Curried Vegetables and Quinoa over Rice

Curried Vegetables and Quinoa over Rice
1/2 Head Chopped Green Cabbage
1/2 yellow onion
1 Bunch of Broccoli
1 Zuchinni
1 Summer Squash
6  Mushrooms Sliced
1/2 Tsp Garam Massala
1/2 Tsp Turmeric
1 Tsp Penzy's Sweet Curry Powder
Cracked Pepper to taste
Garlic Salt to taste
1 Cup of Water

Steam the Cabbage and Broccoli until softened but not done.  Add the rest of the Sliced Veggies. Stir the Turmeric, Garam Masala, and Curry into the water and pour it over the vegetables.  Add in 1-2 cups cooked quinoa and simmer just until the vegetables are cooked but not over done.  Then serve over cooked rice.

OAMC Beef Mexi Rice

Beef Mexi Rice Recipe

Prep time: 20 minutes

Cook time: 20 minutes

Total time: about 40 minutes

Yield: 6-8 servings

Calories per serving: 313

Fat per serving: 10.5g

Ingredients

• 1 large onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 TBS coconut oil
• 1 red bell pepper, finely chopped
• 1 lb lean ground beef
• 1/4 cup taco seasoning
• 3 cups cooked brown rice
• 1 cup fresh or frozen corn kernels (or can of corn, drained)
• 1 ( 14.5 oz) can of diced tomatoes with green chiles
• 1 1/2 cups cooked black beans (or can of black beans, drained)
• 1 lime, juiced
• 3-5 TBS Tapatio hot sauce to taste
• coarse salt (I used about 3 TBS)

Cooking Directions

1. Put the chopped onion, garlic and coconut oil in a large pot or wok. Cook on high for three minutes, stirring constantly. Add chopped bell pepper and continue stirring another three to five minutes until everything has begun to soften.
2. Add the ground beef and sprinkle with taco seasoning. Continue to cook on high, stirring occasionally, until beef is browned.
3. Mix in the rice, corn, tomatoes and beans. Add lime juice, hot sauce and salt to taste.
4. Continue stirring and cooking until everything is hot and steaming. Serve with lime wedges.

Cholesterol 34.8mg, Sodium 1885.13mg, Total Carbohydrate 31.28g, Dietary Fiber 6.62g, Sugars 4.77g, Protein 17.95g, WW Points Plus 7, WW Old Points 6

OAMC Tropical Chicken Burger

PIcture and Recipe from thehealthyfoodie.com

Tropical Chicken Burger

INGREDIENTS

• 300g chicken breast, meat only
• 1 red bell pepper, finely chopped
• 2 green onions, finely chopped
• ½ mango, peeled and cut into little cubes
• 1 jalapeno pepper, finely chopped
• 30g fresh coconut meat, grated (you could also use dry, unsweetened)
• ¼ cup coconut flour
• ¼ cup parsley, finely choped
• 1 egg
• ½ tsp black pepper
• ½ tsp Himalayan salt
Garnish Ideas
• Roasted Bell Peppers
• Mixed Greens
• Mango Relish

INSTRUCTIONS

1. Cut the chicken into small cubes and grind it in your food processor, on pulse, until it has the consistency of ground chicken.
2. Transfer to a large mixing bowl and add the rest of the ingredients. Mix with clean hands until all the bits and pieces are nice and uniformly distributed.
3. Divide the meat mixture into 4 servings and shape into patties. Set aside (you can also refrigerate the patties at this point and cook the at a later time)
4. Preheat your outdoor grill to high. Or, if you are making these indoors, preheat a non-stick pan sprayed with olive oil over medium-high heat.
5. Lower the heat to medium and place the patties on the grill (or in the pan) and cook for about 4-5 minutes per side, or until the patties are cooked through.
6. Serve immediately, over a bun if desired.

OAMC Shredded Chicken and Veggies

Paleo Shredded Chicken with Summer Veggies

Author/Source:

Christine @ onceamonthmeals.com

Ingredients:

• 2 Tablespoons coconut oil
  
• 1 cup onion, diced
• 8 cloves garlic, minced
• 8 cups zucchini, sliced
• 5 cups carrots, sliced
• 2 cups cherry tomatoes, halved
• 2 pounds boneless, skinless chicken, cooked and shredded
• 1/2 cup parsley, finely chopped

Directions:

In a large skillet, melt coconut oil over medium-high heat. Add onions and sauté until they begin to caramelize. Add garlic, zucchini, and carrots and cook until tender. Add cherry tomatoes and chicken and cook until warm. Top with parsley.

Freezing Directions:

Add mixture to freezer bag and lay flat to freeze. To serve: Thaw and reheat on stove or in the microwave.

Servings: 4

Butternut Squash Risotto with Farro

Butternut Squash Risotto with Farro

3 cups roasted butternut squash or a small squash
3 cups water
3 cups cooked farro (about 1 cup uncooked)
1/3 c white wine
1 tbsp better than bullion
black pepper
10 diced mushrooms
1/2 large red onion or 1 small red onion
1 tbsp olive oil

In a pot cook farro as directed until soft and fluffy not too chewy.  In another pot put in your olive oil and onions and brown.  Mash up the squash with a fork in a bowl. Add the water and bullion along with the white wine.  After you let that simmer for 3 minutes add in the squash. Add in crushed black pepper to taste.  Allow the broth to cook down/evaporate then add in the farro.  After most of the liquid has cooked off add in the mushrooms and cook until softened. Stir frequently throughout the process.

Chicken Tortilla Soup

Ingredients Edit and Save

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Original recipe makes 4 servingsChange Servings

• 2 skinless, boneless chicken breasts, cut into cubes
• 2 cans black bean
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground cumin
• 2 (14.5 ounce) cans chicken broth
• 1 cup frozen corn kernels

• 1 cup chopped onion
• 1/2 teaspoon chili powder
• 1 tablespoon lemon juice
• 1 cup chunky salsa
• 8 ounces corn tortilla chips
• Olives

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Directions

1. In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Zucchini Lasagna

4-5 Zucchini sliced length wise
Handfuls of spinach between each layer
Chicken and onions sauteed
Marinara sauce with cottage cheese (maybe try cauliflower shredded and cooked for the texture if leaving out dairy.)
1/2 tsp Penzy's Tuscan Sunset
Dash of Penzy Chili 9000
Basil/Garlic salt

Saute chicken and onions with some garlic salt and basil.  Place zucchini in pan lining the bottom. Layer with sauce. Add spinach and chicken and another layer of zucchini... layer again with sauce. Repeat until pan is full. You can add cheese to the top or leave it out.  Cook at 350 degrees for 20-30 minutes depending on the tenderness of the zucchini. It will have some juice once the zucchini cooks down, so leave that in the pan and you can use it to make a great soup for later in the week!

Easy Cafe Rio Sweet Pork

Cafe Rio Sweet Pork taken from: Your home based Mom

Ingredients

• 2-3 lbs. boneless pork (carnitas, shoulder etc)
• 1 12 ox. can Coke
• 1/4 c brown sugar
• 1 10 oz. can enchilada sauce
• 2 cloves minced garlic
• 1 small can diced green chilis
• 3/4 C brown sugar

Instructions

• Marinade pork for at least 2 hours or overnight in can of coke and 1/4 C brown sugar.
• Pour pork and liquid into crock pot and cook on low for 8 hours or high for 4 hours.
• Remove meat and shred. Discard liquid
• Put meat back in crock pot and add enchilada sauce, garlic, green chilies and brown sugar.
• Cook for 30-60 more minutes. If there is excess liquid drain some off.

Pad See Ew

Taken from Thaitable.com

2 Servings, Prep Time: 15 Minutes, Total Time: 25 Minutes

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• 1 lb Chinese broccoli
• 1 tablespoon Dark Soy Sauce
• 1 egg
• 1 lb Fresh Flat Rice Noodles
• 2 cloves chopped garlic
• 2 tablespoons Light Soy Sauce
• 1/2 cup thinly sliced pork
• 1 tablespoon sugar

If your fresh flat rice noodles are not pre-cut, cut them into strips of 3/4 inch wide. If your fresh noodles came out from the refrigerator, heat them up in the microwave first. Cut Chinese broccoli into 2 inch long pieces. Halve the stems lengthwise because thick stems take longer to cook. You are going to want to cook them at the same time.

Heat a wok to high heat and then add 2 tablespoons of oil. Drop in the chopped garlic and stir. Add the sliced pork. Stir to cook the pork. When the pork is somewhat cooked or turned from pink to light brown, add rice noodles. Stir to break up the noodles. Add light and dark soy sauce and sugar.

Stir to mix the seasonings into the noodles and pork. Open a spot in the middle of the pan, and drop the egg in. Scramble the egg until it is almost all cooked (not watery any more). Fold in the noodles and mix them all. Add theChinese broccoli, stems first. I usually add half of the Chinese broccoli and stir until it wilts and then add the rest. But if you have room in your wok, you can cook all the Chinese broccoli at once. As soon as the Chinese broccoli is cooked, turn off the heat.

Put on a serving plate and sprinkle white pepper on top. Serve with the usual noodles condiments; sugar, fish sauce, vinegar and dried ground chili pepper. I usually like mine with ground chili peppers and vinegar.