Full Meal

Turkey Meatballs

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Meatballs

  • 1 lb ground turkey
  • 1/2 cup breadcrumbs
  • 1 tbsp dry organo
  • 1 tbsp dry basil
  • 1/2 tbsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/4 pepper

Suggested wearing gloves for meat prep.

Mix all ingredients in large bowl with hands. Form in to balls 1.5 inches across. Makes about 14-16 meatballs.

Put meatballs in the refrigerator and make the sauce.

Sauce

  • 2 cans diced tomatoes
  • 1 tbsp oregano
  • 1 tbsp basil
  • 1 tbsp olive oil
  • 3 clove of garlic, chopped
  • Fresh chopped herbs – marjoram,  thyme, savory, sage
  • 1/4 tsp salt
  • Black Pepper
  • Pinch of cayenne

Add all ingredients to food processer, pluse until mixed but not foamy.

In a large pan on medium, heat up 1 tsp garlic and olive oil. Brown meatballs on all side. Pour sauce over meatball until they are 70% covered.

Cover and simmer for 30 minutes.

Serve over zucchini noodles or spaghetti.

 

Sheet Pan Chicken and Zucchini

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INGREDIENTS:

FOR THE SEASONING:

  • 1 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon thyme
  • 1/2 teaspoon sugar (omit for Paleo and Whole 30)
  • 1/8 teaspoon black pepper
  • 1 clove crushed garlic
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar

FOR THE SHEETPAN:

  • cooking spray
  • 8 (4 oz each) boneless skinless chicken thighs, trimmed of fat
  • 1/2 tsp kosher salt
  • 12 ounces zucchini, diced into 1-inch pieces
  • 3 carrots, peeled and diced into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • chopped parsley for garnish

DIRECTIONS:

  1. Preheat oven to 450F degrees. Spray 2 large nonstick sheetpans with oil or use parchment or foil for easy cleanup.  Arrange the center rack and lower third.
  2. Combine the Italian seasoning ingredients in a large bowl. Season chicken with 1/2 teaspoon salt, then add the chicken, zucchini, carrots, bell peppers and red onion to the bowl and toss well to coat. Marinate 30 minutes or as long as overnight.
  3. Arrange everything onto the prepared baking sheets spread out into a single layer. The vegetables and chicken should not touch. Bake about 20 minutes, turn chicken and vegetables and bake an additional 10 minutes, until roasted and tender. Top with fresh parsley and serve

Read more at https://www.skinnytaste.com/sheetpan-italian-chicken-and-veggie-dinner/#lJrFLe3fE0k45Uwr.99

Chicken, Sausage & Shrimp Jambalaya

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big part of the recipe is prep and chop up the veg. this is how i do it.

for the trinity:

  • 1 bell pepper
  • 1 sweet onion
  • three large ribs of celery

meat/shrimp

  • 4 large chicken thighs
  • 5 smoked sausages
  • 1 lbs of large shrimp (i used 13-15 size)

you’ll also need

  • garlic
  • cajun seasoning (like tony chachere’s/slap ya mama/paul prudhomme/emeril)
  • rice. i used long grain this time.
  • scallions for garnish

method

for the trinity, trim the celery, onion & pepper. reserve trimmings for stock. dice into small pieces and set aside.

skin the thighs, then debone. reserve the bones for stock. cut the chicken into bite sized pieces. season with S&P along with cajun seasoning. be care some of the cajun seasoning has a lot of salt. i was able to find a no-salt added paul prudhomme’s which is just mostly red cayenne,black pepper and some other herbs. set aside.

peel the shrimp and reserve the shells. put into a container and put in the fridge until ready.

slice the smoked sausage into coins.

if making the stock, take the reserved vegetable trimmings, chicken bones & shrimp shells into a pot and add enough water to cover. bring to a boil then simmer. you can do this while sauteing the trinity & meat/shrimp.

in a large pan or dutch oven over medium heat, brown the sliced sausage until some of the grease is given up. take the sausage and put into a clean container. if not enough grease in the pan, add some vegetable oil. sautee the chicken until a good color is on–no need to completely cook the chicken. take chicken out and quickly cook the shrimp until just turning pink. take the shrimp out.

add more oil if necessary to sautee the trinity. sautee until the onions turn translucent. smash a few garlic cloves, chop and then add. garlic will burn so be careful. now add the stock and two cups of rice and bring to a boil. general rule of thumb is 1 cup of rice = 2 cups of liquid. you may need more. add the chicken & sausage back in to incorporate. keep stirring for about 10 minutes on a gentle boil. add more stock if necessary. after 10 minutes reduce heat to the lowest. give a final stir and cover slightly. cook for 10 minutes and fluff up. cook for another 10 minutes. fluff again and add shrimp. cook for 10 more minutes. turn off heat and add sliced scallions.

[homemade] chicken, sausage & shrimp jambalaya
byu/raphtze infood

Uncle Dale’s Chicken and Dumplings

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Notes:

Thighs and legs are best because of the texture of the meat. Breast tends to separate in to strings.

A large diameter pot is best in order to leave a reasonable amount of surface area to cook the dumplings.

Ingredients:

Broth

  • 6 Chicken thighs on the bone or 1 whole chicken cut in to pieces.
  • 1/4 tsp Garlic Powder
  • 1/2 tsp Celery Salt
  • 2 tbsp finely chopped or dried minced onions
  • 1-2 boullion cubes
  • Black Pepper

Dumplings:

  • 2 cups Bisquick
  • 1/3 cup milk

Method:

Place the chicken parts in to the pot , add about 3 inches of water.  Add garlic powder, celery salt, and onions. Boil covered until the meat is cooked. Transfer the meat to a platter and allow to cool.

After the meat cools enough to touch, remove the bone and skin and cut the meat in to about 2 inch sized pieces. Add the meat back to the broth and stir in the bouillon cubes one at a time, taste the broth after each cube to decide if you need more than 1. Pepper if desired.

Combine Bisquick and milk and mix well, this will produce a very stiff, gummy dough and makes about 8 medium sized dumplings.

Bring the broth to a medium boil. Measure the dough in to blobs a little larger than a golf ball and place in the boiling broth. Reduce the heat to slow boil. Cook 10 mins uncovered.  Cover and cook 10 more mins.

Uncover and scoff.

Uncle Dale’s Chicken and Dumplings

Stuffed Lemon Squash

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Ingredients:

  • 1 lb beef
  • 5 lemon squash
  • 1/4 tsp Cayenne pepper
  • 1/4 tsp Salt
  • Pepper
  • Worcestershire sauce
  • Soy sauce
  • Shredded cheddar cheese
  • Red bell pepper, chopped

Method:

Halve the squash and scoop out just the seeds, leave as much of the meat of the squash intact as you can.  Set aside.

Preheat the oven to 350.

In a mixing bowl combine the ground beef, Cayenne pepper, salt, a splash of Worcestershire sauce, soy sauce and pepper.  Brown the beef in a medium skillet.  After the beef is browned, remove from heat and add a 1/4 cup shredded cheese and red bell peppers.  Mix well until the cheese is mostly melted. Drain any fat in the pan off before stuffing.

Full the squash halves with the beef mixture and bake for 30 mins.  Pull out, top each with shredded cheese and bake for 10 min minutes.

Let stand for 10 mins. Carefully tilt each squash (without losing the stuffing!) to drain any liquid that may have pooled in the squash.  Makes 10 squash halves.

Poached Salmon in Coconut Lime Sauce

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Prep: 10 mins
Cook: 15 mins
Total: 25 mins

Recipe video above. Poached Salmon in a coconut lime sauce that tastes like a Thai coconut curry – except it’s super quick and easy to make! Even though the salmon is poached, it’s well worth searing lightly to brown for the extra flavour on both the salmon and in the sauce.

Servings: 4
Calories: 502 kcal
Author: Nagi 

Ingredients

  • 4 salmon fillets , 180g/6oz each preferably skinless (Note 1)
  • Salt and pepper
  • 2 tbsp oil , separated
  • 2 garlic cloves , finely grated
  • 2 tsp ginger , finely grated
  • 1 lemongrass , peeled, finely grated (Note 2)
  • 1 tbsp brown sugar
  • 1 tsp chilli garlic paste or other chilli paste, adjust to taste (Note 3)
  • 400 g/14oz coconut milk (Note 2)
  • 1 tbsp fish sauce (or soy sauce)
  • 2 tsp lime zest (1 lime)
  • Lime juice , to taste

Garnish/serving:

  • Fresh coriander/cilantro leaves , finely chopped (recommended)
  • Finely sliced large red chillies (optional)
  • Vermicelli noodles , soaked per packet, or rice
  • Steamed Asian greens

Instructions

  1. Sprinkle both sides of salmon with salt and pepper.

  2. Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).

  3. Turn heat down to medium low and allow skillet to cool.
  4. Heat remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden ~ 1 minute.

  5. Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste.

  6. Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.

  7. Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.

  8. Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.

  9. Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.

  10. Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.

Notes

1. Salmon – Skinless is better for this dish because it’s not a crispy skin salmon recipe. But skin on is ok too.

2. Lemongrass – peel reedy outer layers and just use the bottom 12cm/5″ of the stalk, the part that’s white and very pale green that can be grated.

Lemongrass paste can be used instead – stir in 1 tbsp once the coconut milk is added.

3. Chilli Paste – Any chilli paste is fine here. Even sriracha or other Asiany hot sauce. This is to add spiciness and adds colour to the sauce.

4. Low fat coconut milk can be used but the sauce won’t have as good a coconut flavour and will be a bit thinner.

5. Variations – This recipe works great with any fish, prawns/shrimp, chicken (thighs or breast halved horizontally or bite size pieces).

6. Nutrition assumes all sauce is used. Remember – all those Omega 3 fatty acids in salmon are good for you! Good for your brain, heart and joints!

Nutrition Facts

Amount Per Serving
Calories 502 Calories from Fat 342
Daily Value*
Total Fat 38g 58%
Saturated Fat 22g 110%
Cholesterol 82mg 27%
Sodium 435mg 18%
Potassium 1017mg 29%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 6g
Protein 32g 64%
Vitamin A1.2%
Vitamin C3.7%
Calcium3.4%
Iron16.3%
* Percent Daily Values are based on a 2000 calorie diet.

Chili with Corn

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Makes 10 servings

Ingredients

  • 1 lb ground beef
  • 1 lb ground turkey
  • 2 cans corn
  • 2 cans diced tomatoes
  • 2 cans black beans
  • 3 bell peppers, chopped
  • 4-5 jalapeno peppers, chopped
  • 2 tbsp Cumin
  • 2 tbsp Garlic Powder
  • 2 tbsp Chili Powder
  • Salt
  • Pepper

Method

Brown meat in pan, drain and set aside

In a large pot add tomatoes and corn without draining.  Drain and rinse black beans and add to pot.  Add the rest of the ingredients to the pot and stir.

Slow cooker: Cook on low for 8 hours

Stove top: Bring to a boil, reduce heat and let simmer for 2-3 hours stirring often so the bottom does not get burnt.

Butter Steak & Potatoes with Green Beans

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astIngredients

  • 1 lb Rib-eye steak
  • Salt
  • Pepper
  • 2-3 pads of butter
  • 1/2 lb red or Yukon potatoes, halved
  • 1/2 lb green beans, cleaned and trimmed

Method

Boil the halved potatoes until not quite fork tender. Drain and set aside.

Salt and pepper both sides of the rib-eye.

Heat a well oiled cast iron pan to med high.  Place the rib eye in the middle of the pan, flip every 30 seconds to a minute  After two or so flips, add the pads of butter to either side and between turns baste the steak in the melted butter.

Continue until both sides have browned and have developed a crust. For medium the crust should around the fatty sections and cover some of the meat but not all, for well-done the crust should be on most of the meat and all the fat is crispy. Test for doneness by lightly pressing down on the meat.  Medium will be firm on the edges and softer in the middle, well-done will be firm through out.

Remove the rib-eye from the pan, cover with foil and set aside to rest.

Place the boiled potatoes cut side down in the the pan around the edges. Cook the potatoes in the pan for about 3-4 mins then in the middle place the cleaned and trimmed green beans. Toss the beans in the oil and cook until the potatoes cut side is browned, total time for green beans should be no more than 2 minutes.

Remove all from the pan and serve.

Serves 2.