Baked Salmon

 

• 1 TbspBrown sugar
• 2 tspKosher salt
• 2 tspSweet paprika
• 2 tspGarlic powder
• 1 tspFreshly ground black pepper
• 1 TbspExtra virgin olive oil
• 2 lbSalmon filet

1. Preheat the oven to 375°F.
2. In a small bowl combine brown sugar, salt, paprika, garlic powder and pepper.
3. Place the salmon on a rimmed baking sheet, skin side down. Brush the salmon with olive oil and sprinkle it with prepared spice mixture, spreading it around until completely coated.

(Source: https://themodernproper.com/baked-salmon)

Pumpkin Bread

 

• ▢2 cups granulated sugar
• ▢1/2 cup butter , softened
• ▢3 large eggs
• ▢2 teaspoons vanilla extract
• ▢15 ounces canned pumpkin
• ▢2 3/4 cups all-purpose flour
• ▢1/2 teaspoon baking powder
• ▢1 1/2 teaspoons baking soda
• ▢1 teaspoon salt
• ▢3/4 teaspoon ground cinnamon
• ▢1/4 teaspoon ground cloves
• ▢1/4 teaspoon ground nutmeg
• ▢1/2 cup milk
• ▢12 ounce package chocolate chips

• Grease and flour two 9x5 in loaf pans. (I also like to line the bottom of the pans with wax or parchment paper.)  Preheat oven to 350 degrees F.
• Add the sugar and butter to a mixing bowl and beat them with an electric mixer until well combined. Add eggs, pumpkin and vanilla and mix to combine. 
• In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
• Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.
• Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. Cool for a few minutes in the pan before inverting onto a wire rack to cool.
• *For mini loaves, check them around 35 min of baking, then every 5 min. after that (if they need it) until they are done.

(Source: https://tastesbetterfromscratch.com/pumpkin-chocolate-chip-bread/#recipe)

Brown Butter Pear Baked Oatmeal

 

• ¼ cup butter*
• 2 eggs
• ¼ cup pure maple syrup
• 1 3/4 cups unsweetened almond milk (or any milk of choice)
• 1 tablespoon vanilla extract

• 2 cups old fashioned rolled oats
• 1 ½ teaspoons cinnamon
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 Bartlett pears, diced (about 1 ½ cups)

1. Preheat the oven to 350 degrees F. Grease a 9x9 inch pan with oil or nonstick cooking spray and set aside.
   
   First, brown your butter: add butter to a small saucepan and place over medium heat. Once melted, the butter will begin to crackle, and then eventually foam. This will take a few minutes. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Set aside to cool for 5 minutes.
   
   In a large bowl, whisk together the eggs, pure maple syrup, almond milk and vanilla extract.
   
   Add the dry ingredients to the bowl with the wet ingredients: oats, cinnamon, baking powder and salt. Mix until combined, then stir in diced pears and finally, the browned butter.
   
   Pour mixture into the prepared pan. Bake for 35-45 minutes or until the edges are slightly golden brown and center is set. 
   
   (Source: https://www.ambitiouskitchen.com/pear-baked-oatmeal/)

Ground Beef & Potatoes

 

• 2 tablespoons canola oil
• 1 pound potatoes peeled and diced into ¼-inch cubes (I used Yukon golds)
• 1 pound 93% lean ground beef
• 1 small yellow onion diced
• 1 red bell pepper diced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt 
• 1/4 teaspoon ground black pepper
• 1 to 2 teaspoons hot sauce (like sriracha)

Heat the oil in a skillet large enough to hold all of the ingredients over high heat. Once the oil is hot and shiny, reduce the heat to medium, then add the potatoes. Cook, stirring often, until the potatoes are turning golden and becoming tender (they should still be too firm to eat), about 6 minutes.

Add the beef, onion, and bell pepper. Cook, breaking apart the meat.

Add the Worcestershire, mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce (add 1 teaspoon if you prefer only subtle heat, more if you would like it spicier).

Continue cooking and breaking up the beef, until the potatoes and onions are tender and the meat is fully cooked through, about 6 to 8 minutes more.

Stir in the green onions. Taste and adjust the salt and pepper as desired. Serve hot, topped with Greek yogurt, cheese, over rice, or enjoy it all on its own with a dash of extra hot sauce if you like.

(Source: https://www.wellplated.com/ground-beef-and-potatoes/#wprm-recipe-container-60753)

BBQ Chicken Burgers

 

• 1 pound ground chicken breast
• 1/4 cup finely grated sharp cheddar cheese
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 cup BBQ sauce – use homemade or your favorite!
• 4 whole wheat buns
• 1 onion, sliced
• 1 tablespoon olive oil
• BBQ sauce for topping
• gouda cheese for topping

• In a large bowl, combine chicken, BBQ sauce, paprika, onion and garlic powder, salt, pepper and cheddar cheese. Mix until just combined, then form 4 patties. 
• Preheat the grill or a skillet and cook the burgers until fully cooked through. I used a skillet and cooked mine about 8 minutes per side – they were juicy and not dried out, but cooked thoroughly.
• While burgers are cooking, heat a skillet on medium heat and add olive oil. Add sliced onions with a pinch of salt and saute until caramelized, about 10 minutes.
• When burgers are ready, top with gouda, onions, BBQ sauce and fresh romaine. I also toast the buns!

(Source: https://www.howsweeteats.com/2011/04/bbq-chicken-burgers/)

Baked Chicken Meatballs

 

• 1 pound ground chicken or turkey
• 1 egg
• 1/2 cup panko breadcrumbs
• 1/2 cup grated Parmesan
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• black pepper to taste

Preheat the oven to 400 degrees. Line a baking sheet with foil and a little cooking spray.

Mix all the ingredients together in a mixing bowl.

Roll the mixture into about 30 small balls. Place on baking sheet.

Bake for 25-30 minutes.

(Source: https://pinchofyum.com/best-anytime-baked-chicken-meatballs)

Buffalo Chicken Meatballs

 

meatballs:

• 1 1/2 Tbsp ghee
• 1 1/4 lbs ground chicken
• 3 Tbsp almond flour
• 1 large egg
• 1 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 3 cloves garlic minced (or 1 tsp garlic powder)
• 1/2 tsp salt
• 1/4 tsp black pepper
  
  

sauce:

• 3/4 cup hot sauce (like Frank’s Red Hot Original)
• 1/4 cup ghee melted

ranch drizzle:

• 1/2 cup mayo
• 3 Tbsp almond or coconut milk 
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 tsp dried chives
• 1/4 tsp dried dill - optional
• 3/4 tsp fresh lemon juice
• 1/8-1/4 tsp salt or to taste

1. In a large bowl, combine the ground chicken, egg, almond or tapioca, onion, paprika, garlic, salt and pepper. Mix well with your hands until fully combined, careful not to overwork the meat.

2. Heat a large nonstick heavy skillet over medium heat. Once hot, add the 1 1/2 tbsp ghee.
3. Chicken mixture will be sticky, so I recommend lightly wetting your hands OR coating them with olive or coconut oil to roll into meatballs. Simply re-coat when things start sticking.
4. Roll chicken mixture into balls about 1 - 1.5” (on the small side) and place in the hot skillet to brown. Use a spoon to carefully turn them 3-4 times to brown evenly on all sides.
5. While meatballs brown, whisk together the sauce ingredients. After browning, pour sauce over meatballs and lower the heat to med-low. Cover the skillet and cook another 3-4 minutes or until cooked through. Uncover and stir sauce, spooning it over the meatballs.
6. You can serve these as a main dish over fried cauliflower rice or other sides of choice, OR as an appetizer! Before serving, garnish with fresh chopped chives and drizzle with ranch sauce (see below). You can also serve the ranch as a dip if you prefer. Enjoy!
   
   

ranch drizzle:

1. In a mixing bowl, whisk together all ranch ingredients until very smooth. Serve right away and store leftovers covered in the refrigerator for up to 3 days.

(Source: https://www.paleorunningmomma.com/buffalo-chicken-meatballs-paleo-whole30/)