Brand Nue Cookbook

Turkey Gravy

Ingredients:

 2 cups turkey broth
 2 roasted onions, peeled
 Pepper to taste

Directions:

1. Place onions and turkey broth in a medium pan and heat over medium high heat.
2. Once warm, puree with a stick blender
3. Add more broth if desired and blend until you achieve desired thickness

Zero Calorie Dressing

Serves/Makes: 1 cup | Ready In: 30-60 minutes

Ingredients:

1/2 cup water
1/2 cup white vinegar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon black pepper
1/8 teaspoon paprika
stevia, to taste

Whisk together all the ingredients in a bowl. Place in an airtight container or jar and
refrigerate until chilled (about an hour). Shake well or whisk again before serving.

Store leftovers in the refrigerator in a covered container for up to a week.

Dijon Roasted Turkey

 2 tablespoons Dijon mustard
 2 cloves garlic, minced
 1 tablespoon vegetable broth
 1 tablespoon fresh rosemary leaves, chopped (or 1 teaspoon dried)
 1 teaspoon dried thyme
 Sea salt and ground pepper
 3 pounds turkey breast

Preheat oven to 375 F. In a small bowl, whisk together mustard, garlic, vegetable broth,
rosemary, thyme, and salt and pepper to taste. Rub this over the turkey breast thoroughly.
Place breast into a roasting pan and bake for about 2 hours or until meat thermometer reads
165-170 F. Serves 4.

Herb and Garlic Roasted Turkey Breast

Ingredients:
 3 pound turkey breast, bone in, skin on
 2 cloves garlic, minced
 1 teaspoon dried thyme
 1 teaspoon dried rosemary
 1 teaspoon dried sage leaves
 ½ teaspoon ground black pepper
 1 tablespoon chicken broth

Directions:
1. Preheat the oven to 350 degrees. Rinse the turkey and pat it dry.
2. Combine the chicken broth, garlic, herbs, and pepper in a small bowl. Rub the mixture all

over the turkey, top to bottom, and underneath the skin. Place in a roasting pan or a rimmed
baking sheet. No rack required.
3. Roast at 350 degrees for 45 minutes to one hour, or until an instant read thermometer
inserted into the thickest part of the breast, without touching bone, reaches 165 degrees.
4. Cover the turkey with foil and allow it to rest for at least 10 minutes. Carve and serve!

Tomato Dijon Turkey Meatballs

Yields 4 servings

Ingredients

 1 ½ pounds ground turkey
 1/4 cup spicy brown mustard
 1/4 cup tomato paste
 3 tablespoons chopped flat-leaf parsley
 4 cloves garlic, minced
 1 teaspoon onion powder
 1 teaspoon sea salt
 ½ teaspoon black pepper

Instructions

1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine turkey, mustard, tomato paste, parsley, garlic, onion

powder, sea salt, and black pepper. Mix until all ingredients are well combined.
3. Roll the mixture into 12 evenly sized meatballs.
4. Bake for 25 minutes on middle rack.

Baked Chicken Tenders – Gluten &
Dairy Free (Keto Friendly)

Prep Time: 20 minutes

Cook Time: 30 minutes

Marinating Time: 2 hours

Total Time: 40 minutes

Servings: 4 servings

Ingredients:

 For the marinade:
o 1.1 Lb.’s chicken tenderloins (or chicken breast sliced lengthwise into 2/3’ / 1.5 cm thick
slice
o 1 Tbsp. white wine vinegar
o 1 Tsp. poultry seasoning
o 2 cloves garlic
o ¼ Tsp. ground black pepper
o Kosher salt (to taste)

 For the coating:
o 1 cup crushed pork rinds (regular flavor)
o 1 egg (lightly beaten)
o ¾ cup crushed pork rinds (regular flavor)
o 2 Tbsp. Kernal Seasonings Garlic Parmesan
o 1 ½ Tsp. Paprika
o 1 Tsp. Oregano
o ½ Tsp. Garlic Powder
o ¼ Tsp. Onion Powder
o ¼ Tsp. Ground Black Pepper
o Pinch of cayenne pepper
o Kosher salt (to taste)

 Serving suggestions:
o Walden Farms Ranch
o Skinny Girl Honey Dijon
o Skinny Girl Ranch

Instructions:

1. Rinse and pat dry your chicken pieces. Set aside.
2. In a large bowl suitable for marinating, mix together the vinegar, poultry seasoning, garlic,

freshly ground black pepper and season to taste. Add in the chicken, cover with cling film and
marinate in the fridge for at least two hours (though preferably overnight).
3. Preheat oven to 425. Line a rimmed baking try with aluminum foil and place a rack over it. Spray
with cooking spray of choice.
4. You will need three bowls for three coatings.

a. Bowl One: Place your 1 cup of crushed pork rinds
b. Bowl Two: Whisk your egg
c. Bowl Three: Mix thoroughly together the ¾ cup of crushed pork rinds, Kernal Seasonings

Garlic Parmesan, paprika, oregano, garlic powder, onion powder, ground black pepper,
cayenne, and salt (will vary quite a bit depending on saltiness of your pork rinds)
5. Dip your chicken pieces one at a time in the pork rinds, followed by the egg, followed by the
pork rinds mixture. Place in the prepared baking tray.
6. Roast your chicken for 25-30 minutes until fully cooked. Serve right away.

Baked Chicken Wings

Ingredients:

 2lbs of chicken wings
 Salt

Instructions:

1 Preheat the oven to 450 degrees F.
2 Heat up a big pot of boiling water. Season the water with salt.
3 Add the chicken wings to the pot, and reduce the heat slightly to keep them at a simmer for 7

minutes.
4 Drain the wings with a colander, then place them on a wire rack to drip dry for a couple minutes.

Then dry them very well with a paper towel.
5 Place the chicken wings directly on a metal sheet pan, with the fattier top side down.
6 Bake the chicken wings for 25 minutes on the first side, flip the wings and bake for another 5-10

minutes on the other side, until the skin looks golden and crisp.
7 If serving the wings with sauce or a dry rub, coat them while they're hot out of the oven

BBQ Dry Rub

1. 4 tbsp kosher salt
2. 4 tbsp paprika
3. 2 tbsp black pepper
4. 2 tbsp garlic powder
5. 2 tsp onion powder, toasted preferred
6. 1 tsp ground celery seed
7. 1 tsp dried oregano
8. 1 tsp chipotle powder

Spicy Dry Rub

1. 1 tsp garlic powder
2. 1 tsp Onion Powder
3. 1 tsp Ground Cumin
4. 2/3 tbsp smoked paprika
5. 1 tsp ground cayenne pepper
Salt and black



Baked Cuban Mojo Chicken

Ingredients

 2 Lb. bone-in chicken thighs and drumsticks (about 8 pieces total)
 Marinade:

o 1/3 cup vegetable oil
o ½ cup cilantro leaves (lightly packed)
o 2 tsp orange zest
o ¼ cup lime juice
o ¾ tsp dried oregano
o 1 tsp cumin powder
o 1 ½ tbsp. mint leaves
o 4 garlic cloves
o 1 tsp salt
o ½ tsp black pepper
 Garnishes:
o 1 orange (cut into wedges)
o Cilantro leaves

Instructions

 Marinade:
o Place marinade ingredients in a food processor. Whizz until the cilantro is finely
chopped.
o Pour the marinade over chicken in a large bowl. Cover with cling wrap and marinade for
12-36 hours.

 To cook:
o Preheat oven to 350.
o Place chicken in a baking pan, and scrap in residual marinade in the bowl. Place thighs
skin side down. Add orange wedges if using.
o Bake chicken for 30 minutes. Remove and turn chicken. Spoon over pan juices.
o Bake for a further 20 minutes or until the skin is nicely browned. Rest for 5 minutes then
serve.

**RECIPE NOTE**

To make with chicken breast, follow the recipe to marinade. Then cook on the stove instead of
oven – cook over medium-high heat.

Baked Split Chicken

Ingredients:

 3-5 lbs chicken breast, split
 ¼ cup chicken broth
 ½ teaspoon garlic, minced
 ½ teaspoon coarse sea salt
 ½ teaspoon cracked black pepper
 ¼ teaspoon dried rosemary
 ¼ teaspoon dried basil

Instructions:

1. Coat chicken breasts with broth and garlic; sprinkle with salt, black pepper, rosemary
and basil.

2. Arrange chicken in a large baking dish and refrigerate for at least 45 minutes
3. Preheat oven to 375 degrees F (190 degrees C)
4. Bake in preheated oven until chicken is no longer pink at the bone and the juices run

clear, 45 to 60 minutes. An instant-read thermometer inserted into the thickest part of
the breast meat should read 165 degrees F (75 degrees C).

Chicken with Chile and Lime

Ingredients

 1 fryer chicken, 3-3.5 lbs.
 For the spice rub:

o 2 tablespoons sweet paprika
o 1 teaspoon chili powder
o ½ teaspoon dried thyme
o 2 cloves garlic, crushed
o 1 serrano chile, seeded and minced
 2/3 cup chicken stock or canned low-sodium broth
 Salt and freshly ground pepper
 ½ cup chopped fresh cilantro
 2 limes, sliced

Instructions

 Rinse chicken under cold running water, discarding giblets, and pat dry with paper
towels. Remove and discard any loose fat.

 To make the spice rub, combine the paprika, chili powder, thyme, garlic and chile in a
small bowl. Stir to blend.

 Preheat over to 400*F. Place the chicken, breast side up, in a roasting pan just large
enough to hold it comfortably. Rub the spice rub all over outside of chicken.

 Roast until the leg joints move easily and juices run clear when a thigh is pierced with a
knife – approx. 50-60 minutes. An instant-read thermometer inserted into the thickest
part of a thigh (but no touching bone) should read 170*F.

 Transfer chicken to a carving board, cover loosely with aluminum foil and let stand for
10 minutes. Meanwhile, place the roasting pan, with the drippings over medium-high
heat and skim off the surface fat and discard. Add the chicken stock and deglaze the
pan, stirring with wooden spoon to scrape up the browned bits from the bottom of the
pan. Bring the liquid to a boil and cook until reduced by half, about 4 minutes. Season to
taste with salt and pepper.

 Carve chicken and arrange on a warmed platter. Sprinkle with cilantro. Drizzle the pan
sauce over the chicken and garnish with the lime slices. Serve at once.

 Makes 4 servings.

Chicken with Lemon and Onion

Ingredients

 1 roasting chicken, 4.5 – 5.5 lbs.
 Chicken broth for coating
 ¼ cup fresh lemon juice
 4 teaspoons minced fresh oregano or 2 teaspoons dried
 Salt and freshly ground pepper
 2 large red onions, thickly sliced
 1 lemon, sliced into rounds ¼ inch thick
 Chopped fresh flat-leaf (Italian) parsley for garnish

Instructions

 Preheat over to 400*F. Rinse the chicken under cold running water, discarding the
giblets, and pat dry with paper towels. Remove and discard any loose fat. Place the
chicken, breast side up, in a roasting pan just large enough to hold comfortably. Coat
the chicken with chicken broth and drizzle with lemon juice. Sprinkle the chicken inside
and out with the oregano, salt and pepper. Arrange the onion slices around the chicken
and place the lemon slices over the chicken. Brush the onions and lemon slices with
chicken broth.

 Roast until the leg joints move easily and juices run clear when a thigh is pierced with a
knife – approx. 1 to 1.25 hours. An instant-read thermometer inserted into the thickest
part of a thigh (but no touching bone) should read 170*F. Turn the onions once during
roasting.

 Transfer the chicken to a carving board, cover loosely with aluminum foil and let stand
for 10 minutes. Carve the chicken and arrange on a warmed platter. Garnish with
parsley and serve, with onions and lemon if desired.

 Makes 5-6 servings.

Chipotle Chicken Tacos

Ingredients

 1 onion, sliced
 1 tablespoon vegetable broth
 2 cans (14.5 oz each) diced tomatoes with chiles
 2 cloves garlic, finely chopped
 1 chipotle chile in adobo sauce, chopped, plus 1 tsp. adobo
 3 cups shredded cooked chicken
 Large lettuce leaves
 Lime wedges
 Salt and pepper, to taste

Instructions

 In skillet, cook onion in vegetable broth over medium-high, 10 minutes
 Add tomatoes, garlic, chipotle and adobo, cook 10 minutes
 Heat chicken in sauce; season with salt and pepper to taste
 Serve in lettuce wraps with lime juice, to taste
 Makes 12 servings

Cilantro Lime Chicken – Slow Cooker

Ingredients

 1 (16 ounce) jar salsa
 1 (1.25 ounce) package dry taco seasoning mix
 1 lime, juiced
 3 tablespoons chopped fresh cilantro
 3 pounds skinless, boneless chicken breast halves

Instructions

 Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to
combine. Add the chicken breasts and stir to coat with the salsa mixture. Cover the
cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired,
set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks.

 Serve in lettuce wraps or over a salad, optionally garnished with diced red onion,
jalapeno, and/or hot sauce.

Creole Chicken Crock Pot

Ingredients

 4 skinless, boneless chicken breast halves
 salt and pepper to taste
 Creole-style seasoning to taste
 1 (14.5 ounce) can stewed tomatoes, with liquid
 1 stalk celery, diced
 1 green bell pepper, diced
 3 cloves garlic, minced
 1 onion, diced
 1 (4 ounce) can mushrooms, drained
 1 fresh jalapeno pepper, seeded and chopped

Instructions

 Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style
seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion,
mushrooms, and jalapeno pepper.

 Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.
 Optional: Add 3 cups water to make into a soup.

Crispy and Tender Baked Chicken Thighs

Ingredients:

 8 bone in chicken thighs with skin
 ¼ teaspoon garlic salt
 ¼ teaspoon onion salt
 ¼ teaspoon dried oregano
 ¼ teaspoon ground thyme
 ¼ teaspoon paprika
 ¼ teaspoon ground black pepper

Directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and
spray lightly with cooking spray

2. Arrange chicken thighs on prepared baking sheet
3. Combine all spices together in a small container with a lid. Close the lid

tightly and shake the container until all spices are thoroughly mixed
4. Sprinkle spice mixture liberally over the chicken thighs
5. Bake chicken in the preheated oven until skin is crispy and thighs are no

longer pink at the bone and the juices run clear. About 1 hour

Crockpot Pulled Pork

Ingredients

 4 lb bone-in pork shoulder
 1 tbsp Salt
 1 tbsp Pepper
 1 tbsp Garlic powder
 1 tbsp Onion powder
 1 tbsp Chili powder
 1 tbsp Smoked paprika
 1 cup Chicken stock

Instructions

1. Place all of the seasonings in a small bowl and mix well to make the spice rub.
2. Massage the spice rub all over the meat. You may have some left over if you have a smaller cut of

meat.
3. If you have the time, wrap and refrigerate the meat for 3 hours or as long as 24 to let the rub set in.

If you are planning ahead, I recommend letting the rub set in. If you don't have the time, just
season the pork and start cooking.
4. Place the pork into the crockpot, pour the chicken stock in.
5. Cook on low for 8 hours.
6. Remove the pork from the crockpot and place it on a cutting board.
7. Shred with two forks or tongs and serve.

Easy Chicken Paella Recipe

Ingredients

 1 Lb. chicken thighs
 3 tbsp. vegetable broth
 Salt and pepper
 1 sweet onion (chopped)
 1 red bell pepper (chopped)
 ½ cup cauliflower rice
 3 garlic cloves
 1 cup crushed tomatoes
 1 tsp. smoked paprika
 ½ tsp. saffron
 2 cups chicken broth

Instructions

 In a large pan over medium-high heat, salt and pepper the chicken then brown in vegetable
broth. Set aside.

 Sauté onion and peppers for 3 minutes then add the cauliflower rice and garlic, sauce 2 minutes.
 Add tomatoes, spices, and chicken broth. Cover and cook for 15-20 minutes (without stirring)

until liquid is absorbed.
 Return chicken to pan.
 Turn the burner to high for a minute, turn it off and leave the pan on the burner for several

minutes. Be careful to not burn the bottom.
 Serve with fresh parsley (if desired).

Easy Crockpot Shredded Chicken

Ingredients:

 3 pounds chicken breasts (about 4 large)
 1 cup chicken broth
 1 tsp salt
 1 tsp pepper
 1 tsp garlic powder
 1 tsp onion powder

Directions:

1. Place chicken breasts in bottom of crockpot. Pour chicken broth
and seasonings over chicken

2. Cook on low for 6-8 hours or high for 3-4 hours
3. Remove chicken from crockpot and shred with 2 forks
4. Use the chicken right away or allow chicken to cool and portion

into freezer zip top bags and freeze for up to 2 months.

Italian Skillet Chicken with Tomatoes and
Mushrooms

Ingredients:

 4 large chicken cutlets (boneless, skinless chicken
breasts cut into ¼-inch thin cutlets)

 1 Tbsp. dried oregano, divided
 1 Tsp. salt, divided
 1 Tsp. black pepper, divided
 ¾ cup chicken broth
 2 Tbsp. chicken broth
 8 oz. Baby Bella mushrooms, cleaned, trimmed, and sliced
 14 oz. grape tomatoes, halved
 2 Tbsp. chopped fresh garlic
 ½ cup white wine
 1 Tbsp. freshly squeezed lemon juice (juice of ½ lemon)
 Handful baby spinach (optional)

Instructions:

1. Pat chicken cutlets dry. Season on both sides with ½ Tbsp. dried oregano. ½ Tsp. salt and ½ Tsp.
black pepper.

2. Heat the 2 Tbsp. of chicken broth in a large skillet with a lid. Brown the chicken cutlets on both
sides (about 3 minutes). Transfer the chicken to a plate for now.

3. In the same skillet, add more chicken broth if needed. Add the mushrooms and sauté briefly on
medium-high heat (about 1 minute or so). Then add the tomatoes, garlic, the remaining
oregano, salt, and pepper. Cook for another 3 minutes or so, stirring regularly.

4. Add the white wine, cook briefly to reduce just a little; then add the lemon juice and chicken
broth.

5. Bring the liquid to a boil, and then add the chicken back in the skillet. Cook over high heat for 3-
4 minutes, then reduce the heat to medium-low. Cover and cook for another 8 minutes or until
the chicken is fully cooked and its internal heat registers a minimum of 165 degrees F.

6. If you like, stir in a handful of baby spinach just before serving. Enjoy hot with your favorite
spaghetti squash!

Kohlrabi “Linguine” with Tomato Basil Sauce

Ingredients:

 1 (10 ounce) bag Mann’s Kohlrabi “Linguine
 8 ounces of chicken breast, cubed
 2 tablespoons vegetable broth
 1 pound Roma tomatoes, diced
 ½ yellow onion, diced
 ½ green bell pepper, sliced long and thin
 1 tablespoon of fresh garlic, mined
 ½ tablespoon white vinegar
 ½ teaspoon chili powder
 ½ teaspoon smoked paprika
 ½ teaspoon dry Italian seasoning
 1 tablespoon fresh basil, chopped
 Pepper to taste

Directions:

1. Heat broth over medium-low heat in a large saucepan. Add garlic, onion,
bell pepper and Italian seasoning

2. Cook until onions and peppers are soft, about 5 minutes, stirring
frequently. Add the diced tomatoes and remaining seasonings. Reduce heat
to low.

3. Cover the pan and simmer over low heat for 15 minutes, stirring
occasionally.

4. Stir in the chicken and simmer an additional 15 minutes
5. Add the vinegar, stir and set aside.
6. Steam the kohlrabi noodles according to the instructions on the bag
7. Spoon the sauce over the noodles. Serve immediately.

Poached Chicken with Bok Choy in Ginger Broth

Ingredients

 4 ½ cups chicken stock, low-sodium
 2 cups water
 1 piece (1 ½ inches) fresh ginger, peeled and sliced
 8 scallions, sliced (1 cup), plus more for garnish
 2 thai chiles or other hot chile peppers, 1 chopped (ribs and seeds removed for less

heat, if desired), 1 sliced for garnish
 1 cup dill sprigs
 6 ounces shiitake mushrooms, caps sliced ¼ inch thick, stems reserved
 2 whole boneless, skinless chicken breasts (10 to 12 ounces each)
 2 heads baby bok choy, quartered into wedges

Instructions

 Combine stock, the water, ginger, scallions, chopped chile, the dill, and reserved
mushroom stems in a pot over medium heat; bring to a boil, then reduce to a gentle
simmer. Add chicken and poach until cooked through, 13 to 15 minutes.

 Transfer chicken to a cutting board, and cover to keep warm. Strain stock through a fine
sieve; discard solids. Return stock to pot, and bring to a simmer. Add mushroom caps
and bok choy; simmer until tender, about 5 minutes.

 To serve, slice chicken and divide among bowls, then ladle soup over chicken. Garnish
with scallions and sliced chile.

Roasted chicken and veggies

Ingredients: ½ cup grape tomatoes
2 medium chicken breasts- cubed 4 Tbsp. chicken broth
1 bell pepper- seeded and chopped 1 tsp. Italian seasoning
½ onion- chopped ¼ tsp. paprika
1 zucchini- chopped Salt and pepper to taste
1 cup broccoli florets

Directions:

1- Preheat oven to 450 degrees
2- Chop all of the veggies into large pieces.
3- Cut the chicken breasts into cubes
4- Place the chicken and veggies on a baking sheet
5- Toss with broth and seasoning
6- Bake until veggies are charred and chicken is cooked

Chicken with Lemon and Onion

Ingredients

 1 (3.5 lb.) roasting chicken
 1 teaspoon sea salt, divided
 3 lemons cut into wedges
 1 sprig fresh rosemary
 1 tablespoon chicken broth
 ¼ teaspoon black pepper
 1 tablespoon fresh thyme leaves
 ½ cup water
 10 cups (packed) kale stemmed and chopped
 1 tablespoon vegetable broth
 ½ teaspoon sea salt

Instructions

 Preheat oven to 400*F.
 Roasting Chicken: Season the inside cavity with ½ teaspoon sea salt, half the lemon

wedges and the rosemary sprig. Place in roasting pan. Rub the chicken with chicken
broth and squeeze the remaining lemon wedges over the surface of the chicken.
Sprinkle with black pepper and thyme leaves. Add water to the bottom of the roasting
pan. Roast the chicken uncovered for 1.5 to 2 hours until the instant-read thermometer
inserted into the thickest part of a thigh (but no touching bone) should read 170*F and
the meat surrounding the thigh joint is no longer pink. Remove the chicken from the
oven and wait 5 minutes before carving.
 While the chicken is resting, prepare the kale. Place the kale in a large bowl along with
the vegetable broth and toss well. Spread the kale out on an ungreased baking sheet
and sprinkle with ½ teaspoon sea salt. Transfer to the oven and bake for 10 minutes or
until kale begins to brown around edges and is cooked through.
 Serves 4.

Slow Cooker Verde Chicken

Salsa: 1 ½ tsp sea salt
1lb tomatillos, husked Juice from 1 lime
1 cup white onion, chopped 1 cup of water, as needed
1 Serrano chili pepper (or jalapeno
pepper) Other ingredients:
1tsp garlic powder 1lb Chicken breasts, tenderized
¼ cup fresh cilantro Cauliflower rice for serving
1 ½ tsp cumin

Instructions:

1- Preheat your broiler setting on your oven
2- Place husked tomatillos and serrano pepper on a baking sheet and place

under the broiler
3- Blister tomatillos and serrano pepper for 3-5 minutes on each side
4- Remove from oven and place into a food processor with the remaining

ingredients listed under salsa
5- Blend until you have a smooth consistency
6- Place tenderized chicken breasts to crockpot and pour salsa overtop
7- Cook on low for 5 hours or until chicken shreds easily with a fork
8- Serve over cauliflower rice

Salmon Patties

Ingredients:

 24 ounces canned wild salmon, preferably without bones, drained
 2 large eggs, beaten
 2 teaspoons Dijon mustard
 2 small or 1 large shallot, minced
 2 garlic cloves, minced
 zest of 1 lemon
 1 teaspoon paprika
 1 teaspoon sea salt
 freshly ground black pepper to taste

Instructions:

1. Place the drained salmon in a large bowl and break it up with a fork.
2. Add remaining ingredients to the bowl and gently mix until combined.
3. Form into patties with your hands and place on a flat plate or small baking sheet.
4. Refrigerate, covered, for at least 30 minutes or up to 1 day.
5. Warm a griddle or large skillet over medium
6. Place the salmon patties in the pan and cook until golden brown on the underside.

Carefully flip the patty
7. Cook the other side until golden brown. You don’t have to worry about whether or not

the salmon cakes are cooked through, because canned salmon is already cooked.
8. Serve warm

Salsa Verde Shrimp with Cilantro Cauliflower Rice

Ingredients:
1 c. cauliflower rice
2 tbsp. diced shallot
2 cloves garlic, minced
1 lb. shrimp, peeled and deveined
Freshly ground black pepper
1 c. salsa verde
1/4 c. chopped fresh cilantro, divided
Kosher salt
Lime wedges, for serving
Directions:

1. Cook cauliflower rice according to package instructions. Or use a homemade recipe.
2. Coat large skillet with pam.
3. In a skillet over medium-high, . Add shallot to the skillet and season with salt and pepper. Cook

until beginning to soften, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute
more.
4. Season shrimp with salt and pepper and cook until cooked through, 2 minutes per side. Add
salsa verde and stir until warmed. Stir in about half of the cilantro.
5. Before serving, fluff rice and fold in remaining cilantro. Top with salsa verde shrimp and serve
with lime wedges.

Sheet-Pan Chili-Lime Tilapia with Veggies

Ingredients

 3 tilapia filets
 1 broccoli heat, cut into florets
 1 red bell pepper, sliced
 1 green bell pepper, sliced
 1 yellow/orange bell pepper, sliced
 ½ cup freshly squeezed lime juice
 ¼ cup fresh chopped cilantro
 2 tbsp. vegetable broth + 2 more tbsp. for the veggies
 2 tbsp. water
 1 tbsp. minced garlic (or 4 crushed garlic cloves)
 1 tsp. red chili flakes
 ½ tsp. chili powder
 1/8 tsp. ground cumin
 Salt and pepper
 2 tbsp. chopped cilantro leaves (for garnish)
 Pam

Instructions

 Preheat oven to 425. Lightly spray the sheet pan with pam
 Whisk together 2 tbsp. vegetable broth, water, garlic, lime juice, chili flakes, chili powder, cumin,

and cilantro in a small bowl
 Place veggies evenly onto the prepared sheet pan. Stir in 2 tbsp. vegetable broth; season with

salt and pepper to taste, and mix well. Make some space for the tilapia and place on pan. Brush
fish with the chili-lime mixture
 Bake until the fish flakes easily with a fork and the veggies begin to crisp up on the edges and
have softened (about 20-25 minutes).
 Serve the baked tilapia garnished with cilantro, sliced chili peppers, and lime wedges if desired.
Enjoy!

Shrimp Cocktail

Ingredients / Instructions

 Fresh shrimp, divined
 Walden Farms Calorie Free Seafood Sauce

One-Pot Shrimp Scampi (w/
Heart of Palm Noodles)

Ingredients:

 Prepare Palmini Noodles as
directed on package

 ¼ cup chicken broth
 1 Lb. Shrimp (peeled and

deveined)
 3 cloves garlic (minced)
 ½ Tsp. red pepper flakes
 2 Tbsp. freshly squeezed lemon juice
 ½ Tsp. fresh lemon zest
 ¼ Tsp. ground black pepper
 28 Oz. Hearts of Palm noodles (Palmini)
 2 ½ Garlic Parmesan Kernal Seasons
 2 Tbsp. fresh parsley (chopped)

Instructions:

1. Heat a large skillet over medium-high heat and add the broth.
2. Add the shrimp, sea salt, black pepper, and red pepper flakes to the broth. Cook, stirring

occasionally, until the shrimp is pink and cooked through, about 4-5 minutes.
3. Add the lemon juice, lemon zest, and garlic.
4. Add the hearts of palm noodles and kernel season’s, and toss until well combines, about 1-2

minutes.
5. Garnish with parsley, if desired.
6. Serve and enjoy!

Spanish Paella Recipe with Shrimp & Artichoke Hearts

Ingredients

 ¼ cup vegetable broth
 1 can artichoke hearts (14 oz.)
 ½ red bell pepper
 4 cloves garlic
 ½ tsp smoked paprika
 ½ cup tomato puree
 2 ½ cups water
 ¼ tsp saffron threads
 1 cup cauliflower rice
 15 uncooked, peeled, and deveined jumbo shrimp
 Pinch of sea salt
 Pinch of black pepper
 Fresh parsley

Instructions

 Drain the can of artichoke hearts and pat them dry. Finely mince the 4 cloves of garlic. Finely
dice the ½ red bell pepper. Pat dry 15 jumbo shrimp that have been peeled and deveined.
Season them with sea salt and black pepper. Put aside the 1 cup of cauliflower rice.

 Heat the pan on medium-high heat and add the ¼ cup of vegetable broth. Season the broth with
sea salt and add the artichoke hearts. Cook for about 4 minutes until they start to brown. Make
a well in the middle of the artichoke heart and add the diced bell peppers and cook for 3
minutes. Make another well in the middle of the diced bell peppers and add the minced garlic
and cook for 30 seconds. Season with the ½ tsp of smoked paprika and mix it all together. Add
the ½ cup of tomato puree, season with sea salt and black pepper and mix until well combined.

 After about 1 minute, add the 2 ½ cups of water, the ¼ tsp of saffron threads. Season again with
sea salt and give it a gentle mix. Once the dish comes to a boil, add the cauliflower rice and add
the jumbo shrimp. After 2 minutes flip the shrimp around. 10 minutes after adding the
cauliflower rice, turn the heat to low. 3 minutes later, when there is very little water left, turn
heat back to a medium-high for 2 minutes.

 Remove the pan from the heat and cover for 5 minutes.
 After 5 minutes, uncover and garnish with fresh parsley and serve!

Spicy Shrimp with Cauliflower Mash and Garlic Kale

Ingredients

 Cauliflower Mash:
o Ingredients –
 1 medium head cauliflower, trimmed and cut into small florets (about 6-7 cups)
 1 tablespoon of sugar-free applesauce or pumpkin puree (these are both great
substitutes for butter)
 ½ teaspoon fine sea salt
 ¼ teaspoon ground black pepper
o Instructions –
 Bring a large pot of salted water to a boil. Add cauliflower and cook until very
tender, about 10 minutes.
 Reserve ¼ cup of the cooking liquid and then drain well and transfer cauliflower
to a food processor.
 Add applesauce or pumpkin puree and reserved water, 1 tablespoon at a time,
and puree until smooth. OR – you can mash cauliflower with a potato masher.)
 Season with a little salt and pepper, and then serve.

 Garlic Kale:
o Ingredients –
 1 tbsp. vegetable broth
 3 cups chopped kale
 3 cloves garlic (minced)
o Instructions –
 Heat the vegetable broth in a nonstick skillet over medium-low heat.
 Add the greens and garlic and sauté until softened.
 Remove the kale and wipe off pan with a paper towel.

 Spicy Shrimp:
o Ingredients –
 1 tbsp. vegetable broth
 1 ½ Lb. shrimp
 A few good shakes of garlic salt, chili powder, cayenne, and/or black pepper
o Instructions –
 In the same skillet, add the vegetable broth over medium heat.
 Pat the shrimp dry and add to the pan. Sprinkle with seasonings to taste.
 Cook for just a few minutes and then add another quick splash of vegetable
broth to the pan (about 2 tbsp.) to pull the browned bits and spices into
something of a saucy-coating for the shrimp.

 Serve the shrimp and kale over the cauliflower mash

Tilapia Fish Tacos

Ingredients

 Tilapia Spices
o 1 Lb. Tilapia Filets
o ½ tsp chili powder
o ½ tsp cumin
o ¼ tsp coriander
o Salt and pepper for seasoning fish
o 1 tbsp vegetable broth
o Finely chopped cabbage
o Butter lettuce leaves

 Pico de Gallo
o ¼ cup red onion (diced)
o 1 cup tomato (diced)
o 1 jalapeno (finely diced)
o 1 tsp minced garlic
o ¼ cup cilantro (chopped)
o Juice of 1 lime
o Dash of cumin
o Dash of coriander
o Dash of chili powder

Instructions

1. Start by mixing Pico de Gallo ingredients, seasonings and refrigerate for 15 minutes
2. Meanwhile, mix the chili powder, cumin, coriander, salt, and pepper together and season tilapia

filets by rubbing it onto both sides.
3. In a heavy bottom frying pan, heat vegetable broth, and pan fry the tilapia for 2-3 minutes per

side depending on thickness of the filet
4. After cooking, flake with a fork and set aside
5. Chop cabbage finely
6. Prepare the butter lettuce leaves
7. Serve warm

African Stewed Spinach

Ingredients

 ½ Lb. shrimp peeled and deveined
 ½-1 tsp creole seasoning (adjust to taste)
 ½ Lb. chopped smoked turkey
 1 medium sliced onion
 2 tsp minced garlic
 1-2 tsp thyme (optional)
 4-5 fresh tomatoes chopped
 ½-1 cayenne pepper (adjust to taste)
 1 tsp paprika
 3 Lbs. spinach (frozen, thawed, and drained)
 ½-1 cup vegetable broth
 Salt and pepper to taste
 1 tsp bouillon powder (optional)

Instructions

 Heat vegetable broth in a medium saucepan over medium-high until hot
 Season the shrimp with salt and creole seasoning
 Lightly sauté the shrimp in about 2 tbsp. vegetable broth until the shrimp turns pink about 4-5

minutes. Remove and set aside
 Add the smoked turkey and sauté with the onions in the broth for 3-4 minutes, stirring often

and scraping any browned bits off the bottom of the pan.
 Add minced garlic, thyme, cayenne, paprika, bouillon powder, and cook stirring for about 1

minute, then add tomatoes. Cook for about 10 minutes. Salt lightly.
 Add in the spinach and let it simmer for about 3-5 minutes.
 You may add the sautéed shrimp at this point or serve with shrimp on top of the sinach.

Baked Acorn Squash

Ingredients

• 2 - acorn squash
• 1 – apple (any apple of your choosing but Granny Smith is recommended)
• Stevia
• Sea Salt
• Cinnamon

Instructions

• Preheat oven to 350*
• Cut squash in half, scoop out the seeds and sprinkle with sea salt
• Peel and core the apple; cut into tiny pieces and fill the cavity of the squash with the apple

pieces. Sprinkle cinnamon and stevia over the apple and mix it up.
• Cover with aluminum foil and bake about an hour until squash and apples are nice and tender.
• Created and submitted by: Karen B. Enjoy!

BRUSSEL SPROUTS & APPLES WITH BACON CRUMBLES

Ingredients List:

• 1 lb Brussel Sprouts
• ½ Small Yellow Onion OR 1 Shallot
• 1-2 Medium Apples, honey crisp apples with make this dish sweet
• 6-8 Slices of Bacon
• 1 TBSP broth
• 1-2 Cloves of Minced Garlic
• 1-2 TBSP apple cider vinegar (Optional)
• 1 TSP dried rosemary
• ½ TSP cinnamon (Optional)
• Salt to taste

Directions:

1. Preheat oven to 400, line baking sheet with parchment paper and add bacon slices to sheet. Add
bacon to oven once preheated and bake for about 18-20 minutes or desired crispiness. (Bacon with
either be cut or crumbled to add sensational flavor to dish)

2. In a large nonstick skillet, add 1 TBSP broth over medium-high heat. Add Brussels sprouts,
onion, and salt. Toss until evenly coated. Cook, stirring occasionally, until Brussels sprouts are
golden, about 10 minutes.

3. Stir in apple and garlic; reduce heat to low and cook uncovered, stirring occasionally, until tender,
about 10 minutes. Crumble cooked bacon over dish and mix together. Remove from heat. Toss
Brussels sprouts mixture with apple cider vinegar.

4. Serve and Enjoy!

Eggplant/Zucchini & Squash -Roasted

Ingredients
 1 large eggplant (about 1 ½ pounds), diced into ½- to ¾-inch pieces
 3 medium zucchini (about 1 ½ pounds), quartered and sliced into ½- to ¾-inch pieces
 1 large onion, diced
 3 cloves garlic, minced
 12 ounces cherry tomatoes, halved
 3 tablespoons vegetable broth
 1 teaspoon dried thyme
 ½ teaspoon salt
 ½ teaspoon freshly ground black pepper

Instructions
Preparation time: 10 minutes. Cooking time: 25 to 30 minutes.

Preheat oven to 400 degrees. Pour vegetable broth into a large baking sheet. Place eggplant,
zucchini, squash, onion, garlic and tomatoes on the baking sheet. Sprinkle with thyme toss to
coat. Sprinkle with salt and pepper. Bake in preheated oven 25 to 30 minutes or until desired
tenderness. Serve warm or at room temperature.

Gardener’s Ratatouille

 1 tablespoon vegetable broth
 1 cup onion, chopped
 3 cups plum tomatoes, chopped
 2 cups eggplant, chopped
 2 cups zucchini, chopped
 1 cup bell pepper, chopped
 2 cloves garlic, minced
 1 tablespoon each fresh basil, oregano, parsley, chopped
 1 teaspoon sea salt
 1 teaspoon black pepper

Add vegetable broth to pan, heat over medium-high heat. Add onion and sauté until tender. Stir in
remaining vegetables and garlic. Cover, reduce heat and simmer 30 to 40 minutes or until vegetables are
cooked through. Stir in remaining ingredients and simmer, uncovered, an additional 5 to 10 minutes.

Garlic Green Beans

Ingredients:
 1-1/2 pounds fresh green beans
 2 tablespoons vegetable broth
 3 garlic cloves, minced
 2 teaspoons Italian seasoning
 Pepper to taste

Directions:
1. In a 15x10x1-in. baking pan, toss green beans, vegetable broth, garlic and
Italian seasoning until beans are well coated.
2. Bake, uncovered, at 450° for 12-15 minutes or until beans are crisp-tender
and lightly browned, stirring occasionally.
3. Sprinkle with pepper.

Grilled Eggplant

Ingredients

 2 medium eggplant (or 4 small Italian eggplant), about 1 3/4 pound
 Vegetable broth
 Sea salt
 Pepper
 Optional: Additional seasoning as desired.

Instructions

1. Slice eggplant into ½ inch thick slices.
2. Brush with vegetable broth
3. Sprinkle with salt and pepper, and additional seasoning, as desired.
4. Put in grill pan on medium high heat.
5. Cook for 8 minutes, turning once halfway through.

Roasted Eggplant

Ingredients

 2 medium eggplant (or 4 small Italian eggplant), about 1 3/4 pound
 Vegetable broth
 Sea salt
 Pepper
 Optional: Additional seasoning as desired.

Instructions

1. Pre-heat oven to 500 degrees.
2. Slice eggplant into ½ inch thick slices.
3. Brush with vegetable broth
4. Sprinkle with salt and pepper, and additional seasoning, as desired.
5. Arrange on baking sheet.
6. Cook for 15 minutes, turning once halfway through

Ham and Veggie Casserole

Ingredients:

 6 spears asparagus chopped
 1 pound cubed ham
 2 cups raw spinach chopped
 1 cup red bell pepper thinly sliced
 1/2 cup chopped green onions
 1/2 cup chopped tomato
 1/4 cup finely chopped fresh herbs (a sprig each of thyme, oregano and

rosemary)
 18 eggs
 Salt and pepper to taste

Instructions:

1. Spray a 9x14 inch casserole dish with a little nonstick cooking spray
2. Put the chopped asparagus, ham, spinach, bell pepper, green onions,

tomatoes and herbs into the casserole dish and carefully toss so everything
is distributed evenly.
3. In a large bowl, whisk together the eggs with salt and pepper
4. Poor eggs over the ingredients in the casserole dish
5. Preheat the oven to 400 degrees F and bake for about one hour, until
golden and firm

Lemon-Herb Salmon and Asparagus

Ingredients

 4 4oz. Fresh Salmon
 1 Lb. Fresh Asparagus
 Pam Cooking Spray
 Kosher salt (to taste)
 Black pepper (to taste)
 Red pepper flakes (to taste)
 ¼ tsp. granulated garlic
 ½ cup of white wine or chicken broth
 Several sprigs fresh dill
 4 thin lemon slices

Instructions

 Preheat oven to 375 degrees
 Add asparagus to a sheet pan and spray with Pam. Gently toss the asparagus to coat and

arrange into one layer for even cooking. Lay the salmon on top of the asparagus. Sprinkle all
ingredients with salt, pepper, red pepper flakes, and granulated garlic. Place one slice of lemon
on each piece of salmon. Add the fresh dill to the pan as well. Carefully pour the white wine (or
chicken broth) into the bottom of the pan.
 Put the sheet pan into the oven and bake for about 20 minutes, or until fully cooked.
 Squeeze a little fresh lemon juice onto the salmon and asparagus and serve!

Mashed Cauliflower

Mashed cauliflower tastes similar to mashed potatoes but with fewer carbs. Top with
chopped herbs if you like.

Serves 4

Ingredients:

 1 medium head cauliflower, trimmed and cut into small florets (about 6-7 cups)
 1 tablespoon of sugar free applesauce or pumpkin purée (These are both great

substitutes for butter.)
 1/2 teaspoon fine sea salt
 1/4 teaspoon ground black pepper

Method:

Bring a large pot of salted water to a boil. Add cauliflower and cook until very tender,
about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain well and transfer
cauliflower to a food processor. Add applesauce or pumpkin purée and reserved water,
1 tablespoon at a time, and purée until smooth. (Or, mash cauliflower with a potato
masher). Season with a little salt and pepper, then serve.

Mushroom Cauliflower "Rice" Skillet Recipe

YIELD: 4
PREP TIME:10 MINUTES

Ingredients:

 2 tbsp vegetable broth
 1 stick celery, sliced
 ½ cup onion, chopped
 1 big garlic clove, minced
 3 cups mushrooms, sliced
 14 oz. (400g) cauliflower rice (see instructions below on how to make the cauliflower rice)
 1/3 cup vegetable broth
 2 cups spinach
 Salt and pepper to taste
 1 tbsp fresh parsley, chopped

Directions:

1. Pulse the cauliflower florets in a food processor for about 25-30 seconds until it’s a rice-like
consistency. Set aside.

2. In a large skillet add vegetable broth over medium heat.
3. Add onions and celery and cook until tender about 5 minutes.
4. Add garlic and cook for 30 seconds.
5. Add mushroom and sauté until it’s cooked through.
6. Add the cauliflower rice and additional vegetable broth. Allow the cauliflower rice to absorb

the vegetable broth. Cook until it is soft, but not mushy.
7. Add spinach and cook for 2 minutes. Season with salt and pepper to taste.
8. Garnish with chopped fresh parsley before serving. Enjoy!

Oven Fried Buffalo Cauliflower Bites

Ingredients

 4 cups cauliflower florets
 2 tbsp vegetable broth
 1/4 tsp salt
 1/4 tsp smoked paprika
 1/4 tsp garlic powder
 1/2 cup sugar free hot sauce
 Walden Farms Ranch Dressing

Instructions

 Preheat oven to 400 degrees F.
 Spray baking sheet with non-stick olive oil cooking spray.
 Place florets in a large bowl and toss with vegetable broth.
 In a small bowl whisk the salt, paprika and garlic powder together with hot sauce.
 Pour hot sauce into cauliflower bowl and stir until well coated.
 Spread cauliflower out evenly on baking sheet.
 Bake 30 minutes.
 Serve with Walden Farms ranch dressing for dipping.

Pan-Cooked Brussels Sprouts With Green Garlic

• 4 servings • Dairy-Free, Gluten-Free, Nut-Free, Vegan

INGREDIENTS
• 2 tablespoons vegetable broth
• 1pound brussels sprouts, trimmed and quartered
• ½pound green garlic, trimmed, papery layers removed, and chopped
• Salt and freshly ground pepper
• 2 tablespoons chopped fresh dill or parsley

INSTRUCTIONS
• Heat the vegetable broth in a large, heavy skillet over medium-high heat and add the
brussels sprouts.
• Cook, stirring often, until they begin to color, about 5 minutes.
• Turn down the heat to medium and add the garlic. Continue to cook, stirring, until
the brussels sprouts are tender and the garlic is fragrant, another 3 to 5 minutes.
• Stir in the dill or parsley, taste and adjust seasonings, and serve.

Provençal Artichoke Ragout

• Serves 6 to 8 • Dairy-Free, Gluten-Free, Nut-Free, Vegan
INGREDIENTS

• 2 pounds baby artichokes or globe artichokes if baby artichokes aren’t available,
trimmed (see below)
• 1 lemon, cut in half
• 2 tablespoons vegetable broth
• 1 large sweet onion, such as Vidalia or Maui, chopped, or 1 bunch of spring onions,
chopped
• 2 celery stalks, from the inner hart, sliced
• 1 large or 2 small red bell peppers, diced
• 4 large garlic cloves, minced or pressed
• Salt
• 1 can chopped tomatoes with juice, peeled, seeded and chopped
• ¾to 1 cup water, as needed
• Freshly ground pepper
• 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
• 1 bay leaf
• 2 to 4 tablespoons chopped fresh basil or parsley
• 2 to 3 teaspoons fresh lemon juice

INSTRUCTIONS

Preparation

• How to trim artichokes: Fill a bowl with water, and add the juice of 1/2 lemon. Cut the stems
off the artichokes, and with a sharp knife, cut away the tops — about 1/2 inch from the top for
baby artichokes, 1 inch for larger artichokes. Rub the cut parts with the other half of the lemon.
Break off the tough outer leaves until you reach the lighter green leaves near the middle. With
a paring knife, trim the bottom of the bulb right above the stem by holding the knife at an angle
and cutting around the artichoke, until you reach the light flesh beneath the tough bottoms of
the leaves. Cut small baby artichokes in half, or large artichokes into quarters, and cut away the
chokes if the artichokes are mature. Immediately place in the bowl of acidulated water.

• Heat the vegetable broth in a large, heavy nonstick skillet or casserole over medium heat, and
add the onion and celery. Cook, stirring, until tender, about three to five minutes. Add the red
pepper and about 1/4 teaspoon salt. Stir together for three to five minutes until the pepper
begins to soften. Add the garlic, and stir together for another minute, until the garlic is fragrant.
Add the tomatoes and a little more salt, and cook, stirring from time to time, for 10 minutes,
until the tomatoes have cooked down and smell fragrant. Add the artichokes, thyme, bay leaf
and enough water to cover the artichokes halfway. Bring to a simmer. Add salt and pepper,
then cover and simmer 30 to 40 minutes, until the artichokes are tender and the sauce
fragrant. Check from time to time and add water if necessary. Add the lemon juice, taste and
adjust salt and pepper. Enjoy!

Roasted Cauliflower & Brussel Sprouts

Ingredients

 1 medium cauliflower, cut into 1-inch florets
 2 cups brussel sprouts, ends trimmed, halved
 2 tablespoons vegetable broth
 3 cloves garlic, minced
 1 ½ teaspoons fresh rosemary, chopped (or ½ teaspoon dried rosemary)
 Sea salt and pepper

Instructions

 Preheat oven to 450 F. In a large bowl, combine all ingredients.
 Mix well. Spread vegetables in a single layer on large baking sheet.
 Roast until vegetables are crisp-tender and beginning to brown at the edges, about 20

minutes.
 Serves 4-6.