Cheddar-Beer Chicken by Sandra Lee

Makes: 4 servings

Cook: 31/2 to 41/2 hours

•  1  large onion, peeled and diced large 
•  1  package (16-ounce) diced red potatoes, Reser’s® 
•  1  cup frozen diced green pepper, Pictsweet® 
•  4  boneless skinless chicken breasts, rinsed and patted dry 
•  11/2  teaspoons garlic salt, McCormick® 
•  11/2  teaspoons ground black pepper 
•  1  can (10-ounce) condensed cheddar cheese soup, Campbell’s® 
•  3/4  cup Bass Ale® 
•  3/4  cup bacon crumbles, Hormel® 
•   Fresh chives, finely chopped, for garnish

Directions:

1. In a 5-quart slow cooker, combine onion, potatoes, and green peppers.
2. Season both sides of chicken breasts with garlic salt and pepper. Place in slow cooker on top of vegetables.
3. In a small bowl, stir together cheddar soup, Bass Ale, and bacon crumbles. Pour over chicken.
4. Cover and cook on LOW setting for 31/2 to 41/2 hours.
   
   Serving ideas: Serve hot with chive garnish.

Simply Delicious Strawberry Cake by Paula Deen

Ingredients:

• 1 (18.25-ounce) box white cake mix
• 1 (3-ounce) box strawberry-flavored instant gelatin
• 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
• 4 large eggs
• 1/2 cup vegetable oil
• 1/4 cup water
• Strawberry cream cheese frosting, recipe follows
• Strawberry Cream Cheese Frosting
• 1/4 cup butter, softened
• 1 (8-ounce) package cream cheese, softened
• 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
• 1/2 teaspoon strawberry extract
• 7 cups confectioners' sugar
• Freshly sliced strawberries, for garnish, optional

Directions:

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

In a large bowl, combine cake mix and gelatin.
Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.
Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

For the frosting:

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract.
(The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.
Spread frosting in between layers and on top and sides of cake.
Garnish with sliced fresh strawberries, if desired.

*Taken from FoodNetwork

Paleo Shepperd’s Pie

Ingredients:

• 2 lb beef
• 1 lb Bacon
• 1 Onion
• 3-4 Carrots
• 3-4 Sweet Potatoes
• 1 TBSP ground sage
• 1 tsp thyme
• 1 tsp rosemary
• 1/4 cup butter

Cooking Steps:

1.
First, peel and cut the sweet potatoes into cubes and get them into water to boil (we want to create a creamy mash for the top).
2.
Create your bacon weave (see video for a demo), and put it into the oven at 350F for about 10 minutes or so while you prep the other ingredients.
3.
Place the ground beef in a large saucepan and begin to brown it. Dice your onion and carrot while the meat browns. Add them into the mixture and continue to cook. Add the sage, rosemary and thyme at this point as well.
4.
Check your bacon, pour off about half the drippings into the ground beef mixture and return the bacon to the for a few more minutes on broil to get it slightly crispy.
5.
Check your sweet potato! If it is super soft, drain it and throw in the butter, mash with a masher, or your food processor and set aside.
6.
Once the bacon is crispy and the ground beef mixture has cooked through and simmered a few minutes, remove them all from the heat and build your pie! Spread the ground beef over the bacon weave (sigh, bacon weave…hmmm), then spread the spuds over the top of that. Sick it in the oven at 350 for about 20-25 minutes.
7.
Remove from heat and let it set about 5 minutes. Slice and serve (remember to cut through the bacon on the bottom!).


*Taken from FastPaleo

Chicken Or Turkey Gyros

Serves 4.

Ingredients
1/4 cup coarsely grated seedless cucumber
3/4 cup Hellmann's® or Best Foods® Light Mayonnaise
2 cloves garlic, finely chopped
1 Tbsp. fresh lemon juice
1 tsp. fresh grated lemon peel
4 whole wheat pita breads, split
Fresh spinach leaves, rinsed and patted dry
8 cherry tomatoes, halved
1 lb. sliced rotisserie or grilled chicken or turkey

Instructions

1. Place grated cucumber on paper towel and gently squeeze dry. (Do not skip this step or you will have a watery dressing.) Combine drained cucumbers, Hellmann's® or Best Foods® Real Mayonnaise garlic, lemon juice and peel in small bowl. Season, if desired, with salt and black pepper. Cover and refrigerate at least 30 minutes.
2. Spread a few tablespoons dressing inside each pita; add spinach leaves, tomatoes and chicken, then drizzle with additional dressing. 

*Taken from: bestfoods

Caramel-Pecan Cheesecake Pie

• 6-8 Servings
• Prep: 15 min. Bake: 35 min. + chilling

15 35 5Ingredients

• 1 sheet refrigerated pie pastry
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1-1/4 cups chopped pecans
• 1 jar (12-1/4 ounces) fat-free caramel ice cream topping

Directions

• Line a 9-in. pie plate with pastry. Trim and flute edges. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
• In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
• Bake at 375° for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Yield: 6-8 servings.
  
  Editor’s Note: This recipe was tested with Smucker’s ice cream topping.

Nutrition Facts: 1 piece equals 502 calories, 33 g fat (11 g saturated fat), 142 mg cholesterol, 277 mg sodium, 45 g carbohydrate, 2 g fiber, 8 g protein. 

*Taken from: tasteofhome

Crock-Pot 7 Bone Roast

Ingredients

• 1 Grass Fed 7-Bone Roast
• 24 Ounces Tomato Sauce
• 1/2 Cup Red Wine
• 4 Cloves Garlic minced
• 1 Onion Chopped
• 3 Carrots peeled and chopped
• 3 Stalks celery sliced
• 1 Tbsp Oregano
• 1 Tsp Thyme
• 2 Tsp Salt, 2 Tsp Black Pepper

Line the bottom of your crock pot with your Mirepoix (Onions, carrots, celery)
Place your 7 Bone roast on top of your vegetables
In a mixing bowl, mix your tomato sauce, red wine, garlic, and spices in a bowl and mix well
Pour your sauce over your meat
Cover your crock pot and cook on low for 10 hours

*Taken from: fastpaleo

Clean Eating Olive Oil Mayo

Makes 3 1/2 oz.

INGREDIENTS:

• 1 egg yolk
• 1 1/2 tsp fresh lemon juice
• 1 tsp vinegar (Ones to try: White, white wine or apple cider vinegar.)
• 1/4 tsp Dijon mustard
• Sea salt, to taste
• 1/4 cup extra-virgin olive oil

INSTRUCTIONS:

In a food processor, blend first 5 ingredients. With food processor running, slowly pour in oil. For best results, chill before serving.

Nutrients per 1/2-tbsp serving: Calories: 90, Total Fat: 9 g, Sat Fat: 1.5 g, Carbs: 0 g, Fiber: 0 g, Sugars: 0 g, Protein: 1 g, Sodium: 40 mg, Cholesterol: 50 mg

*Taken from: cleaneatingmagazine

Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes

Yield 3 chicken breasts

Ingredients

• 3/4 pound bacon, cut into 1 inch pieces
• 1 cup crumbled feta cheese
• 3 tablespoons sour cream
• 1/8 tablespoon dried oregano
• 1/8 teaspoon ground black pepper
• 3 (4 ounce) skinless, boneless chicken breast halves
•  
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup dry bread crumbs
•  
• 4 potatoes, peeled and cubed
• 1 sweet onion (such as Vidalia®), chopped
• 2 tablespoons butter
• 3 tablespoons sour cream

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned but still soft. Reserve the bacon grease in the skillet, and cool the bacon slices on a paper towel-lined plate. Once cool, mix the bacon together with the feta cheese, 3 tablespoons of sour cream, oregano, and black pepper in a small bowl; set aside.
2. Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a 2-inch pocket in the chicken breast. Repeat with the remaining chicken breasts. Spoon the bacon mixture into the pockets. Pour the flour, egg, and bread crumbs into separate, shallow dishes. Gently press the chicken breasts into the flour to coat. Dip each into the beaten egg, then press into bread crumbs.
3. Reheat the bacon grease over medium heat. Brown the chicken breasts on both sides in the hot fat, about 2 minutes per side. Reserve the bacon grease in the pan. Place the breasts on a baking dish, and bake in the preheated oven until the chicken is no longer pink and the filling is hot, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. Meanwhile, place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
5. While the potatoes are boiling, cook the onion in the remaining bacon grease over medium heat until very tender and golden brown, about 10 minutes. Once the potatoes are done, mash together with the onion, butter, and remaining 3 tablespoons of sour cream. Serve the chicken breasts accompanied by the mashed potatoes.

Nutritional Information

Amount Per Serving  Calories: 1498 | Total Fat: 84.2g | Cholesterol: 360mg

*Taken from: Allrecipes

Pumpkin Sheet Cake

Ingredients

• 1-1/2 cups sugar
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup canola oil
• 4 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 
  CREAM CHEESE FROSTING:
• 2 packages (3 ounces each) cream cheese, softened
• 1/2 cup butter, softened
• 2 teaspoons vanilla extract
• 4-1/2 cups confectioners' sugar
• 24 candy pumpkins

Directions

• In a large bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, cinnamon, baking soda, salt and cloves; gradually add to pumpkin mixture and mix well.
• Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
• For frosting, in a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake; garnish with candy pumpkins. Cover and refrigerate until serving. Yield: 24 servings.

24 servings

Nutrition Facts: 1 serving (1 piece) equals 336 calories, 15 g fat (5 g saturated fat), 50 mg cholesterol, 173 mg sodium, 49 g carbohydrate, 1 g fiber, 3 g protein.


*Taken from: Tasteofhome

Olive Oil Dip for Italian Bread

Ingredients

• 1/4 cup olive oil
• 5 cloves garlic
• 2 tablespoons balsamic vinegar
• 2 tablespoons Parmesan cheese
• 1 tablespoon crushed dried oregano
• fresh ground black pepper, to taste

Directions

1. Pour the olive oil onto a salad plate. Use a garlic press to press the garlic cloves onto five different spots on the plate. Drizzle the balsamic vinegar over the oil and garlic. Sprinkle with Parmesan cheese and oregano. Season with black pepper.
2. Serve with warm Italian bread.
   

Nutritional Information
4 servings

Amount Per Serving  Calories: 145 | Total Fat: 14.4g | Cholesterol: 2mg


*Taken from: Allrecipes

Protein-Packed Pancake

Try this sweet potato pancake to keep your body healthy and burning fat all day long.
Ready in 12 minutes • Makes 1 serving

Pancakes:

• 1 medium sweet potato (4 oz)
• 1/4 cup organic pumpkin, canned
• 1/8 cup oats
• 1/2 scoop whey protein powder
• 1/2 cup egg whites
• 1/2 tsp baking powder
• Stevia, to taste
• Cinnamon, to taste
• 1 tsp vanilla extract
• Berries, to top (optional)

Frosting:

• 1/4 scoop vanilla whey protein powder
• 1 tsp cinnamon
• 1 packet Stevia
• Water

 Instructions:

1. Set a nonstick pan on medium-high heat.
2. Microwave the sweet potato for 5–8 minutes, or until soft.
3. After the potato is cooked, blend all of the ingredients together in either a blender or with a hand mixer.
4. Pour mixture into the pan. Cook about 2 minutes per side.
5. To make frosting, mix all ingredients in a small bowl with a fork. Slowly stir in water until you achieve a smooth consistency. Spread on top of pancake. Top with berries, if desired. Serve.

Nutrients per serving: 

Calories: 310, Total Fats: 2 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 25 mg, Sodium: 270 mg, Total Carbohydrates: 41 g, Dietary Fiber: 7 g, Sugars: 13 g, Protein: 29 g, Iron: 2 mg

Sweet potatoes are one of nature’s best sources of beta-carotene and are high in fiber. Several recent studies have also shown that regular consumption of sweet potatoes can help strengthen the body’s immune system, and by combining them with oats in this recipe, you’ll also receive extra immunity-boosting benefits. Pairing whey protein, oats and sweet potatoes makes this a winning combo to eat before an intense workout or as your first meal of the day. With its high protein, complex carbohydrate and fiber content, you will be well on your “whey” to reaching your fitness goals, and have plenty of energy throughout your day and/or your toughest workout.





*Taken from: Oxygen magazine

Rosemary Scallops with Roasted Butternet Squash and Grilled Asparagus

Cooking Steps

Ingredients
Scallop Skewers:
1 pound Scallops
6x 12-inch Rosemary sprigs
3 Tablespoons Olive Oil
1/4 teaspoon Pepper
1 Tablespoon Chopped Rosemary
Roasted Butternut Squash:
2 pounds Butternut Squash, chopped into bite-sized chunks
2 Tablespoons Chopped Rosemary
2 Tablespoons Olive Oil
Grilled Asparagus:
12 Asparagus Shoots
Garlic Powder
Olive Oil
Sea Salt

Strip the leaves off of 2/3′s the length of the rosemary sprigs, leaving leaves on the tip.
Chop the rosemary leaves for use in the scallops and the Butternut squash.
In an oven-proof pan, toss the butternut squash pieces with 2 Tablespoons olive oil and 2 Tablespoons chopped rosemary. Roast for 60 minutes at 450, tossing squash every 20 minutes.

While the squash is roasting, skewer the scallops onto the exposed part of the rosemary sprigs, approximately 3 per skewer. Mix the 3 Tablespoons olive oil, 1/4 teaspoon pepper, and 1 Tablespoon chopped rosemary in a small bowl. Paint both sides of each scallop with the mixture.

Return skewered scallops to the refrigerator to marinate.
When there is about 20 minutes left on the butternut squash, pre-heat the grill.
Toss the asparagus with a splash of olive oil, then add just a dash of salt and garlic powder. Grill for 6 minutes on each side.
Place the scallop skewers on the pre-heated grill and cook for 4-5 minutes on each side.
Serve the scallops skewers over a bed of roasted butternut squash, with a side of grilled asparagus.
Serves 2-3.

 *Taken from: fastpaleo

Baked Pumpkin Spice Oatmeal

Oats keep your muscle gains up and belly fat down. Here’s a fresh take on a clean classic that will energize your workouts.

 Nutritional Bonus

• Pumpkin is low in fat and calories and contains anti-aging alpha-hydroxy acids (AHAs).
  
• Cinnamon keeps your hunger at bay by stabilizing fluctuating blood sugar levels.
• Nonfat cottage cheese yields 14 grams of slow-digesting casein protein in just a half cup serving.
  
• Oats whittle your middle with soluble fiber and keep your heart healthy with beta-glucan.

Baked Pumpkin Spice Oatmeal
Makes 1 serving · Ready in 35 minutes

½ cup old-fashioned oats
1 cup water
¼ cup pumpkin puree
2 tbsp nonfat cottage cheese
¼ tsp baking powder
Dash sea salt
¼ tsp cinnamon
½ tsp vanilla
1/8 tsp allspice
1 piece crystallized ginger, crushed (optional; available in the spice section at supermarkets)

1. Preheat oven to 350°F.
2. Combine all ingredients in an oven-proof bowl. Stir to mix thoroughly.
3. Place in oven and let bake for 30 minutes. Remove and serve.

Nutrients per serving:

Calories: 213, Total Fats: 3 g, Saturated Fat: 0.5 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 103 mg, Total Carbohydrates: 38 g, Dietary Fiber: 6 g, Sugars: 9 g Protein: 9 g, Iron: 2 mg

*Taken from: Oxygen Magazine

Maple Balsamic Salmon

Ingredients:

• salmon fillet (8-14oz)
• 2 tablespoons maple syrup
• 1/4 cup balsamic vinegar
• 1 teaspoon grainy dijon mustard
• 1 teaspoon minced garlic
• 1/4 cup olive oil
• salt and pepper, to taste

Cooking Steps:
Preheat broiler and place the rack in the bottom 1/3 of the oven.
In a bowl, whisk together maple syrup, balsamic vinegar, dijon mustard, minced garlic, olive oil, salt, and pepper.
Place the salmon on a broiling pan and brush with balsamic mixture. Broil the salmon, brushing with balsamic mixture every 2-3 minutes, for 12-15 minutes total; until the salmon flakes easily with a fork.


*Recipe taken from: fastpaleo

Pumpkin Pucks

Ingredients:

• 1 C pumpkin puree
• 1 C almond butter
• 1/4 C honey
• 2 Tbsp maple syrup
• 2 eggs
• 1/3 C almond flour
• 1 Tbsp cinnamon
• 1 tsp nutmeg
• 1/2 ts salt

Cooking Steps

♥ With electric mixer or stand mixer, whip pumpkin and almond butter together until thoroughly combined
♥ Add honey and syrup and beat in eggs one at a time
♥ Add dry ingredients to wet and mix until just combined
♥ Fill muffin cups 3/4 full in greased muffin tin (they will not rise but more would be too dense IMO)
♥ Top with decorations, if you choose to do so – they’re really just perfect without anything though
Bake at 350 degrees for 20 minutes, will be firm to the touch but a testing knife or stick will not come out clean
Makes 1 dozen pucks. Store at room temperature only for a day or two, otherwise keep in the fridge or freezer (if they last that long!).

• Optional: 1/3 cup mini chocolate chips or chopped nuts for decorating

*Recipe taken from: fastpaleo