Twice Baked Sweet Potatoes

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Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes
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Ingredients

  • 1 tablespoon olive oil
  • 4 sweet potatoes
  • sea salt to taste
  • 1/4 cup unsalted butter
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 teaspoon salt
  • 1 pinch cayenne pepper, or more to taste
  • ground black pepper to taste
  • 1 cup mini marshmallows

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Rub olive oil onto the outside of each sweet potato and sprinkle sea salt over each. Arrange sweet potatoes on the prepared baking sheet.
  3. Bake in the preheated oven until a sharp knife easily pierces the potato, 50 to 60 minutes. Cool sweet potatoes until easily handled, 10 to 15 minutes.
  4. Melt butter in a saucepan over medium heat until solids begin to brown and smell nutty, 5 to 8 minutes.
  5. Slice potatoes in half lengthwise and scoop insides into a large bowl. Add browned butter, cream cheese, 1/2 teaspoon salt, cayenne pepper, and black pepper and mash using a potato masher until smooth. Spoon mixture back into the sweet potato skins and top each with 1/4 cup marshmallows. Place sweet potatoes back onto the baking sheet.
  6. Bake in the oven until warmed through and marshmallows are toasted, about 10 minutes.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 1244Total Fat 70gSaturated Fat 36gCholesterol 151mgSodium 1776mgCarbohydrates 149gSugar 52gProtein 12g

Pumpkin Nut Bread

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Pumpkin Nut Bread

Pumpkin Nut Bread
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Ingredients

  • cooking spray
  • 1/2 cup unsalted butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 1 (15 ounce) can pumpkin puree
  • 1/2 teaspoon cinnamon 
  • 1/8 teaspoon allspice
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 cup walnuts, chopped

Instructions

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Spray a 9x5-inch loaf pan with cooking spray.
  3. Mix butter and sugar in a large bowl until light and fluffy.
  4. Whisk in eggs one at a time until combined.
  5. Whisk in the pumpkin puree, cinnamon, and allspice until combined.
  6. Stir flour, salt, baking powder, and baking soda into the pumpkin mixture and mix until just combined. Stir in chopped walnuts.
  7. Pour batter into the prepared loaf pan.
  8. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 2946Total Fat 119gSaturated Fat 38gCholesterol 169mgSodium 4727mgCarbohydrates 418gSugar 204gProtein 63g

Beef Stroganoff

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Beef Stroganoff

Beef Stroganoff
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Ingredients

  • 1 lb. round steak
  • 1 tblsp flour
  • 2 tblsp butter
  • 1 1/2 cups mushrooms, sliced
  • 1/2 cup onion, chopped
  • 1 garlic clove, minced
  • 2 tblsp butter
  • 3 tblsp flour
  • 1 tblsp tomato paste
  • 1 tsp beef bouillon
  • 1 cup sour cream
  • 2 tblsp white wine, dry
  • hot cooked egg noodles

Instructions

  1. Start cooking noodles.
  2. Put meat in freezer until partially frozen. Thinly slice across the grain into bite-size strips.
  3. Put 1 tablespoon flour and 1/2 teaspoon salt in bag; add meat and coat.
  4. In a skillet heat 2 tablespoons butter. Add meat and brown quickly.
  5. Add mushrooms, onion and garlic and cook 3-4 minutes until onion is crisp-tender.
  6. Remove meat and mushroom mixture from pan, and add 2 tablespoons butter to pan drippings, then stir in2 tablespoons flour.
  7. Add tomato paste, bouillon and 1/4 tsp salt.
  8. Stir in 1 1/4 cups water and cook over medium high heat until bubbly, stirring often.
  9. Cook and stir 1-2 minutes longer.
  10. Combine sour cream and remaining 1 tablespoon flour.
  11. Return meat mixture to skillet, stir in sour cream mixture and wine.
  12. Heat through and serve over noodles.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 3743Total Fat 110gSaturated Fat 58gCholesterol 534mgSodium 2872mgCarbohydrates 474gSugar 47gProtein 189g

Roast Beef Slow Cooker

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Roast Beef in Crockpot

Roast Beef in Crockpot
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes

Ingredients

  • 3-lb. bone-in roast beef
  • 6 russet potatoes, cut into large chunks
  • 1 large onion, quartered
  • 6 carrots, peeled and cut into 2" pieces
  • 1 tbsp. fresh thyme
  • 1 tbsp. fresh rosemary
  • 3 c. low-sodium beef broth
  • 2 tbsp. Worcestershire

Instructions

  1. Cut beef into large chunks and brown in skillet.
  2. Immediately pour 1 cup of the beef broth into the skillet, scraping up all the browned bits.
  3. In a large slow cooker, place roast beef and layer potatoes, onions, carrots and herbs.
  4. Add all broth and Worchestershire to crockpot.
  5. Cover and cook on high 5 hours, or low on 8 hours.

Nutrition Information

Serving Size

10
Amount Per Serving Calories 94Total Fat 5gSaturated Fat 1gCholesterol 28mgSodium 96mgCarbohydrates 1gSugar 1gProtein 10g

Zucchini Avocado Tomato Salad

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Zucchini Avocado Tomato Salad

Zucchini Avocado Tomato Salad
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Ingredients

  • For the sauce:
  • 1 lime, juiced
  • 1 ripe avocado, peeled and pitted
  • 2 tablespoons chopped cilantro
  • 1 teaspoon minced jalapeno
  • 1 small clove of garlic, minced
  • water to thin, if needed
  • salt and pepper
  • For the rest:
  • 2 teaspoons olive oil
  • 1 medium ear of corn, kernels shaved off
  • 1/2 teaspoon chili powder
  • salt and pepper, to taste
  • 2 medium zucchinis, Blade D, noodles trimmed
  • 1 cup halved cherry tomatoes

Instructions

  1. Heat the oil in a medium skillet over medium-high heat. Once oil is shimmering, add the corn and season with salt, pepper, and chili powder. Cook for 5 minutes or until corn is cooked through and fork tender. Set aside when done.
  3. Place all of the ingredients for the sauce into a food processor and pulse until creamy. Taste and adjust, if needed.
  5. Place your zucchini noodles into a bowl, pour over the creamy sauce and mix to combine thoroughly.
  6. Divide the dressed noodles into two to three plates and top with corn and tomatoes.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 364Total Fat 31gSaturated Fat 4gSodium 57mgCarbohydrates 26gSugar 5gProtein 4g

Almond Flour Bread

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Almond Flour Bread

Almond Flour Bread
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Ingredients

  • 1 cup almond flour
  • 1 cup arrowroot flour
  • 1/3 cup coconut flour
  • 1 tsp sea salt
  • 2 tsp active dry yeast
  • 1 ½ tbsp very finely ground chia seed
  • 2 tbsp organic psyllium husk powder
  • 1 ¼ cup filtered water
  • 2 tsp maple syrup (This is consumed by the yeast, which lowers the glycemic index.)
  • 1 egg

Instructions

  1. In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, and sea salt.
  2. Heat water to 105-110 °F. Add 2 tsp of maple syrup and stir. Add the yeast and let it stand for 10 minutes. The yeast should bubble or foam. If it doesn’t, start all over again.
  3. Stir the finely ground chia and psyllium powder into the yeast mixture. Let it stand for 1 minute to thicken, then whisk.
  4. Pour thickened yeast-chia mixture into the dry ingredients and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.
  5. Put kneaded dough back into the bowl. Cover with a damp cloth and place in a warm spot to rise for one hour.
  6. Preheat the oven at 425 °F. Place a pizza stone (or cooking sheet) in oven to preheat.
  7. Divide dough into two balls. Place dough balls on a square of parchment paper or a cutting board. Dip your hands in water and shape into nice rounded shapes. Brush with egg wash, if desired. Use a serrated knife to cut a tic-tac-toe pattern on the top.
  8. Slide the prepared dough onto the preheated stone or cooking sheet. Bake for 35-40 minutes. PLEASE NOTE – baking time can vary – the measure of doneness is an internal temperature of 205-210 °F.
  9. Let it cool completely on a wire rack. (Not allowing the loaf to fully cool before cutting may result in a gummy interior.) When completely cooled, slice and serve or store in an airtight container. To re-crisp crust, toast or reheat at 375 °F for 5-10 minutes.

Notes

Thank you to Dr. Eric Berg and wife for this recipe.

Nutrition Information

Serving Size

10 servings
Amount Per Serving Calories 131Total Fat 7gSaturated Fat 1gSodium 214mgCarbohydrates 16gSugar 1gProtein 3g

Chili Mac

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Chili Mac

Chili Mac
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Ingredients

  • 1 lb ground turkey
  • 1 small onion, diced
  • 2 garlic cloves, diced
  • 1 14 oz can diced tomatoes
  • 1 14 oz can tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 8 oz cooked macaroni
  • 1/2 teaspoon salt
  • mexican cheese blend, grated

Instructions

  1. Cook macaroni according to box directions.
  2. Brown ground turkey. When it is half done, add onion. When onion is almost done, add garlic and saute one minute.
  3. Add diced tomatoes and sauce, stir, then add chili powder and cumin.
  4. Add macaroni and salt.
  5. Serve with grated cheese.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 1589Total Fat 41gSaturated Fat 10gCholesterol 313mgSodium 2106mgCarbohydrates 183gSugar 9gProtein 122g

Chocolate Cream Cheese Spread

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Chocolate Cream Cheese Spread

Chocolate Cream Cheese Spread
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Ingredients

  • 1 package (8 oz.) cream cheese
  • 3-4 tablespoons chocolate syrup
  • 2 teaspoons cocoa powder

Instructions

  1. Place softened cream cheese in a large bowl. Beat with an electric mixer until smooth and creamy.
  2. Add cocoa powder and chocolate syrup and mix again until combined.
  3. Place in container and refrigerate until serving.

Nutrition Information

Serving Size

8
Amount Per Serving Calories 119Total Fat 10gSaturated Fat 6gCholesterol 29mgSodium 92mgCarbohydrates 6gSugar 5gProtein 2g

 

Pork Chops in Mushroom Gravy

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Pork Chops in Mushroom Gravy

Pork Chops in Mushroom Gravy
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Ingredients

  • 4 pork chops, bone in medium cut
  • 8 oz mushrooms, sliced
  • 1/2 cup onions, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon Homemade Seasoned Salt
  • 1 tablespoons olive oil
  • 1 1/4 cups chicken broth
  • 2 tablespoons sherry
  • 2 tablespoons cornstarch
  • Gravy
  • 1 cup cold milk
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons butter room temperature
  • 1/2 tsp sea salt
  • dash black pepper
  • Rice recipe

Instructions

  1. Whisk together gravy ingredients and set aside.
  2. Trim pork chops, pat dry and season both sides well with seasoned salt.
  3. Turn pressure cooker to saute or browning and allow to heat. Add the oil to the pressure cooker cooking pot and when hot, sear both sides of pork chops, one at a time and then remove to plate. Add onions and saute for one minute. Add garlic and saute for one more minute, being careful not to let the garlic burn.
  4. Add a splash of sherry or broth to deglaze the cooking pot. Scrape any brown bits. Add the rest of the broth to the cooking pot.
  5. Pour in the gravy mixture and stir until butter is melted. Add in the mushrooms and pork chops, along with any juice.
  6. If making this a one pot meal, add the rice or potatoes now.
  7. Lock lid and c lose pressure valve.. Cook on high pressure for 8 minutes.
  8. When beep sounds, allow a 10 minute natural release.
  9. Remove pork chops to serving plate. Remove rice/potatoes and trivet.
  10. Push the saute or browning button. Remove 1/2 cup of liquid from the pot and add 2 tablespoons cornstarch and whisk well. Pour into pot and stir to thicken gravy.

Nutrition Information

Serving Size

4
Amount Per Serving Calories 243Total Fat 18gSaturated Fat 7gCholesterol 42mgSodium 2416mgCarbohydrates 10gSugar 2gProtein 9g

Bleu Cheese Dressing

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Bleu Cheese Dressing

Bleu Cheese Dressing
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Ingredients

  • 6 tblsp yogurt
  • 3 tblsp mayonnaise
  • 3 tblsp cottage cheese
  • 3 tbsp + 5 tbsp crumbled bleu cheese
  • 1/3 tsp garlic powder
  • 1/2 tsp dry mustard
  • 2 tsp buttermilk powder
  • 3 tbsp water
  • 1/4 tsp white vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Blend all together (except second 5 tablespoons bleu cheese) in food processor; add 5 tablespoons bleu cheese crumbles after to make chunky and stir in.

Notes

I make a double recipe which yields about 8 oz.

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