Zucchini Boats

Slice the zucchini in half lengthwise.
Using a spoon, scoop out the pulp, leaving a boat/shell of the zucchini.
Place the boats inside a baking dish.

Now for the fun part:
Create a pulp mixture. Simply mix the zucchini pulp with whatever you want to cook inside the boats. We love to mix cooked ground sausage, cooked quinoa, and diced tomatoes.

Once combined, place the mixture back inside the boat. Extra can be placed around the boats.
Bake at 350 for about 30 minutes.

Other good combinations to add to the zucchini pulp:
Sauteed onions, cooked ground beef, diced tomatoes
Cooked and crumbled bacon and sour cream
Cooked and shredded chicken and cooked brown rice

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Leaf Lard

Leaf lard is the fat from the interior of the animal near the kidney area. It is considered to be the purest fat on the pig. To render it, we heat it in a roaster oven or crock pot then strain and pour into jars.

Use leaf lard for cooking, sautéing, and frying all kinds of foods.

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Beef Spaghetti with Zucchini ‘Noodles’

ground beef
marinara or canned tomatoes
1/2 an onion
Italian seasonings such as basil and oregano
zucchini cut in strips lengthwise
salt and pepper

Cook ground beef and 1/2 onion then drain.
Add your favorite marinara or canned tomatoes and Italian spices. Let simmer.
In a separate pan, lightly saute the zucchini.

Serve the meat/marinara mixture over the cooked zucchini ‘noodles’. Salt and pepper to taste. beef-over-zucchini

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Easy Salad with Protein

Salads can be simple or complicated. I choose SIMPLE!
-Grab your lettuce, arugula, spinach, or any other greens you like.
-Top it with cooked meat like ground beef, chicken, steak, or even ground breakfast sausage. In this photo, I mixed ground beef and breakfast sausage because it was leftover from other meals. Ha!
-Add an apple, pear, or grapes if you like a little sweetness.
-And in this recipe, I even added pan seared okra and onions. YUM!
-Choose a salad dressing (or not) and there you go. Enjoy!
The way to keep it simple is to use what you already have. Mix it up and you’ll create yummy salads! salad-with-okra

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Tuscany Porkchops

2-4 pork chops
3 tbs oil (olive, coconut, butter, ghee)
4-6 cloves garlic, chopped
1-2 cups fresh tomatoes chopped or 1 can of tomatoes
1 onion
2 tsp orgegano
1 tsp sage
1 tsp basil

Heat oil in a large pan. Brown pork chops on each side. Reduce heat to medium and add onions. Stir onions and flip pork chops after 2-3 minutes on each side. Add tomatoes, garlic, oregano, sage, and basil. Simmer until tomatoes are soft and sauce has set up. Serve on a bed of pasta or zucchini noodles.
(cooking times vary depending on thickness of chops)

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Coconut Milk Baked Chicken

6 tbs canned coconut milk
2 tbs fresh lime juice
2 tbs brown sugar
3/4 tsp ground ginger
3/4 tsp garlic powder
1 tsp dried basil
1/2 tsp salt
1 tsp pepper
3-4 pound whole bone-in chicken (skin on), cut up

Preheat oven to 425.
Whisk together all ingredients, except chicken. Toss chicken in mixture until coated. Arrange in oven proof skillet or dutch oven. Bake uncovered 30 minutes or until chicken is done.

The recipe is from the website www.shewearsmanyhats.com.

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