Entrees

Italian Sweet Turkey Sausage

INGREDIENTS:
2 lbs Ground Dark Turkey
1 Tbsp Ground Fennel
1 Tbsp coconut sugar
2 Tbsp Grapeseed Oil Salute Sante
1 Drop Organic Oregano Essential Oil, optional

1. Mix the fennel, Agave, and Grapeseed Oil together. If salt and pepper is desired, add this to the oil mixture also. Pour into the ground dark turkey. Mix thoroughly.

2. If desired, you can make meat balls. This will make 17 good sized meatballs.

3. Heat Oil Core Skillet to 350. (Ready when water is flicked from fingertips into pan and it dances in little balls)

4. Place meat balls in skillet and brown - about 1 minute. Then flip over. Now place the lid on the pan and turn temperature control to 190 degrees. Should be done in about 20 minutes. Time depends on how large you make them. Or make patties and cook accordingly.

Optional:
You can form the raw mixture into small meat ball size and add to any boiling broth or soup to make a meat ball soup.

Marinated Turkey Breast

Equipment:
Oil Core Skillet or heavy pan with lid
Large Dish

INGREDIENTS:
London Broil Cut of Turkey Breast
½ Cup Lime Juice
1 Tbsp Agave, or to taste
2 tsp Renaissance Rub or Nantucket Rub
1 tsp Smoked Paprika
1 Drop Lime Essential Oil, optional
1. Mix the lime juice, Agave, rub, paprika and essential oil together to make the marinade.

2. Pour marinade over the turkey breasts. Place lid on the dish & refrigerate anywhere from ½ hour to overnight.

3. Heat the oil core skillet to 350 - until little balls of water dance when you flick water into the pan.

4. Place the turkey breasts in pan, quickly flip, put the lid on and turn down to 190 degrees. Done in 1 to 1 ½ hours depending on thickness.

Note:
I recommend to butterfly the cut to even out the thickness

Pineapple Beef Marinade

INGREDIENTS:
1 lb. Sirloin Beef, cut stir fry style
1 or 2 Tbsp. Fresh Pineapple Juice
1 Tbsp. Bragg
½ tsp. Salt
1 ½ Tbsp. Agave Nectar
½ Tbsp. Garlic, minced
½ Tbsp. Ginger, minced
1 Tbsp. Onion Powder
1 Tbsp. Sesame Seed Oil
½ tsp. Black Pepper

1. Put beef in large bowl. In blender blend the rest of the ingredients together until smooth.

2. Pour mixture over the beef in the bowl. Knead to mix thoroughly, then cover and set in refrigerator 5 to 6 hours or overnight.

3. Grill or cook in hot skillet with no oil.

Note:
Only use fresh pineapple juice. It has live enzymes that tenderize the meat.
Don't use fresh pineapple to marinade turkey or chicken, only beef.

Quick Vegetarian Meal

INGREDIENTS:
1 Bunch Kale, cleaned and chopped
1 Can Cannelli Beans or Bean of your choice
2 to 4 Cups Butternut Squash, matchstick cut

1. Place beans in the middle of a skillet with the chopped kale making up the outside circle. Over the top, place the matchstick cut butternut squash.

2. Place about 1/3 cup or so of water in bottom and bring to a steam. Will be done in approximately 5 to 10 minutes depending on your preference of texture.

3. Make a garlic dressing to serve or serve with roasted garlic grapeseed oil or rosemary grapeseed oil.

Optional:
Any leftover meat can be added to the middle or in place of the middle. Rice, seasoned or plain, is a good choice to add to the middle. If Collards are substituted for the Kale, you will need a little longer cooking time.

Southwestern Chicken

INGREDIENTS:
1 tsp. Ground Cumin
1 Tbsp. Marjoram
2 Tbsp. Salute Sante Grapeseed Oil
2 lbs. Ground Chicken Breast
1 Drop Essential Oil, if desired
Salt, if desired sprinkle over mixture and mix thoroughly

1. Add the seasonings to the grapeseed oil and pour into the ground chicken. Mix throughly. Form the mixture into meatballs or patties.

2. Heat the Oil Core Skillet to 350 degrees. It is ready when you flick water from your fingertips and the water dances in little balls. Place mixture into the skillet - placing them close together. Within a minute they will be brown so turn them over.

3. Place lid on top and turn temperature gauge to 190 degrees. They will be done in about 20 minutes depending on the thickness.

Sweet Potato Noodles

INGREDIENTS:
12 oz. Sweet Potato Noodles, soak overnight for 4 hours
5 Dried Shitake Mushrooms, soak overnight
1 Pot Boiling Water
1 Pot Cold Water with Salt
1 Carrot, matchstick cut
1 Red Sweet Pepper, matchstick cut
1 Yellow Sweet Pepper, matchstick cut
2 Zucchini Green, matchstick cut
2 Tbsp. Molasses
½ tsp. Salt
2 Tbsp. Sesame Seed Oil
½ tsp. Ginger, minced
1 Tbsp. Toasted Sesame Seed Oil
½ tsp. Black Pepper

1. While the noodles are still in soaking water, cut in half. Drain the water, put into pot of boiling water and cook for 2 minutes. Drain and put in ice cold water and salt to stop cooking. Rinse and repeat until noodles are thoroughly cooled down.

2. Drain water and use salad spinner to take off excess water (Small batches). Place into large bowl.

3. Stirfry red and yellow peppers, carrots, zucchini, and mushrooms in Oil Core Skillet.

4. Put into bowl with noodles. Add rest of ingredients. Mix thoroughly.

Turkey Stuffed Tandori Squash

INGREDIENTS:
¼ Cup Roasted Garlic Oil Salute Sante
1 Drop Marjoram Essential Oil (Majorana hortensis)
1 Drop Lemongrass Essential Oil (Cymbopogon citratus)
1 tsp. Organic Blackstrap Molasses
1 Tbsp. Frontier Tandori Blend
1 Small Clove Roasted Garlic, optional
¼ Cup Dried Tomato, pieces
2 lbs Ground Dark or White Turkey
3 Festival Acorn Squash

1. Mix together the roasted garlic oil, Essential Oils, molasses, and Frontier Tandori Blend.

2. Blend in the roasted garlic.

3. Add the dried tomato to this mixture.

4. Blend this mixture into the turkey.

5. Take each squash, cut it in half and take the seeds out.

6. Fill the squash halves with the mixture.

7. Place these in a dish without a lid with ¼ of inch of water in the bottom. Bake 350 degrees for 1 hour.