Catfish Filets with Corn Relish

Ingredients:

Relish
Cooking spray
1/2 red onion, diced
1/2 med green bell pepper, diced
1/4 tsp dried thyme
1 12 c frozen organic corn
2 Tbsp finely chopped fresh parsley
1 tsp coconut oil
1/4 tsp ground cayenne
sea salt to taste

Catfish
4 catfish filets, rinsed and patted dry
1/2 cup almond milk
1 tsp paprika
1 tsp smoked paprika
1/4 tsp garlic powder
1/2 tsp ground cayenne pepper
1/4 tsp black pepper
1 Tbsp coconut oil
sea salt to taste
1 lime

Directions:
1. Prepare relish: heat large nonstick skillet on med high. Coat lightly with cooking spray. Add onion, bell pepper and thyme and cook until vegetables are tender-crisp. Add corn and water and cook according to package for length of time and amount of water.
2. Prepare catfish: In one bowl, add milk. In a separate bowl, mix cornmeal, paprikas, garlic powder, cayenne and black pepper. Dip each filet in milk, then coat with cornmeal mixture.
3. Heat 1 Tbsp oil in nonstick skillet on medium. Add fish and cook for 3-4 min, then flip and cook for another 3-4 min or until opaque in center. Sprinkle each filet with salt.
4. Combine corn mixture with remaining relish ingredients. Serve alongside or over top of fish and accompany with lime wedges

Thai Green Curry Chicken

Ingredients
1 cup jasmine rice
2 Tbsp coconut oil
3 Tbsp green curry paste (less if you are not up for strong flavor)
1 cup low-fat thai coconut milk (canned)
1/2 c low sodium, organic, free range chicken broth
1 lb boneless skinless chicken breasts, cut into strips
1 1/2 c snap peas, halved on diagonal
2 Kaffir lime leaves (optional) can also replace with lime juice
2 Tbsp fresh basil leaves
2 tsp fish sauce
1 tsp raw sugar
2 green onions, thinly sliced

Directions:
1. Prepare rice according to package.
2. When rice is about 20 min from being done, heat oil in skillet over medium high. Add curry paste and cook, stirring, until fragrant, about 1 min
3. Stir in coconut milk and broth and bring to boil. Reduce heat to low and simmer for 2 min.
4. Add snap peas, carrots, and lime leaves.
5. Cover and simmer until chicken is cooked through and vegetables are tender. Stir in basil and cook and additional min.
6. Stir in sugar and fish sauce just before serving

Dusted Pork Chops

Ingredients:
1 acorn squash
2 Tbsp maple syrup
1/2 cup almond milk
1/2 cup finely ground organic cornmeal (avoid those GMOs :)
1 lb organic pork tenderloin/ medallions, trimmed of fat
1 Tbsp coconut or EVOO
2 Tbsp balsamic vinegar
1/4 lb unsweetened raisins (about 1/4 cup)

Directions:
1. Preheat oven to 375. Cover baking sheet with foil and set aside
2. Cut squash in half, scrape out and discard seeds and stringy fibers. Place squash halves cut side up on prepared sheet.
3. Pour 2 tsp maple syrup onto each half. Bake for 40 min, until edges are brown and center begins to wrinkle.
4. Add milk to bowl. Place cornmeal in separate boil. Dip each pork medallion into the milk, then the cornmeal, evenly coating on all sides. Place aside on plate.
5. Heat oil in large nonstick pan over med. Add medallions and cook for 4 mins or until pink juices are released. Flip each piece and cook another 4 min or until juices run clear and both sides are golden brown. Remove pork from pan.
6. Add vinegar, raisins and 2 2 Tbsp water to pan and place back on heat. Simmer about 10 min on low, stirring occasionally to de-glaze pan. Raisins will soak up cooking liquid and double in size.
7. When squash halves are done, carefully remove them from oven. Let cook for 10 min. Pour any pooled maple syrup from centers and reserve in a bowl. Cut each half in half again.
8. To serve, drizzle reserved syrup over squash and serve alongside pork and approximately 1/3 c balsamic drenched raisins.

Golden Potatoe Chowder

Ingredients:

1 tsp coconut oil
1 yellow onion, chopped
2 large carrots, peeled and sliced
16 oz white mushrooms, cut into quarters
3 cups reduced-sodium, organic free range chicken broth (or vegetable broth for vegans)
1 lb butternut squash, skin and seeds removed, flesh cut into 1/2 cubes (or spaghetti squash might be lighter and tasty!! making it like it has noodles inside!)
1 lb redskin potatotes, cut into 1" cubes
2 tsp dried sage
68 oz nitrate-free, reduced sodium ham, cut into 1/2" cubes
1/4 cup almond milk
2 oz dairy free, cream cheese substitute ( I use Tofutti Better than Cream Cheese)

Directions:
1. Heat oil in large stockpot on med for 1 min. Add onion, carrots and mushrooms. Cook for 5 min, stirring occasionally.
2. Stir in broth, squash, potatoes and sage. Bring soup to boil on high, then reduce heat to low. COver and simmer 10 min.
3. Add ham and heat through.
4. Meanwhile, in small pot, add milk and cream cheese sub, and heat on low. Cook, whisking constantly, for 1 min or until mixture is smooth. Ladle 1 cup soup into milk mixture and whisk. Pour milk mixture back into stockpot and stir to combine. Serve immediately

*caveat: The ham can easily be eliminated for a vegetarian version. Make sure your broth is gluten free- we use Pacific organic and it is.

Spaghetti with Broccoli and Lemon

Ingredients

12 oz spaghetti
3 Tbsp EVOO
4 cloves garlic, thinly sliced
1 lb frozen broccoli florets, thawed
1/2 tsp crushed red pepper flakes
salt to taste
1-2 lemons, zested and juiced
1 cup grated Parmesan (optional)

Directions:

1. Cook pasta according to package. Reserve 1 cup of cooking water. Drain pasta and return it to pot.
2. Meanwhile, add oil in skillet over med-high heat. Add garlic and cook, stirring until golden, 1-2 min. Add broccoli, red pepper, water to cover broccoli, salt. Cook until broccoli tender or according to package.
3. Add broccoli mixture (with any remaining water drained), lemon juice, Parmesan, and reserved pasta water to the pasta. Cook over med heat, stirring, until combined and heated through. Sprinkle with lemon zest and serve immediately!

Stuffed Chicken with Spicy Roasted Red Pepper Sauce

Ingredients:

3 red bell peppers
1 Tbsp olive oil
1 Tbsp balsamic vinegar
1 1/2 cup low sodium, organic chicken broth
3 cloves garlic, chopped
1/4 jalepeno, seeded and minced
1 tsp dried Italian seasoning
sea salt and fresh black pepper to taste
4 boneless, skinless organicchicken breast
1 small container goat cheese (optional)
8-10 asparagus spears, trimmed (and halved if large)

Directions:

1. Preheat oven to 400 deg. Roast red bell peppers on baking sheet for 20 min. Turn and roast another 30 min.
2. Remove peppers from oven and place under inverted glass bowl to steam for 10 min. With pairing knife, scrape off brown skin, halve, remove stems and seed. Slice 1 bell pepper into strips, set aside the remaining.
3. Place uncut bell peppers, oil, vinegar, garlic, and jalapeno into blender. Puree until smooth.
4. Pour blended sauce into sauce pan over med low heat. Add Italian seasonings, salt and pepper to taste. Cook for 10 min.
5. Meanwhile, cut chicken breasts nearly in half, so it folds open like a book. Inside each spread approx 1 Tbsp goat cheese on each half of breast. Add 3 to 4 asparagus spears and divide the cut bell peppers between the 4 breasts. Close by folding top half over the bottom, over the sandwich filling.
6. Transfer chicken to casserole dish. Pour 1/2 of the roasted pepper sauce over breasts and bake for 40 min, or until chicken cooked through but cheese is still soft and sauce moist.
7. Pour additional sauce over breasts before serving, if desired.

*Caveat: for those with milk allergies, we made this with and without the goat cheese. It was still absolutely delicious without!!! Make sure your broth is gluten free if this is important for you! We use Pacific organic and it is.

White Chicken Chili

Ingredients:

3 cooked chicken breasts, diced
4 cups cooked white beans
1 box diced tomatoes (we used boxed to avoid the BPA)
4 cups low sodium, organic chicken broth
1 med onion, chopped
1/2 med bell pepper, chopped
1 red bell pepper, chopped
3 cloves garlic, chopped
1 Tbsp chili powder
3 tsp ground cumin
2 tsp dried oregano
salt and cayenne pepper to taste

optional: serve with shredded Monterrey Jack cheese and tortilla chips

Directions:

1. In large soup pot, saute onions, peppers, garlic until soft. Add chicken, beans, tomatoes, and broth.
2. Stir in chili powder, cumin, oregano, salt and cayenne as desired.
3. Simmer about 20-30 min.

*caveat: Make sure your seasonings and broth is gluten free if you are on a gluten free diet. These can contain hidden sources of small amounts of gluten.