Hawaiian Sliders Recipe

Sliders are the perfect party food, and they’re super simple to make!

Ingredients:

• 2-2oz packets ham
• 1 4oz block of cheese
• 1 package Hawaiian buns
• 1/2 cup butter
• 1 Tablespoon minced garlic
• 1 Tablespoon Worcestershire sauce
• 1/2 can pineapple slices (optional. I didn't do this when i made them)

Directions:

1. Preheat the oven to 350°F.
2. Slice the Hawaiian buns in half as a sheet.
3. Layer the ham, cheese, pineapple, and then the top half of the buns.
4. In a small saucepan, melt the butter with the garlic and Worcestershire sauce.
5. Pour the butter mixture over the buns.
6. Cover the sliders with tinfoil and bake 30-40 minutes until butter is fully absorbed.

Moroccan Turkey + Chickpea Skillet

{If you're looking for a fresh flavor, and excellent meal for prepping ahead - this is it! 🙌
the flavors develop, and only become better each day!} .

makes 4-5 servings

Ingredients:
1 pound lean ground turkey
2 tsp avocado oil, or extra virgin olive oil
1 medium yellow onion, thinly sliced into half moons
2 carrots, chopped
1/2 cup diced red bell pepper
1 tsp ground cumin
1 tsp ground nutmeg
1/2 tsp paprika
1/2 tsp cayenne pepper
sea salt and black pepper to taste
2 cups low sodium chicken broth
1 cup diced tomatoes (jar or fresh)
15 ounce chickpeas, rinsed
1/3 cup golden raisins (optional)
1/2 cup fresh herbs of choice (parsley, cilantro, or basil), chopped
 Instructions:
Heat oil in a large non-stick skillet over medium-high heat.
Add the ground turkey to the pan and cook for 4-5 minutes, stirring and crumbling with a spoon.
When the turkey is mostly cooked add in the onion, carrot and red bell pepper sautéing for a couple minutes.
Add in the spices, salt and pepper and continue to sauté until the veggies soften and the turkey is cooked through.
Stir in the tomatoes, chicken broth, chickpeas and golden raisins and bring to a boil.
Reduce the heat and simmer for 6-8 minutes or until the mixture thickens.
Remove from the heat and stir in the fresh herbs of choice.
Serve as is or with cooked quinoa, or brown rice.

Tostadas

Shredded chicken: 

Author: Organize Yourself Skinny

Recipe type: Freezer Meal, chicken recipe, make ahead recipe

Serves: 12

Ingredients

• 1 (15 ounce) can of tomato sauce
• 1 cup of low sodium chicken broth
• 2 tablespoons dried onion flakes
• 2 teaspoons dried minced garlic
• 3 tablespoons chili powder
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 ½ teaspoons sugar
• ½ teaspoon salt
• ½ teaspoon pepper
• 4 medium to large chicken breasts (about 3 pounds)

Instructions

1. Mix tomato sauce, chicken broth, and spices in slow cooker. Stir slightly until combined.
2. Add chicken to the slow cooker and coat evenly with the sauce mixture.
   Coupons
3. Cook on low for 6 hours.
4. Take chicken breasts out of slow cooker, place in a medium to larger bowl, and shred with two forks then return to slow cooker. Mix together with the sauce until all the chicken is coated then serve.

Notes

Make Ahead Instructions

This recipe is a wonderful recipe to make ahead of time for the freezer. Just make recipe completely then cool and freeze into portions. Thaw overnight in the refrigerator and warm in microwave and or on stove if needed. Then use in your favorite recipes.

Nutrition Information

Serving size: 1 4 ounce serving Calories: 129 Fat: 2 Carbohydrates: 2 Fiber: 0 Protein: 24

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Crunchy Oven baked tostada shell: 

Ingredients

• Corn tortillas
• Vegetable oil
• Salt
• Your favorite tostada toppings (beans, chicken, beef, lettuce, cheese, etc.)

Instructions

1. Preheat the oven to 400 degrees F.
2. Line a rimmed baking sheet with foil. Arrange as many tortillas as will fit on the baking sheet without overlapping. (I can get 6 on mine - if you need more than that, bake in batches or bake two sheets at a time, rotating halfway through).
3. Brush both sides of the tortillas lightly with oil and sprinkle with salt.
4. Bake for about 8 minutes, turning over after 4 minutes.(mine had to be cooked longer, just until brown and crunchy)
5. Remove from the oven and transfer to a paper towel lined tray to cool. *It's ok if they're slightly soft as long as they're browned. They will crisp up even more as they cool.
6. Serve immediately with your favorite toppings, or cool completely and store in a tightly sealed contained for 3-4 days.

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Favorite Tostada toppings:

• refried beans (from the can) 
• shredded chicken (from recipe above)
• tomatoes
• avacado
• lettuce
• shredded cheese
• Caso fresco (crumbled) 
  
•  

 

Delicious Apple Chicken

Ingredients

• 2 tbs. olive oil, divided
• 1 lb. chicken thighs, skinless, boneless
• 3/4 tsp. salt, divided
• 1/2 tsp. black pepper, divided
• 1/2 tsp. oregano dried, to taste
• 1/2 tsp. rosemary dried, to taste
• 1 tsp. Dijon mustard
• 2 apples, sliced thinly
• 1 small red onion , sliced thinly (optional)
• 1/2 c. chicken broth

Instructions

1. Heat a large skillet on medium-high heat. Add 1 tbs. olive oil
2. Sprinkle some salt and pepper on the chicken
3. Add chicken to skillet and brown, about 5 minutes each side or until brown
4. Set aside
5. In a bowl, whisk broth and mustard
6. Add remaining oil to pan and all ingredients (broth and mustard mixture, remaining salt, pepper, rosemary, oregano, apple, and onion)
7. Cook for another 4 minutes or until cooked

Asian Glazed Salmon

Ingredients

• 2 tbs. soy sauce
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. garlic, minced
• 1/2 c. maple syrup
• 2 tbs. butter, melted
• 4 frozen salmon filets, wildcaught

Instructions

1. Preheat oven 400F
2. In a bowl, mix soy sauce, salt, pepper, garlic, maple syrup, and butter
3. Line a baking sheet with foil and place frozen salmon filets
4. Brush each filet with olive oil on both sides, place back skin side down on prepared sheet
5. Pour soy sauce mixture over salmon
6. Bake for 15-20 minutes, or until internal temperature is 145F
7. Pair with steamed vegetables and brown rice for a perfect meal

Chicken Veggie Patties

Ingredients

• 1/2 c. green zucchini (one small zucchini), grated
• 3 broccoli florets, grated (optional)
• 2 extra small bell peppers, chopped finely
• 1/4 c. cooked chicken, chopped finely (I use rotiserrie chicken)
• 1/4 c. green onions, chopped
• 1/4 c. flour
• Dash of Salt
• Dash of Pepper
• 1 egg
• Olive oil for frying
• 
  

Instructions

1. Wash and grate zucchini and dry with paper towel
2. Chop all vegetables and set aside
3. In a bowl, mix all ingredients until well incorporated
4. In a pan add 1 tbs of olive oil on medium high heat
5. Using a spoon or ice cream scooper, scoop about a tablespoon of batter onto the pan for each pattie. Use a spoon to flatten the scoop into a patty form. Cook until golden brown and flip on the other side for a few minutes.
6. Serve with chives and sour cream if desired

Chicken Meatballs

 

 

Chicken Meatballs

Ingredients

• 1 lb ground chicken
• 1 grated sweet apple
• 1/2 grated pear (optional)
• 1 lightly beaten egg
• 1/2 tsp salt
• 1/2 tsp pepper
• 1tsp dijon mustard
• 1/4 cup chopped spinach
• 1 cup panko breadcrumbs / quinoa if you want to go #glutenfree
• 1/3 cup chopped green onion (if you like less onion then reduce)

Instructions

1. 1. Mix all ingredients in a bowl
2. 2. Shape and mold. I use an ice cream scooper and placed it in a greased muffin tin for convinience
3. 3. Bake at 350F until 165F, about 20-25 minutes, but it really depends on the oven so I use a leave-in thermometer.

Sweet and Sour Sauce

• 2 tbs water
• 2 tbs ketchup
• 1/2 cup brown sugar
• 1 tbs corn starch
• 1/3 cup rice vinegar, add more if you like it more sour

Sweet and Sour Sauce Instructions

1. Add all ingredients except for the corn starch and water into a pot, wait for a boil
2. Mix water and cornstarch in a bowl
3. Add into bowling mixture and whisk

Sweet Cajun Baked Shrimp

🍤
Ingredients:
1.5lbs large shrimp, peeled & deveined
4 Tbsps olive, avocado, or melted coconut oil
4 Tbsp freshly squeezed lemon juice
1 Tbsp coconut aminos, liquid aminos, or low-sodium soy sauce
1.5 Tbsps raw honey
2-4 Tbsp Cajun Spice seasonings (depending on your spiciness/heat preference)
2 Tbsps fresh chopped parsley or basil .
Instructions
Whisk all ingredients (except shrimp) until combined well.
Combine all ingredients in glass bowl. Cover & refrigerate shrimp for an hour or so.
Preheat oven to 450 degrees f.
Lay shrimp on large flat sheet pan (I used parchment for easy cleanup)
Bake uncovered for about 8 minutes, just until pink…do not overbake 😊
Serve warm or cold.
Excellent for food prep.
Lasts 3-4 days tightly sealed in refrigerator.

Turkey Stuffed Peppers

Serves 6
Ingredients:
4 bell peppers
1 Tbsp avocado oil, or olive oil
1 yellow onion, diced
8 ounces fresh mushrooms, diced
1 pound ground turkey
1 tsp sea salt - or to taste
1/4 tsp ground pepper
1 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp dried oregano
1/2 tsp red pepper flakes
3 Tbsps tomato paste
28 ounces crushed tomatoes
3/4 cup COOKED brown rice
2 cups fresh baby spinach, chopped
1/4 cup shredded mozzarella (optional)
1/2 cup chicken stock
Instructions:
Cut peppers in half, remove the seeds, place in a large glass baking dish and set aside. Preheat oven to 400 degrees.
Heat the oil in a large skillet over med/high. Add onion, sea salt and pepper, and cook for 5. Add the mushrooms and cook for another 2 minutes.
Add the turkey, garlic powder, oregano, paprika, red pepper flakes.
Cook while breaking up the meat for 5-7 minutes until no longer pink.
Add in tomato paste and stir. Add the crushed tomatoes and simmer over low heat for 10 minutes, stirring occasionally. Adjust seasonings to taste. Add cooked rice, spinach, and stir to combine.
Spoon the mixture into bell peppers.
Top each pepper with a little bit of cheese. Pour the chicken stock into the bottom of the baking dish and cover the dish lightly with foil. Bake for about 25 minutes.
Enjoy!

Crispy Garlic Chicken and Zucchini

Crispy Garlic Chicken and Zucchini
Makes 3-4 servings
Ingredients:
2 Chicken Breasts, sliced in half in length
3 Tbsps avocado oil, or extra virgin olive oil
1/3 cup almond meal
4 Tbsps extra virgin olive oil
2 Tbsps grated parmesan
3 medium zucchini, chopped bite size
2 garlic cloves, minced
2 free range eggs
Sea salt and pepper, to taste
Instructions:
To make the chicken: In a shallow dish whisk the 2 eggs with a pinch of sea salt and pepper. In another dish, add the almond meal, 1/2 tsp sea salt and fresh ground pepper.
Preheat a large skillet and drizzle with 2 Tbsps of oil. Dip the chicken in the egg mixture, then coat it with the almond meal and place it in the skillet. Cook on each side for about 4 minutes until the outside is crispy and the chicken is cooked throug. Set aside.
Add 2 Tablespoons of oil back to the skillet and sauté the minced garlic for just a minute. Add the zucchini to the skillet and sauté until just tender. Season with salt and pepper to taste and add the parmesan. Add the chicken back to the skillet and heat for a minute or so.
Serve immediately

Pasta e Fagioli

Makes 8 servings
360 calories; 14g fat; 36g carb; 25g protein
1.5 lbs. lean ground beef
4 oz. salad macaroni pasta, cooked
1 cup onion, diced
2 tsp. minced garlic
4 stalks celery, sliced
4 medium carrots, skinned & sliced
4 cups diced tomatoes, canned
1 cup red kidney beans
1 cup great northern beans
2 cups tomato sauce
1 cup vegetable broth
1 Tbs. white vinegar
1 tsp. basil leaves
1 tsp. oregano leaves
1 tsp. sea salt
1/2 tsp. thyme leaves
1/2 tsp. black peppercorn, ground
Topping per serving:
1 tsp. grated parmesan cheese
1. Brown ground beef in a large pot over medium heat. Drain fat. Add onion, carrot, celery and garlic. Sauté for 10 minutes. Add remaining ingredients, except pasta, and simmer for 30 minutes.
2. Cook the pasta al dente according to the directions on package. Drain. Add pasta to the pot of soup. Simmer for 5 minutes and serve warm topped with parmesan cheese.

Clean Eats Chicken Lettuce wraps

serves 4

Ingredients:

• 1 tbsp avocado oil
• 1 pound ground chicken breast
• 3 cloves of garlic, crushed
• 1 yellow onion, diced
• 1 cup carrots, julienned 
• 1 pkg sliced portobello mushrooms, finely diced 
• 1/3 cup hoisin sauce
• 1/4 cup coconut aminos
• 1 tbsp coconut vinegar
• 1 1/2 tbsp fresh ginger, minced
• 2 (8-ounce) cans whole water chestnuts, drained and diced
• 3 green onions, thinly sliced
• kosher salt and pepper to taste
• 1 head butter leaf lettuce

Method:

1. Heat oil in a saucepan or wok over medium high heat. Add ground chicken and cook until browned, about 5 minutes. Make sure to crumble chicken as it cooks and drain any remaining fat.
2. Stir in garlic, onion, carrots, mushrooms, hoisin sauce, coconut aminos, coconut vinegar, and ginger and cook until onions are translucent, about 2-3 minutes.
3. Stir in water chestnuts and green onions and stir until tender. Season with salt and pepper to taste.
4. To serve, spoon several tablespoons of the chicken mixture into the center or a lettuce leaf like you would a taco. Top with sriracha for an extra kick if desired. Enjoy!

Guacamole Shrimp Salad

Ingredients: 

• 1 lb shrimp, cooked and peeled  
• 10 oz guacamole  (Good Foods is my go-to)
• 1 cup grape tomatoes, halved
• 1/2 cup roasted corn (Trader Joes frozen works great)
• 2 tbsp red onion, diced
• fresh lime juice
• mixed greens (I used arugula and butter lettuce) 
• salt and pepper to taste

Method: 

1. Mix shrimp, guacamole, tomatoes, corn amd onion together. 
2. Top a bed of greens with shrimp and guacamole mix.  
3. Squeeze fresh lime juice over salad.  
4. Salt and pepper to taste. Enjoy! 

***recipe adapted from Good Foods Group.  

Bacon Wrapped Chicken and Asparagus

Serves 4

Ingredients:

• 4 chicken breast cutlets about 1/4-1/2 inch thick (or two large chicken breasts cut in half and pounded to needed thickness)
• 8 slices all natural bacon (I use Pederson Farms)
• 20 medium asparagus spears, ends trimmed
• 1/4 cup Paleo pesto sauce (use regular if not avoiding dairy)
• salt and pepper to taste
• bakers twine

Method:

1. Heat oven to 400 degrees F.
2. Lay chicken out flat and salt and pepper to taste.
3. Spread 1 tbsp pesto sauce along inside of chicken.
4. Place 5 spears of asparagus on top of pesto.
5. Roll chicken around asparagus and wrap each roll with a strip of bacon (two if necessary to cover well).
6. Wrap each roll with bakers twine to secure, place seam side down on a baking sheet lined with parchment paper.
7. Bake uncovered, at 400 degrees F for 35-40 minutes or until juices run clear.
8. Broil on high 6 inches from the heat for 3-5 minutes or until bacon is crisped. You can wrap the ends of the asparagus with foil if needed to avoid burning. I like them crispy! 

Maple Citrus Grilled Chicken

serves 6

Ingredients: 

• 6 chicken breasts or 12 cutlets
• 3 cloves garlic, minced
• 1/2 lemon, juiced
• 1 lime, juiced
• 1/2 orange juiced
• 3 tbsp dijon mustard
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 1/4 cup maple syrup
• 1 1/2 tsp sea salt
• pepper to taste

Method:

1. Combine garlic, lemon juice, lime juice, orange juice, dijon, apple cider vinegar, olive oil, maple syrup, sea salt and pepper in a large container or plastic bag. 
2. Add chicken and allow to marinade for at least 2 hours to overnight (overnight is best).
3. Grill until breasts are cooked through.
4. Enjoy as a side or not op of a fresh garden salad.

Fireroasted Chicken Enchiladas

You'll need: 

6 oz. boneless, skinless chicken breasts 

• 1/2 yellow onion, small 

• 1 ear of corn or 2/3 cup corn kernels 

• 1/2 red pepper, diced 

• 1/2 cup red kidney beans 

• 1-2 tsp chile powder 

• 1 tsp cumin 

• 1/2 cup salsa 

• 1/2 cup plain Greek yogurt 

• 15, 6-inch corn tortillas 

• 1/2 cup enchilada sauce 

• 1/2 cup shredded mozzarella cheese 

• OPTIONAL TOPPINGS: cilantro • green onions • tomatoes • guacamole • avocado • salsa • Greek yogurt 

1⃣Heat oven to HI broil. Grease broiler pan. Slice chicken into thinner slices. Season. Place on pan and broil 8 minutes. Flip. Broil another 6-8 minutes. Set aside. Turn oven down to 375 degrees. 

2⃣Heat a large frying pan over medium heat. Grease and add corn kernels, peppers and onion. Sauté 4 minutes, add cumin and chile powder. Cook another minute. Remove from heat. Add chicken, beans, salsa and yogurt. Mix well. 

3⃣Wrap tortillas in foil and place in oven 5-10 minutes to soften. Scoop 1/4 cup of mix into each tortilla. Roll up carefully and place seam down in a greased 9x13 pan. 

4⃣Top with enchilada sauce and cheese. Bake at 375 degrees for 20-25 minutes. Serve warm with toppings of choice :)

PARMESAN CRUSTED SALMON

Makes 8 servings
24 oz. wild caught salmon
3 Tbs. Nonfat, plain Greek yogurt
1 Tbs. Lemon juice, fresh
1-2 tsp. Minced garlic
Dash sea salt
Dash black pepper
1/2 cup grated Parmesan cheese
1/4 cup bread crumbs
2 tsp. Lemon zest
Pinch of fresh thyme
Pinch of fresh parsley, chopped
1/4 cup olive oil
1. Preheat oven to 400 degrees. Place thawed salmon on a rimmed baking sheet lined with parchment paper. Sprinkle with sea salt & pepper.
2. Mix Greek yogurt, lemon juice & garlic together in a bowl. Spread evenly over salmon.
3. Combine Parmesan cheese, bread crumbs, lemon zest, thyme, parsley & olive oil together in a bowl. Evenly press mixture on top of salmon.
4. Bake for 15 minutes or until salmon is cooked through and begins to flake. Enjoy!

Homemade Creamy Tomato Soup

Makes 8 servings
2 Tbs. olive oil
2 tsp. garlic, minced
2 stalks celery
4 small carrots, peeled
2 cups yellow onions, diced
A pinch of fresh basil
28 oz. can fire roasted diced tomatoes
2 tsp. Stevia in the raw
3 bay leaves
2 cups chicken stock
2 Tbs. unsalted butter
Salt and pepper to taste
1/2 cup unsweetened cashew milk 1/2 cup nonfat, plain Greek yogurt
• Heat a large pot to medium heat. Add olive oil, onions, celery, carrots, garlic and basil. Sprinkle in some salt and pepper. Sauté until veggies are soft. Add tomatoes {with the juice} and the stevia. Stir. Add chicken stock, bay leaves and butter. Return to a simmer until the veggies are really tender, about 15-20 minutes.
• Add the milk and stir. Remove the bay leaves.
• Transfer soup to high powdered blender {or use and immersion blender in pot} to puree the soup. Make sure lid is on tight and the blender is not too full {blend in a couple different batches if necessary}. Carefully blend until soup is smooth.
• Top each serving with 1 Tbsp. Greek yogurt.
Enjoy!!

Creamy Corn & Bacon Casserole

24 oz. frozen sweet yellow corn 

• 2 T butter 

• 1/4 cup minced yellow onion 

• 1/2 t salt 

• 1/4 cup celery, thinly sliced 

• 6 slices bacon, cooked crisp & crumbled 

• 1 cup plain Greek yogurt 

1️⃣Cook bacon and crumble. Set aside. 

2️⃣Preheat oven to 350. 

3️⃣Melt butter in a large saucepan. Add onions and stir until transparent. Add salt, corn and celery. Stir until heated through. Remove from heat. 

4️⃣Pour into a greased 8x8 baking dish. Stir in Greek yogurt & bacon. Bake for 10 minutes or until heated through. Makes 10 servings. Enjoy!

Mexican Rice Casserole

Makes 8 servings
302 calories; 9g fat; 32g carb; 24g protein

Ingredients:
1-1/2 Lb. extra lean ground turkey
3 cups brown rice, cooked
2 Tbs. avocado oil
2 clove garlic, minced
2 cups onion, diced
2 cups red bell pepper, diced
2 cups zucchini, diced
2 cups sweet corn kernels, frozen
4 cups diced tomatoes, drained
2 tsp. chili powder
2 tsp. cumin
Himalayan pink salt
Black pepper
Toppings per serving:
1 Tbs. cheddar cheese, shredded
1 Tbs. non-fat, plain Greek yogurt
½ lime, juice of
Cilantro, chopped
1. Heat a skillet to medium/high heat. Spray with zero-calorie spray. Add ground turkey and seasonings. Stirring constantly, cook until turkey is brown and fully cooked through. Transfer to a plate.

2. Add avocado oil to the skillet. Add bell peppers, onions and garlic. Cook for 2-3 minutes then add zucchini and corn. Stir and cook until heated through.
3. Add turkey back to the skillet along with cooked rice, diced tomatoes, salt and pepper to taste. Cook until heated through. Top each bowl with cheese, Greek yogurt, cilantro and lime juice.