Turkey and Asparagus Breakfast Casserole

Servings:

8

Ingredients:

1 lb. Asparagus, chopped into 1" segments

1 lb. ground Turkey

1 Sweet Onion, minced

1 Green Bell Pepper, finely chopped

1 small Tomato, finely chopped

4 Omega 3 Enriched Eggs

1/2 cup Coconut Milk

1/4 Almond Flour

Spices of your choice (I used garlic powder, oregano, black pepper, and paprika)

Directions:

Preheat oven to 425° F.

Cook Asparagus in a saucepan with water until tender. Then remove from heat.

Put Turkey, Onion, Pepper, and Tomato in a large frying pan and cook until there is no pink color left in the Turkey. Mix well while cooking.

Place contents of frying pan in a glass baking dish (I used a 10" pie pan). Then lay asparagus on top of turkey.

In a mixing bowl, whisk Eggs, Coconut Milk, Almond Flour, and Spices well. Pour mixture on top of asparagus and turkey.

Bake for 30 minutes, you'll know it's done when you put a knife in the middle and it comes out clean.

As a lover of quiche, I am very happy with the way this turned out. It's savory and filling, but very healthy!

Apple and Sage Pork Rolls

Servings:

2

Ingredients:

2 Boneless Pork Chops (1/4 lb. each)

1 small Sweet Onion, minced

1 Granny Smith Apple, peeled, cored and chopped

8 fresh Sage Leaves

1 Tbl. Olive Oil

1 Omega 3 Enriched Egg

2 Tbl. Almond Flour

Fresh ground Black Pepper

Directions:

Preheat oven to 375° F.

To make the stuffing - Heat Olive Oil in a large frying pan over medium-high heat. Add Onion, Apple, and Sage Leaves to pan. Cook and stir for a few minutes until softened.

Remove pan from heat and crack egg into pan and mix well. Add Almond Flour and Black Pepper to pan.

Set pan aside and allow stuffing to cool.

Butterfly cut the Pork Chops. Pound pork thin with a meat hammer. (I don't have a meat hammer, so I just lightly scored the meat in a criss-cross pattern on both sides.) This will get the pork thinner, easier to roll around the stuffing, and absorbs more flavor.

Place stuffing on top of the flattened pork and roll it up. Secure the pork rolls with toothpicks or tie with twine.

Back for approximately 35 minutes, or until pork is fully cooked.

This was inspired by a Paula Dean recipe, except I opted out of the butter and salt ;)

The pork roll was super juicy and savory, I will definitely make it again soon!

Flank Steak with Onions

Servings:

4

Ingredients:

1 lb. Flank Steak

1 tsp. Olive Oil

1 medium Yellow Onion, chopped

1/3 cup of Water

2 Tbl. Rico's Tomatillo Salsa (This is a local SLC company, the main ingredients are tomatillos and jalapenos so feel free to substitute with something else that gives a little kick)

Fresh ground Black Pepper

Directions:

Turn crock pot on low heat.

Pour Olive Oil in frying pan over medium heat. Sear both sides of Flank Steak in frying pan, and then put steak in crock pot.

Place chopped Onion in frying pan with remaining oil, and cook until softened. While stirring Onion, slowly add Water to frying pan. Finally, add Salsa and Black Pepper to frying pan.

Pour contents of frying pan over Flank Steak in crock pot.

Allow to cook for 6-8 hours.

The meat will pull apart with forks, and be very juicy! Enjoy with the chopped onions poured on top!