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Recipes
My dad's turkey chili
By damiles1
Heat a heavy-duty stock pot and add olive oil
- 2 tablespoons extra-virgin olive oil
- 1 large red onion, peeled and chopped
- 1 red pepper, cleaned, cored and chopped
- 1 green pepper, cleaned, cored and chopped
- 1 yellow pepper, cleaned, cored and chopped
- 2 pounds lean ground turkey
- 2 tablespoons of your favorite dark chili powder
- 1/2 cup dark brown sugar
- 2 28-ounce cans chopped tomatoes
- 1 16-oz can of white beans, drained and rinsed
- 1 16-oz can of black beans, drained and rinsed
- 1 16-oz can of dark red kidney beans, drained and rinsed
- 1 16-oz can of chili beans, not drained
- Salt and pepper
- Hot sauce
Recipe: Paleo Crockpot Jambalaya Soup
By damiles1
Instructions Put the chopped peppers, onions, garlic, chicken, cajun seasoning, Red Hot, and bay leafs in the croc...
- 5 c. chicken stock.
- 4 peppers – any color you want, chopped
- 1 large onion, chopped
- 1 large can of organic diced tomatoes (leave the juice)
- 2 cloves garlic, diced
- 2 bay leafs
- 1 lb large shrimp, raw and de-veined.
- 4 oz. chicken, diced
- 1 pkg spicy Andouille sausage
- 1/2-1 head of cauliflower
- 2 c. okra (optional)
- 3 tbsp Cajun Seasoning* (see below for how-to or use your own)
- 1/4 c. Frank’s Red Hot (or hot sauce of your choice)
Mushroom Wine Sauce
By damiles1
Melt the butter in a pan. Add olive oil, garlic, and parsley
- 4 tablespoons of butter
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 1 tablespoon fresh parsley, chopped
- 1 cup sliced fresh mushrooms
- 1 cup dry red wine
- Freshly ground pepper
Slow Cooker Sweet and Sour Chicken with Pineapples
By damiles1
Homemade and healthier sweet and sour chicken with pineapples
- 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized 1” cubes
- 1 cup cornstarch
- 1/4 teaspoon black pepper
- Cooking oil
- 1/3 cup soy sauce*
- 1/4 cup chicken broth
- 3 tablespoons tomato paste or ketchup
- 3 tablespoons of honey or brown sugar
- 1 1/2 tablespoons rice vinegar
- 2 teaspoons oyster sauce
- 1 teaspoon of dark soy sauce (leave out if you can’t find this)
- 1/4 teaspoon of sesame oil
- 2 garlic cloves, minced
- 1/2 teaspoon fresh ginger, minced
- 2 tablespoons corn starch + 3 tablespoons cool water
- 1 cup pineapple chunks
- 2 sweet red bell peppers, deseeded and cut into 1" pieces
- Cooked rice, to serve with
- Sesame seeds, for garnish, optional
Sesame Sake Salmon
By damiles1
Mix brown sugar, red pepper, and salt & pepper to create rub
- 1 1/2 tbsp olive oil
- 1 Tbsp fresh minced ginger
- 2 Tbsp brown sugar
- 1/2 tsp red pepper flakes
- salt & pepper to taste
- 2 8oz skinless salmon fillets
- 1/4 cup sake
- 2 tsp sesame oil
- 1/2 tsp sesame seed
Brussels Sprout Crostini
By damiles1
Preheat the oven to 400°F
- 1 long French baguette, cut on the bias into 16 slices
- Olive oil
- Kosher salt and pepper
- 8 slices bacon
- 1/4 cup pure Grade B maple syrup
- 16 large Brussels sprouts, finely shaved (either in a food processor, on a mandolin or with a Chef’s knife)
- 4 tablespoons unsalted butter
- 2 teaspoons finely chopped fresh thyme
- 2 cups fresh ricotta
- Finely grated lemon zest
Dark Rye Bread | Elana's Pantry
By damiles1
Instructions In a large bowl combine almond flour, flax, salt, baking soda, and cream of tartar In a smaller bowl...
- 1 cup blanched almond flour (not almond meal)
- 3/4 cup brown flaxmeal
- 1/2 teaspoon celtic sea salt
- 1/2 teaspoon baking soda
- 3/4 teaspoon cream of tartar
- 3 large eggs
- 2 tablespoons olive oil
- 1/4 cup water
- 2 tablespoons caraway seeds
Benedict Strata
By damiles1
Split muffins and cut into cubes
- 1 (12-ounce) package English muffins
- 6 slices (4 ounces) Canadian bacon, chopped
- 6 large eggs
- 1 1/2 cup skim milk
- 2 tablespoons reduced-fat mayonnaise
- 2 teaspoons grated lemon peel
- 2 tablespoons lemon juice
- Chives, optional
- Halved lemon slices, optional
Low-Fat Jalapeno Cornbread Muffins
By damiles1
Preheat oven to 400 degrees and spray a 12 cup muffin tin with cooking spray
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 ⁄2 teaspoon salt
- 1 ⁄4 cup low calorie sweetener
- 1 cup fat free sour cream
- 1 ⁄2 cup egg substitute
- 3 ⁄4 cup corn or 3⁄4 cup mexicorn, drained
- 2 jalapenos, finely chopped
- 1 ⁄2 cup low-fat cheddar cheese or 1⁄2 cup Mexican blend cheese
Blackened Salmon Salad with Avocado Ranch Dressing
By damiles1
This light, fresh, and colorful salad is bursting with fantastic flavor and texture
- Salmon:
- ngredients
- 3 teaspoons cumin
- 3 teaspoons paprika
- 1/2 teaspoon cayenne
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 4 (4-ounce) salmon fillets, skin removed
- 2 teaspoons canola oil
- Dressing:
- 1/2 avocado, skin removed and roughly chopped
- 1/3 cup low fat Greek yogurt
- 2 teaspoons olive oil
- 1 lime, juiced
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1/2 cup plus 2 tablespoons buttermilk
- Salt and freshly ground black pepper, to taste
- Salad:
- 8 cups salad greens
- 1 cup grape tomatoes
- 1 medium cucumber, sliced