Crock Pot Cowboy Casserole

This was not bad. Would I make it again? Probably not. The meat to potato ratio was off. I should have put less potatoes.

Ingredients

1½ pounds of ground turkey, browned and drained (or beef)
6 medium potatoes, cut into 1½ inch cubes
1 medium onion, chopped
3 garlic cloves, minced
1 can of red kidney beans, drained and rinsed
1 (14 oz) can of diced tomatoes, undrained
¼ cup water
Salt and pepper to taste
Shredded cheddar cheese

Directions

1. While the ground turkey is browning in a pan, place potatoes in bottom of the slow cooker, 2. Add salt and pepper, onions and minced garlic
3. Layer the cooked ground turkey on onions and garlic, and top with kidney beans, diced tomatoes, and water
4. Cover and cook on low for 7-8 hours.
5. When there is about 15 minutes of cook time left, sprinkle cheese on top of dish and cover again until cheese is melted

Coconut Chicken Thai Curry

This was very good. It was my first time my husband had this dish and he enjoyed it. He even ate the leftovers for lunch the next day.

Ingredients

Boneless, skinless chicken breast, cubed
2 tablespoons of coconut oil, divided
2 zucchini, cubed
1 cup of green onions, chopped 
1 teaspoon of ginger paste 
2 cloves of garlic, grated or finely minced
2 tablespoons of red thai curry paste
1 13 ounce can of light coconut milk
2 sweet potatoes, cubed

Directions 

1. Heat a largest skillet and add 1 tablespoon coconut oil and cook the chicken breast until golden brown and cooked through. Transfer the cooked chicken to a plate
2. Heat a wok and melt another tablespoon of coconut oil 

3. Add in all the potatoes and zucchini 

4. Cook the vegetables until starting to brown slightly on the edges

5. Add the garlic and ginger

6. Add in the thai curry paste and stir to combine

7. Add in the coconut milk and stir to combine

8. Add the chicken back in, and cook for another few minutes 

No Bake Lactation Bites

I made these lactation bites. Even if you're not nursing you can make them. The main nursing ingredient is the brewer's yeast so you can omit that. These are so yummy!

Ingredients 

1 cup of gf oats 
1/2 cup of almond butter or other nut butter
1/2 cup of honey
1/2 cup of ground flax seed (flaxmeal)
1/2 cup of raisins
3 tbs of brewer’s yeast
1 tsp of vanilla

Directions

1. Mix all the ingredients together
2. Refrigerate for about a half hour
3. Roll into bite-sized balls
4. Store in an airtight container (I refrigerate them)

Mexican Zucchini Burrito Boats

The original recipe called for rice, I substituted it with ground turkey. They were good. Messy but good. 

Ingredients

Large zucchini
1 (15 ounce) can of black beans, drained and rinsed
Ground turkey
1 cup of salsa 
1/2 cup of corn kernels
1 jalapeno, cored and diced
1 tablespoon + 1 teaspoon olive oil
2 teaspoons of cumin
1 teaspoon of chili powder
1/2 cup of fresh cilantro, finely chopped
Shredded cheddar cheese

Directions

1. Slice each zucchini in half lengthwise. Using a teaspoon, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down on a baking pan
2. Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and brown Then add corn, salsa, and beans, s well as the chili powder and cumin. Stir everything together and continue to cook for about 5 minutes 
3. Preheat the oven to 400 
4. Spoon the filling inside of each zucchini until they are all full. Sprinkle each half with cheese and cilantro
5. Bake in the oven for 15 minutes

Whole 30 Garlic Bacon Turkey Burgers

These were easy to make and require minimal ingredients. They were moist and delicious. I will definitely be making them again when I host a BBQ.

Ingredients

1¼ lb of Ground turkey
½ lb of Turkey bacon 
Garlic, minced
¼ Teaspoon of pink himalayan sea salt
¼ Teaspoon of fresh cracked pepper


Directions

1. Using a food processor, pulse the bacon strips until they are ground
2. Place the garlic in a large bowl. Add the ground turkey and bacon into the bowl

3. Sprinkle the salt and pepper over the meat. Using your hands, combine the meats, garlic, and seasoning until well disbursed.
4. Divide the meat and shape into patties
5. Grill on the grill or cast iron skillet

Crockpot Hawaiian Chicken

This was really good. It is only 3 ingredients. So very simple to make! If you need to make something quick for a party or for dinner one night, this crockpot recipe is great for that!

Ingredients

4-6 Boneless, skinless chicken breasts 
1 Can (8 oz.) of crushed pineapple
1 Bottle (16 ounces) of barbeque sauce

Directions

1. Place the chicken in a crock pot
2. Combine the pineapple and BBQ sauce and pour over the chicken
3. Cook on high heat for 3-4 hours or on low heat for 6-8 hours

4. Once done, shred the chicken with two forks

Loaded Vegan Blueberry Muffins

These muffins are delicious. I made them gluten free. You can easily make them non-vegan by using eggs instead of flaxseed meal. I made a bunch and then freezed them. They taste delicious heated up.

Ingredients

• Lemon Sugar Topping:
• ⅓ Cup Sugar
• 1½ Teaspoons finely grated zest from 1 Lemon
• 
  
• Muffins:
• 1 Cup Frozen Blueberries (for jam)
• 1 Tablespoon Sugar
• 
  
• ½ Cup frozen Blueberries
• ½ Cup fresh Blueberries
• 1⅛ Cup Sugar
• 2½ Cups gluten free Flour
• 2½ Teaspoons baking powder
• 1 Teaspoon Himalayan Pink Salt
• 2 Flax Eggs 
• ¼ Cup melted Coconut Oil
• ⅓ Cup Vegetable Oil
• 1 Cup Almond Milk "buttermilk" 
• 1½ Teaspoons Vanilla Extract

Directions

1. Stir together sugar and lemon zest in small bowl until combined and set aside
2. Heat oven to 400 degrees and spray standard muffin tin with nonstick cooking spray or line with non stick muffin liners
3. Bring 1 cup frozen blueberries and 1 tablespoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, 

4. Transfer to small bowl and cool to room temperature
5. Whisk the  flour, baking powder, and salt together in large bowl
6. Whisk the remaining sugar, flax eggs, coconut oil and vegetable oil together in medium bowl until thick and homogeneous
7. Slowly whisk in Almond Milk buttermilk (almond milk with a teaspoon of apple cider vinegar), and vanilla
8. Fold dry mixture into wet mixture, along with ½ cup Frozen and ½ cup fresh blueberries until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)
9. Divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly)

10. Spoon teaspoon of cooked berry mixture into center of each mound of batter

11. Sprinkle lemon sugar evenly over muffins.
12. Bake until muffin tops are golden and just firm, 17 to 19 minutes

13. Let the muffins cook before removing them from the tin