2016 Thanksgiving Feast

Crock Pot Turkey Breast Roast

• 1 - 3 lb. turkey breast roast
• 3 stalks celery
• 1 yellow onion, cut into large chunks
• 1 cup chicken stock
• Fresh rosemary, sage and thyme
• 1 tsp. season salt
• 1 tsp. paprika
• 1/2 tsp. ground black pepper
• 1 tsp. Italian seasoning
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 2 tbsp. butter, melted

Spray crock pot with cooking spray. Place the celery stalks and onion into the crock pot and pour the broth over the top. Set the turkey on top of the celery and onion.  Mix together all of the seasonings and rub all over the turkey. Lay a few sprigs of fresh rosemary, sage and thyme around the roast. Brush the melted butter over the turkey.

Cook on high for 1 hour and on low for 5 hours.

Enjoy!

Green Bean Casserole

• 1 1/2 lbs. fresh green beans
• 1 tbsp. olive oil
• 1/3 cup minced shallots
• 10 oz. sliced cremini mushrooms
• 1/4 cup all purpose flour
• 1 cup reduced sodium chicken broth
• 1 cup 2% milk
• 1/4 cup plus 1 tbsp. grated Parmesan cheese
• 1 cup  french fried onion strings

Boil a large pot of water, add green beans and cook for 6 minutes.  Drain beans.

Preheat oven to 375F.  Spray a 13x9" baking dish.

Heat 1 tbsp. of oil in a large saute pan over medium heat.  Add shallots and saute 2 minutes.  Add mushrooms and season with salt & pepper.  Saute 8 minutes, stirring occasionally.  Sprinkle flour over mushrooms and stir constantly for about a minute.  Slowly add the broth and then the milk.  Bring to a low boil and cook stirring occasionally until thickened, 3 minutes.  Stir in 1/4 cup of Parmesan and mix well.   Add the beans to the pan, season with salt & pepper and stir to combine.  Pour into baking dish and top with the fried onion strings.  Sprinkle 1 tbsp. Parmesan and drizzle 1 tbsp. olive oil over the top.

Bake 25 minutes.  Enjoy!

Goat Cheese Cauliflower Gratin

• 1 - 2 lb. head of cauliflower, broken into florets
• 3 tbsp. olive oil
• salt & freshly ground black pepper
• 8 oz. goat cheese
• 1 tbsp. minced garlic
• 5 tbsp. 2% milk
• 1/2 tsp. dried thyme
• 1/4 cup seasoned breadcrumbs

Preheat oven to 450F.  Spray a 2 quart baking dish with cooking spray.

Place the cauliflower florets in a steaming basket over an inch of boiling water.  Cover and steam for 6 - 8 minutes. Remove from the heat and drain on paper towels.  Transfer the cauliflower to the baking dish, season generously with salt & freshly ground black pepper and toss with 2 tbsp. olive oil.

Add the garlic, goat cheese, milk and thyme to a food processor and blend it together.  Spread the mixture over the top of the cauliflower.  Sprinkle with breadcrumbs and drizzle the remaining 1 tbsp. olive oil over the top.

Bake 20-25 minutes, until the top is lightly browned.

Creamy Mashed Potatoes

• 5 lbs. yukon gold potatoes, peeled and cut into chunks
• 2 sticks butter
• 1 - 8 oz. package reduced fat cream cheese, softened
• 1 cup heavy cream
• 1 tsp. seasoned salt
• 1/2 tsp. salt
• 1 tsp. ground black pepper

Preheat oven to 350F.  Spray a 4 quart baking dish with cooking spray.

Bring a large pot of water to a boil and add the potatoes.  Boil until fork tender, 25 minutes.  Drain the potatoes and put them back in the pot.  Mash the potatoes over low heat.

Turn off the heat and add 1 & 1/2 sticks of butter, the softened cream cheese, heavy cream and seasonings.  Mash to combine.

Spread the potatoes in the baking dish and top with the remaining 1/2 stick of butter cut into chunks.  Bake until the butter is melted and potatoes are warmed through, 15-20 minutes.

Happy Thanksgiving!

Paleo Friendly Crock Pot Buffalo Chicken Chili

• 2 lbs. ground chicken
• 2 white skinned sweet potatoes, peeled and diced
• 4 carrots, peeled and diced
• 4 stalks celery, diced
• 2 yellow onions, diced
• 2 tbsp. minced garlic
• 2 tbsp. chili powder
• 2 tsp. paprika
• 4 tsp. cumin
• 2 tsp. salt
• 2 - 8 oz. cans tomato sauce
• 2 - 15 oz. cans petite diced tomatoes with garlic
• 1 cup Franks' Red Hot Sauce
• 1 - 15 oz. can reduced sodium chicken broth

Spray crock with cooking spray and combine sweet potatoes, carrots, celery and onions.  Pour broth over the top and stir to combine.  Add the ground chicken and pour the tomato sauce over the top, stirring with a wooden spoon to break up the chicken.  Add the garlic and all spices.  Pour diced tomatoes and Frank's over the top.

Cover and cook on low for 8 hours.

ENJOY!

Paleo Friendly Slow Cooker Chicken Enchilada Soup

• 1.5 lbs. boneless skinless chicken breasts
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 stalks celery, chopped
• 2 carrots, peeled & chopped
• 1 jalapeno, minced
• 1 tbsp. chopped garlic
• 1 - 15 oz. can petite diced tomatoes with garlic & olive oil
• 1 tbsp. chili powder
• 1 tbsp. cumin
• 1 tsp. dried oregano
• 1 tsp. paprika
• 1 tsp. salt
• 1/4 tsp. red pepper flakes
• 3 cups unsalted chicken cooking stock
• Salt & freshly ground black pepper

Spray your crock pot with cooking spray and add the chicken.  Generously season the chicken with salt & freshly ground black pepper.  Add the onion, bell pepper, celery, carrots, jalapeno and garlic.   Pour the can of tomatoes over the top and sprinkle the spices on top.  Pour the broth over everything.  Cover and cook on high for 4 hours.

Remove the chicken from the soup and shred with two forks.  Put the shredded chicken back into the soup and keep on warm until ready to serve.

Enjoy!