Skillet Lasagna

Ingredients

• 1/2 pound Italian turkey sausage links, casings removed
• 1 small onion, chopped
• 1 jar (14 ounces) spaghetti sauce
• 2 cups uncooked whole wheat egg noodles
• 1 cup water
• 1/2 cup chopped zucchini
• 1/2 cup fat-free ricotta cheese
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
• 1/2 cup shredded part-skim mozzarella cheese

Directions

• 1. In a large nonstick skillet, cook sausage and onion over medium heat until no longer pink, breaking up sausage into crumbles; drain. Stir in spaghetti sauce, noodles, water and zucchini. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until noodles are tender, stirring occasionally.
• 2. In a small bowl, combine ricotta cheese, Parmesan cheese and parsley. Drop by tablespoonfuls over pasta mixture. Sprinkle with mozzarella cheese; cook, covered, 3-5 minutes longer or until cheese is melted.

Lemon Ricotta Pasta with Chicken

Servings: 6

Prep15 minutes

Cook20 minutes

Ready in: 35 minutes

Ingredients

• 1 lb grilled chicken breasts , sliced into strips* (sprinkled with garlic salt, pepper, dried parsley)
• 1 lb dry linguine , fettucine or spaghetti
• Salt and freshly ground black pepper
• 1 cup reserved pasta water
• 6 oz fresh baby spinach , steamed just until beginning to wilt
• 2 Tbsp extra virgin olive oil
• 3 garlic cloves**, minced
• 1 1/2 tsp lemon zest
• 2 Tbsp lemon juice
• 1 1/2 cups part skim ricotta
• 1/2 cup finely shredded parmesan , plus more for serving

Instructions

• Cook pasta in salted water according to directions listed on package, reserve 1 cup pasta water before draining pasta.
• Drain water (reserve 1 cup) and return pasta to pot. Set pot over medium-low heat, add olive oil and saute garlic 1 minute, then add lemon zest, lemon juice, ricotta, 1/2 cup hot reserved pasta water and parmesan and toss to evenly coat.
• Add in more pasta water as desired to thin and season with salt and pepper to taste, cook and toss, about 2 minutes, until ricotta is heated through. Toss in spinach and grilled chicken. Serve warm topped with more parmesan if desired.

Creamcheese and berry bread

Ingredients

1 c. butter softened
8 oz package cream cheese, softened
1 1/2 c. sugar
1 1/2 tsp vanilla
4 eggs
2 c. all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 c. cranberries fresh or frozen or antioxidant fruit blend defrosted (cut up cherries/strawberries or any bigger fruit pieces...I used scissors when it was just barely defrosted)
1/2 c. chopped pecans optional


Instructions

Preheat oven to 350 degrees.
In a large mixing bowl cream together butter, cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition.
In another bowl combine flour, baking powder and salt. Slowly mix into wet batter until combined. Fold in cranberries/fruit and nuts.
Pour into two greased 9 in. x 5 in. loaf pans. Bake at 350 degrees for 45-60 minutes if using two loaf pans. You can also use 4 mini loaf pans for 40 minutes.
*THIS RECIPE USED TO HAVE YOU USE ONE LOAF PAN AND BAKE IT FOR 90 MINUTES. AFTER MANY COMPLAINTS WE ADJUSTED THE RECIPE TO TWO LOAF PANS. WE HAVE HAD SUCCESS WITH ONE LOAF PAN, BUT WE FOUND THE MOST FOOL-PROOF WAY IS TO USE TWO LOAF PANS.*

Chicken and Asparagus Crepes

                                               

2 1/2 cups shredded rotisserie chicken

1/4 cup store bought pesto

1 1/2 cups ricotta cheese

3/4 cup grated parmesan cheese, plus more for serving

1/4 cup chopped fresh herbs (such as parsley and basil)

Kosher salt and freshly ground pepper

8 store-bought crepes (about 9 inches each) (or make own)

1 shallot, sliced

1/2 pound asparagus, trimmed and cut into pieces

3/4 cup low-sodium chicken broth

1 teaspoon finely grated lemon zest

1. Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.
2. Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
3. Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

Chicken and Asparagus Crepes

3 tablespoons unsalted butter, plus more for the dish 

Coconut Lime Chicken

 

• Coconut Lime Chicken-serve over rice
• 4 skinless, boneless chicken breasts, about 1 1/2 pounds
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon coconut oil
• 1/2 cup red onion, it came out to 1/2 onion for me, chopped
• 1 whole red or green chili, chopped optional (use something like an Anaheim chili for a mild heat but the type of chili is up to you & your preferred level of heat) 
• 1 cup organic chicken stock*
• 2 tablespoons lime juice, about 1 large lime
• 1 tablespoon chopped cilantro
• 1/2 teaspoon red chili flakes
• 1/2 cup full fat coconut milk from a can or coconut cream
• pinch turmeric powder (optional for colour)
• 1 tablespoon arrow root starch for paleo/whole 30 or corn starch mixed into 1 tablespoons water optional

1. Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. This will help the chicken cook evenly and make for more tender chicken. Sprinkle each side of the chicken with salt and pepper.
2. Melt the coconut oil in a large skillet over a medium-high heat. Add the chicken breasts and cook for 5-7 minutes or until browned. Flip over and cook another few minutes to brown the next side. Remove the chicken from a skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly. Wipe down the pan with a paper towel to remove black/brown bits.
3. Add a little more oil back to the pan along with the chopped onion to the same skillet and sauté for a few minutes to soften. Add the chili pepper if you're using it. Sauté another couple of minutes. Add the chicken stock, lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes to let reduce down. Add the coconut milk (and the turmeric if using) and bring to simmer again for another 5 minutes. Add the starch and water at this time if you're using it. You may need to raise the heat slightly higher to bring this to a boil to activate the starch. Once the sauce thickens reduce it back down to a simmer.
4. Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through.
5. Serve with rice or cauliflower rice with the sauce spooned over the top.
6. Add an extra sprinkling of cilantro & chillies and enjoy!

Panda Express Copy Cat Orange Chicken

Ingredients

Chicken:

• 2 pounds boneless skinless chicken thighs (or chicken breast) cut into 1-1/2” cubes
• 1 cup cornstarch 
• 1/2 teaspoon salt 
• 1/4 teaspoon pepper 
• 1 egg beaten
• Oil for frying

Orange Sauce:

• 1 cup water
• 2 tablespoons orange juice
• 1/4 cup lemon juice 
• 1/3 cup rice vinegar 
• 3 tablespoons soy sauce 
• 1 tablespoon orange zest grated
• 1 cup pack brown sugar 
• 1 teaspoon giner root minced
• 1 teaspoon garlicminced
• 2 tablespoons green onion hopped
• red pepper flakes
• 3 tablespoons cornstarch
• 1/4 cup water

Instructions

• Combine cornstarch salt, and pepper. Dip chicken in beaten eggs and shake in cornstarch mixture to coat.
• Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
• Meanwhile, in a large saucepan combine 1 cup water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
• Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. 
• Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.

Egg roll in a bowl

 

INGREDIENTS

• 1 lb (16 ounces) ground pork or beef
• 1 teaspoon minced garlic
• 14 ounces shredded cabbage or coleslaw mix
• 1/4 cup low-sodium soy sauce (or liquid aminos)
• 1 teaspoon ground ginger
• 2 teaspoons sriracha 
• 1 whole egg
• 1 tablespoon sesame oil
• 2 tablespoons sliced green onions

(Optional: added a little ponzu and hosin sauce to the skillet)

INSTRUCTIONS

In a large skillet, brown the pork or beef until no longer pink. Drain the meat if it's really wet. Add the garlic and sautee for 30 seconds. Add the cabbage/coleslaw, soy sauce, ginger, and sautee until desired tenderness. You can add a little water if you need more liquid to sautee the coleslaw down.

Make a well in the center of the skillet and add the egg. Scramble until done over low heat.

Stir in sriracha. Drizzle with sesame oil and sprinkle with green onions. Add additional soy sauce and sriracha if desired.