summer_pardi's Recipes Collection on LTK

Recipes

By summer_pardi

Switched my coffee for fresh juice the past 2 weeks and I’m hooked… minus washing the juicer every am, but still worth it 😛😅

1-2 large carrot
1 cup fresh pineapple chunks
1-inch piece of fresh ginger, peeled
1-inch piece of fresh turmeric, peeled
Makes about 6-8 2oz shots

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Juicing favorites

1-2 large carrot
1 cup fresh pineapple chunks
1-inch piece of fresh ginger, peeled
1-inch piece of fresh turmeric, peeled
Makes about 6-8 2oz shots

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Protein bagels

Ingredients:
• 2 cups cottage cheese
• 2 & 1/4 cups flour
• 3 tsp baking powder
• 1tbsp milk
• 1 egg (for egg wash)
• Shredded cheese or any additional toppings you’d like

Preheat oven to 375°F & Line a baking sheet with parchment paper. In a bowl (or kitchen aid mixer) combine cottage cheese, flour, and baking powder. Mix until a sticky dough forms. Lightly flour your hands and surface, knead the dough for a few minutes and then divide into 6 equal portions. Roll each piece into a ball and then create a hole in the center. Whisk the egg and brush it over the tops for a golden crust then sprinkle with cheese or whatever topping you might like- (Sesame seed, everything bagel seasoning etc). Bake for 25 minutes, or until golden brown. Let them cool slightly before cutting. Enjoy!

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Homemade Deli Meat

1lb of chicken breast
1tsp honey
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper

Cut your raw chicken breast into chunks and then add to blender with honey and spices, blend until a paste like texture has formed. Oil your meat press on the inside and transfer your meat mixture to it then put the lid on. Add to a pot of simmering water for about an hour and a half or until the thermometer reads 165 degrees (make sure the water is at the same height/level of the meat inside the press). Remove from heat and refrigerate for a few hours to cool and set. Remove the lid and slide the meat out, slice and enjoy!

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Spicy Tuscan chicken

Chicken:
2 chicken breasts (pounded even to about 1” thick)
Salt and pepper
1 tsp smoked paprika
1 tsp Italian seasoning
Sauce:
2 tbsp butter
2 garlic cloves, minced
1 small yellow onion, finely chopped
1 tbsp harissa paste (more or less depending how spicy you like)
2 tbsp tomato paste
1 cup heavy cream
1/2 cup chicken bone broth
1/2 cup sun-dried tomatoes, chopped
1/2 cup grated Parmesan cheese
2 cups fresh spinach
*optional: add any kind of pasta to serve with this dish (cook pasta according to package)

Season the chicken breasts with salt, pepper, Italian herbs and paprika.
Heat olive oil in a large skillet over medium/low heat. When the pan is hot, sear the chicken, undisturbed, for 4-5 minutes per side until golden brown. Remove and set aside. In the same skillet, melt butter and add the garlic and onion, cook for about 2-3 minutes then add in the harissa and tomato paste, cook for another minute or so.
Pour in the chicken broth and heavy cream. Let it simmer for 2-3 minutes. Stir in the sun-dried tomatoes and Parmesan cheese, the sauce will thicken slightly. Add in the spinach until wilted.
Add the chicken back in and cover in the sauce, simmer on low heat for 5-7 minutes until the chicken is fully cooked (internal temp of 165) add in the cooked pasta, coat in sauce, plate and top with more grated Parmesan. Enjoy!

Protein + Pilaf

2tbsp butter
3/4 cup basmati (can use long grain white rice as well)
1/2 cup orzo
1/2 cup vermicilli (broken into 1” pieces)
2 cups @roliroti bone broth - 26g protein 👏🏽
1 tbsp chicken bouillon
Salt and pepper

Melt your butter on medium/low heat and brown your vermicelli and orzo for a few minutes, add in your basmati rice, bone broth, chicken bouillon and salt:pepper. Bring to a boil then reduce heat to simmer and cover with lid. Cook for 15 min then turn off the heat for 5 more minutes before removing the lid (Don’t peek either, you’ll let the steam out 😛) Enjoy!

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Presley's Plate pinwheels
Chicken & Spinach
Ingredients:
1 egg
1 cup spinach
2 tosp shredded cheese
2 tsp flour
Cream cheese
Chicken
Recipe:
Add egg, spinach, cheese and flour in a food processor or blender- puree it and then in cook it like you would a pancake over medium heat. Let it cool for a few minutes and then add your cream cheese and chicken (or whatever fillings you want) roll, slice and enjoy! Presley looooves these. Enjoy!

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Meal prep with us

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Potatoe recipe:
4 russet potatoes
(Peeled)
I cup milk or heavy cream
3tbsp butter
I tbsp garlic paste
1/2 teaspoon nutmeg
I teaspoon dried thyme
Slice potatoes on the thinnest setting on a mandolin (or as thin as you can slice with a knife)
Layer the potatoes in a baking dish. Season with salt and pepper each layer.
In a small sauce pan put all the other ingredients in and bring to a boil then pour it over the potatoes in the baking dish. Bake, covered, at 400 for 45 min and then remove foil and broil for a few minutes until golden brown edges on top.

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Fried Goat Cheese
(Measurements are relative)
Goat cheese
Bread crumbs
Eggs
Olive oil

Cut up goat cheese into cubes and then roll them into a disc/puck shape. Cover goat cheese in the egg mixture and coat well in the bread crumbs. In a sauté pan over medium/low heat, heat up some olive oil and then place your breaded goat cheese in the pan- undisturbed- for about 1 min or until golden brown and repeat on the other side.

*make sure the goat cheese is cold when working with it. If you want to pre shape your discs, do so and then refrigerate them until you’re ready to cook them so they don’t melt and lose their shape in the pan*

Tried this amazing recipe from @chef_natalie

I also added ground elk to mine and you could add any protein of your choice! 10/10

ingredients:
- 1/4 cup olive oil
- 3 tsp minced garlic
- 2/3 cup tomato paste
- 2 tbsp hot pepper paste
- 1 1/2 cup heavy cream
- 3 tsp dried basil
- 3 tsp red pepper flakes
- 1 tsp italian seasoning
- 3/4 tsp black pepper
- salt to taste
- 1 cup parmesan
- 1/4 cup pecorino romano
- 1 lb box rigatoni
- 3 tbsp butter

Boil noodles

Heat olive oil on medium heat, add & sauté minced garlic, add in tomato paste, mix in cream, pour in dry spices & cheese, mix until creamy, add in pasta & protein, stir in butter.

Enjoy

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Oreo protein ice cream

1.5 cups reduced fat milk
1tbsp sugar free jello pudding mix
1 scoop vanilla protein powder
Mix well and freeze for a few hours or overnight
Settings i use on the Creami:
- full
-lite ice cream
Let it mix and then open and add in 3 tbsp reduced fat milk and Oreo thins and select the mix in button-

Enjoy!

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Chicken fajita bowl

• Rice
2 cups basmati or long grain white rice
2 cups bone broth
1 jalapeño
About 1 cup white onion
1/4 cup tomato sauce
1 tbsp tomato paste
2 ripe Roma tomatoes
1 tbsp garlic
• Other ingredients
Chicken breast
Verde Salsa for chicken marinade
1 green bell pepper, 1 red bell pepper, 1/2 white onion
Colby jack cheese
Pico de gallo salsa
Creamy jalapeño ranch or salsa + lime wedge and cilantro for toppings.

I marinate my chicken in a ziploc with verde salsa for a few hours and cook it on the Traeger at 395 for 8 min on each side or until internal temp is 165 degrees.

For the rice:
Blend the tomato onion jalapeño garlic tomato sauce and tomato paste until smooth. In a pot over medium heat, lightly toast your rice in olive oil and then add in your blender ingredients + bone broth + salt/pepper. Bring to a boil then simmer on low for 20 min undisturbed, then turn the heat off and let it sit, covered, for an additional 10 min.

While your chicken is on the grill, slice and sauté your bell peppers and onion in olive oil over medium heat until cooked to your liking.
Plate your rice and add your bell peppers/onions, chicken, cheese, pico and top with sauce or salsa of your choice! I used a creamy jalapeño sauce from our local Chuys restaurant 🤪 🙌🏽 enjoy!

*i froze half of the cooked rice in a vacuum sealed bag for later use*

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Tried this amazing recipe from @chef_natalie

I also added ground elk to mine and you could add any protein of your choice! 10/10

ingredients:
- 1/4 cup olive oil
- 3 tsp minced garlic
- 2/3 cup tomato paste
- 2 tbsp hot pepper paste
- 1 1/2 cup heavy cream
- 3 tsp dried basil
- 3 tsp red pepper flakes
- 1 tsp italian seasoning
- 3/4 tsp black pepper
- salt to taste
- 1 cup parmesan
- 1/4 cup pecorino romano
- 1 lb box rigatoni
- 3 tbsp butter

Boil noodles

Heat olive oil on medium heat, add & sauté minced garlic, add in tomato paste, mix in cream, pour in dry spices & cheese, mix until creamy, add in pasta & protein, stir in butter.

Enjoy

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Frozen grapes

Cotton candy grapes
1 packet starburst jello powder- i used strawberry flavor
Lime juice

Wash your grapes, line a cookie sheet with parchment paper, coat your grapes in lime juice and then roll in a bowl of the jello powder until coated. Freeze and enjoy!

Ingredients:
Chicken breast
Brioche buns
Panko crumbs
Bread crumbs
Flour
Eggs (2)
Paprika 1tsp
Salt 1tsp
Pepper 1tsp
Tomato
Lettuce
Sliced dill pickles
Provolone cheese
Olive oil
Thousand island sauce (homemade recipe below)

Thousand island sauce:
1 cup mayo or Greek yogurt
3 tbsp ketchup
1 tsp sugar
1 tsp white vinegar
A massive amount of dill relish haha literally as much or as little as you want but i load mine up. Mix it all up and refrigerate before serving.

Butterfly your chicken breast and then pound them even to about 1” thick in a ziploc bag (this is key for even cooking)
Remove from ziploc and cut in half (optional) season with the salt/pepper/paprika. Dredge both sides in flour then dip into your egg wash on both sides, let the excess egg drip off and then coat both sides in your panko/bread crumb mix. Set aside until all pieces are coated. Place your sautee pan on LOW heat (another key part) with a little olive oil in the pan, let it get hot then place your chicken in- undisturbed - for 3 min on each side (internal temp should read 165 before removing). Place a slice of cheese on top of the chicken before you remove it. Toast your buns in the same pan, remove and start assembling! Chicken, sauce, tomato lettuce pickles etc! Enjoy!

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Protein Packed Creamy Chicken Burrito

Ingredients:
4 chicken breasts- cut into inch cubes
1 can green enchilada sauce
1 packet taco seasoning
2 tsp chipotle cholula sauce
1 4oz can diced green Chiles
1 cup shredded Colby Jack cheese
1 cup cottage cheese
Taco Bell mild sauce &
Verde salsa for topping
Tortillas

Recipe:
In your instant pot add your can of enchilada sauce, diced chicken and half the packet of taco seasoning- mix well and cover with lid and use the pressure cook setting for 8 minutes. (You can also do this in a crockpot on high for 3 hours or low for 6 hours)
While your chicken is cooking- add your cottage cheese, remaining taco seasoning, diced green Chiles and chipotle cholula into a blender or food processor, mix well.
When your chicken is done cooking, remove it from the enchilada sauce and put it in a clean bowl, add in half of your cottage cheese mixture as well as your shredded cheese and mix it well. You will end up with a creamy & delicious protein packed filling for your tortilla. Fill your tortilla and roll it, grill/pan sear it on both sides to give it a nice crunch and then top with verde salsa and Taco Bell sauce. Enjoy!
*these are great to make ahead and freeze as well* and the cottage cheese sauce can be used on anything, makes a great dip too 🤤

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Fruit & yogurt popsicles

Ingredients:
1/2 cup frozen mango
1/2 cup frozen strawberries
2 tsp fresh lime juice
2/3 cup plain greek yogurt
1/2 banana
1 tbsp maple syrup

Recipe:
Blend all your ingredients together and pour into your popsicle molds- freeze for a few hours or overnight and enjoy!

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Breakfast quesadilla

Ingredients:
2 eggs
1 flour tortilla (soft taco size)
2 tbsp ground breakfast sausage (i used Jimmy deans)
Shredded Colby jack cheese
Salt/pepper to taste
Maple syrup
Hot sauce
Guacamole

Recipe:
Heat your sautee pan on med/low with a light drizzle of oil and whisk together your eggs and meat. Pour into your pan and place your tortilla on top. Let this cook for a few minutes- use your spatula to press down to make sure any uncooked egg makes its way to the edges of the pan- flip your tortilla and your shredded cheese to one side and fold in half. Let it get nice and toasted on both sides then cut in half and serve with whatever toppings you like! I used maple syrup on one half and hot sauce/guac/salt and freshly cracked pepper on the other. A little sweet: a little savory 😝 enjoy!

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Preheat Traeger or oven to 200 degrees
Pat dry and season your tenderloin (i used a Montreal steak seasoning)
Insert meat thermometer and cook until internal temp reaches 120-125
Remove and cover with foil, let rest for 10 min while your Traeger/oven temp is increased to 500 degrees.
Put your tenderloin back on the higher heat for 5-7 more minutes until the outside is broiled and juicy. Let rest for 5-10 minutes before slicing. Serve and enjoy!
*Leftovers are great to dice up and add with eggs the next day for breakfast tacos 🤤*

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Dijon chicken

Ingredients:

4 chicken breasts
1/2 cup Ken’s simply Greek vinaigrette
1-2 tbsp Dijon mustard
1-2 tbsp roasted garlic & herb seasoning

Recipe:
In a ziploc, combine all of your ingredients and then seal the bag airtight, use your meat pounder (with the flat side otherwise you’ll bust your bag open) and pound your chicken until it’s even thickness all the way across. Let marinate in the fridge for a couple of hour or overnight (but no longer than 24 hours) heat your Traeger to 395 degrees and cook undisturbed on each side for 6-8 minutes or until the internal temp is 160-165 (you can remove it at 160 and it will rise to 165 when you let it rest) If you are using a gas grill i would recommend nothing higher than 350 degrees to avoid charring the marinade. Let your chicken rest for a few minutes before serving, Enjoy!

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Twice baked potatoes
(makes 8 overfilled halves)

Ingredients:

•6 russet potatoes (washed and dried with skin left on)
•1/2 cup milk (add more if desired for consistency)
•4 tbsp butter
•1.5 cups of shredded Colby Jack cheese
•1-2 tbsp diced green onion/chive
•Generous amount of Garlic salt and pepper to taste (i always do a taste test before i start filling incase it needs more salt or pepper)

Recipe:

*Short on time way*- poke your potatoes with a fork a few times and microwave for 5 or so minutes on each side until tender.

*Non time crunch way* - coat lightly in oil and a little salt and bake for 1 hour at 450 degrees or until tender.

Let cool for a few minutes before you cut long ways. Place your butter in a bowl before you start scooping out your potato that way the butter softens and melts as you’re filling your bowl. I use an ice cream scooper to scoop out my filling, make sure to leave about 1/2”- 1 inch of potato along the edges of your shell so it doesn’t break/crumble. Add in your milk, cheese, seasoning and onion and mix well. Use a spatula to scoop your filling back into the potato. I like mine overfilled so i use 6 full potatoes but only fill 8 halves that way they’re nice and full. Bake at 400 for another 15 min or until the tops start to get golden brown and add whatever other toppings you want and enjoy!
(Toppings ideas: crumbled bacon, sour cream, shredded bbq meat)

Strawberry Chicken Salad

1 head chopped Romaine lettuce
2-3 cups chopped spinach
2+tbsp Brianna’s poppy seed dressing
1+tbsp Ken’s simply Greek dressing
1/4 cup thinly sliced red onion
1/4 cup chopped glazed pecans (or any glazed/candied nut)
Sliced ripe strawberries
2 tbsp freshly crumbled feta cheese
Grilled chicken (i marinated mine in the Ken’s simply Greek dressing and pounded it to an even thickness before grilling @395 for 7 min on each side)
Freshly cracked pepper to taste

Combine your lettuce/onions/ dressing & toss well then layer the rest of the ingredients and enjoy! (Dried cranberries are delicious on this as well)

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Carrot cake oat muffins

Dry ingredients:
3 cups rolled oats
1tbsp ground cinnamon
1tsp baking powder
1/2 tsp salt
2/3 cup glazed or candied walnuts (chopped up)
2/3 cup shredded coconut

Wet ingredients:
1 cup mashed ripe banana
1 cup shredded carrots
2/3 cup unsweetened applesauce
3 eggs
1 cup milk
1/4 cup maple syrup

Protein glaze:
1 scoop vanilla protein powder
1-2 tbsp milk (or more depending how you want the consistency- start with 1tbsp, stir, and add from there)

Preheat oven to 350 degrees.
Combine all of your wet ingredients in one bowl and all of your dry ingredients in another bowl- then mix them together and fill your lightly greased muffin pans. (I used one standard size 12 cup muffin pan and one 24 cup mini pan for this recipe. You can cut this recipe in half if you want less - or bake it in a large rectangle dish as an oatmeal bake)
Bake for 20 min if using the muffin pans or 35-40 if using the large rectangle dish- or until you muffins appear golden around the edges with no excess moisture in the middle.
When done baking, let them cool for a few minutes and then drizzle your protein glaze on top and enjoy! *I keep these on the fridge in an airtight container for a few days or once they are completely cooled you can freeze them*

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Summer salad

Ingredients:
1 head of chopped romaine lettuce
1/2 cup thinly sliced red onion
1/2 cup thinly sliced mixed sweet peppers
1/2 cup or more of freshly grated Parmesan

Dressing:
1/2 cup Ken’s simply Greek vinaigrette
1 tbsp Dijon mustard
3 tsp honey
1 tbsp red wine vinegar
1 tbsp white wine vinegar

Combine all ingredients, add as much dressing and grated Parmesan as desired and enjoy 🤤

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Easy & delicious pasta salad

Pasta salad

2 cups cooked cheese tortellini
A heaping 1/2 cup each of the following:
- Diced cucumber
- Diced tomato
- Diced salami
- Pitted kalamata olive
1/3 cup finely chopped red onion
2tbsp chopped pepperoncini
1/2 cup fresh crumbled feta cheese
1/2 cup grated Parmesan

Dressing: 1/2 cup Italian or Greek vinaigrette + 1tbsp Dijon mustard + 2tsp honey (i used Ken’s Simply Greek dressing)

Combine all of your ingredients well and refrigerate for a few hours before serving! (You can customize this by adding or subtracting anything and it will still be amazing, pasta salad is life haha !)
Enjoy 🥰

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Cheeseburger tacos

Ingredients:

1lb ground beef
1 large yellow or sweet onion
1 tbsp Worcestershire
1 tbsp tomatoe paste
3-4 tbsp yellow mustard
Salt and pepper to taste
Cheese (i use a block of Colby jack & make in slices)
Siete almond flour tortillas (or whatever tortilla of your choice)
Iceberg lettuce
Olive oil

Thousand island sauce:
1 cup mayo or Greek yogurt
3 tbsp ketchup
1 tsp sugar
1 tsp white vinegar
A massive amount of dill relish haha literally as much or as little as you want but i load mine up.

Recipe:

Preheat oven to 400 degrees.
In a large skillet on high heat add your olive oil mustard and ground meat. Once it’s cooked add in your tomato paste, Worcestershire, salt/pepper and caramelized onions. Mix well and set aside. In another skillet on medium/low heat, in a very minimal amount of oil - cook your tortillas on both sides so that they are soft & pliable. Fill your tortillas with the meat mixture, add slices of cheese, fold in half set on a baking sheet. I lightly mist my tacos with avocado oil and sprinkle a little salt on them before i place them in the oven. Bake at 400 for 15 min then flip and bake an additional 5 min. Let them cool for a few minutes before dressing them with the thousand island sauce and lettuce. Enjoy!

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Egg bites RECIPE HERE
Ingredients:

1 pack bacon (diced and sautéed)
10 eggs
2 cups chopped fresh spinach (or 1/2 cup frozen/thawed spinach)
2 cups cottage cheese
1 can diced green chiles
1.5 cup shredded Colby Jack
1 tsp baking powder
1tsp+ pepper
*no need to add salt* (the bacon and other ingredients provide plenty of flavor)

Recipe:
Preheat oven 375 degrees.
Combine eggs, cooked bacon, baking powder, & cottage cheese in a blender and pulse for a few seconds (can also just combine all of these in a mixing bowl). In mixing bowl, add blended mix w/ cooked spinach, green chiles & shredded cheese. Grease muffin pan (I love the silicone ones) fill each cup just over 1/2 full. I use reg size muffin pan for mine and the mini muffin pan for Presley’s so they’re bite size
Bake 15-20 mins/until the tops start to get golden & then let them rest/cool before you remove them from pan. Enjoy!

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Easiest homemade applesauce 🍏

Ingredients:
Granny Smith apples (i used about 11 smaller ones)
1/2 cup water
2 tsp cinnamon (or more if you want)

Recipe:
Peel and remove the core of your apples, add to your instant pot with 1/2 cup water. Seal lid and cook on “pressure cook” for 5 min. Remove lid and add in cinnamon, give it a good mix and then fill your pouches or whatever containers you want to store it in. I like to make a big batch and then i freeze extras in ziplocs and thaw as needed. Enjoy!

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Crusted chicken
Ingredients:
chicken breasts
eggs
Flour of choice (i used almond)
Bread crumbs & Panko crumbs (you will mix these together)
Italian seasoning
Salt and pepper
Olive oil

Recipe:
Butterfly your chicken breast and season both sides then pound them even (about 1/2 thick)
Lightly coat both sides of your chicken in flour, then dip in the egg wash, and then in the panko/bread crumb mixture. Your pan should be on medium low heat (anything hotter will burn your chicken crust)
Once your pan has heated up, add your olive oil and then place your chicken in. Cook undisturbed for 3 min on each side or until internal temp reaches 165.
*pounding the chicken so it’s even in thickness is key to get it evenly cooked inside and on the crust without burning the crust*

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Asian Chicken Salad

Ingredients :
Chicken breasts
@kindersflavors teriyaki sauce 1/2 cup or so
Sriracha 1 teaspoon
Soy sauce 1 tablespoon
Broccoli slaw (or any lettuce you want to use)
Celery 1/4 cup chopped
Shredded carrots 1/4 cup
Sliced almonds 2 tablespoons (or more if you want)
Sesame seeds and wonton strips for toppings
Sesame ginger vinaigrette - or whatever dressing you want

Recipe :
In your instant pot (or crock pot) layer all the sauces on the bottom to cover- add in chicken, season with pepper and place your lid on. Cook for 13 minutes in the pressure cooker/instant pot - or crockpot 3 hours high 6 hours low

In a bowl add all of your salad ingredients (minus the wontons) and mix well.

Remove your chicken and shred it in a separate bowl then add in as much sauce as you’d like from the pot. You can also save this sauce for a topping.

Plate and serve! Enjoy 😊

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Quick, easy, tasty breakfast!

Mix eggs, cinnamon sugar, creamer.
Soak bread on both sides
Fry in frying pan until golden brown
Top with berries and syrup, enjoy!

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Dinner tonight: 5 minute teriyaki steak bowls

Ingredients:
Steak (sliced into 1” strips)
@anniechunsinc minute sticky rice (or any rice of your choice)
@kindersflavors teriyaki sauce
Broccoli or any veggies you want (steamed)
Salt and pepper to taste

Recipe:

Season your steak with salt and pepper
Fire up your pan to medium heat
While the pan is getting hot, I steamed my broccoli and microwaved my @anniechunsinc minute rice (the best ever)
Add a little oil to you pan and cook your steak- undisturbed - for about 2 minutes on each side.
Reduce heat to a simmer and add in as much teriyaki sauce as you’d like… i prob did 1/4 cup… (option to add in some sriracha or chili oil for a kick 😛) give it a good stir and let simmer for a minute or 2 to thicken. You can add your broccoli directly into the pan at this point- or remove your steak and add the broccoli in to coat it with the remaining sauce.
Serve with your rice and top with some toasted sesame seeds and chopped green onion. Enjoy!

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