Recipes

Breakfast Recipe

Egg Cups

Ingredients:
– Bell Peppers
– Eggs (2 large per pepper)
– favorite seasoning
– splash of water or milk

Instructions:
1. Cut pepper in half and take seeds out.
2. Heat Oven to 375° and place peppers on a foil lined baking sheet
3. Take 2 eggs, a splash of water or milk, and a pinch of your favorite seasoning and mix together. (more eggs if you are doing more then 1 whole pepper)
3. Fill peppers with the egg mix and bake for 15 minutes or until eggs are done to your liking. Top with cheese if you want and enjoy.

Breakfast

Avocado Toast

Ingredients:
– Can of White Beans
– Avocado
– Toast
– Lime
– Favorite Seasoning
– Hemp Seeds

Instructions:
1. Heat up white beans (microwave or stove) and then mash.
2. Add in avocado, squeeze of lime, and your favorite seasoning. Mix well.
3. Add mixture to toast and top with hemp seeds. Enjoy

Dinner Recipe + leftovers

Whole Chicken

Ingredients:
– Whole Chicken
– Oil
– Favorite Seasonings
– Onion (peeled, cut in half)
– Lemon (Cut in half)
– Garlic

Instructions:
1. Remove insides of chicken (if needed) and stuff lemon and onion and garlic inside.
2. Rub chicken with oil and then your favorite seasonings (I like to even get under the skin if I can)
3. Place in crockpot and let cook approximately 4 hours on high or 8 hours on low, check with a thermometer to make sure it is cooked through.
4. Remove (keep juices in the crockpot) slice off chicken to serve and add the bones/carcass back to the crockpot.

Serve with Rice and Veggies

Take the leftover carcass/bones, add back to the crockpot, add some carrots, celery, onion, salt, pepper, and any herbs you like. Fill with water and let your crock pot cook on low for 2-3 days (yes I said days), don’t touch it! You will end up with some amazing bone broth!

Dinner Recipe

Summer Ratatouille

Ingredients:
– Zucchini
– Yellow Squash
– Eggplant
– Tomatoes
– Leftover Tomato Sauce
– olive oil
– seasoning

Instructions:
(Preheat oven to 350°)
1. Pour some of the tomato sauce on the bottom of the round pan or baker.
2. Slice the zucchini, squash, tomatoes, and eggplant.
3. Layer on top the tomato sauce.
4. Top with olive oil and your favorite Italian seasoning
5. Cover with foil, bake for 45 minutes (or till veggies are done to your liking) uncover and top with parmesan cheese if you want and bake a few minutes longer.
Serve with pasta and extra sauce.

Dinner Recipe

Pork Roast and Cabbage

Ingredients:
– Cabbage
– Pork Roast
– Favorite Seasoning (we used Epicure Oh Canada seasoning)
– Salt and Pepper
– about 3/4 – 1 cup broth or cider

Instructions:
(Preheat oven to 325°)
1. Chop Cabbage and add to baker/casserole dish. Sprinkle with salt and pepper and toss.
2. Take pork roast and generously apply seasoning all over.
3. Set pork roast on top of cabbage, fat side up.
4. Add the broth or cider to the baker.
5. Place in oven and let roast for 25 minutes per pound, check the temperature of the meat (needs to be at 140-145° internal temperature), cook longer if needed. Pull out of the oven and let rest at least 15-20 minutes (you could even scoop some of the juices and pour on top if you want)
Then place back in the oven on broil for about 1-2 minutes if desired to crispen the skin.
Slice and serve with rice or potatoes.

Leftover Thanksgiving Soup

Ingredients:
– Leftover Turkey Carcass and Turkey
– Leftover sides (Green bean casserole, mashed potatoes, stuffing)
– Any other veggies you want to add
– Turkey or Chicken broth/Water
– favorite seasonings (We used Epicure Holiday seasoning and 3 onion)
*Noodles or Rice are optional

Instructions:
1. Add broth and water (at least 8-12 cups/enough to cover the turkey bones) I usually do half broth half water. Add the Turkey carcass/bones and favorite seasonings. You can cook this all night in the crockpot or very low on the stove or just cook in a stockpot for an hour or so.
2. Pull out bones, strain if needed back into the stockpot.
3. Add your leftovers, get creative, you can add extra veggies too. You will end up with a yummy, kinda creamy soup.

*Dairy-free tip, use Epicure’s Wintry Mushroom Soup Seasoning for green bean casserole

Dinner Recipe

Salmon and Green Beans

Ingredients:
– 4 oz Salmon
– Fresh, clean and snapped, green beans
– Lemon
– favorite seasoning (we used Epicure SPG and Bruchetta)
– parchment paper

Instructions:
(Preheat oven to 325°)
1. Take a piece of parchment paper and fold in half, then unfold.
2. Add green beans by the crease and splash some lemon juice and seasoning on it.
3. Place the salmon fillet on top and add a touch of lemon juice and seasoning, add lemon slices on top.
4. Fold/crimp the parchment paper to make a pocket.
5. Place in oven and bake for 20-30 minutes, based on doneness to your liking.
– Serve over rice (seasoned with 1 tablespoon butter or olive oil)

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