1.5 lbs fresh crisp, green beans, ends trimmed
2 Tbsp avocado oil, or olive oil
2-3 Tbsp grated parmesan cheese
1 tsp garlic powder
sea salt and fresh ground black pepper
Preheat your oven to 400 degrees. Add all ingredients to a large mixing bowl, and gently toss to coat the beans well. Spread green beans onto a large rimmed baking sheet, in a single layer. Roast for 15-20 minutes in your preheated oven, or until crisp tender.
2 lbs raw ground turkey breast
6 oz avocado
1/4 cup diced onion
1 tsp mustard powder
1/2 tsp chili powder
1 tsp garlic powder
1/2 tsp salt
1/2 tsp paprika
1/4 tsp cumin
1/2 cup shredded zucchini
1. In a mixing bowl, combine all ingredients except the avocado.
2. Once the spices are thoroughly mixed into the chicen gently stir in the avocado.
3. Form the mixture into 4 patties using your hands.
4. Grill over medium high heat for about 5-7 minutes on each side. Make sure the burgers reach a temperature of 165 degrees.
1 1/2 cups fresh zucchini, sliced into 1/4 inch rounds
cooking spray
2 Tbsp grated Parmesan cheese
1 Tbsp chopped fresh parsley
1/8 tsp freshly cracked black pepper
1/8 tsp Kosher salt
1. Preheat oven to 425 degree and line a rimmed baking sheet with parchment paper. Arrange zucchini slices on the parchment paper and spray lightly with cooking spray. Mix together Parmesan, parsley, black pepper, and salt. Sprinkle with Parmesan mixture. Bake until cheese has melted and zucchini slices have become crisp, but not burned, about 30 minutes.
2. Remove from oven and serve.
4 medium/large garden tomatoes, sliced into 1/4 inch thick sli
1/2 tsp sea salt
1 cup ground parmesan cheese
2 Tbsp freshly chopped basil leaves, or 1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper, or to taste
a small handful of fresh basil leaves to garnish
Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
Arrange your tomato slices on the prepared baking sheet and sprinkle with pinch of sea salt.
In a small bowl, whisk together the parmesan cheese with chopped basi, garlic powder and ground pepper.
Sprinkle a spoonful of the parmesan mixture over each slice of tomato.
Bake for 10 minutes, until the cheese is nice and melted. Serve immediately.
1 cup chopped asparagus
3 cups baby spinach
1 cup cooked wild rice from 1/2 cup uncooked
1 cup cooked quinoa
For the Vinaigrette:
3 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp apple cider vinegar
1 tsp Dijon mustard
1/2 tsp raw honey or maple syrup
1/4 tsp turmeric
salt and pepper to taste
1. Bring about 3 cups of water to boil, add asparagus and cook for about 2 minutes, until they're starting to get tender. Pour through a strainer and rinse with cold water to stop the cooking process. Set aside while you assemble the salad.
2. Add spinach, wild rice, quinoa and asparagus into a large bowl.
3. Whisk together the vinaigrette ingredients then pour over salad and toss to combine. Serve immediately or store in the fridge for up to one day.
1 lb medium shrimp, peeled and deveined
1 lb fresh asparagus spears, ends trimmed
2 Tbsp sesame oil
3 Tbsp organic low sodium soy sauce
1/4 cup organic raw honey
3 cloves garlic, minced
1/4 tsp ground black pepper
1. Preheat oven to 400 degrees. Spray or lightly oil a large baking sheet or line the pan with foil for easier clean up. Set aside.
2. In a medium bowl, whisk the olive oil, soy sauce, honey, garlic, and pepper. Add the shrimp. Toss to coat.
3. Using tongs to lift the shrimp from the bowl, place the shrimp onto the prepared pan in a single layer. Add the asparagus spears to the pan and drizzle with the leftover saucea.
Roast about 10 minutes in the 400 degree oven until the shrimp turns pink. Remove from the oven and serve.
1 lb free-range organic boneless chicken breast
1 Tbsp extra virgin olive oil
salt and black pepper
3 garlic cloves, minced
1 medium sweet potato, peeled and diced
1/2 cup chicken broth or water
1/2 lb fresh asparagus, cut at a diagonal in 1 and 2-inch pieces
1/2 tsp sea salt
1/2 tsp ground black pepper
1/4 tsp crushed red pepper
1. On a cutting board cut the chicken into small pieces, and season with salt and pepper.
2. In a skillet over medium heat, add the olive oil, garlic, and chicken.
3. Saute the chicken for about 7-10 minutes or until it is cooked through. Don't forget to stir well. Set the chicken mixture aside.
4. In the same skillet, add the sweet potatoes and chicken broth. Cover the pan with a lid. (This step is very important because it'll help the sweet potato to cook fast).
5. Cook for about 7-10 minutes or until the sweet potatoes are cooked.
6. Add the asparagus, and cook for about 4-5 minutes until tender.
7. Return the chicken to the pan, and stir to combine thoroughly.
8. Season with salt, pepper, and crushed red pepper.
1 lb ground beef or ground turkey or ground pork or a combination ( I use 1 1/2 lbs of turkey and pork)
1 onion diced
28 oz canned diced tomatoes
8 oz tomato sauce
1/3 cup ketchup
1/2 cup water
15 oz dark red kidney beans, rinsed and drained (I use two cans)
1.25 oz chili seasoning mix
3 celery stalks, chopped
2 Tbsp Worcestershire sauce
1 Tbsp sugar
1 1/2 cups shredded cheese, optional
9.25 oz Frito's Corn Chips, optional
1. Brown ground beef with chopped onion until no longer pink. Drain grease well.
2. Combine the following ingredients in the crock pot: diced tomatoes, tomato sauce, ketchup, water, kidney beans, chili seasoning mix, chopped celery, Worcestershire sauce, and sugar. Stir together.
3. Add the browned ground beef and onion mixture to the crock pot. Stir everything together.
4. Cook low for 6-8 hours or on high for 3-4 hours.
5. Top with shredded cheese and Frito's corn chips
Recipe: from Six Sisters
1 lb new baby potatoes, or sweet potatoes, or a combination of each, chopped into 1 inch pieces
4 medium, peeled and chopped into 1 inch pieces
2 medium large parsnips, peeled and chopped into 1 inch pieces
3 small red onions, peeled and quartered
1 large fennel bulb, sliced
2 Tbsp olive oil, or avocado oil
5 sprigs fresh rosemary, chopped
6 cloves fresh garlic, minced
1 tsp sea salt, or to taste
freshly ground black pepper, to taste
Preheat oven to 400 degrees and lin a large baking sheet with parchment paper.
Add all chopped veggies into a large bowl; add in garlic, rosemary and sea salt.
Drizzle in the oil and toss everythink until evenly, and well coated.
Arrange these veggies into a single layer onto your prepared baking sheet and roast for about 25 minutes, flipping and turning vegetables halfway through until beautifully golden, tender, and crispy.
Taste test and adjust salt and pepper according to your taste.
12 oz cranberries
1 cup white sugar
1 cup orange juice
In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup shopped celery
1 1/2 cups water
2 tsp chicken bouillon or 1 vegetable bouillon cube
3 Tbsp butter
3 Tbsp all-purpose flour
3/4 tsp salt
1/8 tsp pepper
2 cups milk
1 cup shredded cheddar cheese
1/2 to 1 tsp hot pepper sauce, optional
1. In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
2. In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.
chicken stock
2 eggs
1 cup milk
2 Tbsp flour (mixed in water)
2 cups rotissere chicken
frozen vegetables
1 1/2 cups flour
2 tsp baking powder
1 1/2 tsp salt
1 cup half and half
thyme
bay leaf
parsley
1. In a large pot add chicken stock and 2 Tbsp flour in 1/2 cup water. Add chicken and frozen vegetables.
2. In a separate bowl sift together 1 1/2 cups flour, baking powder and salt. Mix together eggs and milk and add to bowl. Stir together. Should look like biscuit dough.
3. Using 2 spoons or an ice cream scoop drop dumplings into pot.
4. Add half and half, thyme and bay leaf. Leave lid off pot for 10 minutes and then lid on for 20 minutes until done. Dumplings should puff up. Serve on a plate topped with parsley.
1 onion, chopped
5 -6 Tbsp olive oil
1 bunch asparagus, cut into 1 inch pieces
8 oz mushrooms, chopped
1 tsp garlic
Arborio rice
salt
chicken stock
1/2 juice of a lemon
1/2 cup peas
1/2 cup heavy cream or half and half
4 Tbsp butter
3 Tbsp Parmesan cheese
handful of Arugula
In a large pot heat olive oil and saute onion. Add asparagus and mushrooms, garlic. Let cook for a few minutes while mixing. Add rice and salt. Add 1 cup of chicken stock. Ladle warm chicken stock one at a time to rice mixture. Mixing constantly and adding more chicken stock when needed to cook up the rice and vegetables. Take off flame. Add lemon juice, peas, cream, butter and Parmesan cheese to cream up the rice. Add a handful for arugula and combine.
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes
1 1/2 lb 93% lean ground turkey
1 Tbsp minced garlic
1 tsp ground cumin
2 tsp dried oregano
1/3 cup Kalamata olives (finely chopped)
3 oz crumbled feta cheese
1 cup finely chopped and packed fresh spinach
pinch each of sea salt and black pepper
olive oil spray
1. Preheat the oven to 425 degrees.
2. Add all the ingredients to a large bowl and mix together thoroughly.
3. Scoop out a large fistful of meat roll it into a ball, then flatten it to form a patty around 1 1/2 inch thick. Repeat with the remaining meat to make 5 large patties of equal size.
4. Once the patties are formed, use your thumb to make a shallow indentation in the middle of each patty to prevent them from forming a dome as they cook.
5. Set a large oven-safe nonstick skillet ober medium-high heat and spray lightly with olive oil. When the skillet is hot, add the patties.
6. Cook on one side for 3 to 4 minutes, until the edges are brown and seared, then flip the patties over.
7. Cook for an additional minute, then place the entire skillet in the oven to cook until the internal temperature is 165 degrees. 9 to11 minutes.
8. You can also bake them on a baking sheet lined with parchment paper or aluminum foil for 8 to 10 minutes.
9. Enjoy these as a burger with a toasted whole wheat bun, butter lettuce, cucumber slices, thin red onion slices, sliced tomato, and a little Greek yogurt instead of mayo. Or pair a patty with salad, rice, quinoa, or even roasted vegetables.
Recipe: Nicole Schellhous/ SkinnyTaste
Total Time: 25 minutes
1 cup extra long grain rice or basmati rice
1/2 lime (juice of)
2 cups water
1 tsp salt
3 Tbsp fresh chopped cilantro
3 tsp vegetable oil
1. In a small heavy pot, add rice, water, 1 tsp oil and salt.
2. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 20 minutes.
3. Shut off flame and keep covered and additional 5 minutes.
4. In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.
Goes well with Barbacoa Beef and Corn Salsa
Recipe: Nicole Schellhous/ SkinnyTaste
Prepb Time: 20 min Cook Time: 1 hour Total Time: 1 hour 20 min
5 cloves garlic
1/2 medium onion
1 lime (juice)
2-4 Tbsp chiptoles in adobo sauce (to taste)
1 Tbsp ground cumin
1 Tbsp ground oregano
1/2 tsp ground cloves
1 cup water
3 lbs beef eye of round or bottom round roast (all fat trimmed)
2 1/2 tsp kosher salt
black pepper
1 tsp oil
3 bay leaves
1. Place garlic, onion, lime juice, cumin, oregano, chipotles, cloves and water in a blender and puree until smooth.
2. Trim all the fat off meat, cut into 3-inch pieces. Season with 2 tsp salt and black pepper. Heat the pressure cooker on high (use saute button for Instant Pot), when hot add the oil and brown the meat, in batches on all sides, about 5 minutes. Add the sauce from the blender and bay leaves, cover and cook on high pressure until the meat is tender and easily shreds with 2 forks, about 1 hour.(in my Instant Pot I cooked it 65 minutes). (If you're making this on the stove, simmer it on low at least 4 hours, adding more water as needed to make sure it doesn't dry out.) Natural release.
3. Once cooked and the meat is tender, remove the meat and place in a dish. Shred with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, add 1/2 tsp salt or to taste, 1/2 tsp cumin and 1 1/2 cups of the reserved liquid.
Goes well with Cilantro Lime Rice and Corn Salsa
Recipe: Nicole Schellhous/ SkinnyTaste
2 cups frozen corn
2 tomatoes, finely chopped
2 Tbsp cilantro, finely chopped
1/2 purple onion, finely chopped
1 green onion, finely chopped
1/2 jalapeno, finely chopped, seeds removed
juice from 1 lime
salt and pepper
Mix together in a bowl until fully incorporated. Serve with chips
Goes well with Barbacoa Beef and Cilantro Lime Rice
Recipe: Nicole Schellhous/SkinnyTaste
olive oil
1 large or 2 1/2 small potatoes, peeled and cut into cubes
1/2 lb sausage
1 green bell pepper, chopped
1/2 onion, chopped
seasoning salt
5 eggs
shredded cheddar cheese
Toppings: salsa and sour cream
In a pot boil potatoes (but not completely, they will be finished in stove top pan). Meanwhile, brown the sausage. Set aside on a plate with a paper towel to soak up the grease. Into pan add potatoes in olive oil to crisp up and brown. Then add green pepper and onions to saute. Add seasoning salt.
Move vegetables to the outside edge of the pan. In the middle make a hole and add eggs. Cook up eggs and mix all together. Add the cooked sausage and the shredded cheese. Mix together. Top with salsa adn sour cream to serve.
Recipe: Nicole Schellhous
1/2 lb ground turkey
olive oil
1/2 onion, chopped
2 1/2 Tbsp taco seasoning
1 can yellow corn, drained
1 can black beans, drained
1 28 oz large can crushed tomatoes
Topping: shredded cheddar cheese, sour cream, avocado slices
In a large pot add oil to pan and brown ground turkey with onion. Add rest of ingredients and simmer for 20 minutes. Add toppings and serve.
Recipe: Nicole Schellhous/SkinnyTaste
Mix:
3 1/2 cups warm water
3/4 cup sugar
1/2 cup oil
4 1/2 Tbsp of Saf yeast
Let sit in mixer about 15 minutes
Add:
1 Tbsp salt
3 large eggs
10 1/2 ups flour (Roller Mills turkey flour)
Mix for 10 minutes. Let sit for 10 minutes or until mix expands to fill bowl.
Pull out dough onto greased countertop and cut into 2 pieces. Press out each piece with hands into a rectangle long enough to give you 12 rolls per piece. Spread each half with 1/4 cup melted butter. (Don't use margarine) and a mixture of 1 cup sugar and 1 tsp cinnamon. Roll up and cut each piece into 12 rolls. Place on either a greased coookie sheet or use wax paper.
Let rise until nice and big about 30-40 minutes. Bake at 400 degrees for about 12-15 minutes. Let cool before adding frosting.
Frosting:
6 cups powdered sugar
1 stick butter cut up
dash of salt
2 tsp vanilla
Add milk slowly while mixing until frosting consistency is achieved. Spread over all 24 rolls.
Recipe: Emily Bell Freeman and Josephine
Makes 24 mini muffins
1 cup pure pumpkin puree
1/4 cup maple syrup or raw honey
2 Large eggs, room temperature2 tsp vanilla extract
1/3 cup nut butter (almond, cashew, or peanut butter)
1/3 cup unsweetened almond milk, or unsweetened coconut milk
2 1/3 cup ground oats/oat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp of sea salt
1 Tbsp pumpkin spice seasoning
1/2 cup dark chocolate chips (+ more to sprinkle on top)
coconut cooking oil spray
Preheat oven to 350 degrees.
In a food processor or blender, add all the wet ingredients: pumpkin puree, maple syrup, eggs, vanilla extract, milk, and almond butter. Blend until smooth.
In a bowl whisk all the dry ingredients: oats, baking powder, baking soda, sea salt, and pumpkin spice. Whisk well and carefully add dry ingredients into your processor. Pulse just until incorporated. You might need to stop and scrape the sides of the blender with a spatula, then pulse again. Fold/stir in your chocolate chips.
Lightly spray two 12 mini muffin tins or silicone molds with coconut cooking oil spray, then evenly divide the pumpkin batter among them. Add only 3/4 capacity of each muffin cup.
Sprinkle tops with a few extra chocolate chips if desired. Bake for 12-15 minutes. Check inserting a toothpick into the center, to make sure that the muffins are fully cooked.
Let your muffins cool on a wire rack
parsley flakes
1 cube vegetable or chicken bouillon
1 cup rice, long grain
salt and pepper
1 Tbsp olive oil
1 Tbsp butter
1 3/4 cup water
Mix together in pot and follow rice package instructions.
Recipe: Roxanne Roberts
Kosher salt
3 lbs large Yukon Gold potatoes, peeled and 1 1/2 to 2 inch diced
1/3 or 1/2 cup olive oil
Coarse salt or fleur de sel
minced parsley
Preheat oven to 425 degrees.
Bring a medium pot of water with 2 Tbsp kosher salt to a boil. Add the potatoes, return to a boil, lower the heat, and simmer for 8 minutes. Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for 5 seconds to rough up the edges. Carefully transfer the potatoes in one layer to a baking rack set over a sheet pan. Set aside to dry for at least 15 minutes. (They can sit at room temperature for several hours or in the fridge for up to 6 hours.)
Pour the oil onto another sheet pan, tilt the pan to distribute the oil, and place the pan in the oven for 5-7 minutes, until the oil is smoking hot. Transfer the potatoes carefully into the oil (I use a large metal spatula) and toss them lightly to coat each potato with the hot oil. Lower the oven temperature to 350 degrees. Roast for 45 minutes to one hour, turning the potatoes occasionally with tongs, at about 30 minutes, until very browned and crisp on the outside and tender and creamy inside.
Sprinkle generously with 1 1/2 to 2 tsp sea salt and parsley. Transfer to a serving platter and serve hot.
Recipe: Ina Garten and Emily Blunt
Serving: 24-26 (2 1/2 inch) cookies Prep: 30 minutes Bake: 10 minutes Total: 40 minutes
1 cup unsalted butter (chilled and cubed)
1 cup granulated sugar
1 egg
2 tsp vanilla extract
1 1/2 tsp baking powder
1/2 tsp salt
3 cups all-purpose flour
1. Preheat oven to 350 degrees. Line two baking pans with parchment paper and set aside.
2. Using an electric mixer on medium sppeen, beat the butter and sugar together util light and fluffy, about 2 inutes.
3. Add the egg, vanilla, baking powder, and salt, and mix until combined and smooth, scraping the sides of the bowl as needed.
4. Reduce the mixer speed to low and gradually add the flour, only mixing until the dough just comes together. Give it a final mix with a rubber spatula folding and pressing it together, to ensure all of the flour is mixed in.
5. Separate the dough in half and work with one piece at a time, roll the dough 1/4-inch thick. Cut out shapes as desired and place them on the prepared baking sheets, leaving at least 1 inch of space between cookies.
6. Bake until the cookies ook set and are slightly firm to the towch but still pale, about 10 to 12 minute.
7. Cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.
