Spatched-cocked Turkey

by Nina Graff

Spatched-cocked Turkey!  I had to try it this year.  It worked very well (and it's fun to say!) 

This is NOT for presentation (it's not pretty), but it's a great way to cook a smaller (10 lb.) bird fast, evenly, and crispy. 
The photo doesn't look pretty.... but it tastes good!

I used olive oil and Perfect Pinch Rotisserie spice on mine. My husband cut out the back with the saws-all!
475º for 75 minutes. Done!

Tasty Sloppy Joes

A delicious, quick and easy recipe that freezes well!

This is a wonderful recipe to make ahead in large quantities for easy meals when you're too busy to cook.  

It's also a great recipe to enlist a child (boy or girl) to help, so he/she gets more familiar with learning how to cook.  Before long your child can make this without your help.  You will be so glad you taught your children how to cook, and they will have learned how to master a much-needed life skill! 

Although I started with a recipe, this one has been changed around so much it no longer resembles it anymore.

4 lbs. ground beef (with no hormones or preservatives)
2 (12 oz.) bags frozen onion and pepper mixture
             (I used Kroger brand and chopped them.)
2 Tbsp. steak seasoning
             (I used Kroger Grill Time Seasoning for Steak.)
3 Tbsp. red wine vinegar
3 Tbsp. Worcestershire sauce
1 (6 oz.) can tomato paste
1 large jar chunky salsa 
              (The amount isn't critical.)
stevia to taste
sea salt to taste

Cook ground beef, onions, and peppers thoroughly.
Add steak seasoning, red wine vinegar, Worcestershire sauce, tomato paste, salsa, stevia, and salt.

This can be served on a bun along with a salad and vegetable.
Or serve it without a bun, along with mashed potatoes and a vegetable or salad.  Either way, it's very tasty!

Update on November 11, 2017:
I am cooking ahead for family coming later this year and this morning when I made this recipe, I used 6 pounds of good quality ground beef and 1 pound ground turkey and added carrots that were finely chopped in the food processor with a sharp blade.  So this meat dish has plenty of vegetables (onions, peppers, and carrots) for added nutrition and color.  Also, doTERRA essential oils were used (black pepper, dill, basil, marjoram, and cilantro), but a little goes a very long way in making it a super flavorful recipe.

Baked Salmon

Used with Permission from Amanda Westmoreland - Greenville, SC

Preheat oven to 400 degrees.
Lay four ounce salmon fillets on baking sheet with the skin-side down.
Spread Dijon mustard on salmon fillets.
Sprinkle with bread crumbs.
Drizzle melted butter on top of bread crumbs.
Bake for 15 minutes or until done.  (Flakes when touched with fork.)

Oil-Packed Sun-Dried Tomatoes

Used with Permission by Gina Martin
www.homejoys.blogspot.com

I have dried tomatoes for several years, but I have had trouble rehydrating them easily for use.

Last year I tried placing them in oil - and found a winner. They were ready for instant use on pizza or salad. This year, I made sure that I had two jars of these tomatoes stored for winter. An added benefit is that one quart jar will hold a pan full of tomatoes - a great space saver in the pantry.

Here are the steps I followed.

1. Dehydrate tomatoes. I followed these directions for drying tomatoes. I like to dry them until they are leathery. When making tomato powder, I like to dehydrate a little longer until they are crispy. But for oil-packed tomatoes, I like them to still be bendable but with no moisture remaining.

 

2. Next I set up a dipping station. For safety, I dip the dried tomatoes in apple-cider vinegar. I use tongs to dip the tomato slices in vinegar, allow to drip for a few seconds, then layer them in a quart jar.

I continue dipping and layering until I have used all the tomatoes.

3. I then fill the jar with olive oil - making sure the tomatoes are completely covered with oil. This seems like a lot of oil but it won't be wasted. After using the tomatoes, I love to make salad dressing with this tomato-infused oil.

As the tomatoes soak up the oil, they may sink down further in the jar. If you are making more batches of dehydrated tomatoes, you can add more vinegar-dipped tomatoes to the jar, adding more oil if needed.

4. Store the jar of oil-packed tomatoes in a dark place.The color of the tomatoes will change but they will stay tasty for over a year.

5. To use, fish out a tomato with a clean fork. Chop and add to a salad or pizza. Enjoy the intense flavor of summer.

Coconut Milk Coffee Creamer Recipe

http://draxe.com/recipe/coconut-milk-coffee-creamer-recipe/

Total Time: 2 minutes

Serves: 4-8

Ingredients:

• 1 can coconut milk
• 1-2 tbsp vanilla extract
• 2 tbsp coconut oil, melted
• Honey or vanilla stevia to taste
• Sea salt to taste, optional

Directions:

1. Combine all ingredients in a blender and mix until well combined. Use in coffee as desired.

Coconut is a medium chain fatty acid which is easily digested and converted to energy. Start your day off right by adding this delicious coconut milk coffee creamer recipe into your morning cup of joe and watch your metabolism and energy levels soar!

Grilled Vegetables

Cut up your favorite sturdy vegetables.  (zucchini,  green pepper, tomato)

Coat with a bit of olive oil, salt, and pepper.

Lay them out on aluminum foil on the bottom rack of your grill.

Grill on medium flame for about 10 minutes.

Move to top rack for another 10 minutes.

During the last 5 minutes, pour this mixture over the vegetables and stir:

2 Tbs. balsamic vinegar
3 Tbs. olive oil
1 tsp. minced garlic
1/2 tsp. Himalayan or sea salt over vegetables.

Yummy!

Gluten-free Easy Breakfast Casserole

Used by permission from Michelle Gill
http://www.michellegill.us/healthy-living/gluten-free-easy-breakfast-casserole

Brown 12 ounces of sausage.  (Choose your sausage wisely.  Look at the ingredients!  Most have MSG.  Best to buy from a local farm.)

Add 12 fresh eggs.  Scramble.  Pour into casserole dish.
Add the sausage.

Pepper
1 hand full of organic spinach
1/4 cup fresh salsa

1 1/2 cup white extra sharp Cheddar cheese
3/4 cup Colby cheese
3/4 cup Monterey Jack cheese
(check ingredients of cheese for dyes and shred it yourself)

Stir.
Bake for 45 minutes and 375 degrees, uncovered.

You can also bake in a muffin pan.  Cut the bake time and spray your pan.

Note from Lois:
Kroger carries 1 pound packages of sausage  without MSG or sodium nitrates.

Ready to Go! Snack Bags

Ziplock bags
1/4 cup walnuts
1/8 cup raw cashews
6 - 60% dark chocolate chips
1/8 cup seeds (pumpkin, flax, your choice)
Toss in some organic black or red grapes.

Mango Salsa

A Refreshing Mango Salsa for Summertime
Used with Permission from Reboot with Joe http://www.rebootwithjoe.com/mango-tomato-salsa-summer-recipe/
 

Ingredients:

• 1 mango, chopped into small cubes or pieces
• 1 tomato, chopped into small cubes or pieces
• 1/4 red onion, chopped into small cubes or pieces (optional)
• Juice of 1/2 lime (or lemon, or a combination of both)
• 1 Tsp. fresh or dried parsley
• Sea salt and pepper,  to taste 

Directions:

1. Wash produce well.
2. Prepare all mango, tomato and onion by peeling and chopping into cubes.
3. Combine all ingredients in a  bowl, squeeze lemon/lime juice, add parsley and a sprinkle of sea salt.
4. Toss until well combined.
5. Serve and enjoy!

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Servings: 3 - 4

• Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on product size and juicer used.

Isabel Smith, MS, RD, CDN

Isabel has had a lifelong passion for nutrition, wellness and helping others achieve optimal health. She is a Registered Dietitian and has her masters in Nutrition Communications. Isabel is a Guided Reboot Coach and Nutritionist for Reboot with Joe, and has helped hundreds of Rebooters juice to better health. She also has extensive experience as a Clinical Nutritionist, specifically in the area of oncology. Additionally, Isabel has her own practice and website, Isabel Smith Nutrition (www.isabelsmithnutrition.com) with special interests and training in weight loss, juicing, allergy/food sensitivities, gastrointestinal health and oncology, but has extensive training in various areas of nutrition. When she isn’t helping clients achieve optimal nutrition and wellness, she can be found trying and creating new juices and making other healthy recipes, running, cooking, spinning, practicing yoga, and enjoying time with her two Yorkshire terriers.

More posts from Isabel Smith, MS, RD, CDN

Creamy Guacamole

This recipe is from Kayla and Sutton

4 avocados
1/2 cup Garden Fresh salsa
1/2 tsp. cumin
salt, pepper
1/2 tsp. garlic powder
1/2 lime, juice  (substitution: 1-2 drops of lime essential oil)
fresh cilantro
1/4 cup sour cream or Greek yogurt

Mix in food processor.

 

 

We, Kayla & Sutton, will be moving to Rwanda for two years in August 2015 where Sutton will be managing a trade school and teaching carpentry to equip local survivors of the genocide. Kayla will be managing The Peace Guest House which currently hosts government meetings and mission teams. There are several other mission opportunities at the Nkombo Island Project. Our heart is to be a part of the reconciliation and rebuilding of Rwanda by living on mission in the town of Cyangugu. Our hope is to live out the Gospel in the way we manage, teach, build, and relate, and be changed by it ourselves. Our desire is to use the gifts God has equipped us with to love in a way that brings Him glory. Our goal is knowing Christ, always.   You can visit us at http://aswewelcome.weebly.com/