When I'm Starving

Ingredients: 1 pound ground turkey (browning, optional) 1/2 red onion, chopped small 1/2 red bell pepper, chopped to liking 1/2 green bell pepper, chopped to liking 1 can diced tomatoes (14 oz) 1 can tomato sauce (14 oz) 1 can vegetable broth/stock 1 tablespoon oregano or Italian seasoning  1 tablespoon garlic salt 1-2 tablespoon Worcestershire sauce pepper to taste 2 cups white rice  Preparation: Place everything into crockpot (cook rice separately) Cook on high for 3-4 hours OR on low for 6-8 hours Serve with cooked rice *note: I cooked in crockpot for 2 hours then on high in sauce pan on stove for about 15-20 minutes. It still tasted like it was crockpot cooked. Meat was extra tender. 

Ingredients: 2 1/2 cups stale french bread, cut to bite sized pieces 2 eggs 1/4 cup water 2 tablespoon cocoa powder 2 cups milk 1 teaspoon vanilla  1 teaspoon cinnamon pinch of salt 3/4 cup semi sweet chocolate chips oil or cooking spray to coat pan Preparation: Set Oven to 350 degrees F Whisk eggs, sugar cocoa, milk, vanilla, cinnamon, and salt in a bowl gently toss bread into mix add chocolate chips, and soak for at least 15 minutes  add mixture into oiled, deep dish pan bake for about 35 minutes

*Serves 4 Ingredients: 2 cups chopped tomatoes, about ½ inch (any type of tomatoes you like) 2 ripe avocados, cubed ¼ small red onion, sliced ¼ cup minced cilantro (or parsley) Juice of 1 lime 2 Tbsp. extra virgin olive oil ½ teaspoon red pepper flakes Salt and black pepper to taste Additional  optional  add ins: 1 small cucumber, sliced ½ cup chickpeas ½ cup black beans 1/2 cup feta or cubed mozzarella Preparation: Mix ingredients into a bowl Serve immediately Good for at least a day

*Serves 6-8 Ingredients: 1 Baguette French Bread or Italian Bread, sliced, lightly toasted if desired 5-6 Tomatoes, finely chopped 1/3 Cup Chopped Basil Leaves 2 Cloves Garlic, minced 1 Tablespoon Balsamic Vinegar 1 Teaspoon Olive Oil 1/2 Teaspoon Black Pepper Powder 1/2 Teaspoon Salt, or to taste 1 Tablespoon Butter (optional) 1/2 Teaspoon Garlic Powder (optional) Preparation: Mix and place bruschetta onto sliced bread Serve

*Serves 2-4 Ingredients: 1 TBSP butter 2 cloves garlic, minced 4 oz cream cheese 2-3 TBSP milk ¼ cup Parmesan cheese 4-5 medium zucchini, spiralized salt & pepper to taste *optional - sliced cherry tomatoes for garnish Preparation: 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.

*Serves 4 Ingredients: 1.5- 2lbs Boneless Skinless Chicken Breasts ½ lb. fresh green beans, trimmed (about 2.5 cups) 1.25 lb. diced red potatoes (about 4 cups) ⅓ cup FRESH lemon juice (about 3 lemons) ¼ cup olive oil 1 tsp. dried oregano 1 tsp. salt ¼ tsp. pepper ¼ tsp. onion powder 2 garlic cloves, minced Preparation: Start by placing the chicken in a 6-quart slow cooker, in the center. Next add the green beans on one side. Then for the potatoes, you will need to mound them high off to the other side. In a medium sized bowl, whisk together the lemon juice, olive oil, oregano, salt, pepper, onion powder and garlic cloves. Pour this mixture evenly over the chicken, green beans and potatoes. Cover and cook on HIGH for 4 hours, without opening the lid during the cooking time.

*Serves 4, refrigerate up to 4 days (1 potato with dressing, 27g carbs) Ingredients: Chicken 1 1/2 pounds boneless, skinless chicken breasts (about 3) 3/4 cup hot sauce, such as Frank’s 2 tablespoons coconut oil 1 teaspoon kosher salt 1 teaspoon garlic powder 1/2 teaspoon ground cayenne 4 sweet potatoes 1 tablespoon cornstarch, mixed with 1 tablespoon water to create a slurry Chopped green onions, for serving Blue Cheese Dressing (Optional/Preferred)  1/2 cup nonfat plain Greek yogurt 2 tablespoons milk 1/2 teaspoon white vinegar 1/4 teaspoon black pepper 1/3 cup crumbled blue cheese, plus additional for serving Preparation: Lightly coat a slow cooker with nonstick spray. Place the chicken in the bottom of the slow cooker. Place the hot sauce, coconut oil, salt, garlic powder, and cayenne in a microwave-safe bowl or measuring cup. Microwave until the coconut oil is melted (about 45 seconds), then stir until smooth. If you prefer not to use the mi...