Shannon's Butternut Squash and Sausage Risotto

A friend invited me to a Girls Dish Night where we all brought a main dish and recipe and shared.  So yummy.  This was one of the dishes served.  Delicious, not too long to make, and pretty healthy.  The kids enjoyed it too.  We doubled it for our family.

• 10 oz raw lean ground turkey
• 2 Italian Chicken Sausage Links
• 1/2 cup + 2 TBS dry white Jasmine rice
• 1 1/2 cup vegetable stock
• 2 cups spinach, chopped
• 1 shallot, sliced
• 1/2 clove garlic, minced

Toppings:

• Salt and black pepper, to taste
• grated Parmesan cheese
• cilantro, for garnish

1. Cook the rice according to the directions on the package, using vegetable stock for the liquid
2. Preheat oven to 400.  Peel and cube butternut squash.  Place on a baking sheet, lined with parchment paper.  Spray the tops with cooking spray and sprinkle with sea salt and pepper.  Roast in the oven for 30 minutes, flipping halfway.  Set aside.
3. In a large skillet or pan, brown the ground turkey over medium heat.  Once browned, add shallots and garlic, sliced chicken sausage, and chopped spinach.  Cook until the garlic is fragrant, the sausage is browned, and the spinach is wilted.  Turn heat down to low. 
4. Add the cooked rice and roasted butternut squash to the skillet and stir until well combined.  Serve and garnish as desired.

Tigernut Tortillas

We are doing a candida cleanse for one of the kiddos, so I made these tonight.  It really is true that boys feel love through their stomachs - my teenage boy was practically in tears over these.  Love being his mama!!  I ate them instead of the usual corn tortillas as well, and they really were good!  And even held together better than the corn tortillas.  Plus they only took about 5-10 mins to make. 

As a bonus, they're also AIP compliant.  And no rolling out required.  Win!

I added Bragg's nutritional yeast for a bit more flavor and nutrition as well.  It's become my new favorite add-in to paleo and keto recipes. 

• 1 1/4 cup tapioca flour
• 3/4 cup tigernut flour
• 2/3 cup water
• 6 TBS coconut oil, or other fat
• 2 pinches sea salt
• 2 tsp Bragg's nutritional yeast (optional)

1. In a medium saucepan, over medium-low heat, gently melt fat.  Remove saucepan from heat.
2. Add water and stir.
3. Add all remaining ingredients.  Stir with wooden spoon until well mixed.  
4. Heat large skillet, preferably cast iron, over high heat.  When hot, melt a small amount of fat in pan, and spread it around thinly.
5. Place 1/4 cup of the tortilla batter in the center of the hot pain.  Use a spatula to spread batter into a circle, about 6" in diameter.  
6. Cook the first side about 90 second-2 mins, until the sides and middle allow you to easily scoop under it to flip it.  Use spatula to flip.  Cook an additional 60 seconds.
7. Repeat with additional tortillas, reducing stove heat to medium.  You do not need to add more fat between each tortilla.  Cover tortillas until ready to eat to keep them soft and pliable.  
8. Refrigerate any leftovers, and reheat to eat.  

Corn and Zucchini Chowder

This was a delicious way to get my kids to eat plenty of veggies.  I went heavy on the zucchini and summer squash, and light on the corn.  Yum!  Great way to start the fall!

• 1 TBS butter
• 2 strips bacon, chopped
• 1 cup chopped yellow onion
• 2 celery ribs, chopped 
• 1 medium carrot, peeled and chopped
• 2 cloves minced garlic
• 1/2 tsp thyme
• 2 medium sweet potatoes, peeled and diced into 1/2 inch cubes
• 4 cups water
• 1 bay leaf
• 4 ears of sweet fresh corn, kernels cut from the cob (I used two cans instead of fresh)
• 1 medium zucchini, diced into 1/2 inch cubes
• 1 cup half and half
• salt and pepper to taste
• a few dashes of cayenne pepper
• chopped fresh parsley for garnish, if desired

1. In large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat.  Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 mins.  
2. Add onion, celery, carrots, garlic, and thyme.  Cook until veggies begin to soften, about 5 mins, stirring occasionally.  
3. Add sweet potatoes, water, and bay leaf.  Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 mins, or until the sweet potatoes are halfway cooked.
4. Add zucchini and corn; season with salt, pepper, and cayenne to taste.  Simmer for an additional 8-12 mins, or until vegetables are completely tender.  
5. Discard the bay leaf, and then transfer 2 cups of chowder to a food processor or blender; puree until smooth.  Stir the mixture back into the pot.  Add half and half and cook just until heated through.  Taste for salt and pepper.
6. Serve garnished with chopped parsley and a sprinkle of cayenne, if desired.  

Alfredo Sauce

One of my favorite people in the world showed me this recipe.  I throw in some leftover grilled chicken, steam fresh broccoli, and serve it over spaghetti squash.  Good enough to make for company, and easy enough to make during the weekday. 

• 1/2 cup butter
• 1 pint heavy whipping cream
• 4 oz cream cheese
• 2 tsp minced garlic
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 1/2 cup grated Parmesan cheese

1. In a medium saucepan, add butter, heavy whipping cream, and cream cheese.  Cook over medium heat and whisk until melted.  Add the minced garlic, garlic powder, italian seasoning, salt and pepper.  Continue to whisk until smooth.  Add the grated parmesan cheese.
2. Bring to a simmer and continue to cook for about 3-5 mins, or until it starts to thicken.  Toss in chicken and whatever veggies you want to add, then serve over pasta or spaghetti squash.  

Paleo pumpkin cookies

Mama winnnnn!  The kids gobbled these up and were begging me to let them take some in their lunches tomorrow.  Since they're grain free/sugar free, I can be guilt-free letting them take them.  Yum!  I'll need to make these a few more times through the fall!

• 1 egg
• 1/3 cup smooth almond butter (unsweetened)
• 1/2 cup pumpkin puree
• 1/2 coconut sugar
• 2 tsp vanilla extract
• 2 1/3 cup blanched almond flour
• 1 tsp baking soda
• pinch fine grain sea salt
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/2 cup Enjoy Life brand dark chocolate morsels

1. In a large bowl, whisk together the egg, almond butter, pumpkin puree, coconut sugar, and vanilla.  In a separate mixing bowl, combine the blanched almond flour, sea salt, cinnamon, pumpkin pie spice, and baking soda.  
2. Once the dry mixture is well combined, slowly mix it into the wet ingredients until fully absorbed and a cookie dough forms.  Lastly, stir in the dark chocolate chips.  
3. Chill dough in the freezer for 10-15 mins
4. Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.  (I used foil and greased it)
5. Once the dough is chilled, roll into 24 balls and place on prepared cookie sheets.  With a separate piece of parchment paper, flatten each ball into a cookie shape of about 1/2 inch thickness.
6. Bake in the preheated oven for 10-12 mins or until just set.  Remove from oven and allow to sit for a minute before transferring to wire racks to cool completely.  Store leftovers covered in the refrigerator.  

Broccoli Casserole

Lots of flavor, plenty of veggies, low carb, and easy to make ahead of time.  I doubled the recipe and put one of the dishes in the freezer.  I'll defrost and bake later.  Love this for the weekday or taking dinner to someone.  Instead of using chicken breasts, I simplified and used a pre-cooked rotisserie chicken.  Tilton family gives the thumbs up.  :)

• 2 lbs boneless, skinless chicken breast, cubed
• 1 TBS olive oil
• 2 10 oz bag cauliflower rice
• 16 oz bag broccoli
• 2 large eggs, whisked
• 3 cups shredded mozzarella cheese
• 2 tsp coarse sea salt (if doubling, use 3)
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp butter
• 1 cup shredded Italian blend cheese

1. Preheat oven to 400 degrees.  Spray a large 3 quart baking dish with non-stick cooking spray.  Set aside.
2. Slice chicken breasts in half horizontally to make thinner, lightly coat them with olive oil and place on a baking sheet.  Liberally season with salt and pepper, bake for 20 minutes.
3. While the chicken is baking, heat the bags of cauliflower rice according to directions (I saute in a little bit of olive oil).  
4. When chicken is finished, remove from oven and let cool for 5 minutes.  Carefully chop into bite sized pieces.  
5. In a large bowl, add cooked cauliflower rice, broccoli, chicken, eggs, mozzarella cheese, salt, garlic powder, onion powder, and butter.  Toss together until fully combined.
6. Transfer to casserole mixture to the prepared baking dish and top with Italian cheese blend.  
7. Bake for 50 minutes, until the cheese on top has fully melted and started to brown slightly.  Let cool 10 minutes before serving.  

Shrimp and Sausage Skillet

This busy-weeknight meal is packed full of flavor!  The kids all LOVED it.  The husband wasn't home tonight to taste it, but I'm pretty sure he'd approve.  It only took about 20 minutes to make, too!  It's got a good variety of veggies, which can easily be changed up, depending on what's in your fridge.  :)  

• 1 lb medium or large shrimp, peeled and deveined (I choose one with the tails off)
• 6 oz pre-cooked smoked sausage, chopped (We love jalepeno flavored)
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 orange bell pepper, chopped
• 1/2 of a medium onion, chopped
• 1/4 cup chicken bone broth, or regular chicken broth
• 3 zucchini, sliced
• 3 cloves garlic
• salt and pepper to taste
• pinch of red pepper flakes (I omitted because we used a spicy sausage)
• 2 tsp Old Bay Seasoning
• Olive oil or coconut oil
• Parsley for garnish, optional

1. Heat olive oil (or coconut oil) in large skillet over medium-high heat.
2. Season shrimp with Old Bay Seasoning, and cook 3-4 minutes, until opaque - remove and set aside
3. Cook onions and bell peppers in skillet with 2 TBS olive oil (or coconut oil) for about 2 minutes
4. Add sausage and zucchini to the skillet, and cook an additional 2 minutes
5. Put cooked shrimp back into the skillet, along with the garlic, bone broth, salt and pepper, and red pepper flakes.  Cook about one minute.  Remove from heat.  Garnish if desired.  Serve warm.