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One Pan Teriyaki Salmon Broccoli Rice

One Pan Teriyaki Salmon Broccoli Rice
Prep Time
20 minutes
Number of Servings
Serves 2
Ingredients
  • Broccoli florets
  • Avocado or olive oil
  • 3 Tbsp of your favorite teriyaki sauce or teriyaki coconut aminos
  • 1 can Safe Catch Wild Pacific Pink Salmon
  • Salt and pepper
  • Sesame seeds, for garnish (optional)
Directions
  1. Using a food processor, pulse broccoli florets until they are in small pieces, similar to the size of rice grains. Pulse until you yield 3 cups.
  2. Add a small drizzle of avocado or olive oil to a pan, and heat over medium heat.
  3. Add “riced” broccoli to heated pan and stir. Reduce heat to medium-low and cover pan with a lid to steam broccoli rice. Stir often.
  4. When broccoli rice is cooked to your liking, add 1 tablespoon of teriyaki sauce at a time, stirring it into broccoli rice. (Add more sauce if necessary.)
  5. Open can of salmon (do not drain!). Flake salmon with a fork and add salmon to broccoli mixture. Stir to combine and heat through. Season to taste with salt and pepper.
  6. Top with sesame seeds, if desired, and enjoy!
Nutrition Info
Made with teriyaki sauce and 1 tablespoon each avocado oil and sesame seeds: 267 Calories, 24 g Protein, 42 mg Cholesterol, 15 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 4 g Fiber, 14 g Total fat (2 g sat), 1,142 mg Sodium, [nut:5] Vitamin C, Vitamin K, [nut:2] Vitamin B6, Folate, Phosphorus, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Calcium, Iron, Magnesium, Potassium

Tuscan Tuna Pasta Salad

Tuscan Tuna Pasta Salad
Prep Time
20 minutes
Number of Servings
Serves 6
Ingredients

Lemon-Dijon Vinaigrette

  • [q:1/4] cup olive oil
  • 2 Tbsp lemon juice
  • 1 tsp dijon mustard
  • 1 garlic clove, minced
  • [q:1/4] tsp salt
  • Cracked black pepper, to taste

Pasta Salad

  • 1 lb bowtie pasta (or your favorite short pasta)
  • 2 (5 oz) cans albacore tuna, drained and mashed
  • 2 cups fresh cherry tomatoes, halved or quartered
  • [q:1/4] cup sun-dried tomatoes, sliced
  • 1 (14 oz) can artichoke quarters, chopped (do not use marinated artichokes in oil)
  • 1 or 2 handfuls baby spinach
  • [q:1/3] cup feta cheese, crumbled
  • [q:1/4] red onion, thinly sliced
  • [q:1/4] cup fresh basil, sliced
  • Freshly cracked black pepper, to taste
Directions
  1. To make Lemon-Dijon Vinaigrette: whisk vinaigrette ingredients together in a bowl or jar. Keep stored in the refrigerator while your prepare rest of pasta salad.
  2. To make Pasta Salad: boil pasta according to package directions. Drain pasta and set aside to cool completely.
  3. Once pasta is cool, add to a large bowl with tuna, cherry tomatoes, sun-dried tomatoes, artichokes, spinach, feta, onion, and basil.
  4. Pour desired amount of vinaigrette over top and toss until salad is fully coated.
  5. Serve with freshly cracked black pepper sprinkled over top (or cover salad and let it chill in refrigerator for 1 to 2 hours before serving).
Nutrition Info
487 Calories, 26 g Protein, 26 mg Cholesterol, 68 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 7 g Fiber, 13 g Total fat (3 g sat), 303 mg Sodium, [nut:5] Vitamin B3 (niacin), Vitamin B6, Vitamin K, Phosphorus, [nut:4] Vitamin B12, [nut:2] Vitamin B2 (riboflavin), Vitamin C, Folate, Magnesium, [nut:1] Vitamin A, Vitamin B1 (thiamine), Vitamin E, Calcium, Iron, Potassium, Zinc

Sheet-Pan Italian Chicken Sausages

Sheet-Pan Italian Chicken Sausages
with Broccoli and Barley
Prep Time
45 minutes
Number of Servings
Serves 4
Ingredients
  • 5 Tbsp extra-virgin olive oil, divide
  • 12 oz broccoli florets, cut into [q:1 1/2]-inch pieces
  • [q:3/4] tsp table salt, divided
  • [q:1/4] tsp black pepper
  • [q:1 1/2] lb fully cooked Italian chicken sausage
  • [q:1 1/2] cups water
  • 1 cup quick-cooking barley
  • 1 oz Parmesan cheese, grated ([q:1/2] cup)
  • 1 garlic clove, minced
Directions
  1. Adjust oven rack to lowest position and heat oven to 425°. Brush a rimmed baking sheet with 1 tablespoon of the oil. Transfer sheet to oven and heat until oil is just smoking, 3 to 5 minutes.
  2. Toss broccoli with 2 tablespoons of the oil, [q:1/2] teaspoon of the salt, and the pepper. Arrange sausage and broccoli in a single layer on preheated sheet. Roast until sausage is browned on bottom, about 12 minutes. Flip sausage, stir broccoli, and continue to roast until sausage is browned on second side and broccoli is tender, about 12 minutes. Transfer sausage to platter and tent with aluminum foil; transfer broccoli to serving bowl.
  3. Meanwhile, bring water and remaining [q:1/4] teaspoon salt to boil in a medium saucepan. Add barley, cover, reduce heat to low, and cook until tender and most of water is absorbed, about 10 minutes.
  4. Add barley, Parmesan, garlic, and remaining 2 tablespoons oil to roasted broccoli in serving bowl, toss gently to combine, and season with salt and pepper to taste. Serve with sausage.
Nutrition Info
794 Calories, 41 g Protein, 176 mg Cholesterol, 45 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 10 g Fiber, 50 g Total fat (12 g sat), 2,005 mg Sodium, [nut:5] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin C, Vitamin K, Phosphorus, [nut:4] Vitamin B12, Calcium, [nut:3] Vitamin B1 (thiamine), Zinc, [nut:2] Vitamin E, Folate, Iron, Magnesium, [nut:1] Potassium

Cajun Tuna & Salmon Sausage Pasta

Cajun Tuna & Salmon Sausage Pasta
Prep Time
10 to 15 minutes, plus 15 to 20 minutes cook time
Number of Servings
Serves 4
Ingredients
  • 12 oz. Box of Farfalle Pasta
  • 1 Can Safe Catch Ahi in Avocado Oil
  • 3 Blue Circle Lemon Dill Salmon Sausages
  • [q:2/3] cup Diced Yellow Onion
  • 1 Tbsp and 3 Tbsp Butter or Ghee
  • Juice From [q:1/2] Lemon
  • 1 Tbsp Pressed or Minced Fresh Garlic
  • [q:1 1/2] cups Frozen Corn
  • 3 Tbsp Cajun Seasoning
  • [q:1/4] cup Fresh Dill, Chopped
  • Salt to Taste
  • Optional Garnishes:
    • More Dill
    • Chopped Fresh Tomatoes
Directions
  1. Preheat the oven to 375°F.
  2. Place your salmon sausages on a parchment-paper-lined baking tray and bake for 12 minutes. Set them aside.
  3. While your sausages are cooking, start preparing the pasta. Follow the cooking instructions in your pasta book. Use a strainer to drain the pasta and let it sit in the strainer while you prepare the other ingredients.
  4. In the same pot you cooked your pasta, add the onion, 1 tablespoon of butter, and lemon juice. Cook until the onions are soft and translucent. Add garlic and mix.
  5. Reduce the heat, add 3 more tablespoons of butter, and return the pasta to the pot. Gently coat it with the melted butter and onions.
  6. Add Cajun seasoning, frozen corn, and dill, and combine everything evenly.
  7. Do not drain. Use a fork to flake the tuna into the liquids. Add it to the pasta pot and stir.
  8. Gently slice your salmon sausages into rounds and add them to the pot, gently combining them with the pasta. Remember to stir everything occasionally.
  9. Serve and garnish if you wish. Enjoy!
Nutrition Info
Made with unsalted butter and garnished with [q:1/2] cup tomatoes: 564 Calories, 23 g Protein, 44 mg Cholesterol, 81 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 5 g Fiber, 18 g Total fat (8 g sat), 591 mg Sodium, [nut:5] Vitamin B3 (niacin), [nut:4] Vitamin B6, Phosphorus, [nut:3] Vitamin B12, [nut:2] Vitamin B1 (thiamine), Vitamin K, Magnesium, [nut:1] Vitamin A, Vitamin B2 (riboflavin), Vitamin C, Folate, Iron, Potassium, Zinc

Rosemary-Feta Chicken Skewers

Rosemary-Feta Chicken Skewers
Prep Time
25 minutes, plus 30 minutes marinate time
Number of Servings
Serves 4
Ingredients
  • 1 cup plain nonfat yogurt
  • [q:1/2] cup crumbled feta cheese
  • 3 garlic cloves, minced
  • 1 Tbsp chopped fresh rosemary
  • [q:1 1/2] lbs skinless boneless chicken breast, cut into [q:1 1/2]-inch pieces
  • 2 large red bell peppers, cut into [q:1 1/2] inch pieces
Directions
  1. Whisk together yogurt, feta, garlic, and rosemary in a large bowl. Add chicken pieces and toss to coat. Let chicken marinate in the fridge for 30 minutes.
  2. Heat grill to medium-high. Thread chicken and bell pepper pieces alternately onto skewers.
  3. Grill until chicken is cooked through, turning occasionally, about 8 minutes.
Nutrition Info
307 Calories, 45 g Protein, 142 mg Cholesterol, 10 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 1 g Fiber, 9 g Total fat (4 g sat), 340 mg Sodium, [nut:5] Vitamin B2 (riboflavin), B3 (niacin), B6, C, Phosphorus, [nut:4] Vitamin B12, [nut:2] Vitamin B1 (thiamine), Zinc, [nut:1] Vitamin A, E, Folate, Magnesium, Potassium

Steak Tacos and Grilled Slaw

Steak Tacos and Grilled Slaw
with Avocado and Lime
Prep Time
1 hour 30 minutes
Number of Servings
Serves 4
Ingredients

Steak

Slaw

  • [q:1/2] small head red cabbage, cut into 4 wedges with core intact
  • [q:1/2] cup green onions, chopped
  • [q:1/2] cup fresh cilantro, chopped
  • [q:1/2] teaspoon sea salt or Himalayan pink salt
  • Juice of 1 lime
  • 1 tsp Simply Organic Mild Taco Seasoning Mix
  • [q:1/4] cup olive oil

Assembly

  • 8 soft corn tortillas
  • Sour cream, for garnish
  • Avocado slices, for garnish
  • Fresh cilantro, for garnish
Directions

Steak

  1. In a large glass dish, place steak. Using a fork, poke holes in steak to infuse marinade.
  2. In a small bowl, combine olive oil, honey, lime juice and taco seasoning mix.
  3. Pour marinade over steak and refrigerate for 1 hour.
  4. Heat grill to medium-high heat.
  5. Once hot, place steak on grill and cook for 4 to 5 minutes on each side, or until desired doneness is achieved. Remove from grill and let sit for 5 to 10 minutes.

Coleslaw

  1. On cooler parts of grill, place cabbage wedges. Cook for 5 to 10 minutes on each side, until the outsides are crispy and the insides are soft and tender. Remove from grill, let cool, then slice into thin strips.
  2. In a medium-sized bowl, combine cabbage, green onions, cilantro, salt, lime juice, taco seasoning and olive oil. Stir until well mixed.

Assembly

  1. Divide sliced steak among tortillas and top with slaw, sour cream, avocado and cilantro.
Nutrition Info
With [q:1/4] cup sour cream, 1 avocado, and [q:1/2] cup cilantro: 587 Calories, 41 g Protein, 124 mg Cholesterol, 43 g Carbohydrates, 11 g Total sugars (9 g Added sugars), 9 g Fiber, 29 g Total fat (9 g sat), 777 mg Sodium, [nut:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Phosphorus, Zinc, [nut:4] Vitamin K, [nut:2] Folate, Iron, Magnesium, Potassium, Vitamin B2 (riboflavin), Vitamin C, [nut:1] Vitamin A, Vitamin B1 (thiamine), Calcium, Vitamin E

Keto Shepherd’s Pie

Keto Shepherd’s Pie
Number of Servings
Serves 4
Ingredients
  • 2 cups Mashed Cauliflower (recipe below)
  • 2 tbsp Olive Oil
  • 1 Small Onion (diced; abut [q:1/2] cup)
  • [q:1/2] cup Carrots (diced) (Optional: omit for lower carbs)
  • [q:1/2] cup Green or Red Bell Peppers (diced)
  • 1 lb Ground Beef (or Ground Bison) or (Vegan) Beyond Beef Plant Based Ground Beef
  • [q:1/2] tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 1 cup Beef Bone Broth (or regular beef broth)
  • 1 tbsp Worcestershire sauce or Coconut Aminos
  • 2 tbsp Tomato Paste
  • [q:1/2] tbsp Italian Seasoning
Directions

Make the Mashed Cauliflower

  1. Steam or pressure cook 1 head of cauliflower until it becomes soft.
  2. In a mixing bowl or food processor add cauliflower florets, butter, garlic powder and sea salt. (Chives, cream cheese or other seasoning optional).
  3. Blend or mash until it has the same consistency as mashed potatoes, then set aside.

Make the Filling

  1. Preheat the oven to 400 degrees F (204 degrees C).
  2. In a skillet add oil on medium heat. Add the onions, carrots, and peppers. Sauté for 6 to 10 minutes, until lightly browned and set aside.
  3. In a separate skillet brown meat, season with salt and pepper. Cook for 7 to 10 minutes, breaking apart the meat as you go.
  4. Stir in the broth, coconut aminos, tomato paste, and Italian seasoning. Bring to a boil, then simmer, uncovered, for about 5 minutes, until most of the liquid evaporates and you have meat in a thick sauce. Remove from heat.
  5. In a medium casserole dish combine meat and vegetables.
  6. Use a spatula to evenly spread cauliflower mash over your meat and veggies
  7. Bake for 10 to 15 minutes, until the edges are bubbly.
  8. If desired, place under the broiler for 2 to 4 minutes, until the edges are golden brown.
Nutrition Info
Made with carrots, red bell peppers, ground beef, and Worcestershire sauce: 399 Calories, 23 g Protein, 81 mg Cholesterol, 11 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 3 g Fiber, 30 g Total fat (10 g sat), 576 mg Sodium, [nut:5] Vitamin B12, Vitamin C, [nut:4] Vitamin B6, Zinc, [nut:3] Vitamin B3 (niacin), Phosphorus, [nut:2] Vitamin A, Vitamin B2 (riboflavin), Vitamin K, Iron, [nut:1] Vitamin E, Folate, Magnesium, Potassium

Sesame Chicken

Sesame Chicken
with Green Beans and Shiitake Mushrooms
Prep Time
40 minutes
Number of Servings
Serves 6
Ingredients
  • 1 cup low-sodium chicken broth
  • 2 Tbsp rice vinegar
  • 2 Tbsp low-sodium soy sauce
  • 3 Tbsp brown sugar
  • 1 Tbsp toasted sesame oil
  • 4 Tbsp sesame seeds, divided
  • 1 tsp chili paste
  • 2 Tbsp cornstarch 
  • 2 Tbsp oil
  • 2 garlic cloves
  • 1 Tbsp fresh minced ginger root
  • 1 lb boneless, skinless chicken breast, sliced into [q:1/2]-inch strips
  • 4 cups green beans, ends trimmed
  • 3 cups shiitake mushrooms, stemmed and sliced into [q:1/4]-inch-thick slices
  • Cooked brown rice (optional)
Directions
  1. Whisk broth, vinegar, soy sauce, sugar, sesame oil, 1 tablespoon of the sesame seeds, the chili paste, and cornstarch together in a bowl. Set aside.
  2. Heat oil in a large skillet or wok over medium heat. Add garlic and ginger and sauté for 1 minute. Add chicken and sauté for 4 minutes. Add green beans and sauté for 8 minutes. Add mushrooms and sauté for 3 minutes.
  3. Add broth mixture. Increase heat to high and cook until sauce is thickened, about 2 to 3 minutes.
  4. Garnish with the remaining 3 tablespoons of sesame seeds. Serve alongside brown rice, if desired.
Nutrition Info
With [q:1/2] cup brown rice: 602 Calories, 28 g Protein, 55 mg Cholesterol, 89 g Carbohydrates, 7 g Total sugars (4 g Added sugars), 7 g Fiber, 15 g Total fat (2 g sat), 230 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Phosphorus, [nutrition:4] Vitamin B1 (thiamine), Magnesium, [nutrition:3] Zinc, [nutrition:2] Vitamin B2 (riboflavin), Iron, [nutrition:1] Vitamin C, Calcium, Folate, Potassium

Halibut with Tomatoes and Dill

Halibut with Tomatoes and Dill
Ingredients
  • 1 tsp black peppercorns
  • 1 lemon, thinly sliced, seeds removed
  • [q:1 1/2] lbs center-cut, skin-off halibut fillet
  • 3 cups (2 pints) cherry tomatoes, halved
  • 1 medium shallot, thinly sliced lengthwise
  • 4 garlic cloves, thinly sliced
  • 5 sprigs dill, fronds only
  • [q:1 1/2] tsp kosher salt
  • [q:3/4] cup olive oil
Directions
  1. Preheat oven to 300˚.
  2. In a mortar, add peppercorns and crush with a pestle. Alternatively, you can use the back of a chef’s knife to press down on peppercorns until they crack.
  3. Lay lemon slices on bottom of a 9x13-inch baking dish and place halibut on top. Arrange tomatoes, shallot, garlic, and dill around halibut, and season with salt and cracked peppercorns. Pour olive oil over top, making sure halibut is entirely coated with oil.
  4. Transfer baking dish to oven and roast until halibut is just cooked through and easily flakes when nudged with a fork, 20 to 25 minutes.
  5. Serve halibut with tomato mixture spooned on top. The halibut can be stored in a sealed container in the refrigerator for up to 3 days.
Nutrition Info
438 Calories, 34 g Protein, 10 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 3 g Fiber, 30 g Total fat (4 g sat), 831 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin D, Phosphorus, [nutrition:3] Vitamin C, Vitamin E, [nutrition:2] Vitamin K, Potassium, [nutrition:1] Vitamin A, Vitamin B1 (thiamine), Folate, Magnesium

Slow Cooker Chili con Carne

Slow Cooker Chili con Carne
Prep Time
15 minutes, plus 5 hours Cook Time
Number of Servings
Serves 4
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 pounds beef, cut into chunks
  • [q:1/2] jalapeño pepper, finely chopped
  • 3 tablespoons tomato paste
  • 2 cups beef or vegetable broth
  • 1 can (14 ounces) diced tomatoes
  • 1 packet Simply Organic Spicy Chili Seasoning Mix
Directions
  1. In a large saucepan over medium heat, heat olive oil. Add onion, bell pepper and garlic. Sauté for about 4 minutes, stirring frequently. Add beef and cook for about 3 minutes, until browned.
  2. Transfer mixture to a slow cooker and add jalapeño, tomato paste, broth, tomatoes and seasoning mix. Stir until well combined. Cook on high for 4 to 5 hours or on low for 7 to 8 hours.
  3. Serve with your favorite chili toppings.
Nutrition Info
Made with vegetable broth: 379 Calories, 51 g Protein, 143 mg Cholesterol, 12 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 3 g Fiber, 15 g Total fat (5 g sat), 328 mg Sodium, [nut:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin C, Phosphorus, Zinc, [nut:3] Vitamin B2 (riboflavin), Iron, [nut:2] Vitamin B1 (thiamine), Potassium, H Vitamin A, Vitamin E, Vitamin K, Folate, Magnesium