BAKED SALMON IN COCONUT OIL
Ingredients: 1 or 2 Salmon fillet's (4-5 oz each) (If using 2 fillet's double the next ingredients) 1/4 tsp freshly ground black pepper 1/4 tsp salt 1/4 tsp smoked paprika 1 Tbsp coconut oil, melted Preheat oven to 400 degrees. On a foil lined rimmed baking sheet, place salmon skin side down. Brush salmon with melted coconut oil and sprinkle with smoked paprika, black pepper and salt. Bake for 10 minutes then remove from oven. Cover with foil and let rest for 5 to 10 minutes. This is zero carbs and so full of flavor! Enjoy! |
CILANTRO LIME SHRIMP
1 inch piece of fresh ginger, grated
2 garlic cloves, grated
1 tsp cumin
1/4 c. fresh lime juice
2 tsp extra virgin olive oil
1 small bunch of cilantro, chopped (or as much or as little to your liking)
Pinch of red pepper flakes
1/4 tsp freshly cracked black pepper
10 - 16 oz raw shrimp, peeled and deveined
In a large zipper bag, combine all ingredients and let marinade for at least 2 hours. In a nonstick or iron skillet, heat to medium. Add ingredients from bag, and cook on medium to medium high heat for 2 minutes per side. Serve with rice or couscous. This is 3 WW Pts per serving. A serving is about 3 oz of shrimp. Alternately, before cooking, you can take only the shrimp out of the marinade, and cook them separately, leaving marinade out of the pan if you want a less lime taste. I hope you enjoy this recipe, and please check me out on YouTube! Lillian0813
1 inch piece of fresh ginger, grated
2 garlic cloves, grated
1 tsp cumin
1/4 c. fresh lime juice
2 tsp extra virgin olive oil
1 small bunch of cilantro, chopped (or as much or as little to your liking)
Pinch of red pepper flakes
1/4 tsp freshly cracked black pepper
10 - 16 oz raw shrimp, peeled and deveined
In a large zipper bag, combine all ingredients and let marinade for at least 2 hours. In a nonstick or iron skillet, heat to medium. Add ingredients from bag, and cook on medium to medium high heat for 2 minutes per side. Serve with rice or couscous. This is 3 WW Pts per serving. A serving is about 3 oz of shrimp. Alternately, before cooking, you can take only the shrimp out of the marinade, and cook them separately, leaving marinade out of the pan if you want a less lime taste. I hope you enjoy this recipe, and please check me out on YouTube! Lillian0813
CAULIFLOWER PIZZA CRUST
1 Medium head of cauliflower, riced (about 4 cups)
1 egg, beaten
1/2 cup 2% shredded Mozzarella cheese
1/2 cup Parmesan cheese
1 tsp Oregano
1/2 tsp garlic salt
1/2 tsp red pepper flakes (optional)
In a medium bowl, microwave riced cauliflower with 2-3 tablespoons of water (cover bowl with plastic wrap). Let sit for 5-10 minutes to cool before handling. Place cauliflower in a clean kitchen towel or cheesecloth and squeeze out all water. Mix cauliflower and all ingredients with hands until thoroughly combined. Place cauliflower mixture on a parchment lined cookie sheet or pizza pan. Bake in a preheated 400 degree oven for 30-40 minutes, or until golden brown.
You can put your favorite pizza sauce and toppings on, then place back into the 400 degree oven for 10 minutes, or until your cheese is melted on the pizza. The entire crust alone is only 6 WW Pts! It's very delicious and gluten and GUILT FREE!! Enjoy! =)
1 Medium head of cauliflower, riced (about 4 cups)
1 egg, beaten
1/2 cup 2% shredded Mozzarella cheese
1/2 cup Parmesan cheese
1 tsp Oregano
1/2 tsp garlic salt
1/2 tsp red pepper flakes (optional)
In a medium bowl, microwave riced cauliflower with 2-3 tablespoons of water (cover bowl with plastic wrap). Let sit for 5-10 minutes to cool before handling. Place cauliflower in a clean kitchen towel or cheesecloth and squeeze out all water. Mix cauliflower and all ingredients with hands until thoroughly combined. Place cauliflower mixture on a parchment lined cookie sheet or pizza pan. Bake in a preheated 400 degree oven for 30-40 minutes, or until golden brown.
You can put your favorite pizza sauce and toppings on, then place back into the 400 degree oven for 10 minutes, or until your cheese is melted on the pizza. The entire crust alone is only 6 WW Pts! It's very delicious and gluten and GUILT FREE!! Enjoy! =)
Stuffed Chicken Breasts
Ingredients:
3 Boneless/Skinless Chicken Breasts
1 - 8 oz block of cream cheese
1/2 tsp onion powder
1/4 - 1/2 c. MistaDale's Jalapeno Mustard Slaw
Preheat oven to 375 degrees. Spray baking sheet or cassarole dish with cooking spray. Either butterfly or pound each breast until thin. In a medium bowl, mix softened cream cheese, onion powder and MistaDale's Jalapeno Mustard Slaw. Stuff each breast with about 2-3 tablespoons of the mixture and close together, and secure with toothpicks on each end to avoid any of the mixture coming out. This part is optional...however, if you want to drizzle with olive oil and sprinkle with salt and pepper, you can. I didn't in my video you can watch by clicking the title of this recipe. Bake in preheated 375 degree oven for 30-45 minutes, or until meat thermometer reads 155 degrees. You can find MistaDale's slaw by going to your local Kroger grocery store and looking in the condiment aisle. Or, you can click the name in the ingredients and it will take you straight to his website for ordering. ENJOY!)
3 Boneless/Skinless Chicken Breasts
1 - 8 oz block of cream cheese
1/2 tsp onion powder
1/4 - 1/2 c. MistaDale's Jalapeno Mustard Slaw
Preheat oven to 375 degrees. Spray baking sheet or cassarole dish with cooking spray. Either butterfly or pound each breast until thin. In a medium bowl, mix softened cream cheese, onion powder and MistaDale's Jalapeno Mustard Slaw. Stuff each breast with about 2-3 tablespoons of the mixture and close together, and secure with toothpicks on each end to avoid any of the mixture coming out. This part is optional...however, if you want to drizzle with olive oil and sprinkle with salt and pepper, you can. I didn't in my video you can watch by clicking the title of this recipe. Bake in preheated 375 degree oven for 30-45 minutes, or until meat thermometer reads 155 degrees. You can find MistaDale's slaw by going to your local Kroger grocery store and looking in the condiment aisle. Or, you can click the name in the ingredients and it will take you straight to his website for ordering. ENJOY!)
Chicken Flautas with Avocado Sauce
1 Rotisserie Chicken - deboned, skin removed and shredded into bite size pieces
1 Tbsp unsalted butter or margarine
1/2 Small red onion, finely diced
1 jalapeno, finely diced
2 Tbsp lime juice
1 c. salsa
1 garlic clove, minced
1 tsp cumin
1/2 tsp cayenne pepper
1/4 c. freshly chopped cilantro
1 c. shredded Cheddar/Monterey Jack blend cheese
Salt
16 - 20 flour tortillas (about 5 - 6 inches in diameter)
2 c. shredded iceberg lettuce
Veggie oil for frying
Toothpicks to secure the flautas
For the Avocado Sauce
1 very ripe Avocado, finely mashed (pitted and skin removed)
2 Tbsp lime juice
4 oz. sour cream (half of an 8 oz container)
Heat 2 inches of veggie oil in a large pot or deep fryer over medium heat until oil reaches 350 degress on a deep frying thermometer. In a large pan over medium heat, melt the butter and saute the onion and jalapenos until tender (about 3-5 minutes). Add the garlic, cumin and cayenne pepper and stir until fragrant (about a minute). Add chicken and salsa and stir to thoroughly combine. Remove from the heat, and stir in cheese, cilatro and lime juice. Let it cool slightly.
Preheat oven to 200 degrees (this is to keep your flautas warm while frying them all up).
Work with about 3 to 4 tortillas at a time. Spread a heaping spoonful down the middle of each tortilla and roll them tightly around the filling, securing with a toothpick. Using tongs, hold each flauta in the hot oil until firm, then release it to continue cooking until golden brown. This should only take 2-3 minutes. Watch them closely or they'll burn. Remove them to a paper towl lined plate and salt them immediately after taking out of the oil. Keep them warm in the oven on a sheet pan while you finish the rest of them up.
Now, onto making the Avocado sauce. Mash the avocado with the lime juice and sour cream until smooth. Season with salt to taste (about 1/2 tsp).
Remove the toothpicks from all the flautas. Serve the chicken flautas over shredded lettuce and spoon the Avocado sauce over the top.
1 Tbsp unsalted butter or margarine
1/2 Small red onion, finely diced
1 jalapeno, finely diced
2 Tbsp lime juice
1 c. salsa
1 garlic clove, minced
1 tsp cumin
1/2 tsp cayenne pepper
1/4 c. freshly chopped cilantro
1 c. shredded Cheddar/Monterey Jack blend cheese
Salt
16 - 20 flour tortillas (about 5 - 6 inches in diameter)
2 c. shredded iceberg lettuce
Veggie oil for frying
Toothpicks to secure the flautas
For the Avocado Sauce
1 very ripe Avocado, finely mashed (pitted and skin removed)
2 Tbsp lime juice
4 oz. sour cream (half of an 8 oz container)
Heat 2 inches of veggie oil in a large pot or deep fryer over medium heat until oil reaches 350 degress on a deep frying thermometer. In a large pan over medium heat, melt the butter and saute the onion and jalapenos until tender (about 3-5 minutes). Add the garlic, cumin and cayenne pepper and stir until fragrant (about a minute). Add chicken and salsa and stir to thoroughly combine. Remove from the heat, and stir in cheese, cilatro and lime juice. Let it cool slightly.
Preheat oven to 200 degrees (this is to keep your flautas warm while frying them all up).
Work with about 3 to 4 tortillas at a time. Spread a heaping spoonful down the middle of each tortilla and roll them tightly around the filling, securing with a toothpick. Using tongs, hold each flauta in the hot oil until firm, then release it to continue cooking until golden brown. This should only take 2-3 minutes. Watch them closely or they'll burn. Remove them to a paper towl lined plate and salt them immediately after taking out of the oil. Keep them warm in the oven on a sheet pan while you finish the rest of them up.
Now, onto making the Avocado sauce. Mash the avocado with the lime juice and sour cream until smooth. Season with salt to taste (about 1/2 tsp).
Remove the toothpicks from all the flautas. Serve the chicken flautas over shredded lettuce and spoon the Avocado sauce over the top.
Brandy Glazed Salmon Fillets
3 to 4 Salmon fillets
Black pepper
1/2 cup of peach or apricot preserves
3 Tbsp sugar
1Tbsp spicy brown mustard
1-2 Tbsp soy sauce (I use reduced sodium)
3 Tbsp brandy
1 tsp crushed red pepper flakes
Spray pan with cooking spray and arrange salmon fillets in it. Sprinkle salmon on one side with black pepper. Put in preheated 375 degree oven for 20
minutes or until done to your liking. While salmon is in the oven, make the glaze as follows. In a small saucepan, place preserves, sugar, spicy brown mustard, soy sauce, brandy and crushed red pepper flakes. Put on medium heat and stir occasionally, while preserves melt. Be careful because it can bubble over if you aren't careful. You just want to simmer the glaze for 5-10 minutes while salmon is in the oven. When salmon is done, pour or brush glaze over the salmon and put back into the oven for another 5 minutes. Serve with rice, or whatever side dish you like.
Black pepper
1/2 cup of peach or apricot preserves
3 Tbsp sugar
1Tbsp spicy brown mustard
1-2 Tbsp soy sauce (I use reduced sodium)
3 Tbsp brandy
1 tsp crushed red pepper flakes
Spray pan with cooking spray and arrange salmon fillets in it. Sprinkle salmon on one side with black pepper. Put in preheated 375 degree oven for 20
minutes or until done to your liking. While salmon is in the oven, make the glaze as follows. In a small saucepan, place preserves, sugar, spicy brown mustard, soy sauce, brandy and crushed red pepper flakes. Put on medium heat and stir occasionally, while preserves melt. Be careful because it can bubble over if you aren't careful. You just want to simmer the glaze for 5-10 minutes while salmon is in the oven. When salmon is done, pour or brush glaze over the salmon and put back into the oven for another 5 minutes. Serve with rice, or whatever side dish you like.
BEEF STEW
1 lb. stew meat (beef, lamb or pork)
1 28oz. can crushed tomatoes
1 bay leaf
1 tsp. freshly ground black pepper
3 tsp. garlic salt
1 tsp. herbes de provence or Italian seasoning
2 garlic cloves, minced
1 large onion, chopped
3 large potatoes, cut into bite size pieces
5-6 carrots, peeled and cut into pieces
1 – 2 cups frozen veggies of your choice
1 Tbsp oil
1 Tbsp Worchestershire sauce
1 – 2 tsp. hot sauce
½ c. flour
2 quarts of warm water (or beef stock. If using stock, cut down garlic salt to 1 -2 tsp only)
In a large dutch oven, heat oil. In a small bowl or plate, mix flour, herbes de provence, 1 tsp garlic salt and black pepper. Dredge meat into flour mixture and add to heated oil. Add onion and garlic and stir to combine and brown the meat a little. When meat is browned a bit, add water to pot, along with the bay leaf. Cover and let braise (simmer on low) for 2 hours. After the meat has braised, add entire can of crushed tomatoes, worchestershire sauce and the hot sauce to taste, then check for seasoning. If you feel stew needs more seasoning, add garlic salt one teaspoon at a time until you feel it’s seasoned enough. Remember, if you are using stock, you should omit the extra garlic salt because it’ll already have plenty of sodium in it. Continue to simmer on low for another 30 minutes, then add the potatoes and carrots. Continue to cook on medium low heat for another 20 minutes, then add the frozen veggies. Since the veggies are already cooked, you only need to cook another 10 minutes, or until they are warmed through. Serve immediately and ENJOY!
1 28oz. can crushed tomatoes
1 bay leaf
1 tsp. freshly ground black pepper
3 tsp. garlic salt
1 tsp. herbes de provence or Italian seasoning
2 garlic cloves, minced
1 large onion, chopped
3 large potatoes, cut into bite size pieces
5-6 carrots, peeled and cut into pieces
1 – 2 cups frozen veggies of your choice
1 Tbsp oil
1 Tbsp Worchestershire sauce
1 – 2 tsp. hot sauce
½ c. flour
2 quarts of warm water (or beef stock. If using stock, cut down garlic salt to 1 -2 tsp only)
In a large dutch oven, heat oil. In a small bowl or plate, mix flour, herbes de provence, 1 tsp garlic salt and black pepper. Dredge meat into flour mixture and add to heated oil. Add onion and garlic and stir to combine and brown the meat a little. When meat is browned a bit, add water to pot, along with the bay leaf. Cover and let braise (simmer on low) for 2 hours. After the meat has braised, add entire can of crushed tomatoes, worchestershire sauce and the hot sauce to taste, then check for seasoning. If you feel stew needs more seasoning, add garlic salt one teaspoon at a time until you feel it’s seasoned enough. Remember, if you are using stock, you should omit the extra garlic salt because it’ll already have plenty of sodium in it. Continue to simmer on low for another 30 minutes, then add the potatoes and carrots. Continue to cook on medium low heat for another 20 minutes, then add the frozen veggies. Since the veggies are already cooked, you only need to cook another 10 minutes, or until they are warmed through. Serve immediately and ENJOY!
Yummy Chicken Enchiladas!
Ingredients:
4 & 1/2 c. cooked and shredded chicken
2 c. shredded Mexican Taco cheese (or your favorite)
1 can Cream of Chicken soup
1 & 1/2 c. sour cream
1 - 4 oz. can of chopped green chiles
3 - 10 oz. cans of red Enchilada sauce
16 corn tortillas, warmed
Preheat oven to 375 degrees fahrenheit. Combine chicken, 1 cup of sour cream, 1 cup of cheese, cream of chicken soup and green chiles. Pour and spread 1 cup of the enchilada sauce in the bottom of a 13 x 9 casserole dish that has been sprayed with cooking spray. Place some of the chicken mixture in the middle of a tortilla and fold sides over. Place in pan with seam side down. Continue doing all tortillas this way. When finished, pour remaining enchilada sauce over the top of filled tortillas. Cover loosely with aluminum foil and bake for 20 minutes. Take out of oven after 20 minutes and sprinkle with remaining cheese. Keep uncovered and bake for another 5 to 10 minutes, or until melted and bubbly. Serve with remaining sour cream on top. Serves 8. ENJOY!
4 & 1/2 c. cooked and shredded chicken
2 c. shredded Mexican Taco cheese (or your favorite)
1 can Cream of Chicken soup
1 & 1/2 c. sour cream
1 - 4 oz. can of chopped green chiles
3 - 10 oz. cans of red Enchilada sauce
16 corn tortillas, warmed
Preheat oven to 375 degrees fahrenheit. Combine chicken, 1 cup of sour cream, 1 cup of cheese, cream of chicken soup and green chiles. Pour and spread 1 cup of the enchilada sauce in the bottom of a 13 x 9 casserole dish that has been sprayed with cooking spray. Place some of the chicken mixture in the middle of a tortilla and fold sides over. Place in pan with seam side down. Continue doing all tortillas this way. When finished, pour remaining enchilada sauce over the top of filled tortillas. Cover loosely with aluminum foil and bake for 20 minutes. Take out of oven after 20 minutes and sprinkle with remaining cheese. Keep uncovered and bake for another 5 to 10 minutes, or until melted and bubbly. Serve with remaining sour cream on top. Serves 8. ENJOY!