Turkey Meatballs
Ingredients:
- Approximately 2 pounds of ground turkey meat
- Half a zucchini and half a squash (chopped into big chunks)
- One red apple (cored and chopped into big chunks)
- 1/4 cup of carrots (chunks or shredded)
- 1/4 cup of chopped onion
- 4-5 fresh garlic heads
- 1 egg (beaten)
- 3/4 cup buckwheat flour
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- Salt & pepper to taste
Directions:
- Preheat oven to 350 and line cookie sheet with parchment paper
- Add zucchini squash, apple, carrots, onion and garlic heads in a food processor (or hand chop very fine- will take some time to do it this way); process till fine
- Put all ingredients in a large bowl and mix by hand
- Form meatballs and place on cookie sheet
- Bake approx 20-30 min (will depend on size of balls you make)
- Can eat em just like that or add to pasta! Sprinkle fresh chopped basil on top for extra yummy!
Cinnamon Pork Chops
Ingredients:
- Pork chops (4)
- Cinnamon (1- 1/2 tablespoons)
- Olive oil (for brushing and a lil to fry)
- Fresh minced garlic (3-4 heads)
Instructions:
- In a frying pan, heat a little olive oil and the fresh garlic
- Brush each pork chop with olive oil and sprinkle the cinnamon on both sides
- Lightly fry the pork chop in the garlic and remove immediately
- Grill to finish cooking and serve!
Beer Infused Bar B Que Chicken
Ingredients:
- Whole organic chicken, washed and dried
- Veggies (I used carrots, red potatoes, bell peppers, purple onion, zucchini)
- Olive oil
- Gluten free bar b que sauce (or make your own)
- Salt/pepper
- Gluten free beer (I used Red Bridge)
- Wash and dry the chicken and brush on olive oil; season with salt and pepper and set aside as you work on the veggies- oh and get the grill warmed- you will want it on LOW as you cook.
- Chop veggies, put into a container and coat with olive oil and salt; shake to thoroughly coat
- Put the chicken on the dealio like I bought or put a can inside it and place on cookie sheet
- If you are using potatoes and carrots go ahead and put those on with the chicken right way, the other veggies-wait on them
- Put the chicken on the grill for 30 minutes (remember add the potatoes and carrots if you are using them)
- After thirty minutes add the rest of the veggies and brush on the bar b que sauce (on the chicken)
- Every fifteen minutes brush on sauce until done (another hour after the initial 30 minutes for a total of 1.5 hours grilling)
- Let the chicken set for 10 minutes after you take off the grill
- Serve and enjoy
Apricot Pot Roast
Ingredients
- Pork tenderloin
- One cup of fresh apricots (frozen if not in season- dried if last resort)
- One cup of apricot preserves
- One cup of refrigerated sauerkraut
- Two to three cups low sodium chicken broth
- Salt & pepper
- Using a slow cooker, set temp to low and season tenderloin with salt and pepper (be generous with the salt)
- Place tenderloin in the cooker
- In a mixer, mix the broth and all other ingredients
- Pour mixture over the tenderloin
- Set to cook for 5-7 hours on low
Turkey Tacos (Paleo Style)
Ingredients
- Ground turkey meat
- Seasoning (see seasoning below)
- Bib lettuce
- Avocado (2)
- Tomatoes (3 roma, diced)
- Onion (1/2 white, chopped)
- 2 tablespoons of fresh squeezed lemon juice
- 1 teaspoon of salt
Directions
- Season the meat (see seasoning mix below)
- Cook the meat thoroughly with 3/4 of the chopped onion
- While the meat is cooking, make fresh guacamole;
- Mash the avocado, add in the lemon juice, 1/4 of the chopped onion, 1/2 of the diced tomatoes and the salt and mix thoroughly
- Use the bib lettuce as a ‘shell’ and add in your meat/guacamole
- Add some side veggies (I did zucchini and squash brushed with agave nectar and salt and roasted for 10 minutes)
Seasoning mix
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoon sea salt
- 1 teaspoon black pepper
Directions for seasoning mix
- Mix together and store in an airtight container.
Beer & Rosemary Chicken
- Whole young organic chicken (pull the skin off and cut fat off)
- One bottle of gluten-free beer
- Table spoon worth of fresh Rosemary
- 6 Tangerines (cut in half)
- Sea salt
- Bell peppers (one each- green, red, yellow); cut up into small strips
- Baby carrots
- Squash (and any other veggies you want to throw in!); cut up into small pieces
- Balsamic reduction
- Rub the chicken vigorously with sea salt and place Rosemary stems throughout front and back of chicken and place in roaster
- Pour bottle of beer into roaster
- Squeeze tangerine juice over chicken
- Place vegetables around chicken
- Cover and roast for 3-4 hours at 200 degrees; pour juices over chicken every hour
- About 20 minutes before complete turn up to 500 for some color
- Dish up and drizzle balsamic reduction
Turkey & Pineapple Stir Fry
Ingredients:
- Sweet Italian Turkey (Jenny’o); cut into small pieces
- 2 cups prepared Quinoa
- Fresh pineapple
- Fresh bell peppers (one of each color)
- Mixed vegetables
- Liquid amino’s or gluten-free soy sauce
- Fresh garlic
- 2 tablespoons chia seeds
Directions (whole time in prep and cook takes about an hour but check out the short cuts below):
- Start quinoa per directions
- Start the rest of dinner when quinoa has about 20 min left
- Chop peppers/veggies/pineapples
- Cut turkey meat into small pieces
- Start frying the meat (you do not need oil or anything for the meat); drain natural juices when cooked
- Using the liquid amino’s add to another pan and a clove of fresh garlic; when hot add the peppers and fresh vegetables
- When everything is done add quinoa to the pan of turkey, vegetables, pineapples, a table-spoon of liquid amino’s and put fire on high.
- Add chia seed.
- Cook for about 3-4 minutes and serve.
Chicken & Dumplings
- 2 1/2 cups fat free chicken broth
- 1 1/2 cups cut up cooked chicken (skinless)
- 2 cups of mixed fresh vegetables (can do frozen if you like; peas, carrots, corn, etc)
- 1 teaspoon of salt
- 1/4 teaspoon of pepper
- 1 cup of almond milk
- 3 table spoons of corn starch
Dumplings mix:
- 3/4 cup gluten free flour mix
1/3 cup unsweetened almond milk
2 tablespoons of Earths Balance vegan butter melted
1 egg
1 tablespoon chopped parsley
- In a large saucepan heat chicken broth, chicken, vegetables, salt & pepper to boiling. In a small bowl mix the milk and cornstarch till smooth and blend into the chicken mixture. Heat to boiling.
- In a mixing bowl stir in the dumpling ingredients. Be sure the mixture is thick enough to pick up on a spoon and it not fall off if turned upside down.
- Drop small balls of the dough mixture into the boiling chicken mix.
- Turn down to low for five minutes; then dump into crock pot on warm until ready to eat (or turn down to low for 10 minutes and serve immediately)
Apple & Turkey Stir Fry
Ingredients:
- Jennie O Sweet Italian turkey (cut into small circles)
- 2 large Grannie Apples (cut into small pieces)
- 1/2 t stevia (optional)
- Half a large purple onion chopped
- 1 clove of garlic chopped or minced
- 2 table spoons of olive oil
- 1 red bell pepper (should have added) chopped
- 1 green zucchini squash (should have added) chopped
- Liquid aminos
- 2 cups of prepared quinoa
- Make quinoa according to directions
- Place apples on parchment paper and sprinkle with stevia (optional); put in oven at 300 degrees for the entire time quinoa is cooking
- When the quinoa is settling, take apples out
- Fry turkey slices in a dry pan (makes it own juices)
- In a separate pan fry veggies and garlic in olive oil
- Mix it altogether when done with 2-3 table spoons of liquid aminos and cook for about 3-4 more minutes
- Serve immediately
Peaches & Pork
Ingredients:
- Pork tenderloin
- Olive oil
- Sea salt
- Peaches (peeled and cut into large chunks)
- 1/2 t stevia
- Cracked black pepper
- Pre- heat oven to 350
- Brush olive oil on a glass baking dish
- Mix stevia in 1/4 cup olive oil then brush onto the pork tenderloin
- Sprinkle salt over the tenderloin (try to lightly cover the entire meat)
- Place the peaches around the tenderloin (can add additional vegetables)
- Crack pepper along the top of the tenderloin
- Bake covered in foil for one hour fifteen minutes and then uncover for 30 minutes (or until the internal temp is 160)
- Enjoy!
Squash, Apples & Pork
Ingredients:
- Pork tenderloin
- Squash (one large)
- Two large green apples (or red)
- Balsamic reduction
- Olive oil
- Sea salt, pepper
- Preheat oven to 350 degrees
- Coat tenderloin with olive oil and sprinkle salt & pepper over it
- Lightly coat the squash (sliced) with olive oil and also sprinkle with salt & pepper
- Cut up apples into chunks and place apples and seasoned squash around the tenderloin
- Drizzle with balsamic reduction
- Bake covered with foil for one hour, uncover for 40 more minutes or until temp reaches 160 degrees.
Turkey, Veggies and Grapes Stir Fry
Ingredients:
- Turkey breasts cut into small pieces
- 1/2 cup snow peas
- 1/2 cup chopped carrots
- 1/2 cup sliced bell peppers
- 1 cup sliced zucchini
- 1/2 cup mushrooms
- 1 cup green grapes (cut in half)
- 1/4 cup liquid amino’s
- 1/2 t stevia (optional)
- 2 tablespoons olive oil
- sea salt, pepper
- 1 clove garlic; minced
- 1 cup of cooked quinoa
- Cook quinoa according to directions
- Heat oil and garlic; add chopped turkey breast
- While cooking sprinkle the stevia onto the turkey; season with a pinch of salt and pepper; sprinkle a bit of liquid amino’s (about 1/2 of a tablespoon)
- Start vegetables (do not add the grapes yet) in a separate pan when turkey is halfway done; saute with half the liquid amino’s, season with salt/pepper
- When turkey is done; add to the vegetables and add quinoa, remainder of the liquid amino’s.
- When done, toss in the grapes and serve immediately