Main Courses

Sea Food Dishes

Salmon

Ingredients:

8 oz. salmon fillet

Olive oil

Salt and pepper, to taste

Garlic powder, to taste

Lemon pepper

Other seasonings of choice

Directions:

Place Salmon on a plate and mist with oil, and season to taste.

Place salmon on a bake sheet skin side down and place in a NON-preheated oven.

Turn oven on to 400 degrees and bake for 25 minutes or until salmon flakes.  You may change any of the seasonings to your choice.

Smoked Salmon

Ingredients:

8 oz. salmon fillet

Olive oil (I prefer using an olive oil mister)

Salt and pepper, to taste

Garlic powder, to taste (optional)

Lemon pepper (optional)

Other seasonings of choice (optional)

Directions:

Preheat smoker:

Place Salmon on a plate and mist with oil, and season to taste.

Place salmon in a smoker (I use a traeger or a pellet smoker) cook till flaky

Cod in a Bag:

Ingredients:

8oz cod filet can also use salmon or any other fish you like

1 lemon, sliced

1 Fresh Jalapeno, sliced (de seed)

Grapeseed oil

Sea salt and pepper to taste

Asparagus

Directions:

Lightly oil a piece of tin foil and place three lemons in the foil.  Once the lemon is placed put a piece of cod on in each lemon. Sprinkle cod with seasonings and place jalapenos on top.  Have at least one slice of lemon to squeeze of the top of the cod place asparagus on the foil next to the fish and lemons and wrap in the foil.  Place on grill but not over the flames cook for 5-20 minutes depending on heat of the grill.  Cod should flake. 

BLACKENED GRILLED MAHI MAHI

Ingredients:

1 - 8oz. Mahi Mahi filet

Cajun or Creole seasoning

1 – 2 tsp. olive oil

Directions:

Dry Mahi filets dry by patting with a paper towel.  Sprinkle seasoning on both sides.

Add 1 – 2 tsp. olive oil to a grill fry pan.  Heat on medium, high.

When oil is hot, add Mahi filets; cook 3 minutes both sides or until fish flakes easily with a fork.

Egg White Salad with Salmon, Capers & Dill

12 egg whites

12oz cold cooked salmon, cut into small pieces

2 TBSP Walden Farms Balsamic Vinaigrette

¼ c dried minced onions

1/3 cup capers, drained

2 TBSP Minced Fresh Dill

1 TBSP Fresh Lemon Juice

1 tsp finely grated lemon zest

Sea Salt and Pepper to Taste

In a microwave, safe glass bowl cooks the egg whites for 6-7 minutes until fully cooked checking frequently.

Once done cooking flip egg white out of bowl and finely chop.  Add salmon, oil, onion, capers, dill, dressing, lemon juice and zest.  Season with salt and pepper to taste, toss gently and serve.

Can also be served on thick slices of cucumber if you like.

Tuna Carpaccio

Ingredients:

High Quality Tuna Steak

Lemon Juice

Sea Salt and pepper to taste

2 tsp grapeseed or olive oil

Soy sauce

Cook Tuna in all the above and add to salad mixture:

Salad Ingredients:

1 small yellow bell pepper sliced

Lemongrass paste

1 tsp grapeseed or olive oil

Soy sauce ¼ cup cilantro, rinsed

Cucumber sliced

Large tomato (optional)

Alfalfa sprouts hand full

GRILLED TUNA STEAK

Ingredients:

1 – 8oz. tuna steak

¼ c. lemon juice

1 T. olive oil

1 tsp. minced garlic

¼ tsp. IP salt

½ tsp. ginger paste

1 tsp. soy sauce

Directions:

Mix lemon juice, oil, garlic, salt, ginger paste and soy sauce together in a Ziploc baggie.  Once mixed well add the steak and make sure they are coated well and all the air is out of the bag, let marinate in the fridge for ½ to 4 hours.  The long the better.

Heat a Large frying pan (or may grill) over medium heat with 1 tsp olive oil, place the steaks in the pan but do not add the extra marinade just throw the baggie away, cover and cook for 3 minutes, removed cover flip and cook uncovered for another 3 minutes until

Not part of the 1. T as mentioned in the list of ingredients.)

Once you hear a sizzling sound uncover and cook for 3 minutes.  Fry 3 minutes, uncovered. 

Serve hot or cold or over a salad

ITALIAN FISH FILETS

Ingredients: 1 - 8 oz can tomato sauce (no added sugar)
2 teaspoons olive oil
1 teaspoon Walden Farms Italian dressing
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 tsp. minced garlic

1 lb. fish fillets (I used 4 Tilapia filets)

Directions:

Preheat oven to 375 degrees.  In a bowl combine tomato sauce, oil, dressing, salt, pepper, and garlic whisk together.  Choose a pan that will accommodate the fish (use glass) pour at least 1/2 the sauce in the pan and arrange fish over sauce.  Top with remaining sauce.   Bake uncovered at 375 degrees for about 20 minutes.

Honey Mustard Scallops

2 TBSP olive oil, divided

1 cup low fat chicken broth

12 large sea scallops, patted dry

1 cup Walden Farms Honey Mustard Salad Dressing

2 TBS stone ground mustard

Pinch of sea salt and pepper

In a nonstick pan heat olive oil, add scallops.  Season tops with salt and pepper and sear on both sides.  Careful to turn only once

Remove from pan and keep warm.  Add chicken broth to hot pan.  Reduce temp. To medium-low and allow ½ the broth to evaporate, add dressing and mix allowing them to incorporate each other.  Then add salt and pepper.  Mix well, and scallops back to pan make sure both sides are coated well, and serve with remainder of the sauce.

SHRIMP CEVICHE

Ingredients:

1 lb. cooked shrimp fresh or frozen is okay bite size

1 tomato, diced

1 green onion, chopped

1 Cucumber, sliced

½ sweet or purple onion (non-cooked)

1 ½ tsp. Anaheim Chile, minced

¼ C. cilantro, chopped

Juice of 1 lime

1 T. lemon juice fresh

Salt and pepper, to taste

Directions:  In a medium bowl place shrimp, Tomato, green onion, dried minced onion, chili, cilantro, lemon and lime juice and salt and pepper to taste mix well.  Slice cucumbers into thick slices (peel if you choose) place the mix on and serve.

Lemon Garlic Shrimp

4 tsp extra-virgin olive oil, divided

2 large red bell peppers, diced

2 pounds asparagus, trimmed and cut into 1-inch sections

2 tsp freshly grated lemon zest

½ tsp salt, divided

5 cloves garlic, minced

1-pound raw shrimp, (26-30 per pound) peeled and deveined.

2 TBSP lemon juice

2 TBSP chopped fresh parsley

Directions:

In a nonstick skillet heat 2 tsp of oil over medium heat.  Add peppers, asparagus, zest and salt, stir occasional about 6 to 8 min until veggies are soft.  Remove from heat and keep warm.

In the same pan add 2 tsp oil and garlic cook for 30 seconds, add shrimp cook for about 1 minute until shrimp is cooked remove from heat and add lemon juice and parsley. 

Server over veggies!

SHRIMP COCKTAIL

Ingredients:

8 oz. shrimp, thawed (cooked, deveined, tails on)

1/3 C. Walden Farms ketchup

Horseradish, to taste

Lemon juice, to taste

Hot sauce, to taste

Directions: In a bowl combine Ketchup, horseradish, lemon juice, hot sauce mix well. Place in bowl and place shrimp around the edge.

Egg Dish

Baked Eggs in Portabella Cap

If doing this for the full 8oz of meat at dinner you will need:

4 eggs and 2 egg whites. 

Portabella mushroom caps (2 large ones)

Black pepper to taste

Fresh parsley and or thyme to taste

1-2 tsp olive oil

Preheat oven 375

Take the mushrooms and clean out the stems and the gills, wipe clean with a damp cloth.  Use the oil to rub a little bit on the outside of each cap and place on a baking sheet.

Take 2 eggs and one egg white to each cap (scramble is an option but whole is better) season with pepper, parsley, and thyme to taste and back at 375 degrees for 20-30 minutes until eggs are cooked to your liking.

Ham Dishes

East Ham

Find a low carb ham, and not an already seasoned one.

Maple Ham: 

1 tsp maple extract

2 Tbsp. Splenda

2 tsp cinnamon

½ tsp ground nutmeg

If baking ham rub on ham in last hour of cooking.

If boiling ham put in the water as the ham is cooking.

Savory Ham:

3 cloves minced Garlic or 2tsp garlic powder

1 tsp onion powder

2 Tbsp. fresh minced rosemary or 1 ½ tsp dry

½ tsp salt

¼ tsp pepper

If baking ham rub on ham in last hour of cooking.

If boiling ham put in the water as the ham is cooking.

Optional:  for a nice glaze drizzle with Walden Farms Syrup right before serving.

Another maple glaze would be Splenda brown sugar 1 cup with ½ bottle IP maple syrup mix well and coat ham (only works with baking)

Ham and Veggie Bake

8oz fat free ham diced

1 ½ cup cabbage (cut bitesize)

½ cup bite sized rutabagas

1 bunch green onions

1 cup water or (broth saved from cooking veggies)

Take Cabbage Rutabagas, green onions and sauté till al denta.  In a large baking dish add ham and veggies, cover with foil and cook for 1 hour at 400 degrees.

Chicken Dishes

ROASTED SWEET PEPPER CHILI BAKE

Ingredients:

2 C. (8 – 10) mini tricolor sweet peppers

Olive oil spray

1 IP vegetable chili mix make as directed

1 egg, lightly beaten

Salt & pepper, to taste

Cooking spray

Directions: Preheat oven to 425 degrees.  Make chili as directed on IP package and set aside and allow to cool.  Cut and clean peppers, coat in oil and place on baking sheet cut side down and bake for 20 minutes.  Whisk eggs and place in chili mix.  Use baking dish of choice place chili in and top with sweet peppers, season with salt and pepper and bake for 20 minutes until the eggs are cooked.

CHICKEN & SPINACH PIZZA SKILLET

Ingredients:

2 T. olive oil

1 ½ lbs. skinless chicken tenders

2 T. dried minced onion

14.5 oz. can diced tomatoes, undrained (optional)

¼ C. better then bullion chicken broth.

1 tsp. salt

1 tsp. basil leaves

½ tsp. black pepper

½ tsp. garlic powder

½ tsp. oregano leaves

6 oz. spinach (Try and get adult spinach it has more nutrients.)

Directions:  Cook chicken thoroughly with salt, pepper, garlic, oregano and basil.  Add tomatoes and broth cover lower heat to low and simmer for 3 min.  Add spinach and simmer for another 3 minutes until spinach wilts.

Chinese Chicken Fried Cabbage

chicken fried cabbage
Ingredients: 
2 Cups shredded cabbage
3 beaten eggs
3 oz cooked & chopped chicken (can use any kind of chicken-I use baked or grilled chicken breast)
2 T soy sauce
2 T olive oil
2 green onions
1 small chopped pepper

Directions: 
Medium high heat, allow oil to heat up and add onions, pepper, chicken soy sauce and cook till chicken is cooked through.  Add cabbage then add eggs and cook till eggs are cooked add salt, pepper, and soy sauce to taste.

Grilled Mango Chicken

1 pound boneless, skinless chicken breast

¼ cup mango salsa (see side dishes)

2 Tbsp. fresh lime juice

1 Tbsp. olive oil

1 tsp minced fresh oregano or ¼ to ½ tsp dried

½ tsp hot pepper sauce

2 garlic cloves, minced

In a large zip lock bag combine mango salsa, oil, oregano, pepper sauce, garlic and mix well.  Add Chicken, place in fridge for 4 hours turn and marinate for another 4 hours.  After 8 they are ready to grill.

Chicken and Veggie Frittata

1 cup broccoli florets

¾ cup fresh mushroom, sliced

2 scallions, finely chopped

¾ cup cubed fully cooked skinless, no fat chicken

4 whole eggs and 4 egg whites

¼ cup water

¼ cup Dijon mustard

½ tsp Italian seasoning

¼ tsp garlic salt

½ cup tomatoes chopped (optional)

Large skillet sauté broccoli, mushrooms, scallions in oil until tender.

In a bowl beat eggs, water, Italian seasoning and garlic salt until nice and frothy.  Add this mixture to the broccoli mixture with the tomatoes and bake at 375 degrees for 22-27 minutes. 

Bacon Spinach Mushroom Stuffed Chicken Breasts

Ingredients:
1LB. chicken breasts
1 - 2 tsp. olive oil 
1 tsp. minced garlic

½ C. chopped green onion
1 ½ C. mushrooms, sliced
2 C. fresh spinach

1 T. Walden Farms Bacon Dip
salt & pepper, to taste

Onion powder, to taste

Directions:  Cut chicken breast length wise, make sure (like cutting bread at subway) in a frying pan place oil allow to heat add garlic, mushrooms until mushrooms are browned, the add spinach salt, pepper, and onion powder and cook till spinach is wilted. Take mixture and place into the chicken breast and bake in the oven at 375 until chicken reaches 168 degrees.

Spicy Chicken Legs

2 Tbsp. Grapeseed oil

2 tsp paprika

1 tsp dried thyme

1 tsp chili powder

½ tsp dried cumin

½ tsp garlic powder

½ tsp seal salt

½ tsp pepper

¼ tsp ground nutmeg

8-10 skinless chicken legs scored rinsed and patted dry.

Preheat oven to 350

In a bowl mix oil, paprika, thyme, chili powder, cumin, garlic powder salt and pepper to taste and nutmeg mix well.  Place chicken into a zip lock bag and add mixture rubbing over the chicken let set in fridge for 30-60 minutes.  Remove and place on baking sheet bake at 350 for 40-45 degrees till chicken reaches 165 degrees. 

Greek Chicken Meatballs

1 8oz pkg of ground chicken
1 spoon of oregano
1/2 squeezed lemon
1 egg
1/8 c dried minced onion2 garlic minced garlic cloves
Salt/pepper to taste
Pinch of dried mint
1 pkg potato puree mix
Directions:  Pre-heat oven to 350 F. 
Combine chicken, oregano, lemon, eggs, dried minced onions, garlic cloves salt and pepper to taste and potato puree.  Mix well and make small balls and place on cook sheet.  Bake for 30 minutes ½ way through cooking turn the meatballs.  Once internal temp has reached 165 degrees.

Buffalo Chicken Meatballs

2 lbs. Ground Chicken Breast
1 /2 cup finely grated zucchini (approx. 1 medium, grated on the finest side... of a box grater)
1/2 cup grated celery
¼ c. dried minced onion
1 tsp garlic powder
1 1/4 tsp sea salt
3 egg whites, beaten
Olive oil

1 C. Franks red hot sauce
WF Blue Cheese dressing
Preheat oven to 350°F.
In a large bowl combine chicken zucchini, celery, onion, garlic powder, salt and pepper, and eggs and 2 TBS franks mixing well by hand.
Roll into even balls and place on baking sheet bake for 15 minutes.  Place in bowl and pour remainder of the sauce over the cooked balls let stand for 15 minutes remove from sauce place on baking sheet and bake for 12-15 minutes.

Fire Grilled Chicken

Ingredients:

8oz chicken breast

1 large lemon

8 garlic cloves

2 TBSP capers

Seal salt to taste

Grill till internal temp is 165 degrees

Buffalo Chicken Lettuce Wraps

Ingredients: 
24 oz boneless skinless chicken breast
1 celery stalk

1/8 to ¼ C. Minced Dried onions
1 clove garlic
2 cups water with better then bullion chicken stock
½ c. franks red hot sauce

For the wraps:

6 large lettuce leaves, Bibb or Iceberg
2 large celery stalks for garnish

Directions:

In a crock pot, combine chicken, dried onions, celery stalk, garlic and broth just enough to cover the chicken and cook for 4 hours.

Remove from crock pot saving ½ cup of the broth, shred chicken.  Place chicken and saved broth as well as franks and cook for 30 minutes.

PEANUT SATAY CHICKEN BREAST

Marinate chicken for 2-4 hours

Ingredients:

2 – 8 oz. chicken breasts, butterflied

2 tsp. olive oil

Marinade:

1 T. + 1 ½ tsp. WF peanut butter

¼ C. soy sauce

2 T. + 1 ½ tsp. lime juice

2 T. yellow curry powder

1 tsp. minced garlic

1 tsp. chili paste

1 ½ tsp. peanut butter extracts

1 ½ tsp. Splenda

Directions:

Butterfly chicken.

Make marinade:  Peanut butter, curry garlic, chili paste, extracts Splenda mix well.  Add to chicken in a zip lock bag.

Allow chicken to marinate for 2-4 hours.

You can either grill this or heat oil in a pan and cook chicken till it reaches 165 degrees.

SOUTHWEST CHICKEN NUGGETS

Ingredients:

1 – 8 oz. chicken breast cut into bit size pieces

½ bag Southwestern cheese curls (crushed)

2 ½ T. liquid egg whites

Olive oil

Directions:

Preheat oven to 425 degrees.

Crush curls and place in a paper bag, cub chicken coat in egg whites place in bag and shake.  Place on baking sheet and bake at 425 degrees for 8-10 minutes turning half way through.  Internal temp reaches 165 degrees

Turkey Meatballs Braised in Tomato Sauce

Meat Balls

For the Meatballs

1/8 to ¼ C dried minced onion

2 cloves Garlic, minced

1 tsp Dried Oregano

Salt and pepper to taste

2 lb. Ground Turkey Thighs

2 Eggs

2 tsp Fresh Sage, chopped

For the Sauce

56 oz Diced Tomatoes, with their juices

2 cloves garlic, minced

1 tsp Dried Basil

1/2 cup Olive Oil

Salt and Pepper to taste

Instructions

Mix meat, dried onions, garlic, oregano salt and pepper and eggs, and sage mix well.

Make into golf ball sized balls, place on baking sheet and bake at 350 degrees for 20 minutes until balls are cooked.  Sautee Tomatoes, garlic, basil and oil salt and pepper to taste in a large sauce pan and add meat balls and simmer for 30 minutes.

Beef

TACO SEASONING

1 ½ T. chili powder

2 T. cumin

1 ½ T. paprika

1 ½ T. onion powder

1 T. garlic powder

1/8 to ½ tsp. cayenne, depending on how spicy you like it

Directions: Combine seasonings into a air tight container and use when needed.

Ground Meat “noodle” Egg Bake

Ingredients:

2 medium zucchinis, spiral cut to equal 2 C.

1 C. fresh tomatoes, diced

2 T. green onion, chopped

4 oz. ground turkey or beef (vegetarians can sub 2 add 1 whole eggs + 1 egg white)

6 large eggs

4 tsp. olive or grape seed oil

Salt and pepper to taste

¼ tsp. nutmeg

Directions:

Brown meat

Mix eggs with salt, pepper and nutmeg.  In an oven, safe baking dish add all ingredients and bake at 400 degrees for 25-30 minutes until fully cooked.

PIZZA BURGER CASSEROLE

Ingredients:

8 oz. lean ground beef

4 eggs + 2 egg whites

1 ¾ C. shredded zucchini Typically 1 zucchini

1 C. Marinara Sauce

½ C. chopped bell peppers any color

½ C. sliced mushrooms

¼ C. sliced green onions

Onion powder, to taste

Garlic powder, to taste

Salt & pepper, to taste

Directions: Preheat oven to 400 degrees:  Shred zucchini sprinkle salt and place in a colander in sink.  In a fry pan place meat, green onions, onion and garlic powder, salt and pepper and brown meat.  Once meat is browned add, peppers and mushrooms until mushrooms are cooked to your liking and drain any excess liquid.  Press out any extra liquid from the zucchini, whisk the eggs and add everything into an oven safe baking pan and bake for 25 minutes until eggs are cooked and there is no extra liquid in the casserole.

Unstuffed Beef Cabbage Roll Soup

Ingredients:

2 lbs. lean ground beef

4 ½ C. shredded cabbage

½ minced dried onions

2 (14.5 oz.) cans *Hunt’s garlic fire roasted diced tomatoes (if you are allergic to tomatoes you can use fire roasted red peppers)

2 tsp. onion powder

1 tsp. minced garlic

2 tsp. IP salt

1 tsp. black pepper

3 C. better then bullion beef made up

Directions:

Brown meat with dried onion. In a large sauce pan add meat and dried onions, cabbage, onions, tomatoes, onion powder, garlic salt and pepper and bring to a boil. 

Marinated Filet Mignon with Grilled Peppers Kabobs

6 to 8oz of filet mignon cubed

1 C of peppers close to square

1/3 C soy sauce

1 tsp of olive oil

1 Tbsp. of apple cider vinegar

1 Tbsp. Water

2 Cloves of garlic

Salt and Pepper to taste

In a large bowl (I use lock and locks) place cubed meat, squared 1 ½ inch b 1 ½ inch cut pepper, soy sauce, oil, vinegar, garlic, water and coat everything well.  Refrigerate for 3 minutes to 2 hours, skew and grill.

SOUTHWESTERN CHEESE BURGER SALAD

Ingredients:

8 oz. lean ground beef

½ package southwestern cheese curls

2 C. lettuce

½ C. Pico de Gallo optional or just tomatoes your choice

Taco or Greek seasoning, to taste

WF honey Dijon dressing

Brown meat, follow taco seasoning instructions, once browed allow to cool, add lettuce, tomatoes, southwest curls and cooled meat into a bowl and enjoy.  WF Honey Dijon dressing optional.

Big Mac in a Bowl

8oz ground beef

Salad mix or just lettuce your choice.

Salt and pepper to taste

Fresh onion to taste I like the sweet onion

2 dill pickle spears chopped. Or ½ pkg of dill zippers

Serving of WF 1000 island dressing

Brown meat with salt and pepper, allow to cool, place over salad mix, with fresh onion, pickles or dill zippers, and 1000 island dressing.

FIESTA BEEF NACHOS

Ingredients:

10 mini sweet peppers can use all colors if you choose

6 oz. lean ground turkey or beef

2 – 3 T. taco seasoning

¼ C. fresh mushrooms, chopped

¼ C. green onions, chopped

1 large egg, slightly beaten

Olive oil

Directions:

Preheat oven to 425 degrees.

Cut peppers in half and clean.  Place cut side up and bake for 10-12 minutes.  Once cooked turn oven down to 350 degrees.  Brown meat with salt and pepper to taste, once browned add taco seasoning, mushrooms and onion cook till veggies are cooked thoroughly. 

In your IP shaker shake 1 large egg.

Stuff the sweet peppers with the meat mix, and pour a little bit of egg over each one.  Cook for 15 minutes until egg is cooked.

BBQ SLOPPY JOES

Ingredients:

1 lb. 96/4 ground beef

½ C. chopped green onion

½ C. chopped green bell pepper

2 tsp. onion powder

2 tsp. salt

1 C. canned diced tomatoes w/juice (no added sugar)

½ C. WF Honey BBQ sauce

1 tsp. lemon juice

1 tsp. white vinegar

1 tsp. yellow mustard

Directions:

Brown meat with salt and pepper to taste, once browned add onion, peppers, onion powder and allow to finish cooking done with peppers are soft.  Puree tomatoes with juice, add bbq sauce, lemon juice, vinegar and yellow mustard and puree some more.  In a large sauce pan combine all ingredients and simmer for 25 minutes stirring occasionally.

Meatloaf Stuffed Peppers

12oz of lean ground beef

4 stalks celery, finely diced

2 eggs

2 Large bell peppers (any color)

Salt and pepper to taste

Preheat oven to 375

Brown meat first otherwise they don’t cook right, add meat, celery or any other veggies you like as well as eggs mix well and stuff peppers.  Bake at 375 degrees until eggs are cooked all the way through.

Portable Mushroom Pizza

1 to 2 large portable mushrooms

1 to 2 tsp of marinara sauce (Walden Farms)

Choice of Sargento low fat cheese Phase 4 only

Choice of toppings

Cook in oven at 350 till cheese is melted

De-stem and gill mushrooms rinse and dry.

Pizza

Flatbread recipe

Roast desired vegetables

On prepared flatbread add choice of Walden farms sauce

Add roasted vegetables on top

Add cooked protein if desired

Place in oven for 5-10 minutes at 350 degrees

Stuffed Green Peppers

Ingredients:

1 pkg IP Chili (add veggies of choosing)

1 lb. 96/4 ground beef

1 large whole green pepper

Directions:

Make chili according to package and browned beef, and place in cleaned pepper and bake at 375 for 15 minutes. 

CHILI CON CARNE

Ingredients:

2 pounds lean ground beef (may use turkey or chicken)

1 green bell pepper, diced

6 cloves garlic, minced

IP salt, to taste

2 T. olive oil

1/4 tsp freshly ground black pepper

3 T. cumin, or to taste

1-1/2 T. chili powder, or to taste

1 (28 oz) can diced tomatoes

1 small can mild green chilies

1 C. fresh mushrooms, sliced

Directions:  In a large skillet heat oil, add garlic, mushrooms, and green peppers.  In a separate skillet brown meat first, once browned add to another skillet.  Add Cumin, Chili powder, tomatoes, and green chilies boil then turn heat down and simmer for 20 minutes.

Red Cabbage Rolls

Ingredients

7oz. 97% lean ground beef

1 head red cabbage

1 C spinach, rough chopped

1 c mushrooms, sliced

1 c celery, diced

1 tsp dried or

1Tbs. fresh basil, chopped

Directions

Bring a large pan of water to a boil and boil cabbage leaves (not the whole cabbage at once), till limp, remove from water and dry.  Brown meat in a skillet, once browned add spinach mushrooms, celery and cook till mushrooms are cooked thoroughly.  Fill cabbage leaves with meat mixture and place on baking sheet and bake for 30 minutes at 350 degrees. 

STUFFED CHILE RELLENOS

Ingredients:

2 large Poblano chilies

14 oz. ground beef (or turkey or chicken)

1 C. cauliflower, riced

½ C. fresh mushrooms, chopped

2 T. green onion, chopped

1 Large egg, lightly beaten

Taco seasoning, to taste

Recipe for Marinara Sauce

Directions:

Broil chilies for 10-14 minutes turning them at 7 minutes, do not blacken them, once you remove them turn oven down to 350 degrees.  Let cook for 20 minutes and remove skin and place in plastic bag, 

Make Marinara sauce, or use Rotel lime tomatoes and heat on the chili rellenos.

Brown meat with salt and pepper to taste, once browned add taco seasoning and mushrooms and green onions and cook until mushrooms are tender.  Once tender add cauliflower rice and cook till cauliflower is browned.  Take chilies from bag de-seed if you choose and add meat mixture. Lightly beat eggs and pour over meat mixture once it is the chili and bake for 10-15 minutes till eggs are cooked.  Once baked pull out of oven and top with marinara sauce.