Turkey & Veggie Skillet {Whole30}

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Ingredients

  • 1lb lean ground turkey
  • 1 zucchini, ¬†diced
  • 2 small sweet potatoes, diced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 large handfuls spinach
  • 1 tbsp olive oil
  • Salt, pepper, garlic powder
  • Optional: red pepper flakes
  • For garnish: avocado, salsa, hot sauce

Directions

  1. Heat olive oil large skillet over medium high heat
  2. Add sweet potato and cook 3 minutes.
  3. Add bell pepper and zucchini.  Cook 4 more minutes, stirring occasionally
  4. In another skillet cook turkey over medium high heat until cooked through. Season with salt, pepper, garlic powder and red pepper flakes (for spice)
  5. Add onion to vegetable skillet and cook 3 more minutes or until tender
  6. Add spinach and cook until wilted
  7. Mix in ground turkey, adjust seasonings to taste and top with avocado, salsa and/or hot sauce

You can cook the turkey in the same skillet as the vegetables if your skillet is large enough but make sure to cook turkey through.


 

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Crockpot Pot Roast {Whole30 Approved}

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Ingredients

  • 2-3 lb chuck roast
  • Olive oil
  • 21 seasoning salute (or steak seasoning )
  • Garlic powder
  • Smoked paprika
  • Kosher salt
  • Pepper
  • 1c beef broth (for whole30 make sure your broth contains only compliant ingredients (Ie no honey, etc.)
  • 5-6 Celery stalks, diced
  • 1 large onion, diced
  • 6 large carrots, peeled & diced
  • Rice (optional: for whole30 use cauliflower rice)

Directions

  1. Rub roast with olive oil
  2. Sprinkle with seasonings on top and bottom
  3. Heat large skillet over medium high heat and sear all sides of roast
  4. Add roast to crockpot
  5. Dice veggies, toss with olive oil and season with seasonings
  6. Saute veggies in same skillet for 5-6 minutes
  7. Add veggies to roast and pour 1c beef broth over everything
  8. Cook on low for 8-9 hours
  9. Serve over rice

Chicken Carnitas

I’ve been craving carnitas since I was pregnant with Kyle. Right before I went into labor I told bry I wanted to get Mexican for dinner. Obviously that didn’t happen, and I never did get my fix. So finally I decided to try and make them myself. Carnitas are typically made with pork but I used chicken breasts, since that’s what we had on hand. The result did not disappoint and will definitely become a regular on our weekly meal plan.

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Chicken Carnitas

  • 6 chicken breasts, thawed
  • The juice of 2 large oranges
  • The juice of 2 limes
  • 1 onion, chopped or sliced
  • 1c water (I bet beer would be incredible too (something like shiner))
  • 1 tbsp chili powder
  • 1/2 tbsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/4 tsp kosher salt
  • Olive oil
  • 2 tbsp crushed garlic
  • Handful of cilantro (for garnish)

 

  1. Mix seasonings in a small bowl.
  2. Rub chicken breasts with olive oil then rub with spice mix.
  3. Place chicken into crock pot
  4. Cover with lime juice, orange juice and water (or beer)
  5. Add onion
  6. Cover and cook on low for 6 hours
  7. Remove chicken from crockpot and shred with fork
  8. Place chicken onto a foil lined cookie sheet
  9. Toss with 1/4c liquid reserves from crockpot
  10. Broil on high 5 minutes
  11. Mix, toss with 1/4c additional liquid reserves and broil for 5 more minutes
  12. Remove from heat and toss with the rest of the liquid reserves or until you’ve reached desired moistness
  13. Top with slaw, salsa, avocado, sour cream, cilantro, lime juice or whatever your heart desires and enjoy!