Before I start today's dinner I wanted to report back that the Swordfish turned out great! The pistachio crust was very easy and tasty, and I think it would go well with chicken, pork, or steak. Ok, on to Chicken and Cherry Salad. Hallelujah, bing cherries are in season and happen to be one of my favorite fruits. Besides being tasty, they are super healthy with plenty of antioxidents and are supposed to help reduce inflammation - a common affliction with us active crossfitters.
If you follow this blog, you will quickly figure out that this is a variation of one of my favorite standbys - coleslaw salad. Never the less, here is a fresh twist that is super delicious. Hope you enjoy.
Chicken Cherry Salad
Ingredients:
1-2 cups shredded cabbage (bagged coleslaw in the bagged lettuce section)
chicken breast cooked and chopped (I use a breast from a rotisserie chicken)
10-15 bing cherries pits removed and chopped
1/4 cup chopped pecans
1/4 cup crumbled goat cheese (optional)
Boathouse Blue Cheese Vinagrette Dressing
Toss all ingredients together and devour.
If you have stumbled across this page, welcome to my Paleo Journey Blog . I am a health and fitness enthusiast who in NO way is an expert in nutrition or health science. I do, however, LOVE to eat and am happy to share the good, bad, and ugly of my expirimenting through the jungle of Paleo cooking. Please let me know what you think of the recipes posted by adding a rating in the comments section and feel free to send in new recipes through email.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Monday, June 13, 2011
Thursday, February 3, 2011
Curry Chicken with Butternut Squash and Portabella Mushrooms
It has been crazy around the Teague house the last couple of days with the "Historic" storm of 2011 - yeah, whatever! We ended up getting a couple of inches of ice pellets and maybe an inch of snow. What we also got was a houseful of teenagers for the last three days, with no end in sight. School is off again today and I have had a minimum of 5, max of 10 large smelly teenagers reeking havoc in my humble abode. Needless to say, my cooking has been limited to mac n cheese, ramen noodles, and eggs and bacon to feed the masses. We did have chicken n dumplings the other night and I managed to pull out a couple of chicken breasts to whip up my own creative curry dish with what I had left in the fridge. Here is my modge podge recipe, it actually turned out pretty tasty.
Curry Chicken with Butternut Squash and Portabella Mushrooms
3 chicken breasts boiled with onion
1 butternut squash, peeled and cubed
2 portabella mushroom caps, cubed
1 jar Trader Joes Yellow Curry Sauce
Cook the chicken breasts how ever you like. I happened to boil them along with some others I was using for another recipe. Preheat oven to 400. Spray pan with pam and lay out squash and mushroom cubes in single layer. Roast for 1/2 hour or until tender. Shred or chop chicken into bite size pieces. Mix chicken, curry sauce, and vegis and serve.
New cooking method for Chicken:
I met a very nice lady at Dierberg's the other day who got to talking with me about Paleo and other healthy topics and she sent me an email on her favorite way to cook chicken. Sounds great to me and I plan to try it next time I have a couple of chicken breasts.
Preheat oven to 275-300 degrees. Pound chicken breasts with a mallet until thin and rub with 2 Tbspn olive oil and cover with preferred herbs and spices. Bake in pyrex glass dish for about 30 minutes. **Place a pan of water on the bottom rack of the oven. Chicken comes out moist and delicious - can't wait to try!
Hope you are all fairing well in the ice and cold!!
Curry Chicken with Butternut Squash and Portabella Mushrooms
3 chicken breasts boiled with onion
1 butternut squash, peeled and cubed
2 portabella mushroom caps, cubed
1 jar Trader Joes Yellow Curry Sauce
Cook the chicken breasts how ever you like. I happened to boil them along with some others I was using for another recipe. Preheat oven to 400. Spray pan with pam and lay out squash and mushroom cubes in single layer. Roast for 1/2 hour or until tender. Shred or chop chicken into bite size pieces. Mix chicken, curry sauce, and vegis and serve.
New cooking method for Chicken:
I met a very nice lady at Dierberg's the other day who got to talking with me about Paleo and other healthy topics and she sent me an email on her favorite way to cook chicken. Sounds great to me and I plan to try it next time I have a couple of chicken breasts.
Preheat oven to 275-300 degrees. Pound chicken breasts with a mallet until thin and rub with 2 Tbspn olive oil and cover with preferred herbs and spices. Bake in pyrex glass dish for about 30 minutes. **Place a pan of water on the bottom rack of the oven. Chicken comes out moist and delicious - can't wait to try!
Hope you are all fairing well in the ice and cold!!
Saturday, January 15, 2011
Coconut Encrusted Chicken Fingers
Whew, been busy the last couple of days, but let me share a couple of recipes from Thursday's dinner. For whatever reason, if I add the word "Fingers" to any Chicken recipe I make I get a much more positive response from my girls. So Thursday night was Coconut Chicken Fingers and they were tasty. Jeff and I used Trader Joe's Satay Sauce as a dipping sauce which was a perfect complement. The girls tend to gravitate to ranch dressing or bbq sauce, go figure.
Coconut Encrusted Chicken Fingers
1/2 can coconut milk
1/2 cup Almond flour
1/2 cup coconut
1 - 1/2 lbs of chicken breasts cut in strips
olive oil or pam
salt and pepper
dip the chicken strips in coconut milk and then roll in almond flour and coconut mixture (mix together in separate bowl). Heat olive oil in large sauce pan and brown fingers on all sides. I then put the fingers in the oven for 15 minutes to finish the cooking process, but I think you can fully cook in the pan. Respray pam before turning over to keep crust from sticking and falling off the chicken. Serve with favorite dipping sauce (we used trader joes satay sauce - warning: this is a peanut based sauce for strict paleo eaters).
Coconut Encrusted Chicken Fingers
1/2 can coconut milk
1/2 cup Almond flour
1/2 cup coconut
1 - 1/2 lbs of chicken breasts cut in strips
olive oil or pam
salt and pepper
dip the chicken strips in coconut milk and then roll in almond flour and coconut mixture (mix together in separate bowl). Heat olive oil in large sauce pan and brown fingers on all sides. I then put the fingers in the oven for 15 minutes to finish the cooking process, but I think you can fully cook in the pan. Respray pam before turning over to keep crust from sticking and falling off the chicken. Serve with favorite dipping sauce (we used trader joes satay sauce - warning: this is a peanut based sauce for strict paleo eaters).
Tuesday, January 11, 2011
Chicken Sausage "Pasta" with Asparagus, Red Pepper & Mushrooms
I get a daily email from AllRecipes.com everyday, and this one caught my eye the other day. I decided to make it in two batches, half with bowtie noodles for the paleo holdouts and 1/2 with spaghetti squash for me. Mine looked just as good and everyone seemed to like it, even though my kids have a tendency to pick out anything red or green.
Chicken Sausage Pasta with Asparagus, Red Pepper and Mushrooms
Ingredients:
1 pkg of 5 Trader Joe Chicken Sausages
1/2 box of bow tie pasta for the family and 1/2 a spaghetti squash leftover from the other day
1 clove garlic minced
1 tbspn olive oil
1 bunch asparagus bottoms cut off and cut in 1 inch segments
1 red pepper diced
1 carton sliced mushrooms
1 cup chicken broth
1 tbspn basil
salt and pepper
olive oil
1 cup parmesan cheese
Boil the noodles and drain, prep the spaghetti squash and fork shred. In saucepan saute garlic in oil and then add vegis and chicken cut up in 1/2 inch rounds. Continue to saute for 5-7 minutes (I stirred the meat first to brown a little and then removed into a separate bowl while I sauteed and boiled the vegis). Then add broth and bring to a boil.Add back noodles, meat and stir all together. Remove from heat and fold in cheese and another tbspn of olive oil. (I split the meat/vegi mixture between the noodles and the spaghetti squash and added 1/2 cup cheese to each). No cheese if you are doing strict paleo, but sorry, not as much flavor either.
Chicken Sausage Pasta with Asparagus, Red Pepper and Mushrooms
Ingredients:
1 pkg of 5 Trader Joe Chicken Sausages
1/2 box of bow tie pasta for the family and 1/2 a spaghetti squash leftover from the other day
1 clove garlic minced
1 tbspn olive oil
1 bunch asparagus bottoms cut off and cut in 1 inch segments
1 red pepper diced
1 carton sliced mushrooms
1 cup chicken broth
1 tbspn basil
salt and pepper
olive oil
1 cup parmesan cheese
Boil the noodles and drain, prep the spaghetti squash and fork shred. In saucepan saute garlic in oil and then add vegis and chicken cut up in 1/2 inch rounds. Continue to saute for 5-7 minutes (I stirred the meat first to brown a little and then removed into a separate bowl while I sauteed and boiled the vegis). Then add broth and bring to a boil.Add back noodles, meat and stir all together. Remove from heat and fold in cheese and another tbspn of olive oil. (I split the meat/vegi mixture between the noodles and the spaghetti squash and added 1/2 cup cheese to each). No cheese if you are doing strict paleo, but sorry, not as much flavor either.
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