Paleo Friendly Thai Turkey Meatballs

• 1 lb. extra lean ground turkey
• 1/2 cup grated zucchini
• 1/4 cup minced green onions
• 1 tsp. chopped garlic
• 1 tbsp. freshly minced ginger (or 1 1/2 tsp. lightly dried)
• 2 tbsp. coconut aminos
• 1 1/2 tsp. sriricha
• Dash sea salt

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

Combine all ingredients in a bowl.  Use your hands to gently combine everything together, mixing well.  

Form the mixture into 24 balls, lining them up on the baking pan.  Bake for 20 minutes, until cooked through and starting to brown.

Yields 4 servings.  Enjoy!

Crock Pot Pulled Chicken Salsa Verde

• 2 green bell peppers, chopped
• 1 jalapeno pepper, minced
• 2 bunches green onions, chopped
• 3/4 cup no salt (no sugar) chicken broth
• 3 lbs. boneless skinless chicken breasts
• 2 tbsp. chopped garlic
• 1 tbsp. lime juice
• 1 tsp. salt
• 1 tsp. ground cumin
• 2 tsp. ground coriander
• 1 tbsp. chili powder
• 12 oz. salsa verde (no sugar)

Spray your crock pot with olive oil cooking spray.  Layer the bell peppers, jalapeno and green onions in the crock and pour the broth over the top. 

Lay the chicken breasts on top.  Drizzle the garlic and lime juice over the top of the chicken.

In a small bowl, mix the salt, cumin, coriander and chili powder together.  Sprinkle the spices over the chicken. And pour the salsa over the top.

Cover and cook on high for 4 hours or on low for 8 hours.  Use two forks to shred the chicken and enjoy!  YUM!

Paleo Friendly Crock Pot Chicken & Veggie Detox Soup

• 6 stalks celery, chopped
• 1 leek, white & light green parts, sliced into half moons
• 1 bunch green onions, chopped
• 2 green bell peppers, chopped
• 1 tbsp. chopped garlic
• 3 tbsp. grated fresh ginger (or 1.5 tbsp. lightly dried grated ginger)
• 1 tsp. red pepper flakes
• 1 tbsp. apple cider vinegar
• 2 lbs. boneless skinless chicken breast
• 1 tsp. salt
• 2 quarts unsalted chicken stock
• 1/4 cup minced fresh parsley (or 2 tbsp. lightly dried minced parsley)
• 1 - 12 oz. bag frozen broccoli florets

Spray your crock pot with olive oil cooking spray.  Add the celery, leek, green onions, and bell peppers to the pot.  Stir to mix.  Sprinkle the garlic, ginger, and red pepper flakes over the top.  Stir to mix.  Drizzle the vinegar over the top.  

Season the chicken with 1 tsp. of salt and lay over the top of the veggies.  Pour the stock over the top.

Cover the crock pot and cook on low for 7 hours.

Use two forks to shred the chicken inside the crock, add the frozen broccoli and minced parsley.  Recover the pot and let the soup continue to cook until the broccoli is warmed through, about 20 minutes.

Enjoy!

Air Fryer Filet of Sole & Steamed Asparagus

Filet of Sole

• Sole Filets
• Less Sodium Old Bay seasoning
• Olive Oil spray

Lay the sole filets out on a flat surface and cut into pieces that will fit in your air fryer basket.  Lightly season both sides of the filets with Old Bay and add as many pieces that fit into the basket without stacking on top of each other.

Turn the Air Fryer to 400F at 8 minutes.  Remove the filets to a plate and continue to cook the fish in batches, until finished.

Steamed Asparagus

• 1 bunch Asparagus spears
• 1/4 cup water
• Salt & Pepper
• Olive Oil spray

Cut the ends off the asparagus and clean the stems.  Pour the water onto 4 paper towels and lay the asparagus out in a bunch.  Roll the asparagus up in the dampened paper towels.  Microwave for 3-4 minutes, until crisp tender.

Heat a saute pan over medium heat and spray with olive oil cooking spray.  Add the asparagus to the pan, season with salt & pepper, and cook until starting to lightly brown.

Enjoy!

Spinach & Green Chile Egg White Muffin Cups

• 3 cups egg whites
• 5 green onions, white and light green parts only, chopped
• 2 cups baby spinach, roughly chopped
• 1 - 4 oz. can chopped mild green chiles, drained
• 1/2 tsp. garlic powder
• 1/4 tsp. crushed red pepper flakes
• salt
• freshly ground black pepper

Preheat oven to 350F.  Spray a muffin tin with olive oil spray.

Put about a teaspoon of green chiles into each muffin cup.  Sprinkle the chopped green onions over the top, and add the chopped spinach into each cup.  Lightly sprinkle salt over the top of the spinach. 

In a bowl, combine the egg whites, garlic powder and red pepper flakes and season with freshly ground black pepper.  Ladle the egg whites into the muffin cups.

Bake for 20 minutes, or until a toothpick comes out clean.  Move to a cooling rack to cool.

2 cups per serving.  Enjoy!

Pressure Cooker Chicken Salsa Verde

• 2 lbs. boneless skinless chicken breast
• 2 tbsp. taco seasoning (I used Flavor Gods Taco Tuesday)
• 1 tbsp. garlic powder (I used Flavor Gods Garlic Lovers)
• 2 tsp. ground coriander
• 2 tsp. ground cumin
• 1 tsp. chili powder
• 1 1/2 cups salsa verde (I used Herdez mild salsa verde)

The night before you are going to cook the chicken, place it in a ziploc bag and pour in the taco seasoning, garlic powder, coriander, cumin and chili powder.  Close the bag tightly and shake the bag around and use your hands on the outside of the bag to get the spices mixed together and into the chicken.  Place in the refrigerator over night.

When you are ready to cook, spray your pressure cooker with olive oil spray.  Place the seasoned chicken in and pour the salsa over the top.

Lock the lid on the pressure cooker and select high pressure for 7 minutes.  Do a quick pressure release.  Pull the chicken out and chop it up. 

Return chopped chicken to the sauce in the pressure cooker and stir.  Enjoy!

Air Fryer Chicken Fajita Roll-Ups

• 3 large boneless skinless chicken breasts (about 1.5 lbs)
• 2 green bell peppers, sliced into thin strips
• 3 tbsp. chopped green onions
• 3 tbsp. taco seasoning (I used Flavor Gods Taco Tuesday)
• Olive oil spray

Slice each chicken breast in half and lay each half out on a flat surface lined with saran or press-n-seal.  Cover the chicken with saran or press-n-seal and beat it with a mallet, thinning it out to about 1/4 inch.

Sprinkle taco seasoning on both sides of the chicken, lay 6 slices of bell pepper on one end and drizzle with chopped green onions.  Roll up and place on a plate with the open side down.  

Continue with remaining two breasts.

Place 3 chicken roll ups into the air fryer basket and spray with olive oil spray.  Cook in the air fryer for 12 minutes at 400F.

Repeat with the next batch of 3.

Enjoy with a green salad.  Yummy!