Stuffed Peppers - Preheat oven to 375. Cut the tops off peppers, remove seeds with spoon. Set aside while you make your stuffing. Take your lean turkey and spices and begin to saute on stove top.
Broccoli & Chicken Saute - Put a 2 quart pot of water on to boil. While the water heats up start the chicken. Place the chicken breasts in a bowl and sprinkle with seasoning on all sides. Feel free to improvise with your seasonings, as long as they are not salt based (think cumin, paprika, rosemary, parsley... whatever you like).
Baked Squash and Spiced Turkey Stuffin - Preheat oven to 375. Halve the squash lengthwise and remove seeds with spoon (ice cream scoop works really well and you don't bend your spoons). Arrange cut side up in baking dish and back for about 45 minutes.
Simmer the beans to cook them down a bit. Prepare the meat in a skillet with a natural taco seasoning (to taste), prepare fish with seasoning on a grill wrapped in aluminum foil. Rinse and lay out 2-3 leaves of butter leaf lettuce…these are your "tortillas".
Mediterranean Salmon Salad - If not using leftover salmon, season the salmon filet with sea salt and fresh ground pepper. Heat oil in a large nonstick skillet and cook the salmon the salmon over medium-high heat until opaque throughout, about 4 to 6 per side; let cool and flake.
Asian Chicken Lettuce Wraps - Place chicken in a medium sauce-pan and cover completely with cold water. Bring to a simmer over high heat. Reduce heat to medium and cook the chicken breasts until no longer pink in the center, 15 to 20 minutes.
Preheat oven to 425. Line a baking sheet with parchment paper. Pat dry halibut filets, sprinkle with salt and pepper and drizzle with 1 tablespoon of olive oil and 2 tablespoons of lemon juice.
Salmon Salad with Lemon Vinaigrette - First make the salmon. Preheat oven to 450 degrees. Rinse the salmon and pat dry. Season with sea salt and fresh ground pepper and top with lemon slices and fresh dill (optional).
Paleo Fajitas - Combine the marinade ingredients in a large ziptop bag. Put the steak in the bag, press out any extra air and put in the refrigerator to marinate for an hour or more. When the steak is sufficiently marinated, heat a cast iron pan over medium-high heat.
Shrimp and White Bean Salad - Fresh ground pepper to taste Put all salad ingredient in large bowl and toss to combine. In a small bowl add vinegar, Dijon mustard, cumin and salt.
Marinated Salmon - Whisk marinade ingredients in a small bowl. Place salmon in a small baking dish and pour marinade over the salmon. Marinate in refrigerator for one hour or overnight. Preheat oven to 425.
