Entrees

Ingredients

• 2 LB Ground Turkey
• 2 Eggs
• 1/2 C GF Bread Crumbs
• 1/2 C Parmesan
• 1 C Fresh Spinach (Finely Chopped)
• 1 tsp Salt
• 1 tsp Oregano
• 1/2 tsp Garlic Powder

Directions

Turn grill on 400.

Combine all until mixture is sticky.  Makes 9 medium large patties. Spray or brush with oil on 1 side. Place oil side down on hot grill. 5 min on each side.

Best Served Alongside

Brown Rice, Marinated Cucumbers

Recipe Created by my husband

Serves 6

Ingredients

• 12 tortillas
• 6 C cheddar cheese
• 2 C diced fresh spinach
• 4 chicken breasts (grilled)
• Optional: sautéed sweet peppers, onions, jalapeno
• Toppings: Avocado, Sour Cream, Salsa, Hot Sauce

Directions

Preheat the Griddle to 350 degrees and spray griddle with avocado oil.

Place tortilla on the griddle and build quickly. Spray the other side of the "top" of the tortilla with avocado oil as well. When you flip be careful to flip the whole quesadilla with no chicken falling out.

Garnish & Serve!

Best Served Alongside

 Black bean soup, Guacamole, Plantains

Ingredients:

• Full 18" Filet of Salmon
• 2 Tbsp Butter/Ghee (warmed)
• 2 Tbsp Lemon Juice
• 1 Tbsp Capers
• 2 Tbsp Parmesan Cheese
• 1 tsp Oregano
• Salt and Pepper

Directions:

Preheat Oven to 350 Degrees.

Place the salmon, skin side down on a glass casserole dish. Combine all items and pour over fish. Cook for 30 minutes and serve!

Ingredients

• 1 Cauliflower Crust - plain
• 2 slices of Provolone or Mozzarella
• 1 C of Marinara Sauce
• 1 Cup chopped fresh spinach
• 1/4 C Yellow or Red Pepper
• 1/4 C Pepperoni
• 1/4 C Salami
• 1/4 C Ham
• 1/2 C Parmesan

Directions

Spray the crust with Avocado oil on each side. Spread marinara sauce lightly, and load up with meat, veggies and cheese. Bake, and then sprinkle with Parmesan cheese immediately after coming out of the oven.

Best Served Alongside:

 Pizza Soup & Arugula Salad

Recipe Inspired by my kids

Ingredients

• 1 onion, chopped
• 4 garlic cloves, minced
• 1 carrot, peeled and finely chopped
• 1 celery stalk, finely chopped
• 1 pound shredded cooked turkey (preferably dark meat)
• 3 cups marinara sauce
• 1/4 cup chopped fresh basil leaves
• Salt and freshly ground black pepper
• 1 pound spaghetti
• Freshly grated Parmesan

Directions

Sauce the onion and garlic until translucent (5 min). Add the carrot and celery and sauté until the vegetables are tender (5 min). Add the turkey and saute 1 minute. Add the marinara sauce. 

Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper.

Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. 

Serve with the Parmesan.

Ingredients

Meatballs

• 1/2 C GF Breadcrumbs
• 1 C Diced Onions
• 2 Cloves Garlic
• 2 Tbsp Olive Oil
• 1 Tbsp Rosemary
• 1 LB Ground Pork
• 1 LB Ground Veal
• 1 LB Sweet Italian Sausage (out of casing)
• 10 oz Parmesan (plus more for garnish)
• 1 C Spinach
• 1/2 C Parsley
• 2 Eggs
• Salt and Pepper

Sauce

• 2 Tbsp Olive Oil
• 10 Fresh Basil Leaves
• 1 Clove Garlic, minced
• Pinch of Red Pepper Flakes
• 4 (32 oz) Canned Tomatoes 

Directions

Saute the onions, and garlic in a cast iron pan. Once onions are translucent, blend this mixture with spinach and a rosemary in a food processor or blender.  Pour mixture over breadcrumbs, mix together, and set in fridge. The onion mixture will 'soak' the breadcrumbs.

Once cooled, combine the onion mixture with all 3 meats; add parsley, parmesan, and eggs until well incorporated.

While meatballs are cooling, mix your sauce. Blend 1/2 of the tomatoes in your blender and combine all tomatoes in the crockpot. In a small sauce pan, heat garlic, basil, red pepper flakes, then add them to the blended tomatoes.

Form the meatballs with a medium scoop in to small balls, and chill for 1 hour.  Pour a little oil in skillet and brown the outside, then place in sauce. The meatballs will finish cooking in the sauce.

Ingredients

• 3 LB Roast
• 3 Tbsp Olive Oil
• 3 Stalks Celery
• 2 Carrots
• 2 Medium Onions
• 1/2 C Almond Flour
• 3 Clovers Garlic
• 3 Sprigs Thyme
• 2 Dried Bay Leaves
• 1 Sprig Rosemary
• 1/2 C Dry Red Wine
• 6 C Beef Stock
• 1 LB red potatoes, diced
• 1/4 C Yellow Mustard
• 2 Tbsp Horseradish
• Chopped Fresh Parsley

Directions

Preheat oven to 350 degrees.

Season the roast with salt and pepper and add the roast to the oiled medium high dutch oven. Sear on all sides until browned (5 minutes). Remove and rest.

Saute celery, carrots, onions (5 minutes).  Add flour, garlic, thyme, bay leaves, rosemary. Stir to incorporate the flour into the oil and cook (2 minutes).

Pour wine and bring to a boil.  Add the roast back to pot, along with the stock and potatoes. As soon as a rapid simmer occurs, cover tightly.  Place in over and cook covered until the meat is just tender (a knife can slide easily in and out...approx 2 hrs 30 min). Remove the meat to a cutting board.

Let the sauce sit for a few minutes and spoon off any fat.  Return the sauce to a simmer.  Whisk in the mustard and horseradish and season with salt and pepper. Discard Bay Leaves and stir in parsley.  Carve the meat and serve together.

Ingredients

• 5 potatoes
• 1/4 C half-and-half
• 2 oz  butter
• Salt and Pepper
• 1 egg yolk

Meat Filling:

• 1 C chopped onion
• 2 carrots, peeled/ diced small
• 2 cloves garlic, minced
• 1.5 LB ground turkey or lamb
• salt and pepper
• 2 Tbsp GF flour
• 2 tsp tomato paste
• 1 C chicken broth
• 1 tsp Worcestershire sauce
• 2 tsp chopped rosemary leaves
• 1 tsp freshly chopped thyme leaves
• 1/2 C fresh or frozen corn kernels
• 1/2 C fresh or frozen English peas

Directions

Peel and dice the potatoes, into 1/2-inches. Cover with water and bring to boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, (10 to 15 min). Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the avocado oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and sauté just until they begin to take on color, (3-4 min). Add the garlic and stir to combine. Add the meat, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.