Shrimp Gumbo

 

                                 

Click to see video Here!

     If you are a soup lover, and you like to make big batches that will last all week, then keep reading.  This Shrimp Gumbo has all the things, protein, complex carbs, and just a touch of healthy fat.  The other big bonus is that you can get a hearty nutrient dense rounded 2 1/2 cups for only 356 calories, 40g carbs, 8g fiber, 32g net carbs, 30g protein and 8g fat.  Since this produces 7 servings, it will last a full week…or if you are feeling generous, you can be kind and share.  Decisions decisions!😉

Ingredients for 7, 2 1/2 rounded cups~

1 pound 99% Lean Ground Turkey

1 large chopped Onion

1 Tablespoon chopped Garlic

8oz sliced fresh Mushrooms (sub with canned)

1 head chopped Celery

2 medium large chopped Zucchini 

4 trimmed sliced Carrots

Dash Cayenne Pepper (optional)

1 Tablespoon Paprika

2 cans no salt added diced Tomatoes

1 pound Shrimp

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3/4 cup dry Brown Rice (sub with White)

1 large chopped Onion

1 teaspoon Bouillon 

2 cups Water

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Small Avocados

  

     Add Turkey, Onion, Garlic and Mushrooms to large stockpot and heat on medium til Turkey is cooked and vegetables begin to soften.  Add Celery, Zucchini, Carrots, and spices and allow those to continue to soften in their natural juices.  Meanwhile, cook Rice, Onion, Bouillon, and Water according to package directions, set aside.  Lastly, stir in Tomatoes and Shrimp in Turkey mixture, and heat til Shrimp are pink.  Stir Rice into Soup, divide into 7 equal portions, should be about 2 1/2 cups, and top each serving with a half small Avocado (approximately 1.5oz).  Enjoy ☺️ 

Lentil Vegetable Soup

 

Enjoy video Here!

     

     Full disclosure, this is one of the best dishes I have ever made.  It turned out superb.  I think the key was incorporating the White Sweet Potato, a new favorite of mine, and so underutilized.  This makes a huge pot of 16 cups, so be sure to break out your largest pan.  Each 2 cup serving is only 318 calories, 63g carbs, 14g fiber, 49g net carbs, 14g protein and 3g fat.  This is the perfect complete meal, and works great for lunches all week long.  Definitely one worth trying! 😊

Ingredients for 16 cups~

1 Tablespoon Olive Oil

1 Tablespoon chopped Garlic

1 large chopped Onion (mine was 13oz)

1 head chopped Celery

8oz sliced fresh Mushrooms (sub with canned)

4 large trimmed and sliced Carrots

2 medium large diced Zucchini

2 pounds diced White Sweet Potatoes

Dash Cayenne, or season as desired

2 cans diced Tomatoes (I use no salt added)

1 Tablespoon Bouillon

280gms Lentils (the bag will tell you 2 cups, but when you weigh it out, it is only about 1 1/2 cups)

     In large stock pot, add Oil, Garlic, and Onion and sauté til light golden.  Add in Celery, Mushrooms, Carrots, Zucchini, Potatoes, and a dash of Cayenne, or desired seasoning and allow the vegetables to soften on medium heat.  Meanwhile, prepare the Lentils per instructions.  When vegetables are softened, pour in the Tomatoes, Bouillon, and prepared Lentils, stir to combine.  Divide into individual containers and use for lunches all week if desired.  Enjoy 😉 

Cauliflower Tostadas'

 

To watch full video click Here!

     Well, I know what I am having for lunch this week!  My Cauliflower Tostadas' recipe makes the perfect amount to cover Monday thru Sunday...if you double the recipe.  So many flavors to enjoy in every bite.  What's even "funner" is if you make it a "build your own" line for the family to enjoy!  There are no rules when it comes to toppings, other than follow your heart....errr, taste buds!  That's a lie, there actually is one guideline, these can be delicate so best to serve on the Parchment Paper Square you bake, and build them on! Consider it a platform for their greatness!

Ingredients for 4 Tostadas' (make two batches at a time if desired)~

1 head of Cauliflower, cut into bite size pieces

Water

Olive Oil

Taco Seasoning (I use a low sodium Taco Seasoning packet)

Nutritional Yeast 

Corn

Black Beans

Sliced Mushrooms

Sliced Green Peppers

Sliced Purple Onion

Sliced Jalapeño's, optional if desired 

Chopped Kale

Salsa

Chopped Avocado

     Add diced Cauliflower to microwave safe bowl along with a couple Tablespoons of Water, depending on your bowl, you may have to make this in 2 batches.  Microwave for 5 minutes, toss, and microwave another 5 minutes til soft.  Drain off any water, divide into 4 equal piles on parchment lined baking sheet, use the bottom of the bowl to smash into a thin circle, brush lightly with Olive Oil, season with Taco Seasoning and Nutritional Yeast, bake at 400 for 20 minutes.  Meanwhile, add husked Corn on the Cob to a piece of wax paper, roll up and twist the ends, microwave for one minute, cool to touch, trim Corn off of cob.  If the Corn is in the husk, microwave it in the husk for one minute.  When Tostadas' are done baking, remove and add whatever toppings you desire, bake another 20 minutes, then top with Salsa and Avocado as desired.  Season to taste.  Enjoy ;)

Sweet Cinnamon Cashew Apples

 Checkout my YouTube tutorial Here!

     Sometimes I just need something a little lighter than my normal fare.  That's what prompted the wheels to start churning in my mind searching for answers.  It didn't take too long to reach that place in my brain, I knew I was moving in the right direction when I heard myself exhale an "ahhhhhhh".  The only thing left to do was to head to the kitchen, and start putting one pot in another.  #missionaccomplished 

Ingredients~

Sweet Potatoes (I prefer Red Garnett)

Olive Oil

Apples ( I prefer Cosmic Crisp)

Nuts/Seeds ( I prefer Cashews, Walnuts, Pecans, Pumpkin Seeds)

Cinnamon

     Dice Sweet Potatoes, toss with scant amount Olive Oil, roast at 400 for 40 minutes, stir half way thru.  Diced desired amount of Apples, toss with Sweet Potatoes, sprinkle with a couple Tablespoons Nuts and/or Seeds, season with Cinnamon.  Enjoy ;)

Chayote Chicken Stew

 

     You know when that hankering comes on for something new in the kitchen,...especially after spotting an unfamiliar vegetable (only to discover it's a fruit) in the produce department.  As Jessica Simpson famously says, "I dunno what it is but I wan it".  Well, that sums me up perfectly.  When I locked eyes on this lime green squash with it's lumpy pear like shape, I knew I had to take it home and learn more.  It was destiny, and our future together held many opportunities!  And thus, my Chayote Chicken Stew was born, aptly named for its greatness! :)

Ingredients for a large pot~

2 pounds diced Chicken Breast

1 diced yellow Onion

1 Tablespoon chopped Garlic

1 pound trimmed, shaved and diced fresh Carrots

2 diced Potatoes

1 diced Chayote Squash, pit removed

2-3 cups Broth

2 cans diced Tomatoes (I use no salt added)

1 can Corn (I used no salt added)

1 can Green Beans (I used no salt added)

Shredded Cabbage, desired amount 

     Add Chicken, Onion, Garlic, Carrots, Potato and Chayote to large soup pot, til Chicken cooked thru and Vegetables begin to soften on low medium heat.  Then pour in remaining ingredients and heat til Cabbage is softened.  This will make a very large pot full, and is great for crowds.  Season as desired, although I just enjoy the natural flavors as they were meant to be.  Enjoy!  ;)