Curry Pork Loin

6 thinly cut pork loin
1 1/2 cups almond meal
1 tablespoon curry powder
1 teaspoon garlic powder
1 teaspoon dried parsley
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 egg, beaten

Mix together all dry ingredients in 1 bowl. Beat egg in second bowl. Dip each pork loin first in egg, and immediately second, the dry mix.

Cook 2-3 minutes on each side.

YUM! The curry really adds a fun flavor :)

Apple & Cheddar Beef Burgers

Ingredients

3/4 pound 90% lean ground grass-fed beef
1/3 cup finely chopped red onion
2 ounces sharp cheddar, cut into 1/4-inch cubes (I used mild)
1 tablespoon Dijon mustard
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup shredded peeled Granny Smith apple

Method

Combine beef, onion, cheddar, mustard, salt, pepper and apple in a large bowl and form into four (4-inch) patties. Grill over medium heat or broil, flipping once, until done to your taste, 6 to 8 minutes. Or, spray a large skillet with cooking spray and cook over medium heat, 6 to 8 minutes.

Nutrition

Per serving (about 5oz/136g-wt.): 240 calories (150 from fat), 16g total fat, 8g saturated fat, 70mg cholesterol, 530mg sodium, 4g total carbohydrate (1g dietary fiber, 3g sugar), 19g protein

--Whole Foods

*So flavorful & moist!

Oven Baked Drumsticks

Ingredients

* 3 cups almond meal
* 6 tablespoons parsley
* 1 tablespoon paprika
* 1 tablespoon oregano
* 2 teaspoons salt
* 1 1/2 teaspoons pepper
* 1 1/2 cups (3 sticks) butter
* 9 tablespoons mustard
* 24 chicken drumsticks

Preparation

Preheat oven to 350°F. Butter 2 large baking sheets. Combine all dry ingredients in large bowl and stir to blend. Melt butter in small saucepan over medium-low-heat. Remove saucepan from heat. Add mustard and whisk to blend. Brush drumsticks generously with butter mixture, then roll in dry mixture coating completely. Arrange drumsticks on prepared baking sheets.

Bake drumsticks until golden brown and cooked through, about 1 hour. Serve warm or at room temperature.

--Modified from Bon Appétit, June 1996

*Sooo yummy! Tastes like fried chicken but even better!!

Lemon Garlic Tilapia

Ingredients

4 Tilapia fillets
3 T fresh lemon juice
1 T butter, melted
1 clove garlic, finely chopped
1 t freshly chopped parsley
2 T coconut oil
Pepper to taste

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Rub a baking dish with coconut oil.

2. Rinse tilapia fillets under cool water, and pat dry with paper towels.

3. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.

4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

--Adapted from Allrecipes.com

Cooked & flavored perfectly!!

Sun Dried Tomato Chicken Bake

2 lbs boneless skinless chicken breasts cut in half or chicken tenders

8.5oz jar of julienne cut sun dried tomatoes

8 garlic cloves, sliced thin

2 tablespoons dried basil

Sea salt and black pepper to taste

Preheat oven to 375.
Place the chicken breasts in a large glass baking dish.
Sprinkle with the dry spices and mix well.
Sprinkle the sliced garlic on top and spread the sun dried tomatoes and the olive oil that it’s in the jar over the entire dish.
Seal tightly with tin foil and bake for 20 minutes. Remove the tin foil and bake for another 15 minutes or until the chicken is no longer pink in the middle.

--everydaypaleo.com

*Super easy & flavorful

Honey and Rosemary Pork Roast

Ingredients

* 3/4 cup water
* 6 tablespoons honey
* 1/4 cup olive oil
* 2 tablespoons chopped fresh rosemary or 1 tablespoon dried
* 2 tablespoons chopped garlic
* 1 2-pound boneless pork loin roast

Whisk first 5 ingredients to blend in 8x8x2-inch glass baking dish. Add pork and turn to coat. Let stand at room temperature 1 hour or cover and refrigerate overnight, turning occasionally.

Preheat oven to 350°F. Transfer pork to rack set in roasting pan; reserve marinade. Roast until thermometer inserted into center registers 150°F., about 55 minutes. Let stand 15 minutes. **Note, it took me about 85 minutes for the pork roast to reach the needed temperature.

Strain marinade into heavy medium saucepan. Add juices from roasting pan. Boil sauce until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper.

Slice pork; arrange on platter. Drizzle some sauce over. Serve, passing extra sauce separately.

--Adapted from a Bon Appetit 1994 recipe found on: epicurious.com

Orange Pork Chops in Crock Pot

Ingredients:
6 pork chops
3 tablespoons honey
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon garlic
3 fresh mandarin oranges (no peel) cut up in to 1/2 slice pieces
Juice of 1 fresh mandarin orange

Put pork chops into your crockpot. In a small bowl, combine all other ingredients. Spoon over pork chops. Cover and cook on low for about 8 hours, or on high for about 4.

Adapted from this original recipe: http://crockpot365.blogspot.com/2009/01/orange-apricot-pork-chops-in-crockpot.html

*Super flavorful & pork chops were really tender.

Healthy Baked Catfish

Ingredients:

2 T canola oil
2 t garlic salt
2 t thyme
2 t paprika
1 t pepper
1 catfish fillet

1. Rinse fillet with water--let drain in colander.
2. Spray/oil a cookie sheet.
3. Mix all ingredients but the catfish in a bowl.
4. Using a basting brush, brush over both sides of the fish.
5. Bake at 450 degrees for 10-13 minutes (**It took closer to 15 minutes in my experience)

--Allrecipes.com

*Catfish has a fun flavor to it, and this is a healthy and flavorful way to cook it... and a great gluten free alternative to the many breaded catfish recipes.

Thai Fish Cakes

13 oz boneless white fish--chopped
1 t red chiles, chopped
2 t honey
2 t fish sauce (or if you don't have any, use olive oil)
4 kaffir lime leaves--chopped (I used lime juice & lettuce leaves)
1/2 c green beans--finely sliced
1/2 c red peppers--finely chopped


Place the fish, chiles, honey, fish sauce, and kaffir lime leaves into a food processor and process until smooth. Transfer the mixture to a bowl and add the beans and red bell pepper and mix thoroughly.

Heat a good amount of olive oil in a deep frying pan. Divide the mixture into 8 balls and shape into flat patties. Fry evenly on each side for about 4 minutes until golden and cooked through.

--Sandra Ramacher

*I served these with a mild honey chili garlic sauce (simply mix chili garlic sauce with lots of honey, depending on how spicy you'd like). The fish cakes are really pretty with lots of color.

Paleo-Correct Meat Loaf

Ingredients:

2 lb extra-lean ground beef
2 red onions, finely chopped
4 garlic cloves, minced
1/2 red pepper, chopped
1/2 c fresh cilantro, chopped
1/2 c fresh parsley, chopped
2 t cumin
1 t pepper
3 eggs, beaten
2 T olive oil

Mix all ingredients in a large mixing bowl. Spread mixture evenly in an 8 1/2 x 11" baking dish. Bake at 400 degrees for 45 minutes or until well cooked. Serves 8.

--The Paleo Diet, Loren Cordain

**The best meatloaf I've had--super moist and didn't even need sauce!

Crispy Pork Loin with Fennel & Tomato Chutney

Ingredients
Chutney:

* 1 fennel bulb, cored and roughly chopped
* 1-inch piece ginger, peeled and roughly chopped
* 1/2 Scotch bonnet pepper or other spicy pepper
* 1/4 cup honey
* 1 cup cherry or grape tomatoes
*

Pork Loin:

* 2 pounds pork loin
* 1 1/2 cups almond meal
* 1 tablespoon curry powder
* 1 tablespoon ground fennel
* 1 teaspoon dried sage
* 1 teaspoon dried thyme
* 1 teaspoon garlic powder
* 1 teaspoon dried parsley
* 2 teaspoons kosher salt
* 2 teaspoons freshly ground black pepper
* 2 eggs, beaten
* 3 tablespoons olive oil

Directions

Chutney: In a food processor, add the fennel with the ginger and Scotch bonnet pepper and pulse until evenly chopped. Combine the vinegar and sugar in a medium saucepan over medium heat and bring to a simmer, stirring until the sugar dissolves. Add the fennel mixture and the tomatoes and simmer, stirring occasionally, until the fennel is tender, the tomatoes break down, and the liquid is syrupy and reduced, about 15 minutes. Set aside.

Preheat the oven to 400 degrees F.

Cut the pork loin into 2-inch chunks. Combine the panko with all of the seasonings, dried herbs, salt and pepper in a medium bowl. Set up a breading station of 1 dish of flour, 1 dish of beaten eggs and 1 dish of seasoned panko bread crumbs. Dip the pork first in the flour, then the egg, and then in the panko.

Heat half the oil in saute pan on high heat and sear half of the breaded pork until golden brown on all sides, about 5 minutes. Transfer the pork to a sheet pan. Repeat with remaining oil and pork. Bake in the oven for 3 to 5 minutes for medium-cooked pork.

Transfer the pork to a serving dish and top with the fennel chutney

--Food Network.com, Brianna Jenkins

Cheese Stuffed Chicken

Cut 2 in pocket in the thickest part of 4 6oz boneless, skinless chicken breasts. Stuff each pocket with 4 oz of cheese (we used bacon cheddar and it was great!), season with 1/2 t salt and 1/4 t black pepper. Cook the chicken in 1 T of olive oil in a large skillet over med-high heat until golden brown and cooked through. Place top on the skillet and a cheese sauce will form.

--Inspired by Real Simple recipe, adapted by Kristen Emerson & myself.

Simply Delicious Pork

6 boneless pork loin chops
4 medium apples sliced
3 T honey
1 t ground cinnamon
1/2 t salt

1. Place pork chop in crock pot, cover with apples.

2. Combine honey, cinnamon, and salt in small bowl. Sprinkle over apples.

3. Cover & cook on low 6-8 hours.

--"Crock Pot: The Original Slow Cooker"

Turkey Meatballs

1 egg beaten
2 T milk
1/4 c almond meal
1/2 t Italian seasoning
1/2 t salt
1/2 t pepper
1 lb ground turkey

Preheat oven for 375. Combine ingredients in bowl. Shape into 24 1 in balls. Spray baking pan with cooking spray. Bake for 20 minutes.

--Gunther Family

Go Go Mango Chicken

2 skinless, boneless chicken breasts
1 (12 oz) jar Pineapple salsa (our favorite Trader Joe's salsa!)
1 1/2 c frozen Mango Chunks or frozen Tropical Fruit Trio

1. Preheat over to 350 degrees

2. Place chicken breasts in a baking dish, cover with salsa, and top with mango chunks (don't bother thawing). Lightly drape with aluminum foil.

3. Bake for 30-40 minutes or until chicken is done and juices run clear when cut. Be careful not to overcook.

Serves 2.

Super easy & flavorful!

--Cooking with All Things Trader Joe's Cookbook, page 87

Thai Spaghetti Squash with Chicken

1 (2 lb) spaghetti squash
1 t virgin coconut oil (sesame oil works)
1 sm shallot, thinly sliced (regular onion works)
1/4 t red curry paste (love TJ's red curry sauce!)
1/3 c coconut milk (I use adjust the curry sauce and coconut milk to taste)
2 T chopped fresh cilantro leaves
4 chopped up chicken tenders

With a sharp, thin-bladed knife, pierce the squash in 4 or 5 pieces around its perimeter. Be sure to pierce far enough to reach the center of the squash. Place in the microwave and cook on high power until tender when pushed with your fingers, 15 to 20 minutes. Let stand for 10 minutes.

Cut the squash in half through the stem and remove the seeds. Scrape the flesh off the skin into a bowl, and discard the skin. Use a fork to shred the squash into strands. Set aside.

In a large skillet, heat the oil over medium heat. Add the shallot and chicken and cook, stirring occasionally, until softened, about 3 minutes. Add the curry paste and cook for 1 minute. Add the coconut milk, and bring to a simmer. Simmer gently for 1 minute.

Add the squash and use tongs to toss it and coat it thoroughly with the sauce. Cook until warmed through, 1 to 2 minutes. Add the cilantro and toss to mix well. Serve.


AMAZING!!!!! And it: Boosts Metabolism, Anti-Cancer, Anti-inflammatory, Healthy Skin

--Jillian Michaels, "The Master Your Metabolism Cookbook

MUSTARD-CRUSTED SALMON

MUSTARD-CRUSTED SALMON

Ingredients
1 1/4 pounds fish, salmon fillet, center cut, cut into 4 pieces
1/4 teaspoon salt
pepper, black ground, to taste
1/4 cup(s) sour cream, reduced-fat
2 tablespoon mustard, stone-ground
2 teaspoon lemon juice

Preparation
Preheat broiler. Line a broiler pan or baking sheet with foil, then coat it with cooking spray.
Place salmon pieces, skin-side down, on the prepared pan. Season with salt and pepper. Combine sour cream, mustard and lemon juice in a small bowl. Spread evenly over the salmon.
Broil the salmon 5 inches from the heat source until it is opaque in the center, 10 to 12 minutes. Serve with lemon wedges.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 290
Total Fat: 18 g
Saturated Fat: 4 g
Cholesterol: 89 mg
Sodium: 389 mg
Total Carbohydrate: 2 g
Dietary Fiber: 0 g
Protein: 29 g

From: Jillian Michaels

Mexican Pizza

MEXICAN PIZZA

Ingredients
1 tortilla(s), 6 1/2-inch
4 ounce(s) chicken, breast, oven roasted, skinless
1/4 cup(s) salsa, mild
1/2 cup(s) pepper(s), red, bell, chopped
2 tablespoon pepper(s), green chile, diced
1 cup(s) spinach
2 tablespoon cheese, mozzarella, shredded, low sodium
1/4 cup(s) avocado, sliced

Preparation
Preheat oven to 425 degrees. Spray pan with non-stick spray. Heat over medium heat. Add bell pepper, green chiles and spinach to pan. Cook until spinach is wilted.
Spread salsa on tortilla and top with chicken and spinach mixture. Sprinkle with cheese and bake until cheese melts. Top with avocado slices.

Nutrition Facts
Number of Servings: 1
Amount Per Serving
Calories: 478
Total Fat: 15 g
Saturated Fat: 4 g
Cholesterol: 104 mg
Sodium: 733 mg
Total Carbohydrate: 37 g
Dietary Fiber: 8 g
Protein: 47 g

--From: Jillian Michaels

Herb-roasted chicken cutlets

--Heat oven to 325°F.

--Mix 1 Tbsp minced fresh tarragon, 1/4 cup chopped fresh dill, 1/2 cup chopped fresh parsley, and salt and pepper to taste.

--Place chicken in a baking dish with 1 Tbsp olive oil, the herb mixture, and 1 cup chicken stock.

--Roast about 15 minutes.

--Serve with the herb sauce.

From: Women's Health

Sun Dried Tomato and Broccoli Chicken

--Olive oil
--Garlic--mince
--Broccoli
--Sun dried tomato
--Salt
--Pepper
--Red Pepper flakes (makes spicy--can leave out)
--1/4 C white wine
--1/4 C chicken broth (water works too but not as flavorful
--1 T butter (at end)
--Sliced up boneless chicken

Mix in pan on stove. Let sit to thicken sauce. Serve over pasta or cous cous.

From: Becca