3 EZ Main Meals

One of the primary ‘easy’ meals people miss when they clean up their diets is PIZZA! I include a very easy, clean version here that I came up with one evening.  It’s important to use raw cheese, available in most health food stores.  Why raw?  Because the enzymes that enable dairy to be processed in the digestive tract are present, and some folks who can’t handle processed dairy can handle a little bit of raw cheese once in a while.  You could also use goat cheese instead (preferable).  There’s no protein included in this recipe – so add some meat on the side (try the turkey sausage recipe in Genesis, leftover meatloaf, or whatever you have…)

In the second recipe, the emu can be replaced with any ground meat.  This recipe, very quick and easy, will surprise you!

Turkey doesn’t get any easier than the Crocked Turkey, and it will feed you for DAYS!

PORTABELLA PIZZA serves 2

4 portabella mushroom caps (stems removed)

2 oz RAW jack cheese, shredded

8 TBS Walnut Acres Low Sodium Marinara sauce (tomato and basil)

a few TBS each of: chopped onion, red bell pepper, fresh basil, or any veggie you like on pizza

Heat up your broiler.  Broil the mushroom caps on both sides, about 3-5 minutes each side until cooked, but not over-cooked.  Pull them out of the broiler and layer on sauce, veggies, and shredded cheese.  Slip back under the broiler until the cheese is melted, just a few minutes.  Enjoy!

EMU IN CABBAGE CUPS serves 4

1 lb ground emu

6 oz cabbage, in whole leaves (small head preferred)

2 cloves garlic

1 cup chopped onions

3 roma tomatoes

1 TBS salt free seasoning (I like Spice Hunter’s Jamaican Jerk in this one)

1 whole avocado

Peel the outer leaves of off the cabbage, keeping them whole to form cups.  Trim off any tough spots.  You need 8 cabbage cups. Brown the meat with the onion, minced garlic,and 1 TBSP seasoning of choice. When the meat is cooked, add the tomato and cook about 3-5 minutes. Fill each cabbage cup with 2 oz of meat. Top with a slice of avocado. Roll in the sides to eat it, 2 cabbage cups serves 1!

CROCKED TURKEY BREAST

1 turkey breast, preferably organic and free range, bone in

2 carrots, 4 stalks celery, 1 onion, Braggs Salt Free Seasoning (or salt free poultry seasoning)

Place the turkey breast skin side up in a large crock pot or slow cooker.  Chop the veggies in quarters roughly and sprinkle around the breast.  Top the turkey with the seasoning, add 1/2 cup water, and cover.  Cook on low about 8-10 hours, or high for 4-6 hours.  Great leftovers!

These recipes are in Genesis Recipes, except the Crocked Turkey (as breast sizes vary).