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!!
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 squash. Show all posts
Showing posts with label squash. Show all posts
Thursday, February 3, 2011
Saturday, January 15, 2011
Butternut Squash Spinach Salad
I was looking for a way to add green into my Chicken dinner the other night and decided to combine my butternut squash and bag of spinach which was just waiting to expire in a tasty little salad.
Butternut Squash Spinach Salad
1 butternut squash, peeled and cubed
salt and pepper
2 bacon strips - cooked to crispy, patted dry, and crumbled
bunch of spinach
pine nuts
dried cherries
Boathouse Olive Oil Vinaigrette w/ blue cheese
Preheat oven to 400 and layout the squash on a sprayed sheet. Spray the top, salt and pepper, (or salt and cinnamon) and cook for 30 min. For salad, in large bowl mix spinach, 1 cup of the hot cubed cooked squash, cherries, pinenuts, bacon crumbles and dressing. * You can use any dressing of your choice, and if paleo keep it simple. I have been loving this boathouse variety lately, so I use it alot!
Butternut Squash Spinach Salad
1 butternut squash, peeled and cubed
salt and pepper
2 bacon strips - cooked to crispy, patted dry, and crumbled
bunch of spinach
pine nuts
dried cherries
Boathouse Olive Oil Vinaigrette w/ blue cheese
Preheat oven to 400 and layout the squash on a sprayed sheet. Spray the top, salt and pepper, (or salt and cinnamon) and cook for 30 min. For salad, in large bowl mix spinach, 1 cup of the hot cubed cooked squash, cherries, pinenuts, bacon crumbles and dressing. * You can use any dressing of your choice, and if paleo keep it simple. I have been loving this boathouse variety lately, so I use it alot!
Saturday, January 1, 2011
Scallops and Spaghetti Squash
First day of the new year and I am going to try and be diligent about blogging the paleo recipes I experiment with - the good, the bad, and the ugly. New Year's Day off to a good start with a yummy main dish and super easy.
Scallops and Spaghetti Squash
1 pound fresh scallops
1 tbspn olive oil
1/2 lemon
1 spaghetti squash
1 Tbspn Old Bay Seasoning
1/2 cup greek plain yogurt
3 tbspn toasted pine nuts
saute scallops in olive oil. Season with old bay and squeeze lemon over top. Cook spaghetti squash in the microwave (I pierce it and cook it whole for about 6 min. then I cut it in half, scrape out seeds, and place two halves down in shallow dish of water and microwave 6 more minutes.) Fork out in bowl. Add scallops, greek yogurt and pine nuts. Toss and enjoy.
** Technically, no dairy on Paleo diet. I am leaving greek yogurt in the diet since it is fat free and has an ungodly amount of protein. Can't figure out what could be wrong with it, so it stays!
Scallops and Spaghetti Squash
1 pound fresh scallops
1 tbspn olive oil
1/2 lemon
1 spaghetti squash
1 Tbspn Old Bay Seasoning
1/2 cup greek plain yogurt
3 tbspn toasted pine nuts
saute scallops in olive oil. Season with old bay and squeeze lemon over top. Cook spaghetti squash in the microwave (I pierce it and cook it whole for about 6 min. then I cut it in half, scrape out seeds, and place two halves down in shallow dish of water and microwave 6 more minutes.) Fork out in bowl. Add scallops, greek yogurt and pine nuts. Toss and enjoy.
** Technically, no dairy on Paleo diet. I am leaving greek yogurt in the diet since it is fat free and has an ungodly amount of protein. Can't figure out what could be wrong with it, so it stays!
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