28 Feb Weekly Recipe Round (9) Up
Here are your weekly dinner recipes! As always, they are TASTY and HEALTHY!
If you haven’t noticed, I typically have a theme for each weekly roundup. This week’s theme? Greasy comfort food…
That’s right. Sometimes I just want some kind of greasy, hearty dish that satisfies…like some greasy Chinese takeout or some thick, Cajun gumbo… BUT without the grease, unnecessary calories and fat.
Tricked ya, didn’t I?
So…these recipes are all about revamping the greasy, fast food you order at your favorite takeout place, restaurant or shady hole in the wall (because you and I both know that those places usually have the best food and are also, typically the best place to get food poisoning…but that’s neither here nor there).
If you also haven’t noticed, I have made it my personal mission to show YOU that you can eat healthy and still enjoy food! You don’t have to eat a piece of lettuce and a carrot to lose weight!
You CAN eat HEALTHY, cook HEALTHY and feed your family, the people you love most in the world, HEALTHY, NOURISHING food!
I am giving you the tools! I am saving you the time of having to go search for these recipes yourself! I am showing you the way! Heck, I’m doing everything I can except go to the grocery store for you!
STOP saying – “I can’t” or “I don’t know how” or “It’s too much work” or “I don’t have time”.
You CAN and you DO know how and yes, it is work but it’s also WORTH IT and yes, it does take some prep-work and time on the front end, but on your back end (literally and figuratively) you will be HAPPY you invested that extra time! I promise!
So…without further ado…here are your weekly recipes!
Spaghetti Squash Chow Mein
1 large spaghetti squash
1/4 cup soy sauce or tamari (or coconut aminos to make paleo)
3 cloves garlic, minced
1 tablespoon brown sugar (or coconut sugar)
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 cups cole slaw mix (shredded cabbage and carrots)
- Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 13 x 9 pyrex and pour 1/2 inch of water in the bottom of the pan. Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Once done, scoop out flesh with a fork so it breaks apart into strings, set aside.
- In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
- Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
- Stir in spaghetti squash and soy sauce mixture until well combined, about 2 minutes.
- Eat and Enjoy!!
Tip: You can easily add your meat of choice to this dish!
Another tip: You could do zucchini noodles instead of spaghetti squash!
Philly Cheesesteak Stuffed Peppers
8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion – Sliced
6 oz. Baby Bella Mushrooms – Sliced
2 Tbs. Butter
2 Tbs. Olive Oil
1 Tbs. Garlic – Minced
Salt and Pepper – to taste
1.Preheat oven to 400°.
2.Slice the peppers in half lengthwise and remove ribs and seeds.
3.Add butter, olive oil, garlic, mushrooms, onions and salt and pepper to a large sauté pan and cook over low-medium heat.
4.Sauté until onions and mushroom are tender (approximately 30 minutes).
5.Slice roast beef into thin strips and add to the onion & mushroom mixture. Cook for 3-5 minutes until heated through.
6.Line the inside of each pepper with a slice of cheese and fill with the meat mixture and top with another slice of cheese.
7.Bake for 15-20 minutes until the cheese on top is golden brown.
- Eat and Enjoy!
Tip: Serve with some roasted sweet potatoes!
7 Layer Taco Trifle
1 lb. ground beef
1 tbsp homemade taco seasoning* (or 1 package from store)
16oz. Pico de Gallo (I used Nature’s Promise from Stop & Shop) or you can make your own using this recipe
2-3 tbsp jarred salsa (I use organic salsa from Costco)
½ tsp cumin
1 lb. crispy bacon bits
1 6 oz. can black olives, sliced
1 bunch scallions, chopped
1 bunch cilantro, chopped
Juice from 1 lime
◦In a large skillet, cook ground beef thoroughly. Add taco seasoning & mix well. Leave taco meat in pan but remove from heat to cool.
◦In a large soup pot, cook chopped bacon into bits. I place a metal colander over a metal bowl to separate the cooked bacon from the drippings. When drippings are cool enough, transfer to a glass jar and refrigerate for later use. (I use bacon fat for coking eggs, topping on vegetables, sweet potatoes, etc.) Make sure to leave some bacon bits for the garnish.
◦Scoop out flesh of avocados into a medium bowl, add jarred salsa & mix to make instant “homemade” guacamole. If I were serving guacamole as a dip I would make it fresh using this recipe. Feel free to do that, but since this guacamole is going to be covered I opted for a quick & easy shortcut.
◦Using a trifle bowl layer the ingredients in the following order: taco meat, pico de gallo, guacamole, bacon bits, black olives, scallions, and cilantro. Sprinkle bacon bits on top of cilantro for garnish. Drizzle juice from 1 lime on top.
◦This can be served in a few ways. To keep it paleo, serve with bibb lettuce. For a more traditional approach serve with organic yellow corn tortilla chips. It can also just be eaten as is with a plate and a fork or on top of mixed salad green to make it a meal.
Homemade Taco Seasoning (This stuff is AMAZING and does not have all that other crap in it! I ONLY make mine and NEVER buy the packages!)
¾ cup chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp crushed red pepper flakes (leave this out for less kick)
1 tbsp dried oregano
2 tbsp paprika
¼ cup + 2 tbsp cumin
¼ cup sea salt
¼ cup black pepper
◦Place all ingredients into a bowl and mix well. Transfer into an air tight container. I use a 16 oz. canning jar and use 1 tbsp per pound of meat. Making tacos once a week, this jar lasts me about 9 months
1/4 cup (60 mL) bacon grease
3 tbs. coconut flour
3 tbs. almond flour
2 cups onions- chopped
2 cups celery- chopped
2 cups green pepper- chopped
3 cloves garlic- minced
1 quart (1 L) can tomatoes
2 cups (500 mL) seafood or chicken stock
2 bay leaves
1/2 pound (225 g)lump crab meat-picked over for shells
1 pound (450 g) shrimp
1/2 pound (225 g) andouille sausage- sliced
1 tbs. file powder
- To make roux, heat bacon grease over medium high heat and whisk in coconut/almond flour. Stir continuously until roux has a dark brown color (think dark peanut butter).
- Add onions, celery, peppers and garlic and saute until onions are translucent and celery somewhat soft.
- Add tomatoes, stock and bay leaves and bring to a simmer.
- Stir in the crab meat, andouille and shrimp, cooking until shrimp are cooked through.
- Remove from heat and stir in file powder.
- Serve with cauliflower rice or all by its lonesome.
- Eat and Enjoy!
Tip: Serve this with paleo cornbread and fresh greenbeans!
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