MOW - 7.30.12

Meal Of The Week - 7.30.12

Chicken Fajita Salad

Chicken with Rosemary Mushroom Glaze - Paleo Plan

Ingredients

• 4 boneless, skinless chicken breasts (4-6 oz each)
• sea salt (optional) and freshly ground black pepper to taste
• 4 Tbs coconut oil, divided
• 2 cloves garlic, minced
• 2 tsp fresh rosemary leaves or 2 tsp dried rosemary
• 2 tsp hazelnuts, chopped
• 10 white button or cremini mushrooms, sliced

Instructions

1. Season chicken breasts with sea salt (optional) and black pepper.
2. Heat a large skillet over medium heat. Add 1 Tbs coconut oil when pan is hot.
3. Add chicken breasts and cook until internal temperature reaches 165° F, or until there is no pink in the center.
4. Meanwhile, add remaining coconut oil to a medium sauté pan over medium-high heat. When pan is hot, add rosemary, hazelnuts, and garlic. Simmer together for 5 minutes.
5. Add mushrooms and cook for another 5 minutes, or until mushrooms are browned. Season with sea salt and black pepper if desired.
6. Pour mushroom mixture over chicken to serve.

Chickenwith Kale and Peppers - Paleo Plan

Ingredients

• 1 lb boneless, skinless chicken breasts, diced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp sea salt (optional)
• 2 cloves garlic, minced
• 1 Tbs coconut oil
• 1 bunch kale, removed from woody stems
• 1 red bell pepper, diced
• 1/2 cup slivered almonds, lightly toasted

Instructions

1. Combine chicken, cumin, chili powder, sea salt (if desired), and garlic in a medium bowl until chicken is fully coated.
2. Meanwhile, heat a large skillet over medium-high heat. Add coconut oil.
3. When pan is hot, add chicken (it should sizzle). Brown the chicken and stir occasionally (about 5-7 minutes).
4. Add kale leaves and red pepper. Stir and continue to cook until chicken is 165° F, and vegetables are slightly tender (about 5 more minutes).
5. Serve hot, topped with toasted almonds.

Chicken Curry with Apple - Paleo Plan

Ingredients

• 2 Tbs olive or coconut oil
• 1 yellow onion, diced
• 1 large apple, peeled, cored, and diced
• 1 (16 oz) can stewed tomatoes with their own juice
• 1 cup chicken broth
• 1 tsp lemon juice
• 1 Tbs curry powder (or more, to taste)
• 1 lb boneless, skinless chicken breasts, cooked and chopped
• optional garnishes: toasted coconut, mandarin oranges, raisins, crumbled cooked bacon, mango chutney, chopped onion

Instructions

1. Heat oil in a large frying pan over medium-high heat.
2. Add onion and cook until slightly softened, about 3 minutes.
3. Add apple, tomatoes and their juice, broth, lemon juice, and curry powder.
4. Simmer uncovered 35 minutes.
5. Add chicken and heat through, about 5 minutes.
6. Serve with assorted garnishes on the side.

Kale Chicken Salad - Paleo Plan

Ingredients

• 1 bunch lacinato kale (enough for about 6 cups of chopped leaves)
• 2 Tbs extra virgin olive oil
• juice of 1 small lemon
• 1/8 tsp sea salt (optional)
• 1/4 tsp freshly ground black pepper
• 2 (6 oz each) boneless, skinless chicken breasts, cooked and sliced

Instructions

1. Wash kale and remove leaves from woody stems. Slice leaves thinly.
2. In a large bowl, combine kale, olive oil, lemon juice, sea salt (if desired) and freshly ground black pepper. Toss to coat leaves completely.
3. Divide kale into two bowls. Top each salad with a cooked chicken breast to serve.

Chicken Fajita Salad - Paleo Plan

Ingredients

• 1 Tbs coconut oil
• 1/2 yellow onion, diced
• 1/2-3/4 lb boneless, skinless chicken breasts
• 1/2 tsp ground cumin
• 2 tsp dried oregano
• 1/4 tsp sea salt (optional)
• 1 large bell pepper, chopped
• 1 large head red leaf or romaine lettuce
• 2 medium tomatoes, diced
• 1 avocado

Instructions

1. Wash and chop onion, bell pepper and tomatoes.
2. Cut chicken into 1/2" slices.
3. Heat skillet over medium-high heat.  When hot, add coconut oil and onions. Sauté until onions are soft and slightly translucent.
4. Add chicken, cumin, oregano and sea salt to the onions and continue to cook, stirring often.
5. When the chicken has browned, add the peppers and cook until tender.
6. Meanwhile, wash and shred the lettuce. Divide between two plates.
7. Top lettuce with chicken fajita mix, tomatoes and sliced avocado.

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

Basil Spinach Salad - Paleo Plan

• Ingredients
• 1 Tbs coconut oil
• 1/2 yellow onion, diced
• 2 medium tomatoes, diced
• 4 handfuls of spinach
• 1 package (several sprigs) fresh basil

Instructions

1. Wash and prepare vegetables.
2. Heat a small skillet over medium-high heat. Add coconut oil when hot.
3. Add diced onions, and sauté until soft and translucent.  Add tomatoes and cook for another minute or two.
4. Add spinach and basil to the pan and cook for one minute.
5. Serve warm

Blackberry Glazed Grilled Pork Chops - PaleOMG

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Prep time: 10 mins

Cook time: 14 mins

Total time: 24 mins

Serves: 2-4

Ingredients

• 1-2lbs US Wellness Meats Pork Chops
• 1 teaspoon cinnamon
• 1/2 teaspoon dried thyme
• salt and pepper, to taste
• 12 ounces fresh blackberries
• 1/2 cup balsamic vinegar
• 2 tablespoons water
• pinch of salt

Instructions

1. Turn your grill on!! If you don’t know how to light it, I can’t help you.
2. Place pork chops on a plate and cover your pork chops in some cinnamon, thyme, salt and pepper on both side and press into the pork chop.
3. While your grill heats up, place a small saucepan over medium heat on your stove top and add your blackberries, balsamic vinegar, water, and a pinch of salt.
4. Let the sauce begin to mix together, stirring frequently to make sure it doesn’t burn on the bottom.
5. Turn heat to low and let the sauce simmer for about 3-5 minutes.
6. Then pour half of the sauce into a bowl (you can leave the blackberries in the saucepan because you’ll just use them to top your chops off later).
7. Use a glazing brush to glaze one side of your pork chop then place that glazed side down onto your grill.
8. Then glaze the other side, cover grill and let cook for 5-7 minutes per side. I glazed each side of my pork chop probably 3-4 times to make sure as much blackberry sauce as possible could be soaked up by the chop. Make sure your chop is cooked on both sides and cook completely through before removing from grill. (took me about 12-14 minutes total).
9. Once your pork chops are all done cooking, add to plate and top with your leftover blackberry sauce that has been simmering and thickening up.
10. Then eat until your cry. So delicious.

Blueberry Brussel Sprouts - Civilized Caveman

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Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 4

Ingredients

• 1 Lb brussel sprouts, sliced thin
• 1 Small red onion, diced
• 1 Cup fresh blueberries
• 1 Tsp Fresh thyme, minced
• Juice of 1 Lime
• Salt and Pepper to taste
• 4 Tbsp Grass Fed Butter

Instructions

1. Preheat your sauté pan over medium heat
2. Melt 1 Tbsp of your Grass Fed butter or other oil of your choice in your pan and start to sauté your onions, I like to slightly brown mine
3. Once your onions are done to your liking, add all of your brussel sprouts, blueberries, the remaining grass fed butter, and season with salt and pepper to your liking
4. Continue cooking for about 20 minutes, stirring often or until the brussel sprouts are done to your liking
5. Once they are done, sprinkle with your thyme and drizzle your lime juice all over
6. Plate and Enjoy