Recipes
Garlic Parmesan Turkey Tenderloins
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Turkey Tenderloin - 1 package
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Lawry's Garlic Salt
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Rao's Pasta Sauce
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Fat Free Parmesan Cheese
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Italian Seasoning
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1/3 Less Fat Italian Blend Grated Cheese
Directions
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Fillet Turkey Breasts into halves
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Add Garlic Salt to your pleasure
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Add Italian Seasoning generously
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Add 1 1/2 Tbsp of Rao's Sauce per Breast
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Add Turkey Breasts to Air Fryer (400 degrees / 12 Minutes)
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With 4 minutes left add Cheeses
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Enjoy!

Raspberry Chipotle Chicken
Glaze
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1 cup Sugar Free Raspberry Preserves
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1/3 c lime juice
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2 chipotle chilies in adobo sauce, seeded and chopped
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2 tsp adobo sauce (from the canned chilies)
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2 tbsp chopped fresh cilantro
Chicken
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2.5 lbs chicken breast (or thighs)
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1 tsp garlic pepper blend
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½ tsp ground cumin
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½ tsp salt
Directions
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Heat grill. In a saucepan, mix preserves, lime juice, chilies and adobo sauce. Heat over low heat, stirring occasionally, until preserves are melted. Stir in chopped cilantro; set aside. Sprinkle chicken with garlic pepper blend, cumin and salt.
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Brush the glaze all over the chicken, then place on the grill. Grill over medium heat for about 15-20 minutes, turning once or twice and brush with more glaze.

Teriyaki Chicken Bowl
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Olive Oil cooking spray
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1 lb. chicken breast
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1 bottle Seal Sama (or any sugar free teriyaki sauce)
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½ cup chicken broth
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Salt & Pepper to taste
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Sesame Seeds (optional)
Directions
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Spray a pressure cooker pot with Olive Oil cooking spray.
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Add all ingredients to pressure cooker.
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Cook on high pressure for 20 minutes.
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Natural release for 5 minutes before quick releasing.
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Steam preferred vegetables and rice.
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Dish out rice, veggies and chicken.
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Drizzle a little more teriyaki sauce over the top.

Raspberry Chipotle Chicken
Glaze
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1 cup Sugar Free Raspberry Preserves
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1/3 c lime juice
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2 chipotle chilies in adobo sauce, seeded and chopped
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2 tsp adobo sauce (from the canned chilies)
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2 tbsp chopped fresh cilantro
Chicken
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2.5 lbs chicken breast (or thighs)
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1 tsp garlic pepper blend
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½ tsp ground cumin
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½ tsp salt
Directions
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Heat grill. In a saucepan, mix preserves, lime juice, chilies and adobo sauce. Heat over low heat, stirring occasionally, until preserves are melted. Stir in chopped cilantro; set aside. Sprinkle chicken with garlic pepper blend, cumin and salt.
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Brush the glaze all over the chicken, then place on the grill. Grill over medium heat for about 15-20 minutes, turning once or twice and brush with more glaze.
Chile Lime Cilantro Salmon
Salmon
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1 lb skin on salmon
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1 teaspoon chile powder
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1 teaspoon smoked paprika
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1/2 teaspoon cumin
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1 teaspoon brown sugar or honey
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zest of 2 limes
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pinch of salt and pepper
Honey Lime Sauce
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1/4 cup fresh lime juice about 2 limes
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2 tablespoons cilantro chopped (or more to your liking)
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1/2 teaspoon chili powder
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1-2 tablespoons honey depending on your taste (I used 2)
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salt and pepper to taste
Directions
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To make the sauce, combine the lime juice, cilantro, chili powder, honey and salt and pepper. Whisk to combine, taste and adjust seasonings to your liking. Set aside.
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In a small bowl combine the chili powder, smoked paprika, cumin, brown sugar, lime zest and a good pinch of salt and pepper.
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Place the salmon on a plate and sprinkle the spice mixture over the salmon and gently rub it into the salmon.
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Heat a medium size skillet over medium-high heat. Spray with olive oil PAM and once hot, add the salmon, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon


Thai Basil Ground Beef
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1/4 cup plus 1 teaspoon low-sodium soy sauce
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Juice of 2 limes
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1 tablespoon Swerve sugar
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2 Persian cucumbers, quartered lengthwise, then halved
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1 cup packed fresh basil, roughly chopped
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1 pound ground beef
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1 red bell pepper, finely chopped
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3 cloves garlic, minced
Directions
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Whisk 1/4 cup soy sauce, the lime juice and swerve in a small bowl. Toss the cucumbers with 1 tablespoon basil and the remaining 1 teaspoon soy sauce in a medium bowl. Set aside.
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Heat 1 tablespoon vegetable oil in a medium skillet over high heat.
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Add the beef and cook, breaking up the meat, until browned and cooked through, about 5 minutes. Transfer to a bowl; set aside.
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Reduce the heat to medium high. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook until golden, 2 minutes. Increase the heat to high and return the beef and any accumulated juices to the skillet. Stir in the soy sauce mixture and cook until the liquid evaporates, 2 minutes. Add the remaining basil and cook, stirring, until just wilted, about 1 minute. Serve the beef and cucumber salad over the rice.

French Onion Ground Turkey
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1 lb ground turkey
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1 small yellow onion, slivered
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1 pk onion soup mix
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¼ c chicken broth
Directions
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Spray skillet with Olive Oil PAM and heat over medium heat.
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Add turkey, onion soup mix and onion.
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Crumble turkey as it cooks and adding chicken broth to add moisture.
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Cook until no longer pink.

Blackened Tilapia
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1.5 lbs tilapia fillets
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1-1/2 teaspoons paprika
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1-1/2 teaspoons light brown sugar
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1 teaspoon dried oregano
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3/4 teaspoon garlic powder
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1/2 teaspoon cumin
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1/4 teaspoon cayenne pepper
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1 teaspoon salt
Directions
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Combine the paprika, brown sugar, oregano, garlic powder, cumin, cayenne pepper and salt in a small bowl; mix until well combined (use your fingers to break up the lumps of brown sugar). Sprinkle the spice rub evenly over both sides of the tilapia fillets.
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Spray with Olive Oil PAM and heat over medium-high heat in a large non-stick pan. Cook the fillets for 2-3 minutes on each side until reddish-brown on the outside and flaky on the inside.
Philly CheeseSteak Foil Packs
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1 lb. flank steak, thinly sliced
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2 bell peppers, thinly sliced
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1/2 onion, thinly sliced
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2 cloves garlic, minced
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2 tbsp. Italian seasoning
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kosher salt
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Freshly ground black pepper
Directions
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Heat grill to medium-high. In a large bowl, toss together steak, peppers, onion, garlic, Italian seasoning, and season with salt and pepper.
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Place steak mixture in foil packs. Fold up packs and grill, 10 minutes.


Turkey Taco Skillet
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1 lb ground turkey
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1 pkg. taco seasoning
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1 (16oz) jar salsa
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1 (11oz) can corn w/ red and green bell peppers
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Toppings: FF Cheddar Cheese, cilantro, green onions, Greek yogurt, tomato and lettuce
Directions
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In a large skillet over medium heat, cook and brown ground turkey, breaking meat up into small pieces.
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Stir in seasoning mix, salsa and corn. Simmer on medium for 5 minutes.
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Dish up into bowls and mix in the cooked rice.
Orange Chicken (AIP Approved)
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1 lb chicken breasts, diced
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1/2 teaspoon of salt
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1 navel orange, peeled
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¼ jar sugar free orange marmalade (omit for AIP)
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1 Tablespoon tamari soy sauce or coconut aminos
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1 teaspoon of fresh ginger
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4 cloves of garlic, peeled
Directions
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Stir fry the diced chicken breast in a large skillet sprayed with cooking spray – sprinkle the salt on it.
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Make the orange sauce by blending the navel orange with the marmalade, tamari sauce, ginger, and garlic.
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Once the chicken starts to brown, add in half the sauce.
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Stir fry on high heat until the liquid disappears.
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Serve with more sauce if needed.


Shredded Green Chile Beef
• 2 large sweet onions, thinly sliced
• 4 tbsp Swerve Brown Sugar, packed
• 1 tbsp paprika
• 1.5 tsp salt
• 1 tsp cayenne pepper
• 1 tsp chili powder
• 1 tsp garlic powder
• ½ tsp pepper
• 1 - 28oz can green enchilada sauce
DIRECTIONS
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Place onions and 3 tbsp brown sugar in a 5 or 6 qt slow cooker. Combine the remaining brown sugar and the next 6 ingredients; coat beef with the mixture.
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Transfer the beef to the slow cooker; pour the enchilada sauce over the beef.
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Cook, covered, on low until the beef is tender, about 7-9 hours. (I prefer 9-10 hours personally).
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Remove the beef and shred. Return to the sauce.