Having leftover chili accomplishes a lot – snacks, lunches, another dinner and, in this case, a great breakfast.
2-3 tablespoons organic butter (or coconut oil)
2 organic eggs per person
Raw cheddar cheese – optional Leftover chili, warmed
Beat eggs well in glass bowl
Warm leftover chili in small sauce pan
Melt butter in a medium stainless steel skillet over medium heat
When butter bubbles, pour eggs into center of pan
Using a rubber or flexible plastic spatula, gently lift edge of eggs and tilt pan to allow a small amount of liquid egg to pour under cooking egg (see video demonstration); REPEAT a few times to get all liquid from center
Once egg is cooked (= no liquid): spoon warmed chili over one edge of cooking egg
Makes 4-6 servings
5 bell peppers (mix/match colors!)
1 lb. grass-finished beef
1 large sweet onion, diced
8 oz. sliced and diced mushrooms
3 medium tomatoes, diced
3 oz. tomato paste
1 Tablespoon minced garlic
1 Tablespoon Sriracha (optional)
Preheat oven to 350 degrees.
Cut the top of each bell pepper about one inch from the top and remove seeds in the center. Add the bell peppers in a boiling pot of water for 4-5 minutes until tender. Drain and set aside to cool.
In a large pan on medium heat, saute your chopped onions and mushrooms for roughly 5 minutes until browned. Add beef and stir until lightly browned, not fully cooked. Reduce heat to low and then add the minced garlic, tomato paste, and diced tomatoes, and stir thoroughly.
In a medium-sized baking dish, line up your peppers so they are standing upright. Fill in your bell peppers with the meat and vegetable mixture. Add 1/3 cup of water to the bottom of your baking dish. Place in oven and bake for 35-40 minutes (or even longer depending on how tender you like your bell peppers). Enjoy!
If you don’t like lamb (or don’t have any available), no problem – this recipe works perfect with beef as well. Also, don’t think you have to brown the meat and cook this on the stove in a stock pot – you could just as easily throw all the ingredients into a Crockpot and it will turn out perfect.
1-2 lbs of lamb stew meat (shoulder) (or beef), cut into small chunks
1 large onion, chopped
1 bell pepper, chopped
2-3 potatoes, quartered
3-4 carrots, sliced or chopped (or could even grate and add at the very end)
1/2 head of cabbage, chopped
2 cups organic chicken broth
2 tablespoons organic butter
Sea salt, fresh cracked black pepper, to taste
1-2 teaspoons thyme (depending on whether you’re using 1 or 2 lbs of meat)
1 tablespoon marjoram
1/2 cup red wine - optional
Spread meat on cutting board and season with sea salt and fresh cracked black pepper
In medium stock pot, melt butter over medium heat – add meat and cook for 4-5 minutes, stirring to brown on all sides
Add chopped onion, bell pepper, potatoes, cabbage and carrots (if carrots are shredded, withhold until 30 minutes before serving) – cook, stirring for 4-5 minutes
Add chicken broth
Add thyme, marjoram and more sea salt and black pepper, to taste
Add optional red wine
Reduce heat to low simmer and cover – cook for 1-2-3 hours
ALTERNATE METHOD: Place all ingredients into Crockpot, set on High for 4-5 hours or Low for 6-7 hours.
Any fish of your choosing can be substituted in this recipe.
1 4-6 oz. wild caught* salmon filet/steak per person
1 small jar of artichoke hearts (in water)
1 red bell pepper, chopped
1 yellow onion, chopped
1 medium leek, chopped
3 large cloves garlic, chopped finely
2-3 Roma tomatoes, chopped
Juice of 1/2 lemon
Zest of 1/2 lemon
1/4 cup olive oil
1/4 cup white wine (optional)
Preheat oven to 350° F.
Heat olive oil in large skillet that has a cover.
Add onion, bell pepper, garlic and leek; cook for 4-6 minutes.
Add remaining ingredients, except olives and fish; cook for 2-3 minutes.
Pour into 9×9 or 9×14 baking dish.
Add fish and olives. Cover with foil and cook 12-16 minutes, depending on thickness of fish (because fish is being put into a sauce that’s already hot, it will cook more quickly than putting it straight into the oven).
* No farm-raised fish – they’re fed wrong, the water is polluted, and many farm-raised fish now even have coloring – yuck!
Don’t be intimidated by the long list of ingredients – this is very easy and delicious.
1 lb. ground lamb and 1 lb. ground beef
4 garlic cloves, chopped
2 medium onions, chopped
4 celery stalks, chopped
1 large cans (28 oz.) organic stewed tomatoes
4 medium to large fresh, organic tomatoes (or a second 28 oz. can diced tomatoes)
2 large carrots, shredded
2 medium zucchini or summer squash, shredded
1 medium crown broccoli, chopped
1/4 cabbage, chopped
8 oz. fresh spinach, chopped
3 Tablespoons extra virgin olive oil
1/8 cup of red wine (optional)
1 teaspoon curry (optional – if used, skip rosemary)
1 Tablespoon dried rosemary or 2 Tablespoons fresh (don’t add if curry is used)
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1-2 teaspoons sea salt and black pepper to taste
Using a large stock pot on low-medium heat, add oil then garlic, stirring for 30 seconds.
Add the chopped onion and celery – stir until the onion becomes translucent.
Add the meat and stir until browned.
Add the tomatoes and all spices.
Add red wine (optional).
Simmer on low for 45 minutes to 2 hours.
Can be turned off after 45 minutes, then reheated to finish last steps.
6-8 boneless, skinless chicken thighs, seasoned on both sides with sea salt and black pepper
4 large shallots, chopped
8 oz. fresh, organic mushrooms, chopped
4 Tablespoons organic butter
1/2 cup white wine
1/4 cup Marsala wine
Sea salt and fresh cracked pepper
In large skillet on medium, melt 3 Tablespoons butter; add chicken thighs and cook each side of chicken thigh for 6-8 minutes.
Remove chicken to separate pan.
To original pan, add 1 Tablespoon butter, shallots, and chopped mushrooms, stirring to scrape pan; cook for 3-4 minutes.
Add white wine and Marsala wine, along with meat juice from pan holding chicken, stir and simmer 3-5 minutes to thicken.