Cheeseburger Casserole

Cheeseburger Casserole
 
Ingredients
  • 2 cups (6 oz) uncooked rotini pasta (I use smart taste)
  • 2 tsp oil
  • 1½ cups onions, finely chopped
  • 1 garlic clove, finely chopped
  • 1 lb lean ground beef (95% lean)
  • ¾ tsp salt
  • ½ tsp black pepper
  • 2 tbsp tomato paste
  • 28 oz diced tomatoes
  • 2 tbsp Dijon Mustard
  • 2 cups reduced fat grated cheddar cheese
  • ¼ cup plain dill relish or chopped dill pickles
Instructions
  1. Directions:
  2. Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray. In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.
  3. In a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Stir in the beef and cook until browned; season with salt and pepper. Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.
  4. Toss the meat mixture with the pasta and spread it into the prepared dish. Top with the cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the chopped pickles over the top and serve. Makes about 9 cups.

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CHICKEN PINEAPPLE SHISH KABOBS

CHICKEN PINEAPPLE SHISH KABOBS
 
Ingredients
  • 1 Large Chicken Breast
  • Fresh Pineapple or Frozen
  • 1 Red Pepper
  • Teriyaki Sauce/Marinade
  • Salt & Pepper to Taste
Instructions
  1. Cut Chicken, Pineapple and Red Pepper into chunks. Marinate chicken in the Teriyaki sauce, salt and pepper for at least an hour...the longer the better.
  2. Place all on Skewer sticks and grill till done!

 

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Lemon-Garlic Jumbo Shrimp

Lemon-Garlic Jumbo Shrimp
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
It doesn’t get much easier than this! This versatile main course goes from refrigerator to dinner table in less than 15 minutes. The classic flavors of this dish go with just about any side dish you choose. In addition to the serving suggestions noted here, it also makes a delicious low carb entrée when paired with steamed vegetables or a green side salad.
Ingredients
  • 3 T. unsalted butter
  • 1 T. garlic, finely minced(I prefer using Wildtree garlic Galore)
  • 1 lb. Jumbo shrimp (10/15 ct.), peeled, deveined, and tail removed
  • 1 large organic lemon, zest and juice
  • 1 T. ground cumin
  • Optional:
  • Salt and pepper, to taste
  • Fresh parsley leaves, chopped
Instructions
  1. Melt butter in a large skillet over medium heat. Add garlic and sauté for 1-2 minutes, stirring occasionally.
  2. Add shrimp to skillet and cook for 4-5 minutes, stirring occasionally, or until shrimp starts to turn pink.
  3. Add lemon zest, lemon juice, and ground cumin to the skillet and stir to combine thoroughly. Season with salt and black pepper, to taste, and remove from heat.
  4. Spoon shrimp mixture over a bed of cooked quinoa, brown rice, or your favorite gluten-free pasta. Drizzle some pan juices over each serving and garnish with fresh chopped parsley, if desired. Serve immediately and enjoy!

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Chicken, Broccoli and Cheddar Skillet Pasta

Chicken, Broccoli and Cheddar Skillet Pasta
 
Ingredients
  • 2-3 large boneless skinless chicken breasts cut into 1 inch chunks seasoned with salt/ pepper
  • 2tbls olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves finely chopped or minced
  • ½ teaspoon dried oregano
  • ½ teaspoon red pepper flakes (use only if you like a little spice)
  • 8 ounces pasta of your choice
  • 1 and ⅔ cup chicken stock
  • 2 and ¾ cup of water, divided
  • 8 ounces of broccoli florets chopped into small pieces
  • ½ cup heavy cream
  • 1 cup or more of cheddar cheese
  • ½ tsp salt
  • ½ tsp black pepper
Instructions
  1. Heat 1 tbls of olive oil in very large non-stick skillet. Add chicken chunks and cook until browned on both sides and almost cooked through. Remove chicken and set aside.
  2. Add the 2nd tbls of oil to the pan. Cok onions for several minutes until translucent. Add garlic and cook another minute or two. Add in oregano and red pepper flakes.
  3. Add in 1 and ⅔ cups of chicken stock tot the pan, and 2 cups of water. Stir in pasta and bring to a boil. Cook for 12-15 minutes until most the liquid is absorbed into pasta.
  4. Add in the broccoli, ¾ cup water and cover. Reduce heat and simmer for 5-10 minutes depending on how you like broccoli cooked.
  5. Add in cooked chicken, ½ cup heavy cream, cheddar cheese and turn up heat to medium high. Stir until cheese melt and sauce thickens, about 5-10 minutes.
  6. Sauce will get more thick as it stands. Add in salt and pepper.
  7. Enjoy!!

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***Foil Packet Shrimp ****

***Foil Packet Shrimp ****
 
Ingredients
  • ½ stick softened butter
  • ¼ cup chopped parsley
  • 2 chopped garlic cloves
  • Salt and pepper
  • Juice of 1 lemon
  • 1 lb. unpeeled large shrimp
  • Pinch of red pepper flakes
Instructions
  1. Place all ingredients into 2 foil packets, fold up and seal.
  2. Grill 8-10 minutes or until shrimp are fully cooked or you can cook in the oven at 350 for 10-15 minutes.

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Maple-Balsamic Boneless Pork Chops

Maple-Balsamic Boneless Pork Chops
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This one is a real keeper! One bite and you won’t believe all that incredibly flavor is courtesy of just a few basic ingredients. Plus, this tasty dish takes under 20 minutes to get on the table, so it’s a perfect quick and easy weeknight meal.
Ingredients
  • 1 T. extra virgin olive oil
  • 4 4-oz. boneless pork chops
  • Salt and black pepper, to taste
  • ½ c. balsamic vinegar
  • 2½ T. real maple syrup
Instructions
  1. Heat olive oil in a large, heavy-duty skillet over medium-high heat.
  2. Season pork chops on each side with salt and pepper, to taste, and add to the pre-heated skillet. Brown pork chops on each side, approximately 3 minutes per side. Remove pork chops from pan and set aside on a rimmed dish.
  3. Add balsamic vinegar and maple syrup to hot skillet and bring to a boil, stirring constantly. Reduce heat to medium and cook mixture until it is reduced to about ⅓ of its original volume. When ready, the glaze will become thick and syrupy. (Do not overcook or the mixture will become hard and sticky).
  4. Return the pork chops to the skillet along with the juices that collected on the plate. Stir liquid to blend juices into the syrup and cook for another 1-2 minutes.
  5. Transfer chops to a serving platter or individual serving plate and drizzle with pan sauce. Serve immediately with Roasted Brussels Sprouts or your choice of sides.

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Cajun Shrimp & Sausage Pasta ~

Cajun Shrimp & Sausage Pasta ~
 
Ingredients
  • ½ - ¾ lb cooked fettuccine
  • 2 TBS olive oil
  • 11/2 lb peeled, deveined raw 70/90(per pound) shrimp
  • 1 TBS plus 2 tsp Louisiana Cajun Seasoning
  • 1½ smoked turkey sausages, sliced and quartered
  • ½ cup diced green pepper
  • ½ cup diced green onion
  • 1 TBS minced garlic
  • ½ cup chicken stock
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • ½ cup heavy cream
  • ½ cup 3 cheese blend shredded(Parmesan,Asiago,Romano)
Instructions
  1. Heat 1 TBS of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Cajun seasoning. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside.
  2. Place the remaining TBS of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute.
  3. Add the garlic to the pan and saute for 30 seconds.
  4. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds.
  5. Add the thyme, 1 TBS of Cajun seasoning and ½ tsp salt and cook for 2 minutes.
  6. Add the heavy cream to the pan and cook an additional 2 minutes.
  7. Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Cheese.

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Pepperoni Cauliflower Casserole

 

Serving Size: approximately 3/4 cup
Perfect as a kid-friendly low carb side dish!

Ingredients…
For the Puree:
1 medium head of cauliflower
3 Tbsp Heavy Cream
1 Tbsp Butter
8 slices pepperoni
1/4 cup shredded mozzarella cheese
salt and pepper to taste
For the Casserole:
12 slices pepperoni
1/2 cup shredded mozzarella cheese

Instructions
For the Puree:
Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 3 Tbsp of cream and 1 Tbsp of butter and toss to coat. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower again with creamy butter mixture. Microwave for another six minutes on high.
Remove from the microwave and put into a high speed blender or food processor along with the 8 slices of pepperoni and 1/4 cup mozzarella cheese. Puree until smooth. Season with salt and pepper to taste. You can adjust the cream and butter to your preference for consistency.

For the Casserole
Spread the cauliflower puree into an 8 x 8 oven proof casserole dish that has been sprayed with a cooking spray. Cover with 1/2 cup shredded mozzarella cheese, and layer with pepperoni. Bake at 375 for about 20 minutes. OR you could microwave this for 5 minutes. Serve hot.

Approximate nutrition info per serving: 207 calories, 15g fat, 4.75g net carbs, 10g protein

 

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Crock pot Lasagna

Crock pot Lasagna
 
Ingredients
  • 1.5 lbs hamburger (Ground beef.)
  • 2 jars/cans pasta sauce (approx 600mls each)
  • 1 large can diced tomatoes
  • 1 box of lasagna noodles
  • 3 cups of cottage cheese
  • 2 eggs - lightly whisked
  • 1 cup grated Parmesan cheese
  • 2 - 3 cups grated mozzarella cheese
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp garlic powder
  • 1 tsp Italian spice
Instructions
  1. Scramble fry hamburger until cooked. Remove any remaining grease. Stir in pasta sauce and diced tomatoes with the juice. Add salt, pepper, garlic powder and Italian spice. Stir well then remove from heat.
  2. In a separate bowl combine cottage cheese, eggs, and Parmesan cheese.
  3. Spread a cup or so of meat sauce on the bottom of your crock pot, top with noodles broken into pieces to fit. Layer the remaining ingredients in the following order on top of the noodles in the bottom of your crock pot;
  4. cottage cheese mixture
  5. mozzarella cheese
  6. meat sauce
  7. broken lasagna noodles
  8. repeat - ensuring the last layer is meat sauce
  9. Place lid on your crock pot and cook on low for 4 to 6 hours or until noodles are tender.
  10. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

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Sweet & Sour Meatballs

Sweet & Sour Meatballs
Serves: 6
 
Ingredients
  • ¼ c. dry bread crumbs
  • 1 tsp. salt
  • 1 lb. extra lean ground beef...
  • 2 Tbsp. olive oil
  • 2 Tbsp. minced onion
  • 2 c. water
  • 1 egg, beaten
  • 1 c. diced celery
  • 1 red bell pepper, sliced thin
  • 1 green bell pepper, sliced thin
  • ¼ c. brown sugar
  • ¼ c. apple cider vinegar
  • 1 c. pineapple chunks
  • 2 Tbsp. corn starch
Instructions
  1. Combine bread crumbs, onion and salt together. Add ½ cup water and blend well. Crumble in ground beef and the beaten egg. Mix very well. I used my hands to incorporate the ingredients fully. Make about 18-20 meatballs the size of a ping pong ball.
  2. Brown meatballs in a large skillet. Make sure all sides have been browned well and thoroughly cooked. Once browned on all sides, remove and set aside.
  3. In the same skillet, sautee the bell peppers and celery. Should take about 5 minutes for them to soften up without losing all the crunch.
  4. Add the remaining water with the pineapple juice, apple cider vinegar, pineapple chunks, and brown sugar to the peppers and celery. Stir to mix well.
  5. Take corn starch and mix with small amount of water, just enough to not be a paste. Add this to the veggies in skillet and continue to cook on low for about 3 more minutes.
  6. Carefully place meatballs back into skillet. Gently stir to get the sauce over the meatballs. If you stir too much you risk them breaking apart. So just toss gently.

 

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Italian Style Chicken Pizza

Italian Style Chicken Pizza
 
Ingredients
  • 3 teaspoons active dry yeast
  • 1 cup warm water (110 to 115 degrees - should be able to stick your pinky finger in the water and hold it there without it burning), divided
  • 1 teaspoon granulated Swerve, Truvia or Stevia
  • 2 Tablespoons olive oil
  • 1 teaspoon sea salt
  • 2 cups almond flour + ½ cup almond flour
  • 2 cups sliced mushrooms
  • 4 skinless chicken breasts, cubed
  • 1 whole tomato, diced
  • 1 cup Monterey Jack cheese, grated
  • Italian Seasoning
  • Cornmeal (about 4 Tablespoons)
Instructions
  1. In a medium-sized bowl, dissolve the yeast in ¼ cup warm water. Add the Swerve and allow to stand for 5 minutes.
  2. Fry up (or boil) the cubed chicken until no longer pink inside. Drain if need be, and set aside. Grate up your cheese, slice up your mushrooms, and dice your tomato.
  3. To the yeast mixture, add the oil, salt, remaining water and two cups of the flour. Mix it with a wooden spoon until almost all of the flour has been worked into a ball. Turn onto a floured surface and knead until smooth and elastic - 4 to 5 minutes.
  4. Roll dough out into the shape & size of your pan. Allow it to rest for a minute. Drizzle 1 Tablespoon olive oil onto the pan and make sure you grease the pan well (including the sides) -- if necessary, use an extra Tablespoon of the olive oil. Sprinkle the cornmeal evenly into the pan. Preheat oven to 450F degrees.
  5. Now take the rolled out dough and place it into the pan (shape with hands if necessary). It can go up the sides a little bit. Now, drizzle up to 2 Tablespoons of olive oil onto the dough and spread it around with either your hands or with a piece of waxed paper, making sure to cover the entire dough. Sprinkle the Italian seasoning lightly all over the dough, I usually use about 5 pinches of the seasoning.
  6. Evenly spread the cooked chicken pieces all over the dough, along with the mushroom slices (and you can always add in your own toppings here - onions, etc.). Slide the pan into your preheated oven and bake for 12 minutes. Remove and add the tomatoes and cheese. Return to oven and bake for an additional 5 to 7 minutes, until cheese is melted and edges of dough are a light golden brown.
  7. Remove from oven, slide onto cutting board and cut into slices. Enjoy!!

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Lisa’s Sweet and Sour Meatballs

Lisa's Sweet and Sour Meatballs
 
Ingredients
  • prepared meatballs (Or make your own)
  • 1 cup ketchup
  • ½ cup brown sugar
  • 1 tablespoon mustard
  • 2 tablespoons white vinegar
  • 1 teaspoon Lemon juice
  • 2 tablespoons soy sauce
  • 1½ cups water
  • 1 heaping tablespoon cornstarch
  • 1 tsp granulated garlic
Instructions
  1. Mix all ingredients together and mix well.
  2. I use a wire whisk to mix it up good.
  3. Poor over your meatballs, you can either do this in a big frying pan or in the oven at 350 for about 30 min.
  4. My guys love it over rice

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Bacon, Goat Cheese & Basil Stuffed Chicken Breasts

Bacon, Goat Cheese & Basil Stuffed Chicken Breasts
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 T. extra virgin olive oil
  • 4 6-oz. boneless, skinless chicken breasts
  • 4 oz. goat cheese, divided
  • 6 strips of cooked bacon, crispy and crumbled
  • 6 basil leaves, rolled and sliced thin
  • Salt and pepper, to taste
  • 1 c. balsamic vinegar
Instructions
  1. Preheat oven to 375 degrees.
  2. Butterfly the chicken by running a sharp knife horizontally through the thickest part of each breast. Place one hand on top of the breast to stabilize while holding the knife parallel to the work surface while cutting. Do not cut all the way through. Open the breast so both halves can lie flat.
  3. Season the exposed surface with salt and pepper, then add ¼ of the goat cheese, crumbled bacon, and sliced basil leaves to each breast. Fold the breasts in half so the cheese mixture is surrounded by chicken breast on the bottom, back and top. Secure with long wooden toothpicks, if desired.
  4. Heat olive oil over medium-high heat in a large oven-safe skillet. Once hot, add the stuffed chicken breasts to the pan to sear. Once browned on the bottom, carefully turn each breast over and repeat on the other side. Season top and bottom with salt and pepper, if desired, during this process.
  5. Place skillet in preheated oven and cook until an instant read thermometer reads 165 degrees when inserted, approximately 25-30 minutes. Remove from the oven and cover until ready to serve.
  6. A few minutes before removing the chicken from the oven, start making the balsamic glaze. Heat balsamic vinegar in a small sauce pan over medium-high heat. Stir while heating until the vinegar is reduced to about ⅓ of its original volume. It will form a thick, syrupy consistency when it is ready.
  7. To serve, place a stuffed chicken breast on each plate and drizzle with balsamic glaze. Pairs well with a mixed green salad or roasted vegetables.

 

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Burger & Tater Casserole

Burger & Tater Casserole
 
Could be made low carb by shredding turnips or cauliflower or even zucchini instead of using hashbrowns and eliminate the chips
Ingredients
  • #2lb pkge of frozen hashbrowns or use shredded turnips, cauliflower or zucchini to make it low carb.
  • 1 cup of sour cream
  • 1 c. shredded cheddar cheese
  • ½ c. butter
  • 2 cans of cream of chicken soup
  • ½ c. chopped onion
  • 1 cup crushed potato chips
Instructions
  1. Pre Heat Oven to 350 degrees
  2. Cook your hamburger and onions... transfer to a 13 x9 greased pan sprinkle with salt and pepper.
  3. In a large bowl mix your hashbrowns, soup, sour cream and cheese...then spread over the top of you hamburger.
  4. Melt your butter and add crushed chips to it.. spread over top of mixture
  5. Bake for 45 min.
  6. Enjoy ~

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Buffalo Chicken Lettuce Wraps

Buffalo Chicken Lettuce Wraps
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This recipe features all the wonderful flavor found in traditional Buffalo wings - with none of the guilt! As an added bonus, this satisfying one-pan meal comes together in less than 30 minutes.
Ingredients
  • 2 T. coconut oil
  • 1 green bell pepper, finely diced
  • 2 celery stalks, diced
  • 1½ lbs. rotisserie chicken breast, shredded
  • 2 t. onion powder
  • 1 t. garlic powder
  • Salt and pepper, to taste
  • ½ c. Frank’s hot sauce
  • 2 green onions, sliced
  • To serve: 1 head Bibb or butter lettuce, leaves removed, washed and patted dry
Instructions
  1. Melt the coconut oil in a large sauté pan over medium heat. Add the diced pepper and celery, and sauté until tender, around 5 minutes.
  2. Add the chicken, onion powder, and garlic powder. Stir well and season with salt and pepper, to taste. Cook for 2-3 minutes, or until the chicken is heated through.
  3. Add the hot sauce and sauté while stirring for another minute or two, until the sauce is heated through and everything is well coated. Remove from heat and stir in the sliced green onions.
  4. To serve, fill Bibb lettuce cups with a few tablespoons of the chicken mixture and enjoy!

 

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Balsamic Glazed Chicken Drumsticks

Balsamic Glazed Chicken Drumsticks
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These tasty Whole30-compliant chicken drumsticks get a touch of sweetness from the coconut aminos in the marinade.
Ingredients
  • 2 lbs. chicken drumsticks
  • ½ c. balsamic vinegar
  • 3 T. extra virgin olive oil
  • 3 T. coconut aminos
  • ½ c. organic chicken stock
  • ½ t. crushed red pepper flakes
  • 3 cloves fresh garlic, minced
  • Salt and pepper, to taste
  • 3 green onions, sliced
Instructions
  1. Pat chicken drumsticks dry with a paper towel and place in a large, sealable plastic bag. Set aside.
  2. In a medium glass or other non-reactive bowl, whisk the balsamic vinegar, olive oil, coconut aminos, chicken stock, red pepper flakes, and minced garlic together. Season with salt and pepper, if desired.
  3. Pour one half of the balsamic marinade over chicken and seal bag tightly. Turn bag over until chicken is coated. Place bag in refrigerator for a minimum of 30 minutes to overnight. Reserve remaining marinade to use later.
  4. When ready to prepare, preheat oven to 400° and line a large rimmed baking sheet with parchment paper. Remove drumsticks from plastic bag and arrange on lined baking sheet in a single layer without overcrowding. Discard remaining marinade inside bag.
  5. Place baking sheet in preheated oven for 30 minutes, then remove chicken from oven and turn each drumstick. After turning, brush the tops of each drumstick with remaining marinade and return to oven. Bake for another 20-25 minutes or until the chicken is well done and the outside has caramelized.
  6. Remove from oven and let rest for 5 minutes. Transfer drumsticks to a serving dish and sprinkle with sliced green onions before serving

 

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Meghan’s Healthy Shrimp Stir Fry

Meghan's Healthy Shrimp Stir Fry
 
Ingredients
  • 16 oz of shrimp (peeled and deveined)
  • 1 bundle of asparagus (cut in thirds)
  • 1 bag of frozen Brussel sprouts (cut in half)
  • ½ cup of chicken stock
  • 2 TBS minced garlic
  • 1 TBS fresh parsley (chopped)
  • S&P to taste
  • ⅓ cup oil
  • Angel Hair Parm and Herb Pasta (cooked as per directions on box) *or see below
Instructions
  1. Sautee asparagus and brussel sprouts until tender, add shrimp, S&P, chicken stock and garlic and cook until shrimp is pink and cooked through and chicken stock is mostly cooked out.Mix in the chopped parsley
  2. Meghan used the box angel hair pasta in the parm sauce. (if you can't find this, you can do your own - see below)
  3. *Use regular angel hair pasta. Cook the noodles as instructed, add 1 cup of heavy whipping cream and ¾ cup of shredded parm cheese. Once cooked through add the shrimp and veggie mixture.
  4. Enjoy!

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Kielbasa onion and cabbage crock pot dinner

Kielbasa onion and cabbage crock pot dinner
 
Ingredients
  • 1 kielbasa
  • ½ head of cabbage
  • ½ onion
  • 1 can chicken broth
  • Salt and pepper to taste
Instructions
  1. Cut up all ingredients.
  2. Layer cabbage then onion then kielbasa.
  3. Pour chicken broth over all.
  4. Cook on low for 7 hours in the crock pot.

 

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GORDON RAMSAY’S STICKY LEMON CHICKEN

GORDON RAMSAY'S STICKY LEMON CHICKEN
 
Ingredients
  • 1 large chicken, jointed into 8–10 pieces
  • Sea salt and freshly ground black pepper
  • 3 - 4 Tbsp olive oil
  • 1 head of garlic, halved horizontally
  • A few thyme sprigs
  • Generous splash of sherry vinegar (or apple cider vinegar)
  • 2 Tbsp dark soy sauce
  • 3 Tbsp honey
  • 1 lemon, finely sliced (ideally with a mandolin)
  • Handful of flat leaf parsley, chopped (optional)
Instructions
  1. Season the chicken joints with salt and pepper. Heat the olive oil in a large sauté pan. (maybe add a tablespoon of real butter too)
  2. Brown the chicken pieces (in batches if necessary), together with the garlic and thyme sprigs, over a high heat for two to three minutes on each side until golden brown.
  3. Return all the chicken to the pan, add the sherry vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to combine the juices.
  4. Pour in a good splash of hot water(I added a splash of wine instead) and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.
  5. Transfer the chicken to a platter, spoon over the liquor and sprinkle with chopped parsley if using. Serve with green beans.

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Spicy Veggie Sandwich

 

Spicy Veggie Sandwich

Sandwiches in our house come in all sizes and with varying ingredients. The Veg Sandwich almost always has hummus and avocado…although today we were out of those so this is what I did.

Toasted Sesame Ezekiel bread (I find this at Whole Foods)
1 teaspoon mayo (I use Veganaise) spread on one piece of bread
2 wedges laughing cow cheese spread on one piece of bread
5-6 pieces artichoke hearts
2 pieces romaine lettuce cut with a drizzle of E.V.O.O.
red onion
Hot salsa (can use Giardinera)
2 Clausen pickles cut thin
sea salt to taste
I added grilled asparagus.

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