Chorizo

Angela Scribner-Johnson

Oh my goodness! Angela's recipe for homemade chorizo sounds good and easy!


1 lb ground turkey
1 tsp salt
1 tsp pepper
1 Tbsp garlic
1 tsp oregano
1 tsp paprika
1 tsp onion powder
2 Tbsp chili powder
1 tsp ground cumin
1/2 cup water

Optional:
1 Tbsp crushed red pepper flakes
1/2 tsp cayenne powder

Cook it all together until done, then combine with your favorite veggies and fats! Yum!

Turkey Vegetable Breakfast Egg Cups

Recipe Adapted by: Simmie Sinow

From Biggest Loser Recipe

12 slices thinly sliced deli turkey (direct from your butcher, sliced from turkey breast, not pre-packaged)
3/4 cup salsa or marinara sauce
Fresh cut up vegetables
18 large egg whites 

These can be made in either a standard size muffin tin or a jumbo sized tin.

Preheat the oven to 400ºF. 

Lightly coat each cup of your nonstick muffin pan with coconut oil or olive oil cooking spray.

Separate the egg whites into a large measuring cup and whisk.

Line each muffin cup with 1 slice of turkey.  If there is some excess on top, that is ok--fold it into the muffin cup.

Spoon 1 Tbsp salsa or marinara (marinara has a lot less sodium) into each cup.

I put one baby spinach leaf on top of the salsa/marinara and then add some of the cut up vegetables (I use mushrooms, bell peppers and either green beans or asparagus).

• For standard-sized muffin tins: Measure just under 1/4 cup (actually 3 Tbsp) of the egg whites or egg substitute into each muffin cup
• For jumbo-sized muffin tins: Measure 1/3 to 1/2 cup of the egg whites or egg substitute into each muffin tin

Top with some more of the salsa.

Place the muffin pan in the oven and bake for 10 to 12 minutes, or until the eggs are puffed and the center is set.  For Jumbo muffins, bake for approximately 30-45 minutes.

Carefully remove the baked eggs from the pan and get ready to enjoy!

These can be stored for a week or so in your refrigerator.  Freezing them and then re-heating works ok, but not great.

Meatloaf Muffins

Simmie Sinow

These were made using a square muffin tin pan that accommodates 12 muffins!

Number of Servings 12

2 lbs. ground turkey, beef, or your favorite ground poultry/meat
1 egg         
Low sugar marinara sauce or salsa
3 Tbsp Flaxseed meal
1 tsp Onion powder
1 tsp Garlic powder
Crushed garlic (optional)
½ tsp Sage
To taste Onion flakes or minced
Mushrooms
Squash or zucchini, cubed small
      
Combine all ingredients except the marinara sauce and mix well. Add enough marinara to make the mixture just a little on the “wet” side. With the mushrooms and squash, I ran both through about three pulses of my Ninja food processor before adding to the rest of the ingredients.

Place an even amount of the mixture into 12 muffin tins and bake at 350 for about 25-30 minutes. If you are going to freeze some of them, I'd bake for 25 minutes; then once they're defrosted and reheated, they will be the perfect texture and moisture level.

After removing from the oven, let it sit for 10-15 minutes before serving.

Meatza Pizza

Recipe Author: Marita Spencer-Metivier

1 lb ground beef, turkey, or chicken
Spices of your choice (salt, pepper, garlic, oregano, italian seasoning)
2 eggs
Pizza sauce
Veggies of your choice
Additional meats

Brown the ground beef in a skillet and let cool. When browning, add your choice of spices such as salt, pepper, garlic powder, oregano, italian seasoning, etc.  Once cooled, mix with the eggs.

Pack the mixture down tight into a casserole dish/pizza pan/ baking pan to about the thickness of a pizza crust. Then layer on top red sauce, veggies, addiitonal meats (if you want).

Bake in 350 degree oven until done.

Italian Spaghetti Squash Casserole

Rosalena Andrews

Spaghetti Squash
1 lb leanground beef, ground turkey, or ground chicken (or really, any ground meat or poultry will work well)
Marinara sauce
Italian Seasoning
Mushrooms

To make the spaghetti squash:
In the oven: Poke holes in the spaghetti squash and bake at 375 for 1 hour.
In the microwave: Cut spaghetti squash in half, put plastic wrap over the open side of the spaghetti squash and place, face-down, on a dinner plate that has about 1/4" of water in it, then microwave for about 10 minutes.

After cooking is done, remove the seeds and shred the spaghetti squash with a fork.

To make the casserole:
Cook turkey meat with your favorite spices.

Spray the bottom of baking pan then layer with spaghetti, meat, sauce, and 1 can of mushrooms. Bake at 350 for 30 minutes.

Gumbo

Recipe Author: Brittany Simpson

2 bags of fresh okra (15 was in each bag)
1 large green bell pepper
1 large red bell pepper
1 small onion
1/2 stalk of celery
3 cans of chicken broth (Brittany used beef and chicken)
1 can of stewed tomatoes with celery and bell pepper
1 small can of tomato sauce with chiles
1 package of chopped turkey (raw)
cajun spice
oregano
parsley
paprika
salt
2 tsp of minced garlic

Chop everything up and and add it all to your crockpot.

For the amount on the seasonings -- Brittany does not measure them; she added a little at a time (especially with the cajun spice, because she didn't want it too spicy)--add as much as your taste buds tell you is good for what you like!

Cook on low for 6 hours. It is reccommend at least 6 hrs because tasting the veggies after 3 1/2 hours -- they were not soft enough, although the turkey was done.  It's really better if you cook long enough so that they are soft -- they taste so much better that way.

Not an Okra fan? Read on!
For those of you who are not an okra or celery fan, Brittany says "I'm not a big okra fan, but believe me this is good!!"  Everything combined complements each other very well! Also, this was the first time using okra and the reason she doesn't use okra is she had heard that the slimyness in the okra thickens your soup. You will see a difference in the broth!


She is now a believer in using okra in other soups from now on!

Spaghetti Pie

Recipe Author: Shannon

This is great if you have a good sized family, or for those with smaller families -- wonderful for lunch leftovers!

The only change to make is instead of using pizza sauce, I'd use marinara sauce with no sugar added.

For the complete recipe and instructions, go HERE

Turkey Rollups

Something really fun to do with turkey cutlets -- stuff 'em!!!

1 orange bell pepper (or color of your choice), cut into strips
4 One-half pound turkey cutlets
1 tsp chili powder
4 scallions (green section only)
Salt to taste

Preheat oven to 400 degrees.

Spread bell pepper strips on baking sheet and spray with nonstick spray. Roast until softened -- about 10 minutes. Then let them cool.

Place cutlets on a cutting board with the long sides facing you. Sprinkle with chili powder and salt to taste.

Turn them over and start assembly!

Lay even amounts of the bell pepper strips and scallions across each cutlet and roll up to form 4 rolls, and secure the rolls with toothpicks.

Spray a stovetop frying pan with nonstick spray and place over a burner with medium to medium-high heat. Add the turkey rolls and cook until just brown on all sides (1-3 minutes).

Transfer to a baking sheet and roast in the oven until the turkey is cooked through, 10-15 minutes.

Serious Goodness Casserole

Recipe Author: Simmie Sinow

 

Number of Servings    8-9

In a large pan on your stovetop: brown the following
2 lbs lean ground beef or ground turkey
1 large onion chopped (I use my Ninja to accomplish this)
2-3 green bell peppers, diced
1 can (13.25 oz) mushrooms (or fresh mushrooms)
Garlic, garlic, and more garlic! I didn’t have any fresh, so I used garlic chips today (optional)
Crushed peppers (hot) to taste!

In a separate pan, sauté the coleslaw mix until it is tender and has cooked down in volume. Generally this will take 5 minutes or less, depending on how high the heat is turned up on your stovetop. Make sure to use some olive oil in your pan to prevent sticking.

Drain the liquid out of the ground turkey mixture.

Add to the ground turkey mixture the following and mix well:
1 can (24 oz) Salsa (recipe calls for 38 oz, but I like a little bit less liquid)
2 tsp chili powder
1/3 cup coconut aminos
1 bag of coleslaw mix (16 oz bag)
5 cups spinach (optional) – reduced down by your food processor, blender, or hand chopping small, to about 2 cups. Add this at the very end of mixing.

Place the mixture in a baking dish (I use a large one) and bake at 350 for 15-20 minutes.

Notes:

I don’t like salsa. Do I have to use it?
I have made this using marinara sauce and it is a nice dish, with the flavor being more on the sweet side due to the marinara, rather than spicy when using the salsa.

Can I use different vegetables in this casserole?
You can add any number of other vegetables to this as well – I’ve made it with green beans; asparagus doesn’t work very well as they got a bit soggy.  In C3, adding zucchini or squash to it is a nice way to bulk it up. Using broccoli slaw instead of coleslaw will give it more “oomph.”  Definitely more filling—not that it needs to be.

Can I freeze the portions I don’t use right away?
This freezes really well.  When reheating, I sauté more coleslaw and use that underneath the casserole and put the casserole meat dish on top.

Today’s casserole was made with less liquid in terms of salsa or tomatoes; the original called for 38 ounces and that was just a little bit too much liquid for my tastes.

Turkey Breakfast Sausage

Thanks to The Yummy Life for this recipe!

Oh nommmm nommmmm, one of my favorite recipes! These are good as mini breakfast sausage patties or you can make them larger for lunch. Also, they are good to crumble up for use in an egg muffin (I make the Jumbos, none of that small stuff!) or any other variety of dishes.

The only modification needed is that canola oil should not be used; use olive oil or another Paleo-approved oil for making these.

To view the full recipe and instructions from The YummyLife recipe go HERE