Finally, what you've all been waiting for.......recipes!

The chili recipe was shared here before, but I included it again in case anyone missed it.

RECIPES

DISCLAIMER: Everyone wants my recipes, but I don’t measure when I cook, these are estimates, taste as you go!

MEXICAN SALAD

This salad is a treat, not an everyday meal- there is sugar in the salsa, the ranch is creamy, and there is a lot of cheese!

spinach- enough to fill the plate

Trader Joe’s healthy 8 veggie mix (broccoli, carrots, green pepper, red cabbage, green cabbage, jicima, radish, celery)

about half a chicken breast shredded

1 slice turkey bacon crumbled

1 avocado cubed

2 tbsp Trader Joe’s pineapple salsa

drizzle of cilantro ranch dressing (see recipe below)

shredded Mexican blend cheese

Layer all ingredients on a large plate in the order listed.

CILANTRO RANCH DRESSING

¼ cup sour cream or plain greek yogurt

1 tsp lemon juice

2 tsp white vinegar

salt & pepper

garlic powder

onion powder

finely chopped fresh cilantro

enough milk to get it to salad dressing consistency

Mix all ingredients together.  I like to wait until the sour cream is almost empty & make it right in the container.

(ALMOST) CLEAN EATING ICE CREAM

(Because you couldn’t pay me to give up peanut butter, actually you might be able to- if you paid me, I could afford to switch to almond butter, I’m sorry, but at $5 a pop, I’ll stick with peanut.)

1 very ripe banana, peeled & frozen

1 tbs peanut butter

2 tbs plain unsweetened coconut milk (add more if not blending)

1 tbs (or more!) cocoa powder

Put all ingredients in blender or food processor, blend & serve! Comes out like soft serve ice cream!

CROCKPOT CHILI

half an onion, diced

3 stalks of celery, diced

2 carrots, diced or shredded

a few tbs crushed garlic (to suit your taste, I like a ton!)

olive oil

taco seasoning (http://smells-like-home.com/2011/06/diy-taco-seasoning/)

adobo seasoning

optional: 1 pkg browned ground beef or turkey

2 tbs tomato paste (Trader Joe’s sells it in a tube now!)

1 tbs apple cider vinegar

1/2 cup of chicken, beef, or veggie broth

1 can black beans

1 can cannelini beans

1 can diced tomatoes

half a pkg Trader Joe's frozen super sweet fire roasted corn

1 pkg Trader Joe's frozen tri color peppers (or chop up your own)

handful of frozen spinach leaves*

handful of frozen kale*

optional (if you want to make it a cheat meal because of the grains): 1 pkg Trader Joe's 10 minute farro (or you could use brown rice)

*I buy spinach and kale bagged like for salad, stick the whole thing in the freezer, crunch up the bag, then throw handfuls in everything for extra veggies that are too small to be detected by picky children.

Turn the slow cooker on high, and add chopped carrots, celery, & onion, with a splash of olive oil, all the seasoning, and the crushed garlic.

When the onions are soft, add all the other ingredients except the farro & give it a good stir.

Cook for 6-8 hours, add farro 10 minutes prior to serving.

LENTIL SOUP

1 tbs butter or olive oil

½ an onion, diced

1 cup diced celery

1 cup diced or shredded carrots

1 tbs crushed garlic

½ cup green lentils

½ cup red lentils

1 cup frozen kale and/or spinach

1 cup chicken, beef, or veggie broth

optional: 1 pkg sweet Italian sausage, sliced into coins

cumin

curry

salt & pepper

optional: cayenne pepper

optional: parmesan cheese

Place butter or oil, onions, celery, carrots, and garlic in the slow cooker. When onions have softened, add all other ingredients except barley, rice, and parmesan cheese. Cook on high for 3 hours or low all day. Serve with a sprinkle of parmesan cheese. 

This can also be an “everything but the kitchen sink” kind of meal. Add every veggie or meat you want! Sometimes I make it with chicken breast instead of sausage, and just shred the chicken after it’s cooked all day. Sometimes I make it completely vegetarian. I’ll also throw in a can of black beans or garbanzos if I have them in the house.

VEGETARIAN LOW CARB “LASAGNA”

1 tbs olive oil

half an onion, diced

1 tbs (or more!) crushed garlic

3 zucchinis, sliced into half circles

2 yellow squashes, sliced into half circles

1 package (or about 2 cups) sliced baby bella mushrooms

1 jar marinara sauce

1 container ricotta cheese

2 eggs

2 tbs parmesan cheese

2 tbs milk

salt & pepper

garlic powder

onion powder

Italian seasoning mix or basil, parsley, oregano & thyme

1 cup shredded mozzarella cheese

¼ cup goat cheese

Preheat oven to 350 degrees.

Sauté onion & garlic in olive oil until onions have softened. Add veggies, salt, pepper, and Italian seasoning. Simmer for 5-10 minutes. Add marinara sauce.

In a separate bowl, mix ricotta, 2 beaten eggs, parmesan cheese, milk, salt, pepper, garlic powder, onion powder, and Italian seasoning.

Spread half of the veggie/sauce mixture in a greased lasagna pan, then spread the ricotta mixture on top, sprinkle with some of the mozzarella & goat cheese, reserving most of it for the top layer.  Cover with the other half of the veggies & sauce, then sprinkle the rest of the mozzarella & goat cheese on top.

Bake at 350 for 45 minutes.  

Everyone is asking about my salads.  Honestly, they're all variations of the same ingredients:

Lettuce (spinach, red leaf, or bagged spring mix)

shredded chicken breast

crumbled turkey bacon

hard boiled egg

slivered almonds

avocado

Trader Joe's healthy 8 veggie mix 

kalamata olives

roasted red peppers

brocolli

shredded carrots

pea shoots

mushrooms 

beets

cheese (feta, gorgonzola, shaved parmesan, or goat cheese)

Dressing is usually extra virgin olive oil with salt & pepper. Sometimes I'll treat myself with balsamic glaze from Trader Joe's or the ranch dressing recipe above (usually with parsley & dill instead of cilantro).