Cheesy Bacon & Egg Baked Omelet

• 1 cup salsa
• 12 eggs
• 1 - 16 oz. container fat free sour cream
• 1 - 8 oz. package shredded reduced fat colby jack cheese
• 10 slices bacon, cooked and chopped

Preheat oven to 350F.  Spray a 9 x 13 baking dish.


Pour the salsa into the pan and move it around to coat the bottom of the pan.  Whisk together the eggs and sour cream and pour the mixture over the salsa.  Sprinkle the cheese and bacon over the top.


Bake for 35 minutes, until eggs are set and a toothpick comes out clean.


Enjoy!

Paleo Friendly Crock Pot Chicken Enchilada Stew

• 2 lbs. boneless skinless chicken breast
• salt & freshly ground black pepper
• 1 sweet yellow onion, chopped
• 2 green bell peppers, chopped
• 1 - 4 oz. can mild green chiles, undrained
• 1 - 4 oz. can spicy chopped jalapeños, undrained
• 1 tbsp. chili powder
• 1 tbsp. cumin
• 1 tsp. salt
• 1 tsp. ground coriander
• 2 tsp. dried oregano
• 1 - 14.5 oz. can petite diced tomatoes, undrained
• 1 - 10 oz. can enchilada sauce

Spray your crock pot with cooking spray.  Place the chicken in and season with salt & freshly ground black pepper.  Add the onion and bell peppers and pour the green chiles and jalapeños, with their juices, over the top.

In a small bowl, combine the chili powder, cumin, salt, coriander and oregano.  Stir to mix and sprinkle over the top.  Pour the tomatoes with their juices and the enchilada sauce over the top.

Cover crock pot and cook on high for 6 hours.  Use tongs to shred the chicken inside the crock pot and keep uncovered on warm until ready to serve.

Enjoy with avocado chunks.  Yum!

Scrambled Egg Breakfast Muffins

• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red onion
• 6 slices bacon, cooked & chopped
• 1/2 cup Mexican blend shredded cheese
• 12 eggs, whisked
• 1/2 tsp. salt
• 1/2 tsp. garlic powder 
• Freshly ground black pepper

Spray a 12 muffin tin with cooking spray.  Preheat oven to 350F.

Fill each muffin cup with a small amount of bell pepper, onion, bacon and cheese.  In a large bowl whisk together the eggs, salt, garlic powder and freshly ground black pepper.  Ladle the egg mixture into the muffin cups.

Bake for 20 minutes, until a toothpick comes out clean.  Carefully move to a cooling rack to let cool.

Enjoy with sliced avocado and salsa.  Yum!

Paleo Friendly Meat Sauce over Zucchini Noodles

For the sauce:

• 1 tbsp. olive oil
• 1 sweet yellow onion, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1 tbsp. chopped garlic
• salt & freshly ground black pepper
• 1 lb. lean ground turkey
• 4 links Hot Italian turkey sausage, casings removed (from a 19.5 oz. package of 5 links)
• 1 tsp. garlic powder
• 1 tsp. salt
• 1/2 tsp. cayenne pepper
• 1/2 tsp. dried oregano
• 1/2 tsp. dried parsley
• 1/2 tsp. dried thyme
• 1/2 tsp. red pepper flakes
• 1 bay leaf
• 1 - 28 oz. can crushed tomatoes 
• 1/4 cup minced fresh basil

Heat a large sauté pan over medium heat and add the olive oil.  Once hot, add the onion, bell peppers and garlic and cook until the onion is starting to get translucent, 4-5 minutes.  Season with salt & freshly ground black pepper.  

Add the ground turkey and turkey sausage to the pan, breaking it up with a wooden spoon while it cooks.   When the meat has begun to cook through, add the garlic powder, salt, cayenne, oregano, parsley, thyme, red pepper flakes and bay leaf. Stir to evenly coat the meat with the spices, continuing to break the meat up with a wooden spoon.  

When the meat is cooked through add the crushed tomatoes into the pan. Bring it to a simmer, reduce heat and let simmer, uncovered, for 20 minutes or more.  When you're ready to serve, remove the bay leaf,  stir in the fresh basil and prepare the zucchini noodles.

Once the sauce is ready, make the zucchini noodles!

• Olive oil
• 6 small zucchini, spiraled to make "noodles"
• salt &freshly ground black pepper

Heat a large sauté pan over medium heat and drizzle it with olive oil.  Once hot, add the zucchini noodles and gently stir using tongs, cooking for 3-5 minutes, until they are al dente.  Season with salt & freshly ground black pepper.

Enjoy with the sauce!

Meatless Cauliflower Breakfast Muffins

• 1 - 16 oz. bag riced cauliflower (about 3 cups)
• 1/2 cup chopped green bell pepper (about 1/2 of a large pepper)
• 1/2 cup chopped red onion (about 1/2 medium onion)
• 5 eggs, beaten
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. cayenne pepper
• freshly ground black pepper
• 1 cup mozzarella cheese

Preheat oven to 375F.  Spray a muffin tin with cooking spray.

Combine all ingredients in a bowl, stirring to mix well.  Fill each muffin tin using a 1/3 cup measure. Lightly press the mixture down in each cup.

Bake 22 minutes, or until lightly golden.  Carefully move them to a wire rack to cool.

Serve with salsa  Yum!

Paleo Friendly Cauliflower Hummus

• 1 - 16 oz. bag riced cauliflower, steamed
• 2 tbsp. tahini
• 3 tbsp. olive oil
• 1 tsp. chopped garlic
• 1 tsp. cumin
• 1 tsp. salt
• 1/4 tsp. paprika
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. red pepper flakes

Put steamed cauliflower into a dish cloth and squeeze out all liquid. Be careful not to burn yourself!

Transfer the cauliflower to a food processor with remaining ingredients. Pulse and process until it's a smooth, creamy texture.  Refrigerate until cold or overnight.  Enjoy with fresh veggies!  Yum!

Paleo Friendly Chicken & Veggie Taco Stew

• 1 tbsp. olive oil
• 1 large white onion, chopped
• 1 yellow bell pepper, seeded and chopped
• 1 jalapeño pepper, seeded and minced
• 2 poblano peppers, seeded and minced
• 1 tbsp. chopped garlic
• 1 tbsp. cumin
• 1 tbsp. chili powder
• 2 tsp. ground coriander
• 1 tsp. salt
• 1 - 32 oz. box organic chicken stock
• 2 limes, juiced
• 4 medium zucchini, chopped
• 13 oz. shredded rotisserie chicken breast (about 4 cups)
• Avocado, for serving

Heat the oil in a pot over medium heat.  Add the onion, bell pepper, jalapeño, poblanos and garlic.  Sauté until soft and fragrant, about 5 minutes.  Add the spices and continue to cook for another minute, stirring continuously.  Stir in the chicken stock and lime juice and increase heat slightly to bring it to a simmer.

Once simmering, add the zucchini, allowing it to simmer for 20 minutes.  Stir in the rotisserie chicken and cilantro and continue to simmer another 5 minutes.   

Enjoy topped with chunks of avocado.  Yum!

Paleo Friendly One Pan Dijon Garlic Chicken and Veggies

• 2 lbs. boneless skinless chicken breasts (about 3 large breasts)
• 2 medium zucchini, sliced in half lengthwise and cut into half moons
• 2 medium yellow squash, sliced in half lengthwise and cut into half moons
• 1 large red onion, cut into small chunks
• 1/4 cup olive oil
• 1 tbsp. dijon mustard
• 1 tbsp. chopped garlic
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. dried oregano
• 1/4 tsp. dried thyme

First, make the marinade:  In a glass measuring cup, combine the oil, mustard, garlic, salt, pepper, oregano and thyme.  Whisk together and set aside.

Put the chicken into one ziploc bag and the chopped veggies into a second ziploc bag.  Pour about half the marinade into one bag and the rest into the other.  Seal the bags and massage the marinade into both the veggies and chicken.  Put into the refrigerator for at least 30 minutes, up to 5 hours.

Preheat oven to 400F.  Line a baking pan with parchment paper.

Spread the veggies out onto the pan and arrange the chicken on top.  Cook for 30 minutes, take out of the oven and flip the chicken over and continue to cook until the chicken is cooked through and a meat thermometer reaches 165F,  about 10 more minutes.

Enjoy!

One Pot Crock Pot Pork and Veggies

• olive oil
• salt & freshly ground black pepper
• 4 boneless pork loin chops (about 2 lbs.)
• 1 yellow onion, thinly sliced
• 2 cups baby carrots
• 2 zucchini, sliced in half lengthwise and cut into half moons
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1 tsp. red pepper flakes
• 1 tsp. salt
• 1 - 14.5 oz. can petite diced tomatoes

Drizzle olive oil into the crock pot.  Place the onion and carrots and stir with the oil.  Season with salt & freshly ground black pepper.  Place the pork on top of the onion and carrots and season with the garlic powder, onion powder, oregano, basil, red pepper and salt.  Pour the diced tomatoes over the top.  Put the zucchini on top and lightly season with salt & freshly ground black pepper.  Cover the crock and cook on low for 7 hours.

Enjoy!

Cauliflower Tortillas

• 2 cups riced cauliflower
• 2 eggs, beaten
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. red pepper flakes

Preheat oven to 375F.  Line a baking sheet with parchment paper.

Put the cauliflower into a microwave safe bowl and cook 2 minutes.  Stir and continue to cook an additional 2 minutes.

In another bowl, beat the eggs with the garlic powder, salt and red pepper flakes.  

Once cauliflower is cooked, transfer it to a dish cloth.  Wring all liquid out of the cauliflower.  Be careful not to burn yourself!

Add the cooked cauliflower into the egg mixture and stir to combine.  It will be runny.  Use a 1/4 cup measure to make 5 tortillas.  Bake for 10 minutes.  Bring the pan out of the oven and carefully flip each tortilla.  Bake another 7 minutes.  Let cool on a wire baking rack.

When ready to eat, heat a pan over medium heat.  Add the tortillas and let cook until crispy and lightly browned, about 1 minute per side.

Enjoy!

Mexican Zucchini Chicken Bites

• 2 medium zucchini sliced into thin rounds
• 1 tbsp. olive oil
• 1 tsp. cumin
• 1/2 tsp. paprika
• 1/2 tsp. chili powder
• salt & freshly ground black pepper
• 1 1/2 cups chopped rotisserie chicken
• 1/2 cup salsa
• 1/2 red onion, chopped
• 1 cup shredded Mexican blend cheese

Optional Toppings

• Avocado, cut into chunks
• Salsa
• Sour Cream
• Sliced black olives
• Sliced pickled jalapeños

Place the sliced zucchini into a large ziploc bag.  Pour the olive oil over the top and mix well.  Add the cumin, paprika and chili powder and massage into the zucchini with your hands.  Seal the bag and put in the fridge for about an hour.

Place the chopped chicken in a second ziploc bag and pour the salsa over it.  Massage salsa into the chicken, seal the bag and put in the fridge for about an hour.

Preheat oven to 400F.  Line a baking pan with parchment paper.

Lay the marinated sliced zucchini out on the pan and lightly season with salt & freshly ground black pepper. Bake until tender, about 10 minutes.  

Bring the pan out of the oven and top each zucchini round with a scoop of the marinated chicken and sprinkle with chopped red onion. Sprinkle the cheese over the top of all of them.  Bake until the cheese is melted and the chicken is warmed through, about 10 minutes.

Top with your favorite toppings such as avocado, salsa, sour cream, black olives and pickled jalapeños.  Enjoy!

Taco Stuffed Mini Sweet Peppers

• Olive oil
• 1/2 small red onion, chopped
• 1 tsp. chopped garlic
• 1 tbsp. minced fresh parsley
• 1 lb. lean ground turkey
• 1 - 16 oz. bag sweet mini peppers, cut in half lengthwise and seeded
• 1 tsp. garlic powder
• 1 tsp. cumin
• 1 tsp. chili powder
• 1 tsp. salt
• 1 - 8 oz. can tomato sauce
• 1 cup shredded Mexican blend cheese

Optional Toppings:

• sour cream
• salsa
• sliced black olives
• sliced pickled jalapeños
• sliced avocado

Preheat oven to 400F.  Line a baking pan with parchment paper.

Heat a small amount of olive oil in a large skillet over medium heat.  Add the onion, garlic and parsley and cook until fragrant, about 2 minutes.  Add the turkey, garlic powder, cumin, chili powder and salt, and cook until no longer pink, breaking it up with a wooden spoon, about 5 minutes.  Add the tomato sauce, mix well and let simmer for 5 minutes.

Meanwhile, lay the halved peppers out on the pan,  lightly drizzle with olive oil and season with salt & freshly ground black pepper.  Put them into the oven for 5 minutes, allowing the peppers to start to soften.

Once the peppers are out of the oven, fill each one with the turkey mixture and sprinkle the cheese over the top.  Place back into the oven and cook 8 minutes, until the cheese is melted and starting to brown.

Enjoy with your favorite taco toppings!