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Zucchini Lasagna Roll-Ups

Ingredients:

  • 3-4 Zucchini (cut into 12 strips)

  • 1 bag of Spinach

  • 2-3 Garlic Cloves

  • 1 package ground Turkey - Italian Flavor

  • 1 tiny package Ground Beef

  • 1 large jar of Spaghetti Sauce (or 2 small)

  • 1.5 cups Ricotta Cheese (fat free)

  • 1 Egg

  • 1/2 cup grated Parmesan Cheese

  • 4 cups Mozzarella (part-skim) (buy 2 bags for leftovers ;)

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Directions:

  1. Preheat Oven to 350.

  2. Cut Zucchini and lay them flat - Sprinkle them with salt (set aside to dry out - approx. 15 min.)

  3. Cook Spinach & Garlic. Set aside to cool.

  4. Brown the Meat (adding sauce when done) while making ricotta filling:

  5. Add the spinach, ricotta, parmesan, egg, garlic, salt, and pepper in a bowl.

  6. Dry out the zucchini with a towel.

  7. Spread sauce on the bottom of 9X9" baking dish.

  8. Spoon filling into the zucchini roll-up, and secure with skewer (2 per skewer- break off end),

  9. Sauce the top when done & add cheese

  10. Cook covered 25-30 min.

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Leftovers:

  • Store leftover sauce in jar & save leftover ricotta. Use at the end of the week with Zoodles- repeating the dry-out process with the Zoodles.

Lipton Soup (Slow Cooker)Pot Roast

Ingredients:

  • 3 lbs. Beef Chuck Roast

  • 1 bag Potatoes

  • 1 bag Baby Carrots

  • 1 envelope Onion Soup Mix

  • 1 can Cream of Mushroom Soup (condensed)

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Directions:

  1. Wash & cut potatoes into quarters.

  2. Stir the mushroom soup and onion soup together.

  3. Add the carrots and potatoes to the slow cooker.

  4. Clean the meat and put on top of veggies.

  5. Top with soup mix.

  6. Cook on LOW for 6-7 hours or until the beef is fork-tender

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Leftovers:

**Do not make enough for leftovers, or else give them away! No one will eat them in my household!!

Nick's Christmas Marinade

(Rump Roast)

Ingredients:

  • 3.5 - 4 lbs. Boneless Rump Roast

  • 1/3 cup Soy Sauce

  • 1 clove minced Garlic

  • 1 tsp. ground Ginger

  • 1 tsp. dried Thyme (crushed)

  • 2 tbsp. Sugar

  • 3/4 cups Water

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Directions:

  1. Combine water, soy sauce, sugar, thyme, ginger, and garlic.

  2. Pierce meat, then,

  3. Put the meat in a plastic bag and set it in a deep bowl.

  4. Pour the marinade in the bowl.

  5. Refrigerate overnight (turn occasionally to distribute marinade).

  6. Preheat oven to 325.

  7. Remove meat from bag but save the marinade

  8. Put meat in shallow pan and bake with thermometer.

  9. Bake 1-1.5 hours uncovered, basting with marinade for the last 30 minutes.

  10. Strain the remaining marinade and add 2 tbsp. water and heat.  Spoon over meat slices.

  11. Preheat oven to 500 and sear 20 minutes.

  12. Reduce temp. to 275 & cook for 25 min. per pound

  13. Foil roast after removed.

**Internal temp Medium = 145. Med. Rare= 135.

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USE MARINADE FOR CHICKEN & MARINADE OVERNIGHT!

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Cheezy Chicken, Broccoli, & Rice Casserole

Ingredients:

  • 1 Rotisserie Chicken

  • ​

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Directions:

  1. Pull the chicken apart.

  2.  

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Chili (walking taco)

Ingredients:

  • Ground Beef, Turkey, or Venison

  • 1 package Taco Seasoning

  • 1 large can Tomatoes

  • 2 big cans Beef Broth

  • 1 can Garbanzo Beans

  • 1 can Black Beans

  • 1 can Kidney Beans

  • 1 Red Onion

  • 1 bag Matchstick Carrots

  • 1 bag Celery

  • 2 Green Peppers

  • 1 Yellow Pepper

  • 1 bag Tortilla Chips

  • 1 bag Cheddar Cheese

**Corn, Zucchini, & Yellow Squash- Optional

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Directions:

  1. Brown meat in wok with seasoning and water as directed on taco seasoning package.

  2. Cut onions & cook them in large pot while chopping other veggies:

  3. Peppers, Celery, etc.

  4. Add tomatoes to onions in the pot.

  5. Drain beans together- discard a portion of them.

  6. Add the meat, veggies, beans, and broth and boil until veggies are done.

  7. Season as needed.

**Serve with Tortillas and Cheese to make it like a walking taco.

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Leftovers:

  • Makes a great lunch or dinner the next day!

Chicken Enchilladas

Ingredients:

  • 1 Rotisserie Chicken

  • 1 cup Sour Cream

  • 4 cups Monterey Jack Cheese

  • 2 cups Chicken Broth

  • 14 oz. can Green Chilies

  • 10 small Flour Tortillas

  • 3 tbsp. Flour

  • 3 tbsp. Butter

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Directions:

  1. Preheat oven to 350.

  2. Shred chicken & combine with 1 cup cheese.

  3. Grease 9X13" pan, and fill tortillas with chicken & cheese filling.

  4. Melt butter over medium heat.

  5. Stir in flour & whisk 1 minute.

  6. Add broth & whisk until its thick & bubbly.

  7. Remove from heat & add sour cream & chilies (be careful it's not too hot or the sour cream will curdle).

  8. Pour over enchiladas and add cheese on top.

  9. Bake for 20-25 minutes, then broil at the end to brown the cheese

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Leftovers:

**Do not make enough for leftovers, or else give them away! No one will eat them in my household!!

Steak Fajita Roll-Ups

Ingredients:

  • 2lbs. Sirloin Tip Steak or Flank Steak

  • Fajita Seasoning

  • 2 Yellow Peppers

  • 2 Red Peppers

  • 1 Green Pepper

  • 1 Onion

  • 1 Lime

  • Fresh Cilantro

**Guacamole Optional for Dipping

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Directions:

  1. Cut steak into 6 inch long, 2 inch wide slices/strips.

  2. Season them and put aside.

  3. Slice up the veggies into strips.

  4. Oil the skillet and cook the veggies on the George Foreman over medium-high heat (sprinkling them with seasonings) for 4-5 minutes or until tender.

  5. Put them into the steak strips and secure with toothpick.

  6. Put oil on George Foreman and cook for 2 min. on each side.

  7. Squeeze lime juice over roll-ups when done and add cilantro.  Serve with Guacamole. 

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Keto Chicken Enchilada Bowl

Ingredients:

  • 1 Rotisserie Chicken

  • 1-2 things of Red Enchilada Sauce

  • 1-2 cups shredded Cheddar Cheese

  • 1/4 cup chopped Onion

  • 1 Avocado for add- ins

  • 1 jar Jalapenos

  • 14 oz. can Green Chilies

  • 2 tbsp. Coconut Oil

  • 1/4 cup Water

**1 Roma Tomato (Optional)

**Mexican Cauliflower Rice (Optional)

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Directions:

  1. Pull the chicken apart and place in a Ziplock. 

  2. Pour Enchilada sauce in the bag and marinade overnight.

  3. When ready to eat, heat.

  4. Add desired toppings before serving.

  5. Eat over Mexican seasoned Cauliflower Rice or Mexican (regular) rice.

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