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Recipes
Mustard-Glazed Pork Skewers
By JenHall
haven't tried this yet
- 1/2 cup packed brown sugar
- 1/2 cup white wine vinegar
- 1/2 teaspoon grated fresh ginger
- 1 small clove garlic, minced
- 1/4 teaspoon ground cinnamon
- 2 cups peeled, cored, and chopped tart cooking apple (2 medium)
- 1/2 cup snipped dried apricots
- 1/4 cup chopped onion
- 1/2 teaspoon dried thyme, crushed
- 3 tablespoons apple juice
- 2 tablespoons Dijon-style mustard
- 1/2 teaspoon dried thyme, crushed
- 1 1/4 pounds boneless pork loin
Fireside Beef Stew with Squash
By JenHall
haven't tried this yet
- 1 1/2 pounds boneless beef chuck pot roast
- 2 1/2 cups peeled and seeded butternut squash cut into 1-inch pieces (1 pound)
- 2 small onions, cut into wedges
- 2 cloves garlic, minced
- 1 14 ounce can reduced-sodium beef broth
- 1 8 ounce can tomato sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dry mustard
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground allspice
- 2 tablespoons cold water
- 4 teaspoons cornstarch
- 1 9 ounce package frozen Italian green beans Freshly ground black pepper (optional)
Chicken Tortilla Soup
By JenHall
haven't tried this yet
- 2 14 ounce can chicken broth with roasted garlic
- 1 14 1/2 ounce can Mexican-style stewed tomatoes, undrained
- 2 cups shredded cooked chicken (about 10 ounces)
- 2 cups frozen (yellow, green, and red) peppers and onion stir-fry vegetables
- 1 cup tortilla chips
- Sliced fresh jalapeno chile peppers* (optional)
Ft. Bragg Chicken
By JenHall
haven't tried this yet
- 2 tablespoons olive oil
- 1 - 1 1/4 pounds chopped mixed mushrooms ( 4 cups)
- 1 clove garlic, minced
- 2 teaspoons snipped fresh oregano or 1/4 tsp. dried oregano, crushed
- 2 tablespoons dry Marsala (optional)
- 1 teaspoon anchovy paste or soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 - 3 pounds meaty chicken pieces
- Salt and freshly ground black pepper
- Lemon Halves (optional)
- Fresh Oregano Sprigs (optional)
Chicken Stock
By JenHall
In a large stockpot, combine all ingredients
- 4 to 5.5 pounds of meaty chicken bones (backs, necks, breast bones)
- 2 gallons of cold water (or enough to cover chicken pieces)
- 1 large onion, coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 2 stalks of celery, coarsely chopped
- 4 cloves of garlic, peeled
- 2 bay leaves
Mini Margherita Pizzas
By JenHall
haven't tried this yet
- 1 14 ounce package (12-inch)thin-style Italian bread shell, such as Boboli brand
- 1/2 cup roasted sweet pepper bruschetta topper, kalamata olive bruschetta topper, or desired pizza sauce
- 6 ounces fresh mozzarella cheese, sliced
- 2 roma tomatoes, thinly sliced
- Freshly ground black pepper or crushed red pepper
- Small fresh basil leaves
- Grated Parmesan cheese (optional)
Cajun Sweet Potato Cakes
By JenHall
haven't tried this yet
- ■3 large sweet potatoes (‘yams’) - peeled and shredded
- ■coconut oil – to fry them in
- ■4 shallots – thinly sliced
- ■4 cloves of garlic – chopped
- ■small handful of chopped fresh parsley
- ■2 eggs – beaten
- ■1/4 cup coconut flour
- ■sea salt and ground pepper
- ■cajun spice
Hot and Sour Soup
By JenHall
This is a zone recipe. We have had this once, it was pretty good may need to make a few adjustments next time
- 12 oz. extra firm tofu (6 protein)
- 8 cups chicken broth, low sodium (1 carb)
- 2 teaspoons chile paste
- 1/4 cup soy sauce (1/2 carb)
- 2 cups mushroom, sliced (1/2 carb)
- 1/2 teaspoon black pepper
- 1/4 cup white vinegar
- 1 cup bamboo shoots, cut into julienne strips (1/4 carb)
- 2/3 cup water chestnuts, sliced (2 carb)
- 3/4 cup snow peas, chopped (1/2 carb)
- 3 teaspoons corn starch (3/4 carb)
- 1/3 cup water
- 2 eggs, beaten (2 protein, 2 fat)
- 4 2/3 teaspoons sesame oil (14 fat)
- 3/4 cup green onions, thinly sliced (1/2 carb)
Peppered Herb Cheese Ball
By JenHall
haven't tried this yet
- 3 tablespoons snipped fresh chives
- 3 tablespoons snipped fresh basil
- 2 tablespoons snipped fresh parsley
- 1 8 ounce package cream cheese, softened
- 4 ounces goat cheese
- 1/4 - 1/2 teaspoon cracked black pepper
- 1 clove garlic, minced
- Assorted crackers
Chocolately Paelo Cupcakes w/ Chocolate Sweet Potato Frosting
By JenHall
haven't tried this yet
- Mix together in a small bowl:
- 1/4 cup coconut flour
- 1/4 cup cocoa powder
- 1/4 tsp baking soda
- pinch of salt
- Pulse together in a food processor or whisk together:
- 4 eggs
- 1/4 cup melted coconut oil
- 1/4 cup honey
- 2-3 Tbsp maple syrup
- 1 tsp vanilla extract
- Add dry ingredients and pulse until blended
- Chocolate Sweet Potato Frosting:
- Ingredients: sweet potato {or yams}, cocoa powder, coconut oil or butter, coconut milk {or almond milk}, honey, maple syrup, vanilla extract, and chocolate
- Bake until very well done:
- a medium-large sweet potato
- Make sure you really cook the sweet potato because you want it to be sweet
- Peel the sweet potato
- Add to a food processor or mixer and mix until combined:
- 1 cup of the cooked sweet potato
- 2 Tbsp butter or coconut oil
- 1 Tbsp cocoa powder
- 1/3 cup melted chocolate {unsweetened chocolate or dark chocolate but use less sweetener}
- {my sweet potato was still hot when I mixed everything together so the chocolate melted by itself. If you are using cold sweet potato, melt the chocolate in a double broiler to prevent burning the chocolate}
- 2-3 Tbsp maple syrup
- 2 Tbsp honey
- 1 Tbsp coconut milk
- 1 tsp vanilla extract