Seven Healthy & Easy Dinners

# ONE Garlic & Herb Shrimp with Zucchini Noodles

#1 Garlic & Herb Shrimp with Zucchini Noodles Course Dinner Cuisine American Servings 4 servings Calories 248kcal Author Laura Total Time15 minutes

Ingredients • • • • • • • • •

1 lb medium shrimp, raw, peeled & deveined 4 small-medium zucchini (or 1 package pre-spiralized zucchini) juice of 1 lemon 1/4 cup ghee 2-3 cloves garlic 1 small bunch basil 1/2 teaspoons salt 1/4 teaspoons pepper 1/8 teaspoons crushed red pepper optional

Instructions

1. Peel and mince the garlic and slice the basil chiffonade. Spiralize the zucchini and set aside. Over medium heat, sauté the garlic in the ghee until fragrant, about 2 minutes. Add the shrimp and cook together for 2 minutes, turning once. 2. Stir in the zucchini and continue to sauté, stirring, for about 4 minutes. Toss with basil and lemon juice and remove from heat. Season to taste with salt and pepper and enjoy!

Nutrition

Calories: 248kcal | Carbohydrates: 7g | Protein: 26g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 315mg | Sodium: 1189mg | Potassium: 602mg | Fiber: 2g | Sugar: 5g | Vitamin A: 411IU | Vitamin C: 40mg | Calcium: 199mg | Iron: 3mg

# TWO Lettuce Wrap Burgers with Broccoli Ranch Slaw

#2 Lettuce Wrap Burgers with Broccoli Ranch Slaw

Course Dinner Cuisine American Servings 4 servings Calories 428kcal Author Laura Total Time15 minutes

Pre-formed burgers make these classic lettuce wrap burgers and broccoli ranch slaw a snap!

Ingredients • • • • • • • •

1 lb pre-formed burger patties Bibb or butter lettuce compliant ketchup, mustard, or mayo any other compliant toppings you like: bacon, avocado, pickles, onions, etc. 1 16oz package of broccoli slaw 1/2 – 2/3 cup Tessemae’s Ranch 1/4 cup sunflower seeds 1/4 cup cranberries (Thrive & Whole Foods sell sugar-free)

Instructions

1. Preheat your grill or grill pan. Season the beef patties with salt and pepper and grilled to desired doneness – We usually cook to medium at 4 minutes per side. 2. While it’s cooking, mix all ingredients together all the slaw ingredients in a large bowl. 3. Serve the burgers in lettuce wraps with whatever toppings you have handy and a big side of the ranch slaw.

Nutrition

Calories: 428kcal | Carbohydrates: 4g | Protein: 19g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 413mg | Potassium: 378mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 24mg | Iron: 3mg

# THREE Hot Dogs, Microwaved Sweet Potatoes, & Saurkraut

#3 Hot Dogs, Microwaved Sweet Potatoes, & Saurkraut

Course Dinner Cuisine American Servings 4 servings Calories18kcal Author Laura Total Time20 minutes

Super simple and delicious, made in 15 minutes!

Ingredients • • • • •

1 package hot dogs (see note) 4 small – medium sweet potatoes 1 cup compliant sauerkraut I use Cleveland Kraut or Farmhouse Culture 8 romaine lettuce leaves compliant mustard or ketchup

Instructions

1. Wash the sweet potatoes and stab each one with a fork 4-5 times. Wrap each one in a wet paper towel (this helps keep them from drying out!) and set on a microwave safe plate, with space in between each potato. Microwave for 10 minutes (larger potatoes may take a few minutes longer, and smaller potatoes may take a few minutes less). 2. Grill the hot dogs on the grill or grill pan. Serve inside a romaine lettuce wrap (you can use any kind of lettuce, but romaine holds up and it’s the right shape for a hot dog), and top with compliant mustard or ketchup. Serve with compliant sauerkraut!

Notes

I like to use Whole30 compliant Applegate or TWR brand hot dogs, and Farmhouse Culture or Cleveland Kraut sauerkraut.

Nutrition

Calories: 318kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 241mg | Potassium: 199mg | Fiber: 2g | Sugar: 1g | Vi tamin A: 5019IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg

#FOUR Ground Beef Lettuce Wraps with Homemade Taco Seasoning

#4 Ground Beef Lettuce Wraps with Homemade Taco Seasoning

Course Dinner Cuisine Mexican Servings 4 people Calories 322kcal Author Laura Total Time18 minutes

Ingredients • • • • • •

1 lb ground beef 2 head romaine lettuce 1 bag frozen cauliflower 1-2 Tablespoon taco seasoning see below salsa cilantro

Taco Seasoning • • • • • • •

2 Tablespoon chili powder 1 Tablespoon cumin 1 teaspoons garlic powder 1 teaspoons onion powder 1 teaspoons oregano 1 1/2 teaspoons salt 1 teaspoons pepper

Instructions

1. Brown beef over medium heat, breaking apart and turning often. Drain the excess grease, and turn heat to low. Stir in 1/4 cup water and taco seasoning. Simmer for about 8 minutes, stirring occasionally. 2. As it simmers, prepare the cauliflower rice according to package directions (I prefer to sauté but you can microwave it too!) and season lightly with salt and pepper. Wash the lettuce leaves. 3. Spoon cauliflower rice, beef, and salsa into the lettuce boats. Top with cilantro and enjoy!

Nutrition

Calories: 322kcal | Carbohydrates: 15g | Protein: 26g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 1092mg | Potassium: 1222mg | Fiber: 9g | Sugar: 4g | Vitamin A: 28526IU | Vitamin C: 13mg | Calcium: 151mg | Iron: 7mg

#FIVE Sheet Pan Ginger Shrimp and Snow Peas

#5 Sheet Pan Ginger Shrimp and Snow Peas

Course Dinner Cuisine Chinese Servings 4 servings Calories 219kcal Author Laura Total Time20 minutes

An easy Asian-inspired sheet pan dinner

Ingredients • • • • • • • • • • •

1 lb large shrimp raw, peeled & deveined 1 lb snow peas 1 red bell pepper , thinly sliced 1 Tablespoon olive oil 1 teaspoons sesame oil 1/2 teaspoons minced ginger 2-3 Tablespoon coconut aminos 1/2 teaspoons salt 1/8 teaspoons garlic powder 1/2 teaspoons sesame seeds 1 limes, sliced

Instructions

1. Preheat the oven to 425. If your shrimp are frozen, place them in a colander and run cold water over it for 5-10 minutes or until thawed. Pat dry with a paper towel. 2. Thinly slice the red bell pepper. Mix the oils, coconut aminos, and seasonings in a bowl, then add the shrimp and veggies. Toss to coat, then spread on a parchment lined baking sheet. 3. Bake for 10 minutes, turning once halfway through. Sprinkle with sesame seeds and squeeze lime on top.

Nutrition

Calories: 219kcal | Carbohydrates: 12g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1347mg | Potassium: 380mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2164IU | Vitamin C: 111mg | Calcium: 213mg | Iron: 5mg

#SIX Instant Pot Beanless Chili

#6 Instant Pot Beanless Chili

Instant Pot chili, made with sweet potatoes and ground beef Course Dinner Cuisine American Servings 4 servings Calories 302kcal Author Laura Total Time 25 minutes

Equipment: Instant Pot/Pressure Cooker

Ingredients •

1 lb ground beef

•

2 diced sweet potatoes (time saving tip: buy precubed frozen sweet potatoes!)⠀

•

1 can crushed tomatoes⠀

•

1 onion, diced

•

1 bell pepper, diced

•

3 cloves garlic

•

1 ½ cups beef bone broth

•

1-2 teaspoons chili powder

•

1/2 teaspoons chipotle powder

•

1 teaspoons garlic powder

•

2 teaspoons cumin

•

1/4 teaspoons black pepper

•

1 teaspoons salt

•

1/4 teaspoons cinnamon or cocoa powder optional

Serve with •

paleo sour cream

•

cilantro

•

sliced green onion

Instructions

1. On sauté mode, brown the beef and sauté the onion for about 5 minutes, breaking apart as it cooks. 2. Stir in the garlic and seasonings and sauté for about a minute. Stir in the broth, potatoes, and tomatoes. Cover and set to high pressure for 12 minutes, then quick release (stir in ¼-1/2 cup more broth if it seems too thick). 3. Season to taste and top with paleo sour cream, cilantro and onions. Nutrition

Calories: 302kcal | Carbohydrates: 10g | Protein: 27g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 843mg | Potassium: 685mg | Fiber: 2g | Sugar: 5g | Vitamin A: 508IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 4mg

#Seven Chicken Sausage Frittata with Pan Roasted Brussels Sprouts

#7 Chicken Sausage Frittata with Pan Roasted Brussels Sprouts

Course Breakfast,

Dinner Cuisine American Servings4 servings Calories152kcal AuthorLaura

Total Time20 minutes

Ingredients • • • • • •

6 eggs 1 package Aidells Chicken & Apple Sausage 1 cup kale 1/4 red onion, sliced 3 Tablespoon ghee or olive oil, divided 1 lb prewashed brussels sprouts

Instructions

1. Slice the kale, onions, and sausage. In a small pan over medium heat, warm 2 Tbsp. ghee. Add in the kale, onion, and sausage and stir occasionally for 5-7 minutes. While it cooks, crack and scramble the eggs and set aside. 2. Slice the Brussels sprouts in half and heat the remaining ghee over medium heat in another skillet. Lay the Brussels sprouts cut side down and cook for 3-4 minutes. Add the eggs to the first skillet, and gently pull the edges away from the pan as it cooks, allowing the eggs to fill in. 3. Cover and reduce heat to low and cook for another 5-6 minutes. Flip the Brussels sprouts and cook for another 2-3 minutes. Season with salt & pepper and remove from the skillet. Slide the frittata out of the pan and slice into 4-6 pieces.

Nutrition

Calories: 152kcal | Carbohydrates: 12g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 246mg | Sodium: 131mg | Potassium: 614mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2885IU | Vitamin C: 116mg | Calcium: 110mg | Iron: 3mg