Smothered Turkey Wings

Prep Time: 30 mins
Cooking Time: 3 hrs
Duration: 3 days
Serving: Up to 3-5 people 

Ingredients:

• 6 large turkey wings
• 2 jars of button mushrooms
• 1 large onion (sliced)
• 2 Bell peppers 
• 1 large stock of celery 
• 3 tablespoons of minced garlic
• 1 can of cream of mushroom soup
• 1 can of cream of chicken soup
• 1 cup of chicken stock 
• 1/2 a cup of Worcestershire sauce
• 4 tablespoons of teriyaki sauce
• Seasonings: garlic powder, smoked paprika, paprika, sea salt, black pepper, oregano, onion powder, fresh basil, and parsley

Instructions:

1. Pre-heat oven to 400 degrees
2. Slice the onion, celery, and bell peppers. Place them in a large baking pan with avocado oil. Add ALL of the seasonings listed above to these veggies. As well as the Worcestershire and teriyaki sauce.  
3. Place turkey wings on top of vegetables skin down. Wrap tightly with aluminum foil and bake for 1hr.
4. Remove the foil then add in the 1 cup of chicken stock, replace the foil and then cook for another 45 mins. Add in more seasonings if you would like. 
5. Once you remove the pan from the oven, take out the turkey wings and put them in a separate dish. Place the veggies and drippings in a sauce pan, and then add both cans of cream of mushroom & chicken. Stir over medium heat until they combine seamlessly.
6. Pour the new sauce on top of the cooked turkey wings, then place in oven on broil for 10 -15 mins. Serve after 15 mins of cooling. 
7. This is a perfect holiday meal, or Sunday dinner!!!

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Turkey Chili & Jalapeno Cornbread Muffins 

Prep Time: 15 mins
Cooking Time: 4 hrs
Duration: 3 days
Serving: Up to 4-6 people 

Ingredients:

• 1 pack of Ground Turkey
• 1 (28 oz) of crushed tomatoes
• 1/2 cup Chicken broth
• 1 can of kidney beans
• 1 onion
• 1 red bell pepper
• 1 green bell pepper
• Worcestershire sauce
• Seasonings: Sea salt, black pepper, chili powder, parsley, smoked paprika, paprika, & oregano, cumin, garlic powder, cayenne pepper

Instructions:

1. Place oil in a large skillet and place over medium high heat. Add in diced onion, red and green pepper and sauté for 5-7 minutes, stirring frequently. 
2. Add in ground turkey and break up the meat; cooking until no longer pink. Next add in garlic powder, paprika, smoked paprika, sea salt, black pepper, chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
3. Make sure you have a large crockpot and turn it on high, add in tomatoes. chicken broth, and kidney beans. Taste and adjust seasonings and salt as necessary. Be sure to add in Worcestershire sauce!
4. Add in the ground turkey mixture and allow it to cook for 3-4 hours.
5. Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.

Jalapeno Cornbread Muffins

Ingredients:

• 1 box of Jiffy Cornbread
• 1 egg
• Milk (2 percent)
• 2 tablespoons of vegetable oil
• 8oz Sour cream
• 2 small Jalapeños
• 1 can of sweet corn

Instructions:

1. Pre-heat oven to 400F degrees. First, dice up the jalapeños into small bits. Second, drain the can of corn.
2. Mix together all the ingredients in a large mixing bowl.
3. Pour mixture into muffin pans and cook for about 20- 30 mins!
4. Serve and enjoy!

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Greenbean Casserole 

Prep Time: 15 mins
Cooking Time: 1 hr 30 mins
Duration: 3 days
Serving: Up to 4-6 people 

Ingredients:

1. Two bags of frozen french green beans 
2. 1 can of cream of mushroom 
3. 1 can of cream of celery 
4. 1/2 cup of chicken stock
5. Worcestershire sauce 
6. 1 bag of french onions 

• Seasonings: sea salt, black pepper, onion & garlic powder + smoked paprika; *optional: add in fresh mushrooms (I do)

Instructions: 

1. Pre-heat oven to 425 degrees F. You will need two 9 x 13 pans!
2. Mix the two bags of green beans with both cans of cream of mushroom & celery; add in 4 tablespoons Worcestershire sauce with two generous pinches of sea salt, black pepper, smoked paprika, onion & garlic powder. 
3. Add in half of the bag of french onion, and then place it in the oven covered for 1 hr. 
4. Take it out add in the other half of french onions, and cook for another 15 -30 mins. 
5. Serve and enjoy!

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Sheet Pan Jambalaya aka Jamba- Maya !

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Serving: 4 people 

Ingredients: 

• 1 onion (sliced) 
• 1 red bell pepper (sliced)
• 2 bags of cauliflower rice (frozen)
• 1 pack of smoked turkey sausage (Hillshire Brand)
• 1 bag of X-large peeled, raw shrimp
• 1 can of tomato paste (will only use 3 tablespoons)
• 2 tablespoons of melted low fat butter 
• Avocado oil
• 3 tablespoons of chicken stock 
• Seasonings: sea salt, black pepper, garlic salt, smoked paprika, fresh parsley, paprika, cajun or blackened seasonings, and crushed red pepper. (2-3 tablespoons of each, really it's up to your personal spice preference)

Instructions: 

1. Pre-heat oven to 425F degrees. Slice up the smoked turkey sausage into quarter pieces. Add the sausage onions, and bell peppers to sheet pan with avocado oil. Include all the seasonings listed except the fresh parsley. 
2. After the sausage and veggies cook for about 15 mins take them out and add 3 tablespoons of tomato paste as well as the two bags of cauliflower rice. (*Optional, re-season during this step as well) Toss all the ingredients together until they are well incorporated, then place back in the oven for 20-25 mins. 
3. Lastly, thaw out the shrimp, and add it on top of the jambalaya and season with salt & pepper + cajun seasoning. Cook for 5-7 more minutes until the shrimp is pink. 
4. Take it out of the oven, garnish with fresh parsley and enjoy! P.S. Thank you Sarai for nicknaming this meal after me LOL

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Shrimp & Lobster Stuffed Ravioli in Vodka Sauce  

Prep Time: 10 mins 
Cook Time: 30 mins
Total Time: 40 mins
Serving: 2 people 

Ingredients:

• 1 bag of Raw Frozen XL Shrimp
• 1 jar of Bertolli Vodka Sauce 
• 1 bag of Mozzarella Cheese
• 1 cup of Ricotta cheese
• One 9oz bag of Rana Shrimp & Lobster Ravioli 
• 1 jar of California Sun-dried Tomatoes 
• 1 tablespoon of fresh minced garlic
• 1 tablespoon of butter, a drizzle of avocado oil 
• Seasonings: Sea salt, black pepper, smoked paprika, parsley, and crushed red pepper flakes (add as much or as little as you want)

Instructions:

1. First, thaw out shrimp in the sink for 5 mins; bring water to a boil, add in pinch of salt.
2. Place butter in the cast iron skillet with minced garlic and sun-dried tomatoes; add in shrimp and seasonings listed above. This will take about 10 -12 minutes to cook.
3. Add pasta to boiling water (this takes on 4 mins max); drain pasta once it's done cooking.
4. Once pasta is done, add half of it to cooked shrimp and sun-dried tomatoes, and then add in 1/3 of vodka sauce; place 3 tablespoons of ricotta cheese in a circle around the pan.
5. Place the rest of the pasta on top, and pour more vodka sauce on top, and then cover it in mozzarella cheese & bake for about 10 mins. Then serve and enjoy!

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Bomb Balsamic Chicken w/ Goat Cheese + Sun-dried Tomatoes 

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Serving: 4 people 

Ingredients:

• 4 boneless chicken breast (slice each in half)
• 1/3 cup light balsamic vinaigrette 
• 1/3 soy sauce 
• 2 tablespoons of brown sugar 
• Balsamic glaze
• Avocado oil 
• 1 small package of goat cheese crumbles
• 1/2 of Juliet cut sun-dried tomatoes 
• sliced fresh basil
• Sea salt & black pepper 

Instructions:

1. Whisk together vinaigrette, brown sugar, soy sauce. Slice each chicken breast in half.
2. Pour the marinade over the chicken and allow it to seat for 30 mins -1 hour.
3. Be sure to pre-heat oven to 400 F. Place a large cast iron skillet on medium heat, drizzle avocado oil in skillet. 
4. Place chicken into skillet (5 mins per side) finish off in the oven; then top each chicken breast with goat cheese, sun-dried tomatoes, basil, and balsamic glaze. 
5. Serve and enjoy!

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Tangy Turkey Burgers 

Prep Time: 15 mins 
Cook Time: 30 mins 
Total Time: 45 mins 
Serving: 4 people 

Ingredients: 

• 1 pound lean ground turkey
• 1 pound extra lean ground turkey
• 1/2 finely diced onion
• 2 tablespoons fresh chopped parsley
• 2 grated or finely minced garlic cloves
• 1 teaspoon + 1 tablespoon avocado oil
• 2 tablespoon Worcestershire sauce
• Seasonings: sea salt, black pepper, paprika, garlic powder, onion powder, & season salt 
• 4 whole wheat hamburger buns
• Optional Toppings of your choice: Lettuce, tomato, pepper Jack cheese, mushrooms, sautéed onions, ketchup, mustard, or sweet and spicy bbq

Instructions:

1. Preheat the oven to 350 degrees F. Combine the turkey, onion, parsley, garlic cloves, avocado oil, Worcestershire sauce, and all seasonings listed above. 
2. With your hands mix it all together without making it mushy.
3. Once everything is combine tear off medium sized pieces and roll them into a balls; lightly smash each ball into a patty.
4. Drizzle avocado oil into cast iron skillet, heat pan on medium heat, and then place patties in one by one; flip after 5 mins and finish off in the oven for 25 mins. 
5. Pull patties out of the oven and place a slice of pepper-jack cheese on top & allow it to melt (you can put it back in to oven for like 3 mins)
6. Dress the burger up however you would like, and serve it with some sweet potato tater tots!

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Spicy Honey Lemon Glazed Salmon w/ Brussels

Prep Time: 15 mins
Cook Time: 25 mins 
Total Time: 35 mins
Serving: 4 people 

Ingredients: 

• 4 tail pieces of salmon 
• 1 large lemon
• 1/2 cup of honey 
• 1/2 cup of soy sauce 
• 3 tablespoons cup of Teriyaki sauce 
• Seasonings: red chili pepper flakes, sea salt, black pepper, smoked paprika, parsley, and garlic powder 

Instructions:

1. Place the four pieces salmon in a medium baking pan.
2. Cut lemon in half, and squeeze each half into a bowl (then slice it); pour in the 1/2 cup of honey & soy sauce; then add in 3 tablespoons of Teriyaki sauce. Whisk together, then pour over salmon.
3. Allow the salmon to sit in the marinade for 30 mins- 1hr. Then add listed seasonings on top. 
4. Bake in oven on 400 F for 20 mins, then place salmon on the top rack on broil for a few mins to caramelize the top.
5. Serve and enjoy! (You could make this same amount for yourself for meal prep!

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Lettuce Chicken Tacos 

Prep Time: 15 mins 
Cook Time: 40 mins 
Total Time: 1 hour
Serving: 4-6 people

Ingredients:

• 1 package of lettuce leafs 
• 2 large boneless chicken breast 
• 1 small package of baby bella mushrooms 
• 1 small onion 
• Avocado oil 
• Seasonings: sea salt, black pepper, parsley, garlic powder, onion powder, paprika, and season all salt.
• Worcestershire sauce, Teriyaki sauce  

Instructions:​

1. Drizzle avocado oil in a large sauce pan, place on medium hit.
2. Slice entire onion and dice up the package of mushrooms. (place off to the side)
3. Pound out chicken until they are tenderized to your liking and then dice it up into bite sized pieces.
4. Place all of the chicken in the sauce pan, and season it with the listed seasonings *add as much or as little as you would like.
5. Then add in Worcestershire and teriyaki sauce, them chicken simmer for 5 mins then add in the onions and mushrooms. 
6. This will take about 30 mins to cook and to soak up all the yummy juices. Once chicken is cooked throughly and onions & mushrooms are sautéed, then serve on fresh lettuce leaf!!!

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Buttermilk Chicken Tenders 

Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1hr 30 mins
Serving: 6 people

Ingredients:

• 2-3 lbs of Chicken Tenderloins 
• 1 ½ cup buttermilk
• 3 large eggs
• Hot sauce
• 3 cups all-purpose flour
• Canola or vegetable oil
• Seasonings: Sea salt, black pepper, garlic powder, meat tenderizer, chili powder, parsley, paprika, and season salt. (ADD: AS MUCH AS YOU WANT IN THE FLOUR, YOU WANT TO MAKE SURE YOU TASTE YOUR SEASONINGS ON THE CHICKEN)

Instructions:

1. Pre-heat oven to 425F. 
2. In a large bowl, whisk together buttermilk, eggs, and hot sauce. In a second large bowl, whisk together flour, salt, and garlic powder.
3. Fill a large cast iron or heavy bottom pan with oil until it’s about 2" high. Heat over medium-high, you'll know it's ready when you flick a little bit of cold water into the oil from your finger. 
4. Take out a baking sheet and cover it in aluminum foil, then begin coating chicken. Dip each piece of chicken first in the flour mixture, then in the buttermilk, then again in the flour mixture, shaking off any excess. Transfer to baking sheet, and then repeat until all chicken strips are coated.
5. When oil is hot, carefully add about ~6 pieces of chicken, depending on the size of your cast iron skillet, and cook, turning every 1-2 minutes, until all chicken is a golden brown color, about 6-7 minutes per batch. Transfer chicken to a clean baking sheet, then place it into the oven to finish off until chicken reaches an internal temp of 160F. (Then repeat cooking remaining chicken.)
6. For some extra flavoring: Mix some hot sauce, honey, chili powder, garlic powder, and some melted butter. Drizzle this over the chicken once it's done. 

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Lemon Broccolini

Prep Time: 10 mins 
Cook Time: 30 mins
Total Time: 40 mins 
Serving: 4 people

Ingredients:

• 2 packs of broccolini from Trader Joe's
• 1/2 of Lemon
• Avocado Oil 
• Fresh minced garlic (2 cloves)
• Seasonings: sea salt, black pepper, & garlic powder

Instructions: 

1. Pre- heat over to 425F.
2. Wash off broccolini, cut 1/2in off from the bottom.
3. Place a large sauce pan or cast iron skillet on medium heat drizzle avocado oil on tops and season with listed seasonings.
4. Cover with aluminum foil for 7 mins to create a steam affect, and then finish off in the oven for 15 mins.
5. Serve and Enjoy!

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Creamy Tuscan Salmon w/ Shrimp, Spinach, and Sun-dried Tomatoes

Prep Time:15 mins
Cook Time: 45 mins
Total Time: 1 hr.
Serving: 2 people 

Ingredients:

• 2 eight ounce salmon fillets 
• 2 tsp. of Avocado oil
• 2 tablespoons butter 
• 2 cloves of freshly minced garlic 
• 1 small yellow onion diced
• 1/3 cup of veggie broth (can be organic)
• 1 small jar of sun-dried tomato, drain the oil
• 1 3/4 cups of heavy cream
• 1/2 cup of parmesan cheese
• 3 cups of spinach 
• Seasonings: garlic powder, sea salt, black pepper, & paprika 

Instructions: 

1. Pre-heat over to 425F. Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, then transfer salmon to a different pan and finish in oven. 
2. With the same skillet you cooked the salmon in melt the butter. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until caramelized. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce down slightly. 
3. Reduce heat to low, add the heavy cream, and bring to a gentle simmer, while stirring occasionally. Season the cream sauce with salt and pepper to your taste.
4. Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow cream sauce to simmer for a further minute until cheese melts through. 
5. Add the grilled salmon filets back into the pan; sprinkle with the parsley & paprika, and spoon the sauce over each filet.
6. Serve and enjoy!!!

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Chobi's Falafel Ball Wraps

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins 
Serving: 2 people 

Ingredients: ​

• Felafel balls (BOCA brand from Kroger)
• 1 cup of chopped spinach
• 1 medium tomato (diced)
• Baby Bella Mushrooms 1 small pack 
• 1/2 of a yellow onion (diced)
• 1 cup Greek yogurt dip (Walmart, produce section)
• 4 sweet potato wraps
• Seasonings: sea salt, black pepper, oregano, parsley, garlic powder, and minced garlic

Instructions: 

1. Preheat oven to 400 degrees.
2. Place 12 felafel balls on a baking sheet. (Add non- stick spray if necessary.) Bake for 10-11 minutes.
3. Sauté diced mushrooms and onions while felafel balls bake. Be sure to add in seasonings listed in the ingredient list to spice it up a bit.
4. Toast your sweet potato wraps in the oven between 3- 5 mins.
5. Take out wraps and begin assembling your meal. First, spread Greek yogurt dip on top of the wrap, then throw on some chopped spinach, onions and mushrooms, and then place three felafel balls on each of the wraps. Top it off with some freshly diced tomatoes. 
6. Wrap it all up and enjoy!  

** This recipe was supplied by Chobi Young, she enjoys this yummy meal after her workouts and/or for lunch during a busy school day! Thanks Chobs for sharing this delicious recipe! 

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Roasted Garlic Potatoes 

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Serving: 4-6 people 
​
Ingredients:

• 1 medium sized bag of red potatoes 
• 1/2 cup of Parmesan cheese 
• Fresh minced garlic (2 cloves)
• Avocado oil 
• Seasonings: Parsley, oregano, garlic and onion powder, paprika, sea salt, black pepper, Italian seasoning

Instructions:

1. Pre-heat oven to 400 degrees. Line a large sheet pan with aluminum foil and spray with non-stick cooking spray. 
2. Cut red potatoes in 1 inch pieces. Place potatoes in a large mixing bowl, and drizzle them with avocado oil.
3. Toss in all the seasonings mentioned in the ingredient list. 
4. Put potatoes on large sheet pan and then place them in the oven for 35 mins, until they're tender and crisp. 
5. Serve while hot and enjoy! (Great meal prep side)

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Grilled Chicken Caprese 

Prep TIme: 10 mins
Cook Time: 35 mins
Total Time: 45 mins 
Serving: 4 people 

Ingredients: 

• 4 boneless chicken breast 
• 4 slices of fresh mozzarella 
• 4 leaves of basil 
• 1 large tomato 
• Balsamic Vinaigrette 
• Avocado oil 
• Seasonings: garlic powder, onion powder, Italian seasoning, oregano, parsley, sea salt, black pepper, paprika. 

Instructions: 

1. ​Pre-heat oven to 425. Season chicken breasts with parsley, paprika, Italian seasoning, oregano, garlic and onion powder. Sprinkle with salt and pepper on both sides.
2. Place chicken on medium heat in a cast iron skillet, cook on each side for 3 mins. (You're looking to create caramelization on each side.)
3. Finish chicken off in oven until it done. Slice up mozzarella and tomatoes; place a piece of each on each chicken breasts. Put it back it oven to melt it a little bit, and then top it off with 4 basil leaves. 
4. Serve it up and enjoy! 

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Chunky Bruschetta

Prep Time: 15 mins
Total Time: 25 mins
Serving: 4 people 

Ingredients: 

• 8 oz of fresh mozzarella balls 
• 1 long baguette  
• 1 pack of baby tomatoes 
• Balsamic Vinegar 
• Fresh Parsley 
• Avocado oil

Instructions: 

1. This is the easiest appetizer. Slice baguette into 12 pieces. Oil one side of them, then place on broil or in hot pan to crisp on bread before putting toppings on.
2. Cut mozzarella balls and tomatoes in half and place cheese on the crackers first then, tomatoes.
3. Drizzle balsamic vinegar over crackers, then add a pinch of parsley. 
4. Serve and enjoy cold or at room temperature!

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Caitlyn's Caribbean Jerk Oxtails 

Prep Time: 30 mins
Cook Time: 8 hr
Total Time: 8hrs 30 mins
Serving: 4 people 

Ingredients:

• 1 pound of oxtail
• Browning (for color)
• Onions (a quarter, chopped)
• Garlic (1 clove, diced)
• Seasonings: season salt, accent, adobo, garlic powder, onion powder, pepper, jerk seasoning, green seasoning (Jerk seasoning and green seasoning can be found at Publix or Caribbean grocery stores)

Instructions:

1. Wash the oxtails by placing them in a bowl with salt and vinegar and letting it sit for like 5 minutes. Drain and rinse three times until water runs clear
2. Season the oxtails and mix well to coat oxtails in the seasoning
3. Turn the crockpot on high and place the onions and garlic in. Place the oxtails in after
4. Pour about 1/4 of a cup of browning into the same bowl you seasoned the oxtails in with a cup of water and mix. Pour over the oxtails and season with some more adobo (the browning has 0 flavor)
5. Cover and stir occasionally, then serve and enjoy!!!

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Cream Cheese n' Spinach Stuffed Chicken

Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1hr 15mins
Serving: 6 people

Ingredients:

• 6 chicken breasts
• 16 oz of cream cheese
• 1 small bag of spinach
• 1 cup of mozzarella cheese
• 1 cup of Parmesan cheese 
• 4 large eggs beaten 
• 1 1/2 cups of white flour 
• 1 1/2 cups of Panko mixed w/ Italian breadcrumbs
• Avocado oil 
• Seasonings: sea salt, black pepper, paprika, minced garlic, garlic powder, parsley, and season all salt

Instructions:

1. First, prep ingredients and place them in pans. First crack eggs & then whisk them add in the listed seasonings (leave them in the bowl). Place flour and breadcrumbs in separate plates.
2. Mix cream cheese with wilted seasoned spinach, and 3 cups of cheese (1 1/2 of mozzarella and parmesan).
3. Tenderize meat by pound it out, and then slice it three quarters deep. 
4. Dip chicken in egg wash, then flour, and then bread crumbs, then stuff with cream cheese mixture.
5. Place chicken in a hot oiled pan on each side for 3 mins to create a crispy crust; then finish in oven for 30 mins. 
6. Let chicken cool for 10 mins then serve and enjoy!!! 

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Veggie Quinoa Cakes 

​Prep Time: 25 mins
Cook Time: 10 mins 
Total Time: 25 mins 
Serving: 6 people

Ingredients:

• 1.5 cups raw quinoa*
• 2 scallions or green onions sliced
• Fresh minced garlic (2 garlic cloves worth)
• 2/12 cups of chicken broth
• 1/2 cup of water 
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped parsley
• 1/2 cup red bell pepper 
• 1/2 cup of mushrooms diced.
• 2 tbsp fresh or dried chopped oregano
• 1 cup panko bread crumbs
• 4 large eggs beaten
• avocado oil for pan frying
• Seasonings: sea salt, black pepper, garlic powder, paprika 

Instructions:

1. Rinse quinoa in cold water, and then add to a medium sauce pan with chicken broth and water. Bring this to a boil; cook for 15 mins then let it simmer. 
2. Add the scallions, minced garlic, red bell pepper, mushrooms, parmesan cheese, parsley, oregano, and panko bread crumbs, 1/2 tsp of salt, 1/2 tsp of black pepper, 1/2 tsp of garlic powder, and 1/2 tsp of paprika to the quinoa, and toss to combine. Then add the beaten eggs, and stir until the quinoa is moistened.
3. Prep cast iron skillet with avocado oil, place pan on medium heat!
4. Roll evenly sized balls (medium meatball size) of the quinoa cake. Add three balls to skillet, using a spatula press down on the cake and cook it evenly on each side for about 3 1/2 mins, then flip.
5. When taking the cakes out, put them on a paper towel to soak out grease.
6. Serve while hot and enjoy1

Dirty Ground Turkey Rice  

You know sometimes you just want a good cheat meal, but its the beginning of the week and you don't want cancel out your weekend fun before Wednesday lol. Well this dirty ground turkey rice hits the spot!

Prep Time: 15 mins
Cook Time: 25 mins 
Total Time: 40 mins 
Serving: 4 people 

Ingredients: 

• 1 pack of ground turkey (99% lean)
• 2 cups of tri-color quinoa w/ brown rice 
• 2 1/2 cups of chicken broth
• 1/2 of water
• Avocado oil 
• 1 green bell pepper (optional)
• 2 tablespoons Worcestershire sauce 
• Seasonings: paprika, parsley, minced garlic, onion powder, garlic powder, sea salt, and black pepper.

Instructions:

1. Heat up a medium sauce pan, pour in broth and water and bring it up to a boil, add quinoa in and cook for 15 mins then let it simmer.
2. Heat up another medium sauce pan and place the entire pack of ground turkey the pan, add in the Worcestershire sauce; drizzle some avocado oil on top, and then add seasonings in. 
3. Cook meat until brown, add in diced green bell pepper & quinoa.
4. Mix to your liking, then serve and enjoy! 

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Salmon Super Green Salad 

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins 
Servings: 3 people

Ingredients:

• 1 medium package of organic super green mix 
• 12 oz salmon, cut into 3 strips 
• 2 tablespoons of honey 
• 2 tablespoons of soy sauce 
• 3 tablespoons of water 
• 1 1/2 teaspoons of lemon juice 
• Avocado oil 
• Lite Creamy Caesar Dressing
• Seasonings: Garlic, sea salt, black pepper, paprika, minced garlic

Instructions:

1. Season the surface of the salmon with sea salt, black pepper, and paprika. Set aside.
2. Mix the honey, warm water, lemon juice, and soy sauce and a pinch of salt together. Stir to combine well.
3. Heat up cast iron skillet with avocado oil. Pan fry the salmon until half done. Add mixture to skillet with with minced garlic and paprika. 
4. Finish off in oven on broil.
5. Like to chop up my super greens to create an easier bite for the salad; after chopping the salad dress it with creamy lite caesar dressing to your liking.
6. Place a piece of salmon on top and enjoy!!​

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Fried Chicken Tacos w/ Collard Greens 

Prep Time: 25 mins
Cook Time: 65 mins
Total Time: 1hr 30 mins
Servings: 4 people

Ingredients:

• 2 packs of raw chicken tenders 
• 1 pack of soft tortilla shells (taco sized)
• 1 can of Glory greens (add hot sauce and a pinch of sugar to em')
• 1 medium size ripe tomato 
• 2 eggs
• 1 1/2 cups of flour or almond flour 
• 1 1/2 cups of Panko breadcrumbs 
• 1 1/2 cups of Italian breadcrumbs 
• Additions: Avocado Oil & Spicy barque sauce 

Instructions: 

1. Organization is key: you will need to place the plates and bowls in order so you can dip the chicken then place it right in the pan. So, in order have the chicken placed on a plate (or you can leave it in the package); dip the tenders in the egg wash, then flour, then breadcrumbs (mix the breadcrumbs together before dipping chicken in it.)
2. Place tenders in a large sauce pan on high heat; be drizzle avocado oil in the pan beforehand. Let the chicken sit on each side for 2 mins, then flip for another two. You will finish these off in the oven on 350 F for 15-20 mins (depends on how big the tenders are!)
3. Clean the large sauce pan out, brush tortilla shells with avocado oil, and then lay each in the sauce pan until brown. Once all shells are brown, put them in the microwave to keep them warm. 
4. Heat the glory greens up in a medium sized pot, add in two tablespoons of hot sauce and pinch of sugar. You want the greens piping hot when layering the the taco. 
5. Now moving on to creating and serving the taco. Layout your tortilla shells place one tender on each shells, scoop some greens out the bowl and then put it on top of the chicken, add diced tomatoes on top of the greens, then drizzle spicy bbq sauce on top (buy a ketchup bottle from dollar tree to create perfect drizzle. 
6. Serve and enjoy!!!

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Cornbread Casserole 

Prep Time: 5 mins
Cook Time: 1 hr
Total Time: 1hr 15 mins
Servings: 4-6 people 

Ingredients: 

• 8 oz of sour cream 
• 1 can of cream corn 
• 1 can of sweet yellow corn 
• 1 box of jiffy cornbread 
• 1/2 stick of butter (melted)

Instructions: 

1. This is one of the easiest recipes you'll make. I prefer to cook this casserole in a cast iron skillet. It produces the best crust for anything. 
2. Mix all the ingredients together in a mixing bowl. (BE SURE TO DRAIN THE SWEET YELLOW CORN FIRST BEFORE YOU MIX IT IN WITH THE REST OF THE INGREDIENTS)
3. Pour ingredients into cast iron skillet; cook for 1 hour, then take it out to allow it to cool off for 10 mins before serving! Cornbread casserole will have a different texture than regular cornbread, so don't be shocked by it's consistency. 
4. Serve and enjoy!

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Mushroom and Spinach Omelette 

Prep Time: 10 mins
Cook Time: 10 mins 
Total Time: 20 mins
Servings: 1 

Ingredients: 

• 3 eggs 
• 1 small portable mushrooms diced 
• Quarter of an onion diced 
• 1/2 of a small bag of spinach 
• 1 pinch of mozzarella cheese
• Sea salt & black pepper to taste  
• 1 tablespoon of butter 

Instructions: 

1. Place a medium sized sauce pan on high heat. Throw in your diced mushrooms & onions and sauté them until they're brown
2. Crack three eegs and whisk them in bowl, add salt and pepper to taste. 
3. Add spinach into onions & mushrooms; Once the spinach has shriveled up, pour the whisked eggs into the pan. 
4. Allow the eggs to cook and the flip the entire omelette like a pancake. I like my eggs fried hard, but cook it to your liking.
5. Fold in some mozzarella cheese, then serve and enjoy!! 

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Buddha Bowl w/ Chicken

Prep Time: 20 minutes 
Cook Time: 30 minutes 
Total Time: 30 minutes
Servings: 2

Ingredients: 

• 2 cups of spinach
• Sweet potatoes diced
• 1 bag of cauliflower rice 
• 1 avocado 
• 2 boneless chicken breast 
• 1 cup of cherry tomatoes (optional)
• 1 cup of balsamic vinaigrette dressing 
• Avocado Oil
• Seasonings: garlic powder, sea salt, pepper, dried minced garlic, oregano, Italian seasoning, paprika, parsley, and season all salt
• Use any marinade that you want for the chicken; however the most common one (extra virgin olive oil, freshly squeezed lemon juice, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, garlic, salt, and pepper)

Instructions: 
Pre-heat oven to 425 F
1. Drizzle avocado oil in two separate sauce pans & on one baking sheet; the two pans are for the chicken breasts, and  cauliflower rice. The sheet pan is for the diced sweet potatoes. (everything being cooked on top of the stove needs to be on medium heat)
2. Place sweet potatoes on baking sheets; drizzle a "swig" of oil on top, and then season with sea salt, pepper, garlic powder, and minced garlic. Then place in the oven for 30 mins. (it is important to do this step first because the potatoes take the longest to cook)
3. Take two chicken breast out of marinade and place into the oiled sauce pan on medium heat. Sear on both sides for 3 mins each, and then finish off in the oven for 20-25 mins.
4. Throw 1 bag of cauliflower rice into the oiled sauce pan. Season with a pinch of sea salt & pepper, then add in minced garlic, Italian seasoning, and oregano.
5. Cut cherry tomatoes; toss them in avocado oil with salt & pepper; place in oven for 5-7 mins
5. Lightly dress your spinach with the balsamic vinaigrette; slice your chicken and place all other cooked items on top of spinach, and then add sliced avocado to finish it off.

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Pan- Seared Steak w/ Veggies

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 45 - 50 mins
Serving: 2

Ingredients:

• 2- rib eye steaks 1 1/2 inch thick
• 2 teaspoons Kosher salt
• 1 teaspoon Black peppercorn pepper
• 2 tablespoon avocado oil
• 4 tablespoons butter
• Marinade: Worcestershire sauce; 2 cloves of garlic; seasonings- parsley, paprika
• 1 medium onion (cut into thin rings or you can dice them)
• 1 cup of fresh Baby Bella mushrooms
• 1 small bag carrots (Seasonings: avocado oil, sea salt, garlic powder, pepper, minced garlic)
• 1 small bag of broccoli (Seasonings: same as carrots)

INSTRUCTIONS:
Veggies First: Pre-heat oven on 425 F; place your veggies on a large sheet pan; drizzle avocado oil and then add seasons; cook for 20-25 mins (until carrots are soft, they will take a little bit longer)

1. Bring rib eye steaks out of marinade to room temperature. Generously salt and pepper both sides.
2. Heat a skillet on medium high heat, (I use cast iron skillet) add 2 tablespoons butter, drizzle a little bit on marinade in pan, and 1 tablespoon olive oil. Add sliced onions and mushrooms. Reduce heat to medium low and cook 15-20 minutes stirring every minute, to prevent any burning.  Remove and set aside.
3. Crank up the skillet to high heat, add 1 tablespoon olive oil. Just when pan begins to smoke add in steaks. Cook 4-5 minutes then flip (so both sides).
4. Add in the final 2 tablespoons of butter and allow it to foam. Add in garlic and baste the steaks with the melted butter.
5. Baste constantly will cooking for another 5-10 minutes for medium- well or until done to your preference.
6. Serve and spoon pan sauce and onions/ mushrooms over steak.

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FYI for you Rare- to - Medium Lovers:
Rare– about 2-3 minutes each side (120-130F)
Medium Rare– About 3-4 minutes each side (130-140F )
Medium– about 4-5 minutes each side (140-150F)

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Avocado Toast w/ Turkey Bacon

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Serving: 2

Ingredients: 

• 4 slices of Ezekiel Bread (organic, sprouted bread)
• 1 cup of mushrooms (can cut them in half, depends on size)
• 1/2 of a whole yellow onion (diced)
• 2 small Roma tomatoes (diced)
• 2-3 cups of spinach 
• Sea Salt & Black Peppercorn Pepper 
• Avocado Oil
• 2 large avocados mashed or you can use guac 
• 6 slices of Sam's Turkey Bacon (can be found at any Walmart)

 Instructions: (Pre-heat oven at 425 F)

1. Place 6 slices of turkey bacon on a baking sheet in oven; bake for 15-20 mins until crisp 
2. Drizzle avocado oil in a large sauce pan, place all veggies besides spinach in pan on medium heat; add salt and pepper; after veggies have cooked, add spinach in until tender.
3. Toast 4 pieces of bread in oven as well 
4. Spread mashed avocado or guac on bread, place veggies on top of toast!
5. Viola, you're all done!

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