Healthy Dishes

Greek  Stuffed Chicken Breasts

4 – 5 boneless chicken breasts 1 T olive oil or fat of choice ½ onion, diced ½ red pepper, cut into thin strips 2 pepperoncini peppers, cut into thin strips 6 oz fresh spinach 2 tsp minced garlic oregano salt and pepper squeeze of lemon 1cup chicken stock 1/2 cup white wine (optional, but highly recommended. It imparts amazing flavor throughout the chicken) 1/3 cup feta cheese Cut a deep slit in the middle of one side of each chicken breast so that you form a deep pocket. Generously salt and pepper each side of the chicken and set aside. In a skillet over medium heat, pour in the olive oil. Cook the peppers and onion for just a minute or two until they are no longer raw. Add in your garlic and spinach and cook just until spinach is wilted. Add in your fresh or dried oregano and an additional pinch of salt and pepper. Remove from heat. If you are using feta, stuff a heaping teaspoon of feta into the pocket of your chicken, making sure to stuff it as far back as you can go. Then spoon equal amounts of spinach/pepper mixture into each chicken breast. Add the stuffed chicken breasts to the crockpot. Squeeze a small splash of fresh lemon juice over the chicken. Add the chicken stock and wine to the crockpot. Cover the lid and cook on low for 6-8 hours.  Read More »

Paleo Apple Pork Tenderloin

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4 Organic Gala Apples 1½lb – 2lb Pork Tenderloin Nutmeg 2 Tbsp Raw Honey (optional) Core and slice your apples. Add a layer of apples in the bottom of the slow cooker and sprinkle with nutmeg. Place slits in your pork tenderloin, and cut tenderloin in half if you need to so it can lay nice and neat in the slow cooker.Take one apple slice and place in each slit in the tenderloin. Put  tenderloin with apple slices in place into the crockpot on top of your layer of apples and sprinkle top with Nutmeg. Place remaining apple slices on top of the pork tenderloin and sprinkle once more with Nutmeg. Cover and cook on low 6-8 hours. Read More »

Slow Cooker Paleo Balsamic Chicken & Sausage

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3-4 boneless, skinless chicken breasts (don’t hate me for that) 6 fresh Italian sausage links (sweet or spicy or a combo is fine) 1 white onion, thinly sliced (not diced!) 4-6 cloves of garlic, chopped Extra virgin olive oil 1 tsp Italian seasoning 1 tsp garlic powder 1 tsp kosher salt 2 – 14.5 oz cans organic diced tomatoes 1 – 15 oz can tomato sauce 1 cup water or chicken stock 1/2 cup balsamic vinegar  1 tsp Italian seasoning  1/2 tsp kosher salt 1/2 tsp garlic powder Lay the breasts raw in the bottom of the slow cooker and drizzle with a couple tablespoons of olive oil. Add the first round of seasonings directly onto the chicken (Italian seasoning, garlic powder and salt). Don’t mix, just leave it on top. During the slow cooking process, it seasons the chicken directly for perfect flavor. Lay the fresh sausage over the seasoned chicken. Layer the thinly sliced onion and chopped garlic next. Then pour the diced tomatoes, tomato sauce, water/stock and balsamic vinegar into the pot. Top with the second round of seasonings. Cover and cook on high 5 hours or low 7 hours. Read More »

Paleo Honey Chicken Wings

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2-3 lb of wings (approx. 20-30 wings) – or more if your crockpot can hold (this can vary depending on the size of your wings, use enough to fill a 2 quart crock pot, double the recipe if you are using a 4 quart).3/4 cup of raw honey (preferably liquid or melted) 1.5 tbsp of minced garlic 2 tbsp of olive oil 1/2 tsp sea salt 1/2 tsp pepper Place wings in your crockpot (add more or less depending on the size of your wings, fill just about to the top of your crock). In a small bowl, mix well: honey, garlic, olive oil, salt and pepper until liquid. If your honey is very thick, then you may desire to heat these ingredients over the stove to soften the honey.Drizzle ingredients over wings, and stir so the sauce covers the wings throughout.Cook on low for 6 hours or 3-4 hours on high. Read More »

Crockin’ Paleo Pork Spare Ribs

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Ingredients •3-4 pounds pasture-raised pork ribs •2-4 cups white vinegar •1-2 cups pure water •1 tsp. sea salt •2 Tbsp. rice wine vinegar or raw apple cider vinegar •3 Tbsp. coconut aminos or wheat-free tamari •Sea salt, to taste •Ground black pepper, to taste •Garlic powder, to taste •Chinese 5-spice powder, to taste Cover your ribs with white vinegar and water in a 2:1 ratio. Mix in a teaspoon of sea salt and soak 12 hours or overnight. Drain ribs thoroughly.Sprinkle each side of your ribs generously with sea salt, black pepper and garlic powder.Heavily coat each side with Chinese 5-spice powder until most of the meat appears covered in dark orange powder.Gently rub the seasonings into the meat on both sides, then place the ribs upright into your crockpot. (It’s ok if they lean!)Add the rice wine vinegar and coconut aminos or tamari to the bottom of the crockpot.Cook on high for 4-6 hours. Without much liquid in the pot, these ribs are roasting, not stewing, so keep your eye on them so they don’t dry out. Read More »

Roast Crockin’ Paleo

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4 lb beef chuck roast 1 tbsp light oil (for sautéing or coconut, olive oil 1 cup red wine 4 each garlic cloves 10 sprigs fresh thyme 1 each bay leaf 1 large carrot, peeled and cut into chunks 2 each celery ribs, cut into chunks 1 small onion, cut into chunks 1 small head cauliflower, leaves removed and cut into florets salt and fresh cracked pepper, to taste Turn on your slow cooker, setting it to low. Season your beef with a good layer and salt and pepper. Heat a large sauté pan or skillet over medium high heat. Add your beef to the pan and sear it, until a nice brown crust has formed. Flip it over and sear the other side. Pour your red wine into the still very hot pan, with all the “stuff” stuck to the bottom. This should QUICKLY boil, releasing some of those little flavor morsels into the hot wine. Pour the wine mixture over the top of the beef.Add your garlic, thyme and bay leaves to the slow cooker, making sure it’s pushed into the liquid.Add the rest of the vegetables, except the cauliflower. Season with a bit of salt and pepper. Again, push these into the areas on the side of the roast, as much as possible. You don’t want much of it covering the roast. You want most of the veggies on the sides, surrounding the roast. As this all cooks, the meat and veggies will shrink, releasing their juices, creating an AMAZING flavor, as well as creating its own natural juices, in which to cook! Getting everything as close to the bottom of the pot, as is possible, will help this process along.Cover and cook for 8 hours. After 8 hours, add your cauliflower to the pot and push the florets under the surface of the liquid, as much as possible. Season with a bit of salt and pepper. 20 minutes ready to go. Read More »

Asian Chicken Lettuce Wraps

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1 pound ground chicken 1 red bell pepper, cored and chopped fine 1/2 yellow onion, finely chopped 2 garlic cloves, minced 1/2 cup hoisin sauce 2 Tablespoons soy sauce 1/2 teaspoon freshly ground ginger 1/4 teaspoon kosher salt 1/8 teaspoon freshly cracked pepper 4 oz. sliced water chestnuts, finely chopped 1 cup cooked rice (brown rice always a healthy choice) 3 scallions, thinly sliced 1 head Bibb, Romaine or iceberg lettuce, rinsed and pat dry hot sauce, optional Microwave ground chicken in a medium bowl, stirring occasionally, until chicken is no longer pink, 3-5 minutes. Drain off liquid and transfer mixture to slow cooker. Crumble chicken with a wooden spoon and stir in bell pepper, onion, garlic, hoisin sauce, soy sauce, ginger, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cover and cook on low until chicken is tender, 1 1/2 to 2 hours. Stir in water chestnuts, rice and scallions. Let sit until heated through, about 5 minutes. Serve with lettuce leaves and Sriracha hot sauce, if desired. Read More »

Corn Beef and Cabbage

1 (1.5-2lbs)corned beef with seasoning packet 1 head of cabbage, cut into 6 wedges 1 bag of baby carrots 4 cups of water 1/3 cup prepared mustard 1/3 cup of honey Put carrots in slow cooker. Place corn beef and seasoning packet on top. Then pour in water, cover, and cook on low for 8-10 hours. Combine mustard and honey in a separate bowl. Slice meet and pour sauce over beef. Read More »

Ham Lentil Soup

1 1/2 – 2 c of cooked ham, diced 2 c of lentils, soaked the night before 1c of celery, chopped 1c of onion, chopped 1 c of carrots, sliced 4 cloves of garlic, minced (I use more) 1 t dried basil 1/2 t dried thyme 1/2 t black pepper 1 t crushed red pepper, optional 2 bay leaves (remove before serving) 32 oz of beef or chicken broth 2 c of water 1/2 c tomato sauce Don’t forget to soak beans the night before.Dump everything in slow cooker.Cook on low for 6-8 hours or high for 4 hours. Read More »

Lemon Chicken

3-4 chicken breasts 1/2 c of honey 3/4 c of lemon juice 2T of Ginger (you could use fresh, but I didn’t) Spray Slow Cooker with cooking spray.Place frozen chicken breast in slow cooker.Mix honey, lemon juice, and ginger in a bowl.Pour on chicken.Cook on High for 4 hours or low for 6-7 hours.Take chicken out of the slow cooker. Add arrow root or corn starch into slow cooker to thicken sauce if desired and whisk.Serve chicken on angel hair pasta or rice and top with sauce. Read More »

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