Stuffed Poblanos with Enchilada Sauce - Strict 30 Approved

Slightly adapted from http://www.afamilyfeast.com/enchilada-sauce/

• 1 tablespoons EVOO or avocado oil 
• 1 cup chopped onions 
• 2 medium garlic cloves chopped 
• 4 tablespoons tomato organic paste
• 1 14-ounce can diced tomatoes 
• 1 cup chicken stock  
• 3 tablespoons chili powder (I use half regular and half ancho chili powder) 
• 1 tablespoon smoked paprika 
• ¼ teaspoon cumin 
• ¼ teaspoon dried oregano 
• ½ teaspoon coriander 
• ¼ teaspoon cayenne (adjust to your taste)

Instructions

1. Sauté onions in oil over medium heat for 4 minutes or until translucent. Add garlic and sauté for one minute. Add tomato paste and spices and sauté for an additional minute. Add all other ingredients and bring to a simmer and cook for about ten-fifteen minutes to blend flavors. 
2. With an emulsion blender or in a blender, puree until smooth.

Stuffed Poblano Recipe:
Just mix with chicken, brown rice or quinoa, maybe some black beans,  stuff into poblanos and add more sauce and bake until tender 

Chicken Parm Meatballs - Strict 30 Approved

Ingredients 

1 1/4 pounds ground chicken 

1/2 cup breadcrumbs (whole wheat or brown rice) 

2 tablespoons finely chopped onion 

1/2 cup chopped fresh basil leaves 

1 teaspoon oregano (fresh or dry) 

Pink Himalayan salt to taste 

pepper to taste 

1 clove garlic, minced 

1 egg, whisked 

zest of half a lemon 

3 tablespoons marinara sauce, with more left over 

*shredded skim mozzarella cheese (on maintenance) or dairy free cheese (on strict 30 day) 

Brown Rice Pasta

Directions 

Preheat oven to 375°F, setting rack to upper third part of oven. 

In a large bowl, using your hands, gently mix together all ingredients except cheese.

Shape into small meatballs and place a few inches from each other on a foil-lined or pam-sprayed baking sheet.

(*note- I put some breadcrumbs in mixture and then also rolled meatballs in breadcrumbs before placing on baking sheet for extra crispness.)

Bake for 15 minutes. 

Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a few sprinkles of cheese. 

Bake another 5 to 8 minutes until cheese is bubbly and golden. 

Heat remaining sauce in a small saucepan. 

Serve over brown rice pasta and remaining sauce. 

Stuffed Shells with Tofu -

Ingredients:

1 box Tinkyada (or any other brand brown rice/quinoa stuffing shells) Brown Rice Grand Shells (some Whole Foods will have them)

1 jar organic tomato sauce

1 pound tofu (firm, soft or silken)

2 tsp lemon juice

1 clove galic, minced

¼ tsp salt

Dash fresh black pepper

Handful fresh parsley, finely chopped

Handful fresh basil leaves, finely chopped (ten leaves or so)

2 tsp olive oil

¼ cup nutritional yeast

How to:

• In a large bowl, mush the tofu up with your hands or a fork, until it’s crumbly.
• Add the lemon juice, garlic, salt, pepper, parsley and basil. Mush the tofu up again; you want it to get very mushy until it reaches the consistency of ricotta cheese. This may take 2-5 minutes.
• Add the olive oil, stir with a fork. Add the nutritional yeast and mix all ingredients well. 
• Cook rice pasta shells according to directions for being cooked more in the oven (15-16 minutes for Tinkyada). Fill each shell with some of the filling and place in a baking pan. Cover with sauce and cook for about 30 minutes on 350.