Recipes

Garlic Parmesan Turkey Tenderloins

• Turkey Tenderloin - 1 package

• Lawry's Garlic Salt

• Rao's Pasta Sauce

• Fat Free Parmesan Cheese

• Italian Seasoning

• 1/3 Less Fat Italian Blend Grated Cheese

Directions

1. Fillet Turkey Breasts into halves

2. Add Garlic Salt to your pleasure

3. Add Italian Seasoning generously

4. Add 1 1/2 Tbsp of Rao's Sauce per Breast

5. Add Turkey Breasts to Air Fryer (400 degrees / 12 Minutes)

6. With 4 minutes left add Cheeses

7. Enjoy!

Raspberry Chipotle Chicken

Glaze

• 1 cup Sugar Free Raspberry Preserves

• 1/3 c lime juice

• 2 chipotle chilies in adobo sauce, seeded and chopped

• 2 tsp adobo sauce (from the canned chilies)

• 2 tbsp chopped fresh cilantro

Chicken

• 2.5 lbs chicken breast (or thighs)

• 1 tsp garlic pepper blend

• ½ tsp ground cumin

• ½ tsp salt

Directions

1. 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.

2. 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

• Olive Oil cooking spray

• 1 lb. chicken breast

• 1 bottle Seal Sama (or any sugar free teriyaki sauce)

• ½ cup chicken broth

• Salt & Pepper to taste

• Sesame Seeds (optional)

Directions

1. Spray a pressure cooker pot with Olive Oil cooking spray.

2. Add all ingredients to pressure cooker.

3. Cook on high pressure for 20 minutes.

4. Natural release for 5 minutes before quick releasing.

5. Steam preferred vegetables and rice.

6. Dish out rice, veggies and chicken.

7. Drizzle a little more teriyaki sauce over the top.

Raspberry Chipotle Chicken

Glaze

• 1 cup Sugar Free Raspberry Preserves

• 1/3 c lime juice

• 2 chipotle chilies in adobo sauce, seeded and chopped

• 2 tsp adobo sauce (from the canned chilies)

• 2 tbsp chopped fresh cilantro

Chicken

• 2.5 lbs chicken breast (or thighs)

• 1 tsp garlic pepper blend

• ½ tsp ground cumin

• ½ tsp salt

Directions

1. 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.

2. 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

• 1 lb skin on salmon

• 1 teaspoon chile powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon cumin

• 1 teaspoon brown sugar or honey

• zest of 2 limes

• pinch of salt and pepper

Honey Lime Sauce

• 1/4 cup fresh lime juice about 2 limes

• 2 tablespoons cilantro chopped (or more to your liking)

• 1/2 teaspoon chili powder

• 1-2 tablespoons honey depending on your taste (I used 2)

• salt and pepper to taste

Directions

1. 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.

2. In a small bowl combine the chili powder, smoked paprika, cumin, brown sugar, lime zest and a good pinch of salt and pepper.

3. Place the salmon on a plate and sprinkle the spice mixture over the salmon and gently rub it into the salmon.

4. 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

• 1/4 cup plus 1 teaspoon low-sodium soy sauce

• Juice of 2 limes

• 1 tablespoon Swerve sugar

• 2 Persian cucumbers, quartered lengthwise, then halved

• 1 cup packed fresh basil, roughly chopped

• 1 pound ground beef

• 1 red bell pepper, finely chopped

• 3 cloves garlic, minced

Directions

1. 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.

2. Heat 1 tablespoon vegetable oil in a medium skillet over high heat.

3. Add the beef and cook, breaking up the meat, until browned and cooked through, about 5 minutes. Transfer to a bowl; set aside.

4. 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

• 1 lb ground turkey

• 1 small yellow onion, slivered

• 1 pk onion soup mix

• ¼ c chicken broth

Directions

1. Spray skillet with Olive Oil PAM and heat over medium heat.

2. Add turkey, onion soup mix and onion.

3. Crumble turkey as it cooks and adding chicken broth to add moisture.

4. Cook until no longer pink.

Blackened Tilapia

• 1.5 lbs tilapia fillets

• 1-1/2 teaspoons paprika

• 1-1/2 teaspoons light brown sugar

• 1 teaspoon dried oregano

• 3/4 teaspoon garlic powder

• 1/2 teaspoon cumin

• 1/4 teaspoon cayenne pepper

• 1 teaspoon salt

Directions

1. 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.

2. 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

• 1 lb. flank steak, thinly sliced

• 2 bell peppers, thinly sliced

• 1/2 onion, thinly sliced

• 2 cloves garlic, minced

• 2 tbsp. Italian seasoning

• kosher salt

• Freshly ground black pepper

Directions

1. Heat grill to medium-high. In a large bowl, toss together steak, peppers, onion, garlic, Italian seasoning, and season with salt and pepper.

2. Place steak mixture in foil packs. Fold up packs and grill, 10 minutes.

Turkey Taco Skillet

• 1 lb ground turkey

• 1 pkg. taco seasoning

• 1 (16oz) jar salsa

• 1 (11oz) can corn w/ red and green bell peppers

• Toppings: FF Cheddar Cheese, cilantro, green onions, Greek yogurt, tomato and lettuce

Directions

1. In a large skillet over medium heat, cook and brown ground turkey, breaking meat up into small pieces.

2. Stir in seasoning mix, salsa and corn. Simmer on medium for 5 minutes.

3. Dish up into bowls and mix in the cooked rice.

Orange Chicken (AIP Approved)

• 1 lb chicken breasts, diced

• 1/2 teaspoon of salt

• 1 navel orange, peeled

• ¼ jar sugar free orange marmalade (omit for AIP)

• 1 Tablespoon tamari soy sauce or coconut aminos

• 1 teaspoon of fresh ginger

• 4 cloves of garlic, peeled

Directions

1. Stir fry the diced chicken breast in a large skillet sprayed with cooking spray – sprinkle the salt on it.

2. Make the orange sauce by blending the navel orange with the marmalade, tamari sauce, ginger, and garlic.

3. Once the chicken starts to brown, add in half the sauce.

4. Stir fry on high heat until the liquid disappears.

5. 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

1. 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.

2. Transfer the beef to the slow cooker; pour the enchilada sauce over the beef. 

3. Cook, covered, on low until the beef is tender, about 7-9 hours. (I prefer 9-10 hours personally).

4. Remove the beef and shred. Return to the sauce.