Roma's Turkey & Veggie Chili ~ Sans the Beans!
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Delicious Paleo Turkey Chili make with no beans! The chunkyness comes from a 50% vegetable base of zucchini, carrots, celery and onions, with the other 50% ground turkey thighs! Super high in protein and low in fat and carbs.
Servings Prep Time
13 20
Cook Time
30
Servings Prep Time
13 20
Cook Time
30
Roma's Turkey & Veggie Chili ~ Sans the Beans!
Print Recipe
Delicious Paleo Turkey Chili make with no beans! The chunkyness comes from a 50% vegetable base of zucchini, carrots, celery and onions, with the other 50% ground turkey thighs! Super high in protein and low in fat and carbs.
Servings Prep Time
13 20
Cook Time
30
Servings Prep Time
13 20
Cook Time
30
Instructions
  1. 1) In a separate bowl, add the 2 cubes of chicken bouillon plus 4 cups of hot water and set aside. I use Knorr, but any brand will do.
  2. 2) Chop your onion into small pieces. Add the oil to the pan and add the onion. Add the turkey, garlic, and the salt and saute for about 10 minutes while breaking up the turkey pieces with the sharp edge of your spatula. Continue cooking until cooked through.
  3. 3) Peel the carrots and chop, as well as the celery and zucchini. You want them to be uniform and all about the same size. Put the vegetables in a separate pot. Add the bouillon cube with the 4 cups water. Boil and place on low. You'll want to boil for about 15 minutes on low so the veggies get soft.
  4. Add the turkey mixture to the vegetables. Add the cacao powder, smoked paprika, chili powder and honey. Stir until completely incorporated. Set on low and cook on the stove for about 15 minutes on low. Serve hot or cool and put away for meal prep for the week.
Recipe Notes

Nutrition facts per serving size (248g), 8oz, 1 cup:

Calories 243, Fat 13.4g (Saturated Fat 2.2g, Trans Fat 0), Cholesterol 96mg, Sodium 159mg, Potassium 523mg, Carbohydrates 8.6g (Dietary Fiber 2.4g, Sugars 4.8g), Protein 27.1g, Vitamin A 85%, Calcium 5%, Vitamin C 15%, Iron 15%.

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Roma's Chunky Cacao Mole Sauce
Print Recipe
Servings Prep Time
8 1/2 cup servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
8 1/2 cup servings 20 minutes
Cook Time
20 minutes
Roma's Chunky Cacao Mole Sauce
Print Recipe
Servings Prep Time
8 1/2 cup servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
8 1/2 cup servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: 1/2 cup servings
Instructions
  1. Add the oil to the pan along with the chopped onion and garlic. Saute for 5 minutes on medium to high heat.
  2. Chop the tomatoes and add them along with the raisins. Chop the 2 chilies from the can and add the teaspoons of adobo sauce.
  3. Add the bouillon cube and 2.5 cups of water along wit the chili powder, cinnamon, salt, pepper and cacao powder.
  4. Add the honey and the almond butter. Incorporate all the ingredients and cook on medium for about 15 minutes.
  5. Add your immersion stick blender and turn on to low, pulsing in and out of the sauce until you get your desired consistency. Less for more chunky, or more for smooth. If you prefer, you can add to a large blender or food processor to blend if you don't have an immersion stick.
  6. Once blended (if out of the pot, return to the pot), then turn flame to low and cook another 5 minutes. Continue to taste test and add more cacao powder if you wish, or honey or chili powder. It's really up to your palate to determine if it needs to be sweeter or more bitter. Enjoy!
Recipe Notes

Nutritional content: 10 servings. Serving size, 1/2 cup (121g) Calories: 152, Fat: 7.2g (Saturated fat 0.9g), Cholesterol: 0, Sodum: 29mg, Potassium: 328mg, Total Carbohydrates: 21.8g, Dietary Fiber: 2.1g, Sugars 14.7g, Protein 3.0g, Vitamin A: 11%, Calcium: 4%, Vitamin C: 14%, Iron: 5%

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Hoisin Glazed Pork Chops
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Succulent glazed pork chops marinated in a homemade Hoisin Sauce! Finger licking good! This sauce can also be used on beef or chicken or it can be spooned over veggies or rice or both!
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Hoisin Glazed Pork Chops
Print Recipe
Succulent glazed pork chops marinated in a homemade Hoisin Sauce! Finger licking good! This sauce can also be used on beef or chicken or it can be spooned over veggies or rice or both!
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Ingredients
Servings: people
Instructions
  1. Rinse your pork chops and pat dry. Season with salt and pepper and set aside.
  2. Peel the garlic and finely chop.
  3. Add the oil to the pan, heat to medium, and add garlic. Stir for about 2 minutes until golden brown. Then add the soy sauce, honey, vinegar, sriracha and tahini and whisk till fully mixed. Cook on the pan on medium heat about 4-6 minutes until the sauce thickens.
  4. Take off the burner and use a salt and pepper grinder and give each grinder about 4-5 grinds.
  5. Take a 1/2 of your mixture and put it in a large gallon ziplock back. Add in the pork chops and zip up the bag, making sure you've laid it flat to get the air out before sealing the bag. Put in the fridge to marinate for at 30 minutes, making sure to turn half way so that both sides of the chops are evenly marinated.
  6. Heat your large skillet and remove the pork chops from the marinade. Place in pan and cook for 1-2 minutes until the chop is golden brown, then flip and cook on the other side for 1-2 minutes and continue this process until your chops are cooked to 135 degrees in the thickest part of the chop.
  7. Remove from heat and pour the remaining 1/2 cup of sauce over the chops so they're covered in sauce. Place your lid on your pan and let sit for 10 minutes so that the pork will come to 145 degrees before serving. Transfer to a plate. I use a large spoon and scoop the sauce and tidbits in the pan over the rice and veggies I serve it with.
Recipe Notes

The cooking time will depend on the size of your chops. If the chops are too thick, have your butcher cut them in half. I always have mine cut down to the size of a boneless chop because they get far too dry and woody when trying to cook a very thick 1" porkchop! Also, pork chops cook quickly, so make sure not to overcook them, as that makes them tough and chewy and you don't want that with this yummy sauce! Enjoy!

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Salmon Bake Tacos
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Baked salmon with onions and bell peppers spooned into heated and crisp corn tortillas! Yum!
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Salmon Bake Tacos
Print Recipe
Baked salmon with onions and bell peppers spooned into heated and crisp corn tortillas! Yum!
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Ingredients
Servings: people
Instructions
  1. Peel and slice the onion into thin strips. Set aside in a bowl.
  2. Cut the tops (stem) off the peppers. Remove the core and seeds and slice thinly just as you did the onions. Add to the onion bowl. Mix together.
  3. In a 9x13 pan, or any casserole dish that will accommodate your salmon (making sure there's about an inch or more around the salmon for you to layer the onions and bell pepper mix), lay the salmon with either the skin on or off (it doesn't matter, just a personal preference for you) in the middle of the dish and add your onions and peppers around it. If you're keeping the skin on it, make sure the skin side is on the bottom of the dish. Once the salmon if fully cooked, the salmon will just slide off of the skin when serving.
  4. Take your blackened seasoning salt and shake all over the salmon until it's covered in the spice.
  5. Take your olive oil and in a quick back and forth motion. pour zig zags of it from one side of the dish to the other. Pop in the oven @375 degrees for 15 minutes. Open the oven after 15 and with a set of tongs, toss the onions and peppers around so that you ensure they evenly cook. Put back in the oven for another 15 minutes. Make sure ALL of the pieces of onion and peppers are evenly coated with olive or avocado oil at the beginning and midway point. This will prevent them from getting scorched tips.
  6. At the 30 minute mark, remove the dish from the oven, pour enough teriyaki sauce over the piece of fish to cover it, and pop back into the oven for an additional 8-10 minutes.
  7. While it's in it's last 8-10 minutes, I heat my tortillas (I use the small slider taco sized ones) over an open flame on the stove and make about a dozen of them, and put the heated and crispy tortillas into my tortilla keeper and put it on the table. Once the salmon is ready to come out, I place the dish on the table along with the tortillas and scoop the salmon into the tortillas, and top with the onion and peppers and a dollop of guacamole (I always have a container ready to go in the fridge) and voila. Baked salmon tacos!
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Rotisserie Chicken Enchiladas
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This is my go-to enchilada recipe that I've been making for decades. Using a rotisserie chicken makes it super easy and fast dinner. We love to have leftover enchiladas with easy over eggs on top for breakfast the next morning. It's a great post-workout protein breakfast that's yummy!
Servings Prep Time
4-6 people 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time
35-40 minutes
Rotisserie Chicken Enchiladas
Print Recipe
This is my go-to enchilada recipe that I've been making for decades. Using a rotisserie chicken makes it super easy and fast dinner. We love to have leftover enchiladas with easy over eggs on top for breakfast the next morning. It's a great post-workout protein breakfast that's yummy!
Servings Prep Time
4-6 people 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time
35-40 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 375 degrees. Spray casserole dish with olive or avocado oil and set aside.
  2. Remove the skin and shred your rotisserie chicken and place in a large mixing bowl. Set aside.
  3. Peel and chop the large onion. Add olive oil to coat the bottom of your pan and saute the onion until it's translucent. Add to the bowl of shredded rotisserie chicken.
  4. Add 1 cup of cheese and 1/2 cup of sour cream to your your shredded chicken.
  5. Add 1/2 can of the Hatch Chili Enchilada Sauce to the shredded chicken. Stir the chicken, cheese, and sour cream together. Set aside.
  6. You'll need 2 small frying pans and 1 large dinner plate. Have the plate next to the pans on your counter. You'll be transferring the tortillas once they've been through the oil and sauce to this plate.
  7. In one pan you'll pour about 1/3 of the can of enchilada sauce to cover the bottom. In the other pan you'll add enough oil to cover the bottom of the pan. Do NOT turn on the heat to the enchilada sauce pan. It stays cold. Turn on the heat to medium low for the oil pan. When hot, add one tortilla till it softens and begins to bubble. Turn with tongs and give it another 30 seconds. Then take the tortilla and add to the 2nd pan where you have the enchilada sauce. Use your tongs and flip in the sauce so both sides are coated, then move to the plate. Add the 2nd tortilla to the oil and repeat this process until you've prepped your 10-12 tortillas. The idea behind this is to soften and drench the tortillas with oil and sauce to add flavor and make the tortilla malleable to roll.
  8. Bring your plate over to your counter and set next to the bowl of mixed goodness! I leave the stack of softened tortillas in place and spoon a large amount of the chicken mix down the center. I put just enough in it so that the tortilla can fold on either side to cover the mix. Place the seam side down on the pan and push into the corner. Do the same with the rest of the tortillas until they're all side by side in the pan. If you want to use a full dozen, don't fill the tortillas as much.
  9. Open the 2nd can of the Hatch Enchilada Sauce and pour over your entire tray of rolled enchiladas. I use about 2/3 of the can, so that every single piece of tortilla is covered. Then sprinkle the rest of the cheese left in your bag (it should measure 1 cup) over the enchiladas.
  10. Place in the oven and bake for 35-40 minutes until the cheese is melted and the enchiladas are bubbling. Remove from oven and let cool on the counter for about 10 minutes before serving. Enjoy!
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