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Meal index

Meal Ideas

Crock Pot Beef Carnitas

https://crosswaylife.org/2013/05/17/friday-fun-2/

2 lbs beef roast (the original recipe called for flank steak, I used shoulder roast) 1 yellow onion, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1 jalapeno, seeded and chopped

for spice rub— 2 tsp chili powder 1 tsp cumin 1/4 tsp onion powder 1/4 tsp garlic powder 1/4 tsp cayenne pepper 1 tsp salt 1/2 tsp black pepper

for serving— corn tortillas avocado slices cilantro your favorite salsa limes

  1. Mix together all spices in a small bowl. Rub the spices all over your roast—be generous here! Then, place your steak at the bottom of your crock pot.
  2. Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn heat on LOW and cook for 8 hours.
  3. After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is.
  4. To serve, heat your corn tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime.

Mushroom and Turkey Burger

TANGY BEAMMUS WITH SPICY EGGPLANT AND MUSHROOM

https://ladyandpups.com/2015/05/15/tangy-beammus-with-spicy-eggplant-and-mushroom/

TURMERIC BUTTER CHICKEN RICE

https://ladyandpups.com/2015/07/26/turmeric-butter-chicken-rice/

Lyonnaise sausage w/ warm beans and sage butter

https://ladyandpups.com/2016/08/26/france-part-i-and-lyonnaise-sausage-w-warm-beans-and-sage-butter/

SWEET POTATO TAPIOCA GNOCCHI

https://ladyandpups.com/2017/03/21/sweet-potato-tapioca-gnocchi-gluten-free/

SWEET POTATO TAPIOCA GNOCCHI

  • 1 1/2 cup (345 grams) baked and peeled sweet potatoes
  • 3/4 cup (90 grams) tapioca flour, plus more to adjust
  • 1/4 cup (37 grams) potato starch

strongly recommend measuring by weight

  1. 2~3 sweet potatoes. After washing, bake them in a 400 F/200 C oven for 1 hour until cooked through. Let them cool down COMPLETELY, then peel
  2. Add tapioca flour and potato starch, and knead with your hands until the mixture becomes a very dry, shaggy and very crumbly texture. The mixture should be too dry to come together as a cohesive dough at this point, but you can squeeze small nubs of it into solid chunks. If your mixture is too wet (that it gathers into a solid chunk), add more tapioca flour until it’s right.
  3. 4 individual tbsp of the mixture, and squeeze them into 4 tube-shaped dough. Cook them in the boiling water until they just float to the surface. Remove with a slotted spoon and rinse under water to cool down. Make sure you drain them well,
  4. add them back into the dough-mixture. Now you should be able to knead the whole thing together into a pliable, slightly springy, TACKY but not tf oo sticky dough. The dough should be moist and tacky, but shouldn’t stick to your hands during kneading. If your dough is sticky, add more tapioca flour until it isn’t. (You can test-cook a small piece in boiling water, cool it under cold water, and see if you’re happy with the texture before adding more flour or sweet potato).
  5. Now break off a large piece and roll it into a 1/2” (13 mm) thick tube. Lightly dust it with tapioca flour, then cut into segments about 3/4” (20 mm) long (DO NOT dust then with more flour at this point). Place one segment standing up on a fork (cut sides facing up and down), then press it down into a stubby nub (not a disk that’s too thin), then gently roll it off of the fork. Repeat until you’re done with the entire dough. Now scatter them on a sheet-tray and freeze until hard. Keep in an air-tight bag in the freezer until needed.

GNOCCHI IN THYME BROWNED BUTTER

  1. In a skillet, add diced pancetta and water, and bring to a boil over medium-high heat (I feel that this brings out more “porky-ness” whereas if I just brown the pancetta directly). Continue to cook until all the water has evaporated, and that the pancetta starts to brown slightly in its own fat.
  2. Now add butter, fresh thyme and black pepper, and continue to cook until both the pancetta and butter are browned. Turn off the heat and set aside.

Cooking

  1. Bring a pot of water with a generous amount of salt to boil. Add the gnocchi straight from the freezer (or you can cook them fresh, too), and when they JUST float to the surface, cook 30 seconds more.
  2. Transfer into a large sieve and rinse under cold water, tossing them gently so they are cooled down evenly and completely (this step is important in obtaining that chewy texture).
  3. Drain well, and add them into the browned butter skillet. Heat over high heat until each gnocchi are warmed through.
  4. Re-season with sea salt if needed, and serve immediately with LOTS of grated Parmigiano Reggiano cheese.

Black Bean Breakfast Bowl

Eggs, Beans, Avocado, Salsa

WORLD PEACE CURRY

https://ladyandpups.com/2017/09/13/world-peace-curry-and-happens-to-be-gloriously-delicious/

Huevos Rancheros Breakfast Tostadas with Avocado Salsa Verde

via https://iwashyoudry.com/huevos-rancheros-breakfast-tostadas-avocado-salsa-verde/

Ingredients

Avocado Salsa Verde
  • 2 medium tomatillos, husked and rinsed
  • ½ jalapeno, sliced (seeds removed if you prefer less spice)
  • 1 large California Avocado, peeled and pit removed
  • ¼ cup cilantro leaves, packed
  • ½ lime, juiced
  • salt, to taste

Combine all the ingredients in a food processor or blender and pulse a few times, until mixture is mostly combined, but still slightly chunky. Set aside. (can be made up to a week ahead of time, store in an air-tight container in the fridge)

Black Beans
  • 1 black beans, 14.5 oz can, mostly drained
  • ½ tsp each: Chili Powder, Garlic Powder, Cumin
  • ½ lime, juiced
  • pinch of salt

Combine all the ingredients in a food processor or blender and blend until smooth. These can be made up to 4 days ahead of time. (store in an air-tight container in the fridge)

Tostadas
  • 8 corn tostada shells, crunchy
  • 1 cup cheddar cheese, finely shredded
  • 8 eggs
  • salt and pepper
  • cotija cheese
  • cilantro, fresh
  • cherry tomatoes, sliced

Instructions

  1. Preheat oven to 400 degrees F. Line a large baking sheet with tinfoil and lightly spray with cooking spray. Place the tostada shells in an even layer on the baking sheet.
  2. Spread about 1 to 2 tablespoons of the black bean mixture over the top of each tostada, then sprinkle with a couple tablespoons of shredded cheese. Bake for 3 to 5 minutes, or until cheese is melted.
  3. Meanwhile cook your eggs to your preference. The eggs pictured are “sunny side up.” Lightly coat a skillet with non-stick spray and heat over medium-high heat. Crack the egg into the skillet, season with salt and pepper, and cook for 2 to 3 minutes, until whites have set and yolk is still runny.
  4. Place cooked eggs on top of the hot tostadas, top with the avocado salsa verde, sliced tomatoes, fresh cilantro and a little cotija cheese. Enjoy!

Beef Stroganoff

http://www.artofmanliness.com/2016/10/18/make-beef-stroganoff/

INGREDIENTS

7 tablespoons olive oil, divided 1 pound maitake mushrooms, torn into large pieces 1 tablespoon finely chopped fresh thyme Kosher salt, freshly ground pepper 1 pound roast beef tenderloin, cut into 1x1-inch pieces 1 medium onion, finely chopped 2 garlic cloves, finely chopped 4 cups low-sodium chicken broth 1 cup heavy cream ½ cup sour cream 2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 12 ounces egg noodles 3 tablespoons unsalted butter, cut into small pieces Chopped fresh parsley and fresh chives (for serving)

RECIPE PREPARATION

Heat 3 Tbsp. oil in a large skillet over medium-high. Add mushrooms and thyme, season with salt and pepper, and cook, tossing often, until mushrooms are golden brown and tender, 10–12 minutes. Transfer to a large bowl.

Increase heat to high and heat 2 Tbsp. oil in same skillet. Cook beef, tossing often, until browned on all sides, 5–8 minutes. Transfer to bowl with mushroom mixture.

Reduce heat to medium-high, add remaining 2 Tbsp. oil to skillet, and cook onion and garlic, stirring occasionally, until golden and softened, 8–10 minutes. Add broth and cream, bring to a simmer, and cook until reduced by half, 20–25 minutes. Whisk in sour cream, Worcestershire sauce, and mustard; season with salt and pepper. Simmer until sauce is thick and creamy, 8–10 minutes. Add mushrooms and beef with any accumulated juices and cook, stirring occasionally, until just heated through.

Meanwhile, cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a large bowl. Add butter and a large pinch of parsley and a large pinch of chives; toss until butter is melted.

Arrange noodles on a large platter and spoon stroganoff over top. Garnish with additional parsley and chives.

Pumpkin smoked bacon Quiche

Roasted Pumpkin

via https://sophiesfoodiefiles.wordpress.com/2015/11/17/pumpkin-smokedbacon-quiche/

Ingredients

550 gr of peeled pumpkin, treads & pits removed, cut up into bite-sized chunks/ home-grown

1 tablespoon of finely chopped fresh rosemary, no stalks!/home-grown

10 grins of black pepper

10 grins of pink Himalayan salt in a grinder

1 + 1/2 tablespoon of a fruity extra virgin olive oil

Cooking

Preheat your oven to 200°C ( 400 F) for about 10 minutes. In a large non-stick roasting pan, place pumpkin chunks in 1 layer in it. Scatter 1 tablespoon chopped rosemary over it all. Season with 10 grins of black pepper & 10 grins of pink salt. Finally, drizzle your fruity oil over & mingle with clean hands. Place into the hot oven & roast until tender. This took me 25 minutes. Take out of the oven & close oven door, to keep oven hot.

Quiche

Ingredients

1 packet of 250 gr smoked bacon pieces ( Herta)

180 gr cleaned, white mushrooms, cut up into smaller pieces black pepper pink salt

1 fat clove of garlic, peeled & finely chopped/home-grown

1 medium white onion, peeled & finely chopped

1 teaspoon of fresh finely chopped rosemary, no stalks!

a fruity oil

200 ml of soy cream

2 eggs, beaten

150 gr shredded Gruyère cheese

1 packet of puff-pastry with margarine (Herta)

Cookings

large non-stick pan & heat up on high. When hot, add a few drizzles of that same oil & heat up. Add chopped garlic & onion. Fry for about 5 minutes & add chopped mushrooms & rosemary. Stir often & lower your heat if you need to. Now, add smoked bacon pieces & fry until cooked through & browned on all sides, stirring often. When ready, place fitted lid on.

15 minutes before you are going to use your pastry, take it out of the fridge & out of the package. Leave it to rest rolled out. Preheat your oven again for 5 minutes or so. Take your iron cast tin & oil it. Place baking paper in it, neatly. Now, with 2 hands, put your pastry on top of your baking paper & place it neatly into the bottom & sides of the tin. Do this with help of your hands & fingers. See that there are not any holes, otherwise close them with the pastry. Prick the base several times with a fork. Put mushroom-bacon mix on the bottom, evenly spread out. This will be the 1st layer.

Now, put roasted cooled pumpkin pieces on top of it all,…this is your 2nd layer. In a bowl, crack 2 eggs. Beat loose with a fork. Pour soy cream in it. Whisk it all together. Add some seasoning. Mix with fork. Pour this cream-egg mix all over the pumpkin-veggie-bacon layers, all evenly divided. This will be your 3rd layer.

Finally, top with the grated cheese, all evenly spread out on top. This will be your 4th layer. Place into the hot oven & bake for 30 minutes. The last 8 minutes, turn oven lower to 175°C. Take out of the oven & your house will smell amazing! Wait a few moments & carefully take the Quiche out of the tin with help of spatulas onto a big large fitted plate. Carefully remove the excess of paper on the sides & bottom. Slice into big wedges & serve with that side salad & dressing! To make the dressing, take a smaller bowl & add all ingredients for the dressing. I seasoned it with 5 grins of black pepper & 5 grins off pink salt. Whisk together with a small whisk & taste.

3-Ingredient Grilled Steak, Pineapple, and Avocado Salad

via https://www.epicurious.com/recipes/food/views/3-ingredient-grilled-steak-pineapple-and-avocado-salad

Dressing: Pineaple, Water, Salt, Olive Oil

  1. Grill New York Strip & Pineapple
  2. Add fresh avocado
  3. Spoon over dressing

12-MINUTE CHICKEN AND BROCCOLI

via https://www.gimmesomeoven.com/chicken-broccoli-recipe/

2 tablespoons olive oil, divided 2 boneless skinless chicken breasts, cut into bite-sized pieces salt and pepper 1 batch Stir-Fry Sauce (see below) 1 bunch broccoli, chopped into small florets, stem discarded 1 teaspoon toasted sesame oil toppings: sliced green onions, toasted sesame seeds

STIR-FRY SAUCE INGREDIENTS: 2/3 cup water 1/3 cup reduced-sodium soy sauce 3 tablespoons rice vinegar 2 tablespoons cornstarch 2 tablespoons honey 2 cloves garlic, peeled and minced 1 teaspoon ground ginger

  1. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add chicken breasts, and season with a generous pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is browned and mostly cooked through.
  2. While the chicken is cooking, make your sauce. (See below.)
  3. Once the chicken is browned, add the remaining 1 tablespoon of olive oil and broccoli, and stir to combine. Continue cooking for an additional 3 minutes, until the broccoli is bright green. Stir in the sauce, and cook for an additional 1 minute until the sauce has thickened. Remove from heat and stir in the sesame oil until combined.
  4. Serve warm, garnished with green onions and toasted sesame seeds. Or transfer to a sealed container and refrigerate for up to 3 days.

Amazing broccoli steaks w/ red chili sambal romesco

amazing broccoli steaks w/ red chili sambal romesco https://ladyandpups.com/2015/09/21/amazing-broccoli-steaks-w-red-chili-sambal-romesco/

Mushroom Risotto

The shroomiest mushroom risotto, without breaking bank https://ladyandpups.com/2018/10/19/the-shroomiest-mushroom-risotto-without-breaking-bank/

Supple slow-cooked soy sauce chicken rice

https://ladyandpups.com/2016/09/20/supple-slow-cooked-soy-sauce-chicken-rice/

GINGER BEEF, MUSHROOM & KALE STIR-FRY

https://www.gimmesomeoven.com/ginger-beef-mushroom-kale-stir-fry-recipe/

1/3 cup soy sauce (if making gluten-free, be sure to use GF soy sauce) 1/2 cup vegetable broth (or chicken/beef broth, or water) 3 tablespoons rice wine vinegar 2 tablespoons corn starch 2 teaspoons ground ginger 1/4 teaspoon freshly-ground black pepper

STIR-FRY INGREDIENTS: 1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips 2 garlic cloves, minced 2 tablespoons olive oil 8 ounces baby portobello or button mushrooms, halved 4 ounces shiitake mushrooms, halved 3 cups chopped kale 2 green onions, thinly sliced

TO MAKE THE MARINADE: 1. Add all marinade ingredients to a bowl and whisk to combine. Pour marinade into a large bowl or ziplock bag, then add in the steak and gently toss to combine. Cover/seal and refrigerate for at least 15 minutes.

  1. Once steak has marinated, heat 1 tablespoon oil in a large saute pan over medium-high heat. Remove steak from marinade with a slotted spoon, reserving the marinade, and add to saute pan with garlic. Saute for about 2-3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.
  2. Add remaining tablespoon of oil to the pan. Then add in the mushrooms, kale, and reserved marinade, and stir to combine. Cook for 3-4 minutes, until the kale is wilted, the sauce has thickened and come to a boil, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in the steak, and toss to combine.
  3. Serve immediately over rice or quinoa, garnished with chopped green onions.

Extra Crispy Sesame Chicken Thighs

https://youtu.be/EICS1tZ2Hp4?t=145 (@ 2:25)

Set oven to 400

Flour Breading - Sesame Seeds - Almond Flour - Sea Salt - Pepper

Egg - Egg - Heavy Cream

Cooking 1. Dip in egg 2. Dredge in flour / sesame mixture 3. Place on baking sheet lined with parchment paper 4. Bake for 30min (until cooked through) 5. Garnish with red bell peppers & spring onion

Pair with Sesame Oil & Soy Sauce dressing on steamed brocoli

stuffing muffins

http://www.instructables.com/id/stuffing-muffins/

Cheesy Onion Casserole

http://www.instructables.com/id/Cheesy-Onion-Casserole-Best-Thanksgiving-Side-Dis/

Stuffing

http://www.instructables.com/id/Stuffing/

Beet Slaw

https://lexiscleankitchen.com/beet-slaw/

3 to 4 large raw beets, peeled and grated 2 scallion stalks, sliced thin (about 1/3 cup) 1 inch chunk ginger, peeled and grated 1/4 cup mint, chopped fine 1/2 lemon, juiced 1 tablespoon honey 1 tablespoon apple cider vinegar 1/3 cup golden raisins 1/3 cup sliced raw almonds Pinch of fine sea salt Optional: 1 tablespoon sesame seeds

  1. Using a grater, grate beets and ginger.
  2. In a large bowl toss all ingredients together and mix well to combine.
  3. Serve immediately or make ahead and store in an air-tight container in the refrigerator for 6 hours until serving.

Quinoa Three-Bean Salad

http://www.instructables.com/id/Quinoa-Three-Bean-Salad/

Sausage Apple Cranberry Cornbread Dressing

http://www.instructables.com/id/Sausage-Apple-Cranberry-Cornbread-Dressing/

Sweet Potato Casserole

http://www.instructables.com/id/Sweet-Potato-Casserole/

Cauliflower Mash

http://www.instructables.com/id/Cauliflower-Mash/

Tasty Twice Baked Potatoes

http://www.instructables.com/id/Twice-Baked-Potatoes/

Vegan Queso

Ingredients 8 fl oz water 1 tbsp lemon juice 1⁄4 cup roasted red peppers 1⁄3 cup cashews, raw & unsalted 1⁄3 cup almonds, raw & unsalted 1⁄4 cup nutritional yeast 1 tsp onion powder 1 tsp sea salt

Add all ingredients to jar in order listed and secure lid. Run on “Soup” or “Hot” or “90” cycle twice or blend on a high speed for 180 seconds.

Shepherd’s pie

http://www.instructables.com/id/shepherds-pie/

ingredients

  • Tater-Gems (any type of homestyle fry/chip/crispy potato)
  • Ground beef (lamb/ground round)
  • Corn & onion (peas/carrots/celery)
  • 2 large potatoes (yams/turnips)

potatoes

  • Fill pot with water and place on stove to boil
  • Peel potatoes (or don’t)
  • Rinse potatoes
  • Cut potatoes*
  • Plunk into boiling water
  • Reduce heat to a medium boil
  • Let cook until soft (about 10-15 minutes)

meat mixture

chopping up some onions and get them into a hot frying pan, cook until nice and caramelized. Once the onions have turned a nice golden brown/black add in your raw ground beef and cook until brown. Add some cracked pepper or other seasoning as desired.

casserole

  1. Start with a layer of tots, use your masher to make a flat bottom.
  2. Add the meat filling, scoop meat out of pan to avoid dumping in excess fat.
  3. Next, pile on your mashed potatoes.
  4. Top with cheese!

Coconut Curry

Source

  • fry onions until golden brown
  • add ginger, garlic, curry leaves and green chillies (1 min)
  • add turmeric powder, cumin powder, coriander and red chilli powder (30 sec)
  • add tomato and fry (2 min)
  • add chicken pieces (5 min)
  • add cup of water (20 - 25 min)
  • add coconut milk (10 min)
  • garnish with coriander/cilantro

Ingredients

  • 400 gm chicken pieces
  • 2 onions, julienne cut
  • 1 tbsp grated fresh ginger or paste
  • 1 tsp crushed garlic
  • 2 green chillies,cut into big pieces
  • 1 tomato, peeled and cubed
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tbsp coriander powder
  • ½ tsp red chilli powder (for a mild spicy curry) or as per taste
  • salt as per taste
  • 200 ml thick coconut milk
  • 1 cup of water
  • 3 tbsp coconut oil or vegetable oil
  • few curry leaves
  • few fresh coriander/cilantro leaves to garnish

Moroccan Feta Meatballs with Ras El Hanout and Zucchini Noodles

Ras el hanout is a blend of six or more ground spices, similar in concept to curry powder, but more cinnamon based. It’s available in most markets, but if necessary, substitute equal parts cinnamon, cumin, and cardamom.

Ingredients - ½ pound ground lamb - ½ pound ground beef - ⅔ cup panko bread crumbs - ⅔ cup crumbled standard firm-style feta - 3 tablespoons chopped fresh parsley - 1 teaspoon garlic powder - 1 teaspoon ras el hanout - 1 teaspoon turmeric - ½ teaspoon salt, plus more for zucchini - 1 large egg, lightly beaten - 2 tablespoons olive oil, divided - 3 medium zucchini - ½ cup beef broth or water - 3 cloves garlic, minced - Zest of 1 lemon

Instructions In a large bowl, combine lamb, beef, bread crumbs, feta, parsley, garlic powder, ras el hanout, turmeric, and salt, mixing until well combined. Add egg, and stir until blended. Form lamb mixture into 24 meatballs, each about the size of a walnut. In a large skillet, heat ½ tablespoon olive oil over medium heat. Cook meatballs in batches, gently turning them at intervals to brown all sides and cook through— about 20 minutes for each batch. Meanwhile, shave zucchini into long ribbons using a vegetable peeler. Lightly toss zucchini with salt and place in a colander to stand for at least 15 minutes. When meatballs are cooked, remove from skillet and keep warm. Stir beef broth into skillet, loosening browned bits from bottom. Add garlic to broth, and heat to simmer; cook until broth is reduced by half. Whisk lemon zest and remaining 1½ tablespoons oil into reduced broth. Add zucchini ribbons, and cook, gently tossing in pan juices, until slightly softened (but not limp), 6 to 8 minutes. To serve, arrange zucchini ribbons on each plate and top with meatballs.

Cheesy Chicken Taquitos

http://www.instructables.com/id/Cheesy-Chicken-Taquitos/

Lemon & Olive Oil

  • Toss salad with olive oil
  • squeeze over fresh lemon
  • add salt & pepper to taste

Bailey Sage: Aztec Bowl

corn, pinto beans, tomato, avocado, sweet potato, pumpkin seeds with cumin and chili oil.

Bailey Sage: Jamaican Jerk Quinoa Bowl

quinoa, sweet potato, plantain, cabbage, cilantro, and scallion, jerk sauce

1. - Bake Sweet Potatoes - Fry Plantain (in vegitable oil) - Cook quinoa 2. - Vegitable Oil, then Scallion, then cabbage (~15 minutes), then jerk sauce 3. Combine

Bailey Sage: Korean Quinoa Bowl

quinoa, bean sprouts, carrots, sesame seeds, zucchini, scallions, fried egg, and soy sauce with spicy miso

Bailey Sage: Quinoa Greens

kale, brussel sprouts, broccoli stem, and radicchio freshly sautéed and tossed with quinoa and sweet thai chili sauce

Basil Pesto Gnocchi with BelGioioso American Grana

Source

Light as a feather gnocchi is perfect for presenting bold flavors such as herbaceous basil pesto and rich, salty American Grana cheese.

Ingredients - 3 russet potatoes - 1 egg - 1 egg yolk - 1 cup flour - 1/2 cup shredded BelGioioso American Grana cheese, plus extra for garnish - 1/4 cup extra virgin olive oil - 1 teaspoon salt - 1/2 cup prepared basil pesto

Instructions Poke and bake russet potatoes until fork tender. Remove from oven and cut open so the potatoes can steam and cool. Once potatoes are only warm to the touch, run potato pulp through a food mill. Make a well in the center of the potato pulp and add egg, egg yolk, flour, BelGioioso American Grana, olive oil and salt. Mix together until just combined, being careful not to work the dough too much, which can result in doughy gnocchi. Roll potato dough 1/4 - 1/2 inch diameter and cut to length with a knife. Blanch in boiling water until the gnocchi float. Mix gnocchi with basil pesto and sprinkle with shredded BelGioioso American Grana.

Chicken pesto parm salad

Copy sweet green

Spinach Quinoa Broccoli (semi crispy) Chicken Cherry tomatoes Parmesan shavings Pesto dressing

Prep - make quinoa - cook and chop broccoli - make pesto (pine nuts, olive oil, basil, parmesan cheese)

Basil Dressing dressing is best served immediately, but will keep in the refrigerator, covered, for another day or two

½ cup packed fresh basil leaves 1 clove garlic, roughly chopped 3 tablespoons raw pine nuts ½ cup extra-virgin olive oil 2 tablespoons lemon juice (about 1 medium lemon, juiced) ¼ teaspoon salt Freshly ground pepper, to taste

Turkey Meatballs

via https://www.amazingpaleo.com/2013/02/26/seasoned-turkey-meatballs/

  • 2 lbs. ground turkey (I used 99% fat free)
  • 2 eggs
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • ½ medium sized purple onion, chopped
  • 3 garlic cloves, finely diced
  • ¼ cup almond flour
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried parsley
  • Coconut oil (for frying)

Sauté - onion - bell peppers - garlic

mix - all ingredients form meatballs

cook meatballs until golden brown in skillet (cover with lid)

Rice Cooker: Rice & Shrimp

https://www.youtube.com/watch?v=-Oezjgz5LiQ

  • Chicken Stock
  • White Long Grain Rice
  • Shrimp
  • Veggies

Turkey Meatloaf

via https://www.primalpalate.com/paleo-recipe/turkey-meatloaf/

  • 1 whole Pastured Eggs, whisked
  • 1 tsp Garlic Powder
  • 1 tsp Black Pepper
  • 1 tsp Salt
  • 1/2 cup Celery, chopped
  • 1/2 cup Onion
  • 1/2 whole Bell Pepper, chopped
  • 2 lb Ground Turkey

Mix, add to loaf pan, bake 375F for 1h

Batch Breakfast Sandwiches

via http://www.simplysissom.com/batch-prep-breakfast-sandwiches/

Baking Sheet - bell pepper - onion - pre-cooked turkey sausage - eggs - milk Bake 325 30 minutes

Breakfast Casserole

via https://damndelicious.net/2015/01/05/cheesy-breakfast-casserole/

Sauté - Italian sausage - Add red & green bell pepers (diced) - Add Potatoes (pre-cooked / microwave)

Mix - Cheddar cheese - Egg - 1/4 cup milk

Baking sheet - sausage - egg mix Bake 350F 35-40 minutes

Mapel Breakfast Scotch Eggs

  • Hard boiled eggs
  • Maple breakfast sausage

form meat around egg

Bake 375F 25 minutes

Rosemary Mushroom Soup Recipe

https://cookingontheweekends.com/rosemary-mushroom-soup/

Italian Sausage Tortellini Soup

http://www.twopeasandtheirpod.com/italian-sausage-tortellini-soup/

Potato and Leek soup

http://www.instructables.com/id/Potato-and-leek-soup-bacon-and-croutons-optional/

Chicken Marsala

https://youtu.be/CrdrFOUip0A

Chicken Brests (skin on / preferred) 6 Button mushrooms Flower Butter Chopped Parsley Shallots Salt Pepper 2 Cups chicken stock Marsala

Stanless Steel Pan - Medium Heat 1. Butter & Olve Oil 2. Add chicken breasts (skin side down), sear outside, cook halfway through, remove from pan 3. Add butter and mushrooms + Salt and Pepper 4. after 5 minutes add shallots 5. add flour 6. add cup of Marsala wine & reduce 7. add chicken stock & reduce 8. add back chicken, reduce heat to low 9. add Italian Parsley 10. finish sauce with cold butter

Korean Chicken

https://youtu.be/Z3gOJF1qnXM

Walnut-Parsley Pesto

http://www.blendtec.com/recipes/walnut-parsley-pesto

  • olive oil
  • Lemon juice
  • Lemon zest
  • Parmesan cheese
  • Parsley
  • Toasted walnuts

Basil-Pistachio Pesto

http://www.blendtec.com/recipes/basil-pistachio-pesto

  • olive oil
  • garlic
  • Basil
  • Roasted pistachios
  • Parmesan
  • Salt
  • Pepper

Grain Maker Chicken Bowel

  • Brown Rice
  • Yellow Squash
  • Zucchini
  • Mango Salsa
  • Almond Hoisin Sauce
  • Chicken

Chicken

Thighs? Before hand: Spice & Freeze, thaw day before Season: drizzel in olive oil, lemon juice, garlic Cook on baking sheet @ 400F ~40 minutes (depends on size) De-bone after cooking

Almond Hoisin Sauce

1/4 cup crunchy almond butter 2 tablespoons hoisin 2 teaspoons low-sodium soy sauce 2 teaspoons lime juice

Whisk almond butter with 3 tbsp. water in a medium bowl; then whisk in hoisin, soy sauce, and lime juice.

Ingredients

  • Yellow Squash
  • Zucchini
  • Mango Salsa
  • Almond Butter
  • Hoisin Sauce
  • low-sodium soy sauce
  • lime
  • chicken thighs
  • garlic

Bulk eggs

Modern Paleo

167 F

  • 8 large eggs
  • 1/4 cup cream
  • 1 tablespoon butter
  • 2 oz cheese
  • pinch of sea salt

filled the jar up about 65%

cooked the eggs for about forty minutes

20 minutes, then stir, 10 minutes, then stir, 5 minutes, etc. 

Chef Steps

the perfect sous vide egg bite is made with both heavy cream and cottage cheese. We mix together equal parts of both

185 °F

Eggs blended with Heavy cream and/or cottage cheese

Fill to bottom notch of the jar opening.

Place a lid on each mason jar and twist the lid until it’s closed but still possible to open with your fingertips. This allows air to escape from the jars when they’re submerged in water. If the jars are closed too tightly, the trapped air will press against the glass and could crack or break the jars.

Anova

https://recipes.anovaculinary.com/recipe/sous-vide-egg-bites-paleo-broccoli-caramelized-onion-and-red-pepper

172ºF

gruyere cheese, cooked bacon

Attach lids and screw on to fingertip tightness. They should not be too tight or else air pressure that builds up inside will not be able to release and jars will shatter in the bath.

Cook for one hour

Reheat: pop into the microwave for 30 – 60 seconds,

Portobello Mushroom Parmesan

https://www.fortheloveofcooking.net/2016/12/portobello-mushroom-parmesan.html

Breakfast Smoothies

A. Blueberries/carrots/peas B. Cherries/pumpkin/beets C. Strawberry/ squash/ spinach

I add plain yogurt, 2 pieces of dark chocolate And a table spoon of cashew butter everytime and i use water everytime.

Meatballs

Beef, Pork, Veal Bread crumbs 4 Eggs Parmesan Pecorino Ramano Basil Black Pepper Carrot, Sugar, Orange Rine

  1. Sweat: Onion, Garlic
  2. Combine Ingredients
  3. Brown Meatballs, and set aside
  4. Make sauce in same pan

Tomatoe Sauce - Onion, Garlic - Tomatoes - Tomatoe Sauce - Carrot, Sugar, Orange Rine - Pepper, Basil - Bay Leaves

Stacked Enchilada For One

http://www.instructables.com/id/Stacked-Enchilada-For-One/

Rice Cooker: Vegan Curried Zucchini Rice

https://www.youtube.com/watch?v=EdJS_0_BwF8

  • Oven-Dried Zucchini
  • mixed veggies
  • vegetable stock
  • pasta sauce
  • chilli flakes
  • bay leaf
  • curry paste
  • olive oil

Pasta with Mushrooms and Prosciutto

¼ cup plus 2 tablespoons olive oil 2 ounces thinly sliced prosciutto (about 6 slices) 1 pound mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces 2 medium shallots, finely chopped 1 teaspoon thyme leaves, plus more for serving Kosher salt, freshly ground pepper 1 cup chicken stock or low-sodium chicken broth 12 ounces pappardelle or fettuccine ⅓ cup heavy cream 2 tablespoons unsalted butter

RECIPE PREPARATION Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.

Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.

Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.

Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.

Recipe by Claire Saffitz, Photos by Michael Graydon Nikole Herriott Nutritional Content