Spinach & Sausage Stuffed Cabbage

Ingredients

• green cabbage leaves
• 1 pound hot Italian sausage, casing removed
• 1 yellow heirloom tomato, diced
• 1 cup fresh spinach, chopped
• 1 jar marinara sauce
• ½ - 1 cup shredded mozzarella cheese

Directions

1. Preheat oven to 375 degrees F.
2. Bring a large pot of water to a boil over high heat. Drop the cabbage leaves into the boiling water. Reduce heat to medium and boil leaves until they feel slightly tender (7-10 mins). Remove leaves from the pot and rinse with cold water.
3. Break the hot Italian sausage in bite size chunks and heat in a skillet over medium-high heat until browned.
4. Add in heirloom tomatoes and spinach and cook for a couple minutes. Remove pan from heat.
5. Spread half of the marinara sauce on the bottom of a baking dish.
6. Lay each cabbage leaf flat on the counter. Place some of the sausage filling in the center of the leaf. Fold the two long sides of the leaf towards the center. Then slowly begin rolling from the stem end. Place roll seam side down in the pan. Repeat with remaining leaves.
7. Spread the remaining marinara sauce over the cabbage rolls. Sprinkle with mozzarella.
8. Cover the pan with foil. Bake for 25 minutes, then remove the foil and bake for another 20 minutes.

Chicken BLT Wrap

Ingredients

2 lb. chicken cutlets
1/3 c. cooking sherry
1/2 tsp. celery salt
1/4 tsp. cayenne pepper
1/2 tsp. dries basil
1/2 tsp. dried parsley
1/2 tsp. garlic powder
Grape tomatoes, halved
4-6 pieces of cooked bacon, crumbled
Romaine lettuce leaves
Olive oil

Honey mustard sauce (optional)
1/4 c. Spicy brown mustard
1/4 c. Honey

Directions

Mix together the sherry, celery salt, cayenne pepper, basil, parsley, and garlic. Marinate the chicken with it for at least 30 mins.

In a skillet, heat a little olive oil over medium-high heat. Add the chicken and cook on both sides till chicken is cooked through. Pull lettuce leaves apart and wash off. Cut chicken in strips and put on lettuce. Add tomatoes and bacon crumbles.

If you want honey mustard sauce, just mix the mustard and honey together and drizzle on top.

Mexican Stuffed Peppers

Ingredients

1 lb. ground beef

homemade taco seasoning

1/2 C. water

4 large peppers, any color

1/3 C. onion, diced

1 large roma tomato, diced

olive oil

1 C. Cabot sharp cheddar cheese (0g lactose), shredded (omit for dairy-free)

homemade salsa

homemade guacamole

Directions

Preheat oven to 350*. Cut peppers in half and clean out seeds. Place peppers in baking dish and drizzle with olive oil and bake for 20-30 mins,until peppers soften. While the peppers are baking, cook the ground beef. Drain ground beef. Add in the taco seasoning and 1/2 C. water; mix together. Add in onion, chopped red pepper, and tomato. Cook for a couple minutes.

Dump out the liquid in the peppers and stuff with meat mixture. Add cheese (optional).  Bake for 25 minutes. Add salsa and guacamole on top and serve!

Paleo Philly Steak

Ingredients

1 red pepper, sliced
1 green pepper, sliced
1/2 yellow onion, sliced
olive oil
avocado, chopped
1 lb roast beef deli meat (medium)


Directions

Heat olive oil in skillet. Add in peppers and onions. Cook until soft, then add in the roast beef and cook a couple minutes on each side until it's done to your liking.


Serve on plate with avocado on top. Enjoy!

Cajun Grilled Salmon with Pineapple Salsa

Ingredients
2-4 salmon fillets
Cajun seasoning

For the salsa:
1/2 of a pineapple, chopped (about 2 cups)
1/4 C. red onion, finely diced
1/2 of a medium jalapeno, finely diced
2 cloves garlic, minced
a small handful of cilantro, chopped (about 1 Tbs)


Directions 

Mix the salsa ingredients together and let it sit in the fridge for at least an hour.

Rub Cajun seasoning on fillets and grill salmon till flaky. Top with pineapple salsa.

Chicken Artichoke Pasta

Ingredients

1 lb chicken breast, cubed

1 can black olives

1 can artichoke hearts

3 roma tomatoes, diced

5 cloves garlic

1 small onion, chopped

handful of spinach

EVOO

pepper

spaghetti squash

Directions

Heat about 2 Tbs EVOO in a skillet over medium heat. Add cubed chicken, 3 cloves minced garlic, and pepper to taste. Cook until chicken is cooked throughout. When cooked, drain chicken and set aside in a bowl. Add 2-3 Tbs to skillet and throw in onion, artichokes, and 2 cloves minced garlic. Cook until onions are translucent; add in tomato, spinach and olives. Cook for a few minutes, turn down heat and then mix the chicken back in. 

While you are cooking you can start preparing the spaghetti squash. I cut it in half, scoop out the insides and heat each half in the microwave for 4 minutes. Then you just scrape it with a fork and it starts looking like spaghetti.

Put some spaghetti squash on a plate and add the chicken mix! Enjoy!

Zucchini Enchiladas

Ingredients:

4 big zucchinis

rotisserie chicken, shredded (or you can cook 3-4 chicken breasts)

1 can rotel

black olives, chopped

jar of Pace Garlic Lime Verde Salsa (or any Verde Salsa)

Directions:

Preheat oven to 350 degrees. Halve the zucchinis and scoop out the middle with a melon baller. Make sure to leave a little bit on the ends so all the chicken doesn't come out. Place in a baking dish and drizzle with olive oil. Bake for 15 mins or until they soften. Mix all the other ingredients together and then fill the zucchinis. Bake for 30 mins.

Spicy Shrimp Avocado Wraps

This has become one of our favorite meals! I found this recipe on pinterest, but tweaked it a little to make it a little less spicy. It's still pretty darn spicy though. 

Ingredients:

2 lbs extra large shrimp, peeled and deveined

1 head of  boston lettuce, rinsed and leaves separated (we've also used romaine leaves)

2 jalapeno peppers

3 cloves garlic, minced

1/2 Tbs. cumin powder

1/2 Tbs. black peppercorns

3/4 C. chopped cilantro

4 Tbs. EVOO, plus 1 Tbs.

1  1/2 red bell peppers, diced 

2 avocados, diced

1 lime, sliced in wedges

Directions:

Preheat oven to 400. On a rimmed baking sheet, toss the peppers with EVOO. Roast for 20 minutes, or until charred on all sides. Remove from heat and let cool. Slice of the stems

In small bowl, add cumin, garlic and peppercorn with 1/2 Tbs. EVOO and grind. 

This is when I remove a little bit with 6 shrimp and add a little cilantro for my son. No jalapeno's for him. 

Back to the seasoning, toss in the jalapenos and grind them up. Then add in the cilantro and EVOO and grind some more. Toss in the shrimp. I do this in the morning and let marinate all day. 

Heat a skillet over medium-high. Cook shrimp in a single layer and sear 2 minutes. Flip and sear 30 more seconds. Remove from pan and set aside. Once the shrimp is cooked add in the red bell pepper and saute 2 minutes. Remove and add to the shrimp. 

To prepare add the shrimp and pepper mix to a lettuce cup. Add avocado and squeeze a little lime juice on. Enjoy! 

Spicy Chickamole

I tasked hubby with naming this and that is what he gave me. So Spicy Chickamole it is! 

Ingredients:

4 chicken breasts

3 Tbs. EVOO

1/2 Tbs. cayenne pepper

1/2. Tbs. chili powder

1/2. Tbs. garlic powder

1/2 Tbs. onion powder

1/2 of a lime, juiced

8 slices of bacon

guacamole ( I don't have a recipe yet)

Directions:

Mix EVOO, seasonings and lime juice together. Rub on chicken breasts and let them marinate for at least 30 mins. I do this in the morning and let them marinate all day. 

Preheat oven to 400 degrees. In skillet, cook bacon to desired crispiness. After bacon is done. Sear each side of chicken for 3-4 mins. Then place in a baking dish in the oven. Bake for 20 mins or until done, it depends on how thick your chicken is. 

When chicken is done, top with bacon and guacamole. Enjoy! 

Zucchini Pizza with Sauteed Veggies & Bacon

Ingredients
2 large zucchini

1 large jar of tomato puree
1/2 Tbs. oregano
1/2 Tbs. basil
pinch of garlic powder
1 pkg. bacon, chopped
1/4 of a red onion, chopped
1- 2 bell peppers (any color), chopped
handful grape tomatoes


Directions

Preheat oven to 350 degrees. Grill both sides of zucchini for a couple minutes. While zucchini is grilling cook bacon in a pan. When bacon is cooked saute the peppers, onion and tomato.

In medium bowl, mix tomato puree, oregano, basil, garlic powder together.

Lay zucchini on baking tray. Add some of the sauce, bacon and pepper mix. Bake in oven for 10-15 minutes.

Grilled Honey-Lime Thai Chicken

Ingredients:

2 lbs boneless, skinless chicken breasts

3 Tbs. EVOO
1 lime
1 tsp. ground cumin
1 1/2 tsp. Mrs. Dash Fiesta Lime seasoning
2 Tbs. Tamari
 dash of salt
1 Tbs. honey
2 tsp. curry powder
1/2 C. full-fat canned coconut milk
pinch of cayenne pepper
1 small jalapeno, minced (add more if you want it spicy)
handful fresh cilantro, chopped


Directions:
Mix together the EVOO, zest of the lime, cumin, Mrs. Dash, tamari, salt, honey, curry powder, coconut milk, cayenne pepper and jalapeno.

Trim fat from chicken breasts and cut them in half to thin pieces. Place in the marinade and marinate for 30 minutes to 2 hours. Longer is better.

Grill each piece of chicken until cooked thru. Pour the marinade in small saucepan and bring to a rolling boil for 2 minutes. Stir occasionally.

Sprinkle with the chopped cilantro and fresh lime juice. Then sprinkle some of the sauce on top and serve!

Zucchini Pizza

 This stuff is insanely delicious!

Ingredients:

4 zucchinis (or 2 large ones like the ones pictured)
EVOO
1 large jar of tomato puree
1/2 Tbs. oregano
1/2 Tbs. basil
pinch of garlic powder
mozzarella cheese (kraft brand has 0g of lactose)
pepperoni (I use the sandwich size)




Directions:

Preheat oven to 350. Slice zucchini and brush each side with EVOO. Grill for a few minutes. Then place them on a baking sheet.

In a bowl, mix tomato puree, oregano, basil and garlic. Then spread on zucchini.

Add cheese.

Add pepperoni and bake for a few minutes, until cheese is melted.

Grain-Free Crab Cakes

Ingredients

1/4 C. green onions, diced finely
1/3 C. green pepper, diced finely
1/3 C. red pepper, diced finely
1/3 C. olive oil mayo
2 tsp. Old Bay Seasoning
1/8 tsp. cayenne pepper
2 (6 oz.) can of crab meat
1 egg, beaten
3 Tbs. walnut meal (just ground up some walnuts)
juice of one lemon


Directions

Set oven to broil. Saute the onions and peppers. In a bowl, mix mayo, egg, old bay and cayenne pepper. Then add in the walnut meal and mix together. Add in sauteed veggies and fold in crab meat. Form into cakes, makes 6.

Put in oven and broil for 8 minutes on each side. Pour lemon juice on top.

Spicy Crab Stuffed Mushrooms

Ingredients

1 pkg. stuffer mushrooms
1 (6 oz.) can crab meat
1 1/2 Tbs. olive oil mayo
1 egg
1/2 tsp. Old Bay Seasoning
1 Tbs. green onion, chopped
1/2 of a jalapeno, diced
1 Tbs. bell pepper, diced (I used green this time, but normally use red)
dash of cayenne pepper
EVOO

Directions

Preheat oven to 375 degrees. Drain water from crab meat. In a bowl mix the crab meat, onion, jalapeno, and bell pepper. In another small bowl, mix together mayo, egg, old bay and cayenne pepper. Then mix it in with the crab mix.

Arrange mushrooms on a baking sheet and spray or brush with EVOO. Stuff the mushrooms with the crab mix. Bake for 20 mins or until the top starts to brown.

Easy Avocado Chicken Parm

Ingredients:

4 boneless chicken breasts
EVOO
1 C. tomato pasta sauce (I use Wolfgang Puck's Arrabiata sauce)
2 avocados
Cabot Extra Sharp Cheddar Cheese (lactose free)

Directions:

Preheat oven to 400 degrees. Place chicken in a ziploc bag and beat with a meat mallet until about 1/2 cm thick.

 Place chicken on a non-stick baking tray. Lightly spray or brush EVOO on top of chicken. Bake for 12 minutes, turning chicken over at 6 mins.

Remove chicken from oven and spread tomato sauce on top, add slices of avocado and cheese. Return to oven and bake for 7-10 mins, until golden and chicken is cooked through.

Bacon Wrapped Sausage Dates

 (I forgot to take a picture of the finished product)

Ingredients
1 pkg smoked uncured bacon
1 pkg hot Italian sausage (it's not spicy, but if you use mild sausage this recipe comes out too sweet)
30 dates, pitted


Directions

Preheat the oven to 350 degrees. Slice the bacon in half. Then slice one side of the dates so you can stuff them with sausage (pictured).




Remove the casings from the sausage. Pull sausage apart and stuff the dates. You should be able to stuff 6 dates with one sausage. Then wrap half of a bacon slice around the stuffed date and put on a baking sheet. Bake for 45 mins or until bacon is crispy. I bake on the bottom rack so the bottom of the bacon will get crispy as well.

Paleo Sundried Tomato & Mushroom Chicken

Ingredients

4 boneless skinless chicken breasts

half of a 8.5oz jar of sun dried tomatoes (if you get the whole ones, just chop them up)

one small pkg. of sliced baby bella mushrooms

8 garlic cloves, sliced thin

fresh basil or 1 Tbs. of dried basil

olive oil

Sea salt and black pepper to taste

baby spinach (optional)

Directions

Preheat oven to 375 degrees. Drizzle some olive oil on a large glass baking dish, place the chicken on top.  Sprinkle with the dry spices (or fresh basil) and mix well. Sprinkle the sliced garlic on top and spread the sun dried tomatoes and mushrooms over the entire dish. Drizzle some olive oil on top. Seal tightly with tin foil and bake for 20 minutes.  Remove the tin foil and bake for another 15 minutes or until the chicken is no longer pink in the middle. While the chicken is cooking boil some baby spinach and serve with your chicken on top of the spinach!

Spicy Lemon Garlic Shrimp

 I found this recipe awhile ago and have made it a few times. It is simple and tasty. Even my 3 year old devours these.

Ingredients:

2 lbs. frozen raw shrimp, deveined, shells on
1 cup cold butter, cut in pieces
6 cloves garlic, minced
1/4 cup fresh parsley or 4 tsp. dried
1/2 tsp. crushed red pepper
2 lemons, juiced


Directions:

Preheat oven to 375 degrees.
Rinse shrimp to separate them. Place in a single layer on baking sheet.

Add all ingredients to food processor and pulse until combined. Sprinkle the butter crumbles over the shrimp.

Bake for about 25 minutes. Until shrimp is opaque. I drain the butter from the pain and then serve. You can use the butter to dip your shrimp in or to dip bread in.

Hawaiian Kabobs

This is super easy to make and so delicious! I just had to share!

Ingredients:

*You need skewers to make these*

4 chicken breasts, cubed
1 green pepper
1/2 fresh pineapple
1/2 red onion
1/3 C. white vinegar
1/4 C. olive oil
1 package of Grill Mates Hawaiian Luau seasoning





Directions:

Mix the vinegar, oil and seasoning in a bowl. Add to the chicken and let marinate for at least 30 minutes. Cut the pineapple, onion and green pepper in big chunks. Big enough so they will go on the skewers.

When chicken is done marinating, thread it on the skewers with the pineapple, pepper and onion.
It doesn't matter how you put it on, if you notice in my picture all the skewers are a bit different. But I try to put the pineapple next to the chicken, gives it more flavor. When you are finished, just grill them until the chicken is cooked thru!

Bruschetta Chicken

Serves 2



Ingredients:

2 boneless, skinless chicken breasts
EVOO
Balsamic vinegar
2-3 Roma tomatoes, chopped
2-3 cloves garlic, minced
5 fresh basil leaves, chopped


Directions:

Cook chicken with EVOO in a skillet over medium heat until almost cooked thru. While chicken is cooking, in a bowl combine the tomato, garlic, and basil. Add balsamic vinegar (as much or as little as you would like) to the chicken and cook for a few minutes until the chicken is done. Remove from pan and then add the tomato mix on top.