Easy Goulash

2 lbs ground beef
1 can fire roasted tomatoes
4 cups hot and spicy V8 juice
2 medium onions chopped
1 box whole wheat pasta (we used penne because that is what we had, the traditional pasta is elbows)


Add all ingredients EXCEPT pasta to your crock pot and cook on high for 4 hours.  
Add 1 box of desired whole wheat pasta for the last 20-30 min.
There you have it! 
Simple, easy and delish! 

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inside out stuffed pepper casserole

This was a variation of a few recipes with one of our favorite
ingredients substituted for some added kick! 


Ingredients:

1.5 lbs ground beef
2 cups cooked rice
1 can fire roasted tomatoes
1 tsp parsley
1 tsp dill
1/2 tsp garlic powder
1/2 tsp onion powder
dash Himalayan pink salt 
1/4 tsp pepper
shredded cheese


Directions:


Brown meat in saucepan until fully cooked.
Add fire roasted tomatoes and all spices, mix.
Add cooked rice, mix and let simmer with lid on for 5 min.
Transfer mixture to casserole dish and place shedded 
cheese on top.

Cook 15 min at 350!! 

Enjoy!! 

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Clean stuffed peppers

Ingredients:
1 TBSP coconut oil
1 onion, diced
1 lb beef
4 green peppers
1 can fire roasted diced tomatoes
1 cup water
1 tsp onion powder
1tsp garlic powder
1/2 tsp basil
1/2 tsp oregano
1TBSP Worcestershire sauce
1/2 cup uncooked quinoa

Directions:
Place coconut oil in pan over medium high heat, brown onion. Add meat and brown meat. While meat is cooking, cut top of green peppers open and remove the seeds, rinse and let dry. Drain beef mixture when cooked fully, return to pan. Add tomatoes, water, onion powder, garlic powder, basil, oregano, worcestershire and stir.  Bring mixture to a boil. Add 1/2 cup uncooked quinoa, stir. Cover, reduce heat, let simmer for 15 min.  Remove from heat, stuff 4 peppers with cooked mixture and place in oven at 375* for 30 min.

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Hearty Cajun Stew

My husband was inspired to make this recipe after finding this amazing Cajun seasoning from food.com.

Find the recipe here for the salt-free cajun seasoning!!

Ingredients:

2 TBSP Olive Oil
2 red peppers, chopped
2 onions, chopped
4 stalks celery, chopped
2 cans fire roasted tomatoes
32 ounces salt-free chicken stock
2 TBSP Cajun seasoning
4 chicken breasts, cubed
1 lb cooked salad shrimp
6 links andouille sausage

Optional:
brown rice or Quinoa

Directions:

In a large pot over medium heat, add olive oil, red peppers, onions and celery, saute until tender.

Add fire roasted tomatoes, chicken stock and Cajun seasoning.
Turn heat to medium high, add chicken, cover and cook for 20 min. 

Add salad shrimp and andouille sausage, stir, remove from heat, let sit covered for 10 min and serve over quinoa or brown rice if desired.

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Shrimp Pesto

Pesto Ingredients:

1 "bunch" Cilantro
2 TBSP olive oil
4 oz Macadamia nuts
3 TBSP lime juice
3 TBSP vegetable oil
1/2 tsp ground allspice

2 lbs Shrimp

Directions:
Place all ingredients in food processor and blend. Set aside.  Cook shrimp according to directions and mix cooked shrimp with pesto.  I think this pesto would be great with chicken also.  
We paired it over zucchini noddles, but would also be great with brown rice or quinoa.  

Peanut Tofu

We simply took our peanut chicken recipe and paired it with tofu and it turned out great!!

Ingredients:
2 packages of Tofu (we like firm tofu best)

Sauce Ingredients:
3TBSP  peanut butter
2TBSP lime juice
1TBSP  light soy sauce
1TBSP honey
1TBSP Sriracha

Directions:
Cut up two packs of tofu. Drain and dry and place on baking sheet and place in oven at 350 degrees for 25 min, stirring at 15 min.  As this cooks, mix your sauce. When tofu is baked to desired texture, take out of oven and mix in with sauce.  We enjoy it over quinoa or brown rice and most times we add some steamed broccoli! 

Enjoy!! 

Clean Spanish Tortilla

Ingredients:

12 eggs, well beaten
1 lb cooked sausage, sliced (We used all natural chicken sausages-Italian seasoned)
1/2 lb sweet potatoes, sliced and cooked to fork tender
1 medium onion, roughly chopped
2 TBSP EVOO

Directions:

Preheat oven to 350
In a large, oven safe skillet, saute onion in EVOO over medium heat
When onions begin to brown, add sweet potatoes
Continue to cook onions and potatoes until potatoes begin to get brown and crispy, add cooked sausage.

Add eggs to mixture - do not scramble eggs!
Use a spatula to pull the cooked egg from the side of the pan
Tilt the pan so the uncooked egg liquid fills where the eggs were just pulled back from the sides, as if making an omelet.

When as much of the liquid eggs have been moved to the sides, place in oven and cook for 10-15 minutes, or until the top of the tortilla is firm and no eggs are left uncooked.

Remove from the oven and let stand for 5 minutes before slicing.

This recipe is so versatile. Experiment with different types of sausages, spices and always let me know how things turn out!! Enjoy!

Peanut Chicken

This was a throw together sauce by Mike, my hubby and favorite cook.  It may not be 100% CLEAN but no one is perfect! 

We used 2 LARGE chicken breasts, butterflied them and placed them on a lightly greased cookie sheet. Combined this mixture, microwaved for 30 seconds, stirred a bit more and placed mixture over chicken.  

Bake at 375 for 20 to 25 min or until internal temperature reaches 165 degrees.  

Sauce Ingredients:

3TBSP  peanut butter
2TBSP lime juice
1TBSP  light soy sauce
1TBSP honey
1TBSP Sriracha

Mediterranean Pork chops

This is a 21 day fix approved recipe!  So simple, yet so good!

Ingredients
1 lb boneless center cut pork chops
Mediterranean seasoning (from 21 day fix nutrition guide)
fresh ground pepper
1 TBSP sesame oil
1/4 C seasoned Mirin (Japanese Rice Vinegar)


Boneless Center Cut pork chops, well trimmed, about 1 lb

Cut pork chops into 1/2" strips

Season liberally with Mediterranean seasoning  and fresh ground pepper

Heat a non-stick skillet over medium high heat.

Add sesame oil and swirl to coat bottom of pan.

Cook pork about 5 minutes or until barely pink, stirring frequently.

Turn heat up to high, and de-glaze pan with seasoned Mirin .

Stirring constantly, reduce vinegar by half, about 2 minutes

Remove from heat and let the pork rest in the pan for about 2 minutes before serving.

Creamy Greek Chicken

We replaced Greek yogurt for the mayo and this super easy recipe turned out great!  

Ingredients
4 chicken breasts, halved to make 8 pieces
1 C plain Greek yogurt
1/4 C Parmesan cheese
1/2 tsp garlic powder
1/4 tsp dill
1/4 tsp paprika
fresh ground pepper to taste

Directions
Preheat oven to 350 degrees.  Place chicken on greased cookie sheet. Mix the rest of the ingredients in small bowl and place on top of each chicken piece.  Cook at 350 degrees for 25 min.