Air Fryer Sweet Potato Fries

• 1 - 10 oz. bag crinkle cut sweet potatoes
• Olive oil spray
• 2 tsp. Flavor Gods buffalo seasoning
• 1 tsp. Flavor Gods garlic lovers
• 1/4 tsp. sea salt

Put the potatoes into a bowl or ziploc bag.  Spray with olive oil spray and season with the buffalo, garlic and salt.  Toss to evenly coat the sweet potatoes with the seasonings.

Put in the air fryer at 350F for 15 minutes, tossing every 5 minutes.

Enjoy!

Ground Turkey Chorizo & Cauliflower Rice Stuffed Peppers (Low Carb & Paleo Friendly)

• 6 green bell peppers
• Olive oil cooking spray
• 3/4 cup no salt chicken broth
• 1 lb. extra lean ground turkey
• 1 tsp. salt
• 2 tsp. paprika
• 2 tsp. chipotle chile powder
• 1 tsp. cumin
• 1 tsp. coriander
• 1 tsp. dried oregano
• 2 tsp. garlic powder
• 1/4 tsp. cayenne pepper
• 1 tbsp. white wine vinegar
• 1 bunch green onions, white and light green parts, chopped
• 1 - 14 oz. container riced cauliflower
• 1 poblano pepper, minced
• 2 tbsp. taco seasoning (I use Flavor Gods)

Preheat oven to 375F.

Spray a 9x13 baking dish with cooking spray and pour the broth into the dish.  Set aside.

Combine the turkey, salt, chili powder, paprika, cumin, coriander, oregano, garlic, cayenne and vinegar in a medium bowl.  Mix well using your hands.

Heat a large skillet over medium heat and spray with olive oil spray.  Add the seasoned ground turkey to the hot skillet and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes.

Meanwhile, slice the top/stem off the bell peppers and remove the seeds and white parts from inside and line them up in the baking dish.  Chop the tops of peppers, to yield 1 cup of chopped bell peppers, set aside and save the rest for another recipe.

Once turkey is browned, remove it to a plate.  Re-spray the same skillet with olive oil spray and add in the green onions, riced cauliflower, poblano pepper, chopped bell pepper and season with the taco seasoning.  Saute the veggies, stirring frequently, until softened, about 5 minutes. Stir the browned turkey into the skillet with the veggies and stir everything to combine.

Fill each bell pepper with the turkey, veggie mixture, pressing down to tightly fill.  Cover the dish with foil and bake 30 minutes.  Remove foil and continue to bake10 minutes until tops are starting to brown.

Enjoy!  Served here with broccoli and sweet potato ribbons.  Yum!

Turkey, Sweet Potato & Green Veggie Chili

• 16 oz. sweet potato ribbons or noodles (I used Trader Joe's ribbons)
• 3 3/4 cups reduced sodium chicken broth, divided
• 1 medium zucchini, cut into quarter moons
• 1 green bell pepper, chopped
• 1 jalapeno pepper, minced
• 1 tbsp. chopped garlic
• 1 lb. extra lean ground turkey
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. salt
• 1 tbsp. chili powder
• 1/4 tsp. red pepper flakes
• 1 tsp. dried oregano
• 1 - 12 oz. bag frozen broccoli florets

Heat a large pot over medium heat.  Spray generously with olive oil cooking spray and add in the sweet potato ribbons.  Cook for 5 minutes, stirring regularly to ensure they lightly brown but don't burn.  Pour in 3/4 cup chicken broth, lower heat, cover and let simmer 2 minutes.

Uncover the pot and add the chopped zucchini, chopped bell pepper, minced jalapeno and chopped garlic.  Stir to combine and let cook over medium heat, stirring occasionally.

Meanwhile, heat a large skillet over medium heat.  Generously spray with olive oil cooking spray and add in the ground turkey, lightly seasoning with salt and freshly ground black pepper. Cook, breaking it up with a wooden spoon, until crumbled and no longer pink, about 5 minutes.  

Transfer the cooked turkey into the pot with the sweet potato veggie mixture.  Season with coriander, cumin, salt, chili powder, red pepper flakes and oregano.  Stir to mix well.  Add the frozen broccoli florets and 3 cups broth.  Let simmer for 20 minutes.

Divide into 4 bowls and devour!

Easy Slow Cooker Beef Tacos

• 2 lbs. extra lean ground beef
• 1 yellow onion, chopped
• 1 tbsp. chopped garlic
• 1 - 4 oz. can chopped mild green chiles, drained
• 1 tbsp. cumin
• 1 tbsp. chili powder
• 2 tsp. salt
• 1/2 cup water
• 1 - 8 oz. can tomato sauce
• 1 bay leaf

Heat a large skillet over medium heat and lightly drizzle with olive oil.  Add the beef and onion and cook, breaking the meat up with a wooden spoon until the meat is no longer pink and the onion is translucent.  Drain any fat and return meat & onion to the pan.

Pour the green chiles and chopped garlic into the pan and stir to combine.  Add the cumin, chili powder and salt and stir to mix everything together.

Pour the meat mixture into your crock pot and add the tomato sauce, water and bay leaf.  Stir to combine.  Cover and cook on low 3-4 hours.

Enjoy with your favorite taco toppings such as shredded lettuce, cheese, sour cream, avocado, sliced black olives, etc.  Yum!

Sunday Funday!

Cauliflower Bacon Ranch Bites

• 1 - 16 oz. bag riced cauliflower
• 1 dry packet ranch dressing
• 2 eggs, beaten
• 1 cup sharp cheddar cheese
• 8 slices bacon, cooked & crumbled, divided
• 1 tsp. dried chives
• 1/2 cup shredded Mexican blend cheese

Preheat oven to 375F.

Combine the cauliflower, ranch, eggs, cheddar cheese, 6 slices of crumbled bacon and the chives.  Mix everything well.

Generously spray a muffin tin with cooking spray.

Fill each muffin cup about 2/3 full with the cauliflower mixture.  Sprinkle the tops with the Mexican blend cheese and remaining 2 slices of crumbled bacon.  Bake until set and lightly golden, about 20 minutes.  Enjoy!

Lasagna Roll-Ups

• 9 uncooked lasagna noodles
• 1 - 15 oz. container part skim ricotta cheese
• 1 egg, beaten
• 1 tbsp. chopped fresh parsley
• 1 tsp. garlic pepper
• 1 1/4 cups shredded mozzarella cheese, divided
• salt & freshly ground black pepper
• 1 cup marinara sauce

Preheat oven to 350F.

Bring a large pot of water to a boil and lightly season with salt.  Add the noodles and cook until al dente, about 8 minutes.

Lay the cooked noodles out on a greased baking sheet.

Meanwhile, combine the egg, ricotta, parsley, garlic and 1 cup of shredded mozzarella and mix well. 

Once the noodles are cool enough to handle, cut each one in half and spread a thin layer of the ricotta mixture over each half noodle and roll-up and place on the greased baking sheet.  

Spoon marinara over the top of each roll-up and sprinkle the remaining 3/4 cup of shredded mozzarella over the top.  Bake until cheese is melted and the roll-ups are warmed through, about 25 minutes.  Enjoy!

BLT Bites

• Iceberg lettuce cut into 1 inch chunks
• Cherry tomatoes, sliced in half
• Cooked bacon, cut into 1 inch chunks
• Light mayo

String a toothpick with 1/2 cherry tomato, 1 inch slice of bacon, a chunk of iceberg with a dollop of mayo, another slice of bacon and the remaining half cherry tomato.  Repeat and Enjoy!

Italian Sub Roll-Ups

• Sliced apple-wood smoked ham
• Sliced provolone cheese
• Sliced Genoa salami
• Sliced spicy pepperoni
• Chopped pepperonicini
• Chopped iceberg lettuce
• 1/2 cup mayo
• 2 tbsp. red wine vinegar
• 1 tbsp. olive oil
• 1 tsp. Italian seasoning
• 1 tsp. chopped garlic

First make the dressing, combining the mayo, vinegar, oil, seasoning and garlic in a small bowl.  Mix well and set aside.

Assemble the roll-ups by laying out one slice of ham, 1 slice of provolone, 1 slice of salami, and 3 slices pepperoni.  Drizzle about a tbsp. of the dressing down the center and cover with chopped pepperoncini and chopped iceberg.  Roll up, secure with 2 toothpicks and slice it down the middle.  Repeat and enjoy!

Jalapeno Bacon Stuffed Eggs

• 6 eggs, hard-boiled and peeled
• 1/3 cup mayo
• 1 1/2 tsp. spicy brown mustard
• 1 1/2 tsp. Dijon mustard
• 1 jalapeno pepper, minced
• 5 slices of bacon cooked & crumbed, divided
• Paprika

Slice each egg in half, putting the yolks into a bowl and laying the whites out on a platter.  Mash the egg yolks up with a fork.  Add the mayo and mustards into the yolks and continue to mash until you have a smooth, creamy texture.  Add the minced jalapeno and 4 slices of the crumbled bacon.  Continue to mix well.

Fill each egg white with the yolk mixture.  Sprinkle paprika over the top of each stuffed egg and sprinkle the remaining slice of crumbled bacon over the top.  Enjoy!

Hearty Brunch Frittata

• Olive oil
• 2 links lean spicy Italian turkey sausage, casings removed
• 1 sweet white onion, thinly sliced
• 1 orange bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 tsp. garlic powder
• 1/4 tsp. red pepper flakes 
• freshly ground black pepper
• 9 eggs
• 1 tsp. salt
• 1/2 cup shredded mozzarella cheese

Lightly drizzle olive oil a large oven-safe skillet and heat over medium heat.  Add the sausage and cook until browned, breaking it up with a wooden spoon into small crumbles while cooking.  Drain the fat in a colander and set aside.

Lightly drizzle olive oil in the same pan and add the onion and bell peppers.  Season with garlic powder and red pepper flakes.  Saute over  medium heat until soft and browned, about 8 minutes.  Add the cooked sausage back to the pan and mix everything together so that it is in a single layer on the bottom of the pan and season with freshly ground black pepper.

Reduce the heat to low.

Beat the eggs in a  mixing bowl and season with 1 tsp. salt.  Pour the eggs over the sausage, onion, pepper mixture.  Cook until the sides are set and top is almost set, about 8 minutes.

Preheat the broiler.

Sprinkle mozzarella over the top of the eggs and transfer to the bottom rack of the broiler, cooking until eggs are set and it is lightly browned, about 5 minutes.  

Remove from the oven and let sit in the pan for 5 minutes before slicing.  Enjoy!

New Years Eve Party Snack

Cheesy Spinach & Artichoke Ball

• 1 - 8 oz. package reduced fat cream cheese, softened
• 3/4 cup finely chopped artichoke hearts
• 1/2 cup finely chopped fresh baby spinach leaves
• 1 1/2 cups shredded pepper jack cheese
• 1 cup grated Parmesan cheese
• 1 tsp. minced garlic
• 1/2 tsp. red pepper flakes
• salt and freshly ground black pepper
• 1 - 8 oz. can crescent dough
• 2 tbsp. butter, melted
• 1 tsp. minced fresh Italian parsley
• 1/2 tsp. garlic powder

Preheat oven to 350F.  Line a baking sheet with parchment paper.

In a large bowl, combine the cream cheese, artichoke hearts, spinach, pepper jack cheese, Parmesan cheese, garlic and red pepper flakes.  Season with salt and freshly ground black pepper.  Mix well to combine and form the mixture into a large ball.  I did this several hours ahead and let it sit in the fridge wrapped in saran wrap all day. 

Roll crescent dough out on lined baking sheet.  Put the cheese ball in the center of the dough and wrap the dough around the ball, sealing it well.  Flip the ball over so the smooth side is on top.  

Combine the melted butter, Italian parsley and garlic powder in a small bowl.  Brush it all over the ball and bake until golden, about 25 minutes.

Enjoy!