I took some thin slices of prosciutto and laid them on a cookie sheet with some foil. I drizzled some grape seed oil, brown sugar, and cayenne pepper on top and baked at 400 for about 5 minutes, tops.
Once they came out of the oven, I put them inside 2 slices of sprouted grain bread with fresh slices of Brie and Gouda cheeses, fresh slices of Granny Smith green apples and arugula. I heated the sandwich in a skillet with a little butter and flipped once it began to brown and the cheeses began to melt. Once the sandwich was browned on both sides, I removed from the heat and sliced the center.
On the side, I sliced some English cucumber and plum tomato and put them together in a bowl with a little Red Wine Vinegar, Grape Seed Oil, fresh Dill, salt and pepper to taste. This was a DELICIOUS dinner and I would recommend it for any time of the day!
I enjoyed this dish with Napa River Sauvignon Blanc, which was perfectly paired with the green apple!! Every single ingredient from this dish was from Trader Joe’s, down to the wine!
This recipe is by far the yummiest, most satisfying meatloaf I have EVER had and I don’t feel guilty in the slightest because the only 2 “fillers” are corn flake crumbs and almond meal! I use mushrooms (weird?) to add flavor and moisture and a little Worcestershire sauce for a little kick. Please make and enjoy!! If you want a glass of wine while you make and enjoy this dish, I had Bluefin’s Petite Sirah. At less than $6 a bottle at Trader Joe’s, can you really pass on it??
- 1 lb. Ground Turkey Meat ($2.99 at Trader Joe’s!)
- 3 Eggs
- 1 Cup Chopped Baby Bella Mushrooms
- 1/2 Cup Almond Meal (Trader Joe’s)
- 1/3 Cup Corn Flake Crumbs (I used Kellogg’s)
- 1/4 Cup Ketchup (+ another 2 Tbs. for topping)
- 2 Tbs. Worcestershire Sauce
- 2 Tbs. Grated Parmesan Cheese
- 1/2 tsp. Parsley
- 1/4 tsp. Salt
- 1/4 tsp. Onion Powder
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Baking Powder
Preheat oven to 350 degrees. In a large mixing bowl, combine the 3 eggs, beaten, and the turkey meat. Mix well. Add the mushrooms and mix again. Put the almond meal and corn flake crumbs and mix once more. Finally, add all remaining ingredients and mix together, then pour into a greased loaf pan spreading evenly (I used Trader Joe’s Extra Virgin Italian Olive Oil Spray to grease the pan).
Take the extra 2 Tbs. of ketchup and spread evenly over the top of the loaf.
Bake for 45 Minutes and enjoy!
OK! So it’s not paleo OR gluten free BUUUUT, it’s still relatively healthy and delicious! I didn’t feel overly full or too guilty about this one. I opted for all-veggie toppings, which cut back on the sodium (I don’t like chicken on my pizza unless it’s a BBQ or Buffalo, so I usually do prosciutto or pepperoni).
Here’s what I did:
- Preheat Oven to 425 degrees
- 2 Cups Whole Wheat Flour (plus extra for kneading)
- 1/4 oz. Pizza Crust Yeast “Fast and Easy”
- 2 tsp. Honey
- 2/3 Cup Hot Water
- 3 Tbs. Grape Seed Oil (plus extra for greasing baking sheet)
- 8 oz. Trader Joe’s Fat Free Pizza Sauce
- 1/2 Large Green Bell Pepper
- 1/8th Purple Onion (sliced)
- 1/2 Cup Sliced Baby Bella Mushrooms
- 1 1/2 Cups Shredded Part Skim Mozzarella Cheese (Harris Teeter)
- 1/4 Cup Grated Parmesan Cheese
- 1 Tbs. Italian Seasoning
- 1 tsp. Salt
In a large mixing bowl, combine the flour, yeast, and honey and mix together. Add the oil and slowly add the water while mixing with your hands. Slowly form a ball and place on a clean surface coated with more flour. Begin to knead the dough until the dough starts to pull back as you stretch. Add more flour to the surface, if needed and begin to roll out into a rectangle to fit your cookie sheet.
Grease cookie sheet (I used a 17 x 12 1/2 sheet and greased with oil and paper towels) and place the rolled out dough. Begin to stretch and cover the sheet corner to corner and brush the edges with oil. Place in the preheated oven and bake dough for 5 minutes. Remove and add all toppings. Place back in the oven and bake for 10 more minutes. Remove and allow to cool before slicing….ENJOY!! (I did!)
- 1 Tbs. Sesame Oil
- 1/2 Shallot
- 3 Eggs
- 2 lbs. Chicken breast
- 3/4 Fresh Cilantro
- 3 Tbs. Chopped Scallions
- 1 1/2 Cup Bean Sprouts
- 1/2 Cup Rice Vinegar
- 1/2 Cup Lime Juice
- 1/4 Cup Siracha
- 1/4 Cup Fish Sauce
- 1/4 Cup Liquid Amino Acids
- 1/4 Cup Oyster Sauce
- 1/2 Cup Crushed Peanuts
- 16 oz. Flat Rice Noodles
In a sauté pan, pour a little sesame oil and heat over medium. Beat the eggs and pour into heated pan, scrambling as they cook. After cooked completely, set aside. Pour a little more of the sesame oil into the pan and throw in the chicken, cut into cubes.
While the chicken is cooking, stirring occasionally, cook the rice noodles as instructed (I boil for about 4 minutes because I like them cooked al dente).
Once the chicken has cooked thoroughly, remove the chicken, leaving the juice and add the diced shallot into the pan, stirring a few times while the shallot softens. Once the shallot has softened, add the egg and chicken back into the pan. Toss together and add the noodles. Finally, pour the liquid ingredients over everything and toss together. Finally, add the cilantro, peanuts and bean sprouts and toss once more. Serve immediately and ENJOY!!
I enjoyed this tonight with some Grower’s Reserve Chardonnay…because, you know…I like to drink wine while I cook…and eat;)
They say you learn something from every relationship…
Take your bottle of white, wrap it in paper towels and dampen completely with cool water. Stick in the back of your freezer and set the timer for at least 10 minutes. Open and enjoy!!!
Thank you, 2008 for gaining some very important and useful tips on how to chill wine in 10 minutes! (Every moron will teach us something, right;)
I have to admit, sometimes when I’m cooking, I don’t know what I’m really making until it’s done. This started out as a chicken tortilla soup, and about an hour into the slow cooking process, I decided to add a thickener, wild rice, lentils, peas and carrots. This soup was SO deliciously tasty and such a good snow day treat! My husband and I ate almost the whole crockpot full the first day! This soup was EVEN BETTER the 2nd day!
I didn’t write the recipe down as I went on, but here’s the basis of what I did and I hope you can recreate it in your own way. Please leave any questions below and I will happily give you any tips I can!
I started with 3 boneless, skinless chicken breasts, one small chopped shallot and about 16 ounces of organic, low sodium chicken broth. I covered each chicken breast in taco seasoning and a little cumin, and cooked the ingredients on high in my slow cooker for about an hour and a half. I added more chicken broth, uncooked wild rice (about 1 cup), lentils (about 1/4 cup), and some frozen peas and carrots. I covered it up again and allowed to cook for another hour or so, stirring occasionally. I then pulled the chicken apart with 2 forks (which was really easy) and added about 1/4 cup half and half. I took a little bit of butter (about 1/4 stick) and heated that in a small skillet on the stove until it melted. I added 1/4 cup low fat milk and finally, to thicken, about 1/4 cup Tapioca Starch (you can also use Arrow Root or Corn Starch to keep it gluten free) and continuously stir. This only takes a few seconds, as the mixture will thicken REALLY QUICKLY! Add this to the soup immediately and turn the slow cooker to Low.
Add salt, pepper, thyme, 21 Season Salute (from Trader Joe’s and GREAT in soups!), and the rest of the chicken broth (total of 32 ounces). Let this sit for as long as you can, as the soup will thicken over time. I served this with a few crackers and red wine (obviously).
I probably let this soup cook for at least 4 hours from start to finish before we ate any. I allowed it to cook on Low for the rest of the day and finally turned it off before bed. The next day, I heated it up with a little more chicken broth!! Soooooo good!
Do you find yourself craving chicken tenders? The salt really calls to me sometimes, too! I cut 1 boneless, skinless chicken breast into “tender” sized pieces.
Preheat oven to 400, line a baking sheet with tin foil and spray with any cooking spray (I used Trader Joe’s Olive Oil Spray, just be careful under ingredient list if you have any allergies)
Pour some almond meal (another Trader Joe’s purchase) in one bowl and an egg in another. Wash and dip each chicken tender in the egg and then roll in the almond meal until completely coated. Lay each piece on the baking sheet and spray again with the cooking spray (so the tops get a little crispy).
Sprinkle with salt (and pepper, if you like) to taste and bake for 20 min.
For the guacamole dip, I just crushed up 1 avocado, poured about 1 Tbs lemon juice and 1 Tbs lime juice, 1/2 plum tomato (cut into little pieces), about 1/4 cup chopped purple onion, 1 diced garlic clove, some salt to taste and fresh cilantro. (I LOVE cilantro, so I put a lot, but you can add as much as you like! I chop up to get the flavors going and mix it all in!) *You can also use a honey mustard or buffalo sauce as dippers too!
You can make these “Buffalo” style simply by rolling them (once cooked) in Frank’s Red Hot Sauce. I recommend this instead of other “Buffalo” sauces because they tend to add butter. Frank’s Red Hot has very minimal ingredients and adds LOTS of flavor! I serve with celery and carrots, add some ranch dressing if you’re feeling frisky!