Category: Healthy Choices

June 05th, 2020

6/5/2020

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Spicy Tuna Sushi Roll Bowl

SERVINGS: 2
DIETARY: Gluten-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 20 min/15 min

Spicy Tuna

10 oz. canned tuna, drained
1/4 c. mayo
2 tbsp. sriracha sauce
2 tsp. sesame oil
salt and pepper

Toppings

1/4 seedless cucumber, sliced thin
2 carrots, cut into small sticks
1 avocado, sliced thin
6 oz. mukimame
4 sheets dried seaweed, cut into small strips
1 tbsp. toasted sesame seeds
salt and pepper

Sushi Rice

1 c. sushi rice (short grain)
1 1/2 c. water
2 tbsp. rice wine vinegar
1 tbsp. white sugar
salt and pepper

Start by making the rice. Put the rice and water into a rice cooker with salt and pepper. Cook for about 15 min. While that is cooking, dissolve the sugar into the rice wine vinegar.
When the rice is done cooking and while hot, pour the vinegar mixture into the rice and mix. The mixture should be sticky. Set aside.
Next, make the spicy tuna. Put all of the spicy tuna ingredients into a bowl and mix until uniform. Set aside and cool.
While the tuna is cooling, cut all the veggies and steam the mukimame. I used frozen mukimame and steamed it quickly in the microwave.
Lastly, assemble. Put the rice in the bottom of the bowl and top with all of the veggies and spicy tuna. Garnish with the toasted sesame seeds.

"Me Cuisine" Tips

Mukimame is the exact same thing as edamame, it is the de-shelled version.
Be sure to season all of the veggies with salt and pepper. It will make a drastic difference with the flavor.
Canned tuna is much cheaper than using fresh tuna and is more accessible.

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May 11th, 2020

5/11/2020

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Grilled Turkey Burgers

SERVINGS: 4
DIETARY: None
DIFFICULTY: Beginner
PREP/COOK TIME: 20 min/12 min

Turkey Burgers

2 lbs. ground turkey
1 tbsp. minced garlic
1/4 c. red onion, diced fine
2 tbsp. Worcestershire sauce
2 tbsp. poultry seasoning
4 slices sharp cheddar cheese
4 brioche buns, toasted
salt and pepper

Burger Sauce

1/4 c. mayonnaise
2 tbsp. ketchup
1 tbsp. white wine vinegar
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
1/2 tbsp. paprika
1 tsp. cayenne pepper
1 tbsp. relish
salt and pepper

Start by making the burger sauce. Combine all of the burger sauce ingredients in a small bowl with a whisk until one uniform mixture. Cover and put in the fridge.
Next, make the burger patties. Put the ground turkey in a large bowl with the garlic, onion, Worcestershire sauce, and poultry seasoning. Mix with your hands until everything is distributed evenly.
Form into four 1/2 lb. patties and place on a plate/tray. Use a bun to ensure the patties will be the same size (if anything make sure they are a 1/4 in. burger because they may shrink). Place in the fridge for about 10-20 min.
While the patties are grilling, get all the toppings ready and oil a preheated grill to med-high heat. For toppings, I just used lettuce, tomatoes, red onions, and pickles.
When the grill is preheated, take the turkey patties out of the fridge, season each of them on both sides with salt and pepper, and use your thumb to make a small indent in the middle so they don't shrink.
Once seasoned, place the patties on the grill and cook each side around 5-6 min on each side. On the last minute of cooking, put a slice of cheese on each patty and cook until melted.
Slather some sauce on each bun, put the toppings on, and then the patty. You will not miss the beef with this recipe!

"Me Cuisine" Tips

Poultry seasoning can typically be found in any supermarket, but you can make it yourself by mixing ground sage, ground rosemary, and ground thyme.
You can freeze the patties ahead of time as well. This could help maintain the shape of the patties before you grill them.
If the burger sauce is too spicy, take out the cayenne pepper. I personally like a slight kick in my sauce.

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May 07th, 2020

5/7/2020

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Instant Pot Chicken Jambalaya

SERVINGS: 6
DIETARY: Gluten-Free, Dairy-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 30 min/40 min

Jambalaya

1 lb. chicken tenders, chopped small
10 oz. andouille sausage, sliced thin
2 c. long grain rice
3 bell peppers, chopped small
3 celery stalks, chopped small
1 large yellow onion, chopped small
12 oz. canned diced tomatoes
2 1/2 c. chicken stock, unsalted or low-sodium
4 cloves garlic, diced fine
2 tbsp. neutral oil
1/2 tbsp. dried thyme
3 dried bay leaves
3 tbsp. cajun spices
1 tbsp. dried oregano
salt and pepper

Start by heating a large pan/pot on med-high heat with 2 tbsp. of oil. Once hot, add the sausage and cook for about 3-5 min.
Add the chicken, peppers, celery, onions, and garlic and cook on med heat. Cook for about 5-6 min.
Add the rice, dried thyme, bay leaves, cajun spices, dried oregano, and salt and pepper. Toast the rice for 4 min.
Remove from heat. Put all of the par cooked ingredients into the Instant Pot. Add the diced tomatoes and chicken stock. Mix all of the ingredients until evenly distributed.
On your Instant Pot, use the "Rice" setting (should be pressure cook on high for 12-15 min). Follow the instructions on your pressure cooker.
Once the timer goes off and is fully done, remove the lid safely and check the doneness of the rice. It should fluff easily with a fork and not mushy. Enjoy!

"Me Cuisine" Tips

You could add all of the ingredients to the Instant Pot and cook everything that way as well, just increase the time to 20 min. However, sauteeing in a pan allows the flavors to fully develop and creates more depth.
Pairs well with hot sauce and green onions.
Green bell peppers, onions, and celery is known as the "Holy Trinity" in Louisiana and replace the more common French mirepoix (carrots, onion, and celery).

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May 07th, 2020

5/7/2020

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Spicy Peanut Thai Chicken Salad

SERVINGS: 5-6
DIETARY: Gluten-Free (without wrap), Dairy-Free
DIFFICULTY: Beginner
PREP/COOK TIME: 20 min/0 min

Thai Chicken Salad

1 medium rotisserie chicken, skin removed and shredded
2 packages coleslaw mix
1 bunch of green onions, cut small
1/2 bunch cilantro, cut small
2 jalepenos, cut small

Peanut Sauce

4 cloves garlic, diced fine
1/2 knob ginger, diced fine

6 oz. peanut butter (I used chunky, natural)
1/4 c. soy sauce
1 tbsp. sesame oil
2 tbsp. honey
1/2 tbsp. crushed red pepper

The easiest recipe ever made! Mix all of the peanut sauce ingredients in bowl and whisk until combined. Set aside.
Mix the Thai chicken salad ingredients in a separate bowl until distributed evenly. Add the peanut sauce to the Thai chicken salad mixture. Mix until combined and all ingredients are coated evenly. Serve in a toasted wrap or enjoy over some greens.

"Me Cuisine" Tips

If toasting a wrap, put a portion of chicken salad in a wrap. Take the left and right sides and fold them in the center. Using the fold closest to you, wrap around the mixture an roll. Heat a pan to high heat and toast crease side down for about 30 sec. Repeat on the other side.
Thai food is known for its combination of sweet, salty, and spicy.
Cooking some rice noodles and putting them in the salad will add new texture and will soak up all the sauce.

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May 05th, 2020

5/5/2020

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White Chicken Chili

SERVINGS: 5-6
DIETARY: Gluten-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 30 min/4-6 hrs

White Chili

1 1/4 lb. ground chicken
24 oz. chicken stock, unsalted or low-sodium
2 cans navy beans, strained
2 cans diced green chilis
6 tomatillos, chopped small
3 cloves garlic, diced fine
2 serrano peppers, diced very fine
1 yellow onion, chopped small
2 tbsp. ground cumin
1 tbsp. chili powder
1 tbsp. dried oregano
1 tsp. cayenne pepper
1/4 c. heavy cream
2 tbsp. olive oil
salt and pepper

Start by cooking the raw ingredients. Heat a large pan/pot to med heat with the olive oil.
Add the garlic, serrano peppers, onion, tomatillos, chicken, cumin, chili powder, dried oregano, and cayenne pepper to the pan/pot. Cook for about 10 min or until everything is cooked though. Remove from heat.
Put the cooked ingredients and spices into the slow cooker. Add the green chilis and chicken stock to the slow cooker. Put on low heat and cook for about 2-3 hrs.
After the 2-3 hrs, add the beans, heavy cream, and salt and pepper. Cook for another 2-3 hrs and its good to go.

"Me Cuisine" Tips

Popular toppings for white chili are tortilla strips, sour cream, chives, and red hot sauce.
Season the chili liberally in the beginning so the liquid absorbs all the spices. The biggest mistake is under seasoning chili.
You can use any white beans in this chili, I just prefer navy beans.
This recipe is spicy! Reduce the spice by using less serrano peppers or cut out the cayenne.

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May 05th, 2020

5/5/2020

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Teriyaki Steak Roll Ups

SERVINGS: 4
DIETARY: Dairy-Free, Gluten-Free
DIFFICULTY: Beginner
PREP/COOK TIME: 45 min/8 min

Teriyaki Steak

32 oz. thin flank steak, portioned out into 8 4 oz. cuts
1/2 c. soy sauce
3 cloves garlic, diced very finely
1 tbsp. grated fresh ginger
1 lime, juiced
2 tbsp. honey
salt and pepper

Vegetables

8 sprigs asparagus, halved
8 green onions, halved
2 yellow bell peppers, cut into small thin strips
2 portabello mushroom caps, cut into small thin strips
2 tbsp. olive oil
salt and pepper

Whisk together the soy sauce, garlic, ginger, lime juice, honey, and salt and pepper in a large bowl. Put the portioned steak into the bowl and mix together so each piece is coated. Marinate in the fridge for 30 min.
Grease the grill and preheat to high heat.
Distribute the oil on the veggies evenly and add salt and pepper. Fill each portion of steak with veggies in the middle and fold the left and right side in. Be sure to distribute the veggies evenly.
Place the crease side down on the grill to ensure the steak does not unravel. You can also put a toothpick through the steak as well.
Grill on each side for about 4 min covered, remove from the grill, and let rest for about 5 min.

"Me Cuisine" Tips

You can also do the roll ups with chicken, just cook for an extra 2-3 min on each side.
I used honey to make the teriyaki marinade less sweet, but you can replace it with brown sugar for more of an authentic flavor.
Serve over rice and drizzle spicy mayo on top. Tastes so good!

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May 05th, 2020

5/5/2020

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NY Deli Style Pasta Salad

SERVINGS: 6-8
DIETARY: None
DIFFICULTY: Beginner
PREP/COOK TIME: 25 min/15 min

Pasta Salad

32 oz. pasta (any shape works), cooked al dente (with a bite) and drained
1 jar sun dried tomatoes in oil, cut into strips
2 yellow bell peppers, diced small
1 lb. spinach, cooked and wilted
1 red onion, diced finely
1 jar roasted red peppers, diced small
1/4 c. fresh basil, chopped
1/4 c. fresh parsley, chopped
3 chicken breasts, cooked and cut into strips
1 block parmesan cheese, grated
4 tbsp. olive oil
16 oz. Italian dressing (see below for an easy recipe)
salt and pepper

Begin by cooking the pasta (follow the instructions on the package). Drain, set aside, and cool.
Season the chicken breasts with 3 tbsp. olive oil, salt and pepper (I grilled them 6 min each side). Cut into strips and set aside.
Cook the spinach on med-high heat with 1 tbsp. olive oil, salt, and pepper until it starts to wilt (about 5 min). Set aside.
In a large bowl, mix all the ingredients listed above until they are all mixed and coated in the Italian dressing. Put in the fridge and let the salad marinate for at least 30 min for best results.

"Me Cuisine" Tips

Italian dressing: 1 c. olive oil, 1 tbsp. lemon juice, 2 tbsp. red wine vinegar, 1 tbsp. dried oregano, 1 tbsp. dried basil, 1/2 tbsp. marjoram, salt and pepper. Whisk until the vinaigrette is cohesive and one mixture.
Cut out the chicken to make the pasta salad vegetarian.
Deli ham works really well in this recipe as well.

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April 23rd, 2020

4/23/2020

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Grilled Mediterranean Steak Kabobs

SERVINGS: 6-8
DIETARY: Gluten-Free, Dairy-Free
DIFFICULTY: Beginner
PREP/COOK TIME: 45 min/8 min

Steak Kabobs

2 lbs. sirloin steak, cubed
24 oz. cherry tomatoes
4 green bell peppers, cut into 1" squares
4 red bell peppers, cut into 1" squares
2 red onions, cut into 1" squares

Marinade

6 cloves garlic, diced finely
3 tbsp. dried oregano
2 tbsp. dried basil
1 tbsp. dried mint
2 tbsp. crushed red pepper
3 lemons, zest and juiced
1/4 c. olive oil
salt and pepper

Start by mixing all of the marinade ingredients together in a bowl and whisk until uniform. Add the steak kabob ingredients into the marinade and mix until all ingredients are coated. Marinade for at least 1 hour.
Preheat the grill and oil the grate. I used a Ninja Foodie Deluxe Grill (high heat and set timer for 6-8 min).
If using wooden skewers, dunk them in water so they don't burn. Put the kabob ingredients on skewers in any order desirable. Salt and pepper each skewer.
Once skewers are assembled, place them on the grill and cook 3-4 min on each side. Let the skewers rest for 2 min then enjoy!

"Me Cuisine" Tips

The marinade is just a template. There are so many different Mediterranean spices, such as savory, marjoram, sumac, tarragon, etc. Try some new combinations to tailor to your palette!
I like my steak RARE, so I only grill on high for 2-3 min on each side. You can replace the steak with chicken or pork as well. Fish is not preferred since it cooks much faster compared to the veggies.
You can meal prep all the skewers the night before as well. Really easy meal prep.

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April 14th, 2020

4/14/2020

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Corned Beef and Cabbage

SERVINGS: 6
DIFFICULTY: Moderate
DIETARY: Gluten-Free, Dairy-Free
PREP/COOK TIME: 30 min/6 hrs

Corned Beef

4-5 lbs. corned beef (in a package with seasoning)
salt and pepper

Cabbage and Veggies

3 carrots, medium dice
3 stalks celery, medium dice
8 yellow potatoes, quartered
1 sweet onion, medium dice
8 oz. white button mushrooms, halved
1 head of cabbage, chopped roughly
4 cloves garlic
4 sprigs thyme
4 bay leaves
3 sprigs rosemary
salt and pepper

This recipe works best with an 8 qt. slow cooker. Begin by rubbing the salt and pepper and seasoning packet on the corned beef. Set aside.
Take all of the veggies (minus the cabbage), garlic, potatoes, and herbs and place them at the bottom of the slow cooker. Salt and pepper generously.
Place the seasoned corned beef on top of the veggies and pour the stock inside. Set the slow cooker on low-med heat and cook for about 4 hrs.
After 4 hrs, place the cabbage inside the slow cooker around the corned beef and on top. Cook for an additional 2 hrs.
Check the temperature of the beef. If it reads 135 F degrees, then it is done or if it is warm and dark red in the middle when cut.
Slice the corned beef in 1/4 in. slices and serve the veggies in the stock on the side.

"Me Cuisine" Tips

It is best to sear the corned beef before placing it in the slow cooker. Just add a small amount of oil in a large pan on high heat and sear both sides until slightly brown.
Corned beef seasoning typically consists of pickling spices, such as mustard seeds, crushed bay leaves, coriander, crushed red pepper, and anise seed.
This could work in a pressure cooker too! Just be sure to follow the instructions on your machine.

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April 14th, 2020

4/14/2020

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Herb Roasted Chicken with Sweet Potato Fries and Veggies

SERVINGS: 1-2
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Dairy-Free
PREP/COOK TIME: 20 min/30 min

Herb Roasted Chicken

2 chicken thighs (I prefer skin and bone, more flavor)
4 sprigs thyme
2 sprigs rosemary
1 tbsp. olive oil
salt and pepper

Baked Sweet Potato Fries

1 sweet potato, cut into 1/4 in. sticks
1 tbsp. olive oil
salt and pepper

Roasted Veggies

1/2 head of broccoli, cut into florets
1 carrot, medium dice
1/2 red onion, medium dice
2 cloves garlic, diced fine
1 tbsp. olive oil
salt and pepper

Start by preheating the oven to 375 F degrees. Generously salt and pepper each side of the chicken thighs. Place 1/2 tbsp. olive oil on the side of the chicken without the skin. Place the chicken on a sheet tray/roasting pan skin side down and place the herbs on top of the chicken. Cook for about 10 min.
Next, mix the sweet potato sticks with the oil and salt and pepper. In a separate bowl, mix the veggies, garlic, oil, and salt and pepper. Remove the pan from the oven and place the sweet potato and veggies on the pan in different sections.
Place the pan back into the oven and cook for another 10-15 minutes or until the chicken reaches 160 F degrees and the sweet potato fries are crunchy.

"Me Cuisine" Tips

You can use a different variety of herbs for the chicken. Sage is a perfect pairing for chicken and add a strong, earthy flavor.
One pan dishes are very forgiving. When one of the sections are done, you can remove it until the others are finished cooking.
If you don't have a meat thermometer, then cut into the bone and make sure the juices run clear and there is no red or pink.

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March 11th, 2020

3/11/2020

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Lemon Roasted Salmon with Garlic Rosemary Potatoes and Asparagus

SERVINGS: 1
DIETARY: Gluten-Free, Dairy-Free
DIFFICULTY: Beginner
PREP/COOK TIME: 20 min/20 min

Salmon, Potatoes, and Asparagus

8 oz. salmon fillet, skin on
1 lemon, zested then thinly sliced
6 sprigs asparagus, 1/4 in. of the bottom cut
5 small round potatoes, halved
1 clove garlic, sliced
2 sprigs fresh rosemary, just the leaves and diced fine
2 tbsp. olive oil
salt and pepper

Preheat the oven to 375 F degrees. Put the potatoes in a bowl and add the garlic, rosemary, 1 tbsp. olive oil, salt, and pepper. Toss until they are all evenly seasoned.
On a large sheet tray, lay out the potatoes cut side down. Place in the oven for 12-15 min or 2/3's the way cooked. Remove the pan from the oven.
Place the asparagus in a bowl and toss with 1 tbsp. olive oil, lemon zest, salt, and pepper. Season the salmon with salt and pepper and lay thinly sliced lemon slices on top of the salmon.
Add the asparagus to the sheet tray and add the salmon next to the asparagus. Place the tray back into the oven for another 6-8 min.
Once everything is cooked through, remove the tray from the oven and let sit for about 2-3 min. Serve and enjoy!

"Me Cuisine" Tips

You can anything on top of the salmon to flavor it. I also added halved grape tomatoes so the juices flow on top of the fish.
Use any potatoes you want. I used fingerling potatoes, but small red or yellow potatoes work perfect too.
If you don't prefer the skin on the salmon, removed it. I like the fishy taste and fattiness.
Dijon mustard pairs perfectly with this dish.

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March 07th, 2020

3/7/2020

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Keto Lemon Bars

SERVINGS: 9
DIETARY: Gluten-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 20 min/50 min

Crust

1 c. almond meal flour
1/3 c. erythritol, confectioner (I used Swerve)
1/2 c. unsalted butter, melted
1-2 tsp. vanilla extract (optional)
salt, just a pinch

Lemon Filling

1 lemon, zested
3 lemons, juiced
3 eggs
3/4 c. almond meal flour
1 c. erythritol, confectioner
salt, just a pinch

Using the crust ingredients, mix the butter, almond flour, powdered erythritol, and salt. Press evenly in an 8x8 baking dish lined with parchment paper. Bake around 20 min at 350 F degrees or until the sides start to brown. Once baked, cool for 8-10 min.
In a large bowl, add all of the lemon filling ingredients and combine using a whisk until uniform and a light yellow color.
Pour the filling into the cooled crust and bake for another 25 minutes.
Once baked, let cool for about 10 min. When cooled, sprinkle more of the powdered erythritol over top of the lemon squares.

"Me Cuisine" Tips

It was my first time using erythritol, but it wasn't bad at all. Swerve is a good brand and completely natural.
I liked the vanilla in the crust, but it can be a turnoff for some with the combination of the lemon.
It's a little more mealy than the traditional shortbread lemon squares; however, they will definitely satisfy that craving if you're on a diet.

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March 07th, 2020

3/7/2020

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Creamy Zucchini Noodles with Shrimp

SERVINGS: 1-2
DIETARY: Gluten-Free
DIFFICULTY: Beginner
PREP/COOK TIME: 25 min/15 min

Creamy Zucchini Pasta

2 zucchini, cut lengthwise and into thin strips (or buy a box of pre-spiralized zucchini)
4 oz. button mushrooms, sliced
2 cloves garlic, diced fine
1/2 sweet onion, cut into thin strips
4 oz. grape tomatoes, halved
2 tbsp. olive oil
4 oz. heavy cream
1/4 c. pesto
salt and pepper

Sauteed Shrimp

1/2 lb. shrimp, deveined and deshelled
1 tbsp. olive oil
1/2 tbsp. chili flakes
salt and pepper

First, heat the 2 tbsp. olive oil in a large pan on med high heat. Once the oil is hot, add the mushrooms, garlic, onion, and grape tomatoes. Cook together for 5-7 minutes or until onions begin to wilt.
Second, add the zucchini noodles and cook for another 2-3 minutes.
After the veggies are close to being done, add the cream, cook for about a minute, then add the pesto and mix thoroughly with a spatula. Set aside.
Moving on to the shrimp. Add the oil to a small pan and turn the stove to high heat. Add the shrimp when hot and cook on each side for 2 minutes or until pink all around (shrimp overcook easily so be careful).
Lastly, you can either mix the shrimp with the "pasta" or serve on the side like I did.

"Me Cuisine" Tips

This recipe would taste great with a tomato sauce or alfredo if you aren't a fan of basil. Just be careful not to add flour or sugar if you want to keep it keto.
It will be a great vegetarian option if you omit the shrimp.
Spiralizng or cutting the zucchini yourself takes more time, so I recommend buying a box of pre cut zucchini. It's only about $5.

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March 05th, 2020

3/5/2020

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Pesto Zucchini Lasagna

SERVINGS: 4
DIETARY: Gluten-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 30 minutes/1 hr

Pesto Zucchini Lasagna

4-5 large green zucchinis, cut 1/8 in. lengthwise
2 carrots, diced small
2 stalks celery, diced small
6 oz. button mushrooms, diced fine
1/2 yellow onion, diced small
2 cloves garlic, diced fine
1 lb. ground turkey
1 tbsp. dried oregano
1 tbsp. crushed red pepper
1 c. ricotta cheese
1 egg
6 oz. parmesan cheese, shredded
8 oz. mozzarella cheese, shredded
1 1/2 c. pesto (store bought or recipe found in the "Me Cuisine" Tips)
2 tbsp. olive oil
salt and pepper

Preheat the oven to 400 F degrees. Place the zucchini strips on a non stick sheet tray and pour 1 tbsp. olive over top with salt and pepper. Bake the zucchini strips for about 4 minutes or until pliable and resemble pasta. Remove from heat and set aside.
Heat a large pan on medium high heat and put 1 tbsp. olive oil into the pan. Add the dried oregano, crushed red pepper, onions, garlic, carrots, celery, and mushroom and cook for 8 minutes or until the veggies are almost tender. Add the ground turkey and salt and pepper and cook for another 8 minutes. Once everything is cooked, set aside and let cool.
Next, add the cooled turkey filling into a bowl and add the ricotta cheese and egg. Mixed until the mixture is uniform and evenly distributed.
In a deep 8x8 baking dish, pour 1 tbsp. pesto at the bottom and spread. Put one layer of zucchini noodles, a layer of parmesan cheese, layer of mozzarella cheese, pesto, then a layer of the turkey filling. Keep repeating about 2-3 more times. Finish off with one last layer of zucchini noodles, parmesan cheese, and mozzarella cheese.
Place the finished lasagna into the oven for about 10-12 minutes or until the top starts to turn brown and all the cheese is melted. Let cool once finished cooking so it is easier to serve.

"Me Cuisine" Tips

Simple Walnut and Basil Pesto (put all of these ingredients in a blender, blend until smooth, and put in the fridge): 1 clove garlic, 1/2 bunch of italian parsley, 1/2 bunch of basil, 1/2 c. arugula [optional], 2 lemons juiced, 1/4 c. toasted walnuts, 1/2 c. parmesan cheese, and 1 c. olive oil.
You don't have to use pesto. Try tomato sauce or even alfredo sauce.
This recipe stores very well and can last up to a week or longer if frozen.

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March 03rd, 2020

3/3/2020

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Chicken Fajita Bowl

SERVINGS: 4
DIETARY: Gluten-Free, Dairy-Free (no cheese)
DIFFICULTY: Beginner
PREP/COOK TIME: 25 min/20 min

Chicken

5 boneless, skinless large chicken thighs, cut into strips
2 tbsp. chili powder
2 tbsp. ground cumin
2 tbsp. dried oregano
1 tbsp. cayenne pepper
2 tbsp. olive oil
salt and pepper

Fajita Veggies

2 green bell peppers, cut into strips
1 red onion, cut into strips
1 tbsp. chili powder
1 tbsp. cumin
1 tbsp. olive oil
salt and pepper

Avocado Pico de Gallo

4 roma tomatoes, diced small
1/4 white onion, diced small
1 jalepeno, diced fine
1 avocado, diced small
2 limes, juiced
1 garlic clove, diced fine
salt and pepper

Let's start by making the pico de gallo so it can marinate. Mix all of the ingredients in a bowl carefully so you don't break up the avocado. Cover and place in the fridge.
Next, heat a large pan to medium high heat. In another bowl, mix all of the fajita veggies ingredients together including the olive oil. Pour all of the ingredients into the pan and cook and the veggies start to wilt down, about 8 minutes. Remove from the heat and pour them back into the bowl.
After cooking the veggies, mix all of the chicken ingredients together. In the same pan as the veggies but after the veggies were removed, place the chicken and cook on each side for about 7 minutes or until brown and not pink in the middle. Remove the pan off the heat and let the chicken rest for 5 minutes.
Lastly, assemble your bowl. I used mixed greens at the bottom, the chicken, the fajita veggies, the pico de gallo, and some shredded cheddar cheese.

"Me Cuisine" Tips

Do not be intimidated by all of the components! They are really easy and there really isn't much cooking involved.
Finish off with some hot sauce so it can soak over the greens like a dressing.
All of these ingredients would also taste great in a burrito if you're not going keto.

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March 03rd, 2020

3/3/2020

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Avocado Chicken Salad with Charred Tomatoes

SERVINGS: 3-4
DIETARY: Gluten-Free, Dairy-Free (in no cheese)
DIFFICULTY: Beginner
PREP/COOK TIME: 25 min/15 min

Avocado Chicken Salad

4 boneless, skinless, large chicken thighs
2 stalks celery, diced fine
1 1/2 avocados, pitted
1/2 red onion, diced fine
1 lemon, juiced
2 tbsp. olive oil
1 tbsp. garlic powder
salt and pepper

Charred Tomatoes

8 oz. red grape tomatoes
salt and pepper

Optional Sides

carrots, green onions, goat cheese, blue cheese, spinach, etc.

Start off patting the chicken dry and seasoning all sides with salt, pepper, and garlic powder. Heat a large pan to medium high heat and add 1 tbsp. olive oil.
Once hot, add the chicken and cook for about 6 minutes on each side flipping occasionally. Dark meat takes longer to cook, so ensure there is no pink in the middle or reaches 165 F degrees.
Remove the chicken from the heat and dice small and add it into a bowl. Add the celery, red onion, avocados, lemon juice, 1 tbsp. olive oil, and salt and pepper. Mash the avocado and mix everything until uniform.
Next, in the same pan the chicken was in, heat to high heat. Add the tomatoes and cook until the skin begins to fry and darken. Remove from the heat.
Lastly, assemble your salad. I put spinach at the bottom, the chicken salad, the blistered tomatoes, carrots, and goat cheese.

"Me Cuisine" Tips

To make it easier, you can bake the chicken and tomatoes instead of worrying about making a mess stove top. Still season and add oil, but just worry about flipping once.
So many different veggies pair with this salad, try whatever sounds good to you!
The tangy cheese is nice because it cuts through the richness from the avocados.
I honestly like this version better than normal chicken salad, not missing the mayo at all.

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February 28th, 2020

2/28/2020

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Lemon Rosemary Roasted Chicken with Vegetables

SERVINGS: 4-6
DIETARY: Gluten-Free, Dairy-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 30 min/2 hrs 30 min

Roasted Chicken

6-7 lb. whole chicken
1 stick unsalted butter, cut into 1/8 in. squares
1 whole head of garlic, cut in half horizontally
6 sprigs rosemary
3 lemons, halved
salt and pepper

Vegetables

3 carrots, cut into large chunks
3 celery stalks, cut into large chunks
1 large sweet onion, diced medium
1 leek, cut longs leaves off, cut stem in half length wise, cut small ribbons
6 small red potatoes, quartered
3 sprigs of thyme
3 bay leaves
16 oz. chicken stock, unsalted
3 tbsp. olive oil
salt and pepper

Begin by mixing all of the vegetables with the olive oil, salt and pepper, and herbs. Place them in a medium roasting pan, add the stock, and set aside.
Preheat the oven to 375 degrees F. With the whole chicken, wash it under cold water and pat down with a paper towel until very dry.
Place the garlic, rosemary, and two of the halved lemons inside the cavity of the chicken. Drizzle olive oil inside and add salt and pepper.
Next, place the pads of butter under the skin of the chicken, but on top of the breast until all the butter is distributed. Generously pat in salt and pepper all over the chicken, top and bottom.
If you have kitchen twine, tie the legs over the cavity of the chicken and fold the wings inside so they stay close to the chicken (this is difficult to explain, but YouTube how to truss a whole chicken). This step is not necessary, buts makes for a cleaner appearance.
Place the chicken on top of the vegetables and cover the entire roast with foil to ensure no steam escapes. Roast for about an hour.
After an hour, remove the foil and roast for another hour and a half. The chicken should be brown and crispy on the outside. If you have one, use a meat thermometer and insert it where the thigh and leg connect at the bone to make sure it reads 160 degrees F. Otherwise, cut into that region and ensure its not pink.
With the last lemon, squeeze the juice over top and carve the chicken. Drizzle the stock over top to make the chicken more moist.

"Me Cuisine" Tips

Add different herbs to create different profiles, this is a basic recipe and a template.
Add mushroom to the vegetables to add an earthy note to the stock.
The leftovers can be used for literally any chicken recipe and can replace a store bough rotisserie chicken.
If watching calories, use less butter.

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February 25th, 2020

2/25/2020

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Beets with Toasted Walnuts and Feta

SERVINGS: 2-4
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Vegetarian
PREP/COOK TIME: 15 min/20 min

Beets with Toasted Walnuts and Feta

1-2 red beets, peeled and diced small (leaves also cut into small ribbons)
2 shallots or 1/2 yellow onion, diced small
1/2 c. chopped walnuts, toasted
6 oz. feta cheese, crumbled
2 tbsp. olive oil
2 tbsp. red wine vinegar
1 tbsp. honey
2 tbsp. parsley, chopped fine
salt and pepper
1 spoonful of sour cream, garnished on the plate

Start off by heating a pan on medium high heat with the olive oil. Once the oil is hot, add the onions and allow them to sweat for around 4 minutes.
Then, add the beets to the onions and season with salt and pepper. Saute until the beets are fork tender, or for 8-12 minutes.
Right before the beets are tender, add the leaf ribbons to the pan and saute for another 2 minutes. To finish the cooking process, add the red wine and honey and reduce the liquid for 4 minutes or until the beets soak up the vinegar.
Turn off the heat. Add a nice smear of sour cream to the bottom of a plate and lay the beets over top. Sprinkle the feta cheese and toasted walnuts on top and garnish the plate with the chopped parsley.

"Me Cuisine" Tips

To toast the walnuts, just add them dry into a pan on medium heat and toast until you can smell them and see them just starting to turn brown (nuts are very easy to burn because of the high fat content).
This recipe can also be incorporated into a mixed green salad to make it more filling.
Try adding different herbs, such as oregano or thyme. Beets are extremely versatile and can be cooked and seasoned many different ways.
Beets do stain clothes and equipment easily so be careful!

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November 08th, 2019

11/8/2019

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Seared Rockfish with Primavera Zucchini Noodles

SERVINGS: 4
DIFFICULTY: Moderate
DIETARY: Gluten-Free
PREP/COOK TIME: 30 min/20 min

Zucchini Noodles

4 zucchinis, spiralized into thin noodles (or 28 oz. from the store)
1 bunch broccolini, cut into small portions
2 green peppers, diced small
8 oz. cremini mushrooms, sliced
1 sweet onion, diced small
4 roma tomatoes, diced small
4 cloves garlic, diced fine
1/4 c. olive oil
1/2 tbsp. crushed red pepper
1 tbsp. dried oregano
1/4 c. parmesan cheese, grated
salt and pepper

Rockfish (or any white fish)

4 6 oz. fillets rockfish
2 tbsp. olive oil
salt and pepper

Begin by making the primavera sauce. Add the 1/4 c. olive, crushed red pepper, dried oregano, garlic, and onions to a sauce pan on medium heat. Cook for about 5-6 minutes or until the onions and garlic are soft. Add everything else to the pan minus the zucchini noodles.
Cook all of the sauce ingredients for about 8 minutes or until the vegetables are almost cooked through. Turn the heat down to low and simmer for about 15 minutes.
Once the sauce is done simmering, add the zucchini noodles and cook in the sauce for about 6 minutes. Don't forget to add salt and pepper throughout the cooking process! When the "noodles" are cooked through, add the parmesan cheese and mix until the sauce coats all of the noodles.
Heat a clean pan on high with 2 tbsp. of olive oil. Season the fish with salt and pepper on both sides. Once the oil gets hot, add the fish and cook on both sides for about 4 minutes or until each side is golden.
Toss the "noodles" and put on a plate with the fish on top for beautiful presentation!

Me Cuisine Tips

The cheese isn't neccessary, but it is a good way to tie the whole sauce together!
Primavera is essentially an Italian vegetable sauce. Add other combinations of veggies for different flavor profiles.
The sauce will work well with normal noodles as well, I have just been trying to eat a little healthier.
Any white fish works, but rockfish is meaty and juicy.

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October 26th, 2019

10/26/2019

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Thai Turkey Cabbage Wraps

SERVINGS: 5
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Dairy-Free
PREP/COOK TIME: 10 min/20 min

Cabbage Wraps

2 lbs. ground turkey
1 head green cabbage
1 sweet onion, diced
2 tbsp. fresh ginger, chopped
4 cloves fresh garlic, diced fine
2 thai chilies, diced fine
2 tbsp. ground turmeric
1/2 c. soy sauce
1 tbsp. fish sauce
1 tbsp. rice wine vinegar
1 tbsp. sesame oil
1/2 bunch cilantro, chopped fine
1/2 bunch green onions, chopped fine
1 tbsp. olive oil
salt and pepper

Pickled Veggies

3 carrots, cut length wise and chopped
1 bunch radishes, cut in half and chopped
1 c. rice wine vinegar
1 tbsp. honey
1 tbsp. toasted sesame seeds

Start by making the pickled veggies. Put all of the ingredients in a covered container and put in the fridge over night or for a couple hours if you don't have time. Be sure to to mix it really well before putting in the fridge.
Once the veggies have pickled for a while, start making the cabbage rolls. Heat the olive oil, ginger, garlic, chilies, and turmeric in a large pan. When the pan starts to sizzle, add the onion and ground turkey. Cook for about 10 minutes (or until brown and cooked through) and add the soy sauce, fish sauce, rice vinegar, and sesame oil.
Keep cooking until the sauce reduces slightly and take the mixture off the heat. Add the cilantro and green onion and mix well.
Remove the outer leaves of the cabbage and use the inner, more tender leaves for better wraps. Place the turkey in a leaf and top with the pickled vegetables.

Me Cuisine Tips

Not everyone will like the texture of the tough cabbage, so use lettuce wraps instead! Use something like bib or iceberg.
If you don't like the spice, remove the chilies.
This is a healthy version, but to make it more rich add beef instead or a fattier protein.

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September 27th, 2019

9/27/2019

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Slow Cooker Santa Fe Chicken with Avocado Lime Crema

SERVINGS: 8
DIFFICULTY: Beginner
DIETARY: Gluten-Free
PREP/COOK TIME: 30 minutes/6-8 hours

Chicken Stew

5 chicken breasts, skinless, boneless
3 bell peppers, sliced
1 large sweet onion, sliced
4 roma tomatoes, diced
1 6 oz. can green chilies
1 12 oz. can pinto/black beans, drained
2 habaneros, diced (optional)
4 cloves garlic, diced
4 tbsp. chili powder
4 tbsp. ground cumin
1 tbsp. cayenne pepper
3 tbsp. oregano
3 tbsp. olive oil
1 c. chicken stock/water
salt and pepper

Avocado Lime Crema

8 oz. sour cream
1 avocado, cubed
2 limes, juiced
1/2 c. fresh cilantro
1/4 c. green onion
salt and pepper

First, make the stew. Put all of the veggies and garlic at the bottom of the slow cooker. Add the beans and chilies on top of the veggies. Sprinkle about half of the ground seasonings over the veggies and beans and mix together. Pour the stock/water into the pot.
Place the chicken on top of the entire mixture and add the oil. Lastly, place the rest of the ground seasonings on top. Cook for about 6-8 hours on low heat or until the chicken can be pulled apart with a fork.
While the chicken is braising, make the crema. Put all of the crema ingredients into a blender and blend until full incorporated. It should not be too thick and should fall off a spoon. If the sauce is too thick, gradually add more lime juice or vinegar. Place in the fridge until cooled down.
Once the chicken is done cooking, place in a bowl and add the crema over top. This dish tastes amazing with some fresh green onions and avocado!

Me Cuisine Tips

Serve the chicken over some rice...or even cauliflower rice (that's what I used and it turned out amazing)!
To make it spicier, just add more habaneros or other hot peppers.
Adding corn will amp up the texture and make the liquid slightly creamier.

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September 23rd, 2019

9/23/2019

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Slow Cooker Pot Roast

SERVINGS: 6
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Dairy-Free
PREP/COOK TIME: 20 min/90 min (pressure cooker), 6-8 hrs (slow cooker)

Roast

2 3/4 lbs. beef chuck roast or shoulder
2 tbsp. dijon mustard
generous amount salt and pepper

Accompaniments

2 large carrots, chopped roughly
1 yellow onion, chopped roughly
12 oz. button mushrooms, sliced
2 celery stalks, chopped roughly
1/4 head cabbage, chopped roughly
1 lb. small yellow potatoes
4 cloves garlic, chopped fine
4 oz. tomato paste
16 oz. beef stock
2 sprigs fresh rosemary, chopped fine or whole
2 sprigs fresh thyme, chopped fine or whole
1/2 bunch fresh parsley, chopped fine or whole
2 dried bay leaves
1/4 c. red wine (optional)
generous amount salt and pepper

Put everything in the pot/slow cooker except for the roast (it really doesn't matter how you do it or the order). Generously salt and pepper the roast on all sides and coat the top with dijon mustard.
Place on top of all the veggies and herbs (if you keep the herbs whole, tie them up in a cheese cloth or pick them out later). Place the top on and either pressure cook for 90 minutes or slow cook on low heat for 6-8 hours.
When the timer goes off, make sure the vegetables are tender and the meat is falling apart. Perfect for a cold, lazy night!
Now, that is the quick way of cooking the pot roast. However, you can place the vegetables on a sheet tray with the tomato paste and roast them for about 20 minutes before adding into the pot. You can also sear the meat on all sides and get a nice crust before placing on top of the veggies. This just adds another depth of flavor, but is not necessary!

Me Cuisine Tips

Now, you don't have to add all of those vegetables. Be creative and add different types, like turnips or a different type of potato.
You can make a thicker sauce by removing the contents and reducing the liquid by half in the pot on high heat. This is essentially called a demi-glace and adds deep, rich flavor (add butter for a more luscious consistency).
Tastes really good with rice. However, if you are trying to lower carb intake, just remove the potatoes!

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September 15th, 2019

9/15/2019

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Keto Cauliflower Crust Pizza

SERVINGS: 2
DIFFICULTY: Expert
DIETARY: Gluten-Free
PREP/COOK TIME: 15 min/60-75 min

Crust

1 large head of cauliflower, stem removed
1 egg
1 c. parmesan cheese, grated
1 tbsp. dried oregano
1 tbsp. garlic powder
olive oil or cooking spray
salt and pepper

Pizza Sauce

1 16 oz. can san marzano tomatoes
4 cloves garlic, diced roughly
2 shallots, chopped
1/4 c. olive oil
1 bunch of basil
1 tbsp. dried oregano
pinch crushed red pepper
salt and pepper

Toppings

Whatever you want! (I had pizza sauce, mozzarella cheese, eggplant, pepperoni, mushrooms, and more parmesan cheese)

Preheat the oven to 350 degrees F. Pulse only the florets of the cauliflower in a food processor or blender until the consistency resembles small grains of rice. Spread the pulsed florets on a sheet tray with salt and pepper and bake in the oven for about 15 minutes or until the cauliflower is cooked through (this is to remove moisture from the cauliflower).
While the cauliflower is cooking, start the sauce by heating the olive oil, shallots, garlic, oregano, and crushed red pepper until the shallots are translucent on medium heat. After about 5 minutes of cooking, add the rest of the sauce ingredients and simmer for 30-40 minutes.
Once the cauliflower is done, remove from the oven and raise the heat to 400 degrees F. Now comes the tricky part. You have to remove more moisture from the cauliflower by putting a handful in a sheet of cheesecloth and twist until no more liquid drains out. You want to squeeze all of the moisture out of the cauliflower through the cheesecloth. When all of the moisture is taken out of all the cauliflower, add to a mixing bowl with all the the crust ingredients. It is not going to feel like any typical pizza dough, but it is enough to bind and form. On a sheet tray or pizza tray form the dough to your desired thickness (I did a thin crust about an 1/8 of an inch). Make sure the tray is non-stick or lather with oil or spray. Place the crust in the oven for about 35-40 minutes or until the crust is brown and dry.
While the curst is baking, take the sauce off the heat, cool, and pour into a blender. Blend until a smooth consistency and add back to the pot and simmer until the crust is done.
Once the crust is done baking, remove from the oven and let it cool slightly. Once cool, put a SMALL amount of sauce and toppings on the crust (you do not want to over sauce cauliflower crust or it will get wet and soggy and you won't be able to pick up the slices). Place back in the oven until the toppings and cheese is melted and cooked through.
Remove once all of the ingredients are cooked through and turn off the oven. All of the great pizza flavor without all of the carbs!

Me Cuisine Tips

For best results, use toppings that do not have a lot of moisture so your crust doesn't get soggy!
If you don't like the consistency, you can add almond flour to the crust to hold it together better.
Heavily season the crust since cauliflower does not have a lot of flavor.
The servings is two because I made two individual pizzas.

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September 11th, 2019

9/11/2019

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Falafel Pita Wrap

SERVINGS: 6
DIFFICULTY: Moderate
DIETARY: Vegetarian, Dairy-Free (w/o tzatziki), Gluten-Free (w/o pita)
PREP/COOK TIME: 25 min/20 min

Falafel

16 oz. dried garbanzo beans (or canned)
4 cloves garlic
1 c. parsley
1/2 yellow onion
1 tbsp. dried oregano
1 tbsp. dried thyme
1 tbsp. olive oil
salt and pepper
1/2 pan of neutral oil for frying

Tzatziki Sauce

2 c. greek yogurt
3 lemons, juiced
1/3 c. fresh dill, chopped
1/2 cucumber, chopped very fine or grated
1 clove garlic, chopped very fine
salt and pepper

Pita Garnish

Toasted pita wraps
Sliced tomatoes
Sliced red onions
Parsley
Sliced radish

Make the sauce by putting all of the tzatziki ingredients in a bowl and mix until thoroughly combined. Place in the fridge overnight for best results.
If you use dried garbanzo beans, soak them in water overnight (about an inch over the beans) before using OR boil them in hot water until slightly tender, but still firm. You can use canned garbanzo beans and skip this step.
Put the beans in a food processor or blender and pulse until the beans resemble tiny pellets (don't blend smooth or you won't have texture). Place in a bowl. Put the rest of the ingredients in a food processor and pulse the same way. Put those ingredients in the same bowl and mix until it is evenly distributed and you can form thick patties or balls. Form the falafels however you want an place on a tray.
Heat the oil in a pan or pot until about 375 degrees F. Place about 4-5 falafels in the oil so you don't overcrowd the pan and lower the temperature. If shallow frying, flip the falafel after 2 minutes or brown on one side. If deep frying, flip until evenly brown. Once each batch is done frying, place on a wire rack over a tray and sprinkle with some salt.
After all of the falafels are done (they should be crunchy on the outside and moist inside), place a couple inside the toasted pita bread and add the vegetables and add the tzatziki. You can also put it in a salad without the pita bread.

Me Cuisine Tips

Some of the aspect of this wrap aren't traditional, but they taste like they are and are extremely moist!
You can bake the falafel, but it won't be as tender because the beans can get dry.
Pickled radishes pair perfectly with this recipe.
Hot sauce is a good contrast with the creamy sauce and reminds me of halal trucks in New York City.

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September 10th, 2019

9/10/2019

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Vegan Stuffed Peppers with Chipotle Tomato Sauce

SERVINGS: 4-6
DIFFICULTY: Moderate
DIETARY: Vegetarian, Gluten-Free, Dairy-free
PREP/COOK TIME: 30 min/60 min

Stuffed Peppers

9 bell peppers, top off and cored
1/2 eggplant, diced small
1 1/2 c cooked quinoa
16 oz. tempeh, diced small
1/2 yellow onion, diced small
2 garlic cloves, diced small
1 tbsp. dried oregano
1 tbsp. ground cumin
1 tbsp. olive oil
salt and pepper

Spicy Chipotle Sauce

12 oz. crushed tomatoes
8 oz. canned chipotles, sauce and peppers
2 shallots, diced
2 cloves garlic, whole
1 carrot, diced
1 tbsp. dried oregano
1 tbsp. apple cider vinegar
1/2 tbsp. crushed red pepper
salt and pepper

Preheat the oven to 375 degrees F. Begin by making the spicy chipotle sauce. Add the shallots, garlic, carrots, oregano, red pepper, and olive oil into a pot and cook on medium heat for about 6 minutes. Once the vegetables start browning, add the rest of the ingredients and simmer for 20-25 minutes, or until the vegetables are soft. Once cooked, put in a food processor/blender and blend until smooth. When smooth, add back to the pot and continue cooking on low heat until the peppers are done (you can add water or stock to thin it out).
To make the filling, put all of the ingredients except the quinoa and bell peppers into a pan and cook on low heat to sweat out the vegetables, which should take 10-15 minutes. Once translucent, add the cooked veggies into a bowl with the cooked quinoa (cook the quinoa in a rice cooker or using a pot with water).
Stuff the peppers by taking the filling and packing it tight in each pepper until you are unable to add anymore. Place the peppers in a shallow cooking dish with two cups of water at the bottom of the dish. Cover with foil and put in the oven for about 45-60 minutes, or until the peppers are soft (this method is to steam the peppers and evenly cook them).
When the peppers are done cooking, take them out of the oven and either place on a serving tray or keep in the dish. Top each of them with the chipotle sauce and chopped parsley for added freshness!

Me Cuisine Tips

I added cheese on top for extra flavor!
Tempeh is imitating to some, but it is a perfect substitute for ground beef and is cheap. It is a lot tofu where it absorbs the flavor around it.
Add beans and corn to the filling for more color and flavor.
You can use rice instead of quinoa to act as a better binder for the filling.

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