Teriyaki Chicken

Try this Teriyaki Chicken for your next dinner option! Chicken supports weight management, maintains bone density, and provides essential vitamins and minerals. Garlic enhances immune function, improves cholesterol levels, and lowers blood pressure. Coconut aminos is a soy-sauce alternative that is gluten-free and lower in sodium. Prepare this Teriyaki Chicken for a savory dinner option and enjoy!

Ingredients:

• 1 ¼ lb chicken breast

• 1 ½ cup organic jasmine rice

• 1 garlic clove, grated

• ½ cup coconut aminos

• ¼ cup honey

• 2 tablespoons coconut oil

• ¼ teaspoon fresh ginger, grated

Instructions:

1) In a medium bowl, whisk together honey, coconut aminos, garlic, and ginger.

2) Slice chicken breasts into ½-inch thick strips, then cube. Add chicken to the marinade bowl and toss. Refrigerate for 15 minutes.

3) Cook rice according to the package while the chicken marinates. Save the marinade.

4) Heat a large pan over medium-high heat. Add coconut oil, allowing it to heat up.

5) Work in batches, adding the chicken to the skillet and cooking for 3 minutes on each side. When the chicken is done, take it out of the pan and pour your saved marinade in. Bring to a slow boil.

6) Simmer the marinade for 2 minutes, then return the cooked chicken to the pan, coating it with the sauce.

7) Place your cooked rice on your plate. Top it with a serving of teriyaki chicken.

8) Garnish with chopped green onions and diced cucumber and enjoy!

Shrimp Boil Sheet Pan

Try this Shrimp Boil Sheet Pan for your next dinner option! Shrimp is high in protein, which promotes heart health and immune function. Sausage helps build muscle, boosts red blood cell production, and supports energy production. Corn supports eye health, regulates blood pressure, and fights inflammation. Prepare this Shrimp Boil Sheet Pan for a balanced, satisfying meal, and enjoy!

Ingredients:

• 4 pounds of large, unpeeled shrimp

• 4 pounds of small red potatoes

• 2 packages smoked sausage, cut into 2-inch pieces

• 8 ears of corn, shucked and cut in half

• 3 garlic bulbs, halved

• 2 yellow onions, peeled and quartered

• 2 lemons, quartered

• 2 bay leaves

• 2 tablespoons salt

• 2 tablespoons black pepper

• Parsley

Instructions:

1) Use two large 6-quart pots of water or fill a 12-quart stock pot with a perforated insert. If using two pots, split the water and ingredients between them.

2) Add garlic bulbs, lemons, bay leaves, salt, and black pepper to the pot(s). Cover and bring to a rolling boil.

3) Add potatoes and cook for 7 minutes. Add sausage and onions. Return to a boil and cook for 5 minutes.

4) Add corn ears and return to a boil. Cook until corn and potatoes are tender, about 5 more minutes.

5) Add shrimp and cook until they turn pink, about 3 minutes.

6) Remove the insert or drain in a large colander.

7) Serve the seafood and vegetables on platters or across a line table, season with parsley, and enjoy!

Stuffed Cabbage Rolls

Try these Stuffed Cabbage Rolls for your next dinner option! Cabbage boosts digestion, improves heart health, and is high in nutrients. Ground Turkey is a lean source of protein that supports muscle growth and provides energy. Brown rice is highly nutritious, rich in fiber, and helps stabilize blood sugar. Prepare these Stuffed Cabbage Rolls with a side of roasted vegetables and enjoy!

Ingredients:

• 8 cabbage leaves

• 1 lb organic ground turkey, cooked

• 1 egg

• 15 ounces of tomato sauce

• 15 ounces petite diced tomatoes

• ½ cup water

• 1/3 cup brown rice, cooked

• ¼ cup onion

• 1 teaspoon salt

• ¼ teaspoon black pepper

• Cilantro for garnish

Instructions:

1) Add water to a large saucepan and lightly salt. Bring to a boil. Add cabbage leaves and cook for 2-4 minutes, until softened. Drain pan.

2) Mix the tomato sauce and petite diced tomatoes in a small bowl. In a separate large bowl, combine ground turkey, brown rice, onion, egg, 2 tablespoons of the tomato mixture, salt, and black pepper.

3) Into each cabbage leaf, spoon in about 2 tablespoons of the turkey mixture. Roll and tuck the cabbage leaf to prevent the filling from falling out.

4) Place cabbage rolls in a large skillet over medium heat. Pour the remaining tomato mixture on top. Cover and bring to a boil, then reduce and simmer for about 40 minutes, stirring frequently.

5) Plate your cabbage rolls, garnish with cilantro, and enjoy!

Slow Cooker Pot Roast

Try this Slow Cooker Pot Roast for your next dinner option! Beef is a rich source of protein that supports muscle growth and energy. Yellow potatoes support nerve function, combat inflammation, and improve the gut microbiome. Carrots support vision, fight off infections, and protect against heart disease. Prepare this Slow Cooker Pot Roast for a balanced, nutrient-rich meal and enjoy!

Ingredients:

• 2 ½ - 3 pound beef chuck roast

• 24 ounces baby yellow potatoes, halved

• 1 pound carrots, peeled and cut into 2 to 3 inch pieces

• 2 cups bone broth

• 1 large onion, chopped

• 6-7 garlic cloves, minced

• 2 teaspoons coconut oil

• 1 teaspoon dried thyme

• 1 teaspoon salt

• ½ teaspoon black pepper

• Thyme and Rosemary sprigs

Instructions:

1) Add coconut oil to a large heavy skillet over medium-high heat. Place the roast in a skillet and sear each side for 3-4 minutes.

2) Transfer roast to a slow cooker. Add garlic, dried thyme, salt, and black pepper.

3) Add potatoes and carrots around the roast. Pour in broth.

4) Place lid on slow cooker and let sit on low for 8-10 hours, or on high for 6-7 hours.

5) Plate your roast with the carrots and potatoes.

6) Garnish with thyme and rosemary sprigs and enjoy!