Flax Muffins

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 cup almond meal
• 1 cup flax seed meal
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut oil (melted) or 1/2 cup any oil or 1/2 cup butter
• 4 eggs
• 1/3 cup water
• artificial sweetener
• 1/2 cup walnuts
• 1/4 teaspoon xanthan gum (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 butter a 12 hole muffin tin.
• 3 mix dry ingredients together well.
• 4 add wet ingredients and mix thoroughly.
• 5 fold in walnuts.
• 6 put in muffin tins (about 1/2 to 2/3 full) and bake for about 20 minutes.

Stuffed Beef Tenderloin

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 1/2 lbs beef tenderloin
• 1 tablespoon butter or 1 tablespoon margarine
• 1/2 cup chopped shallots or 1/2 cup chopped onion
• 1 cup chopped fresh mushrooms
• 2 teaspoons garlic powder
• 1/4 cup red wine
• 1 tablespoon chopped fresh parsley
• salt & freshly ground black pepper

Recipe

• 1 preheat oven to 400°f.
• 2 butterfly the beef tenderloin down the center by cutting the beef lengthwise down the center to within 1/2" of other side. (or have your butcher do it for you).
• 3 in a medium skillet melt butter or margarine and cook shallots or onion until tender.
• 4 add mushrooms and wine and cook over medium heat for about 5 minutes or until liquid is absorbed.
• 5 now, add garlic powder and parsley.
• 6 make sure it is well incorporated.
• 7 to stuff and roll the tenderloin open the beef and flatten with a meat mallet.
• 8 sprinkle with salt and pepper to taste.
• 9 spoon mushroom mixture down the center of the tenderloin.
• 10 bring the two sides of the tenderloin up around filling to meet.
• 11 use butcher string and tie around the roll at 1" intervals.
• 12 place roll in roasting pan.
• 13 bake for 45 minutes for medium rare.
• 14 let stand for 10 minutes before serving.

Poblano Chicken Bundles

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves (6 oz. each)
• 2 tablespoons fresh cilantro leaves
• 2 ounces reduced-fat monterey jack cheese (use 4 cheese sticks if available)
• 1 large poblano pepper, cut into 12 strips (2 1/2 inch strips)
• 1/3 cup yellow cornmeal
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1 egg , lightly beaten
• 1 tablespoon water
• 1 tablespoon canola oil
• 1/2 cup pico de gallo (or salsa) (optional)
• fresh cilantro (to garnish)

Recipe

• 1 place each chicken breast half between two pieces of plastic wrap. using the flat side of a meat mallet, pound chicken until 1/8 inch thick. remove plastic wrap.
• 2 divide the 2 tablespoons cilantro evenly among the chicken pieces. place a cheese stick and three poblano strips across the center of each chicken piece. fold in sides; roll up from bottoms and secure with wooden toothpicks.
• 3 in a shallow dish combine cornmeal, chili powder, and salt. in another shallow dish combine egg and the water. dip chicken bundles into egg mixture and then into cornmeal mixture, turning to coat.
• 4 in a large nonstick skillet heat oil over medium heat. add chicken bundles, seam side down. cook about 10 minutes or until browned on all sides, turning occasionaly. reduce heat to medium-low. cover and cook for 10-12 minutes more or until no longer pink turning once. if desired, serve with pico de gallo and sprinkle with additional cilantro.

Poblano Chili Turkey Casserole

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 10 poblano peppers
• 1 lb ground turkey
• 1 onion (diced)
• 1 red pepper (diced)
• 1 teaspoon olive oil
• 4 garlic cloves
• 4 ounces diced green chilies (canned)
• 14 1/2 ounces diced tomatoes with green chilies
• 2 teaspoons cumin
• 2 teaspoons mexican chili powder
• 1 teaspoon coriander
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup 2% cheddar cheese

Recipe

• 1 char poblanos over an open flame (grill or gas stove). of you cannot either of these methods, broiling these for a few minutes on each side in you oven will also work.
• 2 when skin becomes black and begins to peel away, put peppers in a paper bag to steam.
• 3 when cool, peel skin and remove seeds and membranes. reserve for later.
• 4 next, heat oil over med, add turkey and lightly brown.
• 5 add onion, red pepper, garlic, chilies saute until translucent.
• 6 next add tomatoes and all seasonings.
• 7 if you like, black beans would be nice at this time as well, but watching calories, i left out of the recipe contents --
• 8 spray a casserole dish is non-stick spray, and add a layer of the roasted, peeled poblano peppers.
• 9 next add 1/2 of the cooked turkey mixture.
• 10 sprinkle with 1/2 cup of reduced fat mexican shredded cheese.
• 11 top with remaining peppers, then remaining turkey, and the last 1/2 cup of cheese.
• 12 bake in an oven at 350 for 25 minutes, covered.
• 13 during the last 5 minutes, remove the cover and brown on top until bubbley and delicious.
• 14 let casserole cool for 5-10 minutes to set, and serve with brown rice or balck beans.

Garbanzo Cucumber Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 medium cucumber, sliced and quartered
• 1/2 cup black olives, sliced
• 1/3 cup red onion, chopped
• 1/4 cup fresh parsley, minced
• 3 tablespoons vegetable oil
• 3 tablespoons red wine vinegar or 3 tablespoons cider vinegar
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon lemon, rind of, grated
• 1/4 teaspoon salt (optional)
• 1/8 teaspoon pepper

Recipe

• 1 in a medium bowl, combine beans, cucumber, olives, onion and parsley.
• 2 in a jar with tight-fitting lid, combine remaining ingredients; shake well.
• 3 pour over vegetables and toss.
• 4 serve immediately or chill up to 24 hours.
• 5 for garnish grated some extra lemon peel on top of salad before serving.

Confetti Coleslaw

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 3 cups green cabbage, grated, packed
• 1 medium carrot, grated
• 2 tablespoons green onions, chopped
• 1 tomato, chopped
• 1/2 cup low-fat mayonnaise
• 2 tablespoons nonfat milk
• 1/2 teaspoon mustard
• 1 teaspoon sugar (or artificial sweetner)
• 1/4 teaspoon onion powder
• 1/8 teaspoon celery seed (optional)

Recipe

• 1 in a large bowl, combine cabbage, carrot, green onion, chill.
• 2 mix together salad dressing ingredients with a wire whisk.
• 3 just before serving the coleslaw, add in the tomato and toss in the dressing.

Lamb-stuffed Collard Greens

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 lb ground lamb (not sausage)
• collard greens (1 large bunch)
• 1/2 teaspoon sea salt
• 1 teaspoon tamari soy sauce
• 2 teaspoons chili powder
• 2 teaspoons onion powder
• 2 teaspoons smoked paprika (or regular paprika plus few drops liquid smoke)
• 1 1/2 teaspoons crushed red pepper flakes
• 1 teaspoon garlic powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon blackstrap molasses
• 1 1/2 cups chicken stock

Recipe

• 1 mix lamb, soy sauce and all spices together in large bowl. form into 4 oblong patties. set aside.
• 2 rinse collards well and remove thick bottom part of stems but leave the leaves as intact as possible.
• 3 starting at the side where the stem was removed, place 1 lamb patty on a raw collard leaf; roll up and wrap 3 more leaves around each patty.
• 4 tear up remaining collard leaves not used for wrapping meat into bite-size pieces. place on the bottom of a large heavy pot. add broth and top with the lamb bundles.
• 5 cover pot with lid. bring to a boil, then reduce heat and simmer on low for 40-60 minutes, or until lamb is cooked and collards are tender. serve with rice or cornbread.