MELT IN YOUR MOUTH CHICKEN

And it's Healthy...So much better than fried!!!

1/2 cup parmesan cheese
1 cup Greek yogurt -plain
1 tsp garlic powder
1 1/2 tsp seasoning salt
1/2 tsp pepper

Spread mixture over chicken breasts, bake at 375 degrees for 45 mins--Absolutely Delish!

Loaded Mashed Parsnips - Primarilly Inspired

Loaded Mashed Parsnips

Makes about 2 cups, serves 2-3 as a side

Ingredients:

1 lb parsnips, peeled skin and cut into 1 inch chunks

2 cups chicken or beef stock or broth

2 T butter or ghee(for dairy free)

3 pieces of bacon, cooked and crumbled

2 T chopped fresh chives or green onion, chopped

¼ – ½ tsp garlic powder

salt and pepper, to taste

DIRECTIONS:

Place your parsnips chunks in a medium sized pot. Pour the chicken or beef stock over the chunks. Bring to a boil over medium high heat. Keep boiling over medium high heat until all or most of the stock has evaporated. This takes about 20 minutes. But be careful and keep an eye on the pot around the 15 -18 minute mark because it goes from a little stock in the pot to burnt parsnips in no time flat!

Once all or most of the stock has evaporated, add your butter, salt, pepper and garlic powder and mash until you reach your desired consistency. Add in the bacon and chives and stir until incorporated. Enjoy!

Buffalo Chicken Sweet Potato Skins - PaleOMG

Serves: 3-6

Ingredients

• 3 small, round sweet potatoes or yams
• 3 tablespoons coconut oil, melted
• 4 strips of bacon
• 2 cups cooked chicken, diced (I used a rotisserie chicken and chopped it up)
• ¼ small yellow onion, minced
• 1 garlic clove, minced
• 1-1.5 cups hot sauce (I used Frank’s Hot Sauce) – depending how spicy you want yours. I used 1.5 cups
• 3 tablespoons blue cheese (not paleo, but a primal option. it will be fine without it)
• salt and pepper, to taste
• 1 cup shredded raw cheddar cheese (I used Kerrygold cheese- again this is optional)
• 1 avocado
• ½ lime, juiced
• ½ lemon, juiced
• ½ teaspoon cumin
• salt, to taste

Instructions

1. Preheat oven to 400 degrees.
2. Place sweet potatoes onto a baking sheet. Brush potatoes liberally with melted coconut oil. Use a fork to poke holes in each sweet potato.
3. Place in oven and bake for about 45 minutes to 1 hour. Check at 45 minutes to see if they are soft when you squeeze them. Then remove from oven.
4. Let the sweet potatoes cool for about 30 minutes. While the sweet potatoes cool, place 4 pieces of bacon on a rimmed baking sheet and into the oven for 10-15 minutes or until completely cooked. Remove from oven and dice into small pieces. Then preheat the oven to 450 degrees.
5. Once sweet potatoes are cool to touch, cut each one in half, lengthwise. Scoop out the most of the sweet potato with a spoon, leaving a layer above the skin. Place half of the sweet potato mash into a medium bowl. (I ate the other half with breakfast, so keep for leftovers)
6. Now using the bacon fat that has been left behind from cooking, brush each sweet potato skin with bacon fat (you could also use coconut oil here). Place in the oven, skin-side up, for 5 minutes. Then flip, brush with bacon fat, and place in the oven for 5 more minutes.
7. While the skins finish baking, in the medium bowl containing half of the sweet potato mash, add chicken, onion, garlic, hot sauce, blue cheese (optional), diced bacon, and salt and pepper. Mix well.
8. Remove the sweet potato skins from the oven and fill each half with the chicken mixture. Smooth out the top and sprinkle generously with shredded cheese.
9. Place back in the oven once more for 5-10 minutes, or until cheese begins to slightly bubble. Then let cool for 5 minutes.
10. Lastly, place avocado, lime, lemon, cumin and salt in a food processor and puree until smooth. Add mixture to a ziploc bag, cut a small hole in the corner of the bag, then decorate the sweet potato skins however you see fit. I made a football. Kind of. You get the point.
11. Serve right away!

Spicy Pork Chili - Paleo Diet Lifestyle

Serves 4
Prep Time: 25 min.
Cooking Time: 3 hours.

Ingredients

• 4 1/4 lb. boneless pork shoulder, fat removed;
• 2 onions, finely sliced;
• 2 red chilies, seeded and finely chopped;
• 2 bell peppers, sliced;
• 4 garlic cloves, minced;
• 28 oz. can diced tomatoes;
• ¼ cup chili powder;
• 2 tbsp. smoked paprika;
• 1 tbsp. ground cumin;
• ¼ tsp. ground cayenne pepper;
• Small bunch fresh oregano leaves, minced;
• 3 tablespoons red wine vinegar;
• ¼ cup extra-virgin olive oil;
• Sea salt and freshly ground black pepper to taste;

Preparation

1. Preheat your oven to 350 F.
2. Warm the olive oil in an ovenproof stew pot over a medium heat; then add the garlic, onions, and red chilies, and cook for 3 to 5 minutes or until the onions are soft.
3. Lower the heat and add the bell peppers, diced tomatoes, chili powder, smoked paprika,  cumin, cayenne pepper, oregano leaves, and salt and pepper to taste.
4. Place the pork shoulder in the pot, give everything a little shake, then add the red wine vinegar, and pour in enough water to just cover the meat.
5. Bring to a boil, cover, and place in the oven for 3 hours.
6. The chili is done when you can easily break the meat apart with a fork.

Best Chicken EVER

Best Chicken EVER

Cannot locate original source....but it is fabulous!

10-16 chicken breast tenderloins

1/2 C grass-fed butter, divided

1 white onion, diced

1 lb. mushrooms

1/4 C coconut aminos

salt and pepper to taste

1 TBS garlic powder

2 C grape tomatoes

1/4 C lemon juice

goat cheese (as much or as little as you like)

1 pound bacon

Start by baking your bacon (see HERE for instructions!).

While the bacon is cooking, begin by melting 1/4 C of butter in a medium skillet.

Add onions, and saute until they begin to soften.

 Add mushrooms and coconut aminos.

Cook on high heat until onions are soft, and liquid is almost completely evaporated (you want a little caramelization here.

Meanwhile, melt the other 1/4 C of butter in a large skillet.

Add the chicken tenderloins and lemon juice, and sprinkle with salt, pepper, and garlic powder.

Cook until chicken is about half-way done.  Then add the grape tomatoes, and turn up the heat.  Cook on HIGH until chicken reaches an internal temperature of 165 degrees, and the liquid has completely evaporated (you may need to pour a little liquid out if the chicken cooks faster than the liquid evaporates).  You should have some caramelization on the chicken, and the tomatoes will be very soft.

Finally, it’s time to plate!  Layer the onion/mushroom mixture on top of the chicken/tomato mixture.  Using kitchen shears, cut your bacon into pieces as a delicious topping. Finally, spoon a little goat cheese onto the plate.

Chipotle Chicken Salad - PaleOMG

Prep time:  10 mins

Total time:  10 mins

Serves: 2-3

 

Ingredients

• 1 pound chicken, cooked and diced
• 4 stalks of celery, finely chopped
• ¼ white onion, finely chopped

For the mayo

• ⅔ cup avocado oil
• 1 egg
• 1 teaspoon lemon juice
• 1 teaspoon chipotle adobo sauce
• ¼ teaspoon cayenne pepper
• ¼ teaspoon garlic powder
• salt and pepper, to taste

Instructions

1. Mix together chopped chicken, celery, and white onion.
2. Place all mayo ingredients in a tall container, put immersion blender to the bottom of the container and turn on. Keep immersion blender on until the oil turns to a white color and into mayo. Should take just a little over 30 seconds, if that!
3. Mix mayo with chicken, celery and onion.
4. Eat up, however you’d like. In lettuce, with a fork. Or a spoon. Anything goes with chicken salad and 30 second mayo.

Curry Chicken Salad - 100 Days of Real Food

• 3 cups cooked, shredded chicken
• ½ cup plain yogurt
• 1 teaspoon yellow curry powder
• ½ teaspoon salt
• ⅓ cup loosely packed cilantro leaves
• 3 tablespoons toasted slivered or sliced almonds (optional)

Instructions

1. Mix all ingredients together thoroughly.

Buffalo Chicken Egg Muffin - Easy Recipes

PREP TIME: 10 minutes
COOKING TIME: 60 minutes
YIELD: 6 egg muffins (2-3 servings)

Ingredients:

For the chicken:

• 3/4 lb boneless, skinless chicken thighs (or breast)
• 1/2 tsp garlic powder
• sea salt & black pepper to taste
• 1/4 c Tessemae’s Wing Sauce (or use 2 tablespoons of a clean-ingredient hot sauce* + 2 tablespoons melted butter or coconut oil)

• 6 large eggs, whisked
• 2 tablespoons green onion/scallion, sliced
• sea salt & black pepper to taste
• 2 tablespoons of Tessemae’s Wing Sauce (or use 1.5 teaspoons of a clean-ingredient hot sauce* + 1.5 teaspoons melted butter or coconut oil)

Preparation:

• Preheat the oven to 425.
• On a baking pan, arrange the chicken thighs and season with garlic, sea salt, and black pepper. Bake for 25 minutes or until cooked through.
• Place the cooked chicken thighs into a large mixing bowl and shred with two forks. Pour the wing sauce over the chicken and toss to combine and set it aside.
• In a small mixing bowl, whisk the eggs, wing sauce, green onion, sea salt, and black pepper.
• Pour the egg mixture into parchment cup lined (these are the only type of liners I recommend as nothing sticks to them, guaranteed!) muffin tins to fill them approximately halfway. Gently spoon about 2oz of the shredded chicken into each muffin cup so that it’s evenly distributed. Serve any extra chicken alongside the cooked muffins.
• Bake for approximately 30 minutes or until the muffins rise and become golden brown around the edges.

Baked Mustard Lime Chicken - Elana's Pantry

printer friendly

• 1 pound skinless boneless chicken breast
• ½ cup fresh lime juice
• ½ cup fresh cilantro, chopped
• ¼ cup dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• ½ teaspoon celtic sea salt
• ½ teaspoon pepper

1. Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor
2. Pulse until ingredients are well combined
3. Rinse chicken breasts, pat dry and place in a 7 x 11 inch baking dish
4. Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours
5. Bake at 350° for 18-20 minutes uncovered, or until an instant read thermometer reads 165°
6. Serve with extra sauce spooned over top

Serves 4

Peach Chicken - Elana's Pantry

• 1 whole chicken (2-3 pounds)
• ¼ cup grapeseed oil
• 1 tablespoon celtic sea salt
• 6 peaches, quartered
• 4 shallots, halved
• 6 sprigs fresh thyme

1. Rinse off the chicken, pat dry, then place in a large baking dish
2. Rub with oil, season with salt, then scatter peaches, shallots and thyme around the chicken
3. Roast at 400° for 60 to 90 minutes.
4. Serve with peaches and pan sauce

Serves 6

Paleo Chicken Salad With Twist - Paleo on a Budget

Ingredients:
• 1.5 lb chicken
• 2 medium onions, sliced
• 3 spicy sausages
• 1/2 cucumber
• 2-3 handfuls of grapes
• .5 tbsp Dried Basil
• .5 tsp Garlic Powder
• 1 tsp Dried Dill
• .5 tbsp Oregano
• 3-4 Tbsp Homemade Paleo Mayo
• 2 Tbsp Yellow Mustard
• S+P
• Coconut oil or some kind of fat for the pan

How To:
• Cook the chicken however you’d like, I chopped mine up into pieces {bite size} and pan fried it in coconut oil.
• In a pan cook up your onions in your fat of choice, and get them nice and caramelized {remember to take your time with that!}. About half way through their cooking time, I like to remove the casing of my sausages and crumble it into the onions.
• Once those are cooked put them and your chicken in a big old bowl. Now chop up your grapes in half or quarters your pick, and peel / chop your cucumber into bite size-ish pieces.
• Add in the Spices / dried herbs, salt + Pepper and mix really well. It’s not a very “wet” chicken salad {not a huge fan of them} so feel free to add more mayo if you’d like, but if you’re going to let this sit over night I’d add some extra mayo just so it doesn’t dry out or anything.
• Taste test it, adjust spices as needed and it’s done! Optionally you could switch out the cucumber for diced tomato, whatever you have on hand would work wel

Crock Pot Chicken Fajitas

Crock Pot Chicken Fajitas  1 yellow onion, sliced
3 sweet peppers, sliced
1 ½ pounds boneless chicken breast or thighs
1/4 to ½ cup chicken broth, depending on preference (leave this out if you prefer a drier fajita filling)
½ teaspoon salt
2 tablespoons cumin
1 ½ tablespoons chili powder
Squirt of lime juice
Lettuce for wrapping
Fajita fixings

Combine sliced onion and peppers in the bottom of a greased crockpot. Lay chicken on top of veggies. Pour chicken broth over top. Sprinkle everything with cumin, salt, and chili powder. Give a nice quirt of lime juice over the top. Cover and cook on low for 4-8 hours (or on High for 4 hours) or until meat is shreddable. When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on lettuce with your choice of fixings.
NOTE: You can forgo the salt, cumin, and chili powder and instead use

Honey Jalapeno Chicken Tenders - The Bookcase

 Serves 6 to 8

• ¼ cup honey
• 3 tablespoons soy sauce
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• 6 jalapeño peppers, finely chopped
• 1 tablespoon finely grated lemon zest
• 2 teaspoons kosher salt
• ¾ teaspoon black pepper
• 3 pounds chicken tenders
• ½ cup chopped fresh cilantro

Preheat the grill and oil the grill rack.
Whisk together the honey, soy sauce, oil, garlic, jalapeños, lemon zest, salt, and pepper. Toss the chicken in the marinade and let stand for at least 10 minutes.
Grill the chicken until well browned and cooked through, 4 to 6 minutes. Serve the chicken sprinkled with the cilantro

Mustard Glazed Chicken Thighs - Practical Paleo

Introduction Practical Paleo

Minutes to Prepare: 5

Minutes to Cook: 45

Number of Servings: 12

Ingredients

12 chicken thighs



2 tbsp ground mustard
1/4 cup melted butter



1/2 tsp sea salt
1/2 tsp ground sage
pepper to taste

Directions

Preheat the oven to 425. Lay thighs out on baking sheet or pan. Melt butter, whisk in mustard, salt, sage, and pepper. spread glaze over thighs. place in oven for 45 minutes.

Serving Size: makes 12 servings of 1thigh each

Pork, Shrimp, and Chicken Sausage Gumbo -PaleOMG

Print

Prep time:  20 mins

Cook time:  25 mins

Total time:  45 mins

Serves: 4-5

 

Ingredients

• 4 smoked andouille chicken sausages, sliced
• 1.5 cups raw, deveined shrimp
• 1 cup leftover easy shredded pork
• 6 cups broth (I used half vegetable, half chicken broth)
• 1 yellow onion, diced
• 1 cup celery, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 5 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 teaspoons ground paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 bay leaves
• salt and pepper, to taste
• fresh parsley, to garnish
• 3 tablespoons bacon fat (or other kind of fat)

For the rice

• 1 head of cauliflower, stem and leaves removed, chopped in florets
• ½ cup vegetable broth
• 1 tablespoon bacon fat (or other kind of fat)
• 1 garlic clove, minced
• salt and pepper, to taste

Instructions

1. Place a large saucepan over medium heat. Add your bacon fat along with your onion, celery, and bell peppers. Cook until onions become translucent.
2. Then add all your spices.
3. Pour in your broth and bay leaves and let simmer for 10 minutes.
4. Next add your smoked sausage and shredded pork. Simmer for another 5 minutes.
5. Lastly, add your shrimp and salt and pepper and cook for another 5 minutes.
6. While your gumbo is cooking, make your rice.
7. Add cauliflower to a food processor with the shredding attachment to “rice” the cauliflower. No food processor? Use a cheese grater instead.
8. Now add a medium saucepan over medium heat and add your fat along with the garlic clove then the cauliflower.
9. Let cook for about 5 minutes, then add the broth and salt and pepper, and stir to combine.
10. The cauliflower will cook down for about 10-12 minutes while you are making your gumbo, so keep an eye on it so it does not burn. Like mine did.
11. Top cauliflower rice with gumbo and garnish with a bit of chopped parsley. Enjoy!

Wine & Tomato Braised Chicken - Eating Well

Ingredients

• 4 slices bacon
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon fennel seeds
• 1 teaspoon freshly ground pepper
• 1 bay leaf
• 1 cup dry white wine (see Tip)
• 1 28-ounce can whole tomatoes, with juice, coarsely chopped
• 1 teaspoon salt
• 10 bone-in chicken thighs (about 3 3/4 pounds), skin removed, trimmed
• 1/4 cup finely chopped fresh parsley

Preparation

1. Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool.
2. Drain off all but 2 tablespoons fat from the pan. Add onion and cook over medium heat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add tomatoes and their juice and salt; stir well.
3. Place chicken thighs in a 4-quart (or larger) slow cooker. Sprinkle the bacon over the chicken. Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender, about 3 hours on High or 6 hours on Low. Remove the bay leaf. Serve sprinkled with parsley.
4. Variation: Turn 2 cups each of leftover chicken and sauce into Braised Chicken Gumbo. Heat 1 tablespoon extra-virgin olive oil in a large saucepan over medium heat. Add 1 diced medium red or green bell pepper and 2 tablespoons all-purpose flour and cook, stirring, until the pepper is beginning to soften and the flour is golden brown, about 2 minutes. Add 2 cups shredded chicken, 2 cups sauce, 2 cups reduced-sodium chicken broth, 1 cup sliced okra (fresh or frozen, thawed), 3/4 cup instant brown rice (see Tip) and 1/8-1/4 teaspoon cayenne pepper. Bring to a boil. Reduce the heat and simmer until the flavors meld and the okra is tender, about 10 minutes.

Tips & Notes

• Make Ahead Tip: Prepare Steps 1 & 2, cover and refrigerate bacon and sauce separately for up to 1 day. To finish, bring the sauce to a simmer and continue with Step 3. The cooked chicken and sauce can be refrigerated for up to 3 days. | Equipment: 4-quart or larger slow cooker

• Tip: If you want to use rice that is not “instant,” stir in 1 cup of any leftover cooked rice instead. Or, if you have time, add 1/2 cup of quicker-cooking whole-grain rice, such as Bhutanese red rice or Kalijira rice, and an additional 11/4 cups of chicken broth before adding the okra. Cook until the rice is almost tender, about 25 minutes (or according to package instructions) then add the okra and simmer until it is tender.
• Tip: If you prefer, substitute 1 cup reduced-sodium chicken broth mixed with 1 tablespoon fresh lemon juice for the wine.

Fajita Chicken Salad - Health Bent

Ingredients

• 1- 1½ lbs chicken, cooked anyway you like & chopped (breasts or a mix of breasts & thighs or leftover rotisserie chicken)
• 1 red bell pepper, chopped
• 2 green onions, chopped
• 1 handful cilantro, chopped
• 1/3 c mayo, preferably homemade
• 1 lime, juiced
• salt, to taste
• hot sauce or chili garlic sauce, to taste

Instructions

In a medium bowl, whisk together the mayo, lime juice, cilantro, salt and chili sauce. Add the chopped chicken, bell pepper and green onion. Mix to combine. Let the salad sit in the fridge, so the flavors can meld, at least 30 minutes. Serve cold.

MOW - 8.20.12

Meal of the Week - 8.20.12

Sweet Potato and Sage Chicken

Sweet Potato and Sage Chicken - Fast Paleo

Ingredient

• 1 Large Sweet Potato, baked
• 1 Egg
• 1/2 teaspoon Salt
• 1 teaspoon Fresh Chopped Sage
• 1 Tablespoon Coconut Flour
• 2 Chicken Breasts

Instructions
In a medium mixing bowl, beat the egg with the salt and sage.
Cut your baked sweet potato in half and scoop out the soft insides into the bowl with the egg mixture.
Use a fork to beat the sweet potato into the egg mixture. Add the coconut flour and mix well.
Cut the chicken breasts into halves or thirds, depending on size. Pat dry.
Place chicken breast pieces in a 9×13 baking dish.
Spread the sweet potato mixture evenly over the top and sides of the chicken pieces.
Bake at 400F for 30 minutes, then broil for 2 minutes to add color.

MOW - 8.6.12

Meal of the Week - 8.6.12

Spinach Salad with Chicken, Avocado, and Goat Cheese