Recipes / cheese

Serves 4

 

1 lb shrimp

1 Tbsp olive oil

2 cups thinly sliced green cabbage

chipotle lime seasoning

1/4 tsp garlic powder

1 lime, juiced

organic corn tortillas

1/2 cup cilantro, chopped

jalapeño, fresh sliced optional

2 avocados, mashed

Cheese, optional

 

Heat indoor grill to med-high. Mix 1 Tbsp olive oil, chipotle lime seasoning, and garlic powder with shrimp. Place 10 shrimp at a time on skewer and place on indoor grill for 2-4 mins or until done. 

Mix shredded cabbage in bowl with cilantro and squeeze lime juice over top. 

Mash avocados.

Heat tortillas on grill for 1-2 mins. 

Put a Tbsp of mashed avocado on each tortilla! Top with cabbage cilantro mix, then 5 shrimp! Top with fresh jalapeños and cheese if desired! 

 

 

 

 

 

Ingredients:

lavash

gravy

eggs, scrambled

breakfast meat or meat alternative

mozzarella cheese

Serve with fresh organic fruit

 

Preheat oven to 400 degrees. Spray sheet-pan with cooking spray. Place lavash on sheet-pan and place in oven for 4 mins. After 4 mins, top with gravy cheese, scrambled eggs, and meat. Place back in oven for 3-5 mins or until done. Enjoy!

 

Jicama Mini Street Tacos (keto, gluten free, paleo, Vegan/dairy free if you omit cheese)

 

Serves: 4

 

INGREDIENTS:

2 LARGE jicama (the size of the jicama determines the size of your tacos)

Olive, avocado, or coconut oil 

Salt, cumin, paprika

Meat or meat substitute of your choosing (I used leftover chicken)

1 avocado, mashed

Shredded Cheese, optional

Cilantro, optional

(*You might need a mandolin to slice jicama thin enough)

 

Heat 2 Tbsp olive oil a cast iron skillet over med heat. While oil is heating, peel jicama and cut ends off, and slice to 1/8” thickness with your mandolin. Place several jicama slices at a time into the hot skillet. Sprinkle salt, cumin, and paprika over all the slices then turn after a couple minutes on each side. Place on paper towel lined plate once finished. Then top with meat, avocado, shredded cheese, and cilantro. 

I LOVE this recipe!! You can stuff any veggies with this: sweet potatoes, squash, zucchini boats, peppers!! If you are doing keto this recipe works and if your kids like carbs, give them a tortilla with their dinner.

 

Ingredients:

4 green bell peppers (or any veggie)

1 lb meat of your choice (we used turkey)

chili powder, cumin, garlic powder, salt & pepper to taste

black olives

shredded cheddar cheese

flour tortillas for the kids or anyone in the family not doing low carb

 

instructions:

 Preheat oven to 375. Cook your meat until cooked thru on the stovetop. Add seasonings. Wash and cut your bell peppers into halves. Spray 9x13 with cooking spray. Place the bell peppers open side up in the pan. Fill each pepper with taco meat & top with olives and cheese. Cook for 30 minutes or until done. Enjoy!

Loaded Baked Potato Soup

Serves 6

1 pound bacon, roughly chopped for vegan omit)
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
2 cups heavy whipping cream (for vegan omit)2 cups Ripple unsweet Pea milk
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and pea milk simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings

Green Chile Chili Recipe (or enchilada verde stuffing)

 

1 Tbsp Avocado oil

1.3 lbs ground or leftover Turkey

1 Jalapeño, seeds removed and diced

1 - 4 Oz green chiles

1 large sweet yellow onion, chopped

1 can (15 Oz) pinto or white beans, drained

2 cloves garlic, chopped

1 (15 Oz) jar Siete Green Enchilada Sauce (2 if you're making enchiladas)

Lime, juiced

1 tsp oregano

2 tsp cumin

Salt & pepper, to taste

Avocados for topping, optional

Greek yogurt for topping, optl

Cilantro for topping, optl

Shredded cheese for topping, optl

Tortillas (if making enchiladas)

 

Heat oil on med-high in large stock pot. Add turkey and cook until done. Then add diced onions, jalapeño, & garlic. Add oregano, cumin, salt, & pepper. Add jar of Siete, green chiles, & can of beans. Mix and turn heat to med-low. While cooking, dice avocados & cilantro for topping. After 10 mins or so the chili should be ready to eat. Enjoy!

 

*For enchilada verde stuffing, fill TORTILLAS with the stuffing and place in a sprayed 9x13 casserole dish seem side down. Top with more SIETE enchilada sauce & cheese. Bake in 350 degree oven for 30 mins or until cheese is melted.

 

 

 

Easy Chicken Enchiladas

 

1.5-2 lbs Shredded chicken (instant pot recipe below)

2 cups shredded cheese divided

1/2 cup diced onion 🧅 

10-15 organic tortillas

1 jar Siete Green Enchilada Sauce

Cilantro, optional for topping

avocado, diced optional for topping

 

Preheat oven to 350. Spray 9X13 pan with cooking spray. Make your chicken and shred it in a large bowl. (Instant pot recipe below.) add 1.5 cups shredded cheese and diced onions to shredded chicken. Fill each tortilla with a couple Tbsp of the chicken/cheese mixture then roll up and place seam side down in casserole pan. Top with Siete Green Enchilada Sauce and more cheese. Bake in oven for 30 mins or until bubbly with melted cheese. Top w cilantro & enjoy! 

*I love to make extra enchiladas when I make these because they can be shared with others, eaten on for several days, or frozen for another meal.

 

Step-by-Step How to Cook Chicken in the Instant Pot

1. Add 2 cups of water to the 6-quart Instant Pot. Insert the trivet. Add the chicken to the pot. If frozen, make sure the pieces are broken apart and not in a solid mass. 
2. Season your chicken, if desired. 
3. Set the Instant Pot to cook on high pressure for 20 mins for chicken thighs.
4. After the cook time has finished, vent to release any remaining pressure. 
5. Carefully open the lid and check the chicken’s internal temperature with an instant-read thermometer. The chicken should register 165 degrees F at the thickest part, and the thermometer should not touch the bone. 
6. Once cool enough to handle, shred or dice as desired. 

Keto Cauliflower (like potato) Soup

 

Ingredients:

2 Tbsp Olive oil

1 head cauliflower, roughly chopped

🧅 1 onion, diced

🧄 2 cloves garlic, chopped

1 (32 Oz) chicken stock

1 cup heavy cream

🧂Salt & pepper, to taste

🥓 6 slices cooked bacon, chopped

🧀 shredded cheese for topping

Green onions, for topping

 

Heat olive oil in stockpot. Add garlic, onions, & cauliflower til onions are translucent. Add stock, heavy cream, salt, pepper, & chopped cooked bacon. Heat to boiling then serve in bowls with shredded cheese and green onions.

 

 

 

Homemade German Spaetzle are part noodle, part dumpling, and they go with practically anything! Saute them in butter, add cheese & bacon, or cover them in sauce or gravy! This is one of my favorite traditional German recipes! They are also full of protein compared with American pasta and even MORE protein when you use duck eggs instead of chicken.

 

2.5-3 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon freshly grated nutmeg

5 large eggs (I used duck) room temperature

1/2 cup milk (or milk alternative)

1/4 cup butter melted (optional)

Chopped parsley for garnish (optional)

1/2 tsp nutmeg

2 organic brown gravy packets, made according to directions

Shredded cheese, optional topping

Onions, chopped optional topping

Bacon bits, optional topping

 

Instructions

• Combine the flour, salt, and nutmeg in a large bowl and whisk together.
• In a separate bowl, whisk together the eggs, and milk.
• Make a well in the center of the flour, then add the egg mixture and mix together until smooth and thick. It also needs to look kind of sticky like glue. I just add flour until the consistency is right. Traditionally this was done by hand, but I have found that it is easiest to just use my stand mixer with the paddle attachment mixing on medium-low speed for 5-6 minutes.
• Bring a large pot of water to a boil over high heat on the stove. Add a heaping tablespoon of salt to the water.
• Reduce the heat so the water is just at a simmer. If using a spaetzle maker, fill the cup with batter and quickly slide the cup back and forth to drop the spaetzle into the water. With some spaetzle makers, you will actually press the spatzle batter into the water. If using a colander, steamer, or cheese grater, use a spatula or wooden spoon to scrape the spaetzle batter through the holes into the water. You will need to work in batches to cook all of the spaetzle so as not to overcrowd the pot. I can usually do all of the spaetzle in 2-3 batches total.
• Cook the spaetzle for about 2-3 minutes until they float to the top of the water, which is your indicator that they are done.
• Use a slotted spoon to transfer to the cooked spaetzle to a bowl of ice water to stop the cooking process, if you are planning to saute the spaetzle in butter. Otherwise, serve immediately.
• If sauteing in butter, drain the spaetzle well. In a large skillet, melt the butter over medium-high heat, then add the cooked spaetzle. Saute for 2-3 minutes, until hot and the spaetzle is starting to crisp on the edges a bit. Sprinkle with parsley & desired toppings before serving, if desired.

Ingredients:

asparagus

baby carrots

cheese

honey

Avocado oil

salt & pepper

 

Pre-heat oven to 425 degrees F. Slice baby carrots in half and cut off woody ends of asparagus and clean in strainer. Spray a sheet pan w cooking spray and place the asparagus on 1/2 and the carrots on the other half. Drizzle w oil, salt, and pepper. Then, on the carrots side, drizzle w honey, and top w shredded cheese. Roast in over 20 mins or until done.

 

2 sweet potatoes
4 eggs (I used duck from our website)
2 slices turkey bacon (or Holy Cow Beef Bacon ends)
1/4 cup pepperjack cheese
Salt & pepper to taste
Green onions or parsley for the top

1. Wash the sweet potato and pierce it with a fork. Preheat oven to 400 & cook for 45 mins.
2. Meanwhile, fry the bacon in a pan until crisp. Remove, crumble, and set aside.
3. Scramble the eggs, add salt and pepper to taste, and cook them in the pan until just cooked.
4. When the potato is cool enough to handle, cut it in half
5. Fill each potato half with eggs, bacon, and cheese. ENJOY!

Mash an avocado and spread on 2 pieces of bread. Layer 2 pieces turkey lunch meat, 1 slice cheese, some spinach, & sliced apple. Put on indoor grill until you get pretty grill marks. Devour! So, so, good!