Asian Lettuce Wraps

These are candida safe for most people. They have a delicious Thai flavor.
Make this recipe to taste and according to your own likes.

1 lb. ground turkey
1-2 carrots, shredded or grated
Lettuce leaves, lots
1 onion, finely chopped
1" piece of ginger, grated
4 garlic cloves, grated
1 yellow or red bell pepper, finely chopped
1 TB olive oil
1 TB Braggs liquid amigos, could sub soy sauce
1 8oz can water chestnuts, finely chopped
Handful of cilantro, chopped
2-3 green onions, chopped

Sauce:
1 cup coconut milk, or about half a can
1/2 cup almond butter, I used homemade, non roasted
1 TB Asian chili paste or hot sauce of some kind
Grated ginger
1 clove garlic, grated
1-2 tsp Braggs liquid amigos


Make the sauce by mixing everything together. Adjust seasonings as necessary. Set aside.

Heat a large skillet over medium-high heat. Add olive oil and onion and cook until slightly softened. Add the bell peppers and cook about 2 minutes. Add in the turkey. When turkey is about half cooked add the gated garlic and ginger. Cook mixture until meat is fully cooked. Then add water chestnuts, green onions, and cilantro to warm through.

To serve:  use a lettuce leaf like a taco shell. Add meat, sauce, and top with shredded carrots.

This was a serious winner at our house!!

Submitted by: Kamdyn

Favorite Quinoa Salad

Anything in this can be substituted or left out. Use whatever amounts you have and want.

Cooked quinoa, cook according to package directions
Sautéd chicken breasts, cut in cubes
Green onions, sliced
Dried Cranberries
Feta Cheese
Cucumbers, chopped
Parsley, chopped
Pomegranate Seeds
Celery, chopped
Sunflower Seeds
Salt and Pepper
A little Olive Oil
Balsamic vinegar

Mix quinoa, chicken and all veggies and cheese. Add salt and pepper and a little olive oil and Balsamic to taste.

Epic Chicken Flat Bread

My favorite recipe from Epic Restaurant in SLC.

Pizza dough, store bought or ChesseBoard recipe from blog
White Cheddar Cranberry cheese
4 chicken breasts, boneless, skinless
Pecans
Parsley Aioli

Salt and pepper chicken breast. Heat pan over medium height heat. Add olive oil and then chicken. Cook about 10-15 minutes until cooked through, flipping half way through. When cooked, set aside
on a cutting board to rest. When rested slice thinly.

For flat bread, heat a griddle to med/high heat.  Make golf ball size pieces of dough. Roll each small ball thinly and place on griddle to cook, flipping when cooked on first side. Keep warm in oven until ready to serve.
     Optional, cook dough according to directions pizza style. I like thin individual breads for people to make themselves but it could be cut into personal sizes.

Parsley Aioli

2 cups canola oil
1 bunch flat leaf Italian parsley
1/8 cup white balsamic vinegar
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup egg yolk
1-3 garlic cloves depending on your taste
1 TB sugar

In a blender or food processor blend everything well except the oil. Slowly add the oil in through the top area to blend smoothly and completely. It should be on the thick side like a mayonnaise.

To make flat breads:
Top bread with aioli. Layer on chicken, cheese and pecans.



Enjoy!

Submitted by: Kam

Dill Chicken Salad

This recipe is from Red Mountain Spa. I loved it so much they gave me the recipe!  The recipe is in restaurant proportions so use the basic concept and cut down. You really can't go wrong.

1 Box cooked, diced chicken meat. I usually cook about 4 boneless, skinless breasts with salt, pepper and olive oil in a sauté pan.
4 stalks celery, rinsed and chopped
2 tsp. celery seed
6 TBS. dried dill weed
2 red onions, finely chopped
1 container fat free yogurt
1 yogurt container filled with light mayonnaise

Combine all ingredients in a mixing bowl. Mix until creamy and holds together.
Season with a dash of lemon pepperif you like.

Creamy White Balsamic Dressing

This recipe doesn't have specific measurements. A typical vinaigrette has a 1 to 3 ratio vinegar to oil. I make my vinaigrettes to taste. This is a great basic dressing and can be made creamy or not.

White Balsamic Vinegar
Salt
Pepper
Dijon mustard
Sweetener (sugar, honey, agave)
Cream, enough to make the dressing thicker and creamier

This is great on a super basic mixed spring greens and a little salt and pepper.

Spanish Tortilla Bites

2 TB olive oil
1 lg. potato, cut into 1/4 dice
1 sm. onion, finely chopped
6-8 eggs, beaten
1 tsp. Old Bay Seasoning
Garlic salt and pepper

Preheat oven to 375 degrees. In a skillet heat heat olive oil over medium heat. Add potato pieces and cook about 7 minutes. Add onions and continue cooking about until potatoes are tender and slightly browned. Season with garlic salt and pepper. While potatoes cook, beat the eggs and add garlic salt, pepper and Old Bay Seasoning. Spray a nonstick muffin pan with cooking spray. Divide potato mixture among the cups. Pour in beaten eggs evenly over the potatoes. Bake until set and puffed about 12 minutes until set.

Optional cooking method:
Once the potato and onion mixture is cooked, pour the eggs over the mixture. Place in oven to cook until set, 10-12 minutes.

These are great with cheese, meat or veggies added to the egg mixture.

Can also make in mini muffin tins for a smaller portion.

Makes 12 in regular muffin tins, 24 in mini muffin tins or 1 skillet size.

Submitted by: Kamdyn

Tuna Bean Pasta Salad

1 lb. pasta, I like med. shells
1 15 oz. can white or kidney beans, rinsed and drained
1 can tuna, rinsed, drained and flaked
4 green onions, chopped
2+ TB Italian Parsley, chopped

Dressing:
1/2 cup olive oil
3TB white wine vinegar
1/2-1 reg size lemon, squeezed
1 TB Dijon mustard
Salt and pepper

Cook pasta slightly less time than package directions to keep firm and al dente.  Rinse in cold water to chill. Mix all ingredients to get her and toss with dressing.

Submitted by: Kamdyn