I had mentioned that you could make a soup out of the leftovers/planovers of the Chicken Sausage and Veggie Pasta, and with just a couple of tweaks you will have a creamy soup that does not taste like something from the night before. It is that easy. I had about half of my pasta dish leftover so these are the measurements I used to make a big pot of creamy soup.
- Leftover/Planover Chicken Sausage and Veggie Pasta
- 3 c chicken stock
- 1/2 c cashew cream
- 2 tbsp apple cider vinegar
- 7 oz. creamed coconut
- 3-5 dashes of fish sauce
- 2 tbsp arrowroot
This is close to a dump it in the pot and let it go kind of recipe. It is that easy. In a large dutch oven mix in all the ingredients with the exception of the arrowroot. Stir well. Transfer 1/2 c of the liquid into a mason jar; add arrowroot and shake until a slurry is formed. Return slurry to dutch oven, and cook over medium until hot and ready to serve. Eat. Enjoy.
I like this “pasta” dish because it is loaded with good for you veggies and lots of flavor. I use yellow squash for my noodles for a number of reasons. They are veggies – the more the better. Yellow squash has a neutral flavor, kind of like grain pasta, and it is a blank canvas for flavor. Also, when cooked right it has the texture of grain pasta. Another plus about this dish is you can make it into a soup for round two.
- 2 1/2 lb. yellow squash, medium-small(less seeds)
- 1 tbsp olive oil
- 1 c mix of red, yellow, orange peppers
- 8 oz. mushrooms
- 1 shallot
- 3 garlic cloves, minced
- 1 tbsp mediterranean seasoning (see website)
- 1 lb. chicken sausage, cut into coins
- 4 cups spinach, chiffonade
- 1/2 c cherry tomatoes, quartered
- 1 c chicken stock
- 1 tbsp arrow root
- Parmesan, garnish, optional
First thing to do is to make your yellow squash noodles (see zoodles on website). While the moisture is being drawn out of the yellow squash noodles you can do all the prepping of your other vegetables and chicken sausage.
In a large dutch oven over medium heat add olive oil, peppers, mushroom, shallot, garlic and mediterranean seasoning. Cook vegetable mixture down to half its volume.
Add chicken sausage to veggie mixture. Cook until sausage is browned. Add yellow squash noodles, spinach and tomatoes. Cook for about 3-5 minutes. While yellow squash noodles, spinach and tomatoes are cooking make a slurry with the arrowroot and stock. The slurry will make a sauce. Mix pasta dish well. Garnish with parmesan if you like. Serve. Eat. Enjoy.
I made this chicken salad from the leftover roasted chicken the night before. It’s just as good this way, as it was the first time around. You don’t even feel like you are eating leftovers, or as I like to think of them as planovers.
- 3c diced roasted chicken
- 1/4 c diced onion
- 1/4 c diced celery
- 1/2 c dried cranberries
- 1/4 c chopped pecans
- 1/2 c homemade mayonnaise
- 2 t stone ground mustard
- pinch of sea salt, and pepper
Combine all ingredients, refrigerate for at least an hour. Serve. Enjoy.
I sometimes use butterhead lettuce for the wrap, however, this time I used paleo wraps. I like both.
I love the way the house smells when I’ve got a chicken roasting in the oven. It’s nice because you don’t have to babysit the chicken while it’s cooking. When all my three boys were still at home I would cook two chickens at once. It’s just as easy to cook two as it is to cook one. Now it’s me and my honey so there is no need for two, unless I have some planovers in mind. Planovers – intentional leftovers for other dishes. So today I’m going to roast a whole chicken, and then tomorrow I’ll make some chicken salad. I’m already looking forward to lunch tomorrow.
- 1 whole chicken, 3-5 lbs, size depends on how many you intend to feed
- Extra Virgin Olive Oil
- Mediterranean Seasoning( you can find this on my website)
- 1 onion ( I like sweet or vidalia)
- 5 stalks of celery
- 1 lb of baby carrots
- 10 garlic cloves, peeled
- kitchen twine
Remove the chicken from the refrigerator 30 minutes before roasting. Preheat oven to 400 degrees.
Season the inside of the chicken with the all purpose seasoning and stuff chicken with some of the onion, celery, carrots, and garlic. Place the chicken into a roasting pan on top of the remaining onion, celery, carrots, garlic and seasoning mixture. The vegetables make a natural fragrant rack for the chicken. Sometimes I throw in some potatoes for good measure. Cook the chicken at 400 degrees for 25 minutes, then reduce heat to 350 degrees. Continue to cook chicken 25 to 45 minutes, depending on size of bird.
The chicken is done when the internal temperature reads 165 degrees between the thigh and the breast. Allow the chicken to rest before carving.
Often when we think of meatballs we usually think of Italian food. I wanted to go in a different direction with these, putting an Asian twist to the meatballs. These would make great appetizer bites. There is so much flavor with the ginger, coconut aminos, and all those other delicious ingredients. I’m glad I made these meatballs with the Asian twist.
- 1 tbsp coconut aminos
- 3-4 dashes of fish sauce
- 1/4 c minced onions
- 1 tsp grated ginger
- 3 cloves of grated garlic
- 1 tbsp cilantro
- 2 tsp sesame seeds
- 1 tsp black pepper
- 1 lb ground pork
- 1 lb ground chicken
- 2 egg yolks, beaten
Preheat the oven to 375 degrees. Line a rimmed baking sheet with foil.
In a large mixing bowl combine all ingredients. Form the meat into 36 meatballs.
Bake for 20-30 minutes until cooked through. Don’t overcook, you’ll end up with golf balls.
I love this combination. There’s the smokiness from the bacon wrapped chicken, and the sweet zing from the orange and ginger. This is so good. If you have someone tired of carrots, try this side dish. It’s very easy to make, and it’s anything but typical.
- 2 tbsp of smokey southwestern seasoning (see website)
- 4 boneless, skinless chicken thighs
- 8 strips of bacon
- 1 lb baby carrots
- 1 orange, tested and peeled
- 1 inch of ginger, grated
- 4 tbs of melted butter, or ghee
- pinch of sea salt
Preheat oven to 375 degrees. Season chicken thighs with southwestern seasoning, then wrap thighs with bacon. Place in baking dish and bake in oven about 30 minutes.Place carrots on baking sheet, and bake along with chicken thighs. Bake until very tender.
Take both items out of oven. Let chicken rest. Put carrots, orange zest and segments, ginger, melted butter, and salt into food processor. Puree until it is smooth and creamy. It’s that easy. Enjoy.