Spaghetti Squash Broccoli Mac & Cheese

Ingredients

3 Tbsp chopped onion
2 Tbsp flour
1/2 cup milk of choice
pinch of pepper
garlic powder
crushed red pepper
1/4 tsp salt
1/2 cup shredded cheddar cheese
1 spaghetti squash
1 cup frozen broccoli
White beans
Smoked paprika


Procedure:
1. Preheat oven or EOC to 400°F with 1/2 inch of water. 

2. Poke holes in squash with a fork and microwave 5 minutes to soften up the squash.
3. Score all the way around the squash lengthwise with a knife, marking the line of the cut. Cut squash in half lengthwise, scrape out seeds.
4. Place cut-side down EOC and place lid on top. Once it clicks, turn to 180°F for 20 minutes, until tender enough to scrape strands. Should be easily pierced with a fork. (Not TOO cooked through since you’ll cook more later.) Time will vary depending on the size of squash.

(You can store in the fridge for a few days before making your boat, or prep to eat immediately.)
5. When cool enough and ready to eat, scrape/shred the squash.
6. In a pot over medium heat, sauté chopped onion in olive oil.
7. Add in milk of choice and flour, whisking constantly until thick.
8. Remove from heat and mix in seasonings, shredded cheese, and all ingredients until melted and integrated. Spoon mixture into each boat.
9. In empty EOC, set temperature to 400°F. Place cooked squash boats face up in EOC. Once lid clicks, reduce to 180°F for about 10 minutes. 

Serve hot & enjoy!

Nutritional Info
Serving: 1 boat,
yields 2 boats servings
Calories: 320
38g Carbs
12g Fat 18g Protein

Turkey and Cheese Enchiladas

Makes: 12 servings
Utensil: Saladmaster Food Processor, 12" Electric Oil Core Skillet

Ingredients

1 pound lean ground turkey

1 large onion, strung, use Cone #2
2 tablespoons cumin
2 tablespoons of chili powder
1.5 teaspoons of garlic powder
1 teaspoon of pepper
4 ounces chopped green chilies, canned
19 ounces red enchilada sauce
10 ounces green enchilada sauce
12 corn tortillas, heated in microwave
2 cups (8 ounces) fat-free cheddar cheese, shredded, use Cone #1
1 cup fat-free sour cream or plain Greek yogurt

Directions

1. Preheat large skillet over medium heat. When several drops of water sprinkled on skillet skitter and dissipate, add ground beef and onions. Sauté until onions are clear. Stir in seasoning and green chilies. Remove from heat and set aside.
3. In a large bowl, combine red and green enchilada sauce. Add meat mixture and stir to combine. Spread 1⁄2 cup mixture in bottom of electric skillet.
4. Dip heated tortillas, one at a time, into enchilada sauce mixture. Spoon approximately 2 tablespoons mixture and 1⁄2 tablespoon cheese into each tortilla. Roll up and place seam side down in electric skillet. Pour remaining mixture over enchiladas.
5. Cover, set temperature to 250°F and bake for 20 minutes. Top with remaining cheese and bake 5 more minutes.
6. Serve enchiladas with sour cream/Greek yogurt.

http://recipes.saladmaster.com/recipe/beef-cheese-enchiladas

Veggie Macaroni and Cheese with Cauliflower

Ingredients:
Medium onion, cone #2
1 bell pepper, small dice
2 cloves of garlic, minced
1 cup of frozen corn
Cumin
Chili powder
Garlic powder
Pepper
1 qt. low sodium tomato soup
1 can, low sodium, rinsed kidney or pinto beans
1 cup pasta
1-2 cups of frozen cauliflower (chop into bite sizes)
1-1.5 cups of shredded sharp cheddar cheese
Green onions to garnish

Directions:

1. Preheat MP5, uncovered, at 375°F.
2. Add onions, peppers and garlic to MP5 and sauté for 3-4 minutes until softened.
3. Add corn and seasonings Stir to combine and cook for 2 minutes.
4. Add tomato soup, beans, pasta and cauloflower. Stir to combine.
5. Place cover on MP5. When Vapo-Valve™ begins to click steadily, reduce heat to 225°F and cook for 25 minutes until pasta is soft.
6. Remove cover and sprinkle shredded cheese on top. Place cover back on MP5 and cook for an additional 5 minutes.
7. Serve warm in bowls and garnish with green onions.

Buffalo Chicken

Utensils: MP5

Makes 16 servings

1 large onion, strung, use Cone #2
4 pounds chicken breast, trimmed
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1⁄2 cup chicken stock
3⁄4 cup cayenne pepper sauce

Directions

1. Process onions directly into MP5 and spread evenly to coat bottom.
2. Season trimmed chicken breasts with salt, garlic powder and cumin. Toss to evenly coat.
3. Place seasoned chicken pieces on top of shredded onions.
4. Pour chicken stock and hot sauce over chicken.
5. Place cove on MP5 and set temperature to 350°F. When Vapo-Valve™ begins to click steadily, reduce heat to 225°F and set timer to 50 - 60 minutes, until chicken is cooked through and breaks apart easily.
6. Remove cover from MP5 and let chicken cool slightly. Shred chicken pieces with the number 3 or 4 cone; cool first
7. Serve with warm tortillas, blue cheese, lime wedges and extra hot sauce.

http://recipes.saladmaster.com/recipe/shredded-buffalo-chicken-wraps

Golden Salmon Chowder/Salmon Cakes

Golden Salmon Chowder
Makes: 2
Utensil: Saladmaster Food Processor, 2 Qt. Sauce Pan with Cover

Ingredients

1⁄3 cuponion, strung, Cone #2
1 celery stalk, strung, Cone #2
2 garlic cloves, peeled, shredded, Cone #1
1 carrot, trimmed, scrubbed, cut into medium size chunks
2 cup cauliflower, cut into small florets
1 tsp turmeric, ground
1⁄2 tsp paprika
1⁄2 tsp natural salt
2 cups fish or vegetable stock
1⁄2 lb wild salmon filet, cut into medium size chunks
1 1⁄2 tsp arrowroot powder
2 tbsp water
2 tbsp fresh chopped parsley
salt and pepper to taste (optional)

Directions

1. Heat saucepan over medium heat for 7-9 minutes until a sprinkle of water skitters and dissipates.
2. Sauté onion, celery, garlic and carrots for 4-6 minutes until slightly softened. Sprinkle sautéed vegetables with turmeric, paprika and salt, stir to combine.
3. Add cauliflower to saucepan. Pour fish stock over vegetables and place cover on saucepan. When Vapo-Valve™ begins to click turn heat down to low and cook for for 5-7 minutes until vegetables are softened.
4. Combine arrowroot powder and water in a small cup and stir to combine
5. Add arrowroot powder mixture and salmon to saucepan. Cover saucepan and cook for 5-6 minutes until fish is cooked through and soup has thickened.
6. Taste and add salt and pepper as needed.
7. Right before serving add chopped parsley.

Tips: Substitute parsley for fresh dill or chives. Add a sprinkle of cayenne pepper or a few dashes of Sriracha sauce for some spice.

http://recipes.saladmaster.com/recipe/golden-salmon-chowder


Salmon Cakes
Makes: 12 appetizers, 6 servings
Utensil: Saladmaster Food Processor
11" Large Skillet with Cover

Ingredients
3 cups flaked cooked salmon, about 1 pound (454g)
2 large egg whites
3 tablespoons reduced-fat mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons dried breadcrumbs
1 tablespoon onion, shredded, use Cone #1
1⁄4 teaspoon salt, or to taste
1⁄4 teaspoon freshly ground pepper
lemon wedges, optional

Directions

1. In large bowl, combine salmon, egg whites, mayonnaise, lemon juice, breadcrumbs, onions, salt and pepper. Mix well to combine.
2. Shape salmon mixture into 12 small cakes and arrange on cookie sheet lined with parchment paper.
3. Preheat skillet over medium heat. When several drops of water sprinkled on skillet skitter and dissipate, approximately 2 - 3 minutes, add 6 salmon cakes, spacing each at least 1⁄2-inch apart. Cook 3-4 minutes until well-browned.
4.Using turner, flip cakes and cook other side 3 - 4 minutes until browned and cakes are cooked through. Repeat with remaining 6 salmon cakes.
5. Serve warm or at room temperature with lemon wedges or warm Bearnaise sauce, if desired.

http://recipes.saladmaster.com/recipe/salmon-potato-balls

Pineapple-Tofu Stir Fry

Ingredients

1 8-ounce can pineapple chunks, 3 tablespoons juice reserved
5 teaspoons rice vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon ketchup
2 teaspoons brown sugar
7 ounces extra-firm, water-packed tofu, drained, rinsed and cut into ½-inch cubes
1 teaspoon cornstarch
3 teaspoons canola oil, divided
1 tablespoon minced garlic
2 teaspoons minced ginger
1 large bell pepper, cut into ½-by-2-inch strips

Precooked wild rice

Directions
1. Whisk the reserved 3 tablespoons pineapple juice, vinegar, soy sauce, ketchup and sugar in a small bowl until smooth. Place tofu in a medium bowl; toss with 2 tablespoons of the sauce. Let marinate for 5 minutes. Add cornstarch to the remaining sauce and whisk until smooth.Tip: The tofu can marinate for up to 30 minutes.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the skillet using a slotted spoon. Whisk any remaining marinade into the bowl of sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer the tofu to a plate.
3. Add the remaining 1 teaspoon oil to the skillet and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add bell pepper and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple chunks and cook, stirring gently, until heated through, about 2 minutes more.