Sweet Potato Sausage Hash

Ingredients

• 1 lb ground pork sausage (We like Isernio’s mild italian)
• 3 sweet potatoes, grated
• 3 tbsp coconut oil
• 2 tsp cinnamon (or more if it is to your liking)

Instructions

1. Brown the sausage in a large skillet.  
2. Add the coconut oil and shredded sweet potatoes to the cooked sausage.
3. Stirring often, let the potatoes cook until they are soft, about 7 minutes.  
4. Add cinnamon and serve.  

A Good Idea Burger

Portobella Mushroom flashed grilled! proceeded to create a burger by layering 1 mushroom cap, a burger patty, a HEALTHY serving of Guac, Tomatoes, and then another Mushroom Cap.

Mini Meatloaf Muffins

You can play around with the veggies and swap out different kinds 

(mushrooms, squash, cabbage, ect) to tailor these to your personal tastes.

Ingredients:

Sauce:
½ can tomato paste (No Salt Added if available)
½ teaspoon garlic powder
¼ of a green bell pepper finely diced


Loafs:
1 lb ground meat (turkey, beef, buffalo, lamb, pork, or a combination!)
½ of a green bell pepper finely diced
½ of a red bell pepper finely diced
½ of a white (or yellow, or red) onion finely diced
½ shredded carrot
1 egg 
½ can of tomato paste (No Salt Added if available)
1 tsp garlic powder (Minced garlic works great too)
1 teaspoon black pepper
1 teaspoon salt

OPTIONAL: 4 slices of nitrate-free, no sugar added bacon chopped 

Instructions:
Preheat oven to 350 degrees

Sauce:
This part is easy. Add water to tomato paste until you get a nice consistency 
and mix all ingredients together. A nice consistency would be one similar to ketchup.

Loafs:
1. Mix all ingredients together in a big mixing bowl.
2. Fill Muffin Tins about ¾ full with meat mixture
3. Paint some of your sauce on top of your mini-loaves.
4. Put in the oven and bake for 20 minutes.
5. After cooked, paint some more sauce on top of your loaves and serve.

Egg & Sweet Potato Breakfest

1. med sweet potato
2. 12 eggs
3. sea salt
4. pepper

Directions:

1. Peel and dice Sweet Potato into fairly small cubes
2. Put SP in a skillet sprayed w/ a little Pam (I usually use olive oil or coconut oil to grease my pans, )
3. Sprinkle w/ pepper and Sea Salt to taste
4. Cover and cook about 5 minutes, stirring a few times (just long enough to soften the potatoes up a little - you don't want them "mushy")
5. Distribute SP Cubes evenly between 12 deep-ish muffin pan holes
6. Beat 15 egg together 
7. Pour eggs evenly over the SP cubes in the 12 muffin pan holes
8. Place in Oven at 350 and cook about 20 minutes
9. Pull out of oven and turn pan upside down onto cooling rack
10. Let cool completely before placing in fridge 

Turkey Meatballs with Spinach

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried thyme leaves
• 1/2 teaspoon dried oregano
• 1/4 - 1/2 teaspoon crushed red pepper flakes (optional - adjust to your preference)
• 16 oz frozen chopped spinach (defrosted, drained, and squeezed to remove excess water)
• 2 tablespoons Worcestershire sauce
• 1/3 cup chicken broth
• 2 1/2 lbs lean ground turkey
• 3/4 cup bread crumbs/ gluiten free bread or cracker crumbs
• 2 large eggs

Instructions

1. Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray. I actually line my baking sheet with foil and then spray with cooking spray.
2. In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender (about 5-6 minutes total time).
3. Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has cooked out (evaporated). I don't have much liquid in my pan after I combine all these, but it will depend on how well you drained your spinach. Remove from heat and allow to cool to room temperature.
4. In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat. I do all of this step with my hands, but you can use a spoon if you prefer.
5. 5. With your hands, create meatballs that are about 1 - 1 1/2 inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. Don't need that many? Freeze them after baking or cut this recipe in half (but I say freeze them and then you've done the work only once and have a future meal).
6. Bake until your meatballs are cooked through with an internal temperature of 160 degrees F - which was about 20 minutes for my oven. Remove from oven and serve as desired.

Garlic Mash Potaoes

Servings: 5 servings • Size: 3/4 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 159.6 • Fat: 1.7 • Carbs: 32.3 • Fiber: 3.2 • Protein: 4.5

Ingredients: 

• 2 lbs (4 medium) yukon gold potatoes, peeled and cubed
• 4 large garlic cloves, peeled and halved
• 1/4 cup fat free sour cream / for dairy free use plain coconut yogurt
• 1/4 cup fat free chicken broth
• 2 tablespoons skim milk
• 1 tbsp light butter
• kosher salt to taste
• dash of fresh ground pepper
• 1/4 cup fresh herbs of choice: parsley, thyme, tarragon

Directions: 

Put potatoes and garlic in a large pot with salt and enough water to cover. Bring to a boil. Cover and reduce heat. Simmer for 20 minutes or until potatoes are tender.Drain and return potatoes and garlic to pan.
Add sour cream and remaining ingredients. Using a masher, mash until smooth.Season with salt and pepper to taste.