Broccoli, shrimp, mushroom stir-fry

  • Broccoli
  • shrimp
  • mushrooms
  • 1 tsp ginger
  • 1 1.5 tsp garlic powder
  • splash of soy sauce
Basically stir-fry all ingredients together in pan until cooked to desired texture.


Paleo chicken soup

  • 3 pounds organic chicken breasts (you can use bone-in, skin-on if you’d like, or boneless skinless. The goal is to have somewhere close to 2 or more pounds of cooked chicken at the end)
  • 3 tablespoons of oil of your choice, divided (we used coconut oil)
  • 2-3 teaspoons of fajita or taco seasoning (use a mix of ground cumin, chili powder, garlic powder and cayenne if you don’t have)
  • 1 large or 2 medium onions, diced
  • 6 cloves garlic, minced
  • 2 jalapeno peppers, diced
  • 1-2 poblano peppers, diced
  • 2 quarts (8 cups) chicken stock
  • 1 28 ounce can of fire roasted tomatoes (if you can’t find fire-roasted, you can either fire-roast your own, or just use regular canned tomoatoes)
  • Juice of 2 limes
  • 1 cup cilantro, chopped
  • avocado and fresh cilantro for garnish


1. Preheat your oven 375 degrees Fahrenheit (350 for convection). Place your chicken breasts in a large baking pan, and pour one tablespoon of oil over all, coating well. Sprinkle your fajita seasoning over the chicken, coating well, and place in the oven. Cook for about 30-45 minutes (depending on the size of the chicken pieces) until cooked through and liquid from chicken runs clear. Using two forks, shred the chicken (while this is not so easy to do while the chicken is hot, I find I get a better “shred” if I do so while the chicken is still hot). Alternately, you can just chop the chicken into small pieces.

2. Meanwhile, in a large dutch oven over medium heat, melt the remaining 2 tablespoons of oil, and when hot, add in the onions. Cook until onions are translucent, about 4-6 minutes.

3. Add in the garlic and peppers and saute for about 1-2 minutes, until fragrant.

4. Pour in the chicken stock and fire roasted tomatoes and bring to a medium boil.

5. [THIS STEP IS OPTIONAL] If you want a slightly thickened soup, strain out some of the tomatoes, onions and peppers to a blender or Magic Bullet and puree. Pour back into the broth mixture. I did this with about 1/2 of the solids in the soup.

6. Add the chicken, cilantro and lime juice to your bubbling cauldron of goodness. Taste to see what you’re in need of (salt? pepper? more of a kick?) and adjust as need be.

7. Serve nice and hot with some fresh cilantro and chopped up avocado to go on top. Maybe a wedge of lime if you’re feeling pretty tart, or some extra diced up jalapenos or poblanos if you need more heat. Heck, get out the hot sauce if you really want some zing!

Breakfast Burrito


  • 2 eggs
  • 1/4 cup cilantro minced
  • 1/4 cup tomatoes minced
  • 1/4 lowfat shredded cheddar cheese
  • tortilla flour/wheat
  • 2 tbsp extra virgin olive oil

cook cilantro and tomatoes in olive oil for about 2 minutes, add eggs, top with cheese, place on tortilla! Yummy!

Turkey Wrap

  • 1 lettuce leaf
  • 1/4 tomato, medium
  • 1 teaspoon mayonnaise, low-fat
  • 2 ounces turkey breast, oven roasted, fat-free, low-sodium
  • 6 baby carrots
Wash lettuce leaf and pat dry with a paper towel; set aside.Wash tomato and either chop finely or slice thinly. Spread mayonnaise evenly onto one side of turkey slice.Place lettuce leaf and tomato over turkey, and roll up from one end.Secure roll with a toothpick, if desired.Enjoy with carrots.

Stuffed Peppers

Prep Time: 15 minutesTotal Time: 45 minutesCook Time: 30 minutes


• 1 large green bell pepper
• 1 teaspoon extra virgin olive oil
• 1/4 cup onions, chopped
• 1/2 cup celery, fresh, diced
• 2 tablespoons chicken broth, fat-free, low-sodium
• 3 ounces lean ground beef, 5% fat
• 2 tablespoons egg whites
• 1 teaspoon parsley, fresh, chopped
• 1/8 teaspoon black pepper
• 1/8 teaspoon basil, dried

 Preheat oven to 350°F.
Cut a slice from the top of the bell pepper; remove seeds and membrane. Cook pepper shell in boiling water for 5 minutes. Drain well.
Heat oil in a medium skillet over medium-high heat, sauteƩ onion and celery in chicken stock until tender. Remove mixture and set aside.

In same skillet, brown and drain ground beef. Add vegetable mixture back into the skillet with meat, stirring to combine, and turn off heat. Stir in egg whites, parsley (chopped), black pepper, and basil.Fill pepper shell with meat mixture and place in a baking dish lightly coated with non-stick cooking spray. Pour hot water to a depth of 1/4 inch around pepper. Bake 30 minutes. 

Guiltless Guac
It's a known fact that I adore avocados. Anything involving eating them out of it's skin, adding to a salad, or making any type of guac is def in my favor.
A friend of mine mentioned making this amazing recipe using an avocado but the main ingredient wasn't this green monster but these white beans.

White Bean Guacamole


  • One 15 ounce can Great Northern White Beans
  • 1 large avocado
  • 2 T. chopped onion
  • 1/2 c. fresh cilantro
  • 1 T. lemon juice
  • 1 clove garlic, minced
  • 1/2 t. cumin
  • 1/2 t. salt
  • Few grinds ground black pepper

Combine all ingredients in a high speed blender and blend until smooth.
I know you'll be dipping chips, smothering it on your sandwich or just eating it with your finger. This was too good to pass up and keep it to myself. Don't say I didn't get your taste buds salivating for me. 

Eggplant Lasagna with Morning Star Sausage

  • 1 sliced large eggplant
  • 1 ½ cups cottage cheese
  • 2 cups shredded Mozzarella cheese
  • ¼ cup bread crumbs
  • ¼ cup Parmesan
  • 2 8oz. boxes Morning Star Sausage patties
  • ¼ cup chopped basil
  • ½ jar Garlic & Mushroom Sauce
  • 2 tble spoons vegetable oil
  • 1 tsp garlic salt
  • Heat oven 375*
Cut off ends of eggplant and take off skin Slice eggplant into ¼ inch thin slices. Salt eggplant on both sides and let sit for 15 minutes to let it sweat.  Then rinse.  Place on paper towels to soak up excess moisture.
Combine cottage cheese, Shredded Mozzarella cheese, bread crumbs, parmesan cheese and basil in bowl.  Mix thoroughly. 
Sausage patties in oil, add garlic salt, heat until fully cooked, add ½ jar sauce heat and simmer about 5 min.
Cover bottom of glass 11 ¾ x 7 ½ x 1 ¾  pan with meat/sauce mixture, place ½ sliced eggplant on top, cover with ½ of cheese mixture, Then add the rest of meat mixture. Cover with spinach leaves, topped with eggplant then the rest of cheese. Bake in 375* oven for 40 – 45 min. Let stand 5 minutes before serving.

Eggplant Lasagna no meat


  • 1 eggplants sliced lengthwise
  • 1 ½ cups cottage cheese
  • 2 cups shredded Mozzarella cheese
  • ¼ cup bread crumbs
  • ¼ cup Parmesan
  • ¼ cup chopped basil
  • ½ jar Garlic & Mushroom Sauce

Heat oven 375*
Cut off ends of eggplant and peel off skin. Slice eggplant lengthwise into ¼ inch slices. Salt eggplant on both sides and let sit for 15 minutes to let it sweat.  Then rinse.  Place on paper towels to soak up excess moisture.
Combine cottage cheese, shredded cheese, bread crumbs, parmesan cheese and basil in bowl.  Mix thoroughly. 
Cover bottom of glass 11 ¾ x 7 ½ x 1 ¾ pan with sauce, fill sliced eggplant with 1 tbsp of cheese mixture.  Roll eggplant and place seam side down on glass baking pan. Cover with more sauce.  Bake 375* for 40 to 45 minutes.
Let stand 5 minutes before serving.

Bean burrito recipe

  •  1 tablespoon vegetable oil
  • ½ red onion chopped
  • 2 cloves garlic chopped
  • 2 med. Sized tomatoes chopped
  • Handful cilantro chopped
  • 1can kidney beans drained and rinsed
  • 1 can black beans drained and rinsed
  • 1 can rotel tomatoes and green chilies mild
  • Pinch ground cumin
  • Pinch chili powder
  • 8 6-inch flour tortillas, warmed
Heat oil in medium pan until hot
Add onion & garlic cook until translucent
Add kidney beans, black beans, rotel tomatoes, & tomatoes, bring to boil
Add chili powder, ground cumin, cook 2 min.
Add cilantro,
Reduce heat and simmer about 20 minutes stirring occasionally
When ready spoon bean mixture into tortillas and enjoy!!!

Vegetarian Stuff Green Peppers


·         4 large green peppers
·         ¾ cup brown rice
·         ½ red onion
·         8 oz. morning star sausage
·         1/2 teaspoon salt
·         1/2 teaspoon pepper
·         2 ½ cups garlic & herb spaghetti sauce
·         1 tblsp Cayenne pepper
·         1 tsp oregano
·         Mild cheddar cheese
·         1 ½ tablespoon oil

Heat oil in pan
Cut tops off peppers and remove seeds; set aside.
Brown onion until translucent.
Add ground sausage cook as directed,
Add salt, pepper, Cayenne pepper, oregano and Sauce.
Mix cooked rice with above ingredients.
Heat peppers in microwave for about 1 to 1 ½ minutes to soften.
Cover bottom of glass baking pan with ¼ cup of sauce
Stuff peppers with mixture, top with cheddar cheese. Place in glass baking pan.
Bake in 350* oven for 40 to 45 minutes.

Chicken Salad


  • 12.5 oz. can Chunk Chicken Breast
  • ¼ onion chopped
  • 5 grape tomatoes chopped
  • 1 claussen pickle
  • ¼ tsp. mustard
  • 1 ½ tblsp. Hellmann’s Low fat Mayo
  • ¼ tsp garlic salt
  • Salt & Pepper to taste
Mix ingredients together, spread on 1 slice of wheat toast, and melt American cheese on the other slice, put together!! 

Tuna Casserole

  • ½ lb. Penne - uncooked
  • 2 cans tuna in water – drained
  • 2 cans cream of mushroom soup
  • ¼ cup 2% milk
  • 2 celery stalks – chopped
  • ½ onion – chopped
  • 1 cup frozen mixed vegetables
  • Shredded sharp cheddar cheese
  • Parmesan cheese
  • ¼ tsp. garlic salt
  • Pepper
  • 1 tbsp olive oil

Cook Penne as directed
Heat onion and celery in olive oil until onions are translucent. Then add mixed vegetables.
In separate bowl mix tuna, soup, cooked penne, milk, garlic salt and pepper
Add vegetables to penne mixture, mix thoroughly
Pour mixture into rectangular glass baking dish
Top with cheddar and parmesan cheese
Bake in 350* oven for 20 minutes or until cheese is melted on top
Enjoy with a side salad.

Chocolate Shakeology with banana & 1 tsp peanut butter

Split Pea Soup

  • 1lb split peas (2 1/3 cups)
  • 8 cups (2 quarts) hot water
  • 1 smoked turkey leg
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 cloves garlic
  • 1 tblsp lemon juice
  • Tsp oregano

Ground pepper
Rinse and sort spit peas.  In a large post combine peas, hot water and turkey leg bring to boil over high heat.  Cover pot reduce heat to low and cook for 30 minutes stirring occasionally.  Add onions, celery, garlic, lemon juice, oregano, and ground pepper cook for 50 more minutes or desired tenderness is reached. Remove turkey leg and trim meat off the bone. Chop meat and add back into the soup.  Salt and pepper to taste.

Morning Star Omelet


  • Pam spray
  • 3 eggs beaten
  • ¼ cup chopped onion  
  • 2 slices real American cheese
  • 2 tblsp picante sauce  
  • 2 Morning Star sausage patties

Grease pan with Pam spray. 
Cook onions and sausage and set aside
Beat 3 eggs pour unto skillet
When eggs begin to coagulate lay cheese slices side by side on eggs
Place sausage and onion mixture on top
Cover with picante sauce
Fold omelet over
Cook both sides until slightly brown.

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