Animal Style Cauliflower

Ingredients

• 1 large cauliflower head divided into florets, or about 7 cups
• 1 tablespoon & 1 teaspoon taco seasoning
• 1-1/3 cups cheddar cheese
• 1/2 cup thousand island dressing mixed with 1 ounce hot water

 Instructions

1. Preheat oven to 400ºF.
2. Place cauliflower in casserole dish coated with nonstick spray. Lightly coat cauliflower with oil spray and top with 1 tablespoon of taco seasoning.
3. Cook for 20-25 minutes.
4. Remove from oven and top with 1 teaspoon taco seasoning and 1 cup cheddar cheese.
5. Cover with foil and bake for another 10 minutes.
6. Uncover and top with 1/3 cheddar cheep. Let sit to melt.
7. Top with thousand island dressing.

Cook Time: 35 minutes

Serves: 2-4

Cashew Chicken Quinoa Bake

Ingredients

• 1 cup quinoa, rinsed and uncooked
• 1 cup yellow onion, minced
• 2 medium red peppers, chopped into bite-sized pieces
• 4 4-oz chicken breasts, diced into bite-sized pieces
• 1/2 cup hoisin sauce (or gluten-free hoisin sauce)
• 1 tablespoon minced garlic
• 2 tablespoons soy sauce or tamari (low sodium)
• 1 cup water
• 1 cup cashews, roasted and lightly salted

 Instructions

1. First, preheat oven to 375ºF and spray a casserole dish with coconut oil cooking spray.
2. Next, place 1 cup uncooked quinoa on the bottom of the casserole dish and layer with diced onion and red pepper on top. Place sliced chicken on top of veggies.
3. Prep sauce by mixing together hoisin sauce, minced garlic, soy sauce, fresh ginger, and 1 cup of water. I used a fork to whisk everything together.
4. Evenly pour sauce over chicken breast.
5. Bake for 45 minutes, uncovered. Remove from oven and add 1 cup of cashews and bake for another 10 minutes.
6. Garnish with green onion

 

Cook Time: 55 minutes

Serves: 4

Asian Chicken Lettuce Wraps

Ingredients

• 2 lbs ground chicken (not ground chicken breast)
• 3 cloves garlic, minced
• 1 red bell pepper, cored and finely chopped
• 1/2 cup finely chopped yellow onion
• 1/2 cup hoisin sauce
• 2 tablespoon soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (8 oz) can sliced water chestnuts, drained and rinsed
• 1-1/2 cups cooked white or brown rice
• 3 green onions, sliced
• 2 heads iceberg lettuce

 

Instructions

1. Place ground chicken and garlic in a large microwave safe bowl. Microwave mixture, stirring occasionally, until chicken is no longer pink, about 5-6 minutes. Drain off liquid and pour mixture into a 5-7 quart slow cooker.
2.  Add bell pepper, onion, hoisin sauce, soy sauce, salt, and pepper. Toss mixture.
3. Cover and cook on low heat 2-3 hours until chicken is tender.
4. Stir in water chestnuts, cooked rice, and green onions. Cook until heated, about 3-5 minutes.
5. Season with additional salt as desired. Separate iceberg lettuce leaves and serve with chicken filling.

Cook Time: 3 hours

Serves: 12

Turkey Chilli

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 red onion, finely chopped
• 1 green pepper, chopped
• 1-1/2 lbs ground turkey
• salt
• freshly ground black pepper
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 (28-oz) can chopped tomatoes
• 1 (15-oz) can black beans, rinsed and drained
• 1 (15-oz) can kidney beans, rinsed and drained
• 1-1/2 cups low-sodium chicken broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• shredded cheddar, for garnish

Instructions

1. In a large skillet over medium-high heat, heat oil. Add onion and pepper and cook until beginning to soften, about 4 minutes.
2. Add ground turkey and cook, stirring occasionally, until turkey is golden (it doesn't have to be completely cooked through at this point).
3. Season with salt and pepper, then stir in garlic and tomato paste and cook until fragrant, about 2 minutes.
4. Transfer mixture to a slow cooker.
5. To the slow cooker, add tomatoes, black beans, kidney beans, chicken broth, chili powder, cumin, and oregano.
6. Cook on high for 4 hours, until chili has thickened.
7. Check for seasoning and season with salt and pepper to taste. Garnish with cheese, if desired.

Cook Time: 4 hours

Serves: 8

Pizza Puff Pastry

Ingredients

• 2 sheets of puff pastry
• pizza sauce
• shredded cheese
• egg wash

 Instructions

1. Place 2 sheets of puff pastry on a parchment paper-lined baking tray. Cut into equal sized circles.
2. On one sheet, spread pizza sauce and shredded cheese. Place other sheet on top.
3. Take a glass and place in center. Using a knife, cut strips away from the edge of the glass. Then take each strip and twist.
4. Brush egg wash over top of pastry and bake at 400ºF for 20-25 minutes.

 

Cook Time: 25 minutes

Serves: 8-10

Chicken Spinach Bacon Alfredo

Ingredients

• 6 strips bacon, chopped
• 2 chicken breasts, sliced
• 5 oz spinach
• 4 cloves garlic, chopped
• 2 teaspoons salt
• 1 teaspoon pepper
• 5 cups milk
• 1 lb dry penne pasta
• 1 cup parmesan cheese, grated

 Instructions

1. Cook the bacon in a large pot over medium-high heat until crispy.
2. Add the chicken and cook until no pink is showing. Remove the chicken.
3. Cook spinach, garlic, salt, and pepper with bacon until the spinach has wilted.
4. Add chicken back, plus milk. Stir.
5. Bring milk to boil, then add pasta.
6. Stir constantly for about 10 minutes until pasta is cooked.
7. Add parmesan and mix until cheese is melted.

 

Cook Time: 25 minutes

Serves: 3-4

Graham Cracker Cookies

Ingredients

• 1/2 cup butter, room temperature
• 1 cup brown sugar
• 2 teaspoons vanilla
• 1 egg
• 1-1/2 cups graham cracker crumbs
• 3/4 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips

 Instructions

1. Preheat oven to 350ºF.
2. In a mixing bowl, cream together the butter and sugar until cream.
3. Beat in vanilla and egg until well combined.
4. In a medium bowl, combine the graham cracker crumbs, flour, baking soda, and salt.
5. Gradually add to the butter mixture until combined.
6. Stir in chocolate chips.
7. Grease pan and divide cookies.
8. Bake for 7 minutes.

Cook Time: 7 minutes

Serves: ??