A few new recipes

Here are a few dishes I've made recently that are definitely going to stay in the rotation. All are gluten free and made with real ingredients.  I'm especially looking forward to the buffalo chicken wraps soon!

Easy Baked Tilapia 

 

Really simple but really good!

Ingredients

• 4 tilapia fillets
• Olive oil
• 1 teaspoon steak seasoning
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon dried thyme
• 1/4 teaspoon paprika
• 1/8 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Dash garlic powder

Directions

1. Place fillets in a greased large baking dish. Spritz with olive oil (I used my Misto). In a small bowl, combine the remaining ingredients; sprinkle over fillets.
2. Bake at 425° for 10-15 minutes uncovered or until fish flakes easily with a fork.

Notes: This was really flavorful for such a simple recipe. Great for busy weeknight meal.

Crockpot Buffalo Chicken Lettuce Wraps

 

via skinnytaste.com

Ingredients

For the chicken:

• 24 oz boneless skinless chicken breast
• 2 celery stalks
• 1/2 onion, diced
• 1 clove garlic
• 16 oz fat free low sodium chicken broth
• 1/2 cup hot cayenne pepper sauce (I used Frank's)

For the wraps:

• 6 large lettuce leaves (I used Iceberg)
• 1 1/2 cups shredded carrots
• 3 large celery stalks, cut into 2 inch matchsticks

Directions

1. In a crock pot, combine chicken, onions, celery stalks, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough). Cover and cook on high 4 hours.
2. Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes.
3. To prepare lettuce cups, place buffalo chicken mixture in each leaf, top with shredded carrots, celery and dressing of your choice. Wrap and enjoy! I served with a little steamed brown rice on the side.

Notes: These were so good!  Totally satisfied my craving for wings.  Loved the lettuce wrap idea for this recipe.

Turkey Quinoa Meatloaf

 

 

Ingredients

• 1/4 cup quinoa
• 1/2 cup water
• 1 tsp olive oil
• 1 small onion, chopped
• 2 large clove garlic, chopped
• 2 lbs ground turkey (I used half 93% and half 99% ground turkey)
• 2 tbsp tomato paste
• 3 tbsp Worcestershire sauce + a few splashes
• 1 egg + 1 egg white
• 1-2 grated carrots
• 1 1/2 teaspoons salt
• 1 tsp ground black pepper
• 1/4 cup tablespoons brown sugar
• 1/4 cup ketchup
• 1 tbsp mustard

 

Directions

1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
2. Preheat oven to 350 degrees.
3. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
4. Stir the turkey, cooked quinoa, onions, tomato paste, grated carrots, 3 tablespoons Worcestershire, egg + egg white, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into 2 loaves on a foil lined cookie sheet. Combine the brown sugar, ketchup, mustard, and a few splashed of Worcestershire in a small bowl. Rub the paste over the top of the meatloaves.
5. Bake in the preheated oven until no longer pink in the center, about 55 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees.

Notes: This was very good - I made 2 loaves so I could freeze one, could easily half this though. Next time I will also dice up a green pepper and sauté with onion for extra veggies. Hadley and Brandon gobbled this up.