This was week one of having my meals prepared and cooked for me. Each of the recipes that you see below were awesome. I especially loved the meat loaf, it was AMAZING. The turkey roll-ups were something that I have never had before and were tasty little treats. I am looking forward to expanding the amount and types of vegetables that I am eating on a regular basis. I must say both of these vegetable dishes were awesome. The bacon really added some nice flavor to the brussel sprouts.
- Lemon Pepper seasoning to taste
- 6-7 chicken breasts
Directions: Clean and trim excess fat from chicken breast. Season with lemon pepper seasoning to taste. Bake in 350 degree oven until chicken is no longer pink.
- 1 red bell pepper
- ¼ medium red onion
- 1 bunch of swiss chard
- 2 strips nitrate/nitrite free bacon
Wash and clean all vegetables. Dice red bell pepper and red onion into bite sized pieces. Remove leaves from the stems of the swiss chard. Save about five or of them stems and discard the rest. Dice the 5 stems into bite sized pieces. Dice the swiss chard leaves into bite sized pieces as well. Dice the bacon into bite sized pieces.
In a sauté pan or skillet began to cook the bacon. Before it is fully brown, add the diced onion, bell pepper, and swiss chard stems. Saute until softened. Once soft, add the swiss chard leaves and sauté until the leaves have wilted and are soft (should resemble spinach).
- 3 strips nitrate/nitrite free bacon
- 1 lb of brussels sprout
Directions: Preheat oven to 350 degrees. Wash, clean and chop brussels sprout in half. Dice bacon into bite sized pieces. In sauté pan or skillet, begin to cook the bacon. Before it is fully brown, add the brussels sprouts. Saute them for 2-3 minutes.
Remove from heat and pour into a glass baking pan. Place in preheated oven and let bake for 15 minutes (or until the sprouts are tender).
(adapted from Sarah Fragoso’s cookbook Everyday Paleo)
- 3 pounds grass fed beef
- 3 eggs
- 1 ½ six ounce cans of tomato paste
- 1 red onion
- 3 garlic cloves
- ½ cup fresh basil
- 1 teaspoon marjoram
Directions: Preheat oven to 350 degrees. Mix all ingredients by hand in large mixing bowl. Please meat mixture into glass baking dish and form into a loaf. Bake for an hour or until the meatloaf is no longer pink in the middle. *Sarah Fragoso’s recipe calls for one cup of almond meal to act as a binding agent, but Woodman’s was all out so I didn’t use any. You may add this!
- Your favorite nitrate/nitrite free turkey deli meat
- Red Bell Pepper
- Avocado slices
- *your favorite other veggies and healthy fillings
Directions: Cut red bell pepper, cucumber and avocado slices into strips. Place one slice of cucumber, pepper, and avocado in center of turkey slice. Roll closed.