Tomato Basil Soup

Serving 4 (1cup each)

Ingredients:

3 Cups Tomato Sauce
1 Cup Low-Sodium Organic Vegetable Broth
1/2 Cup Reduced Fat (2%) Plain Greek Yogurt
4 Tsp Shredded Parmesan Cheese
4 Tbsp Sliced Fresh Basil Leaves

Directions:

Combine Tomato Sauce and broth in large saucepan; cook, over medium-low heat, stirring frequently, for 5 to 8 minutes, or until it reaches a gentle boil. Reduce heat to low.  Add yogurt. Mix well; cook, stirring frequently, for 1 minute or until heated through. Do not boil.  Top each serving with 1 tsp cheese and 1 tbsp basil.

Mexican Zucchini Boats

Nonstick cooking spray 

3 medium zucchini, cut in half lengthwise 

1/4 cup chopped onion 

1/4 cup chopped red (or green) bell pepper 

1 garlic, chopped 

12 oz. aw 93% lean ground turkey breast 

1 tsp low-sodium (or no-sodium) taco seasoning 

1/4 cup all-natural tomato sauce 

1/4 cup shredded cheese (Mexican blend) 

1/4 cup + 2 Tbsp fresh salsa 

2 Tbsp chopped green onions 

2 Tbsp chopped fresh cilantro

Instructions: 

Preheat oven to 400°  Lightly coat baking dish with spray. Set aside.  Remove inner flesh from zucchini halves using a spoon or melon baller. Chop zucchini flesh and set aside.  Place zucchini halves in baking dish, cut side up. Set aside. Heat medium nonstick skillet, lightly coated with spray, over medium-high heat.   Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.  Add garlic; cook, stirring frequently, for 1 minute.  Add turkey; cook, stirring frequently to break up turkey, for 4 to 5 minutes, or until no longer pink. Reduce heat to low.   Add taco seasoning, tomato sauce, and zucchini flesh; cook, stirring frequently, for 4 to 5 minutes, or until heated through and well blended.  Evenly divide turkey mixture into six zucchini halves. Top evenly with cheese. Bake for 20 to 25 minutes, or until zucchini is tender-crisp and cheese is melted.  Top evenly with salsa, green onions, and cilantro. 

Baked Breaded Cauliflower Bites

Ingredients:

• 1 head of cauliflower or about 4 cups of cauliflower florets

• 2 cups Panko breadcrumbs

• 1 tbsp dried oregano

• 2 large eggs beaten

• 1 tsp paprika

• sea salt and pepper to taste

Instructions:

1. Preheat oven to 425 F degrees. Prepare a baking sheet with parchment paper or use a cookie sheet with a rack.
2. If the cauliflower florets are too big, cut them so they are bite size. In a shallow plate beat the eggs and salt, pepper and 1/2 of the oregano. Whisk so that it's well combined.
3. In another shallow plate combine the breadcrumbs together with the rest of the oregano, paprika and additional salt and pepper if desired.
4. Dip each cauliflower floret in the egg mixture, making sure it's fully coated, then in the breadcrumb mixture and place on the prepared baking sheet. Continue until finished with all the florets.
5. Bake for about 30 to 40 minutes or until golden brown.
6. Serve with ranch dressing or your favorite sauce.
   

Chicken Piccata

Servings: 3-4

Ingredients:

1 lemon
1 pound boneless skinless chicken breasts
¼ cup organic all-purpose flour
½ teaspoon salt
½ teaspoon ground pepper
1 tablespoon plus 4 teaspoons extra-virgin olive oil, divided
1 large sweet onion, sliced
1 clove garlic, minced
1 cup reduced sodium chicken broth
¼ cup dry white wine
4 teaspoons drained capers
¼ cup chopped parsley


Directions:  Cut lemon in half. Juice half of it, and cut the remaining half into thin slices. Cut chicken breasts into 8 thin cutlets. Whisk flour, salt and pepper in shallow dish or pie plate. Dredge chicken in the flour mixture, turning to coat. Discard 2 teaspoons dredging flour and reserve the rest to thicken the sauce in step 5.
Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add half the chicken and cook until the bottom is browned, 2 to 4 minutes. Turn over and continue cooking until browned on the bottom, 2 to 3 minutes. Set aside on a plate. Repeat with 2 teaspoons oil and the remaining 4 pieces of dredged chicken, adjusting the heat to medium-low to prevent the chicken from burning. Transfer the second batch of chicken to the plate.  Wipe out skillet with a clean paper towel. Add the remaining 1 tablespoon oil and place the skillet over medium-high heat. Add onion, and cook, stirring often until soft and browned, 5 to 7 minutes. Add garlic, and cook, stirring constantly until the garlic is fragrant and just starting to brown, 30 to 90 seconds.  Sprinkle the remaining dredging flour over the onion mixture and stir to coat. Stir in broth, white wine, capers, the lemon slices and the lemon juice, increase heat to high and bring to a simmer, stirring constantly.   Add the chicken and any accumulated juices from the plate to the skillet and turn to coat in the sauce. Bring to a simmer while turning the chicken in the sauce until the sauce is thickened, and the chicken is completely cooked through and hot, 3 to 4 minutes. Stir in parsley, remove from the heat and serve.

Pear and Goat Cheese Flatbread

Serves: 4 - 6

Ingredients:

1 package store-bought Naan flatbread

GOAT CHEESE SPREAD:

1 cup goat cheese (softened to room temperature)

2 teaspoons dried thyme

1 teaspoon dried oregano

1 lemon (zested)

1 tablespoon olive oil

Kosher salt and freshly ground black pepper (to taste)

VINAIGRETTE:

1 lemon (juiced)

1/4 cup olive oil

Kosher salt and freshly ground black pepper (to taste)

TO ASSEMBLE:

2 cups spring mix or arugula 

1/2 cup cranberries

1/2 cup crushed pecans

2 pears (cored, thinly sliced)

Directions:

Toast Naan flatbread in a toaster oven OR preheat a cast iron skillet to medium-high heat.  Add the flatbread to the cast iron skillet and heat until golden brown on both sides, about 5 minutes.

For the Goat Cheese Spread:

In a large bowl, add the goat cheese, thyme, oregano, lemon zest, and olive oil and stir to combine. Season with salt and pepper.

For the Vinaigrette: In a medium bowl, add the lemon juice and olive oil and whisk to combine. Season with salt and pepper. Add the arugula and pomegranate seeds and toss to combine.

To Assemble: Spread the goat cheese mixture on the flatbread and lay the sliced pears on top. Finish by topping with the lettuce, cranberries and pecans. Slice and serve.

Whole30 Chicken Cacciatore

Serves 2
Ingredients:

4 tbsp. cooking fat
1 lb. chicken legs (bone-in, skin-on)
½ lb. chicken thighs (boneless)½ tsp. sea salt
½ tsp. black pepper
1/2 yellow onion, chopped
1/2 red bell pepper, chopped
1 cup mushrooms, sliced
2 cloves garlic, minced
1 tbsp. capers, drained
1 14.5 oz. can diced tomatoes
1 c. chicken broth or water
2 tbsp. fresh basil, chopped (optional)

Directions:

In a large skillet with high edges, heat 2 tablespoons of cooking oil over medium-high heat.  Season both sides of the chicken with the salt and pepper, and place the chicken in the pan.  Sear the chicken until browned, about 5 minutes on each side.  Remove the chicken from the pan and set aside.

In the same pan, add the last 2 tablespoons of coconut oil, onion, and pepper, and sauté for 4 to 5 minutes until the onion starts to become translucent. This is a good time to scrape the crispy chicken bits from the bottom of the pan and stir into the mixture so you get all of that flavor in your final dish.  Add the mushrooms and cook for another 2 minutes.  Add the garlic and stir for 1 minute until fragrant.  Add the capers and diced tomatoes. 

Return the chicken back to the pan along with the chicken broth.  Cover and simmer for 30 minutes or until a meat thermometer reads 165 degrees Fahrenheit.

Serve this Chicken Cacciatore over some Cauliflower Rice or Zucchini Noodles or Garlic Smashed Potatoes with ghee, salt, and pepper!!

Comment below if you are inspired to make this recipe would love to hear what side dish you choose!!