Sweet Potato and Chorizo Hash

Ingredients:

  • Avocado oil
  • 3 sweet potatoes
  • 1/4 onion
  • 3-4 slices bacon
  • 1 lb chorizo
  • salt and pepper (to taste)
  • 2 cups spinach
  • Eggs, 1 per person (3-4)

Directions:

  • Peel sweet potatoes and chop into small cubes
  • Chop 1/4 white onion
  • Take out skillet and add about 2-3 TBSP avocado oil on medium heat
  • Add sweet potatoes and onion to skillet and cook until soft (stirring often)
  • Cook bacon and then crumble into bacon bits and set aside
  • When the sweet potatoes are soft, top with salt and pepper
  • Add chorizo to skillet and cook all the way through
  • Add spinach and mix until cooked
  • Remove hash and put into individual bowls/plates for eating
  • Cook eggs (1 per person) in the same skillet and flip (I like mine over easy)
  • Top each hash with 1 egg
  • Sprinkle bacon bits on top.
  • Top with salsa verde, avocado, cilantro or hot sauce if desired. Enjoy!
  • Serves about 4 people.

Chicken Parmesan

Ingredients:

  • 5-6 Chicken Breasts
  • Eggs (for Egg Wash)
  • Panko Bread Crumbs
  • Ragu Traditional Tomato Sauce
  • 1 8oz package Shredded Mozzarella Cheese

Directions:

  • Preheat oven to 450
  • Take raw chicken breasts and cover in egg wash
  • Place both sides of chicken breasts in panko bread crumbs and cover
  • Heat 1/2 cup olive oil in skillet on stove on medium heat
  • Cook chicken on skillet until brown on each side
  • Remove from skillet and place in baking dish
  • Pour tomato sauce over each chicken breast until covered
  • Sprinkle mozzarella cheese over each chicken breast until covered (or as desired)
  • Bake 450 for 15-20 min until cooked all the way through.
  • Serve with spaghetti noodles or without. We like it with our roasted asparagus and cheese.

Sour Cream Chicken Enchiladas

Ingredients:

  • Two 10oz cans mild green enchilada sauce
  • One 10.5oz can condensed cream of chicken soup
  • One 8oz container sour cream
  • 4 cups shredded cooked chicken
  • One 4oz can diced green chiles
  • 3.5 cups grated mozzarella cheese
  • Ten 10in soft flour tortillas
  • Toppings if desired: 1 vine ripe tomato, fresh cilantro, fresh lime wedges

Directions:

  • Preheat oven to 350 degrees
  • Spray 9×13 in baking dish with vegetable oil
  • In a large bowl, whisk together enchilada sauce, cream of chicken soup, and sour cream. Spread about 1/2 cup of sauce in bottom of baking dish. Set aside remaining sauce.
  • In medium bowl, combine chicken and chiles.
  • Sprinkle mozzarella cheese on tortilla, then add some shredded chicken and chile mixture.
  • Tightly roll up tortilla and place it seam side down in pan.
  • Pour remaining sauce over filled tortillas.
  • Bake for 20 minutes.
  • Remove from oven and sprinkle remaining mozzarella cheese on top
  • Bake until cheese is melted. About 15 minutes.
  • Top with chopped tomatoes, cilantro, and/or lime wedges at table.
  • Serve with mexican rice and beans.

Original recipe available here.

Tortilla Soup

*Courtesy of Magnolia Blog. Original recipe available here.
Makes 6-8 servings
Ingredients

+ Three 32-ounce cans chicken broth or 12 cups Homemade Chicken Broth (page 216 of Magnolia Table)
+ 1 vine-ripened tomato, cut into ½-inch dice
+ One 15.25-ounce can corn kernels, drained
+ ¼ cup finely chopped red onion
+ 1 ½ jalapeño (ribbed and seeded if desired), minced
+ ½ teaspoon kosher salt
+ ½ teaspoon freshly ground black pepper
+ One 5.4-ounce pouch Mexican rice mix, or a similar mix
+ 4 cups shredded meat from 1 store-bought rotisserie chicken or Perfect Roast Chicken (page 203 of Magnolia Table)
+ 1 teaspoon ground cumin (optional)

Optional Toppings

+ ½ cup chopped fresh cilantro
+ 1 or 2 Hass avocado(s), pitted, peeled, and cut into ½-inch dice
+ One 13-ounce bag tortilla chips, crushed
+ 2 cups grated mozzarella cheese (about 8 ounces)

Instructions

1. In a large soup pot, combine the broth, tomato, corn, onion, jalapeño, salt, and black pepper. Bring to a boil over medium-high heat. Reduce the heat and then add the shredded chicken. Simmer until heated through.

2. Stir the rice mix into the soup. Add the cumin (if using) and simmer for 15
minutes to cook the rice and let the flavors meld.

3. Place the cilantro, avocado, crushed tortilla chips, and mozzarella in separate
serving dishes. Ladle the soup into bowls and pass the garnishes at the table.

4. Store leftover soup in a covered container in the refrigerator for up to 4 days.

Avocado Lime Salmon

The best Salmon you’ve ever had!

Ingredients (for 4 people):
2 lbs salmon, cut into 4 pieces
1 tbs olive oil
1 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder
1 tsp black pepper

Avocado salsa:

1 avocado, peeled, seeded and sliced
1 small red onion, sliced
3 mild hot peppers, seeded and deveined, diced or sliced
Juice from 2 limes
3 tbs olive oil
2 tbs finely chopped cilantro
Salt to taste
Suggested sides – Rice and patacones
Preparation:
  1. Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes.
  2. Pre-heat the grill.
  3. Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use.
  4. Grill the salmon to desired doneness.
  5. Serve the salmon topped with the avocado salsa, and with rice and patacones or thick green plantain chips on the side.

Original recipe available HERE.

Best Lasagna Ever

Thanks Tiffany for this delicious meal! Amazing!

INGREDIENTS

  • 1-1/2 pound Ground Beef
  • 1 pound Hot Breakfast Sausage
  • 2 cloves Garlic, Minced
  • 2 cans (14.5 Ounce) Whole Tomatoes
  • 2 cans (6 Ounce) Tomato Paste
  • 2 Tablespoons Dried Parsley
  • 2 Tablespoons Dried Basil
  • 1 teaspoon Salt
  • 3 cups Lowfat Cottage Cheese
  • 2 whole Beaten Eggs
  • 1/2 cup Grated (not Shredded) Parmesan Cheese
  • 2 Tablespoons Dried Parsley
  • 1 teaspoon Salt
  • 1 pound Sliced Mozzarella Cheese
  • 1 package (10 Ounce) Lasagna Noodles
  • (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
DIRECTIONS
Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

Original recipe available here.

Stuffed Shells and Cheese

The best shells and cheese you will ever have. Thanks Jess!

These restaurant-quality, cheese-stuffed shells come together effortlessly and make feeding your family or a large holiday crowd easy.

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 4-6 Servings

Ingredients:

  • 12 ounces Mueller’s® Jumbo Shells
  • 2 eggs
  • 2 containers (15 ounces each) ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1-1/2 cup grated Parmesan cheese, divided
  • 1/2 cup chopped fresh parsley or 2 tablespoons dried parsley
  • 1 tablespoon dried basil
  • 1 teaspoon salt
  • 3 cups spaghetti sauce

Directions:

  • Pre-heat oven to 350°F; spray a 9×13-inch baking dish with non-stick cooking spray and set aside.
  • Cook Jumbo Shells for 15 minutes; drain well, cover and set aside.
  • In a medium bowl, beat eggs lightly, then add in ricotta cheese, mozzarella cheese, 3/4 cup Parmesan cheese, parsley, basil, and salt. Stir well to combine.
  • Spoon about one tablespoon of cheese mixture into each shell and arrange filled shells in a single layer in the baking dish. Top with spaghetti sauce and sprinkle with remaining Parmesan cheese.
  • Bake 25-30 minutes or until internal temperature reaches 165-185°F.
  • Cook’s Tip: Use any of your family’s favorite sauces, including those with Italian sausage or ground turkey to make this dish heartier.

Veggie Enchiladas

It’s Monday… which means the start of another week and the need for some easy weeknight meals. A fun fact.. I used to be a vegetarian.. for about 2 years… for health reasons. It was a huge adjustment for us as we were newlyweds and I was trying to figure out how to cook yummy meals for my new husband each night. My husband who loves meat. Loves it. And so I began the quest to find yummy vegetarian meals that would satisfy us both – even the toughest meat-eating critics. Here is one of our favorites that I recreated again tonight.

Screen Shot 2016-06-11 at 9.04.30 AM

Ingredients

  • 1/2 red onion, chopped
  • 1 small green pepper, chopped
  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • 1 can (15 ounces) low-sodium organic black beans, rinsed and drained
  • 1 can (15 ounces) low-sodium organic corn, rinsed and drained
  • fresh cilantro 
  • 6 low carb multi-grain tortillas (8 inches)
  • 1 can enchilada sauce (or homemade)
  • 1 cup shredded cheddar cheese 
  • 1 cup shredded mozzarella cheese 
  • 1/2 tsp cumin
 

Directions

  • In a large skillet, saute the onion and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, cumin and cilantro; cook for 2-3 minutes or until heated through.
  • Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese.
  • Bake, uncovered, at 350° for 25 minutes or until heated through. 
  • Yield: About 8 enchiladas.
 Original recipe available here.

Whole30 Burgers with Sweet Potato Buns

IMG_9889We are nearing the end of our Whole30. I’ll give a full update on how the last 30 days have been after Tuesday of next week. Tonight we tried another recipe from The Whole30: The 30-Day Guide to Total Health and Food Freedom book we’ve been using. We had burgers with sweet potato buns and homemade ketchup. This recipe was quick, easy and delicious. Perfect dinner idea for a weeknight and a healthy alternative to no bun. The ketchup was also incredible- so good that my husband already threw our Heinz bottle in the trash. Another tasty hit!

Sweet Potato Buns

Ingredients:

  • 1 thick round sweet potato
  • 2 tbsp cooking fat
  • salt and pepper

Directions:

  • Peel the sweet potato and cut into 1/2 inch thick rounds.
  • Heat the cooking fat over medium heat in a large skillet, swirling to cast the bottom of the pan.
  • When the fat is hot, add the largest slices from the middle of the potato, laying them out in a single layer in the pan. Cook until fork-tender and browned, 3 to 5 minutes on each side.
  • Sprinkle with salt and pepper.
  • Let cook, then stack a burger and fillings between two slices of sweet potato and serve.

Whole30 Ketchup

Ingredients:

  • 1 cup tomato paste
  • .5 cup apple cider*
  • .5 cup apple cider vinegar
  • 1 tsp garlic powder
  • .5 tsp salt

*Make sure you follow the Whole30 rules when buying apple cider. No sugar added or in the ingredient list.

Directions:

  • Heat a medium saucepan ove medium heat. Add the tomato paste, apple cider, and vinegar. Stir completely and let it come to a simmer, do not allow to boil.
  • Add the garlic powder and salt and cook, stirring frequently to prevent scorching – you may need to turn the heat down to low or simmer here.
  • Simmer until the ketchup has thickened enough to evenly coat the back of a spoon, 5 to 8 minutes.
  • Remove from heat and allow to cool.
  • Serve when cool. Will keep in the refrigerator for 2 weeks.

 

Whole30 Chili

We are officially halfway through the Whole30. We are both doing well and feeling great! I’ve lost 7 lb already and Kyle has lost 10 lb. He has more energy but I haven’t really experienced or noticed any change in my energy levels. We are both really aware now of how much we used to snack, especially when it came to nibbling little bits here and there as we fed our son. Being on the Whole30 has made a huge difference as we are paying more attention to what we eat and how often.

For dinners we usually grill some meat or fish and steam some veggies but we have made a couple recipes from the Whole30 book. This one is probably our favorite so far- its yummy and easy and since you can cook it in a crock pot its the perfect weekday winter meal. Enjoy!

Ingredients:

  • 1 pound ground meat (we used beff)
  • 1 onion, finely chopped
  • 3 cloves garlic minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp mustard powder
  • 1/2 tsp salt
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups beef broth

Directions:

Heat a large pot over medium-high heat. Add ground beef and cook until the meat is fully browned, 7 to 10 minutes. Remove the meat and set aside. Add the onions, garlic, cumin, chili powder, paprika, mustard powder, and salt to the pan. Reduce heat to medium low and cook until onions are translucent, 4 to 5 minutes.

Transfer all contents to the slow cooker. Add bell peppers, tomatoes, and broth and set to low heat, cooking for 6 to 8 hours.