Sausage-Spinach-Asparagus Rice Bowl

Sausage-Spinach-Asparagus Rice Bowl

serves 2-4

PicMonkey Collage

The Stuff you need:

  • 10 oz pre-cooked brown rice
  • 1 tablespoon olive oil
  • 1 lb hot Italian sausage, casings removed
  • 1/4 teaspoon crushed red pepper
  • 6-8 garlic cloves, thinly sliced
  • 10 oz package fresh baby spinach
  • 1/2 cup Parmigiano-Reggiano cheese, shaved
  • 1/2 lb pre-steamed Asparagus cut into bite sized pieces

What to do with the Stuff:

  • Make rice according to directions
  • Heat a large skillet over medium-high heat
  • Add oil to pan; add sausage and pepper; cook until sausage is browned, stirring to crumble
  • Add garlic; cook 1 minute, stirring constantly
  • Add spinach; cook a few minutes until spinach begins to wilt, tossing constantly
  • Add 1/2 lb of pre steamed asparagus
  • Stir in prepared rice; cook until heated through
  • Sprinkle with cheeses, serve
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Uber EASY- Roasted Chicken- Wednesday Weekly Recipe post

UBER EASY, Roasted Chicken

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serves 2-4

ALWAYS buy clean, range fed, organic, grass fed, cage free, healthy, whole, cleanest foods available 😉

Paleo friendly, Gluten Free, Dairy free

The Stuff you need:

  • 3-4 pound roasting chicken

  • 2 medium onions

  • 2 carrots

  • 2 stalks celery

  • potatoes (optional)
  • 1 bulb garlic

  • olive oil

  • salt & pepper, garlic powder to taste
  • 1 lemon. lime or orange, or onion (to stuff inside)

  • 1 small bunch fresh thyme, rosemary, bay or sage, or a mixture of all 3

What to do with the Stuff:

  • Preheat oven to 475°F
  • Take your chicken out of the fridge 45-60 min prior to baking
  • Trim off excess fat, and stuff underneath breast skin on either side
  • Liberally salt and pepper the chicken, set aside (you may do this the night before, and leave uncovered in fridge)
  • Chop veggies into nice sized chunks
  • Separate garlic bulb into individual cloves, leave them unpeeled
  • Put all the veggies and garlic into the middle of a large roasting tray, drizzle with olive oil, salt & pepper to taste
  • Drizzle the chicken with olive oil and additional garlic powder, salt and pepper to taste- rubbing it all over the bird
  • Cut lemon or lime or orange or onion in halves or quarters
  • Put the fruit or onion inside the chicken’s cavity, along with the fresh bunch of herbs
  • Place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven
  • Turn the heat down immediately to 400°F and cook the chicken for 1 hour and 20 minutes
  • Baste the chicken halfway through cooking
  • If the veggies look dry, add a splash of water to the tray to stop them burning
  • Chicken should be @ 160-165 on an instant read meat thermometer inserted between thigh and breast
  • When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes

MMMMMMM, ROAST CHICKEN!!

Incredible mixed Meatloaf (over pasta) -Saturday Weekly Recipe post

Mixed Meatloaf and sauce (over pasta) -Saturday Weekly Recipe post

Serves 4

meatloaf

Jamie’s Money Saving Meals is an AWESOME cooking show here in Oz..

He is really squared away in the kitchen, and I have always admired his approach to the simplicity of the “basics”

I saw a presentation of this dish prepared on the EXACT DAY that I was planning a meatloaf for dinner 😉 I was REALLY psyched to try this, as it seemed like an awesomely HUGE meatball on a plate of spaghetti. It was PERFECT,  because this week, I’m on week 2 of my ketogenic diet, and my hubby, NEEDS pasta..lol.. It worked out so well for us.

The meatloaf goes REALLY well with the pasta. Leftovers..ummm.. (if there are any) are delicious reheated, and I am CERTAIN a meatloaf sandwich would be off the chain..;-)  ENJOYEEE!!

Whenever possible, BUY ORGANIC< and CLEAN FOODS 😉

May be made “Dairy free”  Gluten Free, Grain free.

(OMIT PASTAS AND CHEESES FOR PALEO)

Mixed meat meatloaf with pasta 
(slightly adapted from  “Jamie Oliver’s” recipe)

The Stuff you need:

  • Meatloaf:
  • 3 carrots
  • extra-virgin olive oil
  • ½ onion, finely chopped
  • 1/2 lb ground beef
  • 1/2 lb ground italian pork
  • 1/4 c breadcrumbs (optional)
  • 1 TBS dried oregano -(to taste)
  • 1 TBS chopped basil ( fresh if possible- to taste)
  • 1 TBS chopped parsley ( fresh if possible- to taste)
  • 3/4 cup crumbled feta cheese
  • 1 large egg
  • a few drops of Tabasco ( to taste)
  • salt and black pepper (to taste)Sauce and pasta:
  • 3 red chili’s sliced, lengthwise, seeded
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 tsp oregano ( fresh if possible- to taste)
  • 1 tsp basil ( fresh if possible- to taste)
  • 1 tsp parsley( fresh if possible- to taste)
  • 4 cloves of garlic, minced
  • 1 jar of any kind of tomato sauce
  • salt and black pepper( to taste)
  • 1/2 c cheddar/parmesan or whatever kind of cheese you have to sprinkle on top
  • 16 oz dried spaghetti

What to do with the Stuff

  • Preheat the oven to 200°C/400°F
  • Peel the carrots, quarter lengthways
  • Place in a roasting tray, drizzle with the oil and bake for 10 minutes
  • In a large bowl, add the meats, breadcrumbs,  oregano, basil, parsley, feta, egg, Tabasco, salt and pepper
  • Mix lightly with your hands (don’t overmix or the meatloaf will be tough) mix all, and spice to your taste
  • Shape into a loaf
  • Make a space in the middle of the tray with the carrots- add the meatloaf
  • Bake for a further 30- 35 minutes, or until the meatloaf is cooked through
  • While the meatloaf is in the oven, make the sauce- in a medium saucepan
  • Heat the olive oil, add the onion and the herbs, add the garlic and cook until fragrant.
  • Add the jar of sauce, season to taste with additional herbs, salt and pepper- etc. to your taste
  • Simmer for 15-20 minutes while Meatloaf is baking
  • Have a large saucepan of salted boiling water ready (for the spaghetti)
  • Remove the tray from the oven, pour the sauce around the meatloaf
  • Top the meatloaf with a spoonful of tomato sauce, and grated cheese
  • Lower heat to 350F put meatloaf back into the oven for 15 minutes, and the sauce is bubbling
  • Meanwhile, cook the spaghetti according to packet instructions, then drain
  • Serve spaghetti topped with slice(s) of meatloaf, topped with sauce, garnish with carrots, and chili’s

Slow Cooker Chicken and Dumplings- Saturday Weekly Recipe post

Slow Cooker Chicken and Dumplings

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Serves 4

The Stuff you need:

  • 4-6, boneless chicken breast halves (may use frozen if you want)
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 (14 ounce) can low sodium chicken broth
  • 1 onion, finely diced
  • 4 cloves garlic chopped
  • 3 stalks celery chopped
  • salt, pepper, dried parsley, garlic powder, and onion powder to taste
  • 1 bag frozen mixed veggies, (peas carrots corn)- thawed
  • 1 package refrigerated biscuit dough, torn into pieces
  • Pillsbury’s Grands Homestyle Buttermilk biscuits work really well
What to do with the Stuff
  • Place the chicken, butter, soup,broth, and garlic and onion in a slow cooker
  • Cover, and cook for 6 hours on low
  • Shred chicken breasts, return to cooker
  • About 90 minutes before serving, add  torn biscuit dough in the slow cooker
  • Make sure you push them down into the liquid mixture a little, so that they get cooked on the tops, too and saturated with the chicken
  • Add mixed veggies
  • Turn cooker onto high for remaining time
  • Cook covered for 90-120 minutes, until dough is done

Asparagus and Mozzarella Stuffed Chicken Breasts- Wednesday Weekly recipe post

Asparagus and Mozzarella Stuffed Chicken Breasts

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Serves 2
The Stuff you need:
  • 2 large skinless, boneless chicken breast halves
  • salt, black pepper, garlic powder, onion powder, and lemon pepper to taste
  • 8 asparagus spears, pre steamed trimmed – divided
  • 1/2 cup shredded mozzarella cheese, divided
  • 1 egg beaten
  • 1/2 cup Italian seasoned bread crumbs mixed with panko
What to do with the Stuff:
  • Preheat an oven to 375 degrees F (190 degrees C)
  • Grease baking dish or pan (8×8)
  • Place each chicken breast between two sheets of heavy plastic (Ziplock freezer bags work) on a solid surface
  • Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch
  • Sprinkle each side with your chocen spices, coat well, rub in
  • Place 4 spears of asparagus down the center of each chicken breast
  • Spread about 1/4 cup of mozzarella cheese over the asparagus
  • Repeat with the other chicken breast
  • Roll the chicken around the asparagus and cheese to make a tidy, compact roll
  • Dip in eggwash, then into crumbs fully covering each breast roll
  • Place the rolls seam sides down in the prepared baking dish
  • Bake in the preheated oven until the juices run clear when pricked with a fork, about 30 minutes
  • An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)

Easy Mushroom Risotto – Wednesday Weekly Recipe post

Easy Mushroom Risotto

risotto

Serves 4

The Stuff you need:

  • 7 cups vegetable or chicken or beef broth
  • 1/4 cup extra virgin olive oil
  • 1 large Spanish yellow onion, diced
  • 8 garlic cloves, minced
  • 8 oz crimini mushrooms, sliced
  • 8 oz white mushrooms, sliced
  • 2 tablespoons butter
  • 2 cups Arborio rice
  • 2/3 cup grated Parmesan cheese
  • salt and pepper to taste
  • chili pepper flakes to ttaste
  • chopped fresh parsley for garnish

What to do with the Stuff:

  • Heat 1 tablespoon olive oil in a large skillet over medium heat
  • Add 1/2 of the onion saute’ until translucent, about 5 minutes
  • Add half of the garlic and chili pepper, and cook for another 2 minutes
  • Add butter, 1 tablespoon olive oil, and mushrooms and saute for 5 minutes until mushrooms are lightly browned
  • Season with salt and pepper
  • Remove from heat and set aside
  • Heat the remaining olive oil in a saucepan or dutch oven over medium heat, and add remaining onions
  • Saute until translucent, about 5 minutes
  • Add remaining garlic and cook for another 2 minutes
  • Add the rice and stir, coating the rice with olive oil and toasting until opaque, for 3 minutes
  • Add 1 cup of broth and cook, stirring, until all the broth is absorbed by the rice
  • Continue to cook ,add the remaining broth (half a cup at a time), allowing it to be fully absorbed by the rice before adding more
  • This will take around 45 minutes until the rice is cooked and creamy
  • Fold in mushrooms, and stir in grated parmesan cheese
  • Season with more salt and pepper, and chili to taste
  • Garnish with fresh chopped parsley

Vegetarian White Bean Jalapeno’ Chili, with Bulgur – Saturday Weekly Recipe Post

Vegetarian White Bean Jalapeno’ Chili, with Bulgur

serves 4

chili

The Stuff you need: 

  • 1/2 cup bulgur wheat
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 jalapeĂąos, seeded and chopped ( to your taste)
  • 6 cloves garlic, chopped
  • 1 TBS crushed cumin seeds
  • 2 teaspoons chili powder, salt, and black pepper (all to your taste)
  • 1, 14.5-ounce can diced tomatoes
  • 2, 15-ounce cans cannellini beans, rinsed
  • 1 1/2  cup veggie stock (or water)
  • 1 TBS fresh lemon juice
  • 2 scallions, thinly sliced
  • Fresh Cilantro chopped for garnish

 What to do with the Stuff: 

  • Bring 1 cup water to a boil, add 1 tsp salt or Tamari (or soy sauce) to taste
  • Add to the bulgur in a bowl, cover tightly with saran wrap, until all the water is absorbed and the bulgur is tender, (about 25-30 min)
  • Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium-high heat
  • Add onion, jalapeno’, and bell pepper and cook until tender, 8-10 min
  • Add the garlic, cumin, chili powder, 1 teaspoon salt, and ½ teaspoon pepper and cook about 5 min- (note: season to your taste)
  • Add the tomatoes, their liquid and 1 ½ cups veggie stock (or water) Bring to a boil
  • Add the beans and simmer until slightly thickened, 8 to 10 minutes
  • Stir the lemon juice, scallions, and remaining tablespoon of oil, and Âź teaspoon each salt and pepper into the bulgur
  • Serve Chili bean mixture in individual bowls
  • Top with the bulgur, and chopped cilantro, and chopped jalapeno if desired

Awesome Bulgur Salad with Chick Peas and Veggies- Wednesday Weekly Recipe Post

Awesome Bulgur Salad with Chick Peas and Veggies

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Servings: 4-6 as a side dish- (3-4 as a main course)

The Stuff you need:

  • 1 cup bulgur or light bulgur
  • 1-1/2 teaspoons salt- (divided)
  • 1/3 cup red onion diced (or green onion if you don’t prefer raw onion) – also, Vidalia onions work wonderfully!
  • 1 red bell pepper, diced
  • 1 English (or hothouse) cucumber, seeded and diced
  • 16 grape or cherry tomatoes, whole holds up longer
  • 1/2 cup finely chopped fresh dill
  • 1/3 cup finely chopped fresh parsley
  • 1-2 hot chili peppers and seeds ( optional – to your taste, for a little kick )
  • 1 15-ounce can chick peas, drained and rinsed
  • 1/3 cup fresh lemon juice, from 1-2 lemons
  • 1/4 cup extra virgin olive oil
  • 2 large garlic cloves, minced
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon cumin
  • 1 teaspoon lemon pepper
  • 1 teaspoon cider vinegar
  •  Crumbled feta cheese – for garnish (optional)

What to do with the Stuff:

  • Bring 2 cups of water to boil
  • Place the bulgur in a large bowl with 1/2 teaspoon salt
  • Add 1-1/4 cups boiling water
  • Cover the bowl tightly with saran wrap
  • Set aside for 30 min, (or until all of the water is absorbed)
  • When all water is absorbed, fluff with fork
  • Combine the cooked bulgur with the red onions, peppers, cucumber, garlic, tomatoes, and rest of seasonings to taste
  • Season to your taste with more salt, pepper, garlic, hot pepper, fresh or dried herbs, cumin & lemon pepper   to your taste)
  • Put in refrigerator for at least 2 hours
  • Fluff with fork, serve cold

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

Phenomenal Stuffed Eggplant

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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.

AWESOME Spicy Tuna/Avo Salad Lettuce wraps- Wednesday weekly recipe post

Spicy Tuna/Avo Salad Lettuce wraps

tuna

Servings – 4

The Stuff you need:

    • 3 cans tuna in water- (drained)
    • 4 green onions, diced
    • 1 carrot shredded
    • 1 small red/or white onion, chopped
    • 2 garlic cloves chopped
    • 1 jalapeno, diced small
    • 2 medium avocados, (mashed with next 4 ingredients)
    • 2 limes (juice from)
    • Squirt Sriracha sauce
    • 1/2 bunch fresh cilantro chopped
    • Salt, pepper, lemon pepper, and cumin to taste
    • Large butter lettuce leaves, to wrap

What to do with the Stuff;

  • Put drained tuna into bowl
  • Add diced green onions, red onion, garlic, and jalapeno
  • In separate bowl, mash the avos, with lime juice, sriracha sauce, fresh cilantro, (cumin, salt, pepper, and lemon pepper- to taste)
  • Add tuna mixture to Avo mixture and blend well.
  • Wrap in Lettuce leaves 😉

Y U M !!