How can something so comforting and luscious be light and tasty all in one bite? That is what happens with this Chicken Chasseur. You get an earthiness from the mushrooms, and a freshness from the sprinkling of parsley. This dish makes a complete bite.
- 1/4 c all-purpose paleo flour ( see website)
- sea salt
- ground black pepper
- 2 lbs. boneless, skinless, chicken thighs, cut into 2 inch pieces
- 2 tbsp avocado oil
- 1/2 large onion, diced
- 1 lb. button mushrooms, sliced
- 6 oz. red wine
- 1/2 c chicken broth, low sodium
- 1 can diced tomatoes
- 1 tsp herbes de Provence
- 1 tbsp butter
- 1/4 c flat leaf parsley, chopped
In a medium bowl mix together the flour, salt and pepper. Add the chicken and coat with the flour mixture.
In a large dutch oven over medium-high heat warm the oil until hot, but not smoking. Carefully place chicken into the chicken and brown. You will need to cook the chicken in batches so that the pan is not over crowded. Transfer chicken to a plate and set aside.
Turn heat down to medium and add the onion and mushrooms to the pan. Stirring frequently cook onion mixture until onions have softened and are starting to brown, and the mushrooms have released their liquid.
Deglaze the pan with the red wine. Add the broth, tomatoes, and herbs de Provence. Stir to combine, bring to a boil. Add chicken and reduce heat to a simmer stirring occasionally. When the liquid has thickened to a thin sauce turn heat off and stir in butter. Garnish with parsley. Serve. Eat. Enjoy.
This is a veggie packed chicken chili. Anytime I can pack in a load of veggies into a dish I’m a happy girl. This is a fairly quick meal. Double the recipe and you could freeze some for a just in case meal.
- 2 tsp avocado oil
- 16 oz. ground chicken
- 1 orange pepper, diced
- 1/2 large onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 2 tbsp smokey southwestern seasoning (see website)
- 25.46 diced tomatoes (Pomi)
- 1 bay leaf
- 1 kombu, thumb size
- 1 c roasted butternut squash
- 1 tbsp tapioca flour
In a large dutch oven over medium heat sauce orange pepper, onion, celery, garlic, bay leaf and seasoning. Sautee until veggies start to become tender. Add ground chicken. Cook until chicken is cooked through.
Add tomatoes, kombu and butternut squash. Stir all ingredients occasionally. Simmer for about 30 minutes. Add tapioca flour; stir well. Cook for another 5-10 minutes. Serve. Eat. Enjoy.
Note: You could add some jalapeño if you desire a little heat. You could also garnish with some cheese, greek yogurt, or sour cream.
This dish is very tasty and can feed a crowd. No one will ever guess it is healthy. You can make it with or no heat. I made it with some heat. Okay, a little more than some heat, more like fire. Maybe next time a little less fire.
- 5 c roughly chopped cauliflower
- avocado oil
- 1 lb. raw boneless skinless chicken breast
- smokey southwestern seasoning (see website)
- 1 c onion, diced
- 2 garlic cloves, minced
- 1 c orange pepper, chopped
- 1/2 c cilantro, fresh, chopped
- 1 c Monterey jack, shredded, divided
- 1/4 c BBQ sauce
Preheat oven to 375 degrees. Grease 9 x 13 baking pan.
Pulse cauliflower in a food processor until reduced to rice-sized pieces.
Pound chicken to about 1/2-inch thickness. Season with smokey southwestern seasoning.
Drizzle avocado into a large skillet. Over medium heat cook chicken breast for about 4 minutes on each side. Remove chicken breast and set aside.
Add cauliflower, onion, garlic and orange pepper. Sprinkle veggies with seasoning. Cook for about 8-10 minutes, stirring occasionally. Transfer to a large bowl.
Chop chicken and add 1/2 c cheese, BBQ sauce, cilantro; stir. Combine veggies with chicken mixture, stir. Transfer to baking dish and spread evenly. Top with remaining cheese. Bake in oven for 20-25 minutes.
I do not make casseroles very often. However, I came across a recipe and it inspired my to make this creamy chicken casserole. This would be a great assemble ahead and bake later sort of dish. Also, this dish is a good way to clean out the refrigerator. I actually had some bits and pieces of different veggies in my refrigerator. So I used those to make a hearty, healthy and flavorful dish.
- 8 c roughly chopped cauliflower
- 1 tsp of bacon fat
- 2 large boneless skinless chicken breast
- all-purpose seasoning (see website)
- 1/2 c chicken broth
- 1 full recipe of cashew cream (see website)
- gremolata, divided(see website)
- 1 c shredded mozzarella
- 1 c cherry tomatoes, halved
- 1 c spinach cut into ribbons
Preheat oven to 375 degrees. Grease 9 x 13 inch baking pan.
Pulse cauliflower in a food processor until the cauliflower resembles rice-sized pieces
Pound chicken to 1/2-inch thickness. Season with all-purpose seasoning. In a large skillet melt bacon fat over medium heat. Cook chicken breast until golden, about 4 minutes on each side. Transfer to cutting board and let rest.
Add cauliflower and season with all-purpose seasoning. Cook about 8-10 minutes. Add chicken broth and scrape any bits that have formed. Add cashew cream, gremolata (reserve 1 tbsp), mozzarella, tomatoes and spinach. Stir until well combined.
Transfer mixture to baking pan. Bake until dish is hot, about 20-25 minutes. Finish by broiling the top of casserole to get a golden color. Remove from oven and top with remaining gremolata. Serve. Eat. Enjoy.
I have been trying to work more salads and veggies into our daily meals. This salad adds lots of flavors that you would get if you ate the traditional fajitas.
- romaine lettuce, chopped
- 1 tsp bacon fat
- onion, sliced
- 1 c peppers, cut into matchsticks (combination of red, yellow, orange or green)
- Smokey Southwestern Seasoning
- Smokey Southwestern Chicken Breast, cooked, sliced
- 1 tomato, diced
- 1/2 c mexican blend cheese (optional)
- Lime gremolata (see website)
- Lime vinaigrette
Melt bacon fat in a large skillet over medium heat; add onion, peppers and smokey southwestern seasoning. Cook until veggies are tender, then remove and set aside.
Add chicken to skillet and cook until chicken is heated through. Remove and set aside to plate.
To make the lime vinaigrette squeeze juice of 1 lime into a mason jar; add olive oil and a pinch of sea salt and pepper. Cover jar with lid, and shake.
To assemble the salad; Layer lettuce as the base of the salad. Then layer peppers and onions in a row; continue with the cheese blend, chicken, and tomatoes. Top with lime gremolata and lime vinaigrette. Serve. Eat. Enjoy.
I like salads, however, the thought of making a salad just does not thrill me. I do not know why, because once I start digging in I am glad I made one. It makes me feel healthier and happier because I am doing my body some good. This salad is one of my regular go to salads I make.
- 4 cups romaine, chopped, divided
- 4-5 oz. roasted turkey breast, chopped, divided
- 2 tbsp shredded carrots, divided
- 2 tbsp dried cranberries, divided
- 2 tbsp sliced almond, divided
- 2 tsp gremolata (see website), divided
- your choice of dressing
Begin layering the greens, and continue with the remaining ingredients. Top with favorite dressing. Sometimes I like my salad naked with no dressing just so I can taste all the ingredients and get their full flavor.
I do not know about you, but sometimes when I open the refrigerator and look in I am dumbfounded because I do not know what I am going to make for dinner that night. I think I went to the refrigerator 3 or 4 times hoping for some inspiration to jump out at me. The final time I looked , really looked. I even checked the vegetable drawers, and you know that can be scary if you do not check them often enough. This final check gave me the inspiration I needed: Chicken with a Mushroom pan sauce, Parsnip and Cauliflower puree, and Brussel Sprouts with Cranberries, I think I was successful.
- 2 chicken breast, pounded to an even thickness
- 1 tsp olive oil
- Mediterranean seasoning (see website)
- 1 shallot, small dice
- 2 garlic cloves, minced
- 1/2 lemon, juice
- 8 oz. mushrooms, sliced
- 1 c chicken broth
- 2 tsp gremolata (see website)
This chicken dish will make you look like you went to a lot of trouble, even though it is super easy.
Between to pieces of plastic wrap pound chicken to an even thickness. This will help the chicken to cook evenly. It does not have to be pounded thin, just to an even thickness.
Sprinkle both sides of the chicken breast generously with mediterranean seasoning.
In a large skillet over medium heat warm oil. Add chicken breast and cook until golden brown on each side. Remove from pan and set aside.
Add lemon juice to pan scraping bits off of the bottom of the pan. You may need to add some of the chicken broth to help with this process. The bits are what is going to make the pan sauce so good. Add shallot and garlic let cook until shallot is softened. Add mushrooms to shallot mixture. Stir occasionally; add chicken broth. Cook sauce until it is reduced to half the liquid and thickens. Spoon over chicken. Serve. Eat. Enjoy.
This is not your everyday Chicken Parm. Usually Chicken Parm is heavily breaded, fried and a very heavy dish. This is a light and tasty dish you could serve to your family and feel proud you made them something easy, healthy and delicious.
- 2 chicken cutlets
- 1/4 c almond meal (grind in spice grinder for a finer flour)
- 1 tsp mediterranean seasoning (see website)
- 2 tsp olive oil, olive oil divided
- 2 zucchini (make zoodles – see website)
- 1/2 c marinara sauce (see website)
- 1 small ball of buffalo mozzarella, sliced (optional)
- 1 tsp basil cut into strips, garnish
In a spice grinder pulse almond/date meal and mediterranean seasoning to make a fine flour. Pour flour mixture onto a plate.
In large skillet over medium heat warm 1 tsp of olive oil. Meanwhile, dredge chicken cutlets in almond-date meal mixture. Place into skillet and cook until golden brown on each side. Remove and set aside.
Add remaining olive oil and zoodles into skillet; stir. Add marinara sauce to zoodles and heat through. Return cutlets to skillet. Place cutlets on top of zoodles and layer mozzarella slices on to cutlets. Turn heat down to low; cover skillet with lid and let the mozzarella melt.
It is ready to serve when the mozzarella is melted. Garnish with basil strips. Serve. Eat. Enjoy.
Forewarning: The sauce for this dish is addictive. Really. I am already thinking of other dishes I can use this in. This is an easy to make and clean up dish. I like that kind of dish.
- 13.5 oz. coconut milk
- 3 tbsp cilantro, fresh, chopped (Reserve 1 tbsp for garnish)
- 1 tbsp maple syrup
- 1 1/2 tsp red thai curry paste
- 1 tsp ginger root, grated
- 1 lime, zested
- pinch sea salt
- 1 tsp arrowroot
- 1 lb. chicken breast tenders
- 1 tbsp toasted sesame oil
- 1 broccoli, head
- 1 tbsp sesame seeds
In a medium bowl, whisk together coconut milk, cilantro, maple syrup, curry paste, ginger, lime zest, salt, and arrowroot. Add chicken to marinade. Refrigerate at least 1 hour or up to 3 hours.
Preheat oven to 400 degrees. On a sheet pan arrange broccoli and drizzle sesame oil. Remove chicken from marinade and place on sheet pan. Roast for 10 minutes. Stir, and roast for 5-10 minutes longer, until chicken is cooked through and tender. Sprinkle sesame seeds over broccoli. Garnish chicken tenders with cilantro.
While the chicken and broccoli are roasting in the oven; in a saucepan bring the marinade to a boil and reduce liquid to half. Now you can either spoon sauce over chicken or like we did, pour it over the broccoli and chicken tenders. Yum. Serve. Eat. Enjoy.
I was inspired to make this soup because it actually got cold down here in Florida. Well, if you think 30 – 40 degrees is chilly. That is a bit chilly for down here. I made this in the slow cooker. The house smelled so good. Serve this with a side salad and a biscuit and you are set.
- 1 lb. chicken breast
- Smokey Southwestern Seasoning
- 1 onion, medium, diced
- 4 garlic cloves, minced
- 3 c each of red, yellow, orange peppers, diced
- 5 slices of bacon, cooked, chopped
- 26.46 oz. diced tomatoes (Pomi)
- 6 oz. tomato paste
- 5 dashes of fish sauce
- 4 c chicken broth, low sodium
- 1 c cashew cream
- 3 tbsp arrowroot
- Feta, garnish (optional)
- Cilantro, garnish
Place chicken breast in the bottom of the slow cooker. Season generously with Smokey Southwestern Seasoning. Layer onions, garlic, peppers and bacon. Season again with Smokey Southwestern Seasoning. Add in diced tomatoes, tomato paste, fish sauce, chicken broth, and cashew cream. Stir. Spoon out 1 cup of liquid; add arrowroot and stir to make a slurry. Return slurry to slow cooker and let it do its thing. Serve. Eat. Enjoy