Meatloaf

Ingredients:
1/2 lb ground beef
1/2 lb breakfast sausage
1-3 garlic cloves
Onion
Salt and pepper
BBQ sauce

Directions:
Combine all ingredients except for the BBQ sauce.
Squish into casserole dish
Bake at 350 for 45-60 min
The last 10 min top with BBQ sauce.

 

Beef enchiladas

 

Ingredients

Sauce

• 2 tbsp chili powder
• 1 tsp ground cumin
• 15 oz. unsweetened tomato sauce
• ½ tsp garlic powder
• ¼ tsp salt

Enchiladas

• 1 tbsp olive oil
• 1 lb ground beef or ground turkey
• 3 oz. cauliflower, riced
• 1 oz. (2¾ tbsp) red onions, finely chopped
• 1 tbsp chili powder
• 1 tsp ground cumin
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp salt
• ½ cup water
• 8 oz. deli turkey
• 1 cup (4 oz.) Mexican cheese, shredded

Toppings

• pickled jalapeños
• ¼ cup sour cream

Instructions

1. Preheat oven to 350°F (175°C). For 4 servings, grease a 9 x 12" (23 x 30 cm) baking dish. For more servings, use a larger dish or multiple dishes.
2. Combine the sauce ingredients in a small bowl and set aside.
3. In a large pan over medium heat, add olive oil, ground beef, onion, riced cauliflower, chili powder, cumin, onion powder, garlic powder, salt, and water. Cook for about 7 to 10 minutes until beef is cooked through.
4. Add half the sauce to the browned beef mixture. Put two overlapping slices of turkey together to form a long roll. Place 4-5 tbsp of beef mixture on the turkey, lengthwise and slightly off-center. Lift the side of the turkey that is nearest to the beef, and roll it to the opposite side. Repeat, to make two rolls per serving.
5. Place beef-stuffed rolls into the baking dish and sprinkle with half the cheese. Pour the rest of the enchilada sauce on top and sprinkle with the remaining cheese.
6. Bake for 8-10 minutes or until cheese has melted on top..
7. Top with sour cream and jalapenos before serving.

 

Grilled Bruschetta Chicken

 

  

Ingredients:

    •     4 small boneless skinless chicken breasts (1 lb.)
    •    1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
    •    1 tomato, finely chopped
    •    1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
    •    1/4 cup chopped fresh basil 


Directions:
    •    Heat grill to medium heat.
    •    Place chicken in large resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.
    •    Cover half the grill grate with sheet of heavy-duty foil. Place chicken on uncovered side of grill grate; grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.
    •    Turn chicken over; place on foil. Top with tomato mixture. Grill 8 min. or until chicken is done (165ºF). 
 
This can also be cooked in a covered pan over the stove. 

Source: Kraft

Steak Marinade

Ingredients:

• 1 cup Italian Dressing
• ½ cup A1 (Original)
• ½ cup Worcestershire Sauce
• salt
• pepper
• seasoning salt

Directions:
Use a meat mallet to tenderize the meat also fork the meat then salt, pepper, and season salt both sides.
Combine liquids and pour into a zip lock bag with the steak or place in a pyrex casserole dish to marinate in the fridge for about 24hrs.

Source: liluna 

Grilled California Avocado Chicken

Ingredients

• ¾ cup balsamic vinegar (or balsamic reserve skip the oil)
• ¼ cup honey
• 3 cloves garlic, minced
• 2 Tablespoons olive oil
• 2 teaspoons Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper
• 4 boneless skinless chicken breasts
• 4 slices mozzarella cheese
• 2 avocados, diced
• 3 roma tomatoes, diced (any tomato will work)
• ¼ cup fresh chopped basil
• salt and pepper
• balsamic vinegar for drizzling (optional)

Instructions:

1. In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes.
2. Meanwhile, in a small bowl add the avocado, tomato, basil and salt and pepper to taste. Set aside.
3. Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. Top with mozzarella cheese and avocado, tomato basil mixture. Drizzle with balsamic vinegar and serve immediately.

Source: The Recipe Critic

Cedar Plank-Grilled Salmon

Ingredients:
2 TBS Brown Sugar
1 TBS Chili Powder
1 tsp Ground Cumin
1/8 tsp kosher salt
1/8 tsp ground pepper
6 (6 ounce) Salmon Fillet (Sockeye, Coho, or King Salmon wild caught)
2 cedar planks soaked in water 2 hours (or just use a grill mat)

Directions:

1. Combine brown sugar, chili powder, cumin, salt, and pepper in a bowl. Sprinkle over fillets. Arrange fillets 1 inch apart on the soaked cedar planks.
2. Preheat an outdoor grill for medium heat (370-400 degrees) and lightly oil the grate. Place planks over the cooler section of the center of the grill, turning the thickest sections of the salmon closest to the fire.
3. Cover and cook until an instant-read thermometer inserted into the thickest parts of the salmon reaches 135 degrees F (57 degrees C), 30 to 35 minutes. Remove from grill and let salmon rest on planks, 5 to 10 minutes.
   

Cheesy Chicken Spinach Bake

 

Ingredients

• 2 to 3 large boneless skinless chicken breasts, cut in half lengthwise to form thinner cutlets or with a meat mallet mash the chicken thin
• 2 Tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 6 ounces cream cheese, softened
• 2 cups baby spinach leaves
• 1 cup shredded Mozzarella cheese (slices work great)

Instructions

1. Preheat oven to 400 degrees F. Spray a 9x13 inch baking dish with cooking spray.
2. Lay chicken breast cutlets in baking dish. Drizzle 1 Tablespoon olive oil all over chicken. Sprinkle evenly with minced garlic and Italian seasoning. Spread softened cream cheese all over the tops of chicken.
3. Meanwhile, heat a small non-stick skillet with the remaining 1 Tablespoon olive oil over medium heat. Add baby spinach. Cook and stir until spinach wilts. Place wilted spinach evenly over chicken. Sprinkle Mozzarella cheese all over the top.
4. Bake 25 to 30 minutes or until chicken is cooked thoroughly (inside temp of chicken should be 165 degrees F.) Serve warm and enjoy!

Notes

If cheese is browning too much and chicken is still not done, you can carefully lay a piece of tin foil over the top.

Creamy Swiss Chicken Bake

 

Ingredients

• 4 Boneless Skinless Chicken breasts
• 4 slices Swiss cheese (Mozzarella works too)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3/4 cup grated Parmesan cheese divided
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• Cooked Rice to serve over (Optional)

Instructions

1. Preheat oven to 375.
2. Pat chicken dry and place in a greased 9x13 pan.
3. Add sliced cheese on top of chicken breasts.
4. In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, salt, pepper and garlic powder. Spread this over chicken and sprinkle with remaining Parmesan cheese.
5. Bake for 1 hour. Serve over rice
   
   The kids didn't like this one but my husband and I really enjoyed it.
   
   Source: Liluna

Eggplant Lasagna

 

Ingredients

• 2 pounds eggplant, 1 large or 2 medium
• olive oil spray
• 1 teaspoon kosher salt
• 12 ounces part-skim ricotta
• 1/4 cup + 2 tbsp Pecorino Romano or Mozerella or Parmesan
  
• 1/4 cup fresh parsley, chopped (Can substitute spinach)
  
• 1 large egg
• 2-1/2 cups part-skim mozzarella
• 4 cups jarred marinara

Instructions

• Preheat oven to 450°F. Spray 2 sheet pans with oil.
• Slice the eggplant into 1/4 inch thick slices. Transfer to the prepared pans, it's okay if they overlap slightly. Season with salt. Bake for 20 minutes, turning halfway through until eggplant is golden.
• Meanwhile, in a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.
• Put 1/2 cup sauce on the bottom of a 9x12 baking dish, add 1/3 of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, 3/4 cup of the mozzarella cheese and 3/4 cup of the sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce two more times, reserving the third layer of mozzarella for topping. Finish with 1 1/2 cups of sauce, remaining mozzarella, and the remaining 2 tablespoons of grated cheese. (can layer twice instead of 3 times).
  
• Heat the oven to 400F.
• Cover with foil and bake until cheese is melted and everything is bubbling, about 40 minutes.
• Remove foil and bake an additional 10 minutes.
• Take it out of the oven and let it sit about 10 minutes before cutting.

Garlic Butter Chicken Zoodles

 

Ingredients:

1lb ground chicken

5 cloves garlic minced (or 2 1/2 tsp minced garlic)

1 large egg, beaten

1/2 cup fresh grated parmesan

1/4 tsp crushed red pepper flakes

kosher salt

black pepper

2 TBS olive oil

4 TBS butter

juice of 1/2 lemon or (1 1/2 TBS lemon juice)

1 lb zoodles

 

Directions:

1. In a bowl combine ground chicken, 2 garlic cloves, egg, Parmesan, red pepper flakes, and season with salt and pepper to liking.

2. In a large skillet over medium heat, heat oil and cook the ground chicken until done. Then remove to a plate.

3. Melt butter in skillet then add remaining 3 garlic cloves and cook until fragrant, 1 minute. Add zoodles to skillet and toss in garlic butter then squeeze in lemon juice.

4. Garnish with more Parmesan to serve.

Parmesan-Crusted Chicken with broccoli and salad

Ingredients

• 2 tablespoons olive oil
• 6-8 7-ounce boneless, skinless chicken tenderloins
• 12 ounces fresh or frozen broccoli florets
• 1 teaspoon Kosher Salt
• 1/4 tsp garlic powder
• ½  cup freshly grated Parmesan cheese
• 2 tsp garlic cloves, minced (optional)
• 1/4 cup chopped fresh parsley (optional)

 Caesar salad:

• chopped romaine lettuce
• Parmesan cheese
• Caesar dressing
• Croutons (optional)
• sliced carrots (optional)
  

Instructions

• Preheat the oven to 425°F. Grease a rimmed baking sheet with 1 tablespoon of the olive oil.
• Arrange the chicken breasts in the center of the prepared baking sheet. Arrange the broccoli around the chicken.
• Drizzle the broccoli with the remaining 1 tablespoon olive oil and sprinkle everything with salt and garlic powder.
• Bake until the chicken breasts are cooked through and a thermometer inserted in the thickest part registers 165°F. While baking make the salad.
  
• Top each chicken breast with grated parmesan and optional garlic and parsley. Broil until the cheese is melted and the broccoli is deeply browned, 2-3 minutes.
• Remove the pan from the oven, tent with foil, and let rest for 5 minutes. Cube the chicken and toss with the salad.

Keto zucchini roll-ups with chicken and herb butter

 

Ingredients

Zucchini roll-ups

• 1½ lbs zucchini
• ½ tsp salt
• 3 oz. butter
• 6 oz. mushrooms, finely chopped
• 6 oz. (¾ cup) cream cheese
• 1½ cups (6 oz.) shredded cheese, shredded
• 1 (5 oz.) green bell pepper, finely chopped
• 2 oz. air-dried chorizo, finely chopped
• 1 egg
• 1 tsp onion powder
• 2 tbsp fresh parsley, chopped
• ½ tsp salt
• ¼ tsp pepper

Chicken

• 4 (2 lbs) chicken breasts, bone-in with skin
• salt and pepper
• 1 oz. butter, for frying

Herb butter

• 4 oz. butter, at room temperature
• 1 garlic clove, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp lemon juice
• ½ tsp salt

Instructions

1. Preheat the oven to 350°F (175°C).
2. Slice the zucchini lengthwise into half-inch slices and place them on a baking sheet lined with parchment paper. Season with salt and let sit for ten minutes. Dry off the liquid with a paper towel.
3. Bake in the oven for 20 minutes ur until the zucchini is soft. Remove from the oven and let cool on a rack. Dry off some more liquid if needed.
4. Heat up a large frying pan with butter fry the mushrooms until browned. Let cool.
5. Add all other ingredients, except for a third of the shredded cheese, to a bowl. Add mushrooms and mix well.
6. Place a generous amount of cheese batter on top of each zucchini slice. Roll up and place the roll-ups seam down in a baking dish. Sprinkle the rest of the cheese on top.
7. Increase the temperature to 400°F (200°C). Bake for 20 minutes or until the cheese has got some color

Chicken (or get rotisserie chicken from store)

1. In the meantime, season your chicken and fry in butter over medium heat until golden on the outside and completely cooked through.

Herb butter

1. Mix all the ingredients thoroughly in a small bowl. Serve together with the chicken roll-ups.