Roasted and Filled Bell Peppers Feast

download (1)Ingredients:
5 large bell peppers
1 tbsp coconut oil
1/2 large onion, diced
1 tsp dried oregano
1/2 tsp low sodium salt
1 lb. ground turkey
1 large zucchini, halved and diced
3 tbsp tomato paste
Freshly ground black pepper, to taste
Fresh parsley, for serving

Instructions:
1.Preheat the oven to 350 degrees F. Coat a small baking dish with coconut oil spray. Bring a large pot of water to a boil. Cut the stems and very top of the peppers off, removing the seeds. Place in boiling water for 4-5 minutes. Remove from the water and drain face-down on a paper towel.

2.Heat the coconut oil in a large nonstick pan over medium heat. Add in the onion. Sauté for 3-4 minutes until the onion begins to soften. Stir in the ground turkey, oregano, low sodium salt, and pepper and cook until turkey is browned.

3.Add the zucchini to the skillet as the turkey finishes cooking. Cook everything together until the zucchini is soft, and then drain any juices from the pan.

4.Remove the pan from heat and stir in the tomato paste. Bake for 15 minutes.

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Delicious Turkey Veggie Lasagne

image26Ingredients:
For the meat sauce:
1 large yellow onion, coarsely chopped
2 cloves garlic, coarsely chopped
2 tbsp extra virgin olive oil
1 1/2 lbs. ground turkey
1/2 cup tomato paste
1/2 cup tomato sauce
1 cup red wine
1 bay leaf
3 sprigs thyme
low sodium salt and freshly ground pepper, to taste

For the lasagne:
1 eggplant, sliced lengthwise thinly
1 tsp low sodium salt
1 tbsp extra virgin olive oil
2 yellow squash, sliced thinly
1/2 cup torn fresh basil leaves
8 oz. white mushrooms, sliced
2 cups fresh spinach
2 large zucchini, sliced lengthwise into ribbons

For the topping:
1/2 head cauliflower
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp low sodium salt
Freshly ground pepper, to taste

Instructions:
1.To make the meat sauce, place the onion and garlic in a food processor and pulse to finely chop.
2.Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the onion and garlic and season with low sodium salt and pepper. Cook for 12-15 minutes until beginning to brown, stirring frequently.
3.Add the turkey to the pot and season with low sodium salt and pepper.
4.Cook for 15 minutes until browned. Stir in the tomato paste and cook for 2-3 minutes. Add the red wine to the pan and cook for 5 more minutes.
5.Add the tomato sauce, bay leaf, and thyme to the pan. Bring to a simmer, and then add 1/2 cup water.
6.Cook at a low simmer for 1 hour, stirring occasionally and adding more water if necessary. Adjust seasonings to taste. Discard the bay leaf and thyme.
7.Preheat the oven to 350 degrees F. Sprinkle the eggplant with low sodium salt and set aside for 15 minutes to drain. Rinse and pat dry.
8.Heat one tablespoon of olive oil in a skillet over medium heat. Cook the eggplant for 2-3 minutes per side until golden.
9.Layer the lasagne in a baking dish. Start by layering the yellow squash as the base. Add one third of the meat sauce on top of that, then lay the eggplant slices, fresh basil, and mushrooms.
10.Next add the rest of the meat sauce, then the spinach, zucchini, and finally drizzle with olive oil and sprinkle with low sodium salt and pepper. Bake for 40-45 minutes.
11.While the lasagne is baking, place the cauliflower in a blender and process until it reaches a rice-like consistency.
12.Add to a skillet and sauté with the olive oil, garlic powder, low sodium salt, and pepper over medium heat.
13.Cook for 6-8 minutes until soft, adding a tablespoon of water if necessary. After the lasagne has cooked for 20 minutes, sprinkle with the cauliflower and return to the oven for the remaining cooking time.
Serve hot and enjoy!

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Tempting Turkey Spaghetti Squash Boats

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Ingredients:
1 medium spaghetti squash or 2 small spaghetti squash
1 1/2 lbs. Turkey mashedspag
1 yellow onion, diced
4 cloves garlic, minced
1 bunch kale
3 tbsp extra virgin olive oil, plus more for drizzling
low sodium salt and pepper
2 tbsp pine nuts, roasted
2 tbsp fresh parsley, chopped

Instructions:
Preheat the oven to 400 degrees F. Place squash in the microwave for 3-4 minutes to soften. Using a sharp knife cut the squash in half lengthwise. Scoop out the seeds and discard.
Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with low sodium salt and pepper.
Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork. Let cool until you can handle it safely.
Meanwhile, prepare the kale by removing the center stems and either tearing or cutting up the leaves. Heat the olive oil in a large skillet over medium heat.
Add the onion and garlic and sauté for 4-5 minutes. Add the turkey. Cook for 10-12 minutes, stirring regularly, until the turkey is browned and cooked through.
Add the kale and stir. Cook for a few minutes more to wilt the kale. Remove from heat and set aside.
Once cooled, scrape the insides of the spaghetti squash with a fork to shred the squash into strands. Transfer the strands into the skillet with the turkey and toss to combine.
Season to taste with low sodium salt and pepper. Divide the mixture among the squash shells, and then top with pine nuts and parsley to serve.

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Creamy Chicken Casserole

main_coursesIngredients:

2 cups cubed cooked chicken

1 1/2 cups cooked butternut squash

1/2 cup coconut cream,

1/4 cup coconut oil, melted

1 heaping cup green peas, fresh or frozen

1 tbsp apple cider vinegar

1/2 tsp low sodium salt

1/2 tsp oregano

1/2 tsp thyme

1 tbsp fresh parsley

 

Instructions:

In a large bowl, mash the butternut squash. Stir in the coconut cream, oil, vinegar, low sodium salt, oregano, and thyme.

Once everything is combined, add in chicken and peas.

Place the mixture into a large saucepan and cook over medium heat for 5-8 minutes.

Top with fresh parsley and serve warm.

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Delish Veggie Hash Recipe With Eggs

Veggie Hash Recipe

Ingredients:

2 tablespoon extra virgin olive oil

2 garlic cloves, minced

1/4 cup sweet white onion, chopped

1 cup yellow squash, chopped

1/2 cup mushroom, sliced

Low sodium salt and pepper

1 cup cherry tomatoes, halved

1 cup fresh spinach, chopped

4 eggs, poached or cooked any style

You can substitute the squash with whatever vegetables you have

 

Instructions:

Heat large non-stick skillet over medium heat. Add olive oil to pan.

Add garlic and onion and saute for 2 minutes, then add chopped squash or your favorite vegetable, cook for 2 more minutes, then add mushrooms. Cook for 5-minutes or until almost compete.

At this point add low sodium salt and pepper, then add tomatoes and spinach and cook until spinach wilts. Drain well before plating.

While finishing this prepare eggs to your liking in another pan.

To serve, drained hash mixture to and then add to individual plates. On top of hash add 2 cooked eggs per person.

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Chili-Garlic Ostrich or Venison Skewers Recipes

skewers recipesIngredients:

6 Wooden Skewers, soaked in cold water for 30 minutes

2 Ostrich or Venison, diced

1 tbsp. Olive Oil

1 tsp. Red Chilies, seeds removed & finely chopped

4 Garlic Cloves, minced

6 tbsp. fresh lemon juice

 

Instructions:

Preheat oven to 350 F or preheat barbeque grill on high heat.

To make sauce, combine the oil, chilies, garlic, and lemon juice in a small bowl. Set aside for a few minutes.

Thread diced meat onto skewers and place on an oven tray lined with baking paper.

Pour chili and garlic sauce over the chicken, coating well.

Bake in the oven for 30-40 minutes or until chicken is cooked. If cooking on a grill, cook chicken for 5-6 minutes on each side.

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Roasted and Filled Tasty Bell Peppers

Roasted and Filled Tasty Bell PeppersIngredients:

5 large bell peppers

1 tbsp coconut oil

1/2 large onion, diced

1 tsp dried oregano

1/2 tsp low sodium salt

1 lb. ground turkey

1 large zucchini, halved and diced

3 tbsp tomato paste

Freshly ground black pepper, to taste

Fresh parsley, for serving

 

Instructions:

Preheat the oven to 350 degrees F. Coat a small baking dish with coconut oil spray. Bring a large pot of water to a boil. Cut the stems and very top of the peppers off, removing the seeds. Place in boiling water for 4-5 minutes. Remove from the water and drain face-down on a paper towel.

Heat the coconut oil in a large non-stick pan over medium heat. Add in the onion. Sauté for 3-4 minutes until the onion begins to soften. Stir in the ground turkey, oregano, low sodium salt, and pepper and cook until turkey is browned.

Add the zucchini to the skillet as the turkey finishes cooking. Cook everything together until the zucchini is soft, and then drain any juices from the pan.

Remove the pan from heat and stir in the tomato paste. Bake for 15 minutes.

Serve the delicious Roasted Bell Peppers.

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Basil Turkey with Roasted Tomatoes Recipe

main_coursesIngredients:

2 turkey breasts

1 cup mushrooms, chopped

1/2 medium onion, chopped

1-2 tbsp extra virgin olive oil

Half cup thinly sliced fresh basil

low sodium salt and pepper, to taste

1 pint cherry tomatoes

Stevia to taste

Fresh parsley, for garnish

 

Instructions:

Preheat the oven to 400 degrees F. Place the tomatoes on a baking sheet and drizzle with olive oil and stevia. Sprinkle with low sodium salt and pepper and toss to coat evenly. Bake for 15-20 minutes until soft.

While the tomatoes are roasting, heat one tablespoon of olive oil in a large pan over low heat. Add the onions and mushrooms and cook for 10-12 minutes to soften and caramelize, stirring regularly. Clear a space for the chicken.

Season the turkey with low sodium salt and pepper and then place it in the pan. Simmer for 15 minutes or until the chicken is cooked through. Every 5 minutes or so, spoon the sauce in the pan over the turkey.

To assemble, divide the tomatoes between two plates. Place one turkey breast on each and then spoon the onions, mushrooms, and pan drippings over the turkey. Garnish with parsley.

 

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Outstanding Veggie Omelet

Veggie OmeletIngredients:

3 eggs, beaten

1 carrot, matchstick cut

3 scallions, diagonal sliced

1 handful tiny broccoli florets or whatever leftover veggies you have

Bits of leftover cooked turkey

Safflower oil

Low sodium salt

 

Instructions:

Heat oil in a wok or large cast iron skillet over medium heat, until hot enough to sizzle a drop of water.

Add broccoli and carrots, stir fry 2 min. until soft.

Add cooked turkey, stir fry 1 min. until heated through. Add scallions and eggs, scramble. Add salt to taste.

Serve Delicious Veggie Omelet.

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Roasted Lemon Herb Chicken

Lemon Herb Chicken

IMG_3832
Ingredients:

12 total pieces bone-in chicken thighs and legs

1 medium onion, thinly sliced

1 tbsp dried rosemary

1 tsp dried thyme

1 lemon, sliced thin

1 orange, sliced thin

For the marinade:

5 tbsp extra virgin olive oil

6 cloves garlic, minced

Stevia to taste

Juice of 1 lemon

Juice of 1 orange

1 tbsp Italian seasoning

1 tsp onion powder

Dash of red pepper flakes

low sodium salt and freshly ground pepper, to taste

Instructions:

Whisk together all of the marinade ingredients in a small bowl. Place the chicken in a baking dish (or a large Ziploc bag) and pour the marinade over it. Marinate for 3 hours to overnight.

Preheat the oven to 400 degrees F. Place the chicken in a baking dish and arrange with the onion, orange, and lemon slices.

Sprinkle with thyme, rosemary, low sodium salt and pepper. Cover with aluminium foil and bake for 30 minutes.

Remove the foil, baste the chicken, and bake for another 30 minutes uncovered, until the chicken is cooked through.

Enjoy Roasted Lemon Herb Chicken with seasoning.

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