Stuffed Peppers

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INGREDIENTS

6 green peppers
1lb ground turkey (I prefer Jenni-O Italian seasoned)*
1pkg marinara sauce
1/2c sweet onion, chopped
1-1/2c brown rice, precooked**
1t oregano
1 egg***
1-1/2t Worcestershire sauce
Shredded cheddar, mozzarella, favorite cheese

PREP

1. If you do not have rice pre made, get it going.

2. Wash and cut tops off peppers. Remove seeds and membranes. Rinse peppers under cold water. Chop edible parts of pepper tops. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

3. While peppers cook, sauté ground turkey till fully cooked. Add chopped green pepper (from tops) and chopped onion for about 5 minutes, or until vegetables are tender. Add oregano and 1-12c marinara sauce. Simmer for about 10 minutes.

4. In a small mixing bowl, combine egg and Worcestershire sauce. Add egg mixture to step 3, and add cooked rice. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining marinara sauce over the stuffed peppers.

5. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded cheese just before peppers are done; bake until cheese is melted.

Recipe serves 6.

* to make veggie, either omit, add diced tomatoes/mushrooms/spinach, or tofu. Chicken and beef also work instead of turkey.
** this would be amazing made with quinoa. I refrained due to my family currently being quinoad-out.
*** to vegan-ize, either omit or for each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water.

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Buttery Paleo Biscuits

My family and I love warm biscuits for breakfast and it was something I wasn’t about to give up when I started our Paleo journey. For me it is important that the transition to this Paleo lifestyle is an easy one for my kids, so making things they enjoy and as close to what they were used to is a big challenge, but one I’m willing to take on. And with these biscuits I think I hit the nail on the head!!! Even my picky eater Daniel loved it !!

These biscuits are very nice and soft, and do not crumble easily unlike some other products made with almond flour. The arrowroot flour helps it bind nicely and works in harmony with the coconut flour to keep the biscuit from crumbling. Remember that because almond flour is denser than regular flour the biscuits won’t rise as regular biscuits would, but the end product is delicious and very satisfying, especially if you are having a big biscuit craving.

Feel free to add dry herbs or shredded raw or grass fed cheese if you prefer. Enjoy!

Ingredients

2 cups/ 217g. Almond Flour
1/3 cups/ 24g. Coconut Flour
1/3 cups/25g. Arrowroot Flour
3 Tbsp/4g. Baking Powder
1/2 cups/113g. Grass-fed Butter (cold, cut into small pieces)
2 each. Large Eggs
1 Tbsp. Plain Kefir (optional)
1 tsp. Honey
1/2 tsp. Sea salt
3/4 cups. Almond Milk
1 each. Egg ( egg wash)
1 oz. Water ( egg wash)

Preparation

Preheat oven to 350 F

Add all the dry ingredients in a bowl and mix well using a whisk or a fork to help all the dry ingredients blend evenly.
Add the cold pieces of butter to the dry ingredients and using your hands or a dough cutter, mix in the butter to the flour mixture until the butter resembles small peas
In a separate bowl add all the wet ingredients and pour it into the butter and flour mixture, mix well. The mixture will look soft but not soupy.
Put parchment paper on a cookie sheet. I used a 3oz paddle to portion it. Pour it into the cookie sheet and flatten it a little with your hand.
Do an egg wash with the water and egg and brush it on top of each biscuit.
Bake for about 15 minutes or until golden brown.

Biscuits should look like this before baking

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Almond Crusted Halibut Over Spaghetti Squash and Tomatoes Avocado Salsa

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This recipe is a full meal and everyone in my family loves it, well everyone but my son, who hates anything with fish!. It is very satisfying and easy to make. This recipe is made to meet Paleo and Gluten free dietary needs, but you can easily substitute the breading ingredients and fats to regular flours etc. I hope you enjoy it and please give me your feedback if you make a few tweaks. The recipe looks lengthy but it’s really easy to make. Go ahead and have fun! Make it as a full meal or just choose the components that would complement your dinner tonight !

Spaghetti Squash

Ingredients.
1 Medium size Spaghetti Squash
1/2 tsp dried Sage
Extra Virgin Olive Oil

Preparation.

Preheat the oven to 350 degrees. Cut the squash long ways, gently remove the core with seeds and place it with the opening down on a nonstick cookie sheet. Bake for about 45 minutes or until you touch the yellow skin and it feels soft. Meanwhile prepare the rest of the dishes.

When you remove the squash from the oven, scrape with a fork gently and watch the strings become your spaghettis, transfer the spaghetti squash to a bowl, drizzle with olive oil, dust it with sage and season with salt and pepper to taste.

Tomatoes and Avocado Salsa

Ingredients
1 Tomato small diced
1 Small Avocado ( hass ) small diced
3 Fresh basil leaves, chopped small
3 Tbs Extra Virgin Olive Oil
1 tsp Balsamic Vinegar
Salt and pepper to taste

Preparation.
1-Whisk together the olive oil, vinegar, salt, pepper and basil to make a dressing. Taste and adjust to your liking.
2-drizzle the dressing over the diced tomatoes and avocado, stir gently with a spoon, cover and refrigerate or set a side if you want it room temperature.

Almond Crusted Halibut

Ingredients.
1 to 1.5 lbs halibut ( cut into 4 equal pieces)
1/2 cup coconut flour
3/4 cup Ground Almond ( place almond in blender, blend until it looks like bread crumbs)
1 whole Egg
2 Tbs water
Salt and pepper to taste
1 Tbsp old bay (optional)
1 Tbsp Coconut oil

Preparation.
1-Pat dry the fish and season with salt and pepper, set a side.
2-Mix the coconut flour with the old bay on a plate for dusting the fish.
3-Mix the egg and water to make an egg wash, set a side
4-Place the ground almond in a shallow dish.
5-Dust the fish with the coconut flour mixture, dip it in the egg wash then coat it with the almond. Repeat for each piece and set a side.
6-Heat up a nonstick pan, add the coconut oil, do not over heat the oil. Keep the heat on medium high. Add the fish one piece at the time, brown each side for about 4 minutes or until desired color. When both sides are browned, cover with a lid and place it in the oven for about 10 minutes to finish cooking while you prepare the squash.

Plate as on the picture or as your heart desires. Enjoy!

Cheesy Potato & Corn Chowder

I had intended on trying to make bread bowls, but after getting everything out I realized I didn’t have any yeast. Super bummed! Next time definitely…and I’ll include the recipe! This was served with a side salad and grilled chicken. Even my picky man ate every bit!!!
lvllatte | Cheesy Potato & Corn Chowder
INGREDIENTS

2c peeled and diced potatoes
1/2c diced carrots
1/2c diced celery
1/4c chopped onion
1-2T minced garlic (optional)
1 1/2t salt
2t sugar
1T worcestershire sauce
20-24oz chicken or veggie broth
1/4c butter
2c milk*
1/4c all-purpose flour (use rice flour for GF)
2 (15 ounce) cans whole kernel corn, drained
2 1/2c shredded sharp cheddar cheese

PREP

1. Place potatoes, carrots, celery, onion, garlic, salt, sugar, and worcestershire sauce in a large pot with broth to cover. Bring to a boil, reduce heat and simmer 20 minutes.

2. Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
*Optional…use 1c half-n-half and 1c milk. Makes it super creamy.

3. Remove 1-2c of the cooked veggies and blend in a food processor till smooth. Add back in to pot.

3. Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted.

Honey Sesame Chicken

EVERYTHING about this recipe is stolen. I pinned it months ago and we just tried it last night. Everyone other than Tyler, who announced he was now a vegetarian during this meal, LOVED it. My only major change is I added broccoli, but you’ll find at the bottom that I added how to make this meal vegetarian. I love any Chinese or Chinese-mock dish with broccoli. Thank you SixSistersStuff for posting this!!!
Screen shot 2013-03-07 at 8.30.35 AMINGREDIENTS

4 boneless, skinless chicken breasts **
Salt and pepper
1c honey
1/2c soy sauce
1/2c diced onion
1/4c ketchup
2T olive oil (could also use vegitable or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional – doesn’t really add heat, just adds more flavor)
4t cornstarch dissolved in 6T water
Sesame seeds

PREP

1. Season both sides of chicken with lightly with salt and pepper, put into crock pot.

2. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.

3. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
– I cooked this for 3hrs then added a bag of frozen broccoli florets for that last hour.

4. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.

5. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.

6. Sprinkle with sesame seeds and serve over rice or noodles. I prefer brown rice. YUM!

*You can also sprinkle more red pepper flakes on top if you want more heat.

** Veggie LOVERS! This recipe can be changed to omit the chicken and add in tofu, carrots, broccoli,  summer squash, zucchini, and any other veggie that sounds good! Also, I probably wouldn’t use a crockpot going this route because it would be super easy to make on the stove.

Garlic Parmesan Turkey Burger


INGREDIENTS

1lb Jenny-O Lean Ground Turkey
1 egg
1/4c Parmesan cheese, grated
2t garlic powder
1t onion powder

PREP

1. Mix all ingredients together in a medium bowl. Cover and refrigerate. There really isn’t a time limit to this. I’ll do this in the morning for dinner, or 30 min before they go on the grill.

2. After making into four patties (something I don’t do…raw meat, ICK ICK ICK!!!), grill over medium heat for approx seven minutes on each side.

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Pictured Above…

BURGER-
Arnolds Bakery Whole Wheat Slimwhich
Turkey Burger
Baby Swiss Cheese
Sauteed baby portabella mushrooms in garlic and butter
Avocado. Chopped and light sprinkled w/garlic and onion powder
1T mayo…yes, the REAL stuff

PASTA SALAD- found HERE.

Cilantro Lime Shrimp for Taco

INGREDIENTS

1lb raw, shelled, shrimp
2T lime juice
1.5T dried OR 3T fresh chopped cilantro
1T olive oil
2T minced garlic

PREP

1. Place all ingredients into a ziplock bag or in a storage container and allow to marinate for one hour.

2. Heat a large frying pan on medium-high heat. Add shrimp. When shrimp is cooked on one side, approx two minutes, turn over and cook for approx one more minute…or until shrimp is cooked through. Remove from heat. Serve hot.

* To grill, just put on skewers!
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Pictured: Shrimp Taco

Fajita shell
Shrimp
Green pepper
Onion
Avocado (dice and sprinkle with a little garlic and onion powder)
Colby-Jack cheese
Sour cream