Veggie Frattata - Strict 30 Approved

Serves: 3-4
http://www.thepaleomom.com/2011/11/recipe-veggie-frittata.html

Ingredients:

• ½ medium yellow onion, finely chopped
• ½ red bell pepper, finely chopped
• 1 ½ cups mushrooms, thinly sliced
• 2 cups fresh kale, chopped
• 2 cups fresh spinach, chopped
• 8 eggs, beaten
• 1 Tbsp coconut oil

1.    Heat an oven proof skillet (cast iron frying pans work great) over medium high heat and turn on broiler (on high) to preheat oven.
2.    Add oil to pan.  Add onion, pepper and mushroom and sauté, stirring occasionally, until vegetables are starting to soften (3-4 minutes).
3.    Add kale and continue to sauté, until all vegetables are cooked (8-10 minutes).
4.    Add spinach, and stir until spinach is wilted.
5.    Add beaten eggs.  Let cook on stove top 1-2 minutes, stirring a couple of times.
6.    Place skillet in oven and broil until eggs are completely cooked, puffed up and starting to brown on top.          Serve and enjoy!

Portobello Pizza - Strict 30 or Modified for Maintenance

Ingredients:
4 Portobellos
Basil
Oregeno
Garlic Powder
Onion Chopped
Bell Pepper Chopped
Tomatoes
Marinaded Artichoke
Pepperoncinis
Strict 30 -Nutritional Yeast or Dairy Free Cheese / Maintenance Mozzarella Cheese
*Optional Pepper Flakes

Instructions:

• Preheat oven to 400
• Remove stems, drizzle lightly with olive oil and sprinkle both sides with basil oregano and garlic powder
• Cook for 5 mins with the gilly side up at 400
• Remove, spoon on pizza sauce and cover with toppings and more herbs
• I used onions bell peppers tomatoes, marinated artichoke pepperoncinis
• Nutritional yeast in in place of parm cheese 
• *Optional hot pepper flakes Cook another 20 mins. 

Turkey Sausage and Quinoa Stuffed Portobello Mushrooms - Strict 30 Approved

EACH MUSHROOM YIELDS 135 CALORIES

Ingredients:

6 portobello caps, scraped out and lightly brushed with avocado oil

1/2 c. uncooked organic quinoa

1 c. of water or low sodium, organic chicken broth

4 turkey sausages

1 egg

1 med red pepper, diced

1 half sweet onion, diced

2 garlic cloves, peeled

2 teaspoons avocado oil

1 tsp. basil

1/2 tsp. crushed red pepper

Directions:

Preheat oven to 350 degrees.

Rinse quinoa.  Combine with 1 cup of water or low sodium, organic chicken broth in a pot.  Bring to a boil.  Turn heat on low, cover, and cook for 15 min.  Let cool for 5 min, fluff with a fork, and set aside in a mixing bowl.

In a pan, heat on medium 2 tsp of avocado oil.  Pan fry turkey sausage until browned on all sides.  Remove links and finely chop in food processor or blender.  In same pan with sausage drippings, saute diced pepper and onion, and grate in two cloves of garlic.  Add finely chopped sausage and sauteed veggies to bowl with quinoa.

Scramble one egg in a separate bowl and add to quinoa mixture.   Add basil and crushed red pepper.  Mix with a spoon.

Stuff each mushroom with mixture and lay on a pan.  

Cook in oven for about 35-45 min.  

Cover with foil last ten min to prevent from burning tops.

Mexican Style Casserole (Crockpot & Stove Recipes) - Strict 30 Approved

Ingredients

1 lb organic boneless skinless chicken thighs (you can use breasts if preferred)

14.5 oz organic no salt added diced tomatoes

15 oz can organic low sodium black beans

2 10 oz cans of green chiles

1 5oz can sliced black olives

1 cup organic crimini mushrooms

1 yellow onion

1 cup organic brown rice

3 organic eggs

1 tsp cumin

1 tsp chili powder

1 tsp onion powder

1 tsp garlic powder

1 tbsp olive oil

Salt & pepper to taste

Prep

Poor half the can of tomatoes in the slow cooker. Add a little salt as they are unsalted. Season the chicken thighs with salt and pepper and place on top of the tomatoes. Add remaining half of tomatoes and the cumin, chili powder, onion powder, garlic powder, and a little salt and pepper. Let cook on low for 8 hours or on high for 4 hours.

Preheat oven to 400.

Cook the brown rice as per directions on the bag till nice and fluffy. Chop the onion and mushroom. Heat olive oil in a large pan and add the mushrooms & onion (a little salt and pepper too) and cook for approximately 10 minutes or until brown.

Drain the green chiles and chop so that they are roughly the same size as the onion and mushrooms. Drain and rinse the black beans. Drain the olives.

Remove chicken from the slow cooker and shred using a fork. Poor the remaining contents of the slow cooker (tomatoes and chicken juices) into a sauce pan and bring to a boil. Once boiling, lower to a simmer and reduce liquid down by about half. Approximately 15 minutes.

Get a large mixing bowl to combine all ingredients. Add chicken, brown rice, black beans, green chiles, onions, mushrooms, and olives. Add the reduced tomato sauce and mix everything together until well blended.

In a separate bowl, whisk the eggs until frothy. Add the whisked eggs into the bowl and stir all together.

Coat a 9 X 13 baking dish with olive oil. Add the mixture into the dish until even.

Cook for 1 hour or until golden brown

Enjoy!

If you don’t have a slow cooker or want to omit this step, you could just bake the chicken & tomatoes in the oven for about 45 minutes at 375. I really prefer the slow cooker method because it really develops flavor.