Hamburger Cauliflower Hot Dish

1 large head cauliflower
1 lb lean ground beef
1/2 onion, chopped
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
Salt and pepper to taste
1 cup coconut milk (or heavy whipping cream)
1 cup chicken broth
2 eggs
1/4 cup shredded parmesan cheese (optional)
1/4 cup sliced almonds

Preheat the oven to 350 degrees.

Cut the cauliflower into florets and discard the core, then cut the cauliflower into even smaller and more uniform pieces. Place a steamer pot over medium heat with a few inches of water, add the cauliflower into the top and season with salt. Steam the cauliflower until al dente (barely cooked) and then remove it from heat and set aside uncovered.

Place the ground beef and chopped onion in a frying pan over medium heat and season liberally with salt and pepper, cumin, paprika, and oregano. Break up the beef into small pieces with a spatula while cooking.  When the meat is mostly cooked remove it from the heat and set aside.

Beat the eggs, coconut milk, and broth together with a pinch of salt and pepper in a bowl. In a baking dish layer the cauliflower and ground beef until it is used up. Pour the egg mixture over it, making sure the meat and cauliflower is covered.

Bake for 40 to 45 minutes until the center is set. Sprinkle with parmesan cheese and sliced almonds and broil for 2-3 minutes. Let cool for 5 minutes before serving.

4 servings.

Note: Omit the cheese to make this paleo/whole-30

{Recipe adapted from Grass Fed Girl}

Healthy Chicken Salad

4 cups cooked chicken
1 cup diced celery (about 4 large stalks)
1/2 cup diced red onion (about 1/3 medium onion)
1 cup halved grapes or diced apples
2 handfuls cashews (or almonds or walnuts)
1 cup plain nonfat greek yogurt
2 tsp dijon mustard
1 tsp white vinegar (or other light vinegar)
juice of 1 lemon
1/2 tsp salt
black pepper, garlic powder, and dill to taste

Combine chicken, celery, onion, and grapes in a large bowl. In a separate, smaller bowl stir together yogurt, mustard, vinegar, lemon juice, salt, pepper, garlic powder, and dill. Taste dressing and make any adjustments. Add dressing to the chicken bowl and stir to combine. If your chicken is warm from cooking, refrigerate salad for an hour or two to chill. Stir in cashews or other nuts before serving. Serve with quinoa (optional) on salad greens, or make sandwiches.

Serves 4 as salad, or 6 as sandwiches.

Citrus Spice Stir Fry

Sauce:
1 tsp rice vinegar
2 cloves garlic, minced
2 tsp Chinese five-spice powder*
1/2 tsp crushed red pepper flakes (optional**)
1 cup orange juice
6 Tbsp coconut aminos (or soy sauce to taste***)

In a small bowl mix the vinegar, garlic, five-spice powder, and red pepper flakes with a fork. Stirring continuously with the fork, pour in the orange juice, then add the coconut aminos.

Stir Fry:
Assortment of veggies of your choice (broccoli, pea pods, onions, mushrooms, carrots, etc.)

Heat up a skillet or wok with a little oil (I use coconut), then add a pound of diced chicken and cook, splashing with a little of the sauce to keep it moist. Remove the chicken and set aside, then add chopped veggies to the skillet along with the rest of the sauce and cook until finished. Add the chicken back in and heat. Serve on top of rice.

* Chinese five-spice powder has a distinct clove flavor, so use less if you think your kids might not be into it!

** The only thing that makes this spicy is the red pepper flakes. The Chinese five-spice power is not "hot" spicy - it's more of a clove/cinnamon spice flavor.

*** Using coconut aminos makes this Whole 30 or paleo approved, but if you don't have any on hand (and don't care about that) you could probably use soy sauce. Soy sauce is more salty than coconut aminos, so I would add a little at a time until you reach the flavor you want - it might not take as much.

Serves 4-6 depending on how many veggies you use.

Buffalo Ranch Chicken Stuffed Peppers

1 lb. chicken breasts

1 medium onion, chopped

1/2 tsp each: dried parsley, dried dill, dried chives, garlic powder, onion powder

salt & pepper to taste

4 red, orange, or yellow bell peppers, tops cut off and seeds cleaned out

1/2 cup Frank's Red Hot sauce* (or hot sauce of choice)

1/4 cup butter or ghee*

* indicates paleo or Whole 30 approved option

1. Preheat over to 350.

2. Mix together dried spices. Place chicken and chopped onions in a single layer on a greased or lined baking pan. Sprinkle spice mixture over everything. Bake for 25-30 minutes or until chicken is cooked through. Remove chicken from oven and (once cool enough to handle) cut into 1/4"-1/2" pieces. Place cooked chicken and onions in a large bowl. Make ahead tip: At this point you can put the bowl of chicken and onions in the fridge overnight and continue with the remaining steps the following day.

3. In a small saucepan melt the butter or ghee. Add the hot sauce and stir to combine. Add sauce mixture to the chicken and stir well.

4. Spoon chicken mixture evenly into all four peppers. Place filled peppers in a baking pan (make sure it has sides because juices will run). Bake for 35-40 minutes or until peppers are softened.

5. Optional: Serve with guacamole on top (highly recommended) and a side of roasted sweet or regular potatoes! These are surprisingly filling.

Do steps 1 and 2 the night before to save time at dinnertime. These make great leftovers as well. I like to make a batch of them and bring them to work for lunches during the week. Reheat in the oven or in the microwave. They are a little spicy so not sure what kids would think, but maybe you could find a mild sauce that still has the flavor? They are my favorite thing to eat these days!

{From Primally Inspired}

Roast Leg of Lamb

1 leg of lamb, bone in (about 5 to 6 pounds)
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper

Sauce:
1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
2 cups diced onions
2 cups chicken stock
1 cup red wine
Directions
Preheat the oven to 400 degrees F.

Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.

Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.


Notes: When I made this, I gave the lamb the rub-down the night before, wrapped it up and stuck it in the fridge. It also took about 1 hour and 15 min at 350. It should still be very pink in the middle. Everyone loved it and went on and on about it, so I'd call it a success.

Lavender French Cream

from 42nd Street Cafe, Longview, WA

1.5 tsp lavender buds, crumbled
1 cup sour cream (you can use light, if you want)
1 cup heavy cream
3/4 cup sugar (recipe originally calls for Splenda, which also works well)
1 envelope unflavored gelatin
1/4 cup cold water
8 oz cream cheese (low-fat works well)
1/2 tsp vanilla
zest of 1/2 lemon

3/4 pound fresh berries (if using strawberries, quarter them)
1/8 tsp each, cinnamon and nutmeg
1/4 tsp rosewater
1/2 cup sugar or Splenda (less if the berries are sweet)

Combine first 4 ingredients in a saucepan and heat over medium heat until warm and well combined. Don't boil.

Sprinkle gelatin over cold water and let it soften for 1 minute. Gently heat until the gelatin is dissolved. Stir into cream mixture.

Beat cream cheese until fluffy. Add cream mixture, vanilla and zest. Divide into wine glasses and chill for 6+ hours.

Gently toss berries, remaining sugar rosewater and spices. Let sit at room temperature while the french cream is chilling.

Serve the French Cream with berries on top. If desired, top with sweetened whipped cream.

Baked Pesto Chicken

4 (6oz) boneless, skinless chicken breasts
1/2 cup prepared pesto
1/2 cup shredded mozaralla cheese
salt and pepper to taste

Heat oven to 375

Season chicken with salt and pepper. Spread 1/4 cup of the pesto in a 9x13" baking dish. Lay chicken over pesto in an even layer. Spread with remaining pesto.

Cover and bake 20-25 min, until chicken is cooked through. Uncover and top with cheese. Bake until cheese is melted, about 5 min. Serve hot.

4 servings:
Cal: 390
Fat: 20g
sat: 5g
Protein: 46g
Carb: 2g
fiber: 0g
Sodium: 450mg

Turkey (or chicken) Parmesan

2 cups marinara sauce
1/2 cup pine nuts, coarsely chopped
1 oz grated Parmesan cheese (1/4 c)
1/2 t dry Italian seasoning
1 pound turkey or chicken cutlets, about 1/3" thick in 4 pieces
2 t olive oil
2 oz shredded mozzarella

Heat oven to broil. Heat sauce on stove and keep warm. Combine pine nuts, parmesan and Italian seasining in a wide, shallow dish. Season meat on both sides with salt and pepper, then dredge in the mixture, pressing to adhere.

Heat oil in a large skillet. Add meat and cook until coating is golden brown and juices run clear, about 4 min per side. If nuts are browning too quickly, reduce heat.

Place meat in a baking pan and top evenly with cheese and broil until cheese is melty, less than 1 min. Spoon 1/2 cup of sauce on each plate and top each with a piece of meat.

Serves 4:
Cal: 380
Fat: 21
sat: 4
Protein: 39g
Carb: 10g
fiber: 3g
Sodium: 650mg