Cassy's Chicken Nuggets

Cassy found a great recipe online and we altered it a bit and then mass produced it...
hahaha here is what we did:

Makes enough for a Full Dinner PLUS a Full Gallon Size Ziplock Bag to freeze for later! 

Ingredients

• 4lbs ground turkey
• 4 egg yolks
• 2 TBSP onion powder
• 1 tsp garlic powder
• 1 cup almond flour plus 2 more cups (separate)
• 2 cups shredded/unsweetened coconut
• salt & Pepper
• spray oil

 

Method

• In a small bowl combine 1 cup almond flour, coconut, 1TBSP salt and some pepper.
• In a large bowl combine the ground turkey 2 cups almond flour, onion, garlic, eggs, 3tsp. salt and some pepper. Mix well with your hands until well blended.
• Form “nuggets” by rolling a ball and flattening slightly.
• Coat with almond, salt and pepper mixture.
• Lay out on parchment to freeze or to Bake.
• When ready to bake, give them a quick spray of the oil and bake @425 for 15 minutes. Then broil till golden brown. (Baking frozen nuggets takes a little longer)

BEST Dippin Sauce

• 1/3 cup yellow mustard (Trader Joes organic mustard is ”spiced” mustard! Soooo yummy)
• 1 TBSP Mayo
• 1 TBSP Yellow Curry Powder
• 1-2 tsp Honey

Optional

• ¼ handful of cilantro, chopped

Original source
http://www.health-bent.com/poultry/paleo-chicken-nuggets

Green Chili Enchilada Sauce

GF- Green Chili Enchilada Sauce

Ingredients

1- 29oz. can of Whole Green Chili’s with juice.

1- 7oz. can of Mild Diced Green Chili’s (more if you want to add more green chili flavor)

1 clove Garlic

1 cup. Chicken Broth

1/2 box of GF condensed cream of Chicken soup

1/2 tsp Herbamare

1/4 tsp onion powder

1/4 tsp Ground cumin

1/4 cup Sour cream

Directions

In a Food Processor,

Start with the 29oz can of Green chili’s and the garlic. Process till smooth.

Pour into a medium saucepan with the diced Green chili’s, Chicken broth, cream of Chicken soup, and Spices. Simmer for at least 30 minutes. (The simmer time improves the flavor.)

Remove from heat; and whisk in the sour cream.

Now your sauce can be used however you please.

NOTE: this recipe makes enough sauce for 2- 9x13 pans of Chicken Enchiladas.

Teriyaki Chicken & Quinoa Stir-Fry

Ingredients

2 Skinless Boneless Chicken Breasts (thawed)

1 (16oz) Bottle of Organicville Sesame Teriyaki sauce (use in portions)

2 cups Cooked Quinoa (more or less, It’s up to you, I like to use leftovers)

2 TBSP Butter

½ large bag of Frozen stir Fry Veggies

#1. Prep Chicken 2 hours before. Dice the chicken Breasts into small pieces and marinate in approx 1/3 of the bottle of Teriyaki sauce. (Sorry, I eyeball everything) You want your chicken pieces completely covered in the sauce to absorb its yumminess.

#2. In a Large Frying Pan/Wok cook the chicken on Md-High. You want the sauce to caramelize and brown onto the chicken.

#3. When Chicken is done set aside and add 1 TBSP of the butter to the hot pan and add frozen veggies. Drizzle on some teriyaki sauce. Cook till done.

#4. Spread the veggies to the side of the pan reduce heat to md and add 1 TBSP of the butter and add the Cooked Quinoa and drizzle with some more teriyaki sauce (if Quinoa was cold, cook till warm). Toss the Chicken back into the pan, mix minimally (quinoa gets sticky if played with too much) and ENJOY!

SUPER Pesto

Ingredients

1 ½ C. (12oz) Fresh Basil leaves

½ C. Fresh Grated Parmesan Cheese

8oz (½ 16ox bag) Frozen Broccoli Florets

1 ½ C. (12oz) Fresh Baby spinach- Packed

2 cloves garlic Smashed

2 cups thin sliced Zucchini

2TBSP. Lemon juice

¼ C. Pine Nuts

¼ tsp. Pepper

¼ tsp salt

¼ C. Olive oil

2 md. Ripe tomatoes chopped

10oz. Box of Brown Rice Pasta (Lundberg organic Rotini)

1.      In a Large Pot of boiling water, Cook the Broccoli till tender. Turn off heat and add Spinach and garlic. Drain when spinach is tender. Let stand to cool completely.

2.    Meanwhile Chop tomatoes and Use food processor slicing attachment to thin slice zucchini. Quickly stir fry the zucchini till tender.

3.    Cook pasta as labeled.

4.    Place cooled Broccoli Mixture, Basil, Lemon Juice, pine Nuts, salt and pepper into food processor; Pulse until smooth wiping sides as needed with rubber spatula. When smooth; while processor is running slowly drizzle in the olive oil. Add Parmesan and pulse until well combined.

Drain pasta, and place in bowl. Add Pesto, Zucchini and tomatoes and Toss well. Serve immediately and ENJOY!

Frittata De Pasta

Ingredients:
2 Tbsp. butter
1/4 c. sliced onions
1 zucchini, thinly sliced
2 roma tomatoes, thinly sliced
8 large eggs
1 1/2 c. half and half
1/4 c. chopped fresh basil
1/4 c. grated romano cheese (dried, 1/8c.)
(mazzarella tastes good too)
2 c. cooked pasta (linguinie,, spaghetti, or cappellini)
1 tsp. kosher salt
1/4 tsp. black pepper
2 Tbsp. olive oil

Instructions:

Oven temperature 400 degrees. In nonstick ovenproof 10 inch saucepan (I use my skillet), heat butter and saute onions, zucchini, and tomatoes for 2 minutes. In a bowl, beat eggs, half and half, basil and cheese. Add onions, zucchini, pasta, salt, and pepper. Mix well. Heat olive oil in the 10 inch suacepan; add the egg misture and cook on meduim heat for 3 minutes. Bake for 15 -20 minutes or until the eggs are set and puffed. Remove from oven; allow the frittata to set for a minute. Unfold onto serving platter. Makes 6-8 servings.

Black Beans and Rice

Ingredients:
1 Tbsp. olive oil
2 sweet red peppers
(or 1 red and 1 green)
1 large onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
1/4 tsp. Dried thyme
2 c. cooked black beans
(I usually do 1 can, 15 oz)
2 Tbsp. apple cider vinegar
2 c. hot cooked rice
1 c. nonfat yogurt (optional)

Instructions:
Heat oil and saute onions, pepers, celery, garlic, and thyme until fragrant and tender (about 10 minutes). Add beans and vinegar. Cook until beans are hot, about 3 minutes. Serve over rice and top with yogurt. Although very filling, can be served as a side dish with meat. We like baked Tilapia.

Tilapia
Put fillet in a 9x9 baking dish. Add some lemon, butter, parsley, basil, italian seasonings, thyme, and whatever seasonings you desire for taste. Bake at 400 degrees for 30 minutes or until fish is white.

Family Favorite Fried Rice

Sorry there are no pictures!

Ingredients:
12 chicken tenders, cut into small pieces
3 scrambled eggs
2 carrots, finely grated
1/2 c. onion, finely chopped
3/4 c. frozen peas
1/2 c. butter
1 clove garlic, minced
2 c. rice or quinoa
soy sauce
olive oil

Instructions:
Marinate chicken in soy sauce, (I usually forget this part and it still tastes good) . In a large frying pan cook chicken in small amount of olive oil, add carrots and onion and saute' until clear. add frozen peas and cook about 5 minutes. Ina separate pan cook rice then add to the mixture. Melt 1/2 c. butter, add minced garlic clove to butter, stir and add to mixture. Mix all together well, add soy sauce to taste.

Gang-Garee-Gai (Yellow Curry with Chicken)

mmmm...... the Smell of Thai Food Cooking in the Kitchen!! So Fabulous!! I LOVE Curry and one of my Fave curry dishes is Gang-Garee-Gai (Yellow Curry with Chicken). The first time I had it I was Pregnant with Roxie and After going to my Midwife appt. I decided to try out a new place for Lunch. Thai Basil in Downtown sac. I ordered and Fell in LOVE and went back and ordered the same thing after every midwife appt. for the rest of my pregnancy!! Now it's been 19 or so months since i have been to Thai Basil to have my beloved Gang-Garee-Gai so i decided to try to make it at home!! after all it is just Chicken, potatoes, onions and carrots simmered in mild yellow curry and coconut milk. Served over Rice!! YUM!Plus an Added Bonus!! I didn't alter this recipe!!! the Real Recipe uses Coconut Milk!! YEAH!! So that is what I have simmering in the pot as type!!
INGREDIENTS
approx 4-6 cups water in a medium stock pot. (I actually prefer 2 cartons of Chicken Broth)
2-3 skin on, bone in chicken legs w/thighs.
1/4 of a large red onion.
4 chopped red potatoes.
a couple handfuls of chopped baby carrots.
approx 3-5 TBSP. Yellow Curry Powder (amount totally depends on the quality of your curry)
1 can of coconut milk. (maybe a little less)
salt to taste

*optional* a quick Drizzle of Honey really brings out the curry flavor
bring all Ingredients except coconut milk to a boil and simmer till chicken and veggies are cooked through. Add the coconut milk shortly before serving!
 
*optional* Serve over Brown Rice and Enjoy!! Deliciousness!!

Indian Spiced Curry

I recently found this Curry Recipe!! It LOOKS Fabulous!! I can't wait to try it!! I'll be using Chicken not Tofu. And I'll try to remember to post pix for you after I try it out!!

Ingredients
Serves 4
1 tsp curry power
1 tsp garam masala
4 tbsp vegetable oil, divided
1 block extra firm tofu or 1 lb chicken breasts, cut into 1/2-in cubes
1 medium onion, cut into large chunks
3 cloves garlic
2 tbsp chopped fresh ginger
1 medium onion, finely diced
1 tbsp ground coriander
1 tbsp ground cumin
1/2 tsp turmeric
1/4 tsp cayenne pepper
1 cup coconut milk
1 cup water
1 (14-oz) can diced tomatoes, including juice
2 tsp salt
Juice of 1 lemon
1/4 cup chopped cilantro
4 cups cooked basmati rice, for serving

Directions
In a medium bowl combine curry powder, garam masala and 2 tablespoons vegetable oil. Add tofu or chicken and toss to coat all pieces. Set aside and allow flavors to develop for 15-20 minutes.

Place a large nonstick pan over medium heat and gently brown curry-oiled tofu or chicken on all sides. Cook in two batches, if necessary. Remove tofu or chicken from pan and set aside.

Place onion chunks, garlic and ginger in the bowl of a mini processor or blender and blend until smooth. Add up to 1/3 cup water if needed to make a smooth paste.

Heat remaining 2 tbsp of vegetable oil in a large nonstick pan over medium heat, add diced onions and cook until golden brown. Remove pan from heat and carefully add the onion/ginger paste to the pan. Be careful, it may splatter. Return pan to heat and cook for 3-4 minutes, and then add coriander, cumin, turmeric and cayenne until well combined. Stir in Silk, browned tofu or chicken, 1 cup water, tomatoes and salt. Cover and cook for 10 minutes. Remove cover and cook 7-8 more minutes. Add lemon juice and cilantro and adjust salt and pepper. Serve with basmati rice.

~Crock-Pot Lemon Chicken~

I got this Recipe From Brandy! It is Absolutely Delicious! I altered it slightly. My alterations are in Red to right.

INGREDIENTS

6 Skinless Boneless Chicken Breasts.
1TBLSP. Italian Seasoning.
1/2 tsp. Seasoned Salt ~ 1/2 tsp. Sea Salt
1/4 tsp. Pepper
2 TBSP. Butter~ 2 TBSP. Earth Balance Buttery Spread
1/4 C. Water
3 TBSP. Lemon Juice(bottled is fine)
2 Garlic Cloves Minced 1tsp. Garlic Granules
1 tsp. chicken bullion Granules 1TBSP. Organic All Purpose Vegetable Seasoning!
2 tsp. minced parsley

Put the chicken in the crock-pot. Then putt the remaining ingredients (except the parsley) in a pan on the stove and bring to a simmer. Let Simmer for 5-10 minutes, then pour it into the crock pot over the chicken. Cover and Cook on low for 3-4 hours. Baste the Chicken, Add the parsley, and cover and cook for another 15-30 minutes longer. or until meat juices run clear and is fully cooked. Shred the chicken and Serve over rice.

Minestrone Soup

Ingredients:


















1 Onion, thinly sliced
2+ Carrots, chopped
1-2 Zucchini, thinly sliced
4 oz whole green beans, halved
2 celery stalks, thinly sliced
3 Tbsp olive oil

49 1/2 oz can Chicken Broth
1/4 - 1/2 c. Water
1 Chopped tomatoes (14 oz can)
1 Tbsp Fresh Basil (1/2 Tbsp dried)
1 tsp Fresh Thyme (1/2 tsp dried)

1 Kidney Beans (14 oz can)
1 Cannellini Beans (14 oz can)
1/3 Dry pasta noodles

Fresh Parmesan cheese
Salt and pepper to taste

Directions:



















1. Put all the fresh vegetables into a large saucepan with the olive oil. Heat until sizzling then cover, lovwe the heat and sweat the veggies for 15 minutes, shaking the pan occasionally.

2. Add the chicken and water, tomatoes, herbs, and sasoning. Bring to boil, replace the lid and simmer gently for about 30 minutes.

3. Add the beans (with their juices) and the dried pasta, and simmer for another 10 minutes (make sure the pasta is done)

4. Check the seasoning and serve hot and sprinkle with parmesan cheese if desired.

5. Serve with freshly sliced sour dough bread and olive/balsamic vinegar dip to complete meal (or rolls or toast)



















This recipe serves 4-6 servings depending on the serving size.
This soup freezes really well. To freeze, place cooked soup servings into small containers and cover with lids. Place covered containers on a cookie sheet or place them so they sit level in the freezer until frozen. Typically 24 hours. Once frozen you can pop them out of the containers, wrap indicidually with plastci wrap, and put into gallon size freezer Zip Lock bags to store in the freezer. Soup will freeze well for 6 months or so. To reheat just take one of the plastic wrapped soups, lace in a bowl and heat in the microwave or put in a small sauce pan and reheat on stove top.

~Caudle's Mac & Cheese~

10- 12 oz. Package Brown Rice Pasta - Elbow or Penne work best :)

For the sauce:

3 tablespoons light olive oil
3 tablespoons rice flour
2 1/2 cups plain rice or nut milk
1/2 cup nutritional yeast
1/2 teaspoon mustard
1-2 teaspoons golden balsamic or rice vinegar, to taste
1/2 teaspoon sea salt, to taste (I like more)
1 tsp. Garlic Powder
1 tsp. Onion Powder

Optional: 1/2 teaspoon turmeric for yellow, or paprika for orange color

In a medium saucepan, heat the olive oil over medium heat, and whisk in the rice flour. Cook and stir the flour for about 10 seconds, then slowly add in the rice milk, whisking to blend the flour paste (called a roux) and rice milk.

Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low.

Whisk in the rest of the ingredients. Pour over cooked pasta and serve :)

~Caudle's Pumpkin Soup~

Okay so here is a weird (but very yummy) pumpkin soup that I invented last week.

2 Medium Onions Chopped
1 Package of Sliced Mushrooms (the kind in the container not the bag - I will find out the ounces next time I go to the store)

Saute the chopped onions and mushrooms. Blend or food process them until smooth.

32 Ounce Vegetable Broth (I used Imagine Organic)
1 - 29 Ounce can of Pure Pumpkin
Sea Salt (lots - I didn't measure but at least 1 Tablespoon)
1 tsp. Tumeric
1 tsp. Curry Powder
1/2 Cup Nutritional Yeast (Not Brewer's or Baker's Yeast)

Simmer all the above ingredients for about 15 minutes or make in the morning and let heat up in a crock pot for a quick dinner.

It is a pretty quick and suprisingly hearty soup.

~Chicken Noodle Soup~

~INGREDIENTS~
4 skinless boneless chicken thighs
4 large carrots chopped
1/2 Onion- Diced
3 Garlic Cloves
1 pkg. W.W. Pasta
salt
pepper
italian seasoning
~Boil~
In a large stock pot, boil approximately 1/2 pan of water, frozen chicken, Carrots, onion, garlic, and seasonings till chicken is cooked through. Take out the chicken and add the pasta. Boil till pasta is done. then chop the chicken, put it back into the pot, let cool and serve.

~Chili Mac~

*Dairy Free*

This is Quite Possibly the easiest Recipe ever!!

~Ingredients~
1/2 Bag of Whole Wheat Spiral Noodles
1 can "Nally" or "Denisons" original Chili
1 TBLSP Earth Ballance (buttery spread-dairy free)
~boil~
Pasta Till tender or Aldente if you prefer. Approx 15 minutes. Strain noodles and put them back into the pan,
~Add~
Earth ballance, chili and salt to taste. Stir till blended.
~Serve~
makes approx 3 sevings

~Variations~
Add some ground beef seasoned Taco style, Or for those of you who do eat dairy add some shredded cheese and leave out the salt. Some prefer to have more chili so you could add 2 cans instead of 1. I also like to add some frozen veggis when the pasta is done boiling, just before you strain it.

~Chicken and Rice~

~INGREDIENTS~
2 cups cooked rice
4 chicken thighs (with skin on)
1 cup peas
1 cup corn
Salt
Pappy's seasoning
~BAKE~
Season Chicken and bake in a covered glass pan at 350 degrees for 1 hour or till done.
remove the chicken from the pan. You should have juices and fat left in the bottom, pour in your pre-cooked rice and veggis, salt and pepper to taste. and serve with the chicken on the side!
~I love the way the meat juice makes the rice sooo savory, i don't even miss the butter this way!

~Three bean Soup~

~Ingredients~
1 large onion, chopped
1 medium green pepper, chopped (optional)
4 garlic cloves, minced
2 tsp. olive oil
1 can (16 oz.) kidney beans, rinsed and drained
1 can (16 oz.) fat-free re-fried beans
1 can blacked beans, rinsed and drained
1 can (14!/2 oz.) chicken broth
1 can (14 1/2 oz.) stewed tomatoes, cut up
3/4 cup salsa
2 tsp. chili powder
1/2 tsp. pepper
1/4 tsp. ground cumin

In a large sauce pan, saute the onion, green pepper and garlic in oil until tender. Add the remaining ingredients; mix well. Bring to a boil. Reduce heat and cover. Simmer for 10 minutes.
Serve with tortilla chips.

~Variations~
Add all black beans instead of kidney beans.
Add black beans and pinto beans.
Add ground hamburger.

~Singapore Noodle~

This is a wonderful dish that is easy to prepare, perks up the taste buds, and can be served as a whole meal, a snack or an appetizer.

~Ingredients~
1 pound thin rice noodles, soaked in cold water for 2 hours, and drained
1 pound baby shrimps, without shells, deveined, rinsed and drained
1 skinless chicken breast, 1/4-inch strips
1/4 cup white grape juice
2 tablespoons thin soy sauce
1 tablespoon cornstarch
1/2 teaspoon ground white pepper
Canola oil, to cook
1 tablespoon minced ginger
1/2 cup scallions batons, 1-inch lengths
1 tablespoon minced garlic
1/2 pound bean sprout, picked
1 red bell pepper, julienned
1 onion, julienned
2 eggs, lightly scrambled
2 tablespoons curry powder
Salt and white pepper to taste

~Marinate~
Shrimp and sliced chicken together in soy sauce, juice, cornstarch and white pepper for 20 minutes.
~Stir Fry~
In a hot wok coated well with oil, stir fry ginger, scallions and garlic. Add marinated shrimp and chicken to oil and stir fry quickly for 30 seconds to one minute. Remove shrimp and chicken and set aside. Use same oil to stir fry bean sprouts, peppers and onions. Season and cook for 1 minute and set aside. Wipe out wok and coat well with oil.
~Fry~
When oil is smoking hot, add 2 beaten eggs and rotate the pan so as to quickly spread the eggs into a pancake shape. While the egg is still partially fluid, add rice noodles to the wok. Stir and fold noodles and the eggs should be broken up into small pieces and dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add curry powder and check for seasoning. When noodles are steaming hot, add back shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is steaming hot.
~PLATING~
Serve family style on an oval platter.

~Chicken and Rice Bake~

Prep Time: 5 min. Cook Time: 45 min.

Ingredients:

1 can (10 3/4 oz.) Cream of mushroom soup

1 cup Water

3/4 cup uncooked regular long-grain white rice

1/4 tsp. paprika

1/4 tsp. ground black pepper

4 skinless, bonless chicken breast halves

(2 whole chicken breasts cut in halves)

Directions:

Mix soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with Chicken. Season with additional paprika and peper. Cover.

Bake: at 375 for 34 min.

Serves 4

~Veggi burgers~

My Version of ~Veggi Burgers~ Is Really simple!

~Ingredients~
1/2 of a med Zuccini (sliced lengthwise)
2 slices of bread
Drizzle of Olive oil
Steak seasoning

~Condaments~
Basically wharever you like on your burgers
onion rings
Mayonaise
Mustard
Relish ect....

~Pre-heat~
Heat a frying pan on low with a drizzle of olive oil.
~Season~
The zuccini with your favorite steak seasoning. Then put your Zuccini in the pan seasoned side up( to prevent burning).
~Cook~
Fry on each side approx 2-5 minutes. just until tender. prepare bread, and add the zuccini!!
Eat!! Yum, yum!!