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Meal Planning | July

This sample menu and shopping list are perfect for this week featuring stir fry and salmon kabobs.

Cauli-crust Pizza

Yields8 Servings

 2 packages Riced cauliflower
 2 ½ cups Parmesan cheese, grated
 2 Portobello mushroom caps, medium
 1 cup Fresh basil leaves
 4 oz Mozzarella cheese, shredded
 8 oz Organic tomato sauce, no sugar added
 1 tbsp each: Dried oregano, dried basil, garlic powder, sea salt

1

Pre-heat oven to 425 degrees. Prepare crust by gently processing cauliflower and straining excess liquid in a cheese cloth.

2

Mix strained cauliflower, Parmesan cheese and two cage-free eggs to make a crust.

3

Roll crust between two lightly oiled sheets of parchment paper to size of round pizza pan.

4

Transfer to pan. Remove top sheet and reserve.

5

Cook in preheated oven until slightly browned (approximately 10 minutes).

6

Remove and cover with sauce mixed with seasoning. Add toppings of your choosing. Finish with cheese.

7

Return to oven and cook until cheese is bubbling (approximately 15 minutes).

Ingredients

 2 packages Riced cauliflower
 2 ½ cups Parmesan cheese, grated
 2 Portobello mushroom caps, medium
 1 cup Fresh basil leaves
 4 oz Mozzarella cheese, shredded
 8 oz Organic tomato sauce, no sugar added
 1 tbsp each: Dried oregano, dried basil, garlic powder, sea salt

Directions

1

Pre-heat oven to 425 degrees. Prepare crust by gently processing cauliflower and straining excess liquid in a cheese cloth.

2

Mix strained cauliflower, Parmesan cheese and two cage-free eggs to make a crust.

3

Roll crust between two lightly oiled sheets of parchment paper to size of round pizza pan.

4

Transfer to pan. Remove top sheet and reserve.

5

Cook in preheated oven until slightly browned (approximately 10 minutes).

6

Remove and cover with sauce mixed with seasoning. Add toppings of your choosing. Finish with cheese.

7

Return to oven and cook until cheese is bubbling (approximately 15 minutes).

Cauli-crust Pizza

Salmon Kabobs

AuthorJamie PCategory, , , , , DifficultyBeginner

Yields10 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

 2 lbs Salmon, skinless
 3 Bell peppers, multi-color
 1 Red onion, medium
 1 White onion, medium
 1 tbsp Sea salt
 1 tbsp Fresh ground pepper
 1 Bottle Island Teriyaki marinade (we prefer Primal Kitchen)

1

Marinade salmon for 30 minutes prior to slicing and assembling kabobs.

2

Clean and slice peppers in 2-inch pieces. Set aside.

3

Chop onions in 1/8 pieces. Set onions aside. Pre-heat oven to 425 degrees. Pre-oil 5 large metal skewers used for grilling and set on foil-lined baking sheet.

4

Cut salmon in 2-3 inch cubes. Pour remaining marinade on salmon pieces.

5

Begin assembling kabobs by layering pepper, onions,salmon, and repeat until skewer is full. Return full skewers to foil-line pan. Pour any remaining marinade on pan of skewers. Sprinkle with salt and pepper.

6

Bake skewers in oven for up to 25 minutes, turning once during baking.

7

Remove from metal skewers and serve with cauliflower (keto) or traditional jasmine rice.

Ingredients

 2 lbs Salmon, skinless
 3 Bell peppers, multi-color
 1 Red onion, medium
 1 White onion, medium
 1 tbsp Sea salt
 1 tbsp Fresh ground pepper
 1 Bottle Island Teriyaki marinade (we prefer Primal Kitchen)

Directions

1

Marinade salmon for 30 minutes prior to slicing and assembling kabobs.

2

Clean and slice peppers in 2-inch pieces. Set aside.

3

Chop onions in 1/8 pieces. Set onions aside. Pre-heat oven to 425 degrees. Pre-oil 5 large metal skewers used for grilling and set on foil-lined baking sheet.

4

Cut salmon in 2-3 inch cubes. Pour remaining marinade on salmon pieces.

5

Begin assembling kabobs by layering pepper, onions,salmon, and repeat until skewer is full. Return full skewers to foil-line pan. Pour any remaining marinade on pan of skewers. Sprinkle with salt and pepper.

6

Bake skewers in oven for up to 25 minutes, turning once during baking.

7

Remove from metal skewers and serve with cauliflower (keto) or traditional jasmine rice.

Salmon Kabobs

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