Ham, broccoli and cheese noodle casserole

1 pkg quinoa rotini noodles
1 c chopped fresh broccoli
1 c ham cubed
1/2 c shredded cheddar
6 thin slices baby Swiss
1 c milk
1/2 c heavy whipping cream
1 can cream of chicken
2 tbsp real butter
Salt and pepper

Preheat oven to 350*. Cook quinoa noodles as directed on package (add your broccoli too)... Mix in bowl; cream of chicken, milk, heavy whipping cream, ham and cheddar cheese, set aside. When pasta and broccoli are done, drain and mix in, then melt butter in the already hot sauce pan and pour in, mix well adding salt and pepper.  Spread mixture into glass baking dish and top evenly with Swiss cheese. Cover with foil and bake 10-15 minutes until cheese is melty, then stir and serve. Yum!

Brussels with Bacon

1 bag Brussel sprouts rinsed and halved
3 pieces bacon cut into cubes
1/4 yellow onion diced
1 tbsp garlic olive oil
1 tbsp real butter
Juice of 1/4 lemon
Salt and pepper

Preheat oven to 350* and heat butter in skillet. Add onions and cook until translucent. Put Brussels sprouts into glass baking dish and pour onions in. Using the same skillet, cook your bacon until slightly crispy. Add olive oil and lemon juice to Brussels then top with bacon and mix thoroughly. Grind sea salt and black pepper over the top and roast for 20 minutes. Remove from oven and stir, then cook another 15-20 minutes until slightly crisped. I enlisted the help of my awesome niece ❤️

Carrot ginger salad dressing

1/2 c soy sauce
1/4 c white vinegar
1/8 c olive oil
1/8 c lemon juice
3/4 yellow onion
3 handfuls baby carrots
2 tbsp grated ginger
1 tbsp minced garlic

Purée all ingredients in blender and top a simple salad. A popular hibachi restaurant uses this dressing, and if you've had it you know it packs more than enough flavor.

Homemade horseradish sauce

1 horseradish root
1/2 c apple cider vinegar

Peel and slice horseradish and blend with vinegar, strain and viola.

Here are a couple sauces I made out of the straight stuff:

2 tbsp prepared HR, 1 tbsp white vinegar, 1 tbsp mayo, 1/2 tbsp sour cream, 1/2 tbsp Dijon mustard, juice of 1/4 lemon, 1 tsp worstcestershire,1 tsp garlic salt, 2 garlic cloves, pepper. Blend

2 tbsp prepared HR, 1 tbsp mayo, 1 tbsp sour cream, 2 tbsp Gorgonzola, 1 green onion, 3 garlic cloves, salt and pepper. Blend

2 tbsp prepared HR, 1 tbsp mayo, 1/2 tbsp sour cream, juice from 1/2 lemon, 3 garlic cloves, 1 tsp cayenne pepper, 1 tsp dill weed, pepper. Blend

Enjoy! We served these with grilled rib eyes and white rice. Yummy!

Jalfrezi Turkey Curry with Rice

1 jar Jalfrezi Curry
1 pkg ground turkey
2 small red potatoes (or 1 sweet potato)
1/4 white onion
1/2 bag sliced baby bella mushrooms
handful chopped cilantro
2 tbsp chili garlic olive oil
cayenne pepper
garlic salt
1 C brown Jasmine rice (cooked)

Heat oil in sautee pan while dicing potatoes and onion, then add them to the oil. Cook until onions become somewhat clear and soft, then add mushrooms and turkey. Stir everything continuously while sprinkling garlic salt and cayenne pepper. Cook down (it will get liquidy) until everything starts crisping and sticking to the pan. Then add the Curry sauce and cilantro. Mix well and let it all heat through. Serve over rice. Enjoy!

Beet, arugula and goat cheese salad + Chickpea, avocado and goat cheese salad

Ok so I cannot really take credit for these two amazing sides, but I did put my own spin on them! Also I grilled a ribeye steak for the main dish (super easy)... Low heat 15 min on one side, 10 on the other with whatever your favorite seasonings are.

Beet salad:

3 beets
2 handfuls arugula
2 tbsp goat cheese
juice from 1/4 lemon
1/2 tbsp olive oil
salt and pepper

Microwave beets for 6 min on high wrapped in paper towel and let cool, then peel and slice. Mix with other ingredients.

Chickpea salad:

1 can chickpeas, drained
1 small avocado, diced
1 green onion, sliced
3 tbsp chopped fresh cilantro
juice from 1/3 lemon
2 tbsp goat cheese
salt and pepper to taste

You will be fully satisfied with this meal, no guilt!

Turkey, mushroom and spinach pasta bake

1 lb ground turkey
4 handfuls baby spinach
1 carton mushroom slices
1/4 white onion diced
4 garlic cloves diced
3 tbsp olive oil, divided
4 oz cream cheese
1/2 jar Arrabiata sauce
1 box quinoa macaroni
Salt, pepper and garlic salt
2 oz shredded mozzarella

In Dutch oven sautée ground turkey with 1 tbsp olive oil and spices until browned. Preheat oven to 350, and boil water for noodles as directed on package. Add garlic and onions to meat and cook until they're kind of clear, add rest of olive oil, mushrooms and spinach and cook until wilted. Add noodles, cream cheese and Arrabiata and stir. Top with mozzarella, cover and bake 25 minutes. Mmm grown up hamburger helper!

Kitchen sink chicken salad

1 4 oz chicken breast
1/4 green apple
2 celery stalks
2 small green onions
1/3 avocado
6 cherry tomatoes
2 tbsp chopped cilantro
1 tbsp sliced almonds
1 tbsp shredded cheddar
2 tbsp mayo
1 handful mixed greens
Creole seasoning
Onion powder
Garlic salt
Lemon pepper

Preheat oven to 400* and sprinkle chicken breasts with creole, onion powder and garlic salt; bake 30 minutes. Meanwhile chop apple, celery, onion, avocado, cilantro, and tomato, and set aside in serving bowl. When chicken is finished cooking, shred and mix with mayo and lemon pepper. Place on top of veggies and add mixed greens, cheddar, almonds and mix well.

Shrimp arrabiata

1 cup cooked quinoa noodles
1 jar Arrabiata sauce
1/8 white onion
8 white mushroom slices
10 rock shrimp
1 tsp minced garlic
1 tbsp olive oil
1 tsp lemon juice

Sautee shrimp with lemon juice, onion and mushroom with garlic and olive oil, meanwhile boiling noodles. When shrimp is pink and onion is transparent add sauce and simmer 5-10 minutes on medium. Add noodles and serve.

Paleo Taco Salad

1 head romaine lettuce
2 oz lean ground beef
1 avocado
1/8 white onion
4 tbsp lime juice
1/8 cup cilantro
2 tbsp salsa
6 cherry tomatoes
Cayenne pepper, garlic salt, cumin and onion powder

Sautée ground beef with spices, chop lettuce, and put avocado, cilantro, salsa, onion and lime juice in the blender until smooth. Pour over lettuce, tomato and meat. Enjoy!