Tuesday, August 19, 2014

Turkey and Zucchini Frittata

Who could use more one dish meals?  Me!  With school starting, I've been thinking of filling, nutritious and fast breakfast ideas.  This morning, I came up with this.

Turkey and Zucchini Frittata
3 Tbsp butter, divided (I like Kerrygold)
1 lb ground turkey
1/4 cup chopped onion
1/2 tsp garlic salt
1/4 tsp oregano
1/4 tsp basil
1/8 tsp lemon pepper seasoning
dash cayenne pepper
1 zucchini, sliced in 1/4 inch slices
6 eggs
salt and pepper
6-8 fresh chives, chopped
hot sauce (not necessary, but highly recommended!)

Preheat oven to 350.  In an oven safe skillet, fry turkey and onion in 1 Tbsp butter.  Add garlic salt, oregano, basil, lemon pepper and cayenne.  Scramble eggs in a medium size bowl.  Season with salt & pepper.  Add cooked turkey to eggs and combine.  Add remaining 2 Tbsp of butter to skillet.  Cook zucchini in a single layer for a couple minutes on each side.  Spread egg and turkey mixture over the top of the zucchini and level with a spatula.  Sprinkle with fresh chives.  Bake for about 12 minutes until eggs are cooked.  Serve right side up or upside down.  Drizzle hot sauce on top & devour quickly.  :)

Right out of the oven.

Served upside down.

Don't forget the hot sauce!  Even my grade schoolers put it on theirs!

Wednesday, August 13, 2014

Paleo Empanada

These were so good!  These get the entire family stamp of approval!  Make these soon & plan on making plenty.  Here is the paleo empanada recipe.  I was concerned that this recipe would be too spicy for the kiddos, so I used 1 lb ground beef & 1/2 lb ground turkey.  It was not too spicy, in fact it could have used a bit more heat.  I doubled the "crust" part and still had some filling leftover.  I could have filled them a bit fuller.

I have not tried anything else from this website, but there are lots of yummy looking things.  If you want me to do a test run of a recipe, let me know!

We ate ours with guacamole, fresh tomatoes, fresh cilantro and lettuce. 

Tuesday, August 12, 2014

Gluten Free Chicken Catcciatori

Today we went through the kiddo's wardrobes, made lists and attacked some back to school clothes shopping.  Why must every brand size clothes differently requiring that you try on every single item in every single size?  I know skinny jeans are suppose to be skinny, but must they be so skinny that your foot can't fit through the ankle?  Needless to say, we came home exhausted!  So while the kiddos sorted through the bags, cut off tags and put new thing in the wash or away, I worked on dinner.  This is not paleo since it is served over noodles, but it can be eaten alone.  It was quick & easy and the kiddos & hubby all liked it!

Gluten Free Chicken Catcciatori
1 1/2 lbs boneless, skinless chicken thighs cut in small strips
1 large sweet onion, chopped in large pieces
2 green peppers, chopped in large pieces
1/4 cup coconut flour
1/2 tsp salt
1/2 tsp garlic salt
1/4 tsp black pepper
1 jar marinara sauce (be sure to read the label as many brands add corn syrup or sugar)
 oil (I used avocado)
4 cups gluten free penne pasta (I used some from Costco that is a mix of brown rice, amaranth & quinoa)

Place a pot of waster on the stove and begin to boil.  Mix flour, salts and pepper in a gallon ziploc bag.  Add chicken & shake to coat.  Heat oil in a large skillet or wok.  Add chicken in a single layer.  Flip and cook on other size.  Once almost cooked through, add the peppers & onions.  Add pasta to boiling water and cook according to package directions.  Cook for a few minutes then add jar of marinara, cover with lid and simmer for about 10 minutes.  Drain pasta and serve with sauce.


Monday, August 11, 2014

Simple Balsamic Vinaigrette

I had some organic romaine lettuce, a cucumber and a tomato from my garden that were begging to be made into a salad.  I dressed it in this:

1/4 cup balsamic vinegar
10 drops stevia
2 tsp coconut sugar
3 cloves fresh garlic
1/2 tsp salt
1/2 tsp pepper

Once blended, gradually add:
3/4 cup olive oil

It made about 1 cup.

Friday, August 8, 2014

Roasted Tomato Soup

Do any of you gardeners know the stage where you have too many tomatoes to eat fresh, but not quite enough to make a canner full of something?  This is when I make a batch of tomato soup.  I freeze it and then use it for recipes or just to eat.  I found this recipe for roasted tomato soup and thought it sounded great.  I made a double batch and used chicken broth I had in the freezer instead of vegetable broth.  It seemed to me it needed a bit more spice to it, so I also added 1/2 tsp dried basil, 1/2 tsp Italian seasoning and a bit of fresh basil.  If you like a bit of heat, I would consider roasting a hot pepper with it or adding a few splashes of hot sauce.   
I would like to tell you how much this made and how much I froze, but we ate this with supper and this was all I had left.
Needless to say, my family loved this!  I hope to make it again when I have more tomatoes and this time get some in the freezer!

Wednesday, August 6, 2014

Fresh Tomato-Cucumber Salad

Today is our 14th wedding anniversary!  It was a fairly normal day of ortho appointments, dentist appointments (no cavities, yeah!!!!), work, balancing the checkbook, etc.  My hubby did try to awaken me enough this morning to say "Happy Anniversary," which is very difficult since I'm in my first trimester I could sleep endless amounts stage.  Oh, If you haven't heard we are expecting our 5th child in the spring!  We are so excited! 

Anyway, back to the food.  I was loosely following a recipe tonight & changed so many things, I think I came up with an original.  ;)

Fresh Tomato-Cucumber Salad
1 cucumber, sliced & quartered
1 pint cherry tomatoes, quartered (any tomato should work)
1 small onion, diced
2 Tbsp parsley, chopped
2 Tbsp balsamic vinegar
1/4 cup olive oil (I used extra virgin)
2 Tbsp honey
1/2 tsp sea salt
1/4 tsp red pepper flakes
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp white pepper

Place all the veggies and parsley in a bowl & set aside.  In a separate bowl, whisk together the rest of ingredients until fully combined.  Drizzle the dressing over the vegetables & set aside for 20 minutes.  Gently toss before serving.


We carved out a few minutes to have dinner together tonight with 4 of our favorite people.  :)  
On the menu:
Grass-fed rib eyes
Baked sweet potatoes
Sauteed squash
Fresh tomato-cucumber salad
Cinnamon rolls


We rounded out our unromantic anniversary by digging potatoes after dinner.  It was actually a great day!

Banana Nut Porridge

Here's a great change up for breakfast when eggs are getting old.  My kiddos are not a fan of this, but I like it.  It is not very sweet, but I find it satisfying.  The recipe says it makes 4 servings.  Realistically it is more like 2 hearty adult portions.  I topped mine with some organic raisins.
Banana Nut Porridge Recipe