Holy Yum Chicken, Sweet Potato & Pea Pancakes, Sloppy Joes

I actually didn't need to make any modifications on these guys, they were healthy and sugarless as is! :)

Holy Yum Chicken:
http://www.tablefortwoblog.com/holy-yum-chicken/

Sweet Potato & Pea Pancakes:
http://blwmamauk.blogspot.com/2015/03/recipe-sweet-potato-and-pea-pancakes.html

Sloppy Joes: (this time I used beef because we can't get ground turkey here :( )
http://www.skinnytaste.com/2010/10/skinny-sloppy-joes.html

3 meals: 6/17/15

Apple Cinnamon Donuts
http://joythebaker.com/2013/10/apple-cinnamon-baked-doughnuts-with-brown-butter-glaze/

Modifications:
Whole wheat flour, coconut sugar, half the amount of nutmeg (1/4 tsp), no salt, and no glaze.

And to be honest- I love brown butter, but my babies palates are less discerning, so I just did 2 T melted butter instead of browning the butter.  :)

Turkey Stroganoff
http://jaredandcyndi.blogspot.com/2012/01/ground-turkey-stroganoff.html

Modifications:  garlic powder for garlic salt, no mushroom stems/pieces, yogurt (not sour cream).  I served on whole wheat egg noodles.  

Shepherds Pie:

http://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2.html

Modifications:  no salt

So you can def make this as is, but here are things I've done that still work fine:

-I forgot to put the egg yolk in the potatoes.  They weren't as creamy, but it still worked.

-I used beef vs lamb.

-I add a crust of cheddar cheese on top.

-I used dry spices vs. fresh (just a tiny sprinkling of each thyme and rosemary).

-I used 1 tsp garlic powder instead of fresh.

-I subbed buttermilk for half and half because I needed to use some up.

-I used vegetable stock instead of chicken stock.

For adults you'll need to add salt.  The potatoes need it (IMO).  

3 meals: 6/3/15

Cheesy Spinach Eggs
http://boyandgirleatworld.blogspot.com/2015/05/breakfast-eggy-things.html

Spaghetti Sauce with Ground Beef
http://allrecipes.com/recipe/spaghetti-sauce-with-ground-beef/

No modifications.  I served it over veggie rotini, but whatever pasta is your fav!

Poppy Seed Chicken
http://www.the-girl-who-ate-everything.com/2010/06/poppy-seed-chicken.html

Modifications:  I used 4 chicken breasts.  I boiled them and then shredded using my stand mixer (in under a minute!).  I used organic cream of chicken, lightly salted Ritz, and unsalted butter.  I omitted the celery salt, black pepper, and subbed 1 tsp garlic powder for the minced garlic.

3 meals- 5/19/15

Spaghetti Squash Hash Browns:
1 c spaghetti squash
1 c shredded potato
1 tbsp oil

Mix the squash and potato together and squish together to form patties.  Heat oil in a large skillet over medium heat.  Place patties on warmed skillet and cook for 5-7 minutes per side.  Transfer to paper towel to drain.

Baked Mustard, Ham, & Cheese Sliders
http://www.thenovicechefblog.com/2014/04/baked-mustard-ham-and-cheese-sliders/

Modifications:
I used Applegate ham, cut the salt, and used coconut sugar instead of brown.

Pineapple Cashew Fried Rice:
http://www.howsweeteats.com/2013/06/pineapple-cashew-fried-rice/

Modifications:
I decided not to fry it because I didn't want to spend the time.  :)  SO, I cooked the rice as called for (in the liquids) and then added in everything but the egg and the coconut oil.  I subbed coconut aminos for the soy sauce. I then just simmered it for a few minutes to let the flavors meld and the veggies soften.

Mongolian Beef
(Can't find my source)

1 lb flank steak, thinly sliced crosswise
1/4 c cornstarch
3 tsp coconut oil
1/2 tsp grated ginger (about a 1/2 inch piece)
1 tbsp chopped garlic (2-3 large cloves)
1/2 c water
1/2 c coconut aminos (for soy sauce)
1/2 c coconut sugar (for brown sugar)
3 large green onions

Make sure the steak slices are dry and mix with the corn starch.  Make sure they are entirely coated.  Shake off excess corn starch.

Heat half the oil in a large skillet at medium high heat and add the garlic and ginger.  Immediately add the coconut aminos, water, & coconut sugar.  Cook the sauce for 2 minutes, then transfer to a bowl.  (It won't be thick yet.)

Turn up the heat and add the remaining oil to the pan.  Add the beef and cook, stirring often, until it is browned (it will cook quickly).  Pour the sauce back into the pan and let it cook along with the meat.  You can either cook it down and reduce the sauce or leave it thinner (the cornstarch will thicken the sauce).  Add the green onions (chopped) at the end so they'll stay green.  Serve over rice.

3 Meals: 5/7/15

Pear and Cheese Pastry
http://boyandgirleatworld.blogspot.com/2015/05/breakfast-oats-granola-and-other-randoms.html

Sweet Potato and Tuna Bites
http://www.blwideas.com/sweet-potato-and-tuna-bites/

Modifications:
I used 2 whole eggs to help them stay together better.

Korean Beef Lettuce Wraps
I can't find the source for the Korean beef, so I've just written it up with my modifications.

1 lb ground beef
1/4 c coconut sugar
1/4 c coconut aminos (these are a great substitute for soy sauce!  I got mine here: Coconut Aminos.  Less salt and no soy/GMO's/gluten/MSG!)
1 tsp sesame oil
3 cloves garlic, minced
1/2 tsp fresh ginger, minced
1 bunch green onions
Leafy lettuce to make wraps

1.  Heat a large skillet over medium high heat and brown the beef with the garlic and sesame oil.  Drain most of the fat and add the coconut sugar, coconut aminos, and ginger.  Simmer for a few minutes to allow time for the flavors to meld.  Serve mixed with rice or quinoa with green onions on top, and inside a large leaf of lettuce.