Thursday, March 12, 2015


I haven’t been posting my recipes lately because I have been super busy! But I’ve had a handful of people asking me to assist them with learning to eat healthier. It makes it easier for me if I just post my recipes on here. I have a lot of catching up to do so I am including a few recipes in this one post.

Turkey “Burgers”
1 pound ground turkey
1 tsp. poultry seasoning (or can use any spices you prefer)
S & P to taste
¼ tsp. cumin powder
1-2 Zucchini
Organic Ketchup
Horseradish Mustard
1 tsp. Grapeseed oil
1 tomato sliced

This can easily be grilled outside or cooked on your stove top. I grilled (or my husband did)

Pre-heat grill.

To the raw ground turkey add poultry seasoning (or seasonings of your choice), S&P, and cumin. Massage together and make into 4 equal patties and transfer to the grill.
While they are on the grill, slice zucchini into thin circles. 
Take a sheet of tinfoil and make a “pocket” and lay the zucchini on the sheet. Season them with S&P and stir in the grapeseed oil. Place on grill. Cook burgers until they are no longer pink and zucchini until it is tender and brown.
On a plate, layer 4-6 zucchini slices, turkey patty, tomato, ketchup, mustard and top with additional zucchini.

Gluten Free Chicken Pot Pie
1 Free Range Organic Whole Chicken
Two stalks of celery
Three carrots
Fresh rosemary
Poultry seasoning
½ tsp. salt
½ tsp. pepper
½ cup almond milk
3 tsp. grapeseed oil
1 cup broth from cooked chicken
Bob’s Red Mill Gluten Free Biscuit & Baking Mix

In a large stock pot, cover the whole chicken with water. Into the pot put carrots, celery, rosemary, seasonings, S&P and 2 tsp. grapeseed oil. Bring to a boil, reduce heat and cover to cook until tender and no longer pink. Take chicken out of the pot and let cool.

Preheat oven to 425

In the meantime make the pie crust according to Bob’s Red Mill Gluten Free Biscuit & Baking Mix package directions and cut into equal strips. (note: there will be left over crust, either wrap it and refrigerate for a few days or sadly, discard)

In an 8x8 or 9x9 baking dish place the remaining 1 tsp. grapeseed oil to coat the bottom.
Remove the skin & bones from the whole chicken once it has cooled and shred the chicken. 
Into the dish, add the shredded chicken, S & P to taste, almond milk, broth, and 1 tsp. biscuit & baking mix and stir. (if the mixture looks too thick, add additional broth or almond milk as it some of the moisture will cook out in the oven and you will want it to be moist and not dry)

Place the pie crust strips on top and bake at 425 for 15 minutes and then turn down to 350 and cook an additional 20-30 minutes or until top of crust is brown and chicken is bubbly.

Enjoy and as always...


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