Posts Tagged ‘Leftovers’

Veggies & Bison over Lentil Pasta – YUMMMM!!!

My hubs found this green lentil “pasta” at Costco.  The ONLY ingredient is LENTILS!!  I covered the ziti with a bison & veggie sauce & topped it all with avocado.  A warm and satisfying meal!!!
ziti

Ingredients:
Lentil pasta (when I cook it I use a dab of olive oil & sea salt)
1lb bison (or ground chicken / turkey / beef)
1 onion
Garlic – as desired
1/2 stalk celery
6 large carrots
6-8 mushrooms
Pinenuts – as desired
Avocado
Coconut oil
Salt / pepper – as desired
Basil (I used organic dried)
Parsley (I used organic dried)

Cook the lentil pasta, strain & set aside.  In meantime put coconut oil into your pan and sauté the onion, garlic, carrots & celery.  Saute until soft adding a bunch of salt & pepper.  Add bison & brown.  Add chopped mushrooms, basil, parsley & pinenuts.  Simmer everything together (put a lid on it and keep stove low).  Serve the meat sauce over the pasta with avocado on top.

ENJOY!  (PS. this makes for great lunch leftovers!)

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A NEW Brussels Sprouts Recipe – BACON!!!

This makes for an AWESOME side dish & great lunch leftovers.  And the best part is that it is something NEW!  Oh and that it has BACON in it 🙂  Everything is better with bacon!

Ingredients:
1.5 pounds Brussels sprouts
3 tablespoons melted coconut oil or ghee
Sea salt & pepper
4 slices of bacon, diced
Aged balsamic vinegar (malt free)

Instructions:
Preheat your oven to 400 degree’s F.  Trim the ends and any old outer leaves from the Brussels sprouts.  (don’t throw away the leaves – toss them into a container and keep in the fridge so you can make Brussels sprouts chips later).  Cut the sprouts in half & toss them with melted fat, salt & pepper.  Dump them on a foil lined baking sheet, making sure to keep everything in one layer.  Sprinkle the diced bacon over everything and pop the tray into the oven.  The sprouts take about 30-35 minutes to roast, so set your timer for 10 minute intervals to regularly rotate and flip the goods.  Once roasted, pour into a bowl, add salt (if needed) and drizzle some of the vinegar on top.  Toss & serve!!  This recipe also works with cauliflower & broccoli!!!

brussels

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Pork – EASY Clean Dinner!!

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This is our new favorite way to cook a pork roast. It’s simple, clean & super yummy!!!

1 pork roast (I buy mine at Costco)
10 garlic cloves
1 large onion
Organic garlic salt
Water
Coconut oil

Unthaw your pork first thing in morning. At noon take your pork out of pkg & rinse. Set it in pan and use a paper towel to rub coconut oil on top. Add chopped onion & garlic cloves (no need to chop garlic). Top with organic garlic salt. Add 1-2 inches of water. Put in oven on 350 for 5 hours. Check a few times to make sure there is a tiny bit of water. Once done take a fork & shred it all together.
ENJOY!!!

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Baked Whole Chicken & Sautéed Brussels Sprouts

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The Best Baked Chicken Recipe!!

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Glazed Brussels Sprouts
10-15 Brussels Sprouts
1/2 large red onion
1 tsp unrefined coconut oil
Salt/Pepper
Dash of balsamic vinegar

Cut Brussels sprouts in half or quarters & sauté with chopped onion in coconut oil for 5-8 minutes. Season with salt/pepper & a dash of balsamic vinegar (1 tbsps or so). Simmer & stir occasionally to coat & flavor them. Serve hot.

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Roasted Balsamic Acorn Squash

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Ingredients
1 acorn squash
Grape-seed oil
Salt & pepper
Cinnamon
1/3 cup balsamic vinegar

Preheat your oven to 400 deg F.

Line a baking sheet with parchment paper or tin foil.

Slice the acorn squash in half. Scrape out seeds then slice into thin moon shape slices.

Douse the slices with oil, cinnamon, salt & pepper.

Place in the oven and bake until squash is fork tender about 17-20 minutes.

While squash is baking , pour the balsamic vinegar into a small sauce pan & heat to a simmer. Let the vinegar reduce to at least half. The goal is a syrupy consistency. You won’t necessarily be able to see that consistency while the pot is over heat, so if you think it is reduced enough , take it off the heat and while it cools you should be able to see it thickening. If its not thickening give it more time on the heat.

Drizzle the vinegar over the squash & serve hot.

These were super yummy warm & also great leftover the next day with my lunch.  It was kind of like eating ribs – you even want to lick your fingers!!!

Thank you to Health-bent for this yummy recipe!!!

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