So Now What...Recipes

Cooking is easy. And I want to try and really show you guys that! Especially if your proteins are already cooked. Want to cook for 2 people and not have leftovers? Use eight ounces of cooked meat and however many vegetables you want. Want to cook for four? Use a pound of meat. Easy peasy! I'm going to write all recipes as if they serve 4. Modify as you want!

Cooked Ground Turkey

Larb

Ingredients Dressing: 1/3 cup fresh lime juice, from about 5 limes 3 tablespoons fresh lemon juice, from 1 large lemon 2 tablespoons fish sauce 2 tablespoons honey 1/2 tablespoon chili powder 1 pound cooked ground turkey 1 tablespoon coconut oil Salad: 1 small head napa cabbage, finely shredded 1/2 cup chopped fresh mint leaves 1 cup chopped cilantro 1/2 cup chopped green onions 1/2 cup fresh basil (chiffonaded) 1/2 cup red onion, thinly sliced Directions In a small bowl, whisk together all the dressing ingredients. Combine with the cooked ground turkey while it's still cold and let sit 15 minutes - 1 hour. In the meantime, combine all your salad ingredients. Heat the coconut oil in a skillet over medium heat, add turkey mixture and warm through. You could also choose to microwave the meat. Serve the meat over the salad. Top with diced avocado and fresh lime juice to taste.

Stuffed Peppers

Ingredients 4 large bell peppers, tops, seeds and ribs removed 2 tablespoons coconut oil 1 pound cooked ground turkey 1 13.5oz canned diced tomatoes, drained (or 1 cup fresh tomato, diced) 2 cloves garlic, minced 1 tablespoons sea salt 1 tablespoons Italian seasoning (or, alternatively, 1 tsp each dried basil, parsley and oregano) 1/2 teaspoon paprika 1/4 teaspoon black pepper Instructions Preheat oven to 350 degrees. A little trick: Stand your peppers up in a muffin tin. Trying to even the bottoms with a knife will often lead to leaks, but the muffin tin will hold them up without altering the pepper. Or simply cut in half lengthwise, stuff, and cook them lying down. Melt coconut oil over medium high heat in a large skillet. Add cooked ground turkey, tomatoes, and spices. Stir to combine and heat through. Stuff each pepper with a quarter of the mixture. Bake the peppers for one hour at 350 degrees until pepper is fork-tender

Meatball Soup

Ingredients 2 tablespoons coconut oil 1 onion, diced 2 carrots, diced 2 stalks celery, diced 2 cups green cabbage, diced 8 cups beef stock 1 bay leave 1/2 teaspoon cracked black pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon dried thyme 2 tablespoons tomato paste 1 pound turkey meatballs 1/4 cup chopped parsley Instructions Heat coconut oil in a large saucepan or dutch oven over medium heat. Add onions and carrots and cook for 2-3 minutes, until they start to soften. Add celery and cabbage and cook, stirring well, for another 2-3 minutes. Add stock, spices, and tomato paste, stirring well to combine. Add meatballs, reduce heat to low and simmer 20 minutes. Add chopped parsley, stir, and serve. May be garnished with cubed avocado.

Baked Chicken

Chicken Fajitas

Ingredients 4 sweet peppers, assorted colors, halved, seeds and membranes removed, and thinly sliced 1 large onion, sliced 1 tablespoons coconut oil 1 pound baked chicken, thinly sliced Mexican Spice Mix or Mrs. Dash No Salt Chili Lime Seasoning, to taste Chard or Romaine leaves Instructions Heat coconut oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until they start to brown. Add peppers and continue to cook for 2-3 minutes until peppers are cooked, but still firm to the tooth. Add chicken and seasoning mix. Stir to combine and heat through. Serve in chard or romaine leaves. Delicious topped with Chipotle Mayo!

Chicken Jambalaya

Ingredients 1 large onion, chopped 1 green bell pepper, chopped 2 medium ribs celery, chopped (1 cup) 1 28-ounce can diced tomatoes, with the juice 3 cloves garlic, chopped 1 teaspoon dried thyme leaves 1/2 teaspoon each salt, pepper and hot pepper sauce (such as Tabasco) 1 pound baked chicken, diced 2 tablespoons fresh parsley Instructions Mix all ingredients except chicken and fresh parsley in crockpot. Cover and cook on low for 2 hours. Stir in chicken and cook 30 minutes or until chicken is warmed through. Stir in parsley and serve. Optional: May also stir in cooked smoke sausage and shrimp when you add the chicken.

French Country Chicken

Ingredients 1 tablespoon coconut oil 1 onion, chopped 4 small carrots, thinly sliced 4 ribs celery, chopped 2 cups mushrooms, sliced 1/2 teaspoon salt 1/2 teaspoon pepper 2 cloves garlic, minced 1 teaspoon dried thyme leaves handful of Italian parsley, chopped 1 cup dry red wine 1 32 ounce diced tomatoes, with juice 1 pound baked chicken, cubed Instructions Heat coconut oil in a large skillet over medium heat. Add onions and carrots and cook, stirring frequently, until they start to soften. Add celery and mushrooms and cook an additional 3-4 minutes are until vegetables are cooked. Add spices and herbs and stir. Add wine and tomatoes and stir to combine. Add chicken to pan and simmer in sauce for 6 minutes or until chicken is warmed through.

Chili Verde

Ingredients 1 tablespoon coconut oil 1 onion, chopped 1 green pepper, chopped 2 anaheim chilis, chopped 1 pound tomatillos, cleaned and chopped 1 jalapeno, optional 2 cloves garlic, minced 1/2 teaspoon dried oregano 1/2 teaspoon cumin 1/2 teaspoon ground coriander 2 bay leaves 4 cups chicken stock 1/2 cup white wine 1/4 cup vinegar 1 pound baked chicken, cubed 1 cup cilantro, chopped 1 cup avocado, cubed Instructions Heat coconut oil in a large skillet or a dutch oven over medium heat. Add all vegetables and spices. Cook until softened, stirring frequently. Add chicken stock, wine, and vinegar. Stir to combine. Cover, reduce heat to low and simmer for 30 minutes. Add chicken, stir and cook another 6 minutes or until chicken is warmed through. Serve garnished with cilantro and avocado.

Chicken Club Soup

Ingredients 1 tablespoon coconut oil 1 cup red onion, sliced 4 cups chicken broth 1 pound baked chicken, diced 2 cups tomato, chopped 2 tablespoons fresh lemon juice 2 clove garlic, minced 1 teaspoon dried thyme 1/2 teaspoon black pepper 1/2 cup sliced green onions 4 slices cooked bacon, crumbled 1 avocado, diced Heat coconut oil in a large saucepan or a dutch oven over medium heat. Add onion and cook until softened, stirring frequently. Add broth, chicken, tomato, lemon juice, garlic, thyme and pepper. Stir to combine. Bring to a simmer and cook for 5 minutes. Ladle into four bowls. Garnish with green onions, bacon, and avocado.

Shredded Beef

Beef Stew

1 onion, diced 4 ribs celery, diced 2 cups mushrooms, sliced 3-4 medium turnips, peeled, diced and steamed 4 carrots, thinly sliced and steamed 1 tablespoon worchestire sauce 1 bay leave 2 cloves garlic, minced 1 tsp salt 1/2 teaspoon each black pepper, paprika, dried thyme and rosemary dash allspice 3 cups beef broth 1/2 cup coffee 1/2 cup red wine 28 ounces diced tomatoes with juice 2 tablespoons tomato paste 1 pound cooked, shredded beef 1/2 cup fresh parsley, choppped tapioca pearls to thicken Instructions Combine all ingredients except beef, parsley, and tapioca in a crockpot. Cover and cook on low for two hours. Add meat, stir to combine, and cook another 30-60 minutes until meat is heated through. Stir in parsley. If you like a thicker stew, stir in tapioca a tablespoon at a time. Stir well and give about five minutes to thicken up. Repeat until desired consistency is reached.

Chili

1 tablespoon coconut oil or bacon fat 1 onion, chopped 2 carrots, diced 4 ribs celery, sliced 1/2 cup diced green chilis, optional 1 jalapeno, optional 2-3 cloves garlic, minced 1-2 tablespoons Mexican Spice Mix, to taste 28 ounces diced tomatoes with juice 2 Tbs tomato paste 1 pound shredded beef 1 cup diced cooked bacon, optional Heat oil or fat in a large dutch oven over medium heat. Add vegetables, garlic, and spices and cook until softened. Add tomatoes and tomato paste, beef, and bacon. Stir to combine. Cover and simmer on low for 30 minutes to allow flavors to combine.

Sloppy Joes

Ingredients 1 tablespoon coconut oil 1 medium onion, chopped 1 medium green pepper, chopped 1 cups diced tomatoes 1 tablespoon tomato paste 1/4 cup pumpkin puree 2 cloves garlic, minced 1 tablespoon chili powder 1/2 teaspoon cumin powder 1/2 teaspoon dried mustard 1/2 teaspoon salt 1/2 teaspoon pepper 1 pound shredded beef Instructions Heat oil or fat in a large dutch oven over medium heat. Add vegetables, garlic, and spices and cook until softened. Add tomatoes, tomato paste, pumpkin and spices. Stir to combine. Add meat and heat through. Serve between grilled portabello mushrooms or wrap in romaine or chard like a sloppy taco!

Gumpke (Cabbage Rolls)

Ingredients 1 tablespoon coconut oil 1 onion, chopped 1 green bell pepper, chopped 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 2 cloves garlic, minced 1 pound shredded beef 14 ounce can of diced tomato in juice 1 tablespoon worchestire sauce green cabbage leaves Instructions Preheat oven to 350 degrees. Put a large pot of water on to boil. Heat oil in large saucepan over medium heat. Add vegetables and dried spices and cook until softened. Add garlic, beef, and worchestire and stir to combine. Reduce heat to low and cook until meat heated through. Meanwhile, when water in boiling, blanch the cabbage leaves (immerse briefly in hot water until softened). Roll meat mixture in cabbage, place in baking dish, and bake for 30 minutes.