If you've read any of my blog posts, you've probably come to the conclusion that I love food. I also really love to cook. Most of the time I try and cook paleo-ish meals because my hubby and I both feel better when we eat this way. Every now and then I'll whip out my Pioneer Woman cookbooks and make something laden with butter because why not, right?? lol With Pinterest and other blogs and websites, it can be hard to navigate through the recipes to find things that are truly delicious. So I've decided to give you a head start and tell you about my current faves.
Pesto-stuffed Prosciutto Wrapped Chicken
Ingredients:
1 teaspoon extra-virgin olive oil
6 boneless, skinless chicken breast halves
1/4 teaspoon sea salt
1/4 teaspoon cracked pepper
3/4 cup of pesto sauce (you can make your own if you are sensitive to dairy)
12 slices of prosciutto, thinly sliced
Directions:
1. Preheat the oven to 350 degrees. Spread oil on the bottom of a 9x12 baking dish.
2. Prepare the chicken. With a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. Gently use your finger to expand the pocket. Season the check with the salt and pepper.
3. Stuff each pocket with 2 tablespoons of Pesto sauce, then wrap them tightly with slices of prosciutto so that the slits are covered, tucking the ends of the prosciutto under the breasts.
4. Place the chicken seam side down in the backing dish.
5. Bake for 35 to 40 minutes, until the chicken is cooked through. After 20 minutes turn the chicken over.
*From Against All Grain: Meals Made Simple by Danielle Walker
Greek Chicken Kabobs
Click
here for recipe. Omit the tzatziki sauce to make it paleo.
Spaghetti Squash Lasagna
Click
here for recipe. Omit the cheese to make it paleo.
Parsnip Fries
Ingredients:
3 large parsnips, ends removed, peeled
3 tablespoons melted coconut oil or butter
1/2 teaspoon fine sea salt
1/4 teaspoon garlic powder
Directions:
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
2. Cut the peeled parsnips into a french fry shape.
3. Toss the fries in the melted coconut oil, then sprinkle with salt and garlic powder. Toss once more until coated.
4. Place the fries on the lined baking sheet, making sure they don't overlap. Bake for 25 minutes, until slightly soft but crispy on the bottom.
5. Remove from the oven and toss the fries. Turn up the oven temperature to 500 degrees, then bake for 8 to 10 minutes, until the fries are crispy. Keep an eye on them to make sure they don't burn.
These are a new found favorite!
**From Juli Bauer's Paleo Cookbook
Sweet Potato Hash with a Fried Egg
This is one of my favorite go-to meals. It's so easy but delicious! Click
here for the recipe. NomNomPaleo has some other great recipes as well!
Sticky Lemon Chicken
Click
here for the recipe.
Mexican Brunch Bowl
Lindsay over at Seven Layer Charlotte has the best recipes. This is one that we make all the time. I even use it as a side for dinner, not just breakfast. YUM! Tell her I sent you if you check out her blog :) Click
here to see the recipe.
Maduros
Ingredients:
2 very ripe brown plantains (get the softest ones you can find)
1/4 to 1/2 cup coconut oil
pinch of sea salt
Directions:
1. Cut the ends off the plantains and peel them. Cut the plantains into 1-inch diagonal pieces.
2. Place 1/4 to 1/2 cup of coconut oil into a small sauce pan over medium heat. You want the fat to cover the plantains halfway. When the oil is hot, add the plantains and cook for about 2 minutes on each side. They should be golden brown. *Juli also suggests cooking them in small batches.
3. Reduce the heat to low and keep cooking, turning every minute so that the plantains caramelize. Place them on a paper towel to soak up the excess oil. Sprinkle sea salt on top before serving.
*From Juli Bauer's Paleo Cookbook
Slow-cooker Beef Chuck Chili
Ingredients:
2 teaspoons coconut oil
2 1/2 lbs beef chuck, cut into 1/2 inch cubes
2 red bell peppers, seeded and diced
1 small yellow onion, chopped
1 28-ounce box of jar chopped tomatoes
1 1/2 cups beef broth
2 tablespoons tomato paste
2 cloves garlic, minced
1 bay leaf
2 1/2 tablespoons chili powder
3 teaspoons sea salt
2 teaspoons cumin
1/2 teaspoon paprika
1/2 teaspoon curry powder
1/2 teaspoon cinnamon
1/4 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1 ounce unsweetened chocolate
garnish: cilantro, red onion
Directions:
1. Place the oil in a large skillet over medium-high heat. Add the meat and brown on all sides, about 10 minutes.
2. Drain half of the fat, and then pour the remaining fat and meat into a slow cooker.
3. Add the remaining ingredients, except the chocolate, and cook for 6 hours on low.
4. Stir in the chocolate at the very end and adjust the salt to taste.
5. Serve garnished with cilantro and red onion.
**from Against All Grain by Danielle Walker
Cauliflower Rice
Ingredients:
1 head of cauliflower cut into florets
2 teaspoons of extra-virgin olive oil
1 teaspoon sesame oil
1/2 cup finely diced yellow onion
1 clove of garlic, finely minced
1/2 cup water
Directions:
1. Place the florets into a food processor with a grating attachment. Process until it looks like "rice grains."
2. Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and saute for a minute.
3. Add the riced cauliflower and continue cooking for 5- 7 minutes, until the onion is translucent.
4. Add the water and cover and steam for 5 minutes, until the cauliflower is cooked and the water has been absorbed.
Such a great go-to side!
*From Against All Grain by Danielle Walker
