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).