Egg Noodles & Spinach

Bring a large pot of water to a boil, salt it, add the noodles and cook until tender.

In a large skillet, add about 1 tablespoon EVOO and the butter to melt over medium heat. 

Add the garlic and shallot (or onion) and cook for 3 minutes. 

Add the spinach to wilt (or heat through the thawed spinach).

Toss with noodles.

Beef Stroganoff

 

Ingredients

• 1/4 teaspoon garlic powder
• 2 pounds chuck roast, cubed
• 1/3 cup plus 3 tablespoons flour
• 2 tablespoons canola oil
• 1 large yellow onion, sliced
• 1/4 cup cognac or dry sherry
• 3 cups low-sodium beef broth
• 1/2 tablespoons butter
• 1 8-ounce package cremini mushrooms, sliced
• 1/2 cup sour cream
• 1 pound cooked, buttered and seasoned egg noodles
• 3 tablespoons chopped fresh chives

Yield

Serves: 8

Preparation

In a large bowl, mix the garlic powder with 1 1/2 teaspoons salt and 1/4 teaspoon cracked black pepper. Pat the beef dry with paper towels and add to the bowl; toss to coat. Add 1/3 cup of the flour and toss again.

In a Dutch oven, heat the oil over medium-high. Working in batches, add the beef and cook until browned on all sides, about 5 minutes per batch. Transfer to a plate.  Reduce the heat to medium and add onion.  Cook, stirring often, until fragrant and starting to soften, about 2 minutes.  Add the cognac and cook, scraping up any brown bits with a spoon, about 1 minute. Return the meat to the pot and add the beef broth. Bring to a simmer, reduce heat to low, cover and simmer, stirring occasionally, until the beef is almost tender, about 1 1/2 hours.

Transfer one cup of broth to a small bowl; add the remaining 3 tbsp. flour and whisk until smooth. Add the flour mixture to the pot. Season to taste.

In a large skillet, melt the butter over medium. Add the mushrooms and cook, stirring often, until golden brown, 5-7 minutes. Add the mushrooms to the meat mixture. Simmer until the meat is tender, about 30 minutes longer.

Stir in the sour cream and season. Place the buttered, seasoned egg noodles in a large bowl; spoon the beef over. Garnish with chives.

Pepperoni Chicken

 

Ingredients

• About 3 tablespoons olive oil, divided
• 4 to 6 boneless, skinless chicken breasts, pounded to 1/2-inch thick
• Salt and pepper
• 1 small onion, finely chopped
• 4 cloves garlic, sliced or chopped
• 2 red chili pepper, such as finger or Fresno, seeded and halved lengthwise then thinly sliced OR substitute 1/2 cup finely chopped sweet red bell pepper for less heat
• 1 sprig fresh oregano, chopped or 1 teaspoon dried oregano, lightly crushed in your palm
• 2 tablespoons tomato paste
• 3 to 4 ounces (about 3 to 4 inches) good quality pepperoni, casing removed and coarsely grated or very thinly sliced into matchsticks
• 1/2 cup dry red or white wine
• 1 28-ounce can San Marzano tomatoes, crushed by hand
• 1 ball fresh mozzarella cheese, grated or very thinly sliced, for topping
• A few leaves of basil, torn

Yield

Serves: 4-6

Preparation

Heat a large, ovenproof skillet over medium-high heat with 2 tablespoons of olive oil, 2 turns of the pan. Season chicken with salt and pepper on both sides then add to hot pan. Brown on both sides then remove to a plate and cover to keep warm.

Add another turn of olive oil to the pan along with the onion, garlic, chilies, oregano, salt and pepper; stir 2-3 minutes. Add tomato paste and stir a minute; add pepperoni and stir again. Add wine and scrape up drippings; add tomatoes and a few leaves basil. Simmer 20 minutes. 

 
Preheat broiler and place a rack in the center of the oven. 
 
Arrange chicken in the sauce so it’s submerged. Top with mozzarella and transfer skillet to the oven. Let brown and bubble, remove and top with a few additional leaves of basil. Serve from hot skillet. 

Supreme Pizza Chili

 Author: Rachel Maser - CleanFoodCrush

Ingredients

• 1.5 lbs. lean ground turkey, chicken, or grass-fed beef
• 4 cloves fresh garlic, minced
• 2 cups chicken, or beef broth
• 1 (15 oz) jar fire roasted tomatoes, with juice
• 1 (15 oz) jar marinara sauce
• 2 cups sliced mushrooms
• 2 bell peppers, chopped
• 1 yellow onion, chopped
• 1 Tbsp. dried oregano
• sea salt and freshly ground black pepper, to taste
• 2 Tbsp. avocado oil, or olive oil, divided

Toppings:
• 1 cup shredded mozzarella cheese
• about 12 thin slices of nitrate free pepperoni
• 2 Tbsps ground Parmesan cheese

Instructions

1. In a large Dutch oven, heat 1 Tablespoon of oil over medium-high heat.
2. Once your oil is hot add in ground meat and cook breaking up with a wooden spoon until nicely browned, about 6-8 minutes.
3. Add in garlic and sauté until fragrant, about 1 minute.
4. Set cooked meat aside on a plate.
5. In that same heated pot, add in remaining oil and all vegetables, then sauté the veggies until they carmelize a bit, about 5 minutes.
6. Add browned meat back into your pot along with the roasted tomatoes, marinara sauce, broth and dried oregano. Sea salt and pepper to taste, about a 1/4 teaspoon each.
7. Stir to combine well.
8. Bring your chili to a boil, and once it starts to bubble reduce the heat and let simmer on low until thick and bubbly, about 30-45 minutes.
9. Once the chili is ready, add your pizza toppings.
10. Start with an even layer of shredded mozzarella, then arrange the pepperoni slices and sprinkle with parmesan cheese as shown.
11. Cover with a lid and continue to cook on low until cheese is nice and melty, about 3-4 minutes.
12. Serve while hot and enjoy!

Chili Sweet Potato Fries for Clean Eating

 

Ingredients

• 4 large sweet potatoes, or yams
• fresh ground black pepper, to taste
• 2 Tbsps olive or avocado oil
• 1 tsp garlic powder
• 1 lb. lean grass fed ground beef, or turkey
• 1 white/yellow onion, diced
• 2-3 garlic cloves, minced
• 1/4 cup chipotle peppers in adobo sauce
• 1 cup frozen organic corn, thawed or fresh 1 head of corn shred from its cob
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp paprika
• 1 (15 oz. jar) diced tomatoes, with juice
• 15 oz. black beans, drained and rinsed if using canned
• sea salt to taste

Extra toppings: sliced avocado, halved cherry tomatoes, organic sour cream or plain Greek yogurt, shredded cheese, fresh chopped parsley or cilantro, lime wedges, etc.

Instructions

1. Preheat the oven to 425 degrees f. and line a large baking sheet (or two) with parchment paper or silicone baking mats.
2. Cut the sweet potatoes into 1/2 inch fries, evenly as shown and place them into a large bowl.
3. Sprinkle fries with pepper and garlic powder, then drizzle with oil. Toss well to get all of your fries nicely coated.
4. Arrange in a single layer, with some space in between (so they can crisp up), on the baking sheets and bake for 20 to 25 minutes, flipping once during roasting time.
5. Meanwhile, heat a large (lidded) skillet over medium heat then add in your beef, onions and garlic. Cook, stirring frequently for about 6-7 minutes, or until meat starts to brown while breaking up the meat.
6. Add in seasonings, chipotle peppers, corn, black beans and diced tomatoes then gently stir to combine.
7. Reduce heat to low, cover with a lid and simmer for 20 minutes to allow flavors to develop and chili to thicken. Taste test, and add a sprinkle of sea salt if desired.
8. Sprinkle fries with sea salt when they come out of the oven.
9. Serve the sweet potato fries topped with your beef chili and any extra toppings of your choice...serving suggestion shown in the pictures!
10. I divided up the fries between 4 separate plates then let the kids top their own.

GREEK AVOCADO CHICKEN SALAD

INGREDIENTS

• ▢ 2-4 cups shredded chicken
• ▢ 1 avocado, sliced
• ▢ 1/2 red onion, sliced
• ▢ 1/2 cup halved kalamata olives
• ▢ 1 12-ounce jar julienned sun dried tomatoes packed in oil, drained and gently rinsed
• ▢ 1/3 cup crumbled feta cheese
• ▢ 1/4 cup pine nuts (toasted, optional)

Dressing

• ▢ 1/3 cup olive oil extra virgin recommended
• ▢ 1/2 cup plain Greek yogurt I use 0% fat
• ▢ 1/4 cup reduced fat mayo may sub extra Greek yogurt
• ▢ 1/2 teaspoon salt or to taste
• ▢ 1/4 teaspoon black pepper or to taste
• ▢ 1/2 teaspoon garlic powder
• ▢ 1 teaspoon dried dill or 1/4 cup chopped fresh dill
• ▢ 1/2 teaspoon sugar
• ▢ 1 tablespoon vinegar white wine vinegar recomended
• ▢ juice of 1/2 lemon
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Banana Split Oatmeal Bowls

 Author: Rachel Maser - CleanFoodCrush

Servings:  4

Ingredients

Oatmeal:
• 2 cups old fashioned rolled oats
• 2 Tbsp chia seeds
• 2 1/4 cups unsweetened milk of choice
• 1/4 cup pure maple syrup, or raw honey
• 2 tsps vanilla extract
• 1/4 cup unsweetened Greek yogurt

To Assemble:
• 4 small bananas
• 1/3 cup Greek yogurt
• 1 cup chopped strawberries
• 1 cup fresh berries of choice
• 2 Tbsps chopped walnuts
• 2 Tbsps dark chocolate, melted

Instructions

1. To make your overnight oatmeal:
2. Place all the oatmeal ingredients to a mixing bowl. Whisk well to combine, then cover and allow it to refrigerate for at least 4 hours (or overnight).
3. To assemble your banana split bowls:
4. Peel and slice the bananas in half, lengthwise.
5. Add the banana halves to your bowls as shown. 
6. Add oatmeal in the middle followed by a dollop of yogurt.
7. Sprinkle with strawberries and fresh berries.
8. Drizzle with melted chocolate and sprinkle with chopped walnuts. 
9. Repeat with remaining bowls.
10. Enjoy!

Rachel’s Zucchini Crisps

 Author: Rachel Maser - CleanFoodCrush

Ingredients

• 2 medium, crisp zucchinis, sliced into 1/4 inch thick rounds
• 1/3 cup crushed corn flakes (I used “Nature’s Path” brand)
• 2 Tbsps sesame seeds
• 2 Tbsps poppy seeds
• 1/2 tsp dried garlic powder
• 1/2 tsp dried onion powder
• 1 tsp sea salt
• 1 tsp dried Italian seasonings
• 1 large egg, beaten
• 2 Tbsps avocado oil

Instructions

1. Crush the corn flakes into crumbs with your food processor or by hand.
2. In a medium shallow bowl, combine the crushed corn flakes, sesame seeds, poppy seeds, garlic and onion powder, Italian seasoning and sea salt, very well.
3. In a second small, shallow bowl, beat the egg with a tiny pinch of sea salt and pepper.
4. Heat less than 1 tablespoon of avocado oil (for each small batch)in a large frying pan, or cast iron skillet, over medium high heat.
5. Dip each zucchini slice in the beaten egg mixture then dredge into the corn flake mixture, lightly pressing crust ingredients onto the zucchini.
6. Add to the heated skillet and cook for 1-2 minutes, then flip your zucchini slice, and cook another minute.
7. Cook the crisps in small batches making sure not to over crowd the pan, and add fresh oil to the pan after each batch.
8. Serve with your favorite dip and enjoy!