Low-Carb Sriracha Turkey Lettuce Wraps

These were good but salty. The fish sauce makes it salty. I think I downed about 5 glasses of water after eating this. Would I make it again? I don't know. It really was good but the saltiness got to me.

Ingredients

2 Tsp. of grapeseed oil
1 lb. of ground Turkey 
1 T of fish sauce 
1-2 T of Sriracha Sauce 
1 T of water
Zest from one large lime
Juice from one large lime (about 1 1/2 T of juice)
1/4 Cup thinly sliced green onion
Iceberg lettuce

Directions

1. Heat the oil in a heavy frying pan, then saute the turkey until it's cooked through and starting to brown, breaking apart as it cooks

2. While the turkey cooks, mix together the fish sauce, Sriracha sauce, and water in a small bowl
3. Zest the skin of the lime and squeeze the juice
4. Thinly slice the green onions 
5. When the turkey is done, add the Sriracha sauce mixture and let it sizzle until the water has evaporated, stirring a few times to get the flavor mixed through the meat
6. Turn off the heat and stir in the lime zest, lime juice, and sliced green onions
7. Serve meat mixture with iceberg lettuce leaves to fill with meat and wrap around it, to be eaten with your hands

Whole 30 Burrito Bowl

This was very simple to make, especially if you buy the broccoli slaw already made. It was good. Something you can wipe up real fast for dinner.

Ingredients

2 Tablespoons of olive oil
3 Cups of broccoli slaw 
1 Cup of chopped onions 
2 Cloves of garlic, minced
1 lb of ground turkey (You can use ground beef)
1 Can of petite diced tomatoes
1 Small can of diced green chilies
1 Tablespoon of chili powder 
2 Teaspoons of ground cumin
2 Teaspoons of smoked paprika
Cilantro, chopped for garnish

Avocado, sliced

Directions

1. Saute the broccoli slaw, onions, and garlic in olive oil until crisp and tender
2. Brown the turkey in another pan

3. Add the tomatoes, green chilies, and spices to the turkey and stir to combine
4. Assemble bowls. Put a layer of slaw, top with meat. Then top with cilantro and avocado

Honey Mustard Burgers

I really liked these. My husband wasn't a fan. So I had a lot left over and I wrapped them up individually and froze them. I honestly think they were good, he just isn't that big of honey mustard on burgers.

Ingredients

2 lbs of Ground turkey (You can use beef)
1/2 Cup of organic honey
1/2 Cup of dijon mustard
1 Tsp of sea salt
1 Tsp of pepper

Directions

1. In a large bowl, combine the turkey, honey, dijon mustard, sea salt, and pepper
2. Using your hands, mix the meat well to ensure an even coating
3. Once mixed, make patties about 1/2 inch thick and set on a plate
4. Grill on an outdoor or indoor grill
5. Grill about 10 minutes on the first side and 10 minutes on the second side until done

Slow-Cooker Paleo Teriyaki Chicken

This was very good. My husband said it was the perfect amount of sauce to chicken ratio. Anything that is easy to make in a crockpot, I'm a fan of.

Ingredients

3- 4 Chicken breasts
2 Carrots, sliced
1/2 Onion, diced

1 Head of broccoli, chopped
1/2 Cup of coconut aminos
1/2 Cup of raw honey
1/4 Cup of juice from fresh oranges (I did not have any oranges so I used orange juice)
2 Tbs of rice vinegar
1 Tbs of arrowroot flour
1 Tbs of fresh grated ginger
1 Garlic clove, minced
1 Tbs of  sesame oil
Pinch of red pepper flakes
Chopped green onions 

Sesame seeds

Directions

1. Set slow cooker to low and add all the ingredients to the slow cooker
2. Cook 4 - 6 hours until chicken is cooked through and tender
3. Remove just the chicken from the crockpot, shred it, and place it right back in the slow cooker with all the juices
4. Turn the slow cooker off and allow the shredded chicken to absorb the liquid and flavors in the pot for about 20 minutes
5. Remove chicken, broccoli, and carrots from slow cooker and serve with green onions and sesame seeds

Quinoa Black Bean Burrito Bowl

This is a good and hearty vegetarian dish. My husband and I both enjoyed it. It is great for either lunch or dinner.

Ingredients

1 Cup of quinoa (I used more)
1 Tbsp of olive oil
1/4 Cup of diced onion
1 Clove ofgarlic, minced
1 Can (15 oz) of black beans, rinsed and drained
1/4 Cup of chopped fresh cilantro
1/4 Tsp of chili powder (mild)
Pinch of cayenne pepper (spicy)
1/4 Cup of lime juice
Grated cheddar cheese
Salsa
Hot sauce 
Sliced avocado
1 Can (8 oz) of corn

Directions

1. Pour quinoa into a saucepan along with 2 cups of water. Bring the quinoa to a boil, then reduce heat to a low simmer. Cover the pot
2. Let the quinoa simmer for about 20 minutes till it becomes tender and all the liquid has been absorbed
3. While the quinoa is cooking, heat 1 tbsp of oil in another saucepan over medium heat

4. Pour minced onion into the saucepan and saute for a few minutes till it softens and begins to turn brown. Add the minced garlic to the pot and let it saute for 1-2 minutes 
5. Add the black beans to the pot of onions along with 1/2 cup water, 2 tbsp of chopped fresh cilantro, chili powder and cayenne pepper

6. Bring the beans to a boil, then reduce heat to medium low. Let the beans simmer for 15 minutes till the liquid is mostly evaporated. Stir in 2 tbsp of fresh lime juice
7. When the quinoa is fully cooked, remove from heat and fluff with a fork. Use the fork to mix in 2 tbsp of chopped cilantro and 2 tbsp fresh lime juice. 
8. Assemble the burrito bowls by placing the quinoa on a plate or in a bowl
9. Top the quinoa with simmered black beans.
10. Top the black beans with your choice of toppings 

Simple Paleo Egg Cups

These were good. They are perfect for breakfast, lunch, or dinner. They are super easy to make too.

Ingredients

Coconut oil cooking spray
12 individual turkeybacon
6 Eggs

1/4 Cup of coconut milk½ Teaspoonof Salt
1 Teaspoon of Black Pepper
Frozen spinach, thawed (or any vegetable you want to add)

Directions

1. Grease muffin tin with cooking spray

2. Line each muffin tin with a slice of bacon

3. In a large bowl whisk together eggs, milk, salt and pepper

4. Divide egg mixture even between muffin tins 

5. Sprinkle whatever vegetables you choose over the top

6. Bake at 350 for 30-35 minutes until eggs are set

Cheeseburger Lettuce Wraps

SO GOOD! These would be great for kids. I should have used iceberg lettuce for the wrap, but I went with organic romaine. I ended up using a knife and fork to eat it. Kids would love this recipe! I cannot wait to make this again. It's just annoying to make in my house since I have to make two separate ones, one with dairy cheese, one with non-dairy cheese.

Ingredients

1 Pound of ground turkey
½ Cup of dice Onion
1 Tablespoon of season salt
2 Tablespoons of ketchup
2 Teaspoons of yellow mustard
Spreadable Cheese Wedge or shredded cheddar cheese
Lettuce, Leaf 

Any toppings you would enjoy

Cooking oil

Directions

1. Place coconut oil in a pan and heat 

2. Add turkey, onions and seasoning

3. Cook until the meat is browned

4. Add the ketchup, mustard, and cheese 

5. Stir to combine and melt cheese

6. Spoon 1/3 cup into each lettuce leaf and top with your favorite toppings

Loaded Turkey Burgers

This recipe was originally a meatball recipe but I was in the mood for a burger. So I made the meatballs into patties and grilled them on my indoor grill. They were delicious!

Ingredients

1. Extra lean ground turkey
2. 1 Cup of frozen spinach (defrosted, drained, squeezed to remove excess water)
3. 1 Egg
4. 1/2 Tsp of red pepper flakes 1 1/2 tsp onion powder
5. 1 1/2 Tsp of garlic powder
6. 1 Tsp of oregano
7. 1/2 Tsp of basil
8. 1 Tsp Italian of seasoning
9. Himalayan sea salt and freshly ground pepper

Directions

1. Preheat grill and spray with cooking spray

2. In a bowl combine all ingredients and mix well

3. Form into patties and grill  until fully cooked through

Crock Pot White Chicken Chili

Not bad. Not sure if I would make it again. It is an easy crockpot recipe though.

Ingredients

1lb of chicken breasts
15oz Can of great northern beans, drained 
1 - 2 Jalapenos, minced or chopped
1/2 Onion, chopped
2 Cloves of garlic, minced
1-1/2 Teaspoons of cumin
1-1/2 Teaspoons of salt
1/4 Teaspoon of pepper
Dried oregano
2 Cups of gluten-free chicken broth
Juice of 1/2 lime
1/4 Cup of milk (I used unsweetened coconut milk)
1 Tablespoon of gluten-free flour 

Directions

1. Combine all the ingredients except the gluten-free flour and milk into a crock pot then stir to combine

2. Cover and cook on low for 4 hours

3. Remove chicken then shred and place in the refrigerator

4. Whisk together the flour and milk in a small dish then drizzle into chili and stir to combine

5. Cover then cook on high for 30 minutes

6. Stir shredded chicken back into chili and serve 

Stir-Fried Chicken Noodles

I have made a lot of Asian dishes. They all turn out pretty well. This dish was good but a little bland. I felt like it was missing something. I added a bit of sriracha to it and it spiced it up a bit.

Ingredients

Boneless, skinless chicken breasts
Lo mein noodles (I used GF stir-fry rice noodles)
2 Tablespoons of GF low-sodium soy sauce
1 Tablespoon of low-sodium fish sauce
1 Tablespoon of organic brown sugar
3 1/2 Tablespoons of organic cornstarch
1/2 Cup of chicken stock
Garlic, minced
Coconut cooking oil
8 Ounces of baby spinach
1/2 lemon, juiced
Sriracha
Salt and pepper

Carrots, chopped

Broccoli, chopped

Directions

1. Cube the chicken sprinkle with salt and pepper
2. Cook noodles as directed on package
3. Mix together the soy sauce, fish sauce, brown sugar, 1 1/2 tablespoons cornstarch and chicken stock in a medium bowl and set aside.
4. Place a wok over medium-high heat. Add 1 1/2 tablespoons of cooking oil

5. Toss the chicken with the remaining 2 tablespoons of cornstarch, then add to the wok
6. Sauté, tossing often, until the exterior is golden, about 10 minutes. Transfer to a clean plate, and set aside. (The chicken doesn’t have to be cooked all the way through at this point.)
7. Return the wok to heat, and add the remaining 1 1/2 tablespoons oil

8. Add the garlic, carrots, and broccoli
9. Return the chicken to the wok, and push everything to the sides, forming a well in the middle. Pour the sauce into the well
10. When the sauce starts to bubble and thicken, toss in the spinach and cooked noodles, and mix everything together. Continue cooking until chicken is cooked through 
11. Add the lemon juice, and season with sriracha