Thursday, December 31, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Taco Soup

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

½ Lb 80/20 Ground Beef

½ (15 oz) Can Kidney Beans, undrained

½ (15 oz) Can Black Beans, undrained

½ (15 oz) Can Pinto Beans, undrained

½ (15 oz) Can Whole Kernel Corn, undrained

½ (6 oz) Can Tomato Paste

½ (15 oz) Can Rotel Tomatoes (mild, original, or hot), undrained

½ Envelope Gluten Free Hidden Valley Ranch Dressing Mix

½ Envelope Taco Seasoning or 1 Tbsp Homemade Taco Seasoning (recipe below)

1-2 Cups Water

1 Lb 80/20 Ground Beef

1 (15 oz) Can Kidney Beans, undrained

1 (15 oz) Can Black Beans, undrained

1 (15 oz) Can Pinto Beans, undrained

1 (15 oz) Can Whole Kernel Corn, undrained

1 (6 oz) Can Tomato Paste

1 (15 oz) Can Rotel Tomatoes (mild, original, or hot), undrained

1 Envelope Gluten Free Hidden Valley Ranch Dressing Mix

1 Envelope Taco Seasoning or 2 Tbsp Homemade Taco Seasoning (recipe below)

2-3 Cups Water

1 ½ Lb 80/20 Ground Beef

1 ½ (15 oz) Cans Kidney Beans, undrained

1 ½ (15 oz) Cans Black Beans, undrained

1 ½ (15 oz) Cans Pinto Beans, undrained

1 ½ (15 oz) Cans Whole Kernel Corn, undrained

1 ½ (6 oz) Cans Tomato Paste

1 ½ (15 oz) Cans Rotel Tomatoes (mild, original, or hot), undrained

1 ½ Envelopes Gluten Free Hidden Valley Ranch Dressing Mix

1 ½ Envelopes Taco Seasoning or 3 Tbsp Homemade Taco Seasoning (recipe below)

3-4 Cups Water

Directions

1. In a skillet, brown meat on medium-medium high heat, for approx. 10 minutes or until no longer pink and cooked through. Drain off excess fat.

2. Pour all ingredients into a medium sized pot and bring to a boil.

3. Reduce heat and simmer for at least 30 minutes, covered, stirring occasionally.



Homemade Taco Seasoning

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  • 6
  • Nutrition

1 Tbsp Chili Powder

1/2 Tbsp Cumin

1/2 tsp Paprika

1/2 tsp Salt

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

1/4 tsp Oregano

1/4 tsp Black Pepper

 

1 Tbsp Chili Powder

1 Tbsp Cumin

1 tsp Paprika

1 tsp Salt

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Oregano

1/2 tsp Black Pepper

1 ½ Tbsp Chili Powder

1 ½ Tbsp Cumin

1 ½ tsp Paprika

1 ½ tsp Salt

3/4 tsp Garlic Powder

3/4 tsp Onion Powder

3/4 tsp Oregano

3/4 tsp Black Pepper

Directions

1. Put all ingredients into a small container with a lid and shake until mixed.  


Dinner: Happy New Year Appetizer Platter

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

Paleo Chicken Nuggets

1/2 Lb Chicken Breast Tenderloins, cut into bite sized chunks

1 Cup Almond Flour or All Purpose Flour **If all purpose flour is used, it isn’t paleo**

1 Egg

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to taste

 

Paleo Chicken Nuggets

1 Lb Chicken Breast Tenderloins, cut into bite sized chunks

2 Cups Almond Flour or All Purpose Flour **If all purpose flour is used, it isn’t paleo**

2 Eggs

3 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to taste

Paleo Chicken Nuggets

1 1/2 Lb Chicken Breast Tenderloins, cut into bite sized chunks

3 Cups Almond Flour or All Purpose Flour **If all purpose flour is used, it isn’t paleo**

3 Eggs

4 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to taste

Directions

1. Preheat oven to 425 degrees.

2. Beat egg in a medium bowl.

3. Put almond flour in another medium bowl and stir salt and pepper into it.

4. Coat each chicken tender in almond flour, then egg, and almond flour again.

5. Place on baking sheet coated with olive oil.

6. Bake in preheated oven for approximately 15 minutes or until golden brown and cooked through, flipping halfway through.

 

Veggie and Mozzarella Skewers

  • 2
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  • 6
  • Nutrition

12 Grape Tomatoes

6 Fresh Mozzarella Bites

6 Green Olives

6 Skewers or Toothpicks

 

24 Grape Tomatoes

12 Fresh Mozzarella Bites

12 Green Olives

12 Skewers or Toothpicks

 

36 Grape Tomatoes

18 Fresh Mozzarella Bites

18 Green Olives

18 Skewers or Toothpicks



Directions

1. Divide items evenly between skewers and slide onto skewers.

Spinach Artichoke Dip

  • 2
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  • Nutrition

2/3 Tbsp Extra Virgin Olive Oil

5 1/2 oz Fresh Spinach

1/8 White Onion, diced

2/3 Cloves Garlic, minced

1/3 Cup Whole Milk Plain Greek Yogurt

1/4 Cup Olive Oil Mayonnaise

1 1/8 oz Jar Marinated Artichoke Hearts, drained and chopped

1/4 Cup Parmesan Cheese, shredded

 

1 1/3 Tbsp Extra Virgin Olive Oil

11 oz Fresh Spinach

1/3 White Onion, diced

1 1/3 Cloves Garlic, minced

2/3 Cup Whole Milk Plain Greek Yogurt

1/2 Cup Olive Oil Mayonnaise

2 1/3 oz Jar Marinated Artichoke Hearts, drained and chopped

1/2 Cup Parmesan Cheese, shredded

2 Tbsp Extra Virgin Olive Oil

16 oz Fresh Spinach

½ White Onion, diced

2 Cloves Garlic, minced

1 Cup Whole Milk Plain Greek Yogurt

¾ Cup Olive Oil Mayonnaise

3 ½ oz Jar Marinated Artichoke Hearts, drained and chopped

¾ Cup Parmesan Cheese, shredded

Directions

1. In a skillet, heat olive oil on medium to medium high heat.

2. Add spinach and sauté for approx. 7-10 minutes, or until spinach is wilted.

3. Remove spinach from skillet and set aside in a separate bowl.

4. Add onion and garlic to pan on medium heat for approx. 3-4 minutes. Transfer to bowl with spinach.

5. Add mayonnaise, Greek yogurt, parmesan, and artichokes to spinach mixture and mix well.

6. Serve chilled with tortilla chips or fresh vegetables.

 

** Shown with multi-grain gluten-free organic tortilla chips.**