Baked Meatball Parmigiana

Ingredients

• 1 1/2 pounds meatloaf mix (beef, pork, veal combo)
• 4 cloves garlic-roughly chopped, not minced
• a handful of chopped parsley
• 1 cup bread crumbs (I used Schar gluten free brand)
• 1 cup shredded Parmesan cheese (not grated) (sometimes I use grated asiago cheese)
• 2 eggs
• salt to taste
• Sauce of your choice (approx two 24-oz jars)
• Mozzarella cheese to top it off with!

Instructions

1. Mix all of the above meatball ingredients and form your meatballs-not too large.
2. Pour 1-2 Tablespoons oil on a baking stone or pan with sides and bake at 400 for 20 minutes.
3. Lower oven to 375.
4. Pour some sauce in the bottom of your dish(es).
5. I used a ceramic dish pictured above or you could use one 9×13.
6. Lay meatballs on top of the sauce. Cover with more sauce and dress the top up with lots of mozzarella! It should be covered with cheese!!!
7. Cover with foil and bake for 20 mins.
8. Remove foil and bake an additional 20 mins or until meatballs are cooked through and cheese is browning.
9. For the last 4 minutes I raised the oven temp to 400 to help the browning.

Bacon wrapped chicken

Step 1: Start out with your chicken breast on top of a layer of plastic wrap, then another piece of plastic wrap on top.

Step 2: Then take out your anger and hit the chicken with your husband's hammer or a meat tenderizer. Be careful not to get holes in your chicken.

Step 3: Next, lay out some bacon on a plate. 2-4 pieces vertically, and 2 pieces horizontally (I used 4 because I was trying to use up the bacon). You can also substitute with turkey bacon.

Step 4:  Lay your chicken in the center of the bacon. I also sprinkled a little bit of seasoning salt on the chicken. Mix together some cream cheese and garlic salt, or use the herb flavored cream cheese. Spread a layer of the mixture on the chicken, then add a little bit of shredded cheddar cheese.

Other filling ideas: Pepper Jack cheese, Monterey Jack cheese, Mozzarella cheese, jalapeños, green chilis, green onions, spinach, mushrooms, onion, and asparagus

Step 5: Roll the chicken up a little and fold up the horizontal pieces of bacon, making sure the sides are covered. then fold up the vertical pieces and secure with a toothpick if they won't stay.

Step 6: Lay the chicken seam side down on a greased pan. I just put mine onto some tinfoil on top of the pan and it worked great. You can bake as-is, or sprinkle a little bit of brown sugar on top for some sweetness.

1. Bake at 400° for about 45 minutes, turning it over about halfway through.
2. Then turn the oven up to 500° or broil (watch closely!!) to brown the bacon and make it crispy. *You can turn the chicken over again to make sure all the bacon is cooked.

This is also great without the bacon. Just cook for 35-45 minutes or until the juices run clear.

*If you cut open the chicken after all of this and the bacon still isn't cooked all the way through, you can put it back in the oven for another 15 minutes or so and it will be perfect!

Cheesy ham, chicken, and bacon casserole

CHEESY HAM, CHICKEN AND BACON CASSEROLE

6 slices bacon, cut up into small pieces

4 large chicken breasts

Seasoning salt, to taste

4 oz Deli ham slices, four of them (125 g)

4 oz cheese slices, four of them (125 g)

  (Muenster recommended)

1 cup grated Monterey Jack cheese (250 mL) 

Preheat the oven to 350°F (180°C). 

In frying pan, cook bacon, until just before it gets too crispy.  Remove and save the bacon fat.

Pat chicken dry with paper towels.  Remove any little bits of bone and excess fat.  Slice chicken breasts through, but not all the way, as if you’re going to butterfly them or stuff them.

In frying pan over medium high heat in hot bacon fat, sear chicken breasts on both sides until turning golden in spots, about 6 minutes.  Sprinkle both sides with seasoning salt. Place chicken breast in 9 x 13-inch (2 L) casserole dish.

Stuff each chicken breast with a folded-over slice of ham.  Within each piece of ham, place a folded-over slice of Muenster cheese (or whatever cheese you have on hand).  Top with bits of bacon on each chicken breast.

Bake uncovered 15 minutes.  Cover with grated Monterey Jack (or whatever you have) cheese and bake another 20 minutes, or until juices run clear.

Healthy Peanut Butter Fudge

Healthy Peanut Butter Fudge

• 1/2 cup peanut butter or allergy-friendly alternative (110g)
• 1 large banana (150g) (Can sub with 2/3 cup coconut butter)
• 1 tsp pure vanilla extract
• 1/16 tsp salt (I also used salted peanut butter)
• 2 tbsp coconut butter OR melted virgin coconut oil (You can sub with 2 tbsp pb. Texture will just be less fudge-like. Or see note below for a possible substitution.) (20g)
• pinch uncut stevia OR 2 tbsp powdered sugar or  pure maple syrup

(If peanut butter is not stir-able, gently heat until you are able to easily stir it.) Either combine all ingredients in a small blender until completely smooth, OR mash the banana and stir together ingredients very patiently by hand until completely smooth. Scoop into a small plastic container OR parchment-lined glass container OR candy molds OR mini cupcake liners. (You have options!) Freeze until firm. Due to the melty nature of coconut, this fudge is best stored in the freezer.

**For a shelf-stable fudge, you might be able to substitute shortening (Spectrum brand is non-hydrogenated) for the coconut, but I have not tried. If you wish to experiment, be sure to report back for other commenters who may be interested in hearing your results.

Cauliflower breadsticks

Cauliflower breadsticks

Ingredients:
Cauliflower - 1 large head
Egg- 1
A mix of grated cheese  - Mozzarella, Sharp cheddar or Texmex - 3/4 cup (use half for the dough and reserve half for topping in the end)
Italian seasoning - 1 tsp
Garlic and parsley powder -1 tsp
A mix of dried herbs -1 tsp (oregano,basil rosemary and thyme)
Salt and pepper to taste

Method:
1.Cut the cauliflower into florets wash well and steam them until 3/4 th cooked in a steamer.
(Note : chop cauliflower in food processor to a coarse consistency or grate it and microwave it or bake it till 3/4 cooked )
2. Leave it in the steamer pot for excess water to drain off and cool.

3.Squish well with ur hand until all the florets are broken and it becomes a grainy consistency few bigger pieces are fine. (if u have already grated in step 1 leave out this step.)
4.&5. Squeeze off all the liquid with a kitchen tea towel.Feeling lazy like me then- spread it on few sheets of  paper napkin to air dry while u attend other chores.

6.Put all the rest of the ingredients with cauliflower  and mix well (with ur hand)
7.Put it on a baking tray lined with parchment paper. spread it into evenly.Pat the top and sides so it sticks together.
8&9..Bake at 375-400 F for 18 minutes pull it outspread the reserved cheese and bake for another 5 minutes.

I moved my bread sticks to the lowest rack and left it in the oven for another 10 minutes soon after switching off. (if any sogginess is there it would dry out )
 Let it rest  for 5 minutes outside then slice and enjoy with any sauce of your choice.

Spaghetti Squash Au Gratin

Spaghetti Squash Au Gratin
Serves 6

1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup sour cream
½ cup shredded cheddar cheese

Cut the spaghetti squash in half and remove the seeds.  Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes.  In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color.  Salt and pepper to taste.  

Using a fork, scrape the insides of the squash and transfer to a small bowl.  Combine the squash, onions, sour cream and half the cheese together and mix well.  Transfer the mixture to a buttered baking dish and top with remaining cheese.

Place into a 375º for 15 – 20 minutes until golden brown on top. 

Spinach and Salsa Chicken

Spinach and Salsa Chicken

Ingredients:

3-4 boneless skinless chicken breast

2 cups of salsa (or Pico de Gallo)

Frozen bag of spinach (I usually use 1/2 the bag, but you could use more or less)


1 to 2 tablespoons of Mrs. Dash Garlic and Herb seasoning

Directions: Place all items in freezer bag, you can add or wait for the spinach

Write on bag:

   1. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4.

   2. Shred the chicken and mix together with the spinach.

   3. Serve on whole-wheat tortillas (homade grain free), over cauliflower rice, or even over a salad for a healthy Paleo meal!

Low Fat Mexican Fiesta Chicken

Low Fat Mexican Fiesta Chicken

 Ingredients:

4-5 Chicken Breasts

1 Package Taco seasoning

2 tablespoons Extra Virgin Olive Oil

2 tablespoons Apple Cider Vinegar

1/4 cup Water

1 Can Diced Tomatoes no salt added

1 Can Black Beans rinsed and drained





Directions:

 Place chicken in freezer bag, mix the taco seasoning in a bowl with oil, vinegar and water, pour over chicken. Add in tomatoes and beans.

Write on bag: 

   1. Cook on LOW for about 4-5 hours or until chicken can easily be cut in half or shredded,

   2. Serve with shredded cheddar

      cheese on top. 

Crock Pot Cheeseburger Soup

Crock Pot Cheeseburger Soup

Ingredients:

1 pound ground beef, browned

½ cup chopped onion

½ cup chopped pepper

1 can diced tomatoes (14.5 ounce)

1 teaspoon salt

1 teaspoon oregano

½ teaspoon pepper

3 cups beef broth

4 cups diced potatoes (skip for Paleo)

8 ounces cheddar cheese, shredded

Directions:

Combine the beef, onion, pepper, spices, tomatoes, broth and potatoes in bag.

Write on bag: ¼ cup flour (almond flour=Paleo), 1 cup milk (almond milk for Paleo)

   1. Cover and cook on low for 8 hours.

   2. About 30 minutes before it is time to eat, combine the flour and milk. Whisk until no   
       lumps remain. Stir into soup. Add cheese and stir again. Cover and cook until soup is 
       thickened…about 30 minutes.

Taco Chili

Taco Chili

Ingredients:

1 lb. cooked ground beef

1 medium onion chopped

1 can black beans drained

1 can navy beans drained

1 8 oz can tomato sauce

2 14 oz. cans diced tomatoes

1 small can diced green chiles

1 package taco seasoning

Directions: Place all ingredients in freezer bag and freeze until ready. 

Write on bag: 1 can diced green onions, shredded cheese

   1. Thaw slightly, place in crock pot and cook on low for 4-6 hours. 

   2. Serve with shredded cheese

Cilantro Lime Grilled Chicken

Cilantro Lime Grilled Chicken

Ingredients

• 4 boneless, skinless chicken breast
• 2 heaping TBS fresh chopped cilantro
• 3 TBSP extra virgin olive oil
• ½ tsp garlic powder
• 1 tsp chili powder
• ½ tsp cumin
• 1 tsp oregano or 1 TBS fresh chopped oregano
• salt and pepper to taste
• 2 TBS fresh lime juice

Pecan Pie Bars

Pecan Pie Bars

INGREDIENTS

For the crust
1 3/4 cups blanched almond flour
1 egg
1 tablespoon coconut oil
1/2 teaspoon arrowroot powder
1/4 teaspoon sea salt

For the filling
10 pitted dates
2 eggs
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1 cup chopped pecans

DIRECTIONS

1. Preheat the oven to 350°F.
2. In a food processor, combine the almond flour, egg, coconut oil, arrowroot powder, and sea salt. Pulse until the dough forms a ball. Line a 10x15-inch glass casserole dish with parchment paper, press the dough evenly the dish, and bake it for 15 minutes.
3. Meanwhile, make the filling by adding the dates, eggs, maple syrup, and vanilla extract to the food processor. Process on high until the filling is smooth.
4. Pour the filling mixture over the partially baked crust. Sprinkle the pecans evenly over the top, and bake the bars for another 25 to 30 minutes. Make sure the bars cool before cutting them.

Paleo Almond Chicken Fingers

Paleo Almond Chicken Fingers

 

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Serves: 4

Ingredients

• 1lb boneless, skinless chicken breasts
• 1 cup almond meal
• 1 tbsp paprika
• ½ tsp garlic powder
• 1 tsp cumin
• 1 tsp cayenne pepper
• 1 tsp black pepper
• 1 tsp sea salt
• 2 eggs, lightly beaten
• olive oil cooking spray

Instructions

1. Preheat oven to 375
2. Slice chicken breasts into long strips, 1-2″ wide
3. Mix together almond meal, paprika, garlic, cumin, cayenne, pepper, and salt
4. Dredge each piece of chicken in egg and then coat with almond spice mixture
5. Place in a cookie sheet greased with cooking spray
6. Repeat with all chicken pieces
7. Bake for 20-25 minutes, until golden
8. Serve!

Low Carb Meatballs alla Parmigiana

Low Carb Meatballs alla Parmigiana

Yield: 15 two-inch meatballs

Serving Size: 3 meatballs

Finally! A delicious gluten free and low carb meatball recipe!

Ingredients

• For the meatballs
• 1.5lbs ground beef (80/20)
• 2 Tbl fresh parsley, chopped
• 3/4 cup grated parmesan cheese
• 1/2 cup almond flour
• 2 eggs
• 1 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/4 tsp garlic powder
• 1 tsp dried onion flakes
• 1/4 tsp dried oregano
• 1/2 cup warm water
• For the Parmigiana
• 1 cup marinara sauce
• 4 oz mozzarella cheese

Instructions

• Combine all of the meatball ingredients in a large bowl and mix well. Form into fifteen 2″ meatballs. Bake at 350 degrees (F) for 20 minutes OR fry in a large skillet over medium heat until cooked through. Pro-tip – try frying in bacon grease if you have any – it adds another level of flavor. Frying produces the golden brown color shown in the photos above.
• For the Parmigiana
• Place the cooked meatballs in an oven safe dish. Spoon approximately 1 Tbl sauce over each meatball. Cover with approximately 1/4 oz of mozzarella cheese each. Bake at 350 degrees (F) for 20 minutes (40 minutes if meatballs are frozen) or until heated through and the cheese is golden. Garnish with fresh parsley if desired.

Notes

Approx nutrition info per “naked” meatball: 121 cals, 8g fat, .7g net carbs, 11g protein

Approx nutrition info per meatball parmigiana: 151 cals, 9g fat, 1.7g net carbs, 12g protein