Crock pot roasted vegetables:
Ingredients: vegetables of choice.
Keep in mind broccoli and cauliflower take longer to cook than zucchini and squash. So you may want to use larger pieces of softer vegetables. Can add whole garlic, onions asparagus,bell peppers etc.
salt, herbs of choice, and oil
How to cook crock pot vegetables in the slow cooker: olive oil your crock pot, then add all the veggies. Season with the salt, herbs, and oil, then stir to evenly coat. Cook 3 hours on high (or longer on low), stirring just once every hour or so. At this point, you can open the lid and drain the liquid for another use. Don’t discard it; the liquid is seriously delicious! Can be used for soups and cooking.The veggies will be a softer texture than oven-roasted veggies, but they are actually even more flavorful and sweet. Crockpots—thanks to their slow and steady heating—are known to heighten the flavor of whatever you’re cooking.
Stir fried brussel sprouts with ginger and curry leaves.
1 pound young brussels sprouts
2 tablespoons olive oil
1 tablespoon minced or freshly grated ginger
1 teaspoon black mustard seeds
10-12 curry leaves or 1 tablespoon chopped fresh thyme
1 teaspoon salt
1 medium red onion, chopped
1 medium red tomato, chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
11/2 tablespoons fresh lime juice
2 tablespoons freshly chopped cilantro
Remove the tops of the Brussels sprouts, cut them into half and then into fine slices. Set them aside.
Heat the oil in a large pan on medium high heat for about a minute.
Add in the ginger and the black mustard seeds and wait until the mustard seeds crackle.
Add in the curry leaves or thyme and add in the Brussels sprouts and mix well.
Add in the salt and the onion and tomato and mix well and cook for about 2 minutes.
Stir in the cayenne pepper and the turmeric and stir well.
Cook for 3 to 4 minutes.
Stir in the lime juice and cilantro and serve immediately.
Simple beef stir fry:
4 ounces lean ground beef like 93/7 or 90/10
½ Tablespoon olive oil
¼ cup red bell pepper, diced
1 small tomato, chopped
1 clove garlic, minced
⅛ cup fresh cilantro, chopped
½ shallot diced
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon of your favorite hot sauce
Heat skillet to medium-high..
Add in the ground beef and cook until the beef is no longer red.
Remove from the pan and drain.
Place olive oil into skillet
Cook the onions, peppers, and tomatoes in the same saucepan/skillet on a medium heat for 5 minutes (stir frequently).
Add the ground beef back into the pan and continue cooking until the onions have turned translucent and the tomatoes and peppers are soft.
Add in the hot sauce, garlic, cilantro, salt and pepper, and stir in well.
Peppers stuffed with chicken,spinach and sun dried tomatoes:
2 cups shredded cooked chicken-breast
3 bell peppers halved
5 oz baby spinach (about 2 cups)
½ cup sun dried tomatoes chopped
1-2 tbsp olive oil
2 garlic cloves, minced
salt & pepper to taste
Preheat oven to 350 degrees.
Lightly grease large glass baking pan with a small amount of olive oil.
Add 1-2 tbsp. olive oil to large pan over medium low heat.
Add spinach to pan and cook until wilted. Then add garlic, sun dried tomatoes and salt and pepper and cook until garlic is fragrant (about 2 minutes).
Add chicken and combine. Just cook until everything is warmed, then stuff inside your bell peppers.
Cover with foil and bake in the oven for 30 minutes.
CHICKEN & ZUCCHINI POPPERS
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.
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.
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:
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
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.
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:
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!