Phenomenal Stuffed Eggplant- *low carb* Saturday Weekly Recipe post

Phenomenal Stuffed Eggplant

egg

Serves 4

Always use: Organic, Range fed, WHOLE foods, CLEAN, and all natural ingredients.

Vegetarians- Substitute chopped zucchini’s and quinoa

Paleo- disregard cheese

The Stuff you need;

  • 2 medium eggplants
  • 1 pound Italian sausage, ground
  • 1 diced red onion
  • 6 cloves garlic, minced
  • 1 green bell pepper, diced
  • 4 handfuls fresh spinach leaves (or 1 pkg chopped frozen, thawed and drained)
  • 1 cup sliced mushrooms
  • 1/4 cup red wine
  • 1+1/2 cup tomato sauce
  • 1⁄2 cup black olives, chopped
  • 2 TBS Italian seasoning
  • Salt, Pepper, spices to taste
  • 2 cups mozzarella cheese
  • Parmesan/Reggiano/Romano Italian cheese blend to taste

What to do with the Stuff:

  • Preheat the oven to 350° F
  • Cut the ends off of the eggplants and then slice in half lengthwise
  • Scoop the eggplant meat from the eggplant halves, leaving empty shells, with a  bit of a border
  • Dice and reserve the eggplant guts- salt lightly set aside
  • Place empty eggplant shells in a 13×9 baking dish
  • Saute Italian sausage, onion, and garlic in a large skillet over medium-high heat until browned, add spinach, and wine-cook 5 min
  • Add the reserved eggplant innards, bell pepper and mushrooms to skillet, simmer an additional 10-15 min until all soft and mixed
  • Drain all excess liquid
  • Stir in tomato sauce, olives, and Italian seasonings, and simmer 5 minutes- season to taste
  • Sprinkle some mozzarella cheese evenly over the inside of the eggplant shells
  • Spoon in ample amount of cooked sausage mixture
  • Top the stuffed eggplants with mozzarella & parmesan cheeses
  • Bake 35 – 40 minutes
  • Let cool 5 minutes before serving.

Did she say “Crack slaw” ? ;-) … Saturday weekly recipe post

Crack slaw 😉

images

The Stuff you need:

  • 1/2 head red cabbage shredded
  • 1/2 head white cabbage, shredded
  • 1 large carrot, peeled, and shredded
  • 1 medium red onion, sliced thinly
  • 4 green onions, chopped finely
  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 1 TBS fresh ginger, chopped
  • 4  garlic cloves, chopped
  • 2 TBS sesame oil
  • 2 TBS raw sugar 
  • Cashews (optional)
  • Sunflower seeds (optional)
  • salt, pepper, crushed red pepper, and lemon pepper- to taste

What to do with the Stuff:

Mix all together, in a bowl, chill 4-6 hours mmmmm!

Creamy Parmesan Baked Salmon – Wednesday weekly recipe post

Creamy Parmesan Baked Salmon

salmon

Serves 4

The Stuff you need:

    • 4, 6-ounce salmon fillets (skinless)
    • 3 TBS plain Greek yogurt
    • 3 TBS mayonnaise
    • 5 TBS grated Parmesan cheese
    • 4 tablespoons finely chopped green onions
    • 1 teaspoon Worcestershire sauce
    • Lemon pepper to taste

What to do with the Stuff:

  • Preheat oven to 450 degrees.
  • In a small bowl, stir together the yogurt, mayonnaise, Parmesan, green onions, Worcestershire sauce, and lemon pepper
  • Place Salmon fillets on a lightly greased baking sheet
  • Spread mixture evenly over top of the salmon fillets
  • Bake for approximately 10-12 minutes or until the salmon is just cooked through
  • Use top rack directly under broiler to brown the Parmesan mixture
  • Mayonnaise is what will allow for the browning
  • If the fillets are thin, check 2-3 minutes early
  • If your fillets are thicker, they may require an extra 1-3 min

ENJOY !

Easy Veggie Chicken Stir fry – Saturday weekly recipe post

Easy Chicken Stir Fry

chicken_stir_fry_recipe_healthy

Serves 2-4

The Stuff you need;

  • 3 chicken breast halves, cut into strips
  • 1 tsp sesame oil
  • 1 tsp veggie oil
  • 1/2 red pepper sliced
  • 1/2 yellow pepper, sliced
  • 1 c broccoli blanched
  • 1 med onion sliced
  • 4 cloves garlic minced
  • 1 tsp ground ginger
  • 1/2 tsp black pepper
  • 1 Tablespoon cornstarch
  • 1⁄2 cup water
  • 1 tablespoon soy sauce

What to do with the stuff

  • Heat oils in a frying pan
  • Add chicken strips and stir fry over medium-high heat, turning constantly until done.
  • Add onions, garlic, broccoli and peppers
  • Sauté 3-4 minutes until veggies are crisp-tender
  • Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth
  • Stir sauce into chicken/veggie mixture
  • Cook until sauce has thickened and chicken is coated, about 1 minute

You may serve over steamed brown rice 😉 – ( or not)

Fresh Zucchini Herb Fritters

Fresh Zucchini Herb Fritters
Can be easily modified for gluten free, and Paleo.
Always try to use organic, and clean/non processed, whole foods 😉
Makes 8 fritters
zuc
The Stuff you need:
  • 2 large zucchini’s- cut ends off
  • 1 tsp – plus ¼ tsp salt
  • ¼ cup diced green onions
  • 1/8 cup chopped fresh dill
  • 1/8 cup chopped fresh parsley
  • juice of 1/2 lemon
  • 2 large eggs, lightly beaten with a fork
  • ½ cup all-purpose flour (optional if paleo)
  • 1/2 cup panko /or seasoned bread crumbs (optional if paleo)
  • 1/4 c grated parmesan cheese (optional if paleo)
  • ½ tsp baking powder (optional if paleo)
  • ¼ tsp ground black pepper
  • Olive oil for pan
What to do with the Stuff:
  • Grate zucchini on large grating holes or use food processor with the grating blade attachment
  • Place in a large bowl, stir in 1 tsp salt
  • Set aside for 20 minutes
  • After 20 minutes, squeeze dry zucchini over sink, to remove extra water
  • You may also use a cheesecloth for this to expedite process
  • The amount of water you squeeze out will seem like a lot
  • Add another ¼ tsp salt, or to taste
  • Add chopped green onion, dill, parsley, lemon juice, beaten eggs, salt, & black pepper,  mix well
  • In a small bowl combine flour, panko, parmesan, and baking powder
  • Add to the zucchini mixture, mix well
  • In a large heavy bottomed non-stick skillet  heat 2 tbsp of olive oil over med-high heat
  • Using a tablespoon, add zucchini mixture to skillet, and gently flatten the tops with a fork
  • Cook 3-5 min per side on medium-high heat, adding oil as needed, until golden brown
  • Place on a paper towels to absorb excess olive oil

May serve with homeade Tzatziki sauce, or sour cream (optional if paleo)

Easy Mashed Potato Puffs – Saturday Weekly Recipe Post

Easy Mashed Potato Puffs

Quick, Easy, and delicious!

mpp

The Stuff you need;

  • 3 cups of mashed potatoes
  • 2 eggs, separated
  • 1/3 cup sour cream
  • 1 heaping cup shredded sharp cheddar cheese
  • 4 TBS grated Parmesan
  • 2 TBS chopped scallions
  • 2 TBS chopped parsley
  • Salt and black pepper, to taste

What to do with the Stuff:

  • Preheat oven to 375 degrees F
  • Lightly grease nonstick muffin pan ( or Ramekins)
  • In a medium mixing bowl, whisk the egg yolks, then add in the sour cream
  • Stir in both cheeses and the scallions, parsley salt & pepper
  • Add mashed potatoes, and mix well
  • Fold in pre- stiffened egg whites, mix well
  • Spoon into the muffin pans (or ramekins) filling the cups to slightly below the top
  • Bake 30- 35 minutes until they pull away from the sides of the cup and are golden brown
  • Remove from oven and let them cool 5 minutes in pan

Serve with toppings of choice

Spicy Tom Yum Soup – Saturday weekly recipe post

Spicy Tom Yum Soup

tomyum

The stuff you need:

  • 2 pounds tiger prawns with heads and shells
  • 5 cups veggie stock
  • 2 tablespoons vegetable oil
  • 1 TBS fish oil
  • 3 TBS minced garlic
  • 2 stalks fresh lemon grass, tough outer leaves removed and and white part slightly crushed
  • 5 kaffir lime leaves (found in Asian market)
  • 5 shallots, thinly sliced
  • 5 slices galangal (in ginger root family-found in Asian market)
  • 1 cup thinly sliced bok choy
  • 1/2 cup thinly sliced carrot
  • 10 chile padi (bird’s eye chiles), thinly sliced (found in Asian market)
  • 1 tablespoon Asian red chili paste (found in Asian market)
  • 1 skinless, boneless chicken breast – cut into cubes
  • 1/4 cup lime juice
  • 2 large squid, cleaned and sliced into rings
  • 1/2 (15 ounce) can baby corn, drained
  • 1/2 (6 ounce) can whole straw mushrooms, drained
  • 3 fresh tomatoes, quartered
  • 1/2 cup coconut milk
  • salt to taste

What to do with the Stuff:

  • Wash the prawns, remove the heads, shells, and black veins, retain the heads
  • Set the cleaned prawns aside
  • Place the prawn heads in a large saucepan or soup pot with the veggie stock
  • Bring to a boil over high heat to reduce the stock and concentrate the flavor
  • Strain out the prawn heads and discard
  • Heat the vegetable oil in a large skillet over medium heat; cook and stir the garlic, lemon grass, lime leaves, shallots,  galangal, and red chilies until the shallots are translucent and the seasonings are fragrant (3-5 minutes)
  • Stir in the chili paste,and fish oil, cook and stir for 2-3 minutes
  • Add the chicken breast and lime juice
  • Stir well to evenly mix in the chili paste, and let the mixture simmer for 3-5 minutes
  • Pour the seasoned chicken-lime juice mixture into the prawn stock, bring to a boil over medium-low heat
  • When the soup begins to boil, stir in the squid rings, bokchoy, carrots, baby corn, straw mushrooms, cleaned prawns, and tomatoes
  • Turn the heat to low, stir in the coconut milk, and let the soup simmer until the prawns are pink and opaque, about 5 minutes
  • Add salt to taste, and serve

Slow Cooker Chicken and Dumplings – Saturday Weekly Recipe Post

Slow Cooker Chicken and Dumplings

chicdump

The Stuff you need

  • 4 skinless, boneless chicken breast halves cut into bite sized pieces
  • 3 TBS butter
  • 2 cans condensed cream of chicken (or mushroom) soup
  • 1 onion, finely diced
  • 4-6 garlic cloves diced
  • 2 stalks celery, diced
  • 1 large carrot, diced
  • Fresh ground pepper to taste
  • Fresh chopped parsley
  • 1 can peas, drained (may use frozen peas)
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

What to do with the stuff:

  • Place the chicken, butter, soup, garlic, onion & spices in a slow cooker
  • Fill with enough veggie or chicken stock (or water) to cover
  • Cover, and cook for 5 to 6 hours on High
  • 30 minutes before serving, place the torn biscuit dough, and canned (or frozen) peas in the slow cooker
  • Cook until the dough is no longer raw in the center approx 30 min

Homemade Split Pea Soup – thick, SIMPLE, EASY delicious! (Saturday weekly recipe post)

Homemade Split Pea Soup SIMPLE, EASY delicious

splitpea

The stuff you need:

1 Ham Bone with meat
3 large carrots chopped
5 celery stalks chopped
2 medium onions diced
8 garlic cloves diced
1 large potato peeled & cut into cubes
2 – 14 oz bags Split Peas
1 TBS Black Pepper
1 TBS Thyme
1 TBS Sage
½TBS Ground Cloves
Salt to Taste
What to do with the stuff:

Put the bone into a large, heavy bottomed soup pot and cover with veggie or chicken stock ( or water)
Bring to a boil,
Saute’ all diced veggies, in olive oil
Add veggies to large pot, reduce to a hard simmer
Pour the dry peas into a container and pick them over looking for bad peas and stones
*****On the package of peas – there will be directions to soak/soften the peas, don’t do it******
The starch in the peas will be lost, and your soup will never thicken !! ANCIENT SECRET HERE !!!
Pour the dry peas into the pot, reduce to slow/soft boil
Add all the spices, (except salt)
Stir for a while to make sure peas aren’t stuck to the bottom and start to burn
Don’t cover the pot right away, the steam needs to evaporate so your soup will thicken
A gas stove set on low flame keeping at the slow soft boil-simmer
On an electric stove, the best setting is about halfway between simmer and low
Slowly continue to boil, stirring every 25-30 minutes, allowing the boiling water to remove all the meat and marrow from the ham bone
After 2- 3 hrs remove bone, peel off the loosened meat before returning all the meat AND bone back to the pot
Allow soup to continue to simmer, stirring about every 30 minutes, (this is to keep things from sticking to the bottom of the pot)
Simmer roughly 5-6 hours, as it takes about this long to thicken
The longer it cooks the thicker it gets
The peas and veggies will dissolve, the bone will be cleaned of remaining meat and marrow
Remove the large bones and any fat/gristle you see
Taste the soup to adjust the seasonings
The hambone may have had a lot of salt, you may not need to add any, or you may need to add to taste
Trust your palate, increase the other spices accordingly

Notes:
If your soup happened to stick to the bottom and is burned lightly-don’t loosen anymore of the burned soup from the bottom
Simply transfer the soup into another pot, (don’t scrape the burned part on the bottom until after the good soup is transferred)
Put new pot on the stove, finish cooking
This is AWESOME for leftovers! and freezes really well too, so- you can cut the recipe in half, OR make the large quantity, and freeze the rest for another great meal
For vegetarians, omit the hambone-may cut the simmer time down a bit, add Tamari for a deep flavour

 

 

Grilled Fish in Foil, Belize-Island Style – Saturday weekly recipe post

Grilled Fish in Foil, Belize-Island Style

Belizefish

 

The stuff you need:

1 to 2 lbs grouper (or other firm fish) – head & guts removed -(save for later, great fish stock)
1 green bell pepper – sliced in strips
1 to 1 ½ yellow onion – sliced in rounds
2 tomatoes – sliced in rounds                                                                                                                                                                                                      3 cloves garlic chopped
1 lime – cut in half
bunch fresh cilantro chopped
¾ cup mayonnaise
1 tablespoon prepared mustard
¾ stick butter (sliced)
Season salt to taste
Hot sauce to taste
Flour Tortillas

What to do with all the stuff:

Tear off two 24” pieces of heavy duty aluminum foil 18” wide
Both sheets flat on counter and layer1/2 of the sliced onions and potatoes, and 1/2 cilantro in center
Dot with some butter
Spread fish on top of onions, potatoes, cilantro mixture
Spread mayonnaise fairly evenly on both sides of fish
Spread mustard on top of mayo
Layer tomato slices, and crushed garlic on top
Add bell pepper strips
Add carrot peels
Add remaining cilantro
Dot butter slices on top and sprinkle the pile with seasoned salt & pepper to taste
Dot hot sauce to taste (I use habanero sauce, but any kind will do- Adjust accordingly)
Squeeze lime juice from both halves of lime
Carefully fold foil up and around fish, and seal the foil. Add more sheets if necessary
Place on a hot grill and allow to cook for 40-45 minutes undisturbed
Carefully remove foil pouch and place on a cookie sheet, let set 5 min
Cut down the center of the foil
Stir to incorporate all the ingredients and juices
Serve with fresh flour tortillas
You may serve over steamed rice or cous cous, or all on it’s own,
the juices are excellent, as will be the fish
WATCH FOR BONES!