Chicken Quesadillas

Ingredients:
salsa:
1 poblano pepper, stemmed, halved, seeded
5 tomatillos, husked and rinsed
1/2 jalapeno pepper, stemmed, halved, seeded
15 small sprigs cilantro
1/4 white onion
2 cloves garlic
sea salt, to taste

quesadilla:
4-6 Tortillas, eat clean
Shredded Monterey Jack cheese blend or non-dairy cheese shreds
2 boneless, skinless, organic free range chicken breasts (if you are not using organic, the breasts will be larger, and 2 breasts will likely be too much meat, so you may want to use less!)
3 green onions, chopped

Directions:
1. In med saucepan, bring 3 cups water to boil. Add tomatillos and poblano and cook for 5 min. Add jalapeno and cook until all are tender, about two minutes.
2. Using slotted spoon, transfer mix to blender. Ad 1/4 c cooking liquid, onion, cilantro and garlic. Puree until smooth. Season with salt and pepper to taste.
3. Arrange tortillas on a workspace. Sprinkle cheese, arrange turkey on top of cheese, and add a sprinkle of green onion. Fold in half.
4. In large skillet, cook on both sides over medium heat until golden brown and cheese melted.
5. Cut quesadillas in 4 wedges and serve with salsa. We ate this with Mexican barley!


Caveat: I recommend cooking the chicken with the following seasonings: chili powder, cumin, paprika, salt, pepper.

Chicken Mushroom Ragu

Adapted from The Best of Clean Eating 2

Ingredients:

1 container organic portabello mushrooms (original calls for dried porcini)
12 oz package of whole-wheat of any large, round ragu noodles (or make your own from lasagna sheets)
2 Tbsp olive oil
3 cloves garlic
4 cups shitake mushrooms
2 4-oz boneless, skinless chicken breasts, cooked, cooled, and shredded
Pinch red chili flakes
1 c low-sodium organic, free-range chicken broth
1 28-oz box diced tomatoes
sea salt to taste
1/2 c crushed toasted walnuts (unsalted)
2 cups baby arugula
fresh ground black pepper to taste

Directions:

1. In large skillet, heat oil on med-high. Add garlic and all mushrooms, cooking in batches if necessary so as not to over crowd, until all mushrooms golden brown.
2. Add chicken and chile flakes, and cook, stirring frequently, for 1 min.
3. Add broth and tomatoes to skillet, and stir until reduced by half, about 6 to 8 min.
4. Bring large pot of salted water to boil. Cook pasta according to package directions.
5. Add pasta, walnuts, arugula to skillet with ragu and gently toss. If dry, add reserved pasta cooking liquid, 1 Tbsp at a time. Season to taste. Serve immediately!

Curried Chicken

Ingredients:

1 c brown rice
1 Tbsp olive or coconut oil
1/2 cup chopped green onions
1/4 onion, chopped
2 cloves garlic, minced
1 lb boneless, skinless organic chicken breasts (cubed)
3 Tbsp curry paste
1 c low-sodium, organic, free range chicken broth
1/2 c frozen green peas (do not thaw)
1 Tbsp chopped fresh cilantro
Sea salt and fresh ground black pepper to taste

1. Cook rice according to package
2. Add green onions, onions, garlic to pan over med-high heat. Saute, stirring frequently, about 1 min.
3. Add chicken and cook for several minutes until browned on all sides
4. In separate bowl, whisk curry paste into broth. Add this to pot and bring to simmer, simmering for 5 min and/or chicken is cooked through.
5. Add peas and cook for 3-5 minutes. Remove from heat and season with salt and pepper. Add cilantro and stir in.
6. Serve chicken mixture over rice.

*caveat: not all curry pastes are gluten free! Please read labels carefully!

Smashed Redskin Potatoes

Ingredients:

1 1/2 lb mini redskin potatoes
1 tsp sea salt, plus additional to taste
1/2 c soy sour cream
3 Tbsp fresh lemon juice
2 Tbsp chopped fresh chives
Fresh ground black pepper

Directions:

1. In medium pot, add potatoes and cover with cold water.. Bring to boil on high.
2. Add salt and cook until tender, about 10 min.
3 Remove from heat, drain, return potatoes to pot.
4. Coarsely smash with potato masher or fork. Fold in remaining ingredients. Season to taste with salt and black pepper.

Beef Tenderloin with Miso Mushroom Gravy

This recipe was slightly adapted from The Best of Clean Eating 2

Ingredients:

1 1/2 lb beef tenderloin, trimmed of fat
4 tsp olive or coconut oil
1 red onion, thinly sliced
1 red and one yellow bell pepper
Sea salt
1 lb fresh spinach

Beef Marinade:
2 tsp olive oil
1 Tbsp low sodium soy sauce
1 Tbsp balsamic vinegar
2 cloves garlic, minced
2 tsp ground cumin
1 tsp smoked paprika

Miso-Mushroom Gravy:
2tsp olive oil
2 cloves garlic, minced
1 cup thinly sliced cremini mushrooms
3 Tbsp whole-wheat flour
3 cups organic, low-sodium beef broth
3 Tbsp white miso paste
sea salt and fresh ground black pepper

Directions
1. Pat beef dry. Prepare marinade by combining all ingredients in resealable plastic bag. Add beef and seal. Refrigerate for 1 to 24 hours.
2. Prepare miso-mushroom gravy. In medium pot, heat oil on med. Add garlic and mushrooms. Cook, stirring frequently, about 5 min.
3. In small bowl, add flour and 1/2 c broth. Whisk to combine. Add to pot and stir constantly, about 3 min.
4. Add remaining broth and whisk to combine. Increase heat to medium-high and bring to boil.
5. Reduce heat to med-low, whisk in miso paste and allow sauce to cook until thick, about 10 min. Taste and adjust seasonings. Remove from heat.
6. Preheat oven to 400 def. Heat large ovenproof skillet or cast iron pot in medium high. Add 2 tsp oil and beef to pan and sear fro about 2 min per side, until outside of beef is golden brown.
7. Transfer beef to parchment or foil-lined baking sheet. Roast in oven for 20 minutes. Remove from oven and cover loosely with foil. Allow beef to rest for about 10 min.
8. Meahwhile, heat remaining 2 tsp oil in new skilled on med-high. As onions and bell pepper. Saute to tender, about 10 min. Season with salt and pepper.
9. In saucepan, add 2 inches of water, fit with steamer, bring to boil. Add spinach to steamer, cover and steam about 1 min or until spinach wilted.
10. To serve, carve beef into medallions. Serve beef and spinach layered with sauteed peppers and onions. Drizzle with gravy.

*Caveat: PERFECT with Smashed Redskin Potatoes

Beef Stir Fry

Ingredients:

1 cup quinoa
1 Tbsp coconut or olive oil
1 yellow onion, chopped
3 cloves garlic, minced
1 each yellow, orange, red and green bell pepper
1 lb lean organic, grass fed beef, such as tenderloin, trimmed of fat and cut into strips
1 cup organic, low sodium, beef broth
2 Tbsp chopped fresh basil
sea salt and fresh ground pepper to taste

Directions:
1. Roast red pepper. Chopped rest of bell peppers. (you could also roast 1/2 or all of the yellow bell pepper, which is also quite tasty roasted!) Season beef to preference with salt and pepper.
2. Cook quinoa according to package directions.
3. Heat oil over medium-higgh, add onion, garlic, peppers, and saute. Once soft, add roasted peppers and beef. Cook over same heat, stirring frequently, about another 5 min.
4. Add broth and bring to simmer. Simmer until steak tender and cooked through.
5. Remove from heat and season to taste with salt and pepper. Serve over quinoa

Cajun Beef and Potatoe Fricassee

Ingredients:

1lb ground beef
coconut or olive oil
salt, pepper to taste, cajun seasoning optional
1 onion, chopped
3-4 Tbsp roux
4-6 russet potatoes or 6-8 red potatoes, peeled and chopped
Cooked rice

Directions:
1. Season, then brown ground beef in oil. Add onions and saute until soft.
2. Add roux and incorporate.
3. Add potatoes. Cover with potatoes with water. Simmer on medium until potatoes are soft, approximately 45 min.
4. Serve over rice. White rice is traditionally served. For the healthiest choice, use brown rice. For in between, use basmati.