Paleo Breaded Chicken with Honey Mustard Sauce

Are you a Chick-fil-a fan?  Who isn't?  Pre-gallbladder attacks I used to eat there every 2 weeks.  Only fast food restaurant you will ever see me in!  Sadly, that doesn't happen anymore.  My 3 year old often asks to go to Chick-fil-a for lunch and I always tell him we can't because it hurts Momma's tummy.  Boo.  I do send him there with his dad occasionally though!  I searched around and tried out a few Paleo recipes for chicken nuggets and this is the one I liked the most!  You can use chicken tenderloins or chicken thighs.  As always, I am a fan of dark meat and always choose thighs.  I dropped the pan some how when I was pulling it out of the oven and half of the chicken ended up on the ground...it happens!  So, the pictures are not great since I was rushed and mad at myself for dropping dinner!  This honey mustard sauce is quick and easy!  Super delicious on chicken, a salad, or on roasted veggies. 

Paleo Breaded Chicken with Honey Mustard sauce

2 Pounds boneless, skinless chicken thighs or tenderloins
1 cup almond flour
1 TBS Flax meal
1 tsp. paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp dried parsley
1/8 tsp black pepper
2 eggs
coconut or olive oil in a sprayer

Preheat oven to 425 degrees.  Line a large baking sheet with parchment paper.

In a bowl mix together the almond flour, flax, and seasonings.

In another small bowls beat the eggs with a fork.

Using a paper towel blot the chicken to remove any moisture from them.  Then dip the chicken piece by piece into the eggs first then press into the breading mixture.  Make sure the chicken is completely coated.  Place onto baking sheet and spray all the breaded chicken with the coconut or olive oil sprayer.  Bake for 8-9 minutes.  Then flip the chicken over and spray again.  Bake another 8-9 minutes until internal temperature is 180 degrees.

Serve with honey mustard sauce.

Honey Mustard Sauce

1/4 cup dijon mustard
1/4 cup mayo
1/4 cup honey
1 TBSP white vinegar

Mix all ingredients together until smooth.  Refrigerate until ready to use.

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Instant Pot Asian Chicken (Paleo or not)

Everyday I have a list of things to accomplish that day.  Most things carry over to the next day...and the next...and the next...but dinner is something that cannot be avoided.  I mean. we have to eat!  This recipe is easy to throw together and delicious!  I like to make a big batch and eat leftovers for lunches during the week served over greens.  I also like to serve it over rice or quinoa, roasted or steamed veggies, or in a wrap.  Super versatile and tasty!

Thankfully my instant pot makes dinner a lot quicker and more approachable.  Over the summer months I really like using it since it doesn't heat up my kitchen like my oven does.  Now that soup season is upon us I use it even more!  Soup everyday!!!

Instant Pot Asian Chicken (Paleo or not)

2# boneless, skinless chicken thighs
1/2 cup coconut aminos (or soy sauce)
3 TBS honey
4 cloves garlic, minced and peeled fresh
1 1/2 tsp minced ginger
1/2 tsp salt (do not add if using soy sauce)
1 onion, sliced

Place all ingredients except for chicken and onion into instant pot and whisk to combine.  Add in chicken and onions and toss to coat.  Lock on lid.  Set to Manual setting, 15 minutes.  Release pressure, remove chicken and onions from pot.  Put pot on saute mode and boil sauce until thickened (about 5-10 minutes)  This last step is what makes the sauce thick and syrup like without adding in refined sugars.  You can also shred the chicken if you like...usually I am too lazy and don't.

You can also make it in a slow cooker.  Follow the same prep steps and cook 6-7 hours on low.

Paleo Chicken Burgers

You guys all know that one friend who always has drama in their life? Yeah, that one friend is me.  Haha.  If it isn't one thing its another thing...they just keep coming at me like snowballs and all I can do is stand there and take it.

"Dear Lord, make me a bird so I can fly far far away."

So much drama.  Health issues.  Family issues.  Bring it. 

I just completed a 21 day yeast detox.  It was hell.  I was hangry all the time.  My poor husband.  He said it almost felt like I was pregnant again I was so crabby!  Anyway, the hard part of the diet is done and now I have 2 weeks of only excluding my food sensitivities - which is a lot, but still not as bad as the yeast detox which allowed no grains, fruit, sweeteners, vinegar's, gluten, corn, sweet potatoes, peanuts, soy, and basically everything!  Oh how I missed my smoothies and my paleo pancakes!

These burgers are really delicious and pretty simple to throw together.  Also great for meal prep if you want to make a bunch ahead of time and eat them throughout the week.  My husband and toddler both like them.  I usually make them every other week in our meal rotation.  Taste great with ketchup or mayo.  We eat them without buns because that is how we roll.  I'm sure they would be great on a tasty hamburger bun though!

Chicken Burgers
Adapted from MarthaStewart.com
makes 4 burgers

2 TBS olive oil
1 small onion chopped
1/2 yellow or orange bell pepper chopped
1 stalk celery chopped fine
1 pound ground chicken, dark meat is best *
1/2 tsp salt
1/4 tsp black pepper

In large frying pan heat oil over medium high heat.  Add chopped onion, peppers and celery.  Saute for 8-10 minutes.  Remove from heat and allow to cool for a few minutes.  Then mix the veggies together with the meat and the salt and pepper.  I use my hands to mix it together thoroughly. 

Wipe down original pan and then re oil with some more olive oil (enough to coat bottom of pan).  Heat over medium high heat.  Form 4 patties and place in oiled pan.  Cook 6-8 minutes per side.

*It is hard to find dark meat ground chicken at most of our grocery stores.  The only place I have found it is at Sprouts.  You can also use white meat, which is also good, but not as tasty. : )

Lebanese Lentils and Rice

Such a weird day today.  My toddler was adamant that he was a crab and crawled all over the house.  If I called him by his name he got mad and said he was a crab.  My 8 month old is rolling all over the place and today discovered that he in fact likes to lick tile...it is the funniest thing to watch...in horror as I realize how dirty my floors actually are!  More dirty now that they have bits of lentils and rice on them now.

Haha I need to take a food photography class big time.  These caramelized onions look like a slimy ball of earthworms.  Trust me, they taste amazing though!

I have many fond memories of eating out with my grandfather.  He was a lover of good food, and had excellent taste.  Meeting up with him for a visit always included a good meal out.  Pretty sure he spent a large part of his fortune on treating people out to meals.  One place we frequented was a Lebanese restaurant.  As a kid I wasn't particularly fond of Lebanese cuisine in general, so I always ordered the most basic thing on their menu.  Lentils and rice.  It was simple but delicious, no weird over the top Mediterranean flavors I was not partial to yet.  

Fast forward to today.  I'm a huge fan of all Mediterranean food!  My grandfather would be shocked that I actually have good taste now : )  I wanted to try and cook these Lentils and Rice I remember eating so much, and was lucky that I had great success with the first recipe I tried out!  I have made this dish many times since I found it!  I usually serve it alongside some roasted veggies, hummus and pita, and sometimes some lamb as well.  It is a filling and cheap dish full of flavor.  Everyone who has eaten it has been a fan, even my toddler!  This is going to be a weekly meal during Lent this year.

Lebanese Lentils and Rice (Mujadara)
adapted from Food Network

1 cup brown or green lentils, rinsed
1/2 cup extra-virgin Olive Oil
1/2 tsp cumin
1/4 tsp black pepper
2 large red onions, thinly sliced
salt
3/4 cup Basmati Rice
1/2 tsp. cumin
Cayenne Pepper ( 1/2 tsp for Spicy, 1/4 tsp for medium, or 1/8 tsp for mild)
1 cinnamon stick

Place the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.

While the lentils cook, heat a large skillet over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the 1/2 tsp cumin and pepper and stir about a minute.  Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15-20 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.

Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the other 1/2 tsp ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.

Add the rice and cook, stirring often until some rice grains start to brown. Add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of table salt*; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)

Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.

*This seems like a lot of salt, but really it isn't for how much rice and lentils it seasons.

Instant Pot Shredded Chicken Tacos

Summer.  Hot.

Summer in Texas.  Brutal.

We are getting a little bit restless here this summer.  We are really missing our daily walks outside and park adventures.  Is it Fall yet?  Our adventures now consist of going to the grocery store or Mall and aimlessly walking around.  True story, today we bought one thing - Bananas-and it took us 1.5 hours.  Charlie likes to walk down every aisle and touch EVERYTHING and ask what it is.  Hey, free air conditioning-I'll take it.

I really like using my Instant Pot during the summer because it keeps me from turning my oven or stove top on and keeps my kitchen a lot cooler.

This is my favorite meal to make in my instant pot!  I make it all the time!  My poor husband is probably so sick of it : )  I was looking for a taco recipe that didn't call for any tomatoes, and this one found me!  I like to make a double batch and freeze half for another dinner.  I usually serve it with black beans, rice, and avocado either in a tortilla or on a salad.

I've been asked if you can make this in a slow cooker, and honestly I don't know.  I haven't done much slow cooker cooking, so I'm not sure if it would work or not!

Instant Pot Shredded Chicken Tacos
Adapted from Life made simple blog

1 TBSP olive or coconut oil
2 lbs. boneless, skinless chicken thighs lightly seasoned*
1 Large onion, sliced
1 jalapeno, minced
4 cloves garlic, minced
1 tsp. chili powder
1 tsp. cumin
1/2 tsp coriander
1/2 tsp paprika
1/2 tsp kosher salt
1/4 tsp oregano
Juice of 2 large oranges
Juice of 2 limes

*I use a cajun seasoning or just salt and pepper.  I use thighs, but you can use white meat too.

Turn Instant Pot on to "Saute" Mode.  Coat bottom of pan with oil.  Place half of seasoned chicken into pot and cook until slightly browned - about 2-3 minutes each side.  Remove from pan and repeat with remaining chicken.  Remove chicken from pot.  Add onions and jalapeno to pot and saute for 4-5 minutes.  Add garlic and cook about one minute.  Add chicken back into pot along with all of the spices and juices.  Stir to combine.  Put lid on pot and seal.  Set to "poultry" setting and set time to 15 minutes.  After it finishes cooking let it sit for 5 minutes before releasing the pressure.  If there is a large amount of liquid left set pot to "Saute" mode again and cook down until liquid reduces.  Be sure to stir so it doesn't burn on the bottom.  Using 2 forks break the chicken apart into shredded chunks.

Maple Mustard Chicken Thighs

We are trying to teach our son to be able to identify if someone is a man or a woman.  He says people's names that he knows and says for example "Gammy woman" or "Nick man".  Some days he gets them all right.  Some days he is just silly.  Today he saw a woman driving in the car next to us and said "woman driving car" .  I said "that's right! What is Momma?"  He said "Moo-cow".  Haha.  Then I asked him what Papa was and he said "Woman".  Haha so not quite there on this skill :)

So that story has nothing to do with this chicken.

This chicken is great.  You can eat it with rice, quinoa, pasta, potatoes, sweet potatoes - you name it!  Would also be great over a huge bowl of roasted veggies.  It is pretty easy and super delicious!  Also, yes...I do take pictures of my food outside on the cement.  My neighbors probably think I am so weird. :)  I didn't have a big enough pan for all the chicken so I used 2 pans.  Look at all that delicious chicken fat...yummy.

Maple Mustard Chicken Thighs
adapted from The Jessica Gavin Blog

8 chicken thighs, bone and skin on
Salt, Black Pepper, Paprika and garlic powder for seasoning
Olive Oil
1.5 TBS minced garlic
1/3 cup maple syrup
7 TBS coarse ground mustard (or a combo of dijon and coarse ground)
3 TBS water

Preheat oven to 400 degrees.

Generously season both sides of chicken with salt, pepper, paprika and garlic powder.  Don't be shy.

Heat a large oven proof pan (or 2 if you don't have a big enough one like me) over medium-high heat.  Add olive oil to coat pan.  When oil is hot add seasoned chicken skin side down into the pan.  Sear for 5-7 minutes until skin is crispy and browned.  Flip chicken over and turn off heat.  Carefully drain off with a spoon about half of the chicken grease.  Return heat to medium.  Add garlic and saute 1 minute.

In small bowl combine the garlic, maple syrup, mustard and water until smooth.  Pour over chicken and simmer 2 minutes.  Transfer pan to preheated oven and bake for 25-30 minutes or until chicken reaches internal temperature of 155-165 degrees.

One pot chicken Paprika Stew

Today my 2 year old got his leg cast off. He cried and shook the entire time they were cutting it off. He clung to me. He didn't try to run away, he just held tight. I never thought I would learn so much from a kid. Isn't this what we are supposed to do when life gets scary? Cling to the cross, hold on, have faith, draw strength from Christ, trust, bear the suffering and pain?

"Have I not commanded you? Be strong and courageous. Do not be afraid; do not be discouraged, for the LORD your God will be with you wherever you go.” Joshua 1:9

"Even though I walk through the darkest valley,I will fear no evil, for you are with me; your rod and your staff, they comfort me." Psalm 23:4

"Be strong and courageous. Do not be afraid or terrified because of them, for the LORD your God goes with you; he will never leave you nor forsake you.” - Deuteronomy 31:6

The list goes on and on!  So many verses encouraging one to have faith, stay strong and trust!  I need to read these more often!  Scratch that - I need to write them on cards and leave them around my house!  

Back to my 2 year old, because who am I kidding...I am totally "That mom" who talks about her kids all the time...sorry, not sorry :)  Cute story alert!

Whenever I make a smoothie my toddler gets scared of the loud blender, so he insists on sitting on the sofa in another room.  I was about to make my smoothie so I put him on the sofa and my baby on the ground to wiggle around.  As soon as I started the blender my baby started crying - which he usually doesn't do!  I turned the blender off and look into the other room - my toddler had gotten down from the sofa and was right next to the baby.  I heard him say "Wrong Henry? Okay, okay.  Scared blender.  Hold hand." Then he leaned over him and kissed his little nose.  Melted my Momma heart : )  I'll have to remember these moments later in life when they are wrestling and punching each other : )

This stew comes together pretty quickly and is delicious!  I rarely have leftovers!  I made it for a Sunday family dinner recently and it was devoured!  Always a good sign!

One Pot Chicken Paprika Stew

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• 3 lb skinless, boneless chicken thighs
• 1 tsp. Kosher salt 
• 1 tsp black pepper
• 2 Tbsp Paprika
• 2 Tbs. olive oil
• 2 cloves garlic minced
• 1 medium onion, chopped
• 1 lb potatoes cut into dice sized pieces, I peeled mine, but that is optional
• 2 cups chopped carrots
• 2 Tbs. flour
• 1 1/3 cups chicken broth
• 3/4 cup white wine

1. In a Ziploc bag, combine paprika, salt and pepper. Mix together and add chicken lightly shaking until pieces are evenly coated.  I did this a few hours ahead of time and let it sit in my fridge, but you can just move on to the next step if you don't want to let the chicken marinate a bit.
2. In a large stock pot, heat the oil over medium-high heat. Add the chicken a few pieces at a time and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been browned.
3. Add the garlic and onion to the frying pan, stirring for about 2 minutes.  Add the potatoes and carrots. Sprinkle with more salt and pepper and sauté for about 5 minutes.
4. Gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.
5. Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes. Right before serving, stir the chicken and vegetables; taste and adjust the seasoning with more salt and pepper if needed. Serve over rice, quinoa or fresh greens.
   
   
   
   
   
   
   
   
   
   

Chicken Meatloaf

I am happy to say I think we are finally finding our groove with 2 kids now instead of 1!  It helps that as of now our sweet baby is a pretty good sleeper!  Praise the Lord!  I need to add this meatloaf back into our meal rotation soon!

Our toddler is an exceptional eater, there are very few things that he refuses to eat...basically anything spicy he rejects.  He gives two cute and grimy thumbs up for this meatloaf : )

I have always liked meatloaf, but really can't tolerate beef anymore.  I've made this meatloaf a few times now, and I think it is pretty good.  I have tried it with bread crumbs, 1/2 bread crumbs and 1/2 almond flour, and ground oats.  I have decided I like the 1/2 bread crumbs and 1/2 almond flour best.  Honestly though - if you are looking for a gluten free option I'm pretty confident all almond flour would work fine too.

Chicken Meatloaf

1 pound ground chicken
1 small onion, diced
1 carrot, diced small or grated
1/2 red bell pepper, diced small
2 garlic cloves, minced
1/2 cup bread crumbs (or 1/4 cup bread crumbs + 1/4 cup almond flour, or 1/2 cup ground oats)
1 egg
2 TBSP tomato paste

Glaze:
1/4 cup ketchup
1 tsp honey
1 tsp Worcestershire sauce

In saute pan, heat some olive oil and cook the onions and carrot over medium heat until softened.  Add the garlic and cook 2 more minutes.  Set aside.

In bowl mix together rest of ingredients plus salt and pepper (except the glaze ingredients)  Mix well and transfer to a parchment lined square cake pan (8x8 0r 9x9)  Bake at 375 degrees for 25 -30 minutes or until internal temperature is at least 165 degrees.  Meanwhile mix together the ketchup, honey and Worcestershire.  Spread over the cooked meatloaf and return to oven for 5 minutes. 

Lamb Burgers

I thought being a mom to one kid would be the most exhausting thing I would ever do.  Boy was I wrong.  Being the mom to 2 kids under 2...oh boy-this is some other level of exhaustion I didn't even know existed.  In college I pulled lots of all nighters - I thought that was rough...again, I was so wrong! 




We welcomed our second son into this world at the beginning of December.  He is a chunky little fellow who smiles all of the time.  He is already an easier baby then our first, but that combined with our toddler is a lot of work.  Don't get me wrong, I'm not complaining!  I love our kiddos, and I love our life - we are just really tired and can't wait to get to the part where the baby sleeps through the night. 

These days dinner prep looks like this.

Wearing my crying baby in my ergo.

Toddler crying "Up me"...meaning he wants me to hold him too
Toddler asking for every snack food he can think of or demanding I play duplos with him.

Momma trying to stir and cut, clean up, set the table...and not fall over from sleep deprivation.

Papa returns home from work...let there be much rejoicing in the land!!!  : )\

That being said this is an easy dinner to throw together!

My Mom came up with this lamb burger recipe and we love it.  We don't really eat red meat, but we do make these burgers at least once a month.  They are really easy to make and super delicious!  They also make a great appetizer if you form them into little meatballs instead and serve with pita bread and tzatziki sauce,



Lamb Burgers
makes 4 burgers

1 Pound ground lamb
1 egg
1 TBSP Dijon mustard
1/2 tsp salt
1/2 tsp thyme
1/4 tsp black pepper

Mix all ingredients together with hands until well combined.  Form into 4 patties.  Heat grill or skillet pan.  Lightly oil.  Cook burgers until browned on both sides and no longer bright pink - same way you cook a beef burger....if you like those more rare then do that with these too. 

I usually serve these bunless since we don't do a lot of bread.  We eat them with potatoes or sweet potatoes and a veggie.  Also good with some ketchup or mayo on them.

White Bean Carrot and Kale Soup

I was gifted an Instant Pot last Christmas by my in-laws.  I had high hopes of using it right away, but getting pregnant took away my desire to cook for a while.  For the last 2 months I have been using it constantly!  I actually have a freezer with tons of soups and stews in it now for when baby arrives soon and I won't want to cook again.  I made this in the instant pot, but I'm including a stove top version as well.

Tomatoes unfortunately give me heartburn, so it is hard to find soup recipes that don't call for tomatoes.  If anyone has a soup or stew recipe without tomatoes let me know!

White Bean Carrot and Kale Soup

1.5 pounds fresh navy beans or 1 pound dried white beans (rinsed and soaked according to bag instructions)*
1 TBS olive oil
2 slices of bacon chopped (or some ham or sausage chopped up) *
1 large onion chopped
2 ribs celery chopped
4-6 large carrots chopped
1 tsp minced garlic
6 cups chicken broth for fresh beans or 8 cups for dried beans*
1 tsp thyme
1 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
As much cleaned and chopped Kale as you want!  I used about one bunch (Can also use fresh or frozen spinach here)

Instant Pot instructions:

Set pot to "Saute" function.  Add oil to pan and saute bacon or other meat until browned and cooked.  Add onions, celery and carrots and saute for 5 minutes stirring every once in a while.  Add beans, broth and spices to pot and stir to combine.  Seal lid and set to high pressure and cook for 20 minutes for fresh beans and 25 minutes for dried beans.  Force release after 5 minutes.  Set to "saute" setting again and add Kale, cook until Kale is tender.  Add more salt to taste depending upon your taste.

Stove Top Instructions:

Add oil to large stockpot and saute bacon or other meat over medium/high heat until browned and cooked.  Add onions, celery and carrot and saute for 5 minutes stirring every once in a while.  Add beans, broth and spices to pot and stir to combine.  Cook over medium/high heat for 30 minutes for fresh beans and 40-50 minutes for dried beans.  Add more liquid if getting too thick and beans aren't cooked yet. 
Cook until beans are tender.  Add Kale to pot and cook until Kale is tender - about 5-10 minutes.  Add more salt to taste depending upon your taste.

*Our local grocery store sells frozen fresh beans - I prefer these to dried beans - taste better to me :)

*  Depending upon the temperature you cook this soup at you may need to add more broth or water if soup is too thick for your liking.

*  You can also make this vegetarian by omitting the bacon and using vegetable broth instead of chicken broth.

Paleo Chicken and Broccoli Casserole

My husband is reading a book about different personalities and he asked me to take a quiz to see what type I was.  I love these kinds of questionnaires and usually answer very quickly.  This time it was different.  For every question he asked me I had to stop and say, "I used to be like that, but post baby I am now like this."  I was shocked to see how that answer applied to most of the questions.  For example, one question was: "Are you more submissive, self-sacrificing, sociable or strong-willed?"  Pre-baby I would say strong-willed, post-baby I would say self-sacrificing.

I had to stop and laugh as I realized how much I have changed since becoming a mom.  I don't feel like I have lost myself or who I am, I really think that I am just too exhausted and tired to be that person I used to be.  Most days I'm too exhausted to make basic decisions...paper?  plastic?  Who cares!  Just get the groceries into the bag so I can bring my cranky baby home!  Haha the mom life!

Our little guy decided around 6 months that sleep was for the weak.  He wakes up every 45 minutes to an hour most nights - it is ridiculous!  I am not quite sure how I make it through the nights or days...oh well, one day he will sleep!

As you can see from my recipe posts I flip flop between healthy and not healthy recipes...I like to maintain a balance : )  This recipe was super easy and a keeper!  My husband really liked it too!

Paleo Chicken and Broccoli Casserole
adapted from Grassfedgirl blog

2 TBSP coconut oil, divided (or any oil you like to cook with)
4 cups fresh broccoli, chopped
1 onion, diced
salt and pepper
1 cup sliced mushrooms
3 cups cooked chicken, or 4 chicken thighs cooked and chopped
1 cup chicken broth
1 cup full fat coconut milk
2 eggs
1/2 tsp nutmeg

Preheat oven to 350 degrees.  Grease a 9x13 pan or casserole dish with 1 TBSP of the coconut oil.

Steam the broccoli until just barely cooked and set aside.  (I did this by placing it in boiling water for 3-4 minutes and then draining it)

Cook the chicken thighs.  I heated a little bit of oil in a frying pan and added the chopped chicken thighs into the pan.  I seasoned with salt, pepper, paprika, and cayenne - or a cajun spice blend.  Cook until cooked : )  Remove from pan. Or if you have leftover chicken from something shred it up!

Cook the veggies.  In same frying pan melt the remaining 1 TBS coconut oil and brown the onions.  Season with salt and pepper.  Add the mushrooms and saute until cooked.  Transfer the onions, mushrooms and chicken into the baking dish and distribute evenly.

In a bowl whisk together the chicken broth, coconut milk, eggs, nutmeg, and more salt and pepper.  Pour over the chicken/vegetables in the baking dish, spread evenly.  Place in preheated oven and bake 35-40 minutes until done in the middle.  Remove from oven and cool 5-10 minutes before serving.

We found this dish to be filling, but if you need it to be a little more carby feeling you can serve it over some quinoa or rice.

Spaghetti Squash Pizza Pie

Are you ready for summer?  I'm not.  It is looking like it is going to be a wicked hot summer here in Texas...and I have never been a fan of the extreme heat. : )  Summer looses its allure when you are no longer a student and you don't get the long break filled with summer camps, swimming all day, sleepovers, and adventures.  Sooner then later we will be having adventurous summers with our Charlie boo. : )

Now that I am a stay at home Mommy I find myself wanting to try new recipes for dinner all the time.  This one was a winner!  I have long loved spaghetti squash and was happy to find a new way to cook with it.  I plan on adding this one to our regular rotation of dinner options.

Spaghetti Squash Pizza Pie
Adapted from the Paleo OMG blog

1 large spaghetti squash
1 pound ground Italian sausage
1 yellow onion, diced
3 large handfuls of fresh spinach
1 cup red spaghetti sauce of choice (I like Newman's sauce)
1 teaspoon dried basil
salt and pepper, to taste
3 eggs, whisked
(optional: add anything you like with pizza: pepperoni, veggies, basil, even cheese if you want)

Preheat oven to 400 degrees.

Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.

Once squash is done cooking, remove threads and place in an 9x13 greased baking dish.

Place a large pan over medium heat. Add Italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.

Add red sauce, spinach, dried basil and salt and pepper to the pan and mix well.

Add sausage mixture to the dish and mix well with spaghetti squash threads.

Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.

Place in oven and bake for 50 minutes or until the top of the mixture forms a slight crust that doesn't give when you press on it in the middle of the dish. Top with pepperoni and bake another 10 minutes.

Let rest for 5 minutes before serving.  Makes great leftovers!

Teriyaki Bowls

When I got married my heart was so full and I didn't think I could be any happier...then I became a Mamma. : )  I love my little guy so much...I mean look at this face, how could you not love him? : )

Oh, did I mention I had a baby!  Life changing is an understatement.

In March we had a perfect little boy, weighing in at 5 pounds 4 ounces...he was a little early, but in the end it all worked out.  This is the reason posts have been so sparse!  Now that I am back to eating all foods again I have been cooking and trying new recipes again...so more recipes to come soon!

I was really worried about transitioning into being a stay at home mom, but so far it just feels so right...like I was born to do this! : )  I look at my 2 guys and am just so grateful to have them in my life!  I have decided that if  given the chance everyone should get married and have babies, it is a very good thing for your heart. : ) 

This is a new recipe I have made a few times in the last few weeks.  It is a great way to use up some random veggies you have lying around your fridge.  Feel free to be creative with the veggies and meat. My sister suggested cooking the rice in coconut milk instead of water, and yum...it was good!  Be creative with the grain too: rice, brown rice, quinoa, rice noodles, etc.  The first time I made the sauce I followed the recipe and used sugar, the second time I used honey instead...both turned out yummy dinners, so do what you prefer.

Teriyaki Rice Bowls

• ½ cup Soy Sauce
• ¼ cup water
• 2 Tablespoons Red Wine Vinegar
• 2 Tablespoons brown sugar
• ¼ cup granulated sugar or 1/8 cup honey
• 2 teaspoons minced garlic
• 1 teaspoon ground ginger
• 1 tablespoon cornstarch
• 2 tablespoons warm water

• 1 tablespoon vegetable oil

• ½ cup diced onion
• 2 tablespoons minced garlic
• 1 pound Ground Turkey, ground chicken, or chicken breasts cut up into chunks
• 2 cups finely chopped combo of any of these: broccoli, zucchini, snow peas, snap peas, mushrooms, red/yellow/orange peppers, bok choy, any veggie you like in stir frys
• 2 large carrots, peeled and diced small
• 2 green onions, diced, for garnish, optional

Mix soy sauce, water, red wine vinegar, sugars or honey, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.

In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved.

Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.

Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook until soft.

Crumble ground turkey or chicken and garlic into the pan and cook until meat is about half cooked. Add carrots and chopped veggies and continue to cook until meat is no longer pink.

Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.

Spoon meat over rice or noodles. Garnish with green onions and serve immediately.

Jambalaya

Pregnancy is weird.  I always heard that you crave certain strange foods while you are pregnant, like pickles and ice cream...yuck.  I keep waiting for the food cravings to kick in, but it seems like I am still in the "food aversion" stage of this.  Sadly this means my cooking has been cut way back, as in I don't really cook dinner that much anymore.  My poor husband has been eating peanut butter and jelly sandwiches most nights for dinner.

This weekend I was napping and started thinking about Jambalaya for some strange reason.  I woke up from my nap and went straight to the store for the ingredients before I decided to have an aversion to this idea...haha...I like to move on my ideas very quickly!  This recipe was actually pretty easy and turned out delicious!  It makes enough for 6-8 people for dinner.  You could also make it meatless and omit the chicken and sausage, use vegetable broth instead of the chicken broth, and add shrimp or black beans at the end.

Jambalaya

• 3 Tbsp. olive oil
• 1 lb. sausage, sliced into rounds
• 2 boneless skinless chicken breasts or 4-5 boneless skinless chicken thighs, cut into bite-sized pieces
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• 1 onion, diced
• 1 red bell pepper, cored and diced
• 1 yellow bell pepper, cored and diced
• 1 green bell pepper, cored and diced
• 1 jalapeno pepper, seeded and finely chopped 
• 2 ribs celery, chopped
• 4 cloves garlic, minced
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• 4 cups chicken stock
• 1 (14 oz.) can crushed tomatoes
• 1 1/2 cups uncooked white jasmine or brown rice*
• 1 Tbsp. Cajun or Creole seasoning 
• 1 bay leaf
• 1 tsp. dried thyme
• 1/4 tsp. cayenne pepper
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• (optional) 2 cup sliced okra

In large soup/stock pot heat the olive oil.  Add the sausage and brown 1-2 minutes.  Then add the chicken and cook 2-3 minutes until no longer pink.  Remove sausage and chicken from pan, leaving the fat in the pan.  

Add the chopped onions, peppers, celery and garlic to the pan.  Saute 5-7 minutes over medium high heat.  Add the meat back into the pan.  Add the chicken stock, canned tomatoes, rice and seasonings.  Stir to combine.  Cover with lid and cook over medium/low heat 30-40 minutes until rice is tender.  Stir every 5-8 minutes to ensure rice isn't sticking to the bottom and burning.  If your rice is not cooked through and the liquid is evaporated add some more water until rice is cooked.

Once rice is cooked add the okra, stir, and cook 5-10 minutes until okra is tender.  

* Brown rice takes longer to cook than white rice, and sometimes requires more liquid too...just keep an eye on it.

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