Five Delightfully Delicious Dinners Your Heart Will Love

Mackerel Cakes w/ Steamed Broccoli and Creamy BBQ Dipping Sauce

Ingredients:

1 lb fresh (cut into bite size pieces) or frozen broccoli

2 15 oz cans mackerel

4 eggs

½ c grated parmesan

1 c breadcrumbs (gluten free or keto)

4 tbsp mayo

4 tbsp yellow mustard

4 tbsp chives or scallion, chopped

Oil (olive, avocado, palm) for frying

Ingredients for dipping sauce:

¼ c mayo

¼ cup BBQ sauce

2 tbsp lemon juice

Instructions:

·        Drain mackerel; dump in mixing bowl; mash w/ fork

·        Add eggs, breadcrumbs, parmesan, mayo, mustard, scallions/chives

·        Shape into patties using ¼ c as a measure

·        Fry in small amount of oil on medium heat until golden brown (about 3 minutes per side)

·        Steam broccoli about 8 minutes

·        Mix dipping sauce ingredients

·        Serve

Paleo Salmon Cakes with Roasted Brussel Sprouts

Ingredients:

2 cans wild caught salmon, drained

Oil (olive, avocado, palm) for cooking

½ tsp sea salt

¼ tsp black pepper

1 onion, finely diced

1 tsp garlic, minced

1 can pumpkin

1/2 c pecans, crushed

1 tbsp mustard

¼ c parsley, finely chopped

1 lb brussel sprouts, trimmed and quartered

Instructions:

·        Preheat oven to 400 degrees

·        Place brussel sprouts in a 10x14 pyrex baking dish; drizzle w/ oil then lightly salt & pepper; roast 20-30 minutes

·        Dump salmon in medium mixing bowl; mix in salt, pepper, onion, parsley, mustard, garlic, pumpkin, pecans

·        Shape into patties using ¼ c as a measure

·        Fry in small amount of oil on medium heat until golden brown (about 3 minutes per side)

·        Serve

*mackerel and salmon cakes freeze well and reheat well in the toaster oven

Turkey Stir Fry over Cauliflower Rice

Ingredients:

2 bags frozen cauliflower rice

1 lb turkey breast, sliced into bite size pieces

1-2 tbsp Sesame oil

1-2 tbsp Coconut aminos

1 c broccoli, chopped

1 bag mung bean sprouts

1 c carrots, sliced

1 c snap peas

1 package mushrooms, sliced

1 can water chestnuts, sliced

1 onion, diced

1 tsp garlic, minced

1 tsp ginger, minced

Instructions:

·        Sauté turkey with garlic & onion for 10 minutes

·        Add broccoli, carrots & ginger; sauté 10 more minutes

·        Add snap peas, mushrooms & coconut aminos; sauté 5 minutes

·        Add water chestnuts & mung bean sprouts; cover pan with lid; turn off heat

·        In a separate pan sauté cauliflower rice in oil over medium heat until hot

·        Serve stir fry over cauliflower rice; add coconut aminos to desired flavor

Fajita Sheet Pan Meal

Ingredients:

1 lb shrimp or turkey/chicken breast, sliced into strips

2 red, yellow, or orange bell peppers, sliced into strips

2 onions, sliced into strips

1 packet fajita seasoning

1-2 avocado

1 bunch cilantro, stemmed and chopped

Salsa and/or hot sauce

Oil, avocado or olive

Instructions:

·        Preheat oven to 400 degrees

·        Mix meat & vegetables in a bowl with oil & fajita seasoning

·        Spread on baking sheet or glass baking dish

·        Roast in oven for 20 minutes

·        Serve with avocado, cilantro & salsa or hot sauce

Beef/Bison Chili with Collards and Okra

Ingredients:

1 lb ground meat

Olive oil

1 onion, chopped

1 red, yellow, or orange bell pepper, chopped

1 poblano, chopped

1 tsp garlic, minced

2 jalapenos, seeded & finely chopped

2 tbsp tomato paste

¼ c chili powder

2 tsp cumin

2 tsp coriander

2 tsp oregano

1 tsp paprika

1/8 – ¼ tsp cayenne

1 can black beans (do not drain)

1 can hominy (do not drain)

3 cans 14.5 oz crushed tomatoes

1 c water

½ tsp kosher salt

3 bay leaves

1 bag frozen sliced okra

1 bunch collards, stemmed & chopped

1 bunch radishes, sliced

1 bunch cilantro, stemmed

8 scallions, thinly sliced

1-2 avocado, diced

Optional: shredded cheese or sour cream

Instructions:

·        Heat oil in a large pot over medium/high heat

·        Brown meat along with onion, bell pepper, poblano, garlic, and jalapenos

·        Tomato paste & spices

·        Add beans & hominy along with their juices (you want the starchy liquid in your chili)

·        Add crushed tomatoes, water, salt & bay leaves; bring to a simmer & cook, stirring occasionally, until the tomatoes are soft & the chili has thickened approximately 45 minutes

·        Add okra & collard greens until collard greens are slightly wilted yet vibrantly green about 5 minutes

·        Serve topped with radishes, cilantro, scallions, avocado, cheese, and/or sour cream