MOW - 5.29.12

Meal of the Week - 5.29.12

Sweet Potato, Bacon and Egg Salad


Cantaloupe and Avocado Salad with Honey Lime Dressing

Cantaloupe and Avocado Salad - Paleo Plan

Ingredients

• 3 Tbs fresh lime juice
• 4 tsp raw honey
• 2 Tbs olive oil
• 1/2 tsp coarse sea salt
• 1 cantaloupe (3 lbs), quartered and seeded
• 1 avocado
• 1 cup cherry or grape tomatoes, halved

Instructions

1. In a large bowl, whisk together lime juice, honey, oil and sea salt; set aside.
2. Cut each cantaloupe quarter in half lengthwise.  Run a knife between the flesh and the skin of the melon, discard skin.  Slice each wedge lengthwise into 1/2" pieces.
3. Cut each avocado in quarters length-wise and then into 1/2" thick slices. Add cantaloupe, avocado, and grape tomatoes to bowl with dressing and toss to coat.

Sweet Potato, Bacon, Egg Salad - Paleo Plan

Ingredients

• 1 small to medium sweet potato, diced
• 2 eggs
• 8 slices of bacon, diced
• 1 Tbs coconut oil
• 4 Tbs dill, finely chopped
• 2 Tbs mayonnaise
• 2 Tbs lemon juice

Instructions

1. Place eggs in small sauce pan, cover with cold water, cover pan and place over high heat until just before boiling.
2. Remove from heat and let sit, covered, for 13 minutes.
3. Immediately rinse in cold water, peel eggs, dice and set aside.
4. Meanwhile, dice sweet potato.
5. Heat skillet over medium-high.  When hot, add bacon and cook for 5 minutes.  Add diced sweet potato and continue to cook until potato is tender and bacon is fully cooked.
6. In a small bowl, mix dill, mayonnaise and lemon juice.
7. Add eggs, sweet potato and bacon, and mix.  Serve warm or cold.

Chicken with Grilled Eggplant,Tomato, and Feta - My Life as a Mrs

Yield: 4 servings

Prep Time: 10 minutes (plus marinade time)

Cook Time: 12-18 minutes

Total Time: 25 minutes (plus marinade time)

Ingredients:

For the marinade:
4 chicken breasts
1/4 cup balsamic vinegar
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoons salt
1 teaspoons garlic powder
2 large cloves garlic
For the Chicken:
1 medium sized eggplant, peeled and sliced into 1/2" thick rounds
2 tomatoes, slices into 1/2" thick rounds
olive oil
Salt & pepper
2 ounces crumbled feta
5 basil leaves, coarsely chopped
balsamic reduction (can buy this pre-made at the store or make your own by gently boiling down a bottle of balsamic vinegar until thick & syrupy)

Directions:

Add chicken to large ziplock bag and add all of the marinade ingredients. Seal bag and swish mixture around the chicken until its all combined and coated well. Allow chicken to marinade for at least 30 minutes (you could even do this the morning of and let it rest in the refrigerator until ready to use).
Heat grill to medium to medium high heat (around 375°-400° degrees). While it's pre-heating, prepare the eggplant and tomato rounds by brushing both sides generously with olive oil and sprinkling with a little salt & pepper.
Spray grill with non-stick spray and add the chicken and eggplant rounds (they take about the same amount of time). Cook them all for about 6-8 minutes on the first side, flip and then pierce largest chicken breast with a heat-safe oven thermometer (I have a digital one with a cord so that I can read the temp without opening the grill). Remove chicken when it reaches 165-167°F (SEE NOTE BELOW), place on a platter and cover with foil and allow to rest for 5-8 minutes.
While chicken is resting, remove the eggplant if it's looking good and done and add the tomato rounds to the grill. Be sure to spray the grill well as they will stick! Cook for 2-3 minutes per side (be careful when you turn them over... they are fragile!). Remove from grill.
To Serve: stack 1-2 rounds of eggplant on each piece of chicken (if it's a fat eggplant, one will do - but it it's a skinny little guy... you'll want two!) followed by 1-2 rounds of tomato (same rule applies). Add about 1/2 ounce of crumbled feta cheese, a little sprinkle of chopped basil, and lastly a generous drizzle of balsamic reduction. Serve with a side of couscous or a nice salad. TO. DIE. FOR.
NOTE: Many people fall into the trap of over-cooking the heck out of chicken and turning it into a dry tough piece of meat all because they are scared to death of getting salmonella (I was totally guilty of this at one point). However, I learned an awesome trick that changed this. Chicken is perfectly cooked (and SAFE to eat) when it hits a minimum temperature of 165°F. I usually pull it off the grill anywhere between 165°-168° and let it reast for 5 minutes covered with foil. Perfect every. time.

Rosemary Cashews - Jessica Shelton

Ingredients

• 1 1/4 pounds cashew nuts
• 2 tablespoons coarsely chopped fresh rosemary leaves
• 1/2 teaspoon cayenne
• 2 teaspoons dark brown sugar
• 2 teaspoons kosher salt
• 1 tablespoon melted butter

Directions

Preheat the oven to 375 degrees F.

Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.

Key West Chicken

Ingredients

• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 1 teaspoon lime juice
• 1 teaspoon chopped garlic
• 4 skinless, boneless chicken breast halves

Directions

1. In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
2. Preheat an outdoor grill for high heat.
3. Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

MOW 5.14.12

Meal of the Week - 5.14.12

Pad Thai Chicken

Cauliflower Rice Gone Wild

Pad Thai Chicken - The Food Lovers

Serves: 2

Ingredients

• 2 Chicken Breast, Skinless , cubed
• 4 Yellow Squash, Julienned with julienne peeler
• 1/3 cup Almond Butter, (We used Meenut Butter)
• 1 Tbsp Sesame Oil
• 3 clove Garlic, minced
• 1 sprig Shallots, minced
• 1/2 cup Raw Coconut Aminos
• 1/4 tsp Fish Sauce
• 1 Lime, 1/2 for juice, remaining half cut into wedges for garnish
• 1 tsp Salt, to taste
• 1/3 cup Macadamia Nuts (raw), chopped, reserve some for garnish
• 1/8 cup Cilantro, for garnish
• 1 tsp Red Pepper Flakes, (optional)

Process

1. Peel yellow squash using a julienne peeler or spiral slicer.
2. Place julienned squash into a steamer basket, and steam for approximately 5-8 minutes. Remove the "noodles" before they get too soft.
3. Heat a wok to high heat. While the wok is heating, cut the chicken breasts into small bite-sized cubes.
4. Mix Almond Butter (ideally, Meenut Butter) with coconut aminos, fish sauce, juice of 1/2 lime, and salt.
5. When wok is very hot, add sesame oil. Add cubed chicken and stir fry chicken until cooked (should be opaque and white.
6. Add in minced shallot, minced garlic, and sprinkle with red pepper flakes. Continue to stir fry for 1 minute.
7. Add chopped macadamia nuts and continue to stir fry for 2 minutes.
8. Pour in the sauce mixture, toss until evenly coated.
9. Reduce heat, and gently toss with yellow squash noodles.
10. Serve Pad Thai garnished with cilantro, chopped macadamia nuts, and a squeeze of fresh lime juice.

Notes

Be sure not to over-steam the yellow squash noodles for this recipe. They will be later added to a hot wok and continue to cook a little

Chocolate Strawberry Shortcake - Elana's Pantry

printer friendly

Gluten Free Chocolate Biscuits:

• 1 ½ cups blanched almond flour
• ¼ cup coconut flour
• 2 tablespoons cacao powder
• ¼ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 3 eggs
• ½ cup agave nectar

Filling/Topping:

• 2 cups heavy cream
• 2 tablespoon agave nectar
• 1 tablespoon vanilla extract
• 1 pound fresh strawberries, hulled and sliced

1. In a large bowl, combine almond flour, coconut flour, cocoa, salt and baking soda
2. In a smaller bowl, combine eggs and agave
3. Stir wet ingredients into dry
4. Batter will be wet, so using a 2 tablespoon scoop, scoop batter onto a parchment paper lined baking sheet
5. Bake at 350° for 12-15 minutes
6. Cool biscuits completely and set aside
7. In a large bowl, whip cream, agave and vanilla
8. Slice biscuits in half horizontally
9. Place bottom halves on a platter; top each one with a dollop of whipped cream and strawberries
10. Top with remaining biscuit halves, and more whipped cream and strawberries
11. Serve to your hungry gang

MOW - 5.7.12

MOW - 5.7.12

Cherry Kale Chicken

This week let us add a little treat

Sweet Bread

Chicken with Cherries and Kale - Elana's Pantry

1 ½ pounds skinless, boneless chicken breast
2 tablespoons grapeseed oil
2 tablespoons shallots, finely chopped
1 (10 ounce) bag frozen cherries
2 tablespoons balsamic vinegar
1 tablespoon dijon mustard
1 bunch kale, chiffonade
2 tablespoons olive oil
celtic sea salt and pepper to taste

1. Rinse the chicken breast and pat dry
2. With a mallet or skillet, pound the chicken breast to ¼ inch thickness
3. Heat grapeseed oil in a large skillet over medium heat, then add shallots and saute for one minute
4. Add cherries, cover and cook for 2-3 minutes, until cherries are soft and no longer frozen
5. Add balsamic vinegar, then stir in mustard and kale
6. Cover and cook over low heat 4-5 minutes, until kale is just wilted, stirring occasionally
7. In another large skillet, heat olive oil over medium high heat
8. Add chicken cutlets to the pan and sprinkle them with salt and pepper
9. Cook 4-5 minutes on each side, until outside is browned and chicken is cooked through
10. Transfer chicken to pan containing cherry sauce and kale
11. Allow to marinate over low heat for 2-3 minutes so that chicken absorbs some of the sauce
12. Serve

Paleo Breakfast Bread - Elana's Pantry

printer friendly

• ½ cup creamy roasted almond butter
• 2 eggs
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• ¼ teaspoon stevia
• ¼ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• 1 tablespoon cinnamon

1. In a large bowl, with a hand blender, mix almond butter until creamy
2. Mix in eggs, honey, vanilla and stevia
3. Add salt, baking soda and cinnamon
4. Mix well with hand blender until all ingredients are combined
5. Transfer batter into a well greased 8x8 inch Pyrex baking dish
6. Bake at 325° for 12 to 15 minutes
7. Serve

Serves 4

MOW - 4.30.12

4.30.12 - Meal of the Week

Sunshine Chicken

Roasted Carrot and Sweet Potatoes


Mandarin Orange and Avocado Salad

Mandarin and Avocado Salad with Lemon Vinaigrette

Ingredients

*2 heads of butter or Bibb lettuce

*1 medium-sized can mandarin oranges.

*2 ripe avocado

Dressing

*1/2 cup EVOO

*2 Tbsp apple cider vinegar

*1/8 c lemon juice

*1/2 – 1 garlic clove

* Salt and pepper to taste

Roasted Carrots and Sweet Potatoes

Preheat oven to 400 degrees.

*4 bunches of small to medium sized carrots and2 sweet potatoes

*1 Tbsp cocunut oil (or olive oil)

*Salt and pepper

Trim, wash and peel the carrots and potatoes.  Cut up into 1 – 2 inch pieces.  Add to glass dish and pour heated oil (to room temperature so it is liquid) over veggies and toss.  Bake for 30 – 45 minutes or until easily pierced with a fork.

Sunshine Chicken - The Clothes Make the Girl

Sunshine Sauce

*6 Tbsp almond butter

*3 Tbsp lime juice

*1 clove garlic, crushed

*1 1/2 tsp chili-garlic paste

*3 Tbsp soy sauce or Braggs Amino

*6 Tbsp coconut milk

*Grated fresh ginger, to taste

This can be made a few hours ahead of time.  Mix in a glass bowl or food processor until creamy.  (Do not mix in metal as that can interfere with the lime juice.)  Do not refrigerate.

 

Chicken

*3 lbs free range, organic chicken breast

*1 Tbsp Chili Powder

*1 – 2 Tbsp Garlic salt or Garlic Powder

Combine the chili powder and garlic powder in a bowl and sprinkle over chicken breast.  Cook with coconut oil (I just used enough to make sure it didn’t stick – maybe a tsp).  Throw in a hot pan to sear in the juices.  Then reduce heat and finish cooking.  Plate and drizzle Sunshine Sauce over the top.

By Melissa Joulwan