Category Archives: Dinner




1 lb. ground chicken breast
2c grated zucchini (leave peel on)
2-3 green onions, sliced
3-4 Tbsp cilantro, minced
1 clove garlic
1 tsp salt
½ tsp pepper
(optional: ¾ tsp cumin)
olive oil, for cooking
Toss chicken with zucchini, green onion, cilantro, garlic, salt, and pepper (and cumin, if using). Mixture will be quite wet.
To cook on the stovetop:
Heat a drizzle of olive oil in a medium pan over medium heat. Use a small scoop or a heaped tablespoon to scoop meatballs into the pan. Cook 8-10 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.
To bake:
Drizzle a bit of olive or avocado oil onto a baking sheet. Scoop meatballs onto the greased pan. Drizzle a bit of additional oil over the meatballs. Bake at 400 degrees 20-25 minutes, or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top.
Serve with salsa.


Zucchini noodles with cilantro lime chicken


3 large zucchini
1.5 lbs boneless & skinless chicken breasts, cut into 1″ pieces
1/2 tsp cumin
1 tsp salt, divided
1/4 tsp ground black pepper
2 tsp any small hot pepper/jalapeño or to taste, seeded and minced (leave seeds in for very hot version)
1 medium or 1/2 large lime, juice of
3/4 cup cilantro, chopped
Cooking spray (I use Misto)


Using a spiralizer or mandoline, make zucchini noodles, transfer into a large bowl and set aside. You can also chop zucchini into any size pieces, if you don’t have the gadgets for making zucchini noodles.
Preheat large deep skillet on high heat and add chicken. Saute until golden brown, stirring occasionally. Add cumin, 1/2 tsp salt and ground black pepper towards the end, stir and cook for another minute. Transfer to a bowl and set aside.
Wipe clean or wash and pat dry the skillet and return to the stove on high heat. Spray with cooking spray and add zucchini noodles. Saute for 1.5 minutes, stirring frequently. Remove from heat and add previously cooked chicken, remaining salt, small hot peppers/jalapeños, lime juice and cilantro. Stir gently and serve hot.

Moroccan grilled chicken

Moroccan grilled chicken:
1 pound boneless-skinless chicken, cut into small pieces
2 tablespoons lemon juice (~1/2 lemon)
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon cumin, toasted and ground
1/8 teaspoon cinnamon
1/8 teaspoon ginger
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, chopped
Marinate the chicken in the mixture of the remaining ingredients for at least 20 minutes to overnight.
Skewer the chicken and grill over medium-high heat until cooked, about 4-5 minutes per side.

One pot paleo chicken curry

One pot paleo chicken curry

2 tbsp olive oil 
2 chicken breasts, diced
1 bell pepper, sliced into thin strips
1 onion, halved and then cut into strips
1 head broccoli, cut into bite sized pieces
4 cloves garlic or 1 shallot, diced
1 tbsp smoked paprika
1 tbsp red curry powder
2 tsp turmeric

In cast iron pan or heavy skillet, heat oil until shimmery.
Add chicken and brown evenly.
If you have a large pan, add veggies. If your pan is too small for everything to fit and not be too crowded, remove chicken and add veggies (but be sure to cook chicken completely).
Brown veggies and continue cooking chicken (or brown veggies and add chicken back when they are nice and browned). Add garlic or shallot when slightly browned so they don’t burn.
When chicken and veggies are fully cooked and browned, add another tablespoon of olive oil and spices.
Combine well so spices evenly coat chicken and veg.
Serve hot



Chicken crack slaw

Chicken crack slaw
1 lb ground chicken
Pinch of ground ginger
2 tablespoons sesame oil
2 minced garlic cloves
¼ teaspoon natural sweetener
½ teaspoon hot sauce
14 oz shredded white cabbage
2 tablespoons soy sauce
Salt and black pepper, to taste
Brown the chicken in a skillet and season it with salt and black pepper to taste.
Remove the chicken from the skillet and set it to one side.
Heat the sesame oil in the same skillet, and sauté the onions with the garlic and cabbage until the cabbage is cooked to al dente or however you like it.
Stir in the vinegar, soy sauce, sweetener, hot sauce and ginger.
Add the cooked chicken back in and mix well to combine.
Taste the mixture add add more vinegar, hot sauce, soy sauce, sweetener or anything else needed.
Offer hot sauce at the table for people who want to add more.



Egg white soufflé

Egg white soufflé:

This soufle can be made with any of your favorite ingredients. This version has crab, asparagus and green onions. Super yummy and only 121 calories!
4 Egg Whites
2 oz Crab
2 stalks of Asparagus cut into 1/2 inch pieces
1 stalk Green Onion chopped
Garlic approximately1 clove,finely chopped.
salt and pepper to taste
Sautee the garlic and asparagus in a pan lightly sprayed with Pam. When Aspargus has begun to soften remove from heat. Whisk egg whites in a small bowl and add salt and pepper to your liking. Add the crab and chopped green onion. Once the asparagus has cooled, add it to the mixture. Pour into a sprayed baking dish and bake until the middle doesn’t jiggle any more (like yours won’t if you keep eating like this!)
Can be doubled or tripled and baked in a pie dish and sliced like Quiche or Fritatta. Or make minis by making it in a cup cake pan. Great make ahead dish for the week!


Cabbage recipe.



1 1/2 to 2 pounds lean ground beef or chicken


1 tablespoon olive oil


1 large onion, chopped


1 clove garlic, minced


1 small cabbage, chopped


2 cans (14.5 ounces each) diced tomatoes


8 ounces of tomato sauce


1/2 cup water


1 teaspoon ground black pepper


1 teaspoon sea salt






In a large skillet, heat olive oil over medium heat. Add the ground beef or chicken and onion and cook, until the meat is no longer pink and onion is tender.


Add the garlic and continue cooking for 1 minute.



Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt.


Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.




3 pounds chicken breasts (you can use bone-in, if you’d like, or boneless. The goal is to have somewhere close to 2 or more pounds of cooked chicken at the end)
3 tablespoons of olive oil
2-3 teaspoons of (use a mix of ground cumin, chili powder, garlic powder and cayenne)
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.
If using home made, make sure to cool and skim the fat off the top. Or use organic low sodium.
1 28 ounce can organic low sodium tomatos. Or even better, use fresh.
Juice of 2 limes
1 cup cilantro, 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 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 (not on the program, but your family may enjoy it this way) 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!

This is a great recipe to feed ur family. They can add the lil extras they might like. But its absolutely delicious as is.


Roasted Shrimp & Broccoli

Delicious and simple!
Roasted Shrimp & Broccoli

1. Heat the oven to 425.

2. On a large cookie sheet, toss together 2 pounds of broccoli cut up into florets (but not teensy tiny florets, I like a little stem attached), 2 Tbs olive oil, 1 teaspoon whole coriander seeds (or 1/2 tsp. ground), 1 teaspoon whole cumin seeds (or 1/2 tsp. ground), 1 tsp sea salt, 1/2 tsp pepper and 1/8th tsp hot chili powder. Spread into a single layer and pop into the oven for 10 minutes.

2. Meanwhile, toss together one pound large shrimp, shelled and deveined, with 2 Tbs olive oil, lemon zest from one lemon, 1/2 tsp salt and 1/2 tsp pepper (I just eyeball the salt and pepper) in a bowl. When the broccoli’s been in the oven 10 minutes, add the shrimp to the broccoli and toss (carefully.)

3. Roast another 10 minutes, tossing once halfway through, until the broccoli is “tender and golden around the edges.”


Garlic-Lime Chicken

Garlic-Lime Chicken

4 boneless, skinless chicken breast halves
1/8 teaspoon onion powder
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried parsley
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme

3 tablespoons lime juice
3 tablespoon olive oil
2 teaspoons garlic powder


1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
2. Heat olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.