Whole30 Chili

1 pound ground beef, turkey or chicken

3 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon mustard powder

1/2 teaspoon salt

1 bell pepper, finely chopped

1 can diced tomatoes

1 can tomatao sauce

2 beef broth cubes

Cook ground beef with bell pepper. Remove grease.

Add garlic for a few minutes.

Add rest of ingredients, bring to a boil. Then simmer for an hour.

SWEET POTATO POPPERS

Ingredients

1 lb raw ground chicken or turkey

2 cups raw (not cooked) sweet potato, finely grated

2 tbsp coconut or all purpose flour

2-3 sprigs green onion, chopped fine

1 tbsp garlic powder

1 tbsp onion powder

1 tsp sea salt

Optional : 1 tsp paprika or chili powder

Instructions

Preheat the oven to 400 F and line baking sheet with parchment paper

Take the raw sweet potato and squeeze it with a paper towel or cheese cloth to remove any excess liquid

Then, combine all of the ingredients in a large mixing bowl and thoroughly combine

Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you'll have about 20-22 poppers) and place them on the cooking sheet

Place in the oven for 25-28 minutes, flipping half way through

Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further

Remove from the oven when thoroughly cooked through

Allow to cool and serve with your favorite sauce! These are made for dipping so pair them with guacamole, ketchup, mustard, etc!

SWEET POTATO AND CHICKPEA CURRY

INGREDIENTS:
1 clove garlic
1 can chickpeas
1 large sweet potato
1 can coconut milk
2 Tbsp red Thai curry paste
Salt (if necessary)
Pepper (if necessary)

INSTRUCTIONS
Heat a large sauce pan over medium heat.
Add garlic.
Peel sweet potato and cut into about cubes.
Once hot, add a splash of oil to the pan and then add garlic.
Add curry paste and mix well.
Add coconut milk, sweet potato and chickpeas and stir well. Make sure all sweet potato cubes are well submerged in liquid so they cook fast.
Bring to the boil and once boiling reduce heat to constant simmer (medium low).
Let simmer uncovered until sweet potato is cooked through and sauce has thickened (20-30 minutes), stirring mid through and making sure again all sweet potato pieces are submerged in liquid at all times.
Salt and pepper to taste if necessary, then serve over steamed white rice, add sriracha for spice.

CRISPY SALMON

INGREDIENTS:
4 salmon filets (about 1 pound total)
1/3 cup plain breadcrumbs
1/3 cup grated parmesan cheese
1 tablesoon garlic
2 tablespoons melted butter
Salt and pepper
Lemon wedges , to serve

INSTRUCTIONS:
Position a rack in the middle of the oven. Preheat oven to 400°F. Line a baking tray / sheet with a large piece of foil. Place the salmon fillet, skin side down, on the baking sheet; set aside.

Mix together the breadcrumbs, parmesan cheese and garlic in a small bowl. Pour in the melted butter; season with 1/4 teaspoon salt and 1/3 teaspoon pepper (or to taste). Using your hands (it's easier than using a wooden spoon), mix the ingredients together until the breadcrumbs absorb the butter (about 40 seconds).

Pour the mixture over the salmon, pressing it into the top until the fillet is completely covered.

Bake uncovered for 12-15 minutes (depending on the thickness of your fillet), until the crust is golden and the salmon is cooked and flakes easily with fork.

Serve with lemon wedges and a squeeze of lemon (optional). Team with a salad, steamed vegetables, rice or mashed potatoes.

WALNUT OATMEAL DATE BALLS

6 Medjool dates, pitted
1/3 cup old fashioned oats
1/2 cup raw walnuts

Blend in a food processor. Roll into small balls. Freeze

CHOCOLATE KEY LIME PIE ON A STICK

INGREDIENTS
Pie Crust:
1 cup Graham crackers, finely crushed
2 tablespoons sugar
A pinch of salt
2 tablespoons melted butter

Filling:
3 egg yolks
14 ounces condensed milk
8 Limes or ½ cup lime juice
A pinch of salt

2 cups melted chocolate

PREPARATION

Preheat the oven to 350˚F/180˚C.

Combine the pie crust ingredients in a medium bowl and mix well.

In a paper cup-lined muffin tin, add 1 tablespoon of pie crust and press firmly with your fingers. Set aside.

In a medium bowl, whisk egg yolks, condensed milk and a pinch of salt. Add in the lime juice and combine well.

Scoop the filling onto the crust in the tin, about ¼ cup each. Bake in the preheated oven for 15 minutes. Cool to room temperature. Freeze for 2 hours.

Take out the paper liners and gently insert a wooden popsicle sticks in each pies. Freeze for 30 minutes.

Dip frozen lime pie pop into melted chocolate. Put them on parchment paper-lined baking sheet and freeze for 15 minutes, or until the chocolate is set.

STICKY PORK

Ingredients
1 1/2 pounds boneless center cut pork loin cut into 1/4-inch thick slabs, then 1/4-inch thick strips, about 3 inches long
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1 tablespoon EVOO
5 cloves garlic peeled and minced or pressed through a garlic press
2- inch knob of fresh ginger grated or ginger spice
1/2 cup honey
2 tablespoons to 1/4 cup sriracha
1 tablespoon rice wine vinegar or white wine vinegar

Instructions

In a liquid measuring cup or a small mixing bowl, whisk together the honey, sriracha, and rice wine vinegar. Set aside.
Pour the oil into a skillet over medium high heat and swirl to coat. Let it heat until it is shimmering. While the oil heats, sprinkle the pork strips with kosher salt and black pepper then toss with your hands to distribute it evenly. Carefully add the pork to the pan, working in batches to avoid overcrowding the pan. Let the first side brown, flip the pieces with tongs or a spatula, and brown the second side. Transfer the pork to a plate. Return the pan to the heat and add in the garlic and ginger. Stir until fragrant, about 30 seconds. Pour in the sauce mixture and bring to a boil, stirring frequently. When the sauce is very bubbly and somewhat thickened, toss the pork back in and toss constantly to coat everything and reduce the sauce to a thick, sticky glaze on the pork. This can be served immediately over rice, noodles, or as finger food, or can be allowed to cool and be eaten cold.

CHICKEN ENCHILADAS

2 cloves garlic
1 10-oz. can diced tomatoes with green chiles (Rotel)
4 oz. cream cheese (Half a block)
2 cups shredded chicken (Boiled chicken works well)
1 15-oz. can black beans
1 can corn
½ tsp cumin
8 soft taco sized (8 inch) tortillas
1 batch homemade red enchilada sauce (about 2 cups)

Mince the garlic and sauté it in a large skillet over medium heat for one to two minutes, or until slightly softened. Add the can of diced tomatoes with green chiles and let simmer for about 5 minutes, or until the tomato liquid has reduced by about half and become slightly thick.
Cut the cream cheese into chunks and stir it into the tomato mixture. The sauce will become smooth and creamy as the cheese melts in.
Rinse and drain the can of black beans, then add them to the skillet along with the corn kernels, shredded chicken, and cumin. Stir to combine. Taste the filling and add salt if needed.
Preheat the oven to 350 degrees. Scoop about ⅓ to ½ cup of the creamy chicken mixture into each tortilla and roll it up like a cigar. Place the filled and rolled tortillas into a 9x13 inch casserole dish, seam side down.
While the oven is preheating, make a batch of homemade red enchilada sauce (or use canned), then pour it over the enchiladas in the casserole dish (you may or may not use all the sauce, it's up to you). Bake the dish in the preheated oven for 40 minutes or until the sauce is bubbly and the edges of the tortillas are slightly brown and crispy.

EASY ENCHILADA SAUCE
2 Tbsp vegetable oil
2 Tbsp all-purpose flour
2 Tbsp chili powder
2 cups water
3 oz. tomato paste
½ tsp cumin
½ tsp garlic powder
¼ tsp cayenne pepper
¾ tsp salt (or to taste)

Add the vegetable oil, flour, and chili powder to a medium pot. Turn the heat on to medium and whisk the ingredients together. Continue to whisk as the mixture begins to bubble. Whisk and cook the mixture for one minute once it begins bubbling.
After one minute, whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmer it will begin to thicken slightly.
Starting with a ½ teaspoon, add salt to taste. I used about ¾ teaspoon total. The sauce is now ready to use!

EASY CINNAMON ROLLS

Ingredients
2 and ¾ cups all-purpose flour
3 Tablespoons granulated sugar
1 teaspoon salt
1 package instant yeast (1 packet = 2 and ¼ teaspoons)
½ cup water
¼ cup milk (or almond milk)
2 Tablespoons unsalted butter
1 large egg

Filling:
¼ cup (1/2 stick) unsalted butter, softened to room temperature
2 Tablespoons ground cinnamon
¼ cup brown sugar

Glaze:
1 cup powdered sugar
1 teaspoon vanilla extract
2-3 Tablespoons milk or coffee
Instructions

To Make dough: In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.

Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.

To Make Filling: After the dough has rested for 5 minutes, roll it out in a 15x9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9x13 pan) and lightly cover with aluminum foil or plastic wrap.

TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.

To make glaze: Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.

BEST EVER COOKIE BARS - NOT BROWNIES!

Ingredients

1 cup butter or margarine, at room temperature
1 cup brown sugar
3/4 cup white sugar
2 tsp. vanilla
2 eggs
3 cups flour
3/4 tsp. salt
3/4 tsp. baking soda
1 cup chocolate OR white chocolate chips (or more if desired)

Instructions

Cream butter, sugars, and vanilla together. Add in eggs.
Stir in flour, salt and baking soda until combined.
Gently fold in chocolate chips and nuts if desired.
Spread on greased 9x13 pan. Bake at 350 for 30 minutes, or until lightly golden brown on top.

JALAPENO POPPER DIP

Ingredients
2 8 oz blocks cream cheese softened
1 cup Kraft mayonnaise
1 cup Kraft Mexican Cheese Blend shredded
1 cup Kraft Parmesan Cheese divided use
1 4 oz can chopped green chiles
1 4 oz can chopped jalapeños or 1/2 cup chopped fresh jalapeños
1 cup Panko bread crumbs
1/4 cup butter (1/2 stick) melted
salt, pepper, dried parsley (to taste)

Instructions
Preheat oven to 375F degrees.
Spray a 2-quart casserole dish with nonstick cooking spray.
Using an electric mixer (or a food processor), mix together the cream cheese, mayonnaise, Mexican blend cheese, ½ cup Parmesan cheese, green chiles and jalapeños. Add a pinch of salt and pepper.
Spread the dip filling into your casserole dish.
In a bowl, mix together Panko bread crumbs, 1/2 cup Parmesan cheese and melted butter (and a bit of dried parsley, optional).
Sprinkle crumb mixture evenly over dip filling.
Bake for about 20 minutes (on the middle rack). Do not overcook.
Topping should be golden brown and the dip should be gently bubbling around the edges.

TUMERIC QUINOA

Ingredients:
3    cups cooked quinoa (from 1 cup uncooked)
1    teaspoon olive oil
Juice and zest of 1/2 a lemon (about 1 tablespoon juice, 1 teaspoon zest)
1 1/2    teaspoons turmeric powder
1/2 teaspoon salt
optional add-ins: chopped green onions, thai basil, ground black pepper, cashews, etc.

Instructions:
Cook quinoa according to package.
Allow the quinoa to cool until it’s warm to the touch, then stir in the remaining ingredients. Taste and adjust salt as needed.
If using, stir in add-ins and serve with your favorite dish!*

Spinach & Bean Quesadillas

19 oz can of beans (kidney, black... beans are all fine), drained and rinsed

3 oz spinach, chopped (roughly 3 cups chopped fresh spinach or 1 1/2cups frozen spinach)

1 teaspoon ground cumin

1/4 teaspoon salt

3/4 cup feta cheese, crumbled

1 1/4 cups shredded cheese

5 large (12 inch) tortillas

DIRECTIONS:

If spinach is frozen, thaw and press out extra moisture.

In a large bowl, mash the beans with a fork or potato masher.

Stir in the spinach, cumin and salt. Stir/mash until the spinach is slightly wilted and fold in the feta cheese.

Heat a large pan over medium heat. Spray with oil, then assemble quesadillas in the pan (cooking 2 at a time).

Spoon out 1/2 cup of white bean/spinach filling, then sprinkle with 1/4 cup cheese. Fold the tortilla over, then press down firmly.

Cook for 3 or so minutes per side, until golden and crispy.

Cool completely on a wire rack, then cut in half and wrap in plastic wrap.

STORAGE INSTRUCTIONS:

store in the fridge for 3 days or the freezer for longer (up to 3 months)

TO RE-HEAT:

thaw in the fridge overnight (if frozen)

heat in the microwave on a paper towel for 30 seconds, (OPTIONAL): crisp up in a pan or on a George Foreman grill.

Serve with yogurt or tzatziki

Butternut Squash Fajitas

4 cups butternut squash in ½ inch cubes
1 19 oz can chickpeas, drained and rinsed
1 red onion sliced into ½ inch strips
2 bell peppers, sliced
1 tablespoon sugar
½ teaspoon salt
1 tablespoon chili powder
1.5 teaspoon cumin
1.5 teaspoon paprika
½ teaspoon garlic powder
2 tablespoons olive oil
juice from 1 lime

Heat oven to 425°F. Spread all fajita ingredients out evenly on a large baking pan.
Bake for 45 minutes, flipping everything halfway through.


Makes 4 servings

400 calories (serving)
100 calories for 1 wheat tortilla

Can be frozen. Be sure to thaw before baking.

CRANBERRY CHICKEN SALAD

Ingredients

2 cooked chicken breast halves, chopped
     (How to boil: When water starts boiling, cover, turn to low for 20 minutes)
½ cup dried cranberries
⅓ cup chopped pecans
⅓ cup celery, sliced thin
⅓ cup light mayonnaise
⅓ cup sour cream
1 tablespoon lemon juice
½ teaspoon curry powder
salt and pepper, to taste

Instructions

In a mixing bowl, combine the chicken, dried cranberries, pecans and celery. In another small bowl, whisk together the mayonnaise, sour cream, lemon juice and curry powder. Add salt and pepper to taste. Pour over the chicken mixture and stir to combine.
Serve the chicken salad on apple slices or with pita chips.

SOUTHWEST SWEET POTATO & LENTILS

Chili Lime Vinaigrette

2 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons lime juice
1/4 teaspoon salt
1/2 teaspoon chili powder
1 clove garlic, minced
2 teaspoons honey

Salad

6 cups sweet potato cubes
1 tablespoon olive oil
1/2 teaspoon chili powder
One 19 oz (540mL) can of brown lentils, drained (OR COOK LENTILS)
One 11.5 oz (340mL) can of corn kernels, drained
1 bell pepper, sliced thinly

DIRECTIONS:

Shake together all vinaigrette ingredients and set aside.
Heat the oven to 425°F. Toss the sweet potato cubes in the olive oil and chili powder and roast in the oven for 10 minutes, turn, the bake for another 15 minutes or until cooked through.

Assemble the mason jars in the following order:
1 tablespoon of vinaigrette
1/2 cup lentils
1/2 cup corn kernels
1 cup sweet potato cubes
Bell pepper slices

ORANGE CHICKEN

Orange Chicken Sauce Ingredients:

o   1 Cup BBQ Sauce (Sweet Baby Ray’s)

o   1 Cup Sweet Orange Marmalade (Smucker’s)

o   2 TBSP Soy Sauce

Crispy Chicken Ingredients:

o   3-4 Chicken Breasts (We used 3)

o   1 Cup Flour/1 Cup Cornstarch (You can use both or either/or)

o   2 Eggs

o   Oil (We used vegetable oil)

Cooking Directions:

1.   In a sauce pan, add the BBQ sauce, marmalade, and soy sauce. Turn the heat on low and let it simmer for 20 minutes, stirring a few times.

2.   Meanwhile, cut up your chicken breasts into cubes. In one bowl beat 2 eggs, while the other bowl should mix the dry ingredients.

3.   Dip pieces of chicken in the egg and then cover in flour/cornstarch. Set on an extra plate.

4.   Add a thin layer of oil to a frying pan and turn your stove on medium/high heat. Once it sizzles, add the chicken to the pan. Let it cook for 3-5 minutes each side until it’s brown and cooked on the inside.

5.   Set the oily pieces on a paper towel and let drain.

6.   Add the chicken to the sauce and toss!

7.   Eat it on top of white rice and enjoy. I think veggies would be good with it such as green peppers or broccoli.