Teriyaki Roasted Chicken and Napa Cabbage Salad

Chicken:
2 (3½-lb) whole chickens
½ cup Braggs amino acids
½ cup raw honey
¼ cup fresh orange juice
2 tablespoons sesame oil
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon pepper
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Salad:
1 head Napa cabbage, thinly sliced
1 cup chopped green onion
2 tablespoons sesame seeds
¼ cup extra virgin olive oil
2 tablespoons sesame oil
4 tablespoons rice wine vinegar
½ teaspoon garlic salt
½ teaspoon pepper
2.5 oz package sliced almonds

Chicken:
Place chicken in large zip-top plastic freezer
bags. Whisk together coconut aminos, honey,
juice, oil, garlic, salt and pepper; pour half of
mixture over chicken. Seal bags and chill 8
hours. Place a foil-lined roasting pan in oven;
preheat oven and pan to 450 degrees. Remove
chicken from marinade, discarding marinade;
tie up chicken legs with butcher's twine. Place
chickens side by side, breast side up, in heated
roasting pan; roast 50 minutes or until a
thermometer inserted into meaty part of thigh
registers 170 degrees. Brush with reserved
marinade during last 5 minutes.
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Salad:
Combine cabbage, onion and sesame seeds in
a bowl. Whisk to together olive oil, sesame oil,
rice wine vinegar, garlic salt and pepper. Pour
dressing over cabbage mixture; toss to coat.
Cover and chill 1 hour. Stir in almonds.

Italian-Style Chuck Roast and Romaine prosciutto salad

Roast:
3 lb boneless chuck roast, trimmed and cut into 1-inch pieces
1/4 c. almond flour
1 tsp. garlic salt
1 tsp. lemon pepper
2 T coconut oil
14.5 oz can organic chicken broth
6 cloves garlic, minced
1 large onion, chopped
1 green bell pepper, chopped
8 oz package sliced mushrooms
14.5 oz can fire-roasted tomatoes

Combine roast, flour, garlic salt and lemon pepper in a large bowl; toss to coat roast.  Heat olive oil in a large skillet over medium-high heat.  Add roast; cook 8 minutes or until browned on all sides; add 1 cup chicken broth to the skillet, stirring with a wooden spoon to loosed browned bits.  Transfer roast mixture to a 5-7 quart slow cooker.  Add garli, onion, bell peppers, mushrooms, tomatoes and remaining broth.  Cover and cook on low 8 hours

Salad:
2 heads Romaine lettuce
1/4 c olive oil
1 T balsamic vinegar
1 tsp raw honey
3 oz thinly sliced prosciutto
1/4 c. chopped toasted pecans
1/2 c. chopped carrots
1 cucumber, sliced

Wash and chop lettuce, and divide between six plates, sprinkle carrots, cucumber and top with prosciutto.  Drizzle with vinaaigrett (combine oil, vinegar, and honey) and sprinkle with pecans (toast pecans in a dry skillet over medium heat until fragrant).

Apple-Bacon Turkey Burgers and Easy Braised Spinach

4 slices bacon
1 onion, chopped
1/2 medium apple, finely chopped
2 tsp chopped fresh sage
1/2 tsp. garlic salt
1/2 tsp. pepper
1 1/2 lb package lean ground turkey
1 large egg, beaten

Cook bacon in a large skillet over medium-high heat 5 minutes or until crisp; crumble bacon and reserve drippings.  Cook onion, apple, sage, garlic salt and pepper in hot drippings 7 minutes or until apple is soft; remove from heat, and cool.  Preheat grill to medium-high heat.  Combine turkey, egg, onion mixture and bacon in a bowl; shape mixture into 6 (1/2 inch thick) patties.  Place on grill rack rubbed with olive oil.  Grill patties, covered with grill lid, 5 to 6 minutes per side or until done.

Braised Spinach:
4 slices bacon
1/2 onion, chopped
1 clove garlic, minced
2 tsp apple cider vinegar
10 oz package baby spinach
1/4 tsp salt
1/4 tsp lemon pepper

Cook bacon in a large skillet over medium-high heat 5 minutes or until crisp; crumble bacon and reserve drippings in skillet.  Cook onion and garlic in hot drippings 8 minutes or until onion is tender, stirring frequently.  Add vinegar, spinach, salt and lemon pepper; cook 3 to 4 minutes or until spinach wilts.

Hot Spinach Artichoke Dip

2 jar (6 1/2 oz each) marinated artichoke hearts, drained and coarsely chopped
1 package (10 oz) frozen chopped spinach, thawed and well drained
1/2 c. sour cream (I used plain greek yogurt last time, and turned out well)
1/2  c. mayonnaise
1 garlic clove, pressed
3 ounces fresh Parmesan cheese, grated (about 3/4 cup)

Preheat oven to 375 degrees.  Drain and coarsely chop artichoke hearts (I use a food chopper).  Combine all ingredients in bowl.  Spoon into pie plate.  Bake 20-25 minutes or until heated through.  I love this on fresh artisan bread, with chips, and fresh veggies.  I will also use the leftovers as a sandwich spread.

Squash Croquettes

Squash Croquettes

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Difficulty Rating: Easy

Ingredients
2 cups yellow squash, finely chopped
1 cup onion, finely chopped
1 egg, beaten
1 teaspoon salt
1 teaspoon pepper
1/4 c. parmesean cheese
½ cup plus 1 tablespoon all-purpose flour or GF flour
olive oil

Instructions
1. In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour.
2. In a skillet, heat ½-inch oil over medium-high heat.
3. Drop batter by tablespoonfuls into oil.
4. Cook about 3 minutes per side or until golden brown, turning once.
5. Drain croquettes on paper towels.

Nutrition Facts per Serving: Calories – 100, Total Fat – 5.5g, Sodium – 15mg, Total Carbohydrates – 11.1g, Protein – 2.7g

Crispy Roasted Chickpeas (Garbanzo Beans)

Servings: 2 (as snack) Prep Time: 5 Cook Time: 30

I highly recommend doubling a batch of Roasted Chickpeas, the bowl will be empty in 10 minutes! This is a one of the simplest snack recipes - four ingredients and it starts with a can of chickpeas pulled from your pantry. You can use any spice blend - I'm going to try garlic powder, or garlic salt (and omit extra salt)

ingredients:

One 15-ounce can garbanzo beans1 1/2 tablespoons olive oilSaltSpice blend of your choice

directions:

1. Preheat oven to 400F.

2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towel on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.

3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.

4. Season with salt and spice blend.

Squash & Potato Gratin

Squash & Potato Gratin

Ingredients

• 2 medium yellow summer squash
• 1 pound of red or russet potatoes
• 3 tablespoons olive oil
• 8 ounces Monterrey Jack
• Salt and freshly ground black pepper
• 1/4 cup milk
• 1/3 cup freshly grated Parmesan cheese
• 1 teaspoon dried basil
• (to make it dairy free, use coconut milk and goat cheese)

Instructions

1. Preheat oven to 400°F. Grease a 1 1/2 to 2-quart casserole dish.
2. I used a mandoline to slice the squash and potatoes very, very thin. If you don't have a mandolin, slice them thinly with a knife. Toss the veggies in a bowl with the olive oil.
3. Place 1/3 of the squash and potato slices into the bottom of the pan. I layered them by alternating squash and potato but you could just spread them evenly.
4. Season with some salt and pepper and half of the cheese.
5. Repeat the layering with a 1/3 of the veggies, seasoning with S&P and sprinkling with cheese.
6. Finish the gratin by layering the final veggies on top and seasoning with S&P.
7. Pour the milk over the dish then top with parmesan cheese.
8. Bake for 30 minutes covered then uncover and finish baking for 15 minutes.

Raw Alfredo Sauce

1 1/2 c. pine nuts
1 c. macadamia nuts, soaked several hours, drained
1+ cup water (chicken or vegetable broth work too)
3 cloves garlic
2 T lemon juice
1/2 tsp black pepper
1/8 tsp. cayenne
2 tsp. pink Himalayan salt
Puree in BlendTec until smooth (adding water to achieve desired consistency)

Easy Pesto Sauce

10 oz. bag spinach, steamed just until wilted
handful of basil leaves
1/2 c. pine nuts
2 T olive oil
1 tomato
2 cloves garlic
optional: 1/4 c. parmesan
1/2 tsp sea salt
freshly ground pepper to taste

Puree all in BlendTec.  I use this on pasta, and as a spread for sandwiches

Spaghetti Squash

Cut Spaghetti squash in half, place halves facing up in a 9x13 of water and bake for 1 hour.  Scrape squash out with tines of a fork and serve like spaghetti, with marinara or pesto sauce. 

Oven Roasted Tomato Sauce

2 lbs tomatoes, quartered
1 medium onion, roughly chopped
8 cloves garlic
3 Tbsp olive oil
2 Tbsp fresh oregano or basil
1 tsp kosher salt

Preheat oven to 375 degrees and toss all ingredients in 9 x 13 glass baking dish.  Roast for 1 hour.  Remove pan from oven, cool slightly and transfer all ingredients to blender, and blend until smooth.  Serve or store in refrigerator or freezer, or can.  I've done all three, I love this sauce, I use it as spaghetti sauce, pizza sauce, dipping sauce for quesadillas, everything!

Panda Express Lo Mein

1 T oil
1/4 c. white onion, sliced thin
1/4 c. napa cabbage, slice thin
1/4 c. celery, choppen
1/8 c. bean sprouts
2 tsp. freshly grated ginger
1/2 tsp. dried crushed red pepper flakes
4 cloves garlic, pressed or minced
2 T oil
1/4 c. Braggs amino acids
2 T water
1 T dark sesame oil
1 package Mie Noodles (chinese style) boiled according to package directions

Place 1 T oil in wok and heat to 375 degrees.  Stir fry onion, cabbage, celery, sprouts, ginger, pepper, and garlic (1-2 minutes).  Stir in Braggs and water.  Add cooked, drained pasta and stir fry for 1-2 miutes.  Remove from heat and toss with sesame oil  Serve immediately.

Baked Nachos

Layer on pan for taoster oven

Chips
refried beans
guacamole
cheese (on very top)
olives
corn
blake beans

Bake at 350 degrees until hot, add dollups of sour cream after baked.

Yummy Cheese Potatoes

1.  Grate 5-7 large cooked potatoes (or use frozen hashbrowns) into a 9 x 13 baking dish
2.  Pour 3 T of melted butter over them
3.  In large bowl, mix 1 can cream of chicken soup, 1 cup milk, 1 cup sour cream, 3/4 cup grated cheese, and a sprinkle of onion powder
4.  Heat in microwave or on stove until it becomes a creamy cheese sauce.
5.  Pour sauce over potatoes and stir
6.  In small bowl, mix 3/4 cup crushed cornflakes, 3 T melted butter, and 3 T parmesan cheese
7.  Sprinkle over potatoes
8.  Bake at 350 for 30 minutes

Jello (SF)

4 envelopes unflavored gelatin
1 12 oz can frozen 100% fruit juice with three cans filtered water mixed in
Ice cubes
2 T agave or maple syrup , or 1 tsp stevia

Put one cup cold juice in a bowl with sweetener, and sprinkle gelatin over it.; let stand one minute.  Add three cups hot juice heated to boiling and stir until gelatin completely dissolves, about five minutes.  Pour into pan or cups and chill.  Stir in fruit after 20 minutes in friege, if desired.  Optionally top with whipped cream.  This makes  "jiggler" type jello, so if you like it softer, add more juice.

Zucchini Casserole

2 lbs of zucchini-shred but do not peel
1 c. shreeded colby jack cheese
1 c. sour cream
1 can cream of chicken soup
1 onion chopped
1/2 c. butter
1 box of chicken flavor stove top stuffing
Directions:  Sautee onion and zucchini until tender.  Add cheese, sour cream, and soup.  In another bowl melt butter and then add it to the stuffing until coated.  In a greased 9 x 13 dish-layer 1/2 zucchini mixture, 1/2 stuffing, rest of zucchini, and then finish the top with stuffing mixture.  Bake on 350 for 30-35 minutes.

Roasted Sweet Potatoes and Pears

2 lb Sweet Potatoes, peeled cut 1-inch
1/4 c. vinegar
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. cloves
2 pears, cut into 1-inch chunks
Mix all except pears, and spread onto baking sheet.  Bake at 400 degrees for 30 minutes, add pears, lightly toss, and bake 25 additional minutes.

Light and Fluffy Gluten Free Biscuits

1 1/2 c. brown rice flour
2 c. corn starch/Potato starch/Arrowroot starch/flour (last time I used 1/4 c potato, 3/4 c. arrowroot, and 1 c. corn)
1/2 c. sorghum flour
2 tsp. baking powder
2 tsp. salt
1 1/2 tsp. baking soda
2 tsp. xantham gum
1 stick of Diary free butter (Earth butter)(last time I used coconut oil, it worked awesome)
1 1/4 c. Almond/Coconut milk (last time I used 3/4 c. coconut milk kefir, and 1/2 c almond)
1 1/4 c. water
1 T cider vinegar
1 egg, beaten

1. Preheat your oven to 350 degrees
2.  In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xantham gum.
3.  Grate the butter into the flour using the small holed side of a box grater.  Mix he butter into the flour so that there are no large balls of grated butter.
4.  Add the milk, water, vinegar, and beaten egg to the flour and stir until the dry and liquid ingredients are combined.
5.  Using a large spoon, drop the dough onto a greased pan to make 16 biscuits.  Cook at 350  degrees for 15 minutes or until golden brown.

Strawberry poppy seed salad

Romaine lettuce and spinach
Fresh sliced strawberries
blueberries
candied nuts

dressing:
1/4 c. walnut oil
2 Tblsp  strawberry puree
2 Tblsp fresh squeezed orange juice
1 Tblsp balsamic vinegar
1 1/2 Tblsp raw honey
1 1/2 tsp. poppy seeds
whisk until smooth

pour dressing over salad and toss.  serve immediately