• Baked Salmon with Creamy Dill Caper Sauce

    Recipe adapted from Keto Cooking with Christian.

    Ingredients:

    • 4 portions fresh salmon 
    • 1 TBSP fresh dill chopped
    • Olive oil
    • Salt and Pepper to taste

    Sauce:

    • 1/3 c. sour cream
    • 2 TBSP mayonnaise
    • 1 TBSP fresh dill, chopped
    • 1 TBSP capers, chopped
    • 1 tsp. Dijon mustard
    • Zest and juice and of 1/2 lemon
    • Salt and pepper to taste

    Directions:

    • Sauce: Whisk all the sauce ingredients in a bowl and allow to sit at room temperature while you make the salmon.
    • Salmon: Preheat oven to 400F. Place the salmon on a baking sheet lined with aluminum foil. Brush each piece with olive oil.  Sprinkle salt, pepper, and dill over the tops. Bake for 10 minutes. Increase the temperature to 450F and bake for another 5-8 minutes.
    • Serve with a healthy dollop of the sauce over the top of the salmon, and garnish with some dill and capers.

    Baked Salmon with Creamy Dill Caper Sauce:

  • BBQ Tofu Tostadas

    Recipe adapted from This Savory Vegan.

    Ingredients:

    BBQ Tofu:

    • 1 block firm tofu drained and pressed
    • 2 TBSP avocado oil
    • 1 small red onion, finely diced
    • 1 tsp. smoked paprika
    • 1/2 tsp. garlic powder
    • 1/2 tsp. pepper
    • 1/2 c. BBQ sauce

    Slaw:

    • 1/2 bunch cilantro
    • 1 jalapeño, roughly chopped
    • 1 TBSP apple cider vinegar
    • 1 lime, juiced
    • 1/2 c. mayo
    • 1 small avocado
    • 1/4 c. milk
    • 1/2 tsp. garlic powder
    • 1/2 tsp. onion powder
    • 1/2 tsp. pepper
    • 1/4 tsp. salt
    • 4 cups shredded cabbage (1/2 bag of cole slaw mix)
    • 1 c. corn

    Tostadas:

    • 8 pre-made tostada shells
    • Pickled onions
    • Shredded cheese

    Directions:

    • Drain and press the tofu. Heat the oil in a skillet over medium heat. Add the tofu and break it apart into bite-sized pieces. Allow it to cook, undisturbed, for 5 minutes. Flip and cook for 3 more minutes.
    • Add the red onion and seasonings to the pan and cook for 5 more minutes. Pour in the BBQ sauce and a splash of water. Toss to coat, lower heat and cook until the sauce starts to crisp slightly.*
    • Meanwhile, add all of the slaw sauce ingredients to a food processor. Blend until smooth. Place the shredded cabbage, corn and 1/2 of the sauce in a bowl and toss to combine. Add more sauce if needed and reserve the rest of the sauce for serving.
    • To assemble, layer each tostada with BBQ tofu, slaw, pickled onions, and drizzle with slaw sauce, if desired.

    BBQ Tofu Tosatadas:

  • Thai Peanut Chicken Rice Noodle Bowl

    You can serve this dish over rice, rice noodles, or in lettuce wraps. Excellent all three ways!

    Recipe adapted from Midwest Foodie.

    Ingredients:

    • 1 lb. boneless chicken breast, diced into 3/4in. pieces
    • 2 TBSP olive oil
    • 1 TBSP red curry paste
    • 1 tsp. curry powder
    • 1/2 tsp. garlic powder
    • 2 tsp. ginger paste
    • Salt and pepper, to taste

    Toppings:

    Directions:

    1. Combine olive oil through salt and pepper in a bowl and mix to combine.
    2. Add the diced chicken to the bowl and toss to coat evenly.
    3. Cover and marinate chicken in the fridge for 1-2 hours.
    4. Remove chicken from fridge and allow to come to room temperature, about 30 minutes.
    5. Heat a large skillet over medium high heat. Once hot, add chicken in a single layer but don’t over crowd, cooking in batches if necessary.
    6. Occasionally flip the chicken until a dark golden brown crust forms on all sides and chicken is cooked through.
    7. Serve over rice, rice noodles, or in lettuce wraps. Add quick pickled vegetables and Thai peanut sauce and top with green onions, mint, parsley/cilantro, and jalapenos, if desired.

    Thai Peanut Chicken Rice Noodle Bowl:

  • Thai Peanut Sauce

    Recipe adapted from Midwest Foodie.

    Ingredients:

    • 1/4 c. soy sauce
    • 1/4 c. peanut butter
    • 1 TBSP lime juice
    • 1 TBSP rice wine vinegar
    • 2 TBSP brown sugar
    • 1/4 tsp. sesame oil
    • 1/8 tsp. garlic powder
    • 2 tsp. ginger paste
    • Crushed red pepper flakes, as desired
    • Black pepper, as desired
    • Water to thin, as needed

    Directions:

    1. Add soy sauce through black pepper to a bowl and whisk to combine until smooth and creamy (or blend in a blender).
    2. Add water to reach desired consistency.

    Peanut Sauce:

  • Jewish Cacio e Pepe

    Recipe from Jake Cohen.

    Ingredients:

    • 1 lb. pasta, cooked just shy of al dente
    • 1 lb. low fat cottage cheese
    • 1 c. Pecorino Romano cheese, finely grated
    • 1 TBSP freshly ground black pepper
    • Salt to taste

    Directions:

    1. Bring a large pot of water to a boil, salt the water, and cook pasta al dente. Reserve 1/2 c. pasta water for sauce, if needed.
    2. Meanwhile in a blender, combine cottage cheese through salt, and blend until smooth. Transfer to a large skillet and bring to a light simmer, stirring occasionally.
    3. Once pasta is al dente, drain, reserving 1/2 c. pasta water, and add pasta to sauce and toss to coat. Add reserved pasta water to thin, a few Tablespoons at a time, as necessary. Taste and adjust seasoning.

    Jewish Cacio e Pepe:

  • Red Curry Lentils with Peruvian Aji Verde Sauce – Instant Pot

    The Peruvian Aji Verde (Peruvian green table sauce) is life and can definitely be used as a salad dressing or with other dishes.

    Recipe adapted from Pinch of Yum.

    Red Curry Lentils Ingredients:

    • 1 1/2 c. brown lentils
    • 1 onion, diced
    • 2 TBSP red curry paste
    • 1 TBSP sugar
    • 1 tsp. garam masala
    • 1 tsp. curry powder
    • 1/2 tsp. turmeric
    • 2 garlic cloves, minced
    • 1 inch knob of ginger, grated
    • Shakes of cayenne pepper, optional
    • 2 c. water
    • 1 14 oz. can of tomato sauce
    • 1 tsp. salt, plus more to taste
    • 3/4 -1 c. coconut milk

    Peruvian Aji Verde Sauce Ingredients:

    • 2 TBSP olive oil
    • 1/2 c. mayonnaise
    • 3 oz. queso fresco
    • 1 jalapeno pepper
    • 1 bunch of cilantro
    • 2 garlic cloves
    • Juice of 1 lime
    • Pinch of salt, to taste
    • Thin with milk, half & half or cream, as desired

    Directions:

    1. Red Curry Lentils: combine lentils through salt in your Instant Pot; Set to high pressure for 15 minutes; then quick release and add 3/4 – 1 c. coconut milk. Taste and adjust seasoning.
    2. Aji Verde Sauce: combine all ingredients in a blender and blend until everything is incorporated. Thin with milk, half & half or cream, as desired.
    3. Serve red curry lentils over rice and top with Peruvian Aji Verde sauce.

    Red Curry Lentils with Peruvian Aji Verde Sauce – Instant Pot:

  • Big Mac Sloppy Joe

    Recipe adapted from Buns in My Oven.

    Ingredients:

    Meat Mixture:

    • 1 lb. lean ground chicken, turkey, or beef
    • 1 onion finely diced (reserve about 1/4 c.)
    • 2 cloves garlic minced
    • 2 tsp. Worcestershire sauce
    • 1 tsp. salt
    • 1 tsp. cracked pepper

    Big Mac Sauce:

    • 1 c. mayonnaise
    • 1/4 c. ketchup
    • 1/4 c. dill relish
    • 1 TBSP distilled white vinegar
    • 1 tsp. onion powder
    • 1 tsp. smoked paprika

    Sandwiches:

    • 4 sesame seed buns see notes
    • 1 c. shredded iceberg lettuce
    • Reserved diced onion
    • 4 slices American cheese
    • Dill pickle chips

    Directions:

    Meat Mixture:

    1. Add the ground meat, onion, and garlic to a skillet over medium heat. Cook, stirring often to break up the meat, until meat has cooked through. Drain any excess grease from the skillet.
    2. Season the mixture with Worcestershire sauce, salt, and pepper.
    3. Remove from the heat and stir 1/2 c. Big Mac sauce into the meat mixture.

    Big Mac Sauce:

    1. Add all of the ingredients to a bowl and stir well to combine.

    Make Sandwiches:

    1. Spread some Big Mac sauce on the bottom bun.
    2. Place1/4 c. of shredded lettuce on the bottom half of each bun.
    3. Top with a slice of cheese.
    4. Spoon the meat mixture over the top of the cheese.
    5. Drizzle a spoonful of Mac sauce over the meat on each sandwich, to taste.
    6. Top each sandwich with pickles and diced onion and the top bun.
    7. Serve hot.

    Big Mac Sloppy Joes:

  • Pasta Puttanesca

    Recipe adapted from Simply Recipes.

    Ingredients:

    • 2 TBSP olive oil
    • 1/2 c. onion, finely chopped 
    • 3 garlic cloves, finely chopped
    • 3 to 4 canned anchovies, chopped
    • 2 TBSP tomato paste
    • 1/2 tsp. red pepper flakes
    • 1 (28 oz.) can crushed tomatoes
    • 2 tsp. dried oregano
    • 1 14 oz. can artichoke hearts, quartered, optional
    • 2 TBSP capers
    • 3/4 c. Kalamata olives, roughly chopped
    • 1 lb. angel hair pasta
    • Salt and sugar, to taste
    • 1/4 c. fresh parsley, chopped

    Directions:

    1. Cook pasta al dente according to package.
    2. Heat the olive oil over medium heat in a large, deep sauté pan. When the oil is hot, saute the onions until they’re soft and translucent, about 4-5 minutes. While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can; then add the finely chopped garlic and cook another minute.
    3. Add the tomato paste to the pan and cook it for 2 minutes, stirring occasionally. Add the crushed tomatoes, oregano, chili pepper flakes, artichoke hearts, olives, and capers. Bring the sauce to a simmer, then lower the heat to low to maintain a gentle simmer, 10 to 15 minutes. Taste and adjust seasoning with salt and sugar, if desired.
    4. Stir the parsley into the pasta sauce. Add some pasta water into the sauce to thin it if it has become too thick.

    Pasta Puttanesca:

  • Slow Cooker Teriyaki Chicken

    This chicken is so flavorful! Carlsbad Cravings calls it Mongolian chicken, but I definitely get teriyaki vibes. Would make a delicious filling for teriyaki tacos (tortillas, pineapple salsa, and maybe some cabbage)!

    Recipe from Carlsbad Cravings

    Ingredients:

    • 1.5-2 lbs. chicken breast
    • 1/2 c. soy sauce
    • 1/2 c. water
    • 1/3 c. brown sugar
    • 4 TBSP Asian sweet chili sauce
    • 2 TBSP sweet Japanese rice wine (or dry Sherry)
    • 1 TBSP hoisin sauce
    • 2 tsp. grated ginger
    • 1/4 tsp. pepper
    • 1 tsp. Sriracha
    • 1.5 TBSP cornstarch
    • Serve over rice and with broccoli

    Directions:

    1. Add chicken to the bottom of your slow cooker.
    2. In a bowl, whisk together the soy sauce through the Sriracha and pour 1/2 c. over chicken. Refrigerate the rest of the sauce. Cook on LOW for 4 hours or on HIGH for 2 hours, or until chicken is tender enough to shred.
    3. When chicken is tender, remove to a cutting board and let sit for 5 minutes and then shred.
    4. After you remove the chicken from the slow cooker, place your cooker insert (if insert is stovetop cooking approved, otherwise remove sauce from cooker and place in a small saucepan) on your stovetop over medium high heat.
    5. Whisk in the 1.5 TBSP of cornstarch to the remaining sauce from the refrigerator and add to the sauce on the stove. Bring to a boil then reduce to a simmer until thickened. Add shredded chicken back to slow cooker along with thickened sauce. Toss to combine.
    6. Let cook an additional 30 minutes (can add broccoli for the last 30 minutes, if desired) on LOW to absorb sauce. Add salt to taste. Add additional Asian sweet chili sauce for more sweet heat, Sriracha for spicier, brown sugar for sweeter if desired. Serve over rice.

    Slow Cooker Teriyaki Chicken:

  • Greek Turkey Burgers

    Recipe adapted from Recipe Runner.

    Turkey Burger Ingredients:

    • 1 lb. lean ground turkey
    • 1 c. fresh baby spinach, chopped
    • 1/4 c. red onion, minced
    • 1/4 c. crumbled feta cheese (plus more to top burger)
    • 1 TBSP fresh dill, chopped
    • 1 tsp. dried oregano, rubbed between palm of hands
    • 1/2 tsp. salt
    • 1/4 tsp. garlic powder
    • Pepper, to taste
    • Serve on bun with sliced tomatoes, crumbled feta, if desired, and Tzatziki sauce (see below or store bought)

    Tzatziki Sauce Ingredients:

    • 1/2 c. shredded cucumber
    • 1 c. plain non-fat Greek yogurt
    • 1/2 of a lemon, juiced
    • 1 TBSP fresh dill, chopped
    • 1/4 tsp. garlic powder
    • Salt and pepper, to taste

    Directions:

    Tzatziki Sauce: Place the shredded cucumber onto a clean dish towel or paper towels, gather it up and use your hands squeeze out as much of the liquid as you can; then add all of the ingredients to a bowl and stir together until combined. Taste for seasoning then cover and refrigerate until ready to serve.

    Greek Turkey Burgers:

    1. In a large bowl combine the spinach, red onion, feta, dill, oregano, garlic, salt and pepper.
    2. Add in the ground turkey and use your hands to mix everything together, don’t overwork the meat.
    3. Form the meat mixture into 4 patties.
    4. Heat your grill, grill pan, or skillet over medium heat. Spray or coat the grill grates/pan with oil.
    5. Grill the burgers for approximately 4-6 minutes then flip over and grill another 4-6 minutes or until done.
    6. Serve the turkey burgers on a bun with the tzatziki sauce, sliced tomatoes, and more crumbled feta.

    Greek Turkey Burgers: