Roasted Butternut Squash

Simple and delicious. You can make them in the oven or in the airfryer set on bake.

Ingredients

Ingredient

  • 1 butternut squash – peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil 
  • 2 cloves garlic, minced
  • salt and ground black pepper to taste

Directions

Instructions

  • Preheat oven to 400 degrees F (200 degrees C).
  • Toss butternut squash with olive oil and garlic in a large bowl.
  • Season with salt and black pepper.
  • Arrange coated squash on a baking sheet ( lined with parchment paper).
  • Roast in the preheated oven or airfryer set on bake until squash is tender and lightly browned, 25 to 30 minutes.

Roasted Chili-Lime Cod

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Ingredients

  • 1 Teaspoon Paprika
  • 1 Teaspoon Dried Parsley
  • ½ Teaspoon Oregano
  • ½ Teaspoon Chili Powder
  • ½ Teaspoon Garlic Powder
  • ¼ Teaspoon Cumin
  • ¼ Teaspoon Salt (optional)
  • ¼ Teaspoon Freshly Ground Black Pepper
  • 1/8 Teaspoon Cayenne Pepper (optional
  • 2 Tablespoons Extra-Virgin Olive Oil, divided
  • 2 Cod Fillets*
  • 1 Tablespoon Unsalted Butter, or use ghee for Paleo & Whole
  • Zest and Juice of 2 Limes
  • Cooked Rice, Quinoa, or Cauliflower Rice, for serving
  • Your Favorite Vegetable, for serving

Procedure

  1. In a small bowl combine all of the spices and mix well. Using 1 tablespoon of olive oil, brush the cod filets and then rub the filets with the spice mixture. You will use the entire rub – so make sure to coat them very well. Refrigerate the cod filets for at least 30 minutes, or up to 12 hours.
  2. Preheat the oven to 450º. Place the cod filets on a foil-lined baking sheet and roast in the oven for 10-12 minutes – the fish will flake easily and be opaque throughout when it’s cooked through.
  3. Meanwhile in a small saucepot, melt the butter with the remaining tablespoon of olive oil. Add in the lime zest and juice and swirl the pan to mix. Serve the cod overtop of your chosen accompaniments and top with the lime butter



Mexican Taco Meatloaf

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Cabbage Roll Soup

Ingredients

  • 1 lb, Ground Beef  (more if you like it meaty)
  • 4  cups cabbage    (cut into pieces that will fit on a spoon) I usually put more cabbage when I make it. I like a thick soup. 
  • I chopped onion
  • 3 cloves  minced garlic
  • 1/2  cup water
  • 1/2 TSP Salt
  • 1 TSP Oregano
  • 1/2 TSP Basil
  • l 24 ounce can of tomato sauce
  • 2   14.5 ounce cans of diced tomatoes
  • 1/2  of a cup of rice

Directions

Brown ground beef, onion, garlic and salt in a skillet.  (I always make soup in a crockpot.)Put the meat mixture in the crockpot.

Add cabbage, oregano, basil, tomato sauce, diced tomatoes and water.  Stir.  It will be very thick but as it cooks it will get “soupier”.

If you use a crockpot cook for 4-5 hours on high …. until cabbage is cooked.

In the last 1/2 hour add  1/2  cup of white rice and finish cooking until rice is cooked.

You may want to add a little extra rice  if you like the soup thicker. 

Chicken Alfredo Dill Sauce

INGREDIENTS 

2 tbsp. extra-virgin olive oil, divided
3/4 lb. chicken breast
kosher salt
Freshly ground black pepper
1 tsp. dry dill or 2 tsp. dry fresh dill
2 cloves garlic, finely minced
3/4 c. half-and-half (or whole milk)
4 oz. cream cheese
1/2 c. freshly grated Parmesan (plus more for serving)
1/4 c. fresh chopped parsley

DIRECTIONS

  1. In a large skillet over medium-high heat, heat 1 tablespoon oil.
  2. Season both sides of chicken chicken breasts with salt, pepper and dill seasoning and cook until cooked through, 6 to 8 minutes per side. Transfer to a cutting board and slice into strips.
  3. Add remaining tablespoon olive oil to the skillet.
  4. Add garlic and cook until fragrant, about 1 minute, then add half-and-half and cream cheese and cook, stirring often, until cream cheese is melted.
  5. Add Parmesan, then season with salt and pepper and simmer until the sauce has thickened, 3 to 5 minutes.
  6. Fold in cooked chicken, and parsley.
  7. Serve immediately on pasta or zucchini.

Chicken Marsala

Chicken Marsala is an Italian dish of chicken escalopes in a Marsala wine sauce. It is a variation of traditional Italian scaloppina dishes, of which there are many varieties throughout Italy.

Ingredients

  • 1 tablespoon olive oil or vegetable oil
  • 4 skinless, boneless chicken breast halves 
  • ¼ cup chopped green onion
  • 1 cup sliced fresh mushrooms
  • ⅓ cup Marsala wine
  • salt and pepper to taste
  • ⅓ cup heavy cream
  • ⅛ cup milk

Directions

Instructions

  • Heat oil in a large skilled over medium heat. Add chicken and saute for 15 to 20 minutes, or until cooked through and juices run clear.
  • Add green onion and mushrooms and saute until soft, then add Marsala wine and bring to a boil.
  • Boil for 2 to 4 minutes, seasoning with salt and pepper to taste. Stir in cream and milk and simmer until heated through, about 5 minutes.

Grilled (AirFry Bake) Cilantro Lime Chicken

Ingredients

  • 2 lbs. chicken breasts
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup chopped cilantro
  • 2 garlic cloves, chopped (about 2 tsp.)
  • 2 limes juiced + the zest of 1 lime
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt (optional replace with 2 tablespoons of white vinegar or white wine)
  • 1/4 tsp. pepper

Instructions

Place chicken breasts in a mixing bowl, baking dish, or plastic bag. You’ll need something that can be covered/closed so the chicken can sit in the marinade.

Next, create the marinade. In a small mixing bowl, combine the olive oil, cilantro, garlic, lime juice, lime zest, cumin, salt & pepper. Mix until combined.

Pour marinade over chicken and ensure all chicken gets coated with marinade.Cover chicken and place in refrigerator.

Let chicken marinade for a minimum of 30 minutes, but you can marinade overnight as well.

When ready, preheat grill or air fryer to 400-425 degrees F.

Take chicken out of fridge and allow to sit at room temp while grill is preheating (this helps the chicken to cook more evenly and create even juicier chicken).

Grill chicken on each side for roughly 6-8 minutes, or until internal temperature at the thickest part reaches 165 degrees F.

Air fry mine on bake, 425 degrees for 12-16 minutes till internal temperature at the thickest part reaches 165 degrees F.

Total cooking time will vary pending how large the chicken breasts are.

Sheperd’s Pie

Ingredients

Meat Filling:

  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 lb. 90% lean ground beef -or ground lamb
  • 2 teaspoons dried parsley leaves
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves -minced
  • 2 tablespoons all purpose flour
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 cup frozen mixed peas & carrots*
  • 1/2 cup frozen corn kernels

Potato Topping:

  • 1 1/2 – 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
  • 8 tablespoons unsalted butter -1 stick
  • 1/3 cup half & half
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup parmesan cheese

Instructions

Make the Meat Filling.

  • Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
  • Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
  • Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
  • Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
  • Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
  • Set the meat mixture aside. Preheat oven to 400 degrees F.

Make the potato topping.

  • Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
  • Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
  • Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
  • Add the parmesan cheese to the potatoes. Stir until well combined.

Assemble the casserole.

  • Pour the meat mixture into a 9×9 (or 7×11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
  • If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.

Notes

*If you can’t find frozen mixed peas and carrots, you could use 1/2 cup frozen peas and 1/2 cup frozen sliced carrots.**Bake at 400° F.  Start preheating the oven after you make the meat mixture

Salmon Patties

Ingredients

  • 1 (14.75 ounce) can canned salmon
  • 1 egg 
  • ¼ cup chopped onion
  • ½ cup seasoned dry bread crumbs
  • 1 tablespoon olive oil

Directions

Instructions

  • Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
  • Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
  • In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.

Simple Meatballs with Zoodles

Ingredients

  • 1 pound ground beef 
  • ¼ white onion, chopped
  • 1 ½ teaspoons garlic salt
  • salt and ground black pepper to taste
  • 2 zucchini
  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon oil, or as needed

Directions

Instructions

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine ground beef, onion, garlic salt, salt, and pepper in a bowl; mix well. Shape into 1 1/2-inch balls. Arrange meatballs in a glass baking pan.
  • Bake in the preheated oven until meatballs are browned, about 20 minutes.
  • Cut zucchini into noodle shapes with a spiralizer.
  • Heat tomato sauce in a saucepan over medium heat; add meatballs. Reduce heat to low. Cook, covered, until sauce and meatballs are evenly warmed, about 5 minutes. Remove from heat; keep covered.
  • Heat oil in a skillet over medium heat. Add zucchini, salt, and pepper; cook and stir until tender but firm to the bite, about 5 minutes. Transfer zucchini to a serving plate; top with tomato sauce and meatballs.