Paleo with a side of YUM

Unstuffed Cabbage Rolls

Ingredients:

1 1/2 to 2 pounds lean ground beef
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt

Preparation:

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Skinny Crab Quiche

Skinny Crab Quiche Recip

Ingredients

• 1 can (6 ounces) crab
• 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
• 1/2 cup shredded zucchini
• 1/3 cup chopped green onions
• 1-1/2 cups egg substitute
• 1 can (12 ounces) fat-free evaporated milk
• 3/4 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/4 teaspoon salt-free lemon-pepper seasoning
• Dash paprika

Directions

• In a bowl, combine the crab, cheese, zucchini and onions. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. In another bowl, combine the egg substitute, milk, mustard, salt and lemon-pepper; mix well. Pour into crust. Sprinkle with paprika.
• Bake, uncovered, at 400° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.

Nutritional Analysis: One slice equals 223 calories, 9 g fat (5 g saturated fat), 50 mg cholesterol, 736 mg sodium, 10 g carbohydrate, 0.55 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat-free milk.

Super duper good recipe.  I used 7 whole eggs instead of egg substitute and baked for 40 minutes.

White Chicken Chili

Best EVER...no doubt

1 rotisserie chicken (chopped)
2 pkg McCormick's White Chicken Chili mix
2 cans cannellini beans- drained
1 can creamed corn
2 small cans of mild chilies -drained
4-6 cups of chicken broth
4 chicken bouillon cubes
salt and pepper

Put all ingredients in crock pot, cook on low 6-8 hours.
Serve with sour cream and cheese

Chicken Pad Thai- Paleo

Cannot wait to try this one!

Chicken Pad Thai paleo style

Cooking Time: 30-45 min

Serves: 4

Ingredients and Cooking Steps

• 1 medium spaghetti squash
• 1-1.5 lb chicken diced, 1 tbsp coconut oil
• 6 green onion, leave some for garnish
• 2 garlic cloves minced
• 1 cup bean sprouts
• 3/4 cup chopped carrots
• 4 eggs
• 5 tbsp coconut sugar
• 1-tbsp chili garlic sauce, 4-tbsp fish sauce, 2 tbsp coconut, white wine vinegar
• 1.5 tsp crushed red pepper, 1/8 tsp cayenne pepper, juice of half a lime, 4 tbsp crunchy organic almond butter

-Preheat oven to 375. Cut spaghetti squash in half and place face down in a pan. Cooks 45-hour based on the size of the squash, don’t over cook it.
-While squash is cooking place coconut oil in a wok, once heated brown your chicken, 4 green onion and garlic. Remove from pan when chicken is cooked through. Add a little more oil if needed and place carrots and bean sprouts in wok for about 3-5 minutes. Add eggs, they don’t have to be beaten. Once eggs are cooked through add chicken back in and next 8 ingredients.
-Once spaghetti squash is done add desired amount into wok and mix thoroughly.
-Garnish with crushed peanuts or almonds and rest of green onion.

More mexican goodness

ngredients:
• 6 Low-carb tortillas (La Tortilla Factory)
• 8 oz chicken breast, cooked and cubed
• 1 avocado, pitted and mashed
• 1/2 cup white onion, chopped and grilled
• 1/4 cup salsa
• 1/4 tsp garlic, minced
• 2 tsp hot sauce
• 1 tbsp ground cumin
• 1/4 cup nonfat Greek yogurt
• 1 cup enchilada sauce, mild
Directions:
1. Preheat the oven to 350 degrees.
2. Bake or boil plain chicken breast. Set aside.
3. Coat an 8"x8" or 9"x9" pan with cooking spray.
4. Pour a small amount of enchilada sauce on the bottom of the pan so the enchiladas don't stick. Set aside.
5. Core avocado and scoop out flesh. Mash with fork.
6. Heat a small frying pan over medium. Coat with cooking spray. Chop white onion and grill until transparent.
6. In a medium-sized bowl combine avocado, Greek yogurt, minced garlic, cumin, hot sauce, and salsa. Add pepper and sea salt if desired.
7. Layer each tortilla with a rationed portion of avocado mixture, cubed chicken, and grilled white onion. Roll up and place side by side in the baking dish.
7. Drizzle remaining enchilada sauce over top, and then bake for up to 20 minutes.
8. Remove from oven and serve!
Nutrition Facts (per serving): 338 calories, 16.1g total fat, 1.67g saturated fat, 35.27g carbs, 3.51g sugars, 31.42g protein

Yummy Chicken Bella

Very good and only 350 cals

4 boneless chicken breasts
salt and pepper to taste
garlic powder to taste
Olive oil
butter
Parmesan Cream Sauce (see below)

Parmesan Cream Sauce
2 tablespoons butter
2 teaspoons flour
3/4 cups whipping cream
1/2 cup Parmesan cheese
can of artichoke hearts

Oven - 350 degrees
Place Chicken in dish and drizzle with Olive Oil
Sprinkle with Salt/Pepper/Garlic Salt
Bake Chicken 45 minutes/ until done

For Sauce
Med High Heat, melt butter in sauce pan
Add flour, whisk 1  minute
Add cream, whisk 2 minutes
Reduce heat and stir in cheese
melt cheese
add artichokes

Spoon over chicken and enjoy

Paleo- Spaghetti Squash w/Chicken, Bacon & Pesto

Winter's coming and all I want to do is carbo load and nap, trying to stave off hibernation as much as I possibly can.
Time to hop back on the Paleo wagon before all hope is lost :)

Ingredients

• 1 large spaghetti squash
• 1 lb. of boneless, skinless chicken breast (cut into bite size hunks)
• 5 strips of bacon
• 2 Tbsp. butter or coconut oil
• 1 big handful of fresh basil leaves (or about 1 cup packed)
• 1/4 cup pine nuts
• 1/3 cup extra virgin olive oil
• 3 Tbsp. parmesan cheese (optional)
• 4 peeled garlic cloves
• salt and pepper to taste

Cooking Steps

1. Preheat oven to 375. Cut squash in half length wise, remove the seeds (I use an ice cream scoop for this), and place face down in a large baking dish. Fill the dish with water about halfway.
2. Bake for about 40 minutes. Squash should be slightly under cooked.
3. While the squash is cooking, you can make the pesto and set it aside. Throw the following into your food processor and process until smooth.
•1 big handful of fresh basil leaves
•1/4 cup pine nuts
•3 garlic cloves
•1/3 cup olive oil
•Salt and pepper to taste
•3 Tbsp. parmesan cheese (if dairy is not part of your life– sorry skip it)
4. Now cook your bacon. Melt butter or coconut oil over medium heat and cook bacon until it starts to crisp.
5. Add chicken, salt and pepper to taste, and cook all the way through. Turn heat to low.
6. When the squash is done (and cool enough to handle), use a fork to scrape out the “spaghetti” strands and add to chicken and bacon mixture.
Note: Unless you are trying to remove your finger prints, I recommend wearing an oven mitt to hold the squash while you scrape it out.
Stir in the pesto until well combined and heated all the way through. Adjust with salt and pepper as necessary.