Class Handouts‎ > ‎

Recipe Night Dishes

Here is a list of all the recipes given by our patients from
recipe night on October 17th! Enjoy :)
Chili with Turkey meat (Mild)


Items Needed:


Ground Turkey

Minced garlic


Red bell pepper

Sea Salt

Cayenne Pepper

Kidney Beans

Black Beans

Diced Tomatoes


Cooking Instructions:


In a skillet, cook the turkey meat and add the following to it once it is cooked;


1 teaspoon minced garlic

3 stalks celery (chopped)

½ Red Bell Pepper (chopped)

1 Teaspoon Cayenne Pepper (add more if desired)

1 Teaspoon Sea Salt


In a separate pot, simmer the following:


1 can kidney beans (include juice)

1 can black beans (include juice)

2 cans diced tomatoes.


Once the meat is fully cooked and ingredients added, add all ingredients to the pot to continue to simmer together until done (about 20 minutes)




A Tasty Eggplant Dish



Chicken baked with eggplant and other vegetables, along with a hint of delicious cheese, makes a glorious combination in this casserole. Make this dish ahead and cook it the next day, or make two batches and freeze one for an easy meal another day.

Makes 4 servings



1 eggplant, peeled and cut into 12 slices

2 tablespoons shredded Parmesan or Asiago cheese

1/2 teaspoon garlic powder or 1 clove garlic, minced

3/4 pound boneless, skinless chicken breast, chopped

1 can (14 1/2 ounces) diced tomatoes

1 medium onion, chopped

1 large green bell pepper, chopped

1/2 cup mushrooms, sliced

3/4 teaspoon dried Italian seasoning

1/4 teaspoon ground black pepper

1/4 cup (1 ounce) shredded reduced-fat mozzarella cheese



- Preheat the broiler.

- Arrange the eggplant slices in a single layer on a nonstick baking sheet. Mist the slices with cooking spray. Broil 4 inches from the heat for 2 minutes, or until golden. Turn the eggplant over and mist again.

- Sprinkle with the Parmesan or Asiago cheese and garlic. Broil for 1 minute, or until golden. Set aside.

- Heat a nonstick skillet coated with cooking spray over medium-high heat for 1 minute. Add the chicken and cook, stirring often, for 5 minutes, or until no longer pink. Add the tomatoes (with juice), onion, bell pepper, mushrooms, Italian seasoning, and black pepper, stirring to break up the tomatoes. Bring to a boil. Reduce the heat to low and simmer for 5 minutes.

- Preheat the oven to 375°F. Coat an 8" baking dish with cooking spray. Arrange the 6 eggplant slices you already cooked in the bottom of the dish. Top with the chicken mixture.

- Arrange the remaining 6 eggplant slices over the chicken. Sprinkle with the mozzarella cheese. Cover with foil and finish cooking, or refrigerate until the next day. Or wrap with foil, label, and freeze for up to 3 weeks.

- Bake, covered, for 30 minutes, or until heated through. To cook frozen casserole bake, covered, at 375°F for 50 minutes, or until heated through.






Cauliflower Rice


This dish makes an incredible "substitute" for starchy rice and is acceptable for Maximized Living Nutrition Plans (MLNP) Core Plan and the Advanced Plan.


1 head of cauliflower, preferably organic



Chop cauliflower using a cheese grater or food processor, to a semi fine consistency. Lightly steam until desired consistency is reached. Do not over-steam. Flavor with salt, pepper, organic butter, and/or liquid aminos.



Apple Flaxseed Muffins


Servings: 8-12

Most muffins are loaded with sugar, bad fats, and refined flours. This healthy version is both satisfying and delicious


1 1/4  Cup Flaxseed Meal

2 Teaspoons Aluminum Free Baking Powder

1 Tablespoon Cinnamon

1 Teaspoon Nutmeg

1/2 Teaspoon Sea Salt

Stevia or Xylitol or Equivalent Equal to 2/3 Cup Sugar

4 large Eggs, Beaten

1/4 Cup Olive Oil

½  Cup Water

1 Tablespoon Pure Vanilla (No Sugar - Check the Ingredients)

1 Medium Granny Smith Apple, Chopped Fairly Finely or Grated

1/2 Cup Chopped Pecans (Optional)


- Preheat oven to 350 F. Prepare a muffin tin with silicone baking cups or paper liners.


- Mix the dry ingredients together. Mix the wet ingredients. Add the wet to the dry and combine thoroughly.


- Let batter stand 10 minutes. Separate batter into the muffin pan and bake for approximately 18 minutes, or until a toothpick comes out clean.


Flax Meal Bread


Servings: 1 Loaf

Staying away from refined carbohydrates like bread is often difficult because they are a common staple in most people's diet. This is a healthy, crunchy alternative.


2 Cups Flaxseed Meal

1 Tablespoon Aluminum Free Baking Powder

1 Teaspoon Sea Salt

Stevia and/or Xylitol Equivalent to 1-2 Tablespoons Sugar

5 Beaten Eggs

1/2 Cup Water

1/3 Cup Grapeseed or Coconut Oil


- Preheat oven to 350 F. Prepare pan or a half-sheet pan with parchment paper or a silicone mat.


- Mix dry ingredients - a whisk works well. Mix wet ingredients; add to dry combining well. Let batter set for 2 to 3 minutes to thicken up.


- Pour batter onto pan. Bake for about 20 minutes until it springs back when you touch the top and/or is visibly browning.


- Cool and cut into whatever size slices you desire.




Garlic/Rosemary Asparagus


1 bushel of asparagus

1/2 tsp. minced or fresh garlic

1/2 tsp. olive oil

1 tsp. chopped Rosemary

Optional: Pecorino Romano cheese




- Boil water to steam asparagus. Chop asparagus in quarter pieces and add Rosemary. Once water is boiling, steam asparagus for a minute.


- Drain water, combine steamed asparagus with garlic, olive oil and Rosemary.


Optional: sprinkle with Pecorino Romano cheese.


Asparagus can be served warm or cold. Delicious either way!


-Yvonne H






Any mixed Salad Greens you like, Organic of course. I like Spinach and half Baby mixed greens.



2 cups fresh Strawberries

1 small basket Raspberries

2 cups Red Seedless Grapes

1 cup Virgin Olive oil

1 Teaspoon Sea Salt

2/3 cups Braggs apple cider vinegar

Xylitol to your sweetness liking





Mix in the food processor until pureed, Add oil and remaining ingredients.

Pour over Greens and enjoy.

Subpages (1): Obituary