California Chicken

This is one of my favorite meals!! I got this recipe from my bridal shower years ago and I tweaked it to my liking! :) Enjoy!

Ingredients:

3 boneless, skinless chicken breasts

lemon pepper

2 Roma tomatoes, diced

1/2 C. pitted black olives

1/2 C. chopped onion

1/4 C. dry sherry

1 T. lemon juice

1 tsp. celery salt

1/4 tsp. basil.

1/8 tsp. cayenne pepper

1 clove garlic, minced

1 ripe avocado, sliced

3 slices cheddar cheese (I use Cabot's for lactose-free cheese)

Chicken in foil packets

Place each chicken breast on an appropriate amount of heavy aluminum foil to make a secure packet for the grill. Sprinkle lemon pepper on chicken very liberally. Arrange tomato, olives and onions on top of each chicken breast. Combine sherry, lemon juice, celery salt, basil, cayenne pepper and garlic-drizzle on top of chicken. Seal each packet and cook on grill for about 20 minutes or until chicken is cooked thru. Do NOT turn the packets. Open the packets, add avocado and cheese. Reseal and cook until the cheese melts, 2-3 mins.

I make double of the sherry sauce. After cooking the chicken, I place it on rice and add the remaining cooked sauce to it! :)

Pumpkin Chocolate Chip Muffins

1 (15oz) can pumpkin puree
1 tsp. vanilla extract
2 C. all-purpose flour
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1 C. butter, melted
1 C. brown sugar
1 tsp. baking soda
1/2 C. dark chocolate chips
1/2 tsp. salt
1/2 tsp. ginger
1 C. sugar
4 large eggs, lightly beaten



In medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. In another bowl, whisk brown sugar, sugar, vanilla, butter and eggs. Add dry ingredients and whisk till smooth. Whisk in pumpkin. Add chocolate chips. Bake at 350* for 20-25 mins.

Honey Mustard Chicken Salad

4 boneless skinless chicken breasts, chopped
1/2 package of bacon, chopped
mushrooms
1/4 C. spicy brown mustard
1/4 C. real honey
spinach
tomatoes
red onion

Cook chicken in skillet until cooked through. While chicken is cooking mix mustard and honey together, you may add more or less depending on how much sauce you'd like. In separate pan, cook the bacon and mushrooms. Cook until bacon is crispy. When chicken is cooked through, add the honey mustard and cook for a couple more mins.

On plate make a bed of spinach, add chicken, then bacon mushroom mix, onion and tomatoes. This is delicious!!

Chocolate Avocado Pudding

I came across a recipe for avocado pudding and thought it sounded interesting! I changed a few ingredients and made it tonight. It is delicious!! I know it sounds strange, but just try it!

Ingredients:

1 avocado

2 bananas

3 Tbs. unsweetened cocoa powder

1/4 C. coconut milk

1 Tbs. natural honey

Blend all ingredients together until smooth and pudding-like consistency. Refrigerate at least an hour. Serve with sliced strawberries. 

Homemade Taco Seasoning

I was inspired to make my own taco seasoning when I picked up a package of store bought taco seasoning and read all the ingredients in it. There is a lot of crap in there! This turned out really good!

Ingredients:

1 Tbs. chili powder

2 tsp. onion powder

1 tsp. garlic powder

1 tsp. ground cumin

1 tsp. paprika

1 tsp. oregano

1 tsp. cilantro

Mix all ingredients together! I used this amount with 1 lb. ground beef. So if you have more meat you may want to double the recipe!

Paleo Egg Casserole

Ingredients:

1/4 C. onion, chopped
handful of baby spinach
1 roma tomato, chopped
4 slices bacon (cooked and chopped) or you can use breakfast sausage
1/2 of a green pepper, chopped
14 eggs
coconut oil

Preheat oven to 350*. Liberally grease a 9 x 13 pan with coconut oil. In a large bowl, whisk the eggs vigorously. Place the onion, spinach, tomato, bacon and green pepper in baking dish. Add the eggs. Bake uncovered for 25-30 minutes, or until the eggs are cooked. Use a toothpick to check.

Serve with salsa on top (optional). You can also add or change up your veggies. Every week I make a different casserole. 

Italian Stuffed Green Peppers

Made this for dinner last night and it was delicious! I remember my mom making stuffed green peppers when I was younger. I decided to try making a paleo-friendly version. Enjoy!

Ingredients:

4 large green peppers

1 lb. ground turkey

Italian seasoning

1/3 C. onion, diced

1/4 C. celery, diced

1/2 C. mushrooms, chopped

1 jar Classico Tomato & Basil sauce (or other paleo friendly one)

Preheat oven to 350*. Cut off tops of green peppers and clean out seeds. You can save the tops of the peppers and chop them for other recipes. Chop up one of the tops and put aside. Boil the peppers for 5 minutes. While peppers are boiling, season the ground turkey with Italian seasoning to your liking and cook in skillet. After turkey is halfway cooked, add in onion, chopped green pepper, celery, and mushrooms. Cook until turkey is cooked thru.

In a small baking dish, pour some sauce on the bottom to coat the dish. Mix half of the remaining sauce in with the turkey mix. Put the turkey mix into the green peppers and pour remaining sauce on top. Bake for 20 minutes.