"Taco Pie" - Happy Low Carb Mom

This recipe is from @happy_lowcarb_mom from Instagram.  I doubled her recipe and added a ton of fresh chopped spinach for some added nutrition.  This is a very easy dish to make, it is VERY handy when made ahead of time, is great with added "fixins" and is low/no carb.  I substituted a mixture of ground turkey and ground turkey breast to lower the fat content, and used skim milk shredded cheese to offset the eggs and heavy cream fat.  The husband enjoyed this, particularly for how filling it was.

1 lb ground turkey breast
1 lb ground turkey
2 pkgs taco seasoning
1 yellow onion, chopped
1/2 cup fresh salsa
2 cups fresh spinach, chopped
2 cups shredded lowfat/skim milk mexican blend cheese, divided
8 eggs (i discarded two of the yolks)
1 cup heavy cream
salt
pepper

1.  In a saucepan, saute chopped onions in olive oil.  Add turkey and taco seasoning.  Cook until meat is cooked through, add the spinach until it wilts. Set aside to cool.

2.  Whisk eggs & heavy cream together.  Stir in salsa, 1 & 1/4 cup cheese, and a pinch of salt.

3.  Stir taco meat into egg mixture.  Pour into greased pie dish.  Sprinkle remaining cheese on top.      Cover and chill until ready to bake.

4.  Bake at 350 for 45 - 55 minutes until brown and bubbly on top and pie has set.  *Makes PLENTY for leftovers*

Serve warm with suggested toppings:

Sliced avocado
Sour cream
Salsa
Cilantro
Chopped green onions
Hot Sauce/siracha

Avocado Crack Dip

This picture isn't great, but the recipe sure damn was! My friend Jenn brought this dip with sweet potato chips to our healthy potluck dinner and it was a huge hit!  The recipe comes from www.listotic.com.  Here it is below!

AVOCADO CRACK DIP RECIPE

INGREDIENTS:

• 3 large avocados (chopped into small chunks)
• 1 pint cherry tomatoes (chopped into small chunks)
• 4 ounces plain crumbled feta cheese
• 1 small bunch of fresh parsley (chopped fine)
• 1 tbsp olive oil
• 1.5 tbsp red wine vinegar
• 1/2 tsp or more of garlic powder
• salt and pepper to taste
• 1/4 cup chopped fresh onion or 1 tsp onion powder (optional)
• 1 bag tortilla chips for serving

Thai Noodle Salad with Peanut Sauce

My friend Karina brought this to my healthy potluck dinner and it was a huge hit!  Full of flavor, packed with crunch.  As a time saver, this pairs nicely with the Spicy Peanut Dressing from Trader Joes!

Recipe from www.feastingathome.com

thai noodle salad with peanut sauce

★★★★★

5 from 63 reviews

A simple delicious recipe for Thai Noodle Salad with Peanut Sauce, loaded up with healthy veggies. Vegan and Gluten free, this make-ahead salad is perfect for midweek lunches or large gatherings.  Add Sesame Ginger Tofu for added protein!

• Author: Sylvia Fountaine
• Prep Time: 15
• Cook Time: 15
• Total Time: 30 minutes
• Yield: 6 1x
• Category: Vegan, Salad
• Method: Tossed
• Cuisine: Thai

SCALE 

ingredients

• 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
• 4 cups mix of cabbage, carrots and radish, shredded or grated
• 1 red bell pepper, finely sliced
• 3 scallions, sliced
• ½ bunch cilantro, chopped (or sub basil and mint)
• 1 tablespoon (or less, or more) jalapeño, finely chopped
• ¼–½ cup roasted, crushed peanuts ( garnish)

Thai Peanut Sauce ( make a double batch and save the rest for another use)

• 3 thin slices ginger- cut across the grain, about the size of a quarter.
• 1 fat clove garlic
• ¼ cup peanut butter ( or sub almond butter!)
• ¼ cup fresh orange juice ( roughly ½ an orange)
• 3 tablespoon fresh lime juice ( 1 lime)
• 2 tablespoons soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
• 3 tablespoons honey or agave
• 3 tablespoons toasted sesame oil
• ½ –1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
• ½ teaspoon salt

instructions

Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.

In the meantime, blend the peanut sauce ingredients together in a blender until smooth.

Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.

Taste, adjust the salt and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

notes

If cooking pad thai style rice noodles, add the noodles to a pot of boiling water. Turn heat off, stir and let steep 2-3 minutes until tender, drain and run under cool water.

Keywords: thai noodle salad, thai noodle salad recipe, thai salad, best peanut sauce, peanut sauce recipe, vegan thai noodle salad recipe

Wild Arugula Salad with Parmesan, Pine Nuts and Lemony Shallot Vinaigrette

This is one of my favorite salads to make alongside a steak, and a hot side dish.  It is light, tangy, peppery and nutty. 

1 package wild or baby arugula
1/2 cup pine nuts, toasted
1/4 cup fresh grated parmesan


For the dressing:

Juice of 1/2 a lemon
1/4 cup olive oil
1 tbsp honey
1 tbsp dijon mustard
1/2 shallot, minced
salt and pepper

Toss salad with desired amount of dressing.  So tasty!

Paleo Buffalo Chicken Casserole

My good friend Nicole made this and I am obsessed!  I love spicy foods, especially when they're HEALTHY!

This came from www.realfoodwithjessica.com

PALEO BUFFALO CHICKEN CASSEROLE

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INGREDIENTS

• 1 large spaghetti squash, cooked and shredded
• 1 large onion, diced
• 1 cup diced carrots, about 2-3 medium size
• 2 pounds cooked chicken
• 1 cup Frank's Red Hot*
• 1/4 cup Whole30 Ranch Dressing
• 1 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 3 eggs

INSTRUCTIONS

• Preheat oven to 400° and line a 13x9 pan with parchment paper and set aside.
• While squash is cooking, sauté the onion and carrots for 5-7 minutes- until softened and mostly cooked through.
• Shred squash with a fork and place in a large bowl. Use a clean towel and press the liquid out- it doesn't have to be super dry, but this helps make the casserole not too watery.
• Add the onion mixture to the bowl along with the chicken, hot sauce, ranch, garlic powder, salt and pepper. Stir well.
• Add the eggs, mix well, and pour mixture into the prepared pan.
• Bake for 30-35 minutes.
• Serve with additional ranch if desired.

NOTES:

*This is spicy with a full cup, so use 1/2 cup if you like more mild or making for kids.

DID YOU MAKE THIS RECIPE?Tag me on Instagram at@RealFoodWithJessica or leave me a comment & rating below.

Carrot Ginger Soup

This is so light, fresh, vibrant, and HEALING.  With the antioxidants of carrots, the healing powers of ginger and turmeric, this is my go-to when feeling run down.

Ingredients:

1 lb organic whole carrots, peeled
1 onion, chopped
3 garlic cloves, minced
1 Tbsp peeled and grated fresh ginger
1 Tsp peeled and grated fresh turmeric root
1 tsp crushed red pepper
3 cups chicken or vegetable broth (for a vegan option)*
1 can full fat coconut milk
salt & pepper
olive oil

Method:

Toss carrots with 2 Tbsp olive oil, salt and pepper.  Roast at 400 degrees for 40 minutes.

In a dutch oven, or large pot, sautee onions in olive oil until tender, then add garlic, turmeric, ginger and crushed red pepper.

Add carrots to the pot, pour in broth, and bring to a boil.  Reduce to a simmer, then use immersion blender until creamy.  Add salt and pepper to taste, then before serving stir in a can of coconut milk.

* For added healing benefits, substitute store bought broth for homemade bone broth.  Adds SO much flavor, protein, and nutrients!*

Jaclyn's "Award Winning" Cauliflower Stir Fry

The voters voted, and this was the winning dish at my "Healthy Potluck" dinner! 

- Sautee small onion in olive oil
- Add two eggs, stirring quickly to scramble
- Add soy sauce
- Heat bag of frozen cauliflower rice in microwave
- Heat bag of frozen peas in microwave
- Pan fry two boneless skinless chicken breasts in a separate pan.  Set aside and shred/chop.
- Combine rice, chicken, and egg mixture.  Add more soy sauce as desired.

Courtney's "Famous in the Neighborhood" Cauliflower Mash

I've tried this many many many times, and I think I've just about perfected it.  Here is my go-to:

Ingredients:

1 head cauliflower, cut into florets
1/2 Cup cream cheese
1 Tbsp butter
2 cups chicken or vegetable broth
2 Tbsp chives
1 Tbsp (or to taste) truffle salt

Method:

Using a steamer, steam the cauliflower in the chicken or vegetable broth until tender.  Drain.  Add cream cheese and butter to the cauliflower, blend with an immersion blender until creamy.  Stir in the truffle salt, and top with chopped chives. 

This is a great dish to make ahead, put in a casserole dish, then bake at 350 for 30 minutes to warm, and then top with chives.  Enjoy!  Let me know if you love it as much as I do!

Papa Hughie's Seafood World Tuna Yukke

FROM OUR FAMOUS LOCAL RESTAURANT! PAPA HUGHIE'S SEAFOOD WORLD AND PAPA'S RAW BAR, LIGHTHOUSE POINT, FL

Spinach Artichoke Chicken Spaghetti Squash

RECIPE FROM 

PALEORUNNINGMOMMA.COM

Chicken Spinach Artichoke Spaghetti Squash {Paleo, Whole30, Keto}

This chicken spinach artichoke spaghetti squash was inspired by my Whole30 chicken spinach artichoke dip! It’s creamy, filling, packed with protein and veggies and seriously addicting. It’s paleo, Whole30 friendly, gluten-free, and dairy-free.

Author: Michele

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Course: Dinner/Lunch

Cuisine: Paleo, Whole30

Servings: 8

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Ingredients

• 1 med-large spaghetti squash
• 1 lb chicken breast boneless and skinless
• 1 tbsp olive or avocado oil
• Salt and pepper to season chicken
• 1 Tbsp ghee or coconut oil
• 1 med onion chopped
• 3-4 cloves garlic finely chopped
• sea salt to taste
• Crushed red pepper (to taste, optional)
• 8 oz fresh baby spinach chopped
• 14 oz can artichoke hearts drained and chopped (check label for Whole30 compliance)
• 1/2 cup coconut cream - the thick part of a chilled can of coconut milk* or you can purchase coconut cream separately.
• 1/2 cup homemade whole30 mayo or purchased paleo mayo*
• 1.5 Tbsp lemon juice
• 3 Tbsp nutritional yeast OR 1/4 cup parmesan cheese, if dairy is okay
• 1/2 tsp sea salt
• Black pepper to taste

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Instructions

1. Preheat your oven to 425 degrees. Cut squash in half lengthwise and scoop out seeds and string. Place face down on a foil lined baking sheet.
2. Place chicken on another foil lined baking sheet and drizzle with olive oil, sprinkle with salt and pepper. Bake chicken and squash in the preheated oven for 25 minutes, check, and continue to bake the squash, if necessary until the top is tender/firm when pressed gently. My chicken cooked for 25 minutes and my squash for 30.
3. Meanwhile, heat a large skillet over medium heat and add the coconut oil. Add onions and cook until soft, then add garlic, sprinkle with sea salt and continue cooking another minute, adjusting heat if necessary, until soft.
4. Once garlic is soft, add spinach and allow it to wilt a bit, then mix in to garlic/onions and cook until all is wilted. Add artichokes and cook one more minute until heated through, sprinkle with of sea salt and crushed red pepper, if using, then remove from heat.
5. In a mixing bowl, whisk together the coconut cream, mayo, lemon juice, nutritional yeast (or parmesan), salt and pepper until smooth. Drain any obvious liquid from the spinach artichoke mixture, then chop or shred the cooked chicken and add to skillet. Stir in the cream sauce, and return to med/low heat. Cook and stir until heated through - about 2 mins.
6. Using a fork, scrape spaghetti squash lengthwise to release spaghetti strands. Fill the squash with the chicken spinach artichoke mixture to create squash boats, OR toss together in a large serving bowl. Any extra filling can be refrigerated and reheated later on.
7. Store leftovers covered in the refrigerator for up to 4 days. Enjoy! Serves 5-6.

Recipe Notes

*Use the cream only, since even full fat milk will make the sauce too watery.

Nutrition

Calories: 358kcal

Fat: 26g

Saturated fat: 8g

Cholesterol: 46mg

Sodium: 532mg

Potassium: 627mg

Carbohydrates: 15g

Fiber: 4g

Sugar: 4g

Protein: 16g

Vitamin A: 66.5%

Vitamin C: 29.7%

Calcium: 7.5%

Iron: 12.7%