1 TBSP butter
2 cloves garlic, minced
4 oz cream cheese
2-3 TBSP milk
¼ C Parmesan cheese
4-5 medium zucchini, spiralized
salt & pepper to taste
*optional – sliced cherry tomatoes for garnish
In a large pan, melt butter over medium low heat. Then add minced garlic.
Let the garlic and butter cook together for a minute or so, then add cream cheese and milk.
Allow the cream cheese to melt and start forming a simple sauce.
Add in all the zucchini noodles. Toss the zoodles to coat with the sauce.
Add Parmesan cheese and cook all together, just until the noodles are barely fork tender and all the cheese has melted.
Serve immediately and enjoy!
Sometimes I add grilled shrimp or Chicken!
2 lbs. beef roast, thinly sliced
3 cloves minced garlic
1 tbsp. dried parsley
1 tsp. black pepper
1 tsp. salt
1/2 cup vegetable broth
1 red onion, thinly sliced
1 tbsp. lemon juice
4 tbsp. oil (olive, coconut, avocado, etc)
Pitas or Naan bread
1 cup plain Greek yogurt
1/2 cup cucumber peeled, seeded, and chopped
1 clove minced garlic
1 tsp. salt and pepper
2 tbsp. fresh dill
Turn Instant Pot on saute and let the pan warn up. When it’s warm, add oil to the bottom of the pan and let it get hot.
Add meat, seasoning, garlic, and onion to Instant Pot. Sear and let onions soften for 3-5 minutes
Pour lemon juice and broth over the meat. Give the meat a quick stir, then lock lid into place. Turn the steam valve to sealing. Using the Meat/Stew preset cook the gyro meat for 9 minutes. Let the pressure naturally release for 3 minutes before releasing the remaining pressure using the quick release method.
While the gyro meat is cooking mix together the Tzatziki sauce and slice your vegetable toppings. For added flavor drizzle apple cider vinegar and olive oil over vegetables.
To make your gyro layer the lettuce at the bottom of the pita or naan bread. Then add your meat, toppings, and sauce. This will keep the pita or naan from getting sogg
1/8 ounce cilantro
1 clove garlic
1/2 cup brown rice ( i use white or brown, and add lime and cilantro to rice too)
10 ounces cod
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1 cup sour cream
2 tbl mayonnaise
1/2 cup shredded green cabbage
1/2 cup shredded red cabbage ( i use all red)
1 teaspoon chipotle paste
Preheat oven to 425°F. Bring a medium pot of water to a boil over high heat. Stack tortillas and cut into 8 equal wedges. Halve lime; cut 1 half into wedges for serving. Rinse cilantro; roughly chop leaves and stems. Mince garlic.
Season boiling water generously with salt (the amount of water isn’t indicated because you’ll drain the rice, just like pasta, when it’s finished cooking). Stir in brown rice and cook until tender, 22-25 minutes. Drain and return to pot, off heat, then cover to keep warm until ready to serve. Meanwhile, line 2 baking sheets with foil for the next step.
Bake cod and tortilla chips
Pat cod dry with paper towel and place on 1 prepared sheet. Season all over with spice mix, ½ teaspoon salt, and pepper, then drizzle 1 teaspoon olive oil over each fillet. On other prepared sheet, toss tortillas with ½ tablespoon olive oil and ⅛ teaspoon salt to coat. Arrange in a single layer. Transfer both sheets to oven; bake until cod is opaque and cooked through and tortilla chips are just crisp, 8-10 minutes.
Make slaw and chipotle sauce
While cod and tortilla chips bake, in a large bowl, whisk together sour cream, mayonnaise, garlic, juice of ½ lime, half of cilantro, ¼ teaspoon salt, and pepper as desired. Add slaw mix and toss to coat. In a small bowl, stir together chipotle paste (use half for milder heat), 1 tablespoon olive oil, and 1 tablespoon water to combine.
Prepare avocado and flake fish
Halve avocado and discard pit; carefully scoop out flesh, discarding skin, then thinly slice. Using a fork, flake baked cod into large pieces.
Plate fish taco bowls
Divide brown rice between serving bowls. Top with cod, slaw, avocado, and tortilla chips, or arrange toppings in sections so you can enjoy them each one at a time. Drizzle over as much chipotle sauce as desired. Garnish with remaining cilantro, serve with lime wedges for squeezing over, and dig in!
INGREDIENTS LIST FOR THE STUFFED BUTTERNUT SQUASH
- 1 butternut squash
- 1/2 cup (125ml) vegetable broth
- 1 cup (250ml) heavy cream
- 5 garlic cloves (or to taste), minced
- 1 cup Italian 4 cheese mix
- 1 cup freshly chopped spinach
- Fresh thyme, to taste
- Kosher salt and fresh cracked pepper
- Red chili pepper flakes (optional)
1. Preheat the oven to 400°F(200°C). Scrub the outside of the squash clean and cut each in half down the middle from the stem to the root end. Scoop out the seeds and scrape a bit of the flesh with a melon baller, leaving a nice border all the way around. Sprinkle each half with salt and pepper.
2. In a large bowl, combine minced garlic, heavy cream with 1/2 cup vegetable broth, cheese and spinach. Mix well. Divide the mixture into each halves, then top with additional cheese and sprinkle with additional pepper, fresh thyme and red chili flakes.
3. Roast in the oven for 40 to 50 minutes, depending on the thickness of your squash, or until the flesh of the butternut squash is very tender when poked with a fork. Remove from oven and serve immediately.