Caesar Dressing

 original recipe found here

2 small cloves garlic, minced
1 tsp anchovy paste
2 TBSP freshly squeezed lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 cup mayonnaise
½ cup freshly grated parmesan cheese
¼ tsp salt
¼ tsp freshly ground black pepper

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, parmesan cheese, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.

Yaki Udon

 original recipe here

• 2 tbsp cooking oil divided
• 500g udon noodles, frozen
• 1/2 lb thinly sliced chicken
• 1 cup cabbage shredded
• 1/4 cup carrot julienned
• 3 mushrooms sliced
• 2 green onions chopped

Sauce

• 1 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tbsp white grape juice 
• 1 tbsp brown sugar
• 1/2 tsp red pepper flakes, optional

Instructions

• Season chicken with salt and pepper. Combine all sauce ingredients in a small bowl.
• To prepare your udon noodles, soak them in hot water for about a minute, and carefully loosen the noodles. Rinse with cold water, drain, and set aside.
• Heat oil in a wok or a large pan over medium heat and and the shrimp or your choice of protein. Cook for about 2 minutes or until opaque. Remove and set aside.
• Add oil to the same wok and add cabbage, carrot, and mushrooms. Continue to cook for 2-3 minutes.
• Add the cooked chicken, udon noodles, and sauce, and toss them together until the noodles are evenly coated.

Tzatziki Sauce

 original recipe here

½ cup finely grated cucumber
1 cup plain Greek yogurt
1 TBSP fresh lemon juice
½ TBSP olive oil
1 garlic clove, grated
¼ tsp sea salt
1 TBSP chopped fresh dill

• Place the cucumber on a towel and gently squeeze out a bit of the excess water.
• In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt and dill. Chill until ready to use.

Easy Naan Bread

 original recipe here

• ½ cup warm water
• ▢2 teaspoons instant yeast
• ▢1 teaspoon sugar
• ▢3 tablespoons olive oil
• ▢¼ cup plain yogurt
• ▢1 egg
• ▢½ teaspoon salt
• ▢2½-3 cups all purpose flour
• ▢2 tablespoons butter, melted
• ▢2 teaspoons minced garlic

1) Combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt, and flour. Stir till smooth.

2) Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth. Place dough in a greased bowl.

3) Cover and let rise in a warm place until doubled.

4) Preheat a skillet to medium heat. Cut dough into eight pieces. On a floured surface, roll out each piece into a 6-inch circle. 

5) Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom.

6) Flip over and cook for another 2-3 minutes.

7) Brush the top (the bubbly side) of each naan with melted butter. 

• ▢

Philly Cheesesteak Tortellini

4 lbs tortellini, cooked following package directions
2 blocks cream cheese (16 oz total)
3 lbs. ground beef
1-2 red or green bell peppers
12 oz. Provolone cheese

1) Cook tortellini according to package directions

2) Cook peppers and ground beef until beef is no longer pink. Add in cream cheese, breaking it up as it melts. Turn off heat.

3) When tortellini is cooked, drain and add to the ground beef mixture. Stir continuously until pasta is coated and well combined. 

4) Add half of the provolone cheese and stir into pasta mixture and stir until melted. Add the remaining cheese on top and place a lid on to allow cheese to melt.

Mild Taco Seasoning

 original recipe found here

1 TBSP chili powder
1 tsp smoked paprika
1 tsp cumin
1/4 tsp cayenne pepper
1/2 tsp oregano
1/2 tsp salt
1/2 tsp black pepper

Combine everything in a small bowl and stir until evenly mixed. Use immediately, or store in an air-tight container, away from heat and sunlight, until ready to use.

Asian Lettuce Wraps

 original recipe here

3 tsp olive oil, divided
1 lb 93% lean ground chicken
4 - 5 TBSP hoisin sauce
1 TBSP soy sauce
2 tsp sriracha (optional)
1 TBSP rice vinegar
1 1/2 tsp sesame oil
1 TBSP minced fresh garlic (3 cloves)
1 TBSP peeled and minced fresh ginger
2/3 cup sliced green onions, white and light green portion
1/2 cup carrot, peeled and shredded
1 (8 oz) can diced water chestnuts, drained
1 large head Bibb lettuce or iceberg lettuce

• Heat 1 1/2 tsp oil in a 12-inch non-stick skillet over medium-high heat.
• Add turkey or chicken in large crumbles then let cook until slightly browned on bottom, about 3 minutes, then break up and continue to cook until it's fully cooked through, about 3 minutes longer.
• whisk together hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil, then set aside.
• Drain of excess liquid from turkey (if there is any) then push to one far side of pan and pull that side of pan off heat.
• Heat remaining 1 1/2 tsp oil in now empty skillet.
• Add green onions and carrots and saute 1 1/2 minutes. Add in garlic and ginger and saute 30 seconds longer.
• Pour in sauce and water chestnuts then cook and toss 30 seconds longer.
• Serve warm in lettuce leaves garnished with sliced green onions.

Greek Chicken Meatballs w/ Lemon Orzo

 original recipe found here

For the Greek Chicken Meatballs:

• 1 pound ground chicken
• 1 large egg
• ½ cup breadcrumbs (plain or panko)
• ⅓ cup crumbled feta cheese
• 2 TBSP fresh parsley
• 2 tsp dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Lemon Orzo:

• 1 cup orzo pasta
• 2 cups chicken broth
• 2 tablespoons butter
• Juice of 1 lemon
• Salt and pepper to taste
  
  

Step 1: Prepare the Greek Chicken Meatballs

• In a large mixing bowl, combine the ground chicken, egg, breadcrumbs, feta cheese, parsley, oregano, salt, and pepper. Mix gently with your hands until all ingredients are evenly distributed. Avoid over-mixing to keep the meatballs tender.

• Using a small scoop (I used my large cookie scoop which is 3 TBSP), form the mixture into meatballs.

• Bake in 400° pre-heated oven for 25-30 minutes.

• Remove cooked meatballs from oven and put in covered container.

Step 2: Cook the Lemon Orzo

• While the meatballs are cooking, prepare the orzo. In a medium saucepan, bring the chicken broth to a boil. Add the orzo and cook according to package instructions, typically 8-10 minutes, stirring occasionally to prevent sticking.

• Once the orzo is cooked, drain any excess liquid. Return the orzo to the pot and stir in the butter and lemon juice. Mix well until the butter is melted and the orzo is coated in the lemony sauce. Season with salt and pepper to taste.

Low FODMAP Pork Carnitas

 original recipe found here

• 4 to 6 pounds pork butt or shoulder roast
• 1/4 cup olive oil
• 1/4 cup lime juice
• 1/4 cup chopped fresh cilantro
• 
  
• 1) Place roast in a slow cooker. Cover and cook on low for 6-8 hours until cooked and easily shreds with a fork. Shred. With a slotted spoon, remove shredded pork to a clean plate.
• 
  
• 2) Heat oil in a large skillet over medium-high heat. Once hot, add shredded pork. Cook 2-3 minutes until bottoms start to crisp. Stir and cook 2-3 minutes more. Remove from heat.
• 
  
• 3) Stir in lime juice and cilantro. Serve warm.

Sweet Potato Turkey Chili

 original recipe found here

**this recipe is adapted to fit the needs of our family (no garlic or onion)**

• ▢ 2.5 lbs. lean ground turkey
• ▢ 1 teaspoon kosher salt
• ▢ 
• ▢ 1 TBSP garlic infused olive oil
• ▢ 2 28-ounce cans crushed tomatoes
• ▢ 
• ▢ 3/4 cup water
• ▢ 1/2 tsp cumin, or to taste
• ▢ 1/4 tsp chili powder
• ▢ 1/4 tsp paprika
• ▢ 
• ▢ 2 large sweet potatoes or fresh yams, peeled and cubed into bite-size pieces

--Put all ingredients into slow cooker. 

--Cook on low for 6-8 hours