Shrimp Boil Sheet Pan

Try this Shrimp Boil Sheet Pan for your next dinner option! Shrimp is high in protein, which promotes heart health and immune function. Sausage helps build muscle, boosts red blood cell production, and supports energy production. Corn supports eye health, regulates blood pressure, and fights inflammation. Prepare this Shrimp Boil Sheet Pan for a balanced, satisfying meal, and enjoy!

Ingredients:

• 4 pounds of large, unpeeled shrimp

• 4 pounds of small red potatoes

• 2 packages smoked sausage, cut into 2-inch pieces

• 8 ears of corn, shucked and cut in half

• 3 garlic bulbs, halved

• 2 yellow onions, peeled and quartered

• 2 lemons, quartered

• 2 bay leaves

• 2 tablespoons salt

• 2 tablespoons black pepper

• Parsley

Instructions:

1) Use two large 6-quart pots of water or fill a 12-quart stock pot with a perforated insert. If using two pots, split the water and ingredients between them.

2) Add garlic bulbs, lemons, bay leaves, salt, and black pepper to the pot(s). Cover and bring to a rolling boil.

3) Add potatoes and cook for 7 minutes. Add sausage and onions. Return to a boil and cook for 5 minutes.

4) Add corn ears and return to a boil. Cook until corn and potatoes are tender, about 5 more minutes.

5) Add shrimp and cook until they turn pink, about 3 minutes.

6) Remove the insert or drain in a large colander.

7) Serve the seafood and vegetables on platters or across a line table, season with parsley, and enjoy!

Stuffed Cabbage Rolls

Try these Stuffed Cabbage Rolls for your next dinner option! Cabbage boosts digestion, improves heart health, and is high in nutrients. Ground Turkey is a lean source of protein that supports muscle growth and provides energy. Brown rice is highly nutritious, rich in fiber, and helps stabilize blood sugar. Prepare these Stuffed Cabbage Rolls with a side of roasted vegetables and enjoy!

Ingredients:

• 8 cabbage leaves

• 1 lb organic ground turkey, cooked

• 1 egg

• 15 ounces of tomato sauce

• 15 ounces petite diced tomatoes

• ½ cup water

• 1/3 cup brown rice, cooked

• ¼ cup onion

• 1 teaspoon salt

• ¼ teaspoon black pepper

• Cilantro for garnish

Instructions:

1) Add water to a large saucepan and lightly salt. Bring to a boil. Add cabbage leaves and cook for 2-4 minutes, until softened. Drain pan.

2) Mix the tomato sauce and petite diced tomatoes in a small bowl. In a separate large bowl, combine ground turkey, brown rice, onion, egg, 2 tablespoons of the tomato mixture, salt, and black pepper.

3) Into each cabbage leaf, spoon in about 2 tablespoons of the turkey mixture. Roll and tuck the cabbage leaf to prevent the filling from falling out.

4) Place cabbage rolls in a large skillet over medium heat. Pour the remaining tomato mixture on top. Cover and bring to a boil, then reduce and simmer for about 40 minutes, stirring frequently.

5) Plate your cabbage rolls, garnish with cilantro, and enjoy!

Slow Cooker Pot Roast

Try this Slow Cooker Pot Roast for your next dinner option! Beef is a rich source of protein that supports muscle growth and energy. Yellow potatoes support nerve function, combat inflammation, and improve the gut microbiome. Carrots support vision, fight off infections, and protect against heart disease. Prepare this Slow Cooker Pot Roast for a balanced, nutrient-rich meal and enjoy!

Ingredients:

• 2 ½ - 3 pound beef chuck roast

• 24 ounces baby yellow potatoes, halved

• 1 pound carrots, peeled and cut into 2 to 3 inch pieces

• 2 cups bone broth

• 1 large onion, chopped

• 6-7 garlic cloves, minced

• 2 teaspoons coconut oil

• 1 teaspoon dried thyme

• 1 teaspoon salt

• ½ teaspoon black pepper

• Thyme and Rosemary sprigs

Instructions:

1) Add coconut oil to a large heavy skillet over medium-high heat. Place the roast in a skillet and sear each side for 3-4 minutes.

2) Transfer roast to a slow cooker. Add garlic, dried thyme, salt, and black pepper.

3) Add potatoes and carrots around the roast. Pour in broth.

4) Place lid on slow cooker and let sit on low for 8-10 hours, or on high for 6-7 hours.

5) Plate your roast with the carrots and potatoes.

6) Garnish with thyme and rosemary sprigs and enjoy!

Lemon Garlic Chicken Thighs

Try these Lemon Garlic Chicken Thighs for your next dinner option! Chicken thighs are a great source of vitamins and minerals and support muscle growth. Lemon boosts the immune system, improves iron absorption, and supports heart health. Garlic fights inflammation, lowers cholesterol, and improves bone health. Prepare these Lemon Garlic Chicken Thighs with a side of your favorite roasted potatoes and enjoy!

Ingredients:

• 8 (7-ounce) bone-in, skin-on chicken thighs

• 1 medium lemon

• 16 garlic cloves, peeled and divided (from 1 bulb)

• 1 (1/2 ounce) package fresh thyme sprigs

• 3 tablespoons coconut oil, melted

• 1 ½ teaspoons honey

• 1 ¼ teaspoons salt

• ¾ teaspoon black pepper

Instructions:

1) Preheat oven to 425 degrees Fahrenheit.

2) Pat chicken thighs dry and set aside. Cut the lemon half lengthwise, then cut it into thirds crosswise. Remove seeds. Grate 4 garlic cloves and set aside.

3) Arrange lemon slices, grated garlic, and the remaining 12 cloves of garlic in an even single layer in a 13-by-9-inch baking dish. Add half the package of thyme sprigs to the dish.

4) Place chicken thighs in a single layer on top, skin side up. Drizzle coconut oil over thighs, and season with 1 teaspoon of salt and black pepper.

5) Bake in the oven for about 1 hour, until skin is deep golden brown and the thickest part of the thigh registers 165 degrees Fahrenheit with a thermometer. Transfer the chicken thighs to a serving platter.

6) Discard the lemon pieces from the baking dish. Pour the remaining drippings from the dish into a blender. Remove the centerpiece of the blender for steam to escape.

7) Process for about 30-40 seconds. Stir in the honey and remaining salt.

8) Drizzle sauce over your plated chicken thighs and garnish with the remaining thyme sprigs.

9) Add a few extra lemon slices to your plate and enjoy!