This recipe is a great spin on classic tacos! Serve with refried beans and a side dish of your choosing. *For me, I omit the canned corn and use flour tortillas.*
Makes 4 to 6 servings
1 pound chicken tenders
1 celery stalk, halved
1 carrot, halved
A couple of sprigs of Parsley
1/2 onion, diced
3 to 4 cloves of garlic, minced
2 chipotles in adobo, chopped
2/3 cup canned corn, rinsed and drained
1 avocado, chopped
1 cup canned black beans, rinsed and rained
1 (14.5 ounce) can diced roasted tomatoes
6 to 8 tortillas (corn or flour)
3 to 4 tablespoons goat cheese, crumbled
2 to 3 lime wedges
1. Poach chicken tenders: Put chicken, celery, parsley and peppercorns in a saucepan. Cover with water, put on stove over medium-high heat and cover. When it boils, reduce heat to simmer and set timer to 10 minutes. Let chicken cool in pot if you have time; if you don’t, shred chicken and proceed to next step.
2. Drizzle a little olive oil in a large skillet, add onion and garlic and turn heat to medium-low. Cook just until onion is translucent, about 5 to 10 minutes.
3. Add chipotles, corn and black beans and stir. Add shredded chicken and let mixture cook 10 to 15 minutes. Add tomatoes, and let simmer for 5 minutes more Tast and add seasonings if necessary.
4. Serve on warmed tortillas with avocado, cilantro, goat cheese and limes.
Serve this dish with Thyme and Pepper Rice and Grilled Squash!
1 cup alder or hickory wood chips
6 4 – 5 ounces salmon fillets, 1-inch thick
2 tablespoons butter
1 tablespoon finely snipped fresh thyme
1 tablespoon packed brown sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Thyme and Pepper Rice (optional)
Grilled Squash (optional)
1. At least 1 hour before grilling; soak wood chips in enough water to cover. Drain before using. Thaw fish, if frozen. Rinse fish and pat dry with paper towels.
2. Place butter in a small microwave-safe bowl. Microwave on 100 percent power (high) for 30 seconds or until melted. Remove from microwave. Stir in thyme, brown sugar, lemon juice, salt, and pepper. Microwave 30 seconds more to meld flavors. Stir to dissolve sugar. Brush generously over fish.
3. For a charcoal grill, sprinkle wood chips directly over medium coals. Grill fish, meaty side down, directly over coals for 3 minutes. Turn skin side down. Grill for 5 to 7 minutes more or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips according to manufacturer’s directions. Place fish on greased grill rack over heat. Cover; grill as above.)
4. Serve fish with Thyme and Pepper Rice and Grilled Squash, if desired. Makes 6 servings.
This recipe is a healthy, yet delicious take on Orange Chicken that you can order from your local food joint. You can make the dish Paleo-friendly too! Did I also mention it’s gluten free?
4 skinless, boneless chicken breasts, cut into bite-sized pieces
1 tablespoon coconut oil
¼ cup chicken stock
3 tablespoons honey or maple syrup
2 cloves garlic, minced
1 tablespoon orange zest
¼ cup fresh orange juice
3 tablespoons coconut aminos
1½ teaspoons Sriracha sauce
¼ teaspoon ground ginger
1 pinch red pepper flakes
1 teaspoon sesame seeds for garnish, optional
1. Melt coconut oil in medium skillet over medium heat. Add in chicken pieces and cook until cooked through and browned, about 8-10 minutes. Remove from skillet and set aside.
2. While chicken is cooking, stir together chicken stock, honey or maple syrup, garlic, orange zest, orange juice, coconut aminos, Sriracha sauce, ginger and red pepper flakes. Pour into heated skillet once chicken has been removed and reduce to low heat. Cook, stirring often, until sauce has been reduced and coats the back of a wooden spoon. Remove from heat and pour over chicken.
3. To serve, spoon chicken over a bed of broccoli and then spoon on additional sauce. Top with sesame seeds, if desired.
Thanks to Add A Pinch for the recipe! Check out her website if you are interested in Paleo alternatives for this recipe.
Serve this chilled soup with crusty bread!
3 1/2 cups chicken broth
8 cups peeled sliced zucchini
1 onion, chopped
1 clove garlic, crushed
1 teaspoon crushed dried basil
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1/2 cup milk
1/2 cup cottage cheese
1. Combine chicken broth, zucchini, onion, garlic, basil, salt and hot pepper sauce in a large stockpot and simmer for 15 minutes or until vegetables are tender. Remove from heat and let cool.
2. Pour soup into a blender or food processor with milk and cottage cheese; process until smooth. Refrigerate until ready to serve.
This salad is great for the summer and you can eat any time! Feel free to substitute any of the fruit with what’s in season or with your favorites!
1 cantaloupe (I replace with 1 quart blueberries)
1 quart strawberries
2 bananas (I replace with 1 quart raspberries or blackberries)
1 – 2 cups fresh pineapple
2 tablespoons lemon juice
3 tablespoons honey
1/2 teaspoon fresh grated nutmeg
1. Cut the cantaloupe in half and scoop out the seeds and pulp. Cut into eighths and cut the rind off with a small paring knife, then chop the fruit into chunks. Hull the strawberries and chop them in half. Peel the bananas and chop as well. Put all the fruit in a large bowl
2. Put the lemon juice and honey in a small bowl and microwave for about 30 seconds. Whisk until the honey is completely dissolved, then whisk in the nutmeg and pour over the fruit. Toss and serve immediately.
2 sweet peppers, quartered
2 summer squash or zucchini, halved
olive or cooking oil
3 cups hot cooked rice
2 teaspoons snipped fresh thyme
1. Brush sweet peppers and summer squash or zucchini with olive or cooking oil and sprinkle lightly with salt and pepper. Add to grill rack with salmon, turning when you turn salmon. Remove from grill and chop peppers; toss with rice and snipped fresh thyme. Slice squash crosswise and serve with salmon and rice mixture.