Tag Archives: dinner

All About the Veggies

In 6 days I will be embarking on my Ultimate Reset journey.  This 21 day program is designed to reset your body to it’s “factory settings” (so to speak).  There’s a complete guidebook on how this is to be done.  Essentially you end up eating a vegan diet (which is totally fine with me since I could care less about meat!)

After the 21 days, it’s recommended to ease back into regular eating habits…so…in light of that…I thought I’d share some delicious 21 Day Fix Approved vegetarian recipes!

EGGPLANT ROLL-UPS

EGG

 

Ingredients
  • 1 medium eggplant, cut into ¼ inch oblong pieces from end to end.
  • 1 medium onion, chopped
  • 3 cloves of garlic minced, or 1 tsp garlic power
  • 1 cup of organic spinach, chopped
  • 1 cup of 2% cottage cheese
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp parsley
  • 3 cups marinara sauce
  • 4 tbs of goat cheese to sprinkle on top
  • 2 tbs oil
  • salt
Instructions
  1. Pre-heat to 450 degrees Fahrenheit and place middle rack in the oven.
  2. Take eggplant pieces and place on a cookie sheet with parchment paper. Salt the eggplant and set aside for 30 minutes.
  3. Roast in the oven for 12 minutes and baste with oil.
  4. Take the chopped onion, minced garlic and olive oil and place into a skillet to saute until both the garlic and onion become translucent and soft, do this while the eggplant is roasting.
  5. In another small mixing bowl add in the cottage cheese, chopped spinach, basil, oregano, parsley, sauteed garlic and onion to mix thoroughly.
  6. Take a ½ cup of marinara sauce and using a spoon spread evenly on the bottom of the 2 qt glass Pyrex casserole dish.
  7. Pat your eggplant strips dry and place 2 tablespoons full of the cottage cheese mixture into the top of the eggplant and roll up. Place the eggplant roll up into the dish with the seam facing down.
  8. Repeat this process until you have no more eggplant and cottage cheese.
  9. Take 2.5 cups left of the marinara sauce and spread over the top of the eggplant roll ups.
  10. Sprinkle the 4 tablespoons of goat cheese over the top of the roll ups and place in the oven.
  11. Cook for 20-25 minutes or until bubbly.
  12. serving = 1 eggplant medium sized eggplant rollup (some are smaller due to the end of the eggplant so the largest size you make I consider 1 serving)
  13. The 21 Day Fix containers = 1 green container, ½ red container, ½ blue container, ½ purple and 2 tsps

Source: http://www.inspiredhousewife.com/eggplant-roll-ups/

CHEESY SPAGHETTI SQUASH

SQUASH

Ingredients:

  • 1 large spaghetti squash
  • 1 16oz container of lowfat cottage cheese
  • 1 jar of no sugar added marinara sauce
  • 2 tablespoons Italian seasoning
  • 1 cup of cheese

Directions:

  1. Preheat oven to 400 degrees while you cook your spaghetti squash. We typically slice the spaghetti squash in half, place it on a platter with a small amount of water and steam it in the microwave for 10-12 minutes until cooked.
  2. Scoop out the seeds, then use a fork to pull the spaghetti squash from the sides so it resembles spaghetti and place it into a bowl
  3. Add one container of cottage cheese, Italian herbs and one jar of marinara sauce to the bowl.
  4. Mix until well combined and then add to an 8×10 banking dish.
  5. Top with one cup of cheese and bake at 400 degrees for about 20 minutes, until the dish is warm throughout and the cheese is bubbly.
  6. Slice casserole into 6 portions.

One slice counts as 2 green, 1/2 red, and 1 blue container. (serves 6)

Source: http://www.coupleinthekitchen.com/blog/2016/2/1/cheesy-spaghetti-squash-casserole

STUFFED PEPPERS

stuffed

Ingredients:

  • 2 cups quinoa, cooked
  • 1 cup sliced mushrooms
  • 1 cup whole, peeled canned tomatoes
  • 1 clove garlic
  • Herbs of your choice (we usedHerbs de Provance and oregeno)
  • 4 bell peppers, tops cut off and insides removed
  • 2/3 cups shredded cheese

Directions:

  1. To start, preheat your oven to 400 degrees and also start to make up your quinoa. Upon cooking, it usually doubles in size so keep that in mind while making your quinoa. Once cooked, remove from heat.
  2. In a saucepan, sautee sliced mushrooms until soft.
  3. Add garlic until fragrant then add the can of tomatoes. Use your spoon to break them up a bit.
  4. Mix in quinoa and your herbs.
  5. Scoop filling into each bell pepper.
  6. Pop them into a 400 degree oven for about 20 minutes.
  7. Remove from the oven and sprinkle with shredded cheese.
  8. Put your oven on broil and place the peppers back in for about 3 minutes or until the cheese is toasted and bubbly.

This recipe counts as 2 green containers, 1 yellow, and 1/2 of a blue container. (serves 4)

Source: http://www.coupleinthekitchen.com/blog/2016/1/17/stuffed-peppers

CHUNKY VEGETABLE CHILI

chili

Ingredients:
2 tsp. olive oil
2 medium sweet potatoes, peeled, cubed
1 medium onion, chopped
1 medium yellow bell pepper, coarsely chopped
1 Tbsp. chile powder
1 tsp. ground cumin
1 (28-oz) can whole tomatoes, undrained
1 (15-oz) can chickpeas (garbanzo beans), drained, rinsed
1 (15-oz) can black beans, drained, rinsed
1 (8-oz) can tomato sauce, no sugar added
1 medium zucchini, cubed
6 Tbsp. nonfat plain yogurt

Preparation:
1. Heat oil in large saucepan over medium-high heat.
2. Add sweet potatoes, onion, and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
3. Add chile powder, cumin, tomatoes, chickpeas, beans, and tomato sauce. Stir to combine all ingredients. Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 20 minutes.
4. Add zucchini; cook, stirring occasionally, for 6 to 10 minutes, or until zucchini is tender.
5. Top each serving with 1 Tbsp. yogurt.

container counts: 1/2 green, 2 yellow

Source: https://www.beachbody.com/beachbodyblog/recipes/chunky-vegetable-chili

Weekly Dinner Menu Made Easy

Alright y’all!  As I said, I’m back on this blog and one of the things I like to do is post a weekly dinner menu.  Let’s face it – it’s HARD to come up with meals that are HEALTHY for your family and relatively easy to make.  Maybe it’s not that hard…but…having to do it every…single…week makes it seem tedious and monotonous.

If I don’t have the mental energy to devote some of my creativity to meal planning for the week, I’ll ask my husband – “What do you want for dinner this week?”

His answer usually?  “I don’t know.  Food.”  OR “Something with meat.”

(Insert eye roll here)

I don’t know if it goes like that in your house or not…but in case it does…my goal is to make it simple for you!!

So…here you go…here are 4, HEALTHY and TASTY meals you can make!!!

P.S. They are all Paleo since my plan this week is to follow the Ultimate Reset recipes for breakfast and lunch and have a Paleo meal for dinner.

CHICKEN SATAY WITH CREAM ALMOND SAUCE AND CUCUMBER SALAD

satay

Ingredients:

1 lb chicken thighs, boneless skinless

½ small bunch cilantro

2  English cucumbers

1 (1 inch) piece ginger root

1 lime½ medium red onion

crushed red pepper

honey

natural almond butter

rice vinegar

tamari soy sauce

turmeric

virgin coconut oil

 

Directions:

1. Peel and mince ginger. In a medium bowl, whisk together ginger, almond butter, water, vinegar, soy sauce, honey, lime juice, turmeric, and crushed red pepper. Transfer ½ of mixture to a small bowl (to use as sauce) and set aside.
1 (1 inch) piece ginger
3 tbsp natural almond butter
2 tbsp warm water
2 tbsp rice vinegar
1 ½ tbsp gluten-free soy sauce
½ tbsp honey
½ lime
1 tsp turmeric
⅛ tsp crushed red pepper

2. Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves. Add ½ (save the rest for the salad) to the medium bowl.

½ small bunch cilantro
3. Cut chicken into bite-sized pieces. Add to medium bowl and toss to coat.
1 lb chicken thighs, boneless skinless
4. Heat a grill pan, outdoor grill, or skillet over medium-high heat.
5. Thread chicken onto 6 skewers and place on a plate. Alternatively, you can cook the chicken pieces directly on the grill/skillet without using skewers.
6. Coat grill or bottom of skillet with oil. Add skewers and cook until chicken is cooked through but still juicy, 3-4 minutes per side.
about 1 tbsp virgin coconut oil
7. In a medium bowl, prepare salad dressing by whisking together remaining cilantro, lime juice, vinegar, soy sauce, honey, and crushed red pepper.
½ lime
2 tbsp rice vinegar
1 tbsp gluten-free soy sauce
1 tbsp honey
⅛ tsp crushed red pepper
8. Peel and thinly slice onion. Wash, trim ends, halve lengthwise, and thinly slice cucumbers into half rounds. Add everything to bowl with dressing and toss.
½ medium red onion
2 English cucumbers
9. To serve, place chicken skewers on a plate, add salad, and have with almond sauce on the side. Enjoy!
Source: http://cooking.mealime.com/recipes/chicken-satay-creamy-almond-sauce-thai-cucumber-salad/1204?servings=4

ZUCCHINI AND SWEET POTATO FRITTATA

FRI

Ingredients:

  • 2 tbsp butter (Ghee) or coconut oil;
  • 8 eggs;
  • 1 large sweet potato, peeled and cut in slices;
  • 2 sliced zucchinis;
  • 1 sliced red bell pepper;
  • 2 tbsp fresh parsley;
  • Salt and pepper to taste.

Preparation

  1. Heat a pan over a medium-low heat;
  2. Add the oil and sweet potato slices and cook until soft, about 8 minutes;
  3. Add the zucchini and red bell pepper slices and cook for another 4 minutes;
  4. While it cooks, whisk the eggs in a bowl, making sure to incorporate a lot of air in the mixture;
  5. Season the egg mixture with salt and pepper and add to the cooking veggies;
  6. Cook on low heat until just set, about 10 minutes;
  7. Finish the frittata until golden under a heated broiler.
  8. Cut the finished frittata into wedges and serve with fresh parsley.
Tip:  Serve it with a side salad!
Source: https://paleoleap.com/zucchini-and-sweet-potato-frittata/

PALEO PIZZA SOUP

tall

Ingredients:

  • 12 oz chicken sausage, sliced (check ingredients)
  • 4 oz uncured pepperoni, cut into 4ths
  • 1 25 oz jar marinara (check ingredients for no added sugar or oil)
  • 1 14.5 oz can fire roasted tomatoes
  • 1 large onion, diced
  • 16oz mushrooms, sliced
  • 1 3oz can sliced black olives (optional)
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt, or to taste

Instructions:

  1.  In a large saucepan, cook all ingredients until the onions and mushrooms are tender or for 30 minutes.
  2. Taste add any extra seasonings as desired.
  3. Serve hot!
Tip:  Serve it with a side salad and/or paleo bread
Source: www.jaysbakingmecrazy.com
CREAMY BASIL & TOMATO CHICKEN
Creamy+Basil+&+Tomato+Chicken

Ingredients:

  • 1 pound chicken boneless skinless chicken thighs or breasts
  • 1/2 yellow onion
  • 1 teaspoon coconut oil
  • 3 garlic cloves
  • 2 tablespoons sunflower seeds
  • 1 tablespoon nutritional yeast
  • 1 package basil
  • 1 tablespoon avocado oil
  • Salt & Pepper
  • 1/2 cup coconut milk
  • 1/2 teaspoon arrowroot powder
  • 1/3 cup cold water
  • 1 cup cherry tomatoes, sliced in half

Directions:

  1. Heat the coconut oil in a large skillet over medium heat until it sizzles. Slice the onion into strips while the oil heats, and then add it to the pan. Cook until translucent.
  2. Once the onion is translucent, add the chicken to the pan. Cook for 12 minutes, then flip over and cook for 13 more minutes. (To get the best sear, avoid moving it around too much between flips). Chicken should be cooked through. If it is not, continue to cook until chicken has no pink in the middle and juice run clear).
  3. Meanwhile, prepare the pesto: place the garlic in the bowl of a food processor. Pulse until the garlic is finely minced. Add the sunflower seeds and pulse serval times. Add the nutrition yeast, a sprinkle of salt, and a dash of pepper to the food processor. Finally, add the basil and avocado oil. Pulse until the basil is well minced.
  4. In a small bowl, whisk the arrowroot powder into the water. Add the coconut milk, and then whisk in the pesto. Pour the sauce into the skillet with the chicken. Bring to a gentle simmer. Add the sliced cherry tomatoes. Allow to simmer for 1-2 more minutes, until tomatoes are warmed, and serve.

Tip:  Serve it with a spinach salad

There you go!  I hope you and your family enjoy these recipes!

 

Weekly Recipe Round (up) 26

Hey y’all!

I’m actually getting this post up on time for a change!!!

I try to get these recipes up on Sunday but you know…life happens…and well…

Do you have kids?  Have they started school and all of their after-school activities?  My daughter started school a month ago but her after-school activities are starting up now.  She has Daisy’s, cheerleading and dance!  And then there’s my son, who has music, story time and play group.  Can you say – “Mama doesn’t have a whole lot of time to cook?”

Now, don’t get me wrong, I love it!  I love being home with them, being able to take them to all their activities but it requires a lot of organization and time management on my part…which, as it happens…neither of those are my forte.

BUT I have discovered something that helps me tremendously – the crockpot!!!!  It is a HUGE time-saver and there are so many HEALTHY and TASTY recipes you can make!!!

Here are 4 you can make this week!

And- BONUS- they all have 21 Day Fix Counts!

Slow-Cooker Meatloaf (21 Day Fix Approved)

meatloaf

6 servings

Ingredients:
1 cup rolled oats
2 lb. ground beef
2 eggs
1/2 cup organic no-sugar-added tomato sauce
3/4 cup Parmesan cheese
Salt and pepper to taste
2 tsp. onion powder
1 tsp. garlic powder
1 tbsp. dried parsley
1 tbsp. mustard
2 tsp. dried minced onion
1 tbsp. Worcestershire sauce

Spray slow-cooker with nonstick cooking spray.

Combine all ingredients into a large bowl. Crumble ground beef over mixture and stir well to combine.

Shape into an oval loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.

(Optional:  Whisk a little ketchup, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf.  Continue cooking on Low until heated through, about 15 minutes.)

Remove from slow-cooker and let stand 10 minutes before cutting.

Source: http://christinepechulis.blogspot.com/2015/02/slow-cooker-meatloaf-21-day-fix-approved.html

21 Day Fix Counts: Each serving counts as 1 red, 1/2 a yellow, 1/2 a blue, and a smidge of a purple — for the tomato sauce.  Just eat 4 less grapes next time!! 

Tip:  Serve this with a side salad and mashed cauliflower

Yield: 8 servings

21 Day Fix Portions (per 1 cup serving): 1 Yellow, 1 Green, 1 Blue


Italian Tortellini Soup

tortellini-soup

Servings: 8

Ingredients
  1. 1 onion, chopped
  2. 5 garlic cloves, minced
  3. 2 quarts low sodium organic chicken stock/broth
  4. ¼ cup fresh basil, finely chopped
  5. 2 cups spinach leaves
  6. 1 can (28-32oz) crushed tomatoes
  7. 1 can (14oz) diced tomatoes
  8. 2 tbsp pasta (or tomato) sauce of choice (I used Classico)
  9. 1 package refrigerated whole wheat 3-cheese tortellini
  10. ¼ cup shredded parmesan cheese

 

Directions
  1. Saute, onions and garlic in a little bit of Extra Virgin Olive Oil until tender. Season with a little italian seasoning, salt and pepper.
  2. Add sauteed onions and garlic to the CrockPot along with ingredients 3-8. Cook on low for 3-4 hours, or all day.
  3. Right before dinner time, cook the tortellini according to package instructions (should take about 7 minutes in boiling water). Then add to the soup.
  4. Use a GREEN container (or 1 cup) to portion your soup. Then add the parmesan cheese to each bowl and fold in- adds the perfect final touch!

Source: http://honeybeehomemaker.blogspot.com/2015/03/italian-tortellini-soup.html?m=1

21 Day Fix Counts: 1 Yellow, 1 Green, 1 Blue

Tip:  Serve this with a side salad or some homemade Paleo bread

Another tip:  Save the leftovers for lunch the next day!

21 Day Fix Crockpot Turkey Chili

21-day-fix-crock-pot-chili-1

Servings: 8

Ingredients:

1 lb lean ground turkey
1 cup onion, chopped
4 cloves garlic, pressed
1 cup yellow pepper, chopped
1 cup orange pepper, chopped
1 cup red pepper, chopped
1 4oz can mild chopped green chilis
2 cups navy beans
2 cups pinto beans
2 cups kidney beans
2 cups Turkey broth (can use chicken or vegetable)
2 15 oz cans tomato sauce (all natural, no sugar)
1 Tbs chili powder
1 tsp cumin
1 tsp oregano
Cilantro for garnish
How to make 21 Day Fix Crock Pot Turkey Chili:
Sautee onions until translucent, about 5 minutes.
Add ground turkey, and brown until cooked through.
Add garlic, stir until fragrant, about 30 seconds.
Transfer to slow cooker.
Add the remaining ingredients and stir to combine.
Cook on low for 6-8 hours or high for 4-6 hours.
Serve garnished with cilantro.
Source: http://www.carrieelle.com/21-day-fix-crock-pot-chili/
 
21 Day Fix Counts: One serving equals roughly 1 green container and 1.5 reds
Tip:  This would go PERFECT with some paleo cornbread or on top of baked sweet potatoes

Slow Cooker Maple and Mustard Chicken

chicken-mustard

Servings: 8

Ingredients

    • 6 large red potatoes, cut into 1/2″ – 3/4″ cubes
    • 1/3 cup spicy brown mustard
    • 1 Tbs maple syrup
    • 2 lbs chicken breasts, trimmed
    • salt and pepper, to season
Maple-Mustard Sauce
  • 1/2 cup spicy brown mustard
  • 1/4 cup maple syrup

Instructions

    1. In a small bowl, stir together 1/3 cup mustard and 1 tablespoon maple syrup, set aside.
    2. Add the potatoes to your slow cooker, then drizzle with half of the maple-mustard mixture.
    3. Lightly season the chicken with salt and pepper on both sides then place on top of the potatoes, drizzling with the remaining maple-mustard mixture.
    4. Cover and cook on low for 4 – 4 1/2 hours or until the chicken is cooked through. Remove chicken, let cool a few minutes then refrigerate.
    5. Your potatoes won’t yet be fully cooked. Give them a stir and crank the slow-cooker up to high for another 2 hours or until they’re cooked through.
    6. Meanwhile, stir together 1/2 cup mustard with 1/4 cup maple syrup and set aside. When ready to serve, warm in the microwave.
    7. Once the potatoes have fully cooked, you can either throw the chicken back into the slow-cooker to heat it through or you can heat it in the microwave. When chicken is hot, let it rest for a couple of minutes, then slice and serve with the potatoes and the warmed Maple-Mustard Sauce.
Each serving is 3/4 cup sliced chicken, 1/2 cup potatoes, 1 1/5 Tbs sauce

21 Day Fix Container Counts: 1 RED, 1 YELLOW, 2 tsp maple syrup

Source: http://thefoodieandthefix.com/slow-cooker-maple-mustard-chicken-potatoes/

Tip:  Serve this with a side of your favorite roasted vegetable

 

I hope you and your family enjoy these recipes!  Let me know what you think and comment on this post.  Don’t forget – share this post on all your social media pages!

Taco Tuesday!

I’ve always prided myself on eating relatively healthy and cooking healthy.  I would have the occasional treat or every now and then, hit up the closest fast food joint on the way home from work because I was too tired to cook.

me and pat killeen fat

I can remember specific moments… like a few years ago when a couple of friends and I had too much wine, decided to order a fully loaded pizza at midnight (I recall it was actually my idea) and ate the entire thing then proceeded to get sick the following morning or the time when I baked an entire 8×8 chocolate cake (the kind that comes in powder form from a box *gasp*) and ate the whole thing after everyone went to bed because I NEEDED some chocolate in a serious way.

I have always been health conscious, but not necessarily a health freak…but now I’m all about letting my freak flag fly because I LOVE this stuff! I LOVE how it makes me feel and I LOVE sharing it with others because I want them to feel as good as I do!

Anyway…back to the point:  Taco Tuesday…

My husband and I lived in Killeen, Texas for a few years when we first got married.  If you’ve ever been to Killeen than you’ll know there are A LOT of fast food places and we gave our fair share of business to most of them.

rosas tacos

A fast food Mexican restaurant called Rosa’s offered taco plates on Tuesdays for $3.99 each.  This plate came with three tacos, rice, refried beans and some extra tortillas.  Now these tortillas were made fresh daily.  And they were soft and fluffy and delicious!   I believe it also came with chips and salsa.

This was a deal!  I couldn’t cook for cheaper than that!  I worked on base as an alcohol and drug counselor for Soldiers and when I got off work, I would stop there on my way home (fortunately or unfortunately, it was about 5 minutes from our apartment) and pick up two steaming plates piled high with hot, greasy Mexican food.

This happened every…single…Tuesday for months and months!

pizza

We also ordered stuffed crust pizza from Pizza Hut every…single…Sunday.  It has been years, at least 5, since I ordered anything from either one of those places!  And, although at the time, I thought these things were delicious and I thought it wasn’t a big deal because we only did that twice a week and I cooked healthy the rest of the week, now thinking about it makes my stomach turn.

I was also about 10 lbs heavier, didn’t have as much energy even though I was younger ( we won’t talk about how much younger) and didn’t feel as good as I do right NOW!

However, in honor of our long lost Taco Tuesdays, because it was kind of a fun, albeit an unhealthy, tradition, I’ve decided to revive it…with a twist!

Of course, I still eat tacos…but not in their traditional form, so to speak.  I’ll have a taco salad, or taco meat baked in half of an acorn squash or taco meat wrapped in lettuce…that kind of thing.  I’m sure you get the picture.

change mind change body

Now that I do a healthy re-vamp of most of our favorites, I’m going to share my favorite recipes, healthified of course, with you every Tuesday!

What you can expect for Taco Tuesday:  One healthy recipe, every Tuesday, posted on my Facebook, Instagram and Twitter page!

I know you’re excited…because I am too!

You aren’t going to want to miss this!  AND you aren’t going to want to forget to share this link and all the other recipes to follow, on your own personal social media pages…because it’s going to be  awesome!!

 

 

 

Weekly Recipe Round (5) Up

weekly menu 5

Here is your weekly dinner menu – Round 5!  As always, I’m excited about this week’s menu because I LOVE sharing these HEALTHY and TASTY recipes with y’all!  And I LOVE getting messages from people letting me know they have tried these recipes and liked them!!

Another reason I’m excited about these?  I got them from a variety of sources this time!  Why is that exciting?  Um…I’m not really sure honestly…But I am excited about them nevertheless.  Variety is always good, right?

Before I get to the meat of this blog (pun intended, ha ha) I just wanted to add in a quick bit of advice.  In addition to eating healthy, it’s important to stay active too!  Eating a nutritious, well-balanced diet along with regular exercise is a recipe for a healthy body AND a healthy mind!

I hear from many people that most of their struggle involves eating healthy – whether it’s portion control issues or late-night snacking (I am guilty of having both issues in the past).

My intent with these weekly menus is to help you with that particular area of struggle!   But don’t neglect the rest of the equation –>

(at least) 64 oz Water + Rest + Good Nutrition + Regular Exercise = Happy Lifestyle!

 

Baked Stuffed Sweet Potato

stuffed sweet potatoes

Source: Nutrition Guide from Hammer and Chisel Workout Program

Serves 2

Ingredients

2 med sized sweet potatoes, washed and pierced with a fork

½ cup black beans

1 ½ cup shredded roasted chicken breast (or you could ground turkey meat)

2 tsp extra virgin olive oil

½ tsp ground cumin

½ tsp ground coriander

1 dash sea salt

2 TBSP chopped fresh cilantro

Directions

  1. Preheat oven to 400F
  2. Bake sweet potatoes for 35-45 min, or until tender. Make a slit in the top (so you can stuff it)
  3. While the potatoes are baking, combine all the ingredients (except cilantro) in a saucepan and stir constantly until hot (4-5 minutes)
  4. Top sweet potatoes with chicken mixture. Sprinkle with cilantro
  5. Eat and enjoy!

Tip: Serve this with a side salad – tomato, cucumber and avocado salad (1 ½ cup chopped cherry tomatoes, 1 cucumber, peeled, seeded and diced, 1 avocado diced, 2 TBSP minced red onion, 2 TBSP minced parsley, 2 TBSP olive oil, 1 TBSP red wine; mix all together in a bowl and add black pepper to taste)

Slow Cooker BBQ Beef Brisket

bbq brisket

Source: http://www.artsyfartsymama.com/2011/11/slow-cooker-bbq-brisket.html

Serves 4-5

Ingredients

5 lb beef brisket

1 3/4 cup BBQ sauce (I use organic but you can also make your own)

2T coconut sugar

2t Worcestershire sauce

2t black pepper

1t garlic salt

1t seasoned salt

1/2t onion powder

Directions:

  1. Mix all ingredients together (except brisket)
  2. Place brisket in the crockpot
  3. Pour sauce on top
  4. Cook on low for 9-10 hours
  5. Eat and enjoy!

Tip: Serve this with a side salad, corn on the cob, green beans, cauliflower mashed “potatoes” and/or paleo cornbread.

Chipotle Black Bean and Sweet Potato Chili

sweet potato black bean chili

Source: Newsletter from my organic produce delivery

Serves 2-3

Ingredients:

1 TBSP plus 2 tsp extra virgin olive oil

1 medium- large sweet potato, peeled and diced

½ large onion, diced

4 cloves garlic, minced

2 TBSP chili powder

4 tsp ground cumin

½ tsp ground chipotle chili powder

¼ tsp salt

2 ½ cups water (I used vegetable broth instead)

2, 15 oz can of black beans, rinsed

1 14 oz can diced tomatoes

4 tsp lime juice

½ cup fresh cilantro (optional)

Directions:

  1. Heat oil in a large saucepan
  2. Add sweet potato and onion and cook until onion is soft
  3. Add spices and stir constantly for 30 seconds.
  4. Add water (or broth) and bring to a boil.
  5. Cover, reduce heat and simmer until the sweet potato is tender, 10-12 minutes
  6. Add the rest of the ingredients. Bring to a boil. Reduce heat and simmer for 5-10 minutes
  7. Stir in cilantro, if desired
  8. Eat and enjoy!

Tip: Serve this with some chicken apple sausage or chipotle meatballs (for you meat-lovers) and a side of roasted asparagus

stufed chicken bell pepper

Chickened Stuffed Bell Peppers

Source: Fixate Cookbook

Serves 4

Ingredients:

4 medium red (or yellow, orange, green) bell peppers, cut in half, seeds removed

Tsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 ½ lbs raw chicken breast, chopped into ¾ inch pieces (you can also use ground beef or turkey meat)

1 ½ tsp of chili powder

1 ½ tsp cumin

1 tsp sea salt

¼ tsp black pepper

1 cup all natural tomato sauce

1 cup canned black beans, drained and rinsed

5 TBSP of chopped fresh cilantro, save some for garnish

2 TBS fresh lime juice

1 cup shredded Monterey jack cheese

Optional topping: organic salsa

Directions:

  1. Heat oven to 375F
  2. Place bell peppers, skin side down, in a large baking dish and set aside
  3. Heat oil in a large skillet
  4. Add onion and cook until translucent
  5. Add garlic and cook for 1 minute
  6. Add meat of choice and all seasonings. Cook through
  7. Add tomato sauce, beans, cilantro and lime juice. Reduce heat to medium-low, cook for 3-5 minutes. Stir occasionally
  8. Divide the mixture evenly between the bell peppers and cover lightly with tin foil
  9. Bake for 35 minutes or until peppers are tender. Remove foil
  10. Top each pepper evenly with cheese and bake another 3-5 minutes, until cheese is melted
  11. Sprinkle with cilantro and salsa, if desired

Tip: Serve with a side salad of greens, cherry tomatoes and ¼ of an avocado and/or roasted sweet potatoes and guacamole

 

Don’t forget to share this link on your personal social media pages! AND I would LOVE it and tell me which recipes you’ve tried and which ones you’ve liked from any of the weekly ROUND-UPS!