Sizzle Up Recipes

Fiesta Sheet Pan Steak and Vegetables

Ingredients
3 bell peppers cored and chopped (any color)
4 medium-sized red potatoes chopped into small chunks
½ medium-sized yellow onion sliced
1 medium-sized zucchini chopped
2 large carrots chopped
1 pound NY strip steak cut into strips
4 Tbsp avocado oil
2 Tbsp chili powder
1 to 2 tsp sea salt to taste
Instructions
Preheat the oven to 400 degrees F.
Remove the steak from its packaging, place steak on a cutting board, and pat off any excess moisture with a paper towel. Use a sharp knife to cut the steak into thin strips. Similarly, chop all of the vegetables into bite-sized pieces.
Transfer all of the chopped vegetables to a large rimmed baking sheet along with the strips of steak. Note: A casserole dish works too if you don’t have a large baking sheet.
Drizzle the avocado oil over everything and sprinkle with chili powder and sea salt. Use your hands to toss everything together, until the meat and veggies are coated in oil and seasonings. Arrange the meat and veggies in a thick single layer. Note: you can use a large bowl to toss everything together before spreading it over the sheet pan if you’d prefer.
Bake on the center rack of the preheated oven for 20 to 25 minutes, or until the potatoes are cooked through and the rest of the vegetables reach your desired level of doneness. The cooking time will vary slightly depending on whether the vegetables and meat are at room temperature or chilled from being in the refrigerator.
The steak will be cooked through, although you can use an instant read thermometer to check for doneness. So long as the strips of steak are above 125 degrees Fahrenheit, they are fully cooked. If you’d like the vegetables and steak to have a little crisp on the outside, place the oven on the broil setting for the last 3 to 5 minutes of cooking.
Serve this easy sheet pan steak and vegetables and enjoy.

Whole30 Turkey Chili (Paleo)

Ingredients
2 Tbsp avocado oil or olive oil
1/2 yellow onion chopped
1 small sweet potato chopped
1 large carrot peeled and chopped
1 red bell pepper cored and chopped
1 pasilla pepper cored and chopped
3 cloves garlic minced
2 Tbsp chili powder
1 tsp ground cumin
2 tsp ground paprika
2 tsp dried oregano
1 tsp sea salt to taste
1 lb ground turkey
1 15-ounce can diced tomatoes
1.5 cups low-sodium chicken broth or bone broth
For Serving:
coconut milk yogurt
1 large ripe avocado sliced
1/2 cup fresh cilantro chopped
4 stalks green onion chopped
Instructions
Heat olive oil over medium heat in a large stock pot. Add the onion, sweet potato, and carrots and cook, stirring occasionally for 5 minutes, until vegetables begin to soften. Stir in the bell pepper, pasilla pepper, garlic, chili powder, paprika, ground cumin, dried oregano and sea salt and continue cooking, stirring occasionally, for 3 minutes.
Move the vegetables to one side of the stock pot and add the ground turkey to the stock pot. Allow it to brown on one side 1 to 2 minutes before stirring it into the vegetables (there’s no need to cook the turkey through just yet).
Add the diced tomatoes and chicken broth and stir well. Cover and bring to a full boil. Reduce heat to a simmer and continue cooking at least 20 minutes (the longer the more flavorful the chili becomes), until turkey is cooked through. Taste chili for flavor and add sea salt to taste.
Serve chili with homemade coconut milk yogurt, sliced avocado, cilantro, and green onion and any other toppings you fancy!

Smothered Pork Chops With Mushroom Gravy (Dairy-Free)

Ingredients
2 Tbsp avocado oil
4 to 5 pork chops*
2 Tbsp unsalted butter
1 large yellow onion diced
8 ounces mushrooms chopped
5 cloves garlic minced
2 Tbsp gluten-free all-purpose flour
1 ½ cups beef broth
2 tsp dijon mustard
2 tsp Worcestershire sauce
1 Tbsp dried oregano
½ tsp sea salt to taste
¼ tsp black pepper to taste
Instructions
Remove the pork chops from their packaging and place them on a large plate or cutting board. Use paper towels to pat off any excess moisture.
Season both sides of each pork chop with sea salt and pepper.
Heat avocado oil in a large skillet over high heat. I use a large nonstick skillet, but cast iron works great too. Allow the oil to heat up for several minutes, until the skillet is sizzling hot.
Place the seasoned pork chops on the hot surface and brown for 3 to 4 minutes, or until a golden brown crust forms. Flip and cook for another 2 to 3 minutes. Transfer the pork chops to a plate and set them aside. They will not be cooked through just yet.
Place the skillet back on the stove top and add the butter. Reduce the heat to medium-high heat.
Add the chopped onion and saute, stirring occasionally, until the onion has softened and begins turning brown, about 8 to 10 minutes.
Stir in the minced garlic and chopped mushrooms and cook for another 2 to 3 minutes, until the garlic is very fragrant and the mushrooms begin to soften.
Stir the flour into the onion and mushroom mixture.
Pour the beef broth, dijon mustard, worcestershire sauce and dried oregano into the skillet and bring everything to a full boil.
Cook, stirring occasionally, until the gravy has thickened and begins pulling away from the skillet when stirred.
Transfer the seared pork chops back into the skillet with the gravy. Cook at a full but controlled boil for 6 to 8 minutes, flipping the pork chops once or twice, or until they have reached your desired level of doneness.
For the best result, I recommend pulling the pork chops off of the stove top once they reach an internal temperature of 145 degrees Fahrenheit. To check the temperature, insert a meat thermometer into the thicket part of the pork chops. Allow the pork chops to rest for 5 to 10 minutes before serving. They will continue cooking during this time and should reach an internal temperature of about 150 degrees F.
Serve smothered pork chops with your choice of side dishes, and enjoy!

Gluten-Free Chicken Chow Mein

Ingredients
1 (14-oz) package gluten-free pasta noodles
2 Tbsp avocado oil
1 to 1.5 lbs boneless chicken thighs
2 ribs celery chopped (about 1 cup)
2 cups cabbage red or green works!, thinly sliced
2 large carrots grated
3 cloves garlic minced
4 stalks green onion chopped
Chow Mein Sauce:
¼ cup chicken broth
4 Tbsp liquid aminos or coconut aminos
2 Tbsp oyster sauce*
2 tsp pure maple syrup optional
1 1/2 tsp sesame oil
Instructions
Prepare the noodles according to package instructions. You can prepare the rest of the recipe as the noodles are cooking and drain them and set them aside until you’re ready to use.
Heat the avocado oil over medium-high heat in a large skillet or pot. Add the chopped chicken and brown 4 to 5 minutes. The chicken does not need to be cooked all the way through just yet, just browned. Transfer the chicken to a bowl and set aside.
Add the cabbage to the skillet, cover, and cook for 3 to 4 minutes, until wilted, stirring occasionally. Note: if needed, add more oil to the skillet.
Add the carrots, celery, and garlic and sauté, stirring frequently, until vegetables are fragrant and softened, about 2 to 3 minutes.
In a bowl or measuring cup, whisk together the ingredients for the sauce.
Transfer the chicken back to the skillet with the vegetables, along with the noodles and sauce.
Toss everything together until noodles are well-coated in sauce and much of the liquid has burned off, about 4 to 5 minutes. I use tongs for this process, as it makes it easier to get the noodles to combine with the sauce and other ingredients.

Greek Chicken Bowls

Ingredients
Lemon Garlic Chicken:
1 to 1.5 pounds boneless skinless chicken thighs (4 thighs)
2 Tbsp avocado oil
3 cloves garlic minced
Zest of 1 lemon
2 Tbsp lemon juice
1/2 tsp paprika
½ tsp garlic powder
½ tsp sea salt
¼ tsp black pepper
Cucumber Tomato Salad:
1.5 cups cucumber chopped (1 large-sized cucumber)
1.5 cups cherry tomatoes halved
1 clove garlic minced
1 cup kalamata olives pitted and sliced
1 tsp dried dill or 1 sprig fresh dill
2 Tbsp olive oil
2 Tbsp lemon juice
For the Greek Bowls:
4 cups cooked brown rice
1 batch Hummus*
1 batch Tzatziki Sauce*
1 cup feta cheese**
Instructions
Make the Cucumber Tomato Salad:
Add all of the ingredients for the cucumber tomato salad to a mixing bowl and mix well to combine. Cover the bowl with a lid (or plastic wrap) and refrigerate until ready to use. This salad stays fresh in the refrigerator for up to 4 days.
Prepare the Chicken:
Mix the avocado oil, garlic, lemon juice, lemon zest, paprika, garlic powder, sea salt, and black pepper in a mixing bowl or measuring cup until well combined.
Transfer the raw chicken thighs to a large zip lock bag with the marinade. Seal the bag and move everything around so that the chicken is coated in marinade.
Refrigerate for at least 15 minutes, ideally several hours and up to 24 hours.
Preheat the oven to 425 degrees Fahrenheit.
Transfer the marinated chicken to a casserole dish or a large baking sheet in a single layer.
Bake for 24-28 minutes, or until the chicken is cooked through. Chicken thighs are best when they have reached an internal temperature of 180 degrees Fahrenheit, and up to 205 degrees Fahrenheit. Insert a meat thermometer into the thickest part of the thighs to check the internal temperature.
Allow the chicken to rest for at least 10 minutes before slicing.
Assemble the Bowls:
Load up big bowls with rice, cucumber tomato salad, hummus, chicken, feta cheese, and tzatziki sauce. Mix it all up, and enjoy!

Bang Bang Shrimp

Ingredients
Crispy Shrimp:
1 lb raw shrimp peeled and deveined
2 large eggs
1 cup gluten-free bread crumbs *
½ cup gluten-free all-purpose flour
½ tsp garlic powder optional
½ tsp sea salt
¼ tsp black pepper optional
3 Tbsp avocado oil for frying
Bang Bang Sauce:
1/3 cup plain Greek yogurt **
4 Tbsp sweet chili sauce
2 tsp sriracha optional
Instructions
Mix together the bang bang sauce ingredients in a small bowl until well-combined. Refrigerate the sauce until you’re ready to use it. Note: you can prepare the sauce mixture up to 4 days in advance.
Remove the shrimp from its packaging. If the shrimp still contains its shells, remove and discard the shells. You can also remove the tails if you’d like, but I leave them on. If the shrimp has a lot of excess moisture on it, pat it dry with a paper towel or transfer the raw shrimp to a plate lined with a paper towel.
Whisk two eggs in a small bowl until they are well-beaten. Transfer the flour, breadcrumbs, garlic powder, salt, and pepper to a mixing bowl and stir together until everything is well-combined.
Dip the shrimp in the egg mixture, followed by the flour mixture, ensuring each of the shrimp are well-coated.
Heat a large nonstick skillet over high heat and add 3 tablespoons of avocado oil or high-temperature cooking oil of choice (I don’t recommend olive oil). Allow the skillet to heat up for a few minutes, until it is sizzling hot. You want the temperature of the oil to be above 400 degrees F.
Carefully place the breaded shrimp on the hot surface in a single layer. Cook for 2-3 minutes per side, or until the shrimp is golden brown, crispy and cooked through. You can tell shrimp is fully cooked once it curls and turns opaque all the way through. Avoid overcooking the shrimp so that you end up with tender shrimp. Depending on the size of your skillet, you may need to do this in 2 to 3 batches. Mine take 2 batches in a 12-inch skillet.
Serve crispy shrimp with bang bang sauce drizzled on top, or keep the sauce in a bowl to be used as dipping sauce. If you’d like, garnish the shrimp with chopped green onions. I like serving the shrimp with fresh lemon wedges or lime wedges for a little drizzle of fresh lime juice or lemon juice.

Crock Pot Turkey Chili with Black Beans

Ingredients
1 Tbsp avocado oil
1 large yellow onion diced
5 cloves garlic minced
2 lbs ground turkey*
1 28-oz can crushed tomatoes
2 cups chicken broth
2 Tbsp pure maple syrup
2 Tbsp cacao powder
3 Tbsp chili powder
½ tsp sea salt to taste**
1 large green bell pepper diced
2 large carrots chopped
2 15-oz cans black beans, drained and rinsed
Instructions
Add the crushed tomatoes, chicken broth, pure maple syrup, cacao powder, chili powder, sea salt, bell pepper, carrots, and black beans to your crock pot and stir it well.
Heat the avocado oil in a large skillet or thick-bottomed pot and add the onion. Sauté, stirring occasionally, until the onion begins to turn golden-brown, about 8 minutes. Stir in the garlic and sauté another 2 minutes.
Scoot the onions off to the side to make room for the meat and add in the meat. Allow it to brown for 2 to 3 minutes before flipping and browning another 2 to 3 minutes on the other side. Use a spatula to break up the meat into smaller chunks.
Transfer the sautéed onion and meat mixture and stir well until incorporated.
Secure the lid on the crock pot and set it on High for 4 to 6 hours or Low for 7 to 10 hours.
Serve the chili with your choice of toppings, and enjoy!

Tuscan Chicken Soup

Ingredients
1 Tbsp avocado oil
1 large yellow onion chopped
5 large cloves garlic minced
1 ½ lbs boneless skinless chicken breasts chopped
1 tsp oregano
1 tsp dried parsley
¾ tsp sea salt to taste
¼ tsp black pepper to taste
¼ tsp red pepper flakes to taste
1 cup sun-dried tomatoes drained
1 (15-oz) can full-fat canned coconut milk *
2 cups low-sodium chicken broth
2/3 cup dry white wine optional
1 tsp lemon zest optional
2 Tbsp tomato paste
5 ounces baby spinach
Instructions
Heat the avocado oil in a large thick-bottomed pot such as a Dutch oven over medium-high heat on the stove top.
Add the chopped yellow onion and sauté, stirring occasionally, until the onion begins turning slightly golden brown, about 8 minutes. Stir in the minced garlic and chopped chicken. Brown the chicken for a few minutes before stirring in the dried oregano, dried parsley, sea salt, black pepper, and red pepper flakes.
Pour in the drained sun-dried tomatoes, full-fat canned coconut milk, chicken broth, and tomato paste and stir well. Cover the pot and bring the soup to a full boil. Once boiling, immediately reduce the heat to medium-low and cook at a gentle bubble for 15 minutes. If you have more time, simmer the soup for up to 1 hour over low heat.
Add the baby spinach to the pot and replace the cover. Cook for 3 to 5 minutes, or until the spinach has wilted. Taste the soup for flavor and add sea salt and black pepper to taste.
Serve soup in large bowls with crusty bread, garlic bread, or cornbread for a delicious meal. If you do dairy, sprinkle freshly grated parmesan cheese over this creamy chicken soup! Garnish with chopped basil if you have fresh basil on hand.
Store leftover soup in an airtight container in the refrigerator for up to 1 week. You can also freeze soup double bagged in zip lock bags for up to 3 months.