Turkey Sausage

1.25 lbs 93% lean ground turkey
1 clove garlic, minced
1/2 t sweet paprika
1/4 t salt
1/4 t black pepper
1/8 t dried thyme
1/8 t dried oregano leaves
1/8 t dried marjoram leaves
1/4 t dried fennel
1 t sugar (optional)

Combine all ingredients. Use in any recipe calling for sausage.

Coconut Shrimp

1 lb (24) large raw shrimp, peeled and deviened (weight after peeled)
1/2 cup + 1 tbsp shredded sweetened coconut
1/2 cup + 1 tbsp panko crumbs
2 tbsp all purpose flour (you will only use 1 tbsp)
1 large egg
pinch salt
non-stick spray 

For the Sweet and Spicy Dipping Sauce:

1/2 cup apricot preserves (you can use sugar free if you wish)
1 tbsp rice wine vinegar
3/4 tsp crushed red pepper flakes


Preheat oven to 425°. Spray a non-stick baking sheet with cooking spray.

Combine coconut flakes, panko crumbs and salt in a bowl. Place the flour on a small dish. Whisk egg in another bowl.

Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.

Lay shrimp on the cookie sheet then spray the top of the shrimp with more cooking spray; bake in the middle rack for about 10 minutes. Turn shrimp over then cook another 6-7 minutes or until cooked though. Remove from oven and serve with dipping sauce.

For the sauce, combine all the ingredients and place in a small bowl.

To freeze:  If shrimp was fresh, freeze the shrimp before cooking on a wax paper or silpat lined cookie sheet.  Once frozen, place in freezer bag.  If shrimp is frozen, you could try coating them while frozen, or just mix up the coating and bag and freeze that to coat the shrimp just before cooking for dinner.

To Serve:  Cook as above. Thaw shrimp laid out on cookie sheet, or add a little extra cook time.

I originally found this recipe on skinnytaste.

Salisbury steak

1 1/2 tsp oil
3/4 cup onions, minced
1 lbs 93% lean ground beef
1 lb 93% lean ground turkey
1/2 cup dry breadcrumbs
1 large egg
1 large egg white
2 cups beef broth
1/4 tsp salt
1/8 tsp ground black pepper, to taste
8 oz sliced mushrooms
2 tbsp all-purpose flour
2 tbsp tomato paste
1 tsp red wine vinegar
2 tsp Worcestershire sauce, to taste
1/2 tsp mustard powder
1/4 cup water
chopped parsley for garnish (optional)

Sauté onions in oil over medium heat until golden brown, about 5 minutes. 

In a large bowl, combine half of the sautéed onions, ground beef, ground turkey, bread crumbs, egg, egg white, 1/4 cup beef broth, salt and black pepper. Shape into 8 oval patties.

In a large deep skillet over medium-high heat, brown both sides of patties. Set asideon a dish.

Add mushrooms to the skillet, season with salt and pepper and sauté 2-3 minutes.
Return patties to the skillet with the mushrooms.

In a small bowl, blend flour and remaining broth until smooth. Mix in remaining onions, tomato paste, vinegar, water, worcestershire sauce and mustard powder. Pour over meat and mushrooms in skillet. Cover and cook on low heat for 20 minutes, stirring occasionally. 

To Freeze: Once cool, transfer to 1 gallon freezer bag. 

To Serve: Preheat oven to 375 degrees. Put frozen steaks and gravy in baking dish (If using glass, thaw first and reduce cooking time to prevent breaking) and cover with foil.  Bake 1 hour.  remove gravy and whisk before serving.

I originally found this recipe at skinnytaste.

Broccoli and Cheese Twice Baked Potatoes

(18 oz) 4 medium russet potatoes
salt and pepper, to taste
1 1/2 cups chopped broccoli florets
2 cups chopped cauliflower
1/2 cup low fat buttermilk
1 tbsp minced chives (optional)
1 cup (4 ounces) shredded low-fat sharp cheddar cheese


Pierce the potatoes several times with a fork. Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. I don't have a baked potato setting, so I just put all the potatoes in the oven and kept adding 5 min until they were done. For my 4 potatoes it took around 15 min, I think. (Or you can bake 1 hour in your oven at 425° F)

Meanwhile, in a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes. Remove the broccoli with a slotted spoon and set aside, continue cooking the cauliflower until soft, about 5 more minutes.Drain and set aside in a large bowl.

Preheat the oven to 400°F.

Cut the potatoes in half lengthwise. Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼" shell. Place the potato shells on a baking sheet.

Mash the flesh with a potato masher or puree with a hand blender along with the cauliflower. Add the buttermilk and salt, mash until smooth. Fold in half of the shredded cheddar (and chives if desired).

Spoon the potato/cauliflower mixture back into the shells. Top with the cooked broccoli (I just inserted them in) and remaining cheese on top. Bake for 5-10 minutes, or until heated through and the cheese is melted. (you can also microwave it for a few minutes if you prefer not to use the oven.)

I originally found this recipe on Skinnytaste

Skillet Lasagna

8 oz ground meat (sausage, turkey, beef, pork)

1 med onion, chopped

2 cups spaghetti sauce

1 cup water

2 cups dried wide noodles (I break them up a bit)

1 1/2 cups coursely chopped zucchini

1/2 cup ricotta cheese

2 tablespoon grated parmesan or Ramano cheese

1 tablespoon fresh parsley

1/2 cup mozzarella cheese

In a large skillet cook sausage and onion until meat is brown and onion is tender, breaking up meat while cooking. Drain off fat. Stir is spaghetti Sauce and the water. Bring to boiling. Stir in noodles and zucchini. Return to boil, reduce heat. Simmer, covered, about 12 min or until noodles are tender, stirring occasionally.

Meanwhile, in a small bowl stir together ricotta, Parmesan, and parsley. Drop cheese by spoonful into 6 mounds over the sausage-noodle mixture in skillet. Sprinkle each mound with mozzarella. Cover and cook on low heat for 4-5 min until cheese mixture is heated through. Let stand for 10 min before serving.

To lighten: Use reduced fat ricotta and mozzarella cheese. Use ground turkey

Grilled Herb Chicken

2 T chopped oregano

1 T chopped Thyme

1 T chopped rosemary

2 t olive oil

½ t salt        

4 boneless, skinless chicken breasts

(If you don’t have fresh herb: 1 T fresh herbs = 1 t dried herbs)

Combine the herbs, oil, and salt.  Rub mixture on both sides of chicken.  Heat a pan or grill to medium-high heat.  Add the chicken and cook until browned and cooked through, about 4 minutes on each side.

Quinoa & Cilantro Salad with Lemon & Garlic

1 cup of dry Quinoa

½ tsp of sea salt

1 cups water

½ bunch of cilantro

½ cup corn, chopped

½ cup parsley, minced

Dressing

Ingredients 

2-3 cloves garlic, minced

¼ cup freshly squeezed lemon juice

2 tablespoons extra-virgin olive oil

1 Tsp sea salt or to taste

Rinse quinoa well with warm water and drain. (Quinoa has a natural coating of saponin, the bitter taste of which repels insects and birds. Rinsing with warm water removes the saponin.)

Add salt to water in a pot. Bring to a boil, add quinoa, reduce heat to low, cover, and let simmer 15-20 minutes, until all the water is absorbed. Fluff into large salad bowl and allow to cool.

Prepare vegetables and dressing. Combine garlic, lemon juice, oil, and sea salt, pour over quinoa and toss well. Wash and spin-dry cilantro leaves and chop into bite-size pieces or thin strips. Add cilantro, corn and parsley to quinoa. Toss Gently. Serve at room temperature or chilled.

Cilantro Lime Tacos

cooking spray for sauteeing 2-3 large boneless, skinless chicken breasts, cut in bite sized pieces 
salt and pepper to taste 
1 teaspoon garlic powder 
1/2 cup cilantro lime pesto (recipe follows) 
flour or corn tortillas (we use whole wheat flour tortillas)
preferred taco garnishes (I recommend seasoned black beans, cheese, Romaine Lettuce and black olives) 

Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto.  If you like more of a biting garlic taste do not heat the pesto.  If you prefer a milder garlic taste heat the chicken with the pesto on it for a little it.Fill tortillas with chicken and top with preferred garnishes.  

To freeze:  Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed below. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare, defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos. 

Cilantro Lime Pesto (makes enough for at least 2 batches)
1 cup fresh cilantro leaves (do not include stems unless you have a high power blender like a Vitamix or a Blentec and place cilantro in the blender leaves down) 
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds (we omit due to allergies)
3 tablespoons chopped, fresh garlic (or more to taste)
1 1/2 teaspoon lime juice 
1/2 cup shredded Parmesan 
add salt if needed
1/4 cup chicken broth

 Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, Parmesan, salt and chicken broth on low speed for 2 minutes. 



I originally found this recipe on pinterest and it linked to here. 

Whole Chicken with Lemon and Rosemary in the Crockpot

Whole Chicken (I like to take the skin off)

head of garlic

2 lemons 

salt and pepper

a bunch of fresh rosemary 


After you skin the chicken rub it inside and out with a bunch of salt and pepper. Place it in the crockpot. Peel your garlic and shove a bunch of the whole cloves into the bird cavity and throw some more on top and around the chicken. Slice the lemon and put slices on top, around, and inside the bird.  Wash the rosemary and do the same. If you are using dried rosemary, use a good amount---probably 2-3T of dried herbs.

Do not add water. Cook on low for 8-10 hours, Or high for 5-6 hrs

White Bean Chili

2-3 C shredded chicken

2 cans white beans, w/ juices

1 can black beans, drained

1 can chicken broth

1 can cream of chicken soup

1 t cumin

½ t garlic powder

1 diced onion

2 smalls cans green chilies

16 oz sour cream

 Stir together everything but the sour cream (reserve it in the fridge.)  Bag it up and freeze.

To serve: Thaw, heat-up, when bubbly add sour cream.  When bubbly again, it's ready.

Upside-down Fettuccine bake

½ lb Italian sausage

¼ C chopped onion

8 oz fettuccine

1 14½-oz can diced tomatoes

1 t dried oregano

½ C shredded mozzarella cheese

½ C grate Parmesan cheese

3 slightly beaten eggs

2 T melted butter

2 T parsley flakes

½ t chopped garlic

Brown sausage. Add onion during last few minutes.  Drain fat.  Meanwhile cook the fettuccine   Add tomatoes and their liquid to sausage mixture.  Add oregano and bring to a boil.  Reduce the heat and simmer, covered, about 20 min, stirring occasionally.  Stir in mozzarella and half of the Parmesan cheese.

Mix the eggs, the rest of the Parmesan cheese, butter, parsley, and garlic together in medium bowl.  Toss the noodles with the egg mixture.  Spread the noodles in 10-in round pan.  Pour the sausage mixture on top.  Cover with foil, label and freeze.

To serve, thaw and bake, uncovered, in preheated 350˚ oven about 25 min, or until bubbly.  Cut and serve.


To Lighten: Use Turkey Sausage, Use 1/3 C part skim mozzarella, 1/3 C Parmesan Cheese, reduce eggs to 2, and reduce butter to 1 T.

Salsa Verde Pork

3½ lbs pork loin

1 15-oz bottle salsa Verde or homemade green enchilada sauce

2 C chopped onion

3 C broth

2 t ground coriander

2 t cumin

1 t dried oregano

½ C chopped cilantro

6 large flour tortillas

Trim excess fat from pork.  Place all ingredients, except tortillas, in a 1-gallon  freezer bag.  

To Serve: Thaw and place in slow cooker. Cook on low 7-9 hrs.  Shred pork and serve with tortillas.

Orange tarragon Glazed Chicken

½ C chopped onion

6 boneless, skinless chicken breasts

1 12-oz frozen orange juice concentrate, thawed slightly

1 T tarragon

1 t salt

 In a skillet sauté onions.  Put all ingredients into labeled 1-gallon freezer bag and freeze.

To serve, thaw and pour into treated 9x13 baking dish.  Bake at 375˚ for 50 min.  Or grill the chicken (medium heated grilled) for 20 min, turning once.

Adobe Chicken

4 boneless, skinless chicken breasts

2 T olive oil

½ t salt

½ t  pepper

1 15-oz can black beans, drained and rinsed

1 11-oz bag frozen corn

1 2¼-oz can sliced olives, drained

1 t garlic powder

1 t cumin

1 C sour cream

1 C salsa

2 C shredded Pepper-Jack Cheese

 Cut chicken breast into ½-inch strips. Cook chicken strips in skillet in olive oil, turning frequently.  Season the chicken strips with salt and pepper as they cook.  Meanwhile, in large bowl, mix all the remaining ingredients except the cheese.  Mix in cooked chicken.  Pour the chicken strip mixture into a 1-gallon freezer bag.  Attach cheese in a separate bag. 

To serve, thaw.  Place chicken strip mixture in a deep skillet.  Bring to a boil, reduce heat, and simmer 10 min.  Sprinkle cheese over chicken to serve.

To lighten, use broth to cook chicken.  Use fat-free sour cream, or strained fat-free plain yogurt.  Reduce the amount of cheese, or use reduced fat cheese.  If reducing cheese you may want to add some reduced fat cream cheese, but not necessary.