5 Ingredient Sweet Chicken

This was very simple and easy to make. It was good too. I'm always looking for new recipes for chicken, especially ones I can make in the least amount of time.

Ingredients

Chicken breasts or chicken tenders
1 cup of honey
1/2 cup of ketchup
1/2 cup of gluten-free soy sauce
2 cloves garlic, minced

Directions

1. Line a baking pan or dish with aluminum foil for easy clean-up
2. Lay chicken in the pan
3. In a medium sized bowl, whisk together all other ingredients

4. Pour the mixture over the chicken in the pan
5. Bake at 375 degrees for 45 minutes (breasts) or 25-30 minutes (tenders)

Gluten Free Turkey Meatballs

I decided to make these meatballs in the crockpot. I used flaxseed instead of eggs. They turned out well!

Ingredients

1 lb ground turkey
1 teaspoon worcestershire sauce
½ teaspoon salt
1 egg or ground flaxseed
½ cup GF breadcrumbs
1 teaspoon dried oregano
1 teaspoon dried basil
¼ cup shredded parmesan (I used dairy free)
Olive oil

Directions

1. Pour about a tablespoon of olive oil in a large pan

2. Lightly brown the meatballs, about 1-2 minutes on each side. Do not overcrowd the pan.

3. Pour the sauce you have already made or bought in the crockpot. Place each batch of browned meatballs into the crockpot until all meatballs are browned

4. Cover the meatballs and cook on low for 6-7 hours or high for 4-5 hours

Whole 30 Buffalo Chicken Dip

This was so simple to make and delicious. It should be served hot but my husband and I ate it cold and it was really good. This is perfect to make for a party as an appetizer.

Ingredients

1 rotisserie chicken, shredded (about 3 cups)
1 cup mayo ( I used just mayo)
¾ c buffalo sauce
2 tsp salt
4 tbsp parsley
3 tsp dill weed
2 tsp dried chives
4 tsp garlic powder
4 tsp onion powder
4 tsp dried onion flakes
2 tsp black pepper

Directions

1. Preheat the oven to 350 degrees
2. Mix all the ingredients together
3. Pour into a 8x8 baking dish
4. Cook for about 30 minutes, or until the the edges are brown and bubbly

Dairy Free Scalloped Potatoes

I made this for Superbowl Sunday. It was good. I expected it to be better but it wasn't bad.

Ingredients

1/2 tablespoon coconut oil 
2 lbs Russet potatoes, peeled + thinly sliced (I used red skin potatoes and did not peel them)
1 tablespoon potato starch (I used arrowroot starch)
1 tablespoon water 
1 cup coconut milk 
1 cup chicken or vegetable broth 
2 garlic cloves, smashed 
salt & pepper to taste 

Directions

1. Preheat the oven to 350 degrees and grease a square baking dish with oil
2. Peel and slice the potatoes to 1/8th inch thickness
3. In a small bowl stir together starch and water to make a slurry
4. In a small saucepan, bring coconut milk and broth to a boil with the smashed garlic cloves. Season to taste
5. Once boiling, take off heat and whisk in the starch slurry. Return to heat and keep whisking until sauce has thickened
6. Layer potato slices and sauce in the prepared dish. Bake for about 45 minutes until the potatoes are tender. Turn on the broiler for about 5 minutes to brown the top of the scalloped potatoes

Creamy Vegan Garlic Pasta With Roasted Tomatoes

This was good! I'm not a fan of cream sauce so I had to personally add red sauce to it after I made this. However, my husband liked it just the way it was, originally. 

Ingredients

Grape tomatoes, halved
Pasta (I used GF)
Olive oil
2 medium shallots, diced (I omitted this)
8 large cloves garlic, minced/grated
Sea salt and black pepper
3-4 Tbsp flour (I used GF)
2 1/2 cups almond milk (sub up to 1 cup with veggie stock, if preferred)

Directions

1. Preheat oven to 400 degrees and toss tomatoes in a bit of olive oil and sea salt. Place cut side up on a parchment-lined baking sheet and bake for 20 minutes while you prepare the rest of the dish. Then set aside ( I didn't baked them)
2. Bring a large pot of water to a boil and cook pasta according to package instructions. When done, drain, cover and set aside
3. In the meantime, prepare the sauce. In a large pan over, add 1 Tbsp olive oil and the garlic and shallot. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes until softened and fragrant
4. Stir in 3-4 Tbsp flour and mix with a whisk. Once combined, slowly whisk in the almond milk a little at a time so clumps don’t form. Add another  pinch of salt and black pepper, bring to a simmer and continue cooking for another 4-5 minutes to thicken. Taste and adjust seasonings as needed
5. Once the sauce is to your desired thickness, taste and adjust seasonings as needed. Then add pasta and roasted tomatoes and stir
6. Serve immediately and garnish with extra black pepper, fresh basil and vegan parmesan cheese

Paleo's Shepherd's Pie

This turned out delicious. I used ground turkey. You can use whatever ground meat you want.

Ingredients

4 medium sweet potatoes, cooked
2 tablespoons lard, or fat of choice (I used dairy free butter)
1/2 teaspoon salt
1 onion, diced (I omitted)
1 teaspoon salt
1 teaspoon garlic powder
1 cup diced carrots
2 pounds ground meat
1/4 teaspoon ground pepper
1 teaspoon dried thyme
2 tablespoons fresh rosemary
1 6oz can tomato paste
2 tablespoons coconut aminos

Directions

1. Preheat oven to 400 degrees and grease a large baking dish
2. In a large bowl, mash potatoes, lard, and salt together. Set as smooth as possible and set aside
3. In a large pan, cook the onion with the salt, garlic, and carrots. Cook for 10 minutes until veggies have softened
4. Add the meat and cook for 5 minutes or until mostly cooked through
5. Add the pepper, thyme, rosemary, tomato paste, and coconut aminos to the meat and cook for 5 minutes
6. Pour the meat mixture into the baking dish
7. Top with mashed sweet potatoes and bake for 30 minutes

Pasta Fagioli

This is a 21 day fix recipe. It's good. I enjoyed the chickpeas in it. I used brown rice pasta. It was filling.

Ingredients

Cooked pasta, reserving 1/2 cup of the pasta cooking water
2 cups of tomato sauce
2 1/2 cups low-sodium chicken broth
1/2 onion, whole (I omitted this)
1 1/4 cup canned chickpeas (1 can, rinsed and drained)
1/3 grated cheese, plus more for topping (up to 1 1/2 tbs per serving)
2 - 3 Tbs chopped parsley

Directions

1. Combine the cooked pasta with the chickpeas and a couple of tablespoons of the tomato sauce (to keep the pasta from sticking together) and set aside
2. In a medium pot, add 1/2 cup of the pasta water, the tomato sauce, the chicken broth and the onion

3. Cover, bring to a bubble, uncover and let simmer for 10 minutes

4. Remove the onion and discard

5. Turn off the heat and add the parsley and 1/3 cup of grated cheese
6. To serve, in each bowl add 1 cup of the broth and 1/2 cup of the pasta/chickpea mixture

7. Top with cheese

Chicken Egg Foo Young

SOOOO GOOD! I loved this, but I love anything made with eggs really. I will make this again. It's super easy. Only thing is, they should look like pancakes and mine fell apart. I will definitely have to perfect this.

Ingredients

Chicken (breasts or thighs)

4 large eggs
1/2 cup broccoli
2 tbsp coconut oil 
1/2 tbsp soy sauce 
1/2 tsp garlic powder 
1/4 tsp pepper

 salt (to taste)
1/4 medium white onion ( I omitted this)

Directions

1. Mix the four eggs and set aside

2. Heat a skillet and add 1 tbsp of coconut oil

3. Add cut up chicken and heat until fully cooked through (I used already pre-cooked chicken)

4. Add broccoli to cooked chicken and cook for additional 3-5 minutes

5. Add chicken and broccoli to eggs then add garlic powder, soy sauce, salt and pepper

6. Add a second tbsp of coconut oil to the pan

7. Using a 1/3 measuring cup scoop out some of the egg, chicken and broccoli mixture and pour into the pan

7. Using a spatula push egg mixture towards center of pan making a smaller circle. Cook for 2-3 minutes and flip then cook for another 2 minutes

8. Repeat until all mixture is used

Slow Cooker Creamy Southwest Chicken (Paleo and Whole30)

This was pretty good. I thought the sauce would be thicker. I think it's supposed to be. Not sure why it wasn't. It was easy to make and I would make it again.

Ingredients

Boneless chicken thighs or breasts
1 tbsp chili powder
2 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp garlic powder
1 tsp sea salt
½ tsp cayenne pepper
2 red bell peppers, sliced (I used green peppers)
1 cup chicken broth
¼ cup fresh lime juice
1 tbsp arrowroot starch
1 tbsp water
½ cup coconut cream or coconut milk (full fat)
Salt and pepper to taste

Directions

1. Begin by heating a large skillet to medium high heat. Use a non-stick spray or olive oil to lightly grease the pan
2. In a small bowl, mix together all spices. Rub each chicken breast or thigh on both sides with rub. Place each piece of chicken on to the pan, and sear for 1-2 minutes per side (inside will be raw)
3. Bring the chicken to the slow cooker, top with chicken broth and lime juice

4. Place the peppers on top of chicken and cook on low for 4-6 hours or until chicken is very tender

5. Mix together arrowroot with water, and add to the chicken broth mixture, if your mixture is extra runny feel free to add in another tbsp of arrowroot

6. Add in the coconut cream or milk and cook on low for another 15-20 minutes until mixture is thickened and creamy

Breakfast Pizza Quiche (Paleo)

This was so easy to make. It was really good. I changed the recipe a bit. I did not add mushrooms or peppers. You can add whatever you'd like to it!

Ingredients

1 teaspoon ghee, melted (I used dairy free butter)
8 large eggs
¼ cup coconut milk
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
½ teaspoon black pepper
¼ teaspoon dried oregano
Broccoli
3 ounces turkey pepperoni, quartered
2 tablespoons pizza sauce (I used way more)

Directions

1. Preheat the oven to 375 degrees and grease an 8x8 baking dish. (I lined my pan with parchment paper.)
2. Crack the eggs into a bowl and add the coconut milk. Whisk until light and frothy
3. Season with garlic powder, onion powder, sea salt, black pepper, and oregano. Whisk to combine
4. Add whatever vegetables you decide to put in and pepperoni. Mix until well combined
5. Pour into the greased pan and swirl the pizza sauce on top
6. Bake for 25 minutes and let cool 10 minutes before cutting and serving

Gluten Free Lemon Chicken Chinese-Style

This was really good! It's time consuming because I feel like frying chicken takes forever, but the time is worth it in the end. It also tastes just as good left over.

Ingredients

1/2 cup freshly squeezed lemon juice (juice from 2 lemons)
1/4 cup gluten free tamari or soy sauce
1/4 cup packed light brown sugar
1/2 teaspoon ground ginger
2/3 cup low sodium chicken stock
2 tablespoons cornstarch
1 egg, beaten with 1 tablespoon water
Cornstarch, for dredging (about 3/4 cup)
1/2 teaspoon garlic salt
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch square pieces
1/4 – 1/2 cup oil, for frying (I used coconut oil)

Directions

1. In a heavy-bottom, medium pan, place the lemon juice, tamari or soy sauce, brown sugar, and ground ginger, and whisk to combine well
2. Pour about half of the chicken stock into a small bowl, whisk the 2 tablespoons cornstarch into the stock until it is smooth and pour into the saucepan
3. Pour the remaining chicken stock into the saucepan as well, and whisk to combine well. Set the saucepan aside
4. Place the egg and water mixture in a medium bowl
5. Place the cornstarch for dredging in a separate, medium bowl
6. Add the garlic salt to the cornstarch, and whisk to combine
7. Dredge the chicken pieces through the egg wash, then dip in the cornstarch to coat lightly. Shake off any excess. 
8. In a wok or a large pan, place about 1/4-inch of the oil over medium heat until shimmering
9. Add the chicken in batches and fry until crisp. When the chicken is done, remove and drain on paper towels. Add more oil as necessary
10. To make the sauce, place the saucepan with the lemon/soy mixture over medium heat, and bring to a boil. Lower the heat to medium-low and cook, whisking constantly until thickened
11. Toss the chicken in the sauce either in a large pan or bowl

Easy White Bean Soup

This was not a favorite recipe of mine. Will I make it again? Probably not. I made it in a crockpot instead of on the stove top. I also added chicken sausage and kale to it. It was not terrible, but it wasn't the best either.

Ingredients

2 tablespoons olive oil
2 large onions, chopped
3 carrots, peeled and chopped
1 head of celery, including leaves, chopped (10-14 stalks)
2 cloves garlic, minced
¼ cup tomato sauce
500 grams (1 pound) dried white navy beans, sorted and rinsed
2 bay leaves
2 cups vegetable stock
12 cups water
fresh or dried herbs (sage,thyme, etc...)
salt and pepper to taste

Chicken sausage

Kale

Directions

1. Drizzle olive oil in a large stockpot
2. Add all the vegetables and garlic; saute for a couple of minutes
3. Combine the rest of the ingredients except the salt and pepper
4. Bring to a boil, then reduce heat to medium, cover and simmer for 2- 2½ hours or until beans are tender and the soup is thick
5. Stir occasionally, especially during last 30 minutes
6. Add more water if soup becomes too thick
7. Season with salt and pepper at the end of the cooking time

Brown Butter Scallops with Polenta

This was very good! I was feeling something different, so I decided to find a recipe for scallops. This was my first time making scallops too.

Ingredients

Fresh sea scallops
5 tablespoons butter
4-5 sprigs italian herbs such as oregano, parsley, and thyme
Juice of 1/4 lemon
1 cup dried polenta (I used Bob's Red Mill brand; do NOT use instant polenta for this recipe)
5 cups water

Salt and pepper

Olive oil

Directions

To prepare polenta:

1. Combine dried polenta and water. Over high heat, bring mixture to a boil. Whisk frequently to avoid lumps. When mixture begins to spit, turn heat down to medium-low. Continue to cook, stirring often, until polenta is thickened and soft and pulls away slightly from the edge of the pot. You can add some butter to it

To prepare scallops and sauce:

1. Pat the scallops dry and season lightly with salt and pepper
2. Using a regular or cast-iron skillet, bring a few tablespoons of oil to high heat. When pan is very hot, add scallops and sear for about 3 minutes. Flip the scallops and sear on the opposite side for an additional 3 minutes, or until scallops are cooked to your liking. Remove scallops and set aside
3. Reduce the heat to medium-low. Add the  butter and herbs to the pan. Butter will bubble and brown while herbs fry rapidly. Cook for 1-2 minutes or until butter is lightly browned 4. Turn off the heat and finish sauce with lemon juice  
5. Serve the scallops over a bed of polenta, with a drizzle of the brown-butter sauce and fried herbs