Steak with Sautéed Mushrooms

Courtesy of Double R Ranch

Using a large skillet, add butter and oil to the pan over medium-high heat.

In a bowl, quickly toss the mushrooms in soy sauce, then add to the butter and oil and stir. Once all the mushrooms are coated in the oil mixture, allow them to sear without disturbing or stirring for a few minutes until golden brown on one side. If adding wine, pour in once one side is golden and allow it to evaporate.

Lastly, add garlic and thyme, and continue to cook the mushrooms until they are cooked through. Salt and pepper to taste.

Steak with Blue Cheese Sauce

Courtesy of Double R Ranch

After searing and basting the steak, use the same pan with any remaining basting aromatics.

Keep heat on medium and pour in beef stock and shallots.

Allow the mixture to reduce by half, then pour in cream.

Stir and simmer for another 5 minutes until the sauce begins to thicken.

Add cheese and chives, then simmer until melted.

Steak with Crab Oscar

Courtesy of Double R Ranch

Mix everything together, mound on top of seared steak, and finish it in a 350ºF oven until the steak reaches the desired internal temperature, and the crab topping is golden brown.

Protein-Packed Lasagna

Cook ground beef, sausage, onion, and garlic in a Dutch oven over medium heat until well browned.

Stir in crushed tomatoes, tomato sauce, and tomato paste. Season with 2 tablespoons parsley, basil, 1/2 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Stir in zucchini noodles.

In a mixing bowl, combine ricotta cheese with egg, and the remaining 2 tablespoons parsley.

Preheat the oven to 375°F.

Cut egg white wraps into squares.

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13-inch baking dish. Arrange egg white wraps in a single layer over meat sauce and use the cut edges to fill in the sides. Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of the mozzarella cheese. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat these layers and top with remaining mozzarella and Parmesan cheese.

Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.

Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes. Let lasagna rest for about 15 minutes before serving.

Nutrition per serving: 290 calories; 9g total fat (4.5g saturated); 730mg sodium; 20g carbohydrate; 4g dietary fiber; 11g sugar (0g added sugar); 29g protein

Pasta with Creamy Red Sauce

Cook pasta according to package directions. While the pasta cooks, in a medium saucepan bring marinara sauce to a simmer. Stir in spinach, and when spinach is wilted stir in ricotta cheese. Bring back up to a simmer. Drain the pasta and stir sauce into cooked pasta. 

Nutrition per serving: 420 calories; 6g total fat (3g saturated); 460mg sodium; 67g carbohydrates; 7g dietary fiber; 6g sugar (0g added sugar); 18g protein 

Bonus: If you have leftover ricotta, it makes an excellent snack! Top ricotta with frozen dark sweet cherries and some sliced almonds. Refrigerate until the cherries are thawed and enjoy!  

Baked Cajun Catfish

Preheat oven to 425°F and drizzle 2 tablespoons oil on a large baking sheet. On a large plate, combine cornmeal and Cajun seasoning. Season catfish with salt and pepper, then dredge fish in seasoned cornmeal, pressing to coat.

Place fish on prepared baking sheet and drizzle with remaining 2 tablespoons oil. Bake until golden and fish flakes easily with a fork, 15 minutes. Serve with lemon wedges.

 

Nutrition per serving: 459 calories; 24g total fat (4g saturated); 501mg sodium; 31g carbohydrates; 2g dietary fiber; 1g total sugar (0g added sugar); 27g protein

Adapted from Delish.com

 

Fall Harvest Bowl with Maple Mustard Dressing

Preheat oven to 400°F. In a small bowl, whisk together all of the dressing ingredients, adding more or less water to achieve your desired consistency. Set aside.  

In a bowl, combine the ground turkey, sage, rosemary, thyme, 1 clove of minced garlic, and 1/4 tsp of salt.

Heat 1 tsp avocado oil in a cast iron skillet over medium-high heat. Brown the seasoned ground turkey in the pan, allowing some pieces to get dark brown and crispy, but not burnt. Once browned, remove from the pan and set aside in a bowl. Discard any remaining liquid from the pan.

Add the butternut squash and red onion to the skillet with 1 tsp of avocado oil, 1 clove of miced garlic, and 1/4 tsp salt, tossing with a spatula.

Place the cast iron skillet in the oven and cook for 20 minutes. Pull out of the oven and add the ground turkey into the pan, then place back in the oven and cook for an additional 5 minutes.  

Destem the kale, tearing the leaves into a bowl. Add ½ tsp avocado oil and massage the kale to reduce the bitterness.  

Split the kale, turkey, vegetables, and wild rice evenly into four bowls. Top with the maple mustard dressing, goat cheese, cranberries, and pepitas. Enjoy! 

Nutrition per serving: 390 calories; 9g total fat (4g saturated); 720mg sodium; 44g carbohydrates; 4g dietary fiber; 15g total sugar (5g added sugar); 37g protein

Perfect Barbeque Chicken Pizza  

  1. Place pizza stone in oven on middle rack and preheat to 500° or as hot as your oven will go.  
  1. Allow pizza dough to rest out at room temperature for about an hour before attempting to roll out. Gluten will relax and become much easier to manage. 
  1. Dust your pizza peel with semolina flour to help with sticking and start building your pizza. 
  1. Less is more here, so top with a good (thin) layer of pizza sauce to the edges. Then a good layer of the shredded mozzarella and the rest of the toppings.  
  1. Bake for 5-7 minutes on the pizza stone, turning once to get the even browning on all sides of the crust. Enjoy!  

Sheet Pan Piccata Chicken Dinner 

Preheat oven to 450°. Line a sheet-pan with foil and place a baking rack over half of the sheet pan. Set it aside. In a bowl, season chicken with parsley, 1 Tbsp garlic, oil, lemon zest and salt to taste.

In a medium size bowl, toss shallots, broccolini, grape tomatoes and fingerling potatoes with oil. Set it aside.

Place the potatoes scattered on the side of the prepared sheet pan without the roasting rack. Roast for about 5 minutes. Remove from oven, quickly place the chicken over the rack, return to oven and roast for 10 minutes.

In the meantime, in a small bowl, combine butter, lemon juice, wine, capers, parsley, the remaining 1Tbsp garlic, and season with a pinch of salt and freshly ground pepper. Set it aside.

Remove sheet pan from oven and scatter the broccolini rabe, tomatoes, and shallots in the pan, if needed move the potatoes a bit under the chicken, rotate the pan and roast for 5 minutes.

Remove from the oven, remove the baking rack, placing the chicken over everything; then pour the butter mixture over everything and roast for 5 more minutes.

Remove from oven and plate your Piccata Chicken with its sides; garnish with Parmigiano-Reggiano, extra parsley, and drizzle the pan juices over, thin slices of lemon.

Lean Grilled Al Pastor Skewers

Directions:
To begin preparing, add the dry chilies in a sauce pan with the ½ cup of chicken stock. Bring to a
boil and reserve. Once it cools down enough to touch, remove seeds and stems from chilies.
In a blender, add the vegetable oil, spices, salt, vinegar, garlic, chipotle paste, sugar, ½ cup of
sliced pineapples, lime juice and chilies with the chicken stock. Blend until well incorporated.
Taste and adjust flavors as needed. Reserve marinates.
Meanwhile, pork is in the freezer for about 20 to 30 minutes. Remove from freezer and slice into
1/8-inch-thick strips.
Combine pork strips with marinate, tossing well so every slice is marinated. You should
refrigerate for at least 3 hours for more flavor; or it can be refrigerated overnight.
Once ready, thread the piece of pork onto skewer, piercing a couple of times to make sure meat is secure. Next, pierce the pineapple piece; repeat until you have about two inches left of skewer.
Make sure everything is tight.
Grill skewers on your grill until pineapple pieces are lightly charred and pork is cooked through.
It should take about 5 to 8 minutes.
Transfer skewers to a platter, add lime and cilantro. Serve with tortillas and Salsa Verde and
enjoy!