Sunday, August 31, 2014

Chicken Fajita Stuffed Peppers

2 chicken breasts, cooked and shredded
1/2 a large yellow onion, chopped
2 cups riced cauliflower
2 tbs. fajita seasoning
2/3 cup of water
6 bell peppers
shredded raw cheddar (optional)

Preheat oven to 350.

Trim the tops off the peppers and remove the seeds.

Place the peppers into the cavity of a muffin tin, and place the muffin pan on a baking sheet.

Melt about 1 tbs. ghee or butter in a large skillet over medium heat. Add onions and cook for 2-3 minutes until beginning to soften.

Add cauliflower and cook for another 2-3 minutes. Add the chicken, seasoning and water. Stir to combine and again and cook for another minute or two.

Fill the cavities of the peppers with the filling and then top with the cheese, if using. Place the peppers in the oven and bake for 25-30 minutes. If using the cheese, finish the peppers off under the broiler to crisp up the tops.

Source: The Preppy Paleo

Cheesy Stuffed Bell Peppers

  • 6-8 green, orange, or yellow bell peppers
  • 1-2 pounds ground beef
  • 1 medium white onion, chopped
  • 1 large can of diced tomatoes
  • 2 garlic wedges, minced
  • 1 cup of cheddar cheese
  • Salt and pepper to taste 
  1. Preheat oven to 350°F.
  2. Cut the tops off the peppers and remove all the seeds and white stuff. Simmer peppers in boiling water for 5 minutes
  3. Heat olive oil in large skillet over medium heat. Stir in onions, garlic and diced tomato and fry for about 3 minutes. Stir in ground beef. Cook the meat until it is no longer pink.
  4. Stuff the mixture into the hollowed-out peppers. Place stuffed peppers onto a baking tray
  5. Bake in preheated oven for 12-15 minutes. Top with cheddar cheese and bake for 5 additional minutes. 

Paleo Chicken Strips with Honey Mustard Sauce

  • 1 lb boneless and skinless chicken breasts, cut into strips
  • 1 cup almond flour
  • 1 cup shredded unsweetened coconut
  • 1 egg
  • 3/4 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • Salt and pepper
Honey Mustard Sauce
  • 5 tbs raw honey
  • 2 tbs Dijon mustard
  • 1 tbs apple cider vinegar
  1. Preheat oven to 375-degrees F
  2. Get a couple of sheets of parchment paper out
  3. On one piece of parchment, lay out the chicken strips and season both sides
  4. Line a cookie sheet with the other sheet of parchment paper, and set aside
  5. In a small bowl, whisk the egg
  6. In another bowl, combine the almond flour and the shredded coconut
  7. Take each piece of seasoned chicken, dip it in the egg, and then flour with the coconut mixture
  8. Make sure all the pieces are well coated
  9. Lay each piece on your parchment lined cookie sheet
  10. Once they are all coated, bake for 15-20 min
  11. Note: these will not brown up like fried chicken strips. I put mine under the broiler for a couple minutes for some color. You could also easily fry these in coconut oil instead of baking.
  12. While the chicken is cooking, make the honey mustard sauce
  13. In a small bowl whisk together the honey, mustard and apple cider vinegar - it's that easy!

Monday, August 11, 2014

Wonton Mozzarella Sticks

Wonton Mozzarella SticksPrep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Yield 4 servings
With just 5 ingredients, you can make these mozzarella sticks in 10 minutes - perfect for game day!
  • 1 cup vegetable oil
  • 1 large egg, beaten
  • 4 string cheese, halved
  • 8 wonton wrappers
  • 1/2 cup marinara sauce, homemade or store-bought
  • Heat vegetable oil in a medium skillet to 325 degrees F.
  • In a small bowl, whisk together egg and 1 tablespoon water.
  • Working one at a time, brush wonton wrapper with egg wash; place string cheese in the center of each wrapper. Bring the bottom edge of the wrap tightly over the cheese, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the wrapper. Repeat with remaining wrappers and string cheese.
  • Add string cheese to the skillet and cook until golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
  • Serve immediately with marinara sauce, if desired.

Key Lime Tartlets

Prep Time: 8 minutes

Cook Time: 10 minutes
Total Time: 18 minutes

Yield: 30-45 Tartlets


  • 2-3 packages frozen mini phyllo tarts
  • 1 (14 oz.) can sweetened condensed milk
  • 1/2 cup fresh lime juice, plus zest from two limes
  • 2 Tbsp. powdered sugar
  • 4 egg yolks
  • 2 cups whipped cream
  • 8-10 key limes, sliced into thin coins for garnish


Preheat oven to 375 degrees.
In a large bowl, whisk egg yolks until blended. Add in sweetened condensed milk, lime juice, sugar, and lime zest. Whisk together until smooth and blended.
Spoon batter into mini tarts so that they are nearly overflowing. Bake for about 12 minutes, or until custard has set. Remove and let cool to room temperature. Then top with whipped cream and key lime coins.

Ali’s Tip:
This recipe makes a lot of custard! Feel free to use 2 packages of phyllo tarts and then use the leftover custard to make a small batch of plain custard or an extra medium-sized tart. Or use 3 packages, and make even more little tartlets!


Chilled Raspberry Almond Cake




2tablespoons all purpose flour
2 cups cake flour
1 teaspoon salt
1 cup sugar
1 cup heavy cream
2 tablespoons half and half or whole milk (I used fat free half and half)
2 teaspoons baking powder
4 egg whites at room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
1½ cups fresh raspberries


buttercream filling

  •  1 cup butter at room temperature
  • 4 cups powdered sugar
  • 8 tablespoons raspberry jam at room temperature, divided
  • 1-2 tablespoons heavy cream

meringue frosting

  •  1¼ cups sugar
  • 4 tablespoons water
  • 1½ tablespoons light corn syrup
  • 5 egg whites at room temperature
  • 3 teaspoons almond extract
  • ⅓ cup shaved/sliced almonds
  • 1 cup raspberries


  1. Preheat oven to 325. Spray two 9 inch round cake pans with cook spray. Dust both pans with the 2 tablespoons of all purpose flour. Line the bottom of the pans with parchment paper/wax paper (you can buy pre-cut round pieces to line pans OR I just trace my pans onto regular parchment paper and cut it out with scissors)
  2. In a medium bowl combine cake flour, and salt and whisk to combine. In a larger bowl combine sugar, heavy cream, half and half (or milk) and mix well. Whisk in baking powder, egg whites, vanilla, almond extract until smooth. Add dry ingredients to wet ingredients and mix until just combined. Gently fold in raspberries.
  3. Divide batter evenly into prepared pans. Bake 25-30 minutes until cake springs back with gently pressed with a finger. Allow to cool completely.
  4. When cake is cooled, prepare the filling. Mix butter 4-5 minutes on high speed (if you have a stand mixer, use that so your arms doesn't get tired with a hand mixer!) Reduce speed to low and add powdered sugar one cup at a time until incorporated and mixture is smooth. Add 4 tablespoons of raspberry jam and mix until smooth. Add heavy cream 1 tablespoon at a time until spreadable. Spread filling over one cake. Spread remaining 4 tablespoons of jam on top. Place second cake on top of the jam.
  5. To make the meringue, add egg whites to a stand mixer and mix on high speed with a whisk attachment until stiff peaks form (about 8-10 minutes). Bring sugar, water, and corn syrup to a boil over medium high heat in a medium sauce pan, whisking throughout. Continue to whisk and cook until mixture is foamy. While the mixer is on low speed, slowly pour the sugar mixture into the fluffy egg whites. Add almond extract and continue to mix until mixture is shiny-looking and smooth and cooled. Spread frosting onto cake, coating top and all sides. Top with raspberries and almonds. Cover and chill at least 1 hour before serving.

Mini Chicken Pot Pies

To make this you will need the following ingredients:
A can of Pillsbury® Grands!® Flaky Layers refrigerated biscuits
1 can of cream of chicken soup
2 cups of frozen mixed vegetables
1 can of cooked chicken
muffin tins

Chicken+Pot+Pie+Supplies Mini Chicken Pot Pies  A Quick & Easy Dinner Idea

Take each of your biscuits, flatten them and put in your sprayed muffin tins.
muffins+in+tins Mini Chicken Pot Pies  A Quick & Easy Dinner Idea
Take your 2 cups of vegetables, your can of cooked chicken and your cream of chicken soup and mix them together.
mixed+veggies+soup+chicken+ Mini Chicken Pot Pies  A Quick & Easy Dinner Idea
Add your chicken veggie mix to each of the biscuits that you flattened. I used approximately 2 heaping tablespoons. A great addition to this would be some shredded cheese.
chicken+mixture+in+biscuits Mini Chicken Pot Pies  A Quick & Easy Dinner Idea
Bake at 375 for 20 minutes until you biscuits are golden brown.
Chicken+Potpie+Final Mini Chicken Pot Pies  A Quick & Easy Dinner Idea
Take out of oven and serve with a side dish and you have your meal. Or if you’re like me, make a double batch and freeze each one in an individual baggie and put in the freezer for school lunches. Just grab and go!

Omelette Roll

Serving size: 6 people
  • 8 Eggs
  • 1 cup Milk
  • 1/3 cups Flour
  • 1 medium Tomato; finely chopped
  • 4 slices Ham; chopped
  • 1/4 cups Purple Onion; finely chopped
  • 1 1/2 cups Mozzarella Cheese

Beat eggs, milk and flour in large bowl. I found that beating eggs with flour first and adding milk later, gives an omelette a smoother texture.
Pour egg mixture onto a pan (12x16) lined with parchment paper. Sprinkle eggs with prepared vegetables, ham and 1/2 cup of cheese. Bake at 350F for about 14, or until edges are almost set.
Top omelette with remaining cheese; bake 2 min or until the cheese is melted.
Roll up the omelette immediately, starting at one short end and peeling off paper as omelette is rolled. Place on platter; cut into slices. Serve immediately, as melted cheese does taste the best.
Depending on a cheese and ham you will use you may want to season the omelette with some salt. I usually didn't add any salt to my omelettes.

Cookies and Cream Cheesecake Cupcakes

42 Oreos, 30 left whole, 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla
4 large eggs at room temperature, lightly beaten
1 cup sour cream
pinch of salt

1. Preheat oven to 275 degrees.
2. Line standard muffin tins with paper liners. Place one whole cookie in the bottom of each lined cup.

3. With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla. Add eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes.
5. Transfer tins to wire racks to cool completely. Refrigerate in tins at least 4 hours or up to overnight. Remove from tins just before serving.

White Chocolate Covered Oreo Cookies

1 package Oreo cookies

6 ounces white chocolate

1 package peppermint sprinkles

Melt white chocolate.

Dip each Oreo in the white chocolate, then lay out on a paper towel or baking rack.

Sprinkle with peppermint sprinkles.

Let them cool for about 30 minutes.

Chocolate Chip Oreo Chunk Cookies

Not just your usual chocolate chip cookie recipe, this one adds Oreo cookies to the mix.

2 C all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

3/4 C unsalted butter, melted

1 C packed brown sugar

1/2 C white sugar

1 tbsp vanilla extract

1 egg

1 egg yolk

1 C dark chocolate chips

1 C white chocolate chips

2 C crushed Oreo cookies. Break by hand into large chunks

Preheat oven to 325 degrees F. Grease your cookie sheets.

Sift flour, salt and baking soda together and set aside.

Mix the sugars and melted butter, add egg, yolk and vanilla and mix. Add sifted ingredients and mix until just blended.

Stir in the Oreo chunk, chocolate chips, and white chocolate chips. Drop spoonfuls of the dough onto baking sheet and bake for 10-12 minutes.

Leave them on the cookie sheet to cool about 5-10 minutes. Remove the cookies and place on a cookie rack to finish cooling. They will fall apart if you move them too early.

This recipe makes approximately 17 cookies.


Cinnamon & Sugar Pull Apart Bread

  •  1 Loaf Bread Dough, barely thawed or 12 Rhodes Dinner Rolls , thawed but still cold * I used Rhodes bread dough
  • ½ cup butter, melted (1 stick)
  • ¾ cup sugar
  • 3 teaspoons cinnamon
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 2 tablespoons butter, melted
  • ½ teaspoon vanilla

Homemade Naan

4 cups all-purpose flour or 1/2 all-purpose and 1/2 whole wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/4 cup hot water (but not boiling, just hot tap water)
3/4 teaspoonactive dry yeast
3/4 cup warm milk
1 cup greek yogurt
melted butter for brushing (may use olive oil)
fresh cilantro or other herbs for topping
  1. In a medium size bowl, or 4 cup glass measuring cup, dissolve the sugar in the warm water (about 105 degree F). Add the dry yeast to the warm water and stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise.
  2. Add the four, baking soda and baking powder to a large mixing bowl.
  3. When the yeast is foamy and smells like bread add the warm milk and yogurt. Pour the wet ingredients right into the middle of the dry and begin mixing the wet with dry using a wooden spatula. When the dough is about to come together, use your hands to finish mixing. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.
  4. When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
  5. Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Brush with a bit more butter if desired, then sprinkle with a little kosher salt, fresh cilantro (I used cilantro) or other herbs. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.
Makes: 8 Naans

Easy Healthier Crockpot Butter Chicken

  • 1 pound boneless skinless chicken breast, cut into bite size chunks
  • 1/2 onion, finely minced
  • 2 tablespoons butter
  • 3 cloves garlic, minced or grated
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons curry powder
  • 1-2 teaspoons curry paste ( I used Thai Red Curry Paste and 2 teaspoons)
  • 2 tablespoons garam masala
  • 1/2-1 teaspoon turmeric ( I used 1/2 since my family is not crazy about turmeric)
  • 1 teaspoon cayenne pepper (use less if you are not a spicy person)
  • 1/4 teaspoon salt
  • 1 (6 ounce) can tomato paste
  • 1 (14 ounce) can coconut milk, regular or lite (I used regular), plus more if needed to thin the sauce
  • 1/2 cup greek yogurt (I used 0%)
  • 1/4 cup half and half or heavy cream
  • cooked white rice, for serving
  • Fresh homemade Naan , for scooping (a must!)
  1. In a large glass measuring cup or bowl mix together the coconut milk, greek yogurt and cream. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.
  2. Spray the inside of your crockpot bowl with cooking spray or grease with olive oil. To the bowl sprinkle the onion over the bottom. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. Add the butter and place the lid on the crockpot. Cook on high for 4 hours or on low for 6 to 8 hours. I like to stir mine once or twice during cooking, but it is not necessary. When ready to serve taste and season with salt and pepper if desired. Serve over rice with a big piece of fresh Naan.
Serves: 4

Buffalo Chicken Pot Stickers

  • 4 cups shredded cooked chicken 
  • 3/4 cup Buffalo-style hot sauce
  • 3 green onions, chopped (about 1/2 cup)
  • 1/2 teaspoon freshly ground black pepper
  • 48 wonton wrappers
  • 1 tablespoon olive oil
  • 1/3 cup water
  • Parchment paper
Stir together chicken, hot sauce, green onions, and freshly ground black pepper in a medium bowl. Spoon 2 tsp. chicken mixture in center of each wonton wrapper. Moisten edges of each wonton with water; fold corners over mixture to form a triangle. Press edges to seal. Heat olive oil in a large nonstick skillet over medium heat. Cook wontons, 12 at a time, in hot oil 2 minutes or until golden. (Do not turn.) Add water; cover and cook 2 more minutes. Transfer to a parchment paper-lined baking sheet, and keep warm in a 200° oven until ready to serve.

Makes 4 dozen

Robyn Stone, Carrollton, GA,,

Baby Spinach Frittata with Sweet Potato Hash Crust

Spinach frittata with sweet potato hash crust recipeIngredients
  • 8 eggs
  • ½ cup milk
  • Sea salt and black pepper
  • 2 small sweet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 2 green onions, white and green parts, thinly sliced
  • 2 cups baby spinach (give it a few chops with a knife if you'd like)
  • ⅓ cup goat cheese (about 3 ounces, use regular or herbed goat cheese)
  • Chopped fresh cilantro, for garnish
  • Hot sauce (I recommend Cholula)
  1. Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, a pinch of salt and ½ teaspoon black pepper. A couple dashes of hot sauce would be a good idea, too.
  2. Peel the sweet potatoes and chop them into ¼-inch cubes. In a 10-inch sauté pan (or well-seasoned cast iron skillet), warm the olive oil over medium heat. Add the potatoes and toss to coat, then sprinkle with cumin and ½ teaspoon salt and stir. Cook the sweet potatoes, stirring occasionally, until they are cooked through and have brown marks, 10 to 15 minutes (add another little splash of olive oil if the potatoes start sticking to the pan).
  3. Sprinkle the green onions on top of the potatoes, then the spinach. Cover the pan with a lid or cookie sheet if you have one, and cook until the spinach wilts, a minute or two.
  4. Turn the heat down to low. Whisk the eggs one last time and pour them over the spinach. Crumble the goat cheese with your fingers or a fork over the top of the frittata. Put the pan in the oven and bake until you can shake the pan (wear oven mitts!) and see that the middle is just barely set, about 12 to 18 minutes.
  5. Set the frittata aside for a few minutes before slicing it. Sprinkle with pepper and cilantro. Serve with hot sauce on the side. Toasted whole grain bread is a good idea, too.

Gluten Free Jalapeño Cornbread Muffins

  • 3 Tbsp melted butter
  • 1/3 c pumpkin puree or unsweetened applesauce
  • 1/4 cup honey
  • 1/4 cup raw or granulated sugar
  • 1 large egg
  • 1 cup low-fat buttermilk OR almond milk + 1 Tbsp vinegar or lemon juice
  • 1 cup cornmeal
  • 1 cup GF flour blend*
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 jalapeños, divided
  1. Preheat oven to 350 degrees F, and line a muffin tin with 12 paper liners OR lightly grease them with non-stick spray or butter.
  2. Melt butter in a large mixing bowl.
  3. Add pumpkin puree (or applesauce), sugar, honey, eggs and whisk to combine.
  4. Next add salt, baking soda, 1 of the jalapenos (diced, seeds removed) and stir.
  5. Add buttermilk or almond milk and stir again until combined.
  6. Last, add cornmeal and gluten free flour blend and stir until combined. If it looks too thin, add a touch more flour. If it looks to thick, add more buttermilk.
  7. Pour evenly into 12 muffin tins and top each with a slice of jalapeño (optional), seeds removed.
  8. Bake for 18-22 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.Remove from oven and let rest in the pan for a few minutes. Then transfer to a plate or bowl for serving. Cover to keep warm.
  9. I highly recommend serving these with just a touch of butter and honey.
  10. Will keep in an airtight container for up to a couple days. Store in the freezer to keep longer.
Nutrition Information
Serving size: 1 muffin Calories: 199 Fat: 4 g Saturated fat: 2 g Carbohydrates: 37 g Sugar: 11 g Sodium: 202 mg Fiber: 2 g Protein: 3 g
* Gluten free flour blend: 3/4 cup brown rice flour, 1/4 cup potato starch, 2 Tbsp tapioca flour, 2 Tbsp white rice flour.
* Nutrition information is a rough estimate for 1 muffin.
* Recipe heavily adapted from Iowa Girl Eats.


Shrimp Boil Kebabs

from Everyday Food, June 2011

1/2 pound small new potatoes

2 small ears corn, cut into 1 1/2 inch rounds

1/2 pound andouille sausage, cut into 1 inch rounds

1/2 pound large shrimp, peeled and deveined

1/2 stick butter, melted

4 teaspoons Tabasco

2 teaspoons Old Bay Seasoning

Boil the potatoes in salted water over medium-high heat for about 12-15 minutes, until the potatoes are tender. Drain and rinse under cold water.

Thread potatoes, corn, andouille and shrimp onto skewers. (This makes about 4 skewers.)

Heat grill to medium-high. Clean and lightly oil the grill. In a small bowl, combine the butter, Tabasco and Old Bay. Grill kebabs turning and brushing with butter mixture occasionally until the shrimp are cooked through and corn in starting to char, about 8 minutes. Serve with lemon wedges.

Slushy Mary

  • 12 ounces vine-ripe tomatoes, cut into wedges
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons prepared horseradish
  • 1 to 2 teaspoons hot sauce (or to taste), such as Tabasco
  • 1/2 teaspoon celery seeds
  • Coarse salt and freshly ground pepper
  • 1 1/2 cups canned tomato juice
  • 1 cup chilled vodka
  • Garnish: pickled okra ( and lemon wedges

Cook's Note

Tomatoes can be frozen for up to 1 week.


  1. Step 1

    Freeze tomato wedges for at least 4 hours.
  2. Step 2

    Puree tomatoes, lemon juice, Worcestershire sauce, horseradish, hot sauce, celery seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. Stir in tomato juice and vodka. Divide among 4 chilled glasses. Garnish with okra and lemon wedges.
Martha Stewart Living, August 2011

Strawberry Pom Mojito

  • 6 strawberries
  • 1/4 cup fresh mint leaves
  • 1 lime, juiced
  • 1/2 cup pomegranate juice
  • 2 to 3 shot glasses white rum
  • 1 tablespoon honey, you may add more if needed
  • Sprite or Lime Soda
  • strawberries and mint leaves for garnish
  • Fill two glasses with ice and set aside.
  • Muddle strawberries, mint leaves, and lime juice in a shaker glass.
  • Add in the pomegranate juice, rum, and honey; mix well.
  • Divide mixture evenly in prepared glasses.
  • Slowly pour in lime soda; fill to the rim, or as desired.
  • Garnish with strawberries and mint leaves.
  • Serves: 2
  • Source:

Southwestern Grilled Chicken Recipe with Lime Butter

Grilled chicken doesn't get any tastier than when it's coated with lovely spices and topped with lime butter.


  • For the chicken:
  • 1 tablespoon chili powder
  • 1 tablespoon ground cinnamon
  • 1 tablespoon brown sugar
  • 1 teaspoon unsweetened cocoa powder
  • ½ teaspoon salt
  • ¼ teaspoon coarse black pepper
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
3½ pounds bone-in chicken parts

  • For the Lime Butter:
  • ¼ cup chopped fresh cilantro
  • ½ cup (1 stick) butter, melted
  • 1 serrano chile, minced
  • 2 tablespoons minced white onion
  • 1 tablespoon fresh lime juice
  • pinch coarse black pepper

  1. Mix first 8 ingredients in small bowl until well blended. Spread seasoning paste all over chicken with spoon or basting brush.
  2. Grill chicken using medium heat for a gas grill or indirect heat for a charcoal grill. Close the lid and grill about 30 minutes or until chicken is cooked through.
  3. For the Lime Butter, mix all ingredients in small bowl. Drizzle over chicken just before serving or serve separately for dipping.
  4. For easy prep-ahead planning, seasoning paste, and Lime Butter may be made ahead, a refrigerated covered. The Lime Butter can be slowly rewarmed, or just brought to room temperature and let the warm chicken finish the melting.)

Chicken Cashew Lettuce Wraps


Serves: Makes 6-8 lettuce wraps.

For stir fry sauce:
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • ¼ teaspoon ground red pepper
  • ¼ teaspoon ground ginger
  • 1 teaspoon sesame oil
For Cashew Chicken:
  • 2 chicken breasts (about ¾ lb. total), diced
  • 8 leaves of greenleaf or iceburg lettuce
  • 3 tablespoons canola oil (or oil of choice)
  • 1 cup onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon soy sauce
  • ¼ cup cashews, chopped
  • Salt and pepper to taste

For stir fry sauce:
  1. Mix all stir fry sauce ingredients making sure to dissolve brown sugar. Set aside.
For Cashew Chicken:
  1. Heat canola oil in pan over medium to medium high heat. Add diced chicken and brown (about 4-5 minutes). Remove chicken from oil. Add onions, garlic and 1 teaspoon soy sauce to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken, and cashews. Saute mixture for a few minutes and remove from heat.
  2. Spoon chicken mixture into individual lettuce leaves. Add your favorite hot sauce, more cashews or basil.

Shrimp and Asparagus Stir Fry with Lemon Sauce

4 tablespoons olive oil, divided
1 pound large raw shrimp, peeled & deveined
1 pound asparagus, ends trimmed and each stalk cut into 2-3" pieces
1/2 teaspoon salt, divided
1 teaspoon minced ginger (Gourmet Garden Ginger Paste)
1 teaspoon minced garlic
Lemon Sauce
2/3 cup chicken stock
1 tablespoon cornstarch
1 tablespoon sugar
1 tablespoon soy sauce
1/4 cup lemon juice
1 teaspoon lemon zest
  1. In a small bowl, whisk together all of the lemon sauce ingredients and set aside.
  2. In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to pan in a single layer and cook for about 3 minutes, turning them over to cook both sides. Season shrimp with 1/4 teaspoon salt. Shrimp should be beginning to pink on both sides and be opaque, but just slightly undercooked. Remove from frying pan and place shrimp on a plate.
  3. In same frying pan, heat another 2 tablespoons of oil over medium-high heat. Add asparagus and cook until asparagus is tender-crisp, bright green, and just barely beginning to brown. Season asparagus with 1/4 teaspoon salt (or more if needed). Add ginger and garlic and stir to combine with asparagus. Cook for another 30-45 seconds or so.
  4. Pour in lemon sauce mixture into frying pan with asparagus. Add shrimp back into pan and combine sauce with asparagus and shrimp. Simmer for about a minute or until sauce is thickened. Remove from heat and serve.

Cauliflower Fried Rice

cauliflower fried rice, ingredients -

Here is what you need:

- 3 cups of grated raw cauliflower (use a cheese grater or food processor)
- 1/2 cup frozen peas
- 1/2 cup carrots, thinly sliced
- 3-4 garlic cloves, minced
- 1/2 cup onion, diced
- 1/2 TBSP olive oil
- 2 eggs (or 4 egg whites) scrambled
- 3 TBSP soy sauce
(recipe adapted from Irene of GetUFit)

1. In a large pan, saute garlic and onions in olive oil on a medium/high heat, until onions become soft and transparent. (about 2-3 minutes)

2. Next add in peas, and carrots and cook until carrots begin to soften and peas are heated through, about 3-4 minutes

3. Next stir in scrambled eggs , cauliflower and soy sauce. Cook stirring frequently for about 5-7 more minutes.

Enjoy adding in your favorite protein and veg. Possible add-ins: baby corn, broccoli, cabbage, bok choy, water chestnuts, chicken, tofu, and shrimp!


Grilled Ginger-Sesame Chicken Chopped Salad

    Dressing and Marinade
  • 1/4 c low-sodium soy sauce
  • 2 Tbsp finely minced ginger
  • 3 Tbsp canola oil
  • 2 Tbsp hoisin sauce
  • 1 Tbsp toasted sesame oil (I used regular un-toasted since it's all I had)
  • 1 tsp Sriracha (I didn't even notice it, so if you like heat add a little more)
  • 1/2 tsp salt, then more to taste as desired
  • 1/4 cup red wine vinegar
  • 1/4 cup chopped green onions, green and white parts
  • 2 (9 oz) boneless skinless chicken breasts
  • 1 lb napa cabbage, halved lengthwise and thinly sliced crosswise
  • 1 1/2 - 2 cups matchstick carrots, or 2 medium carrots cut into matchsticks
  • 2/3 cup slivered or sliced almonds, toasted
  • 1/2 cup cilantro leaves, chopped
  • 3 chopped green onions, green and white parts
  • 1 tsp white sesame seeds, toasted
  • 1 tsp black sesame seeds (or an additional 1 tsp white, toasted)
  • For the marinade:
  • In a mixing bowl (or 2-cup liquid measuring cup), whisk together soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha and 1/2 tsp salt (adding more salt to taste as desired, original recipe calls for 1 tsp salt, I added 3/4 tsp and I still thought that was too much, especially for a healthy salad). Add chicken breasts to a large resealable bag and add 3 Tbsp of the marinade mixture, reserving remaining. Seal bag and rub marinade over chicken, then transfer chicken to refrigerator and let rest at least 30 minutes, or up to 1 day.
  • For the dressing:
  • Add red wine vinegar and 1/4 cup chopped green onions to marinade mixture and whisk to blend. Set aside (chill in refrigerator if marinating chicken longer than 1 hour).
  • For the salad:
  • Heat a grill or grill pan over stove top over medium-high heat. Brush grill lightly with canola or vegetable oil, then place marinated chicken on grill and cook, about 4 minutes per side, or until chicken has cooked through (it should register to 165 degrees in center of chicken when tested with a meat thermometer). Transfer to a cutting board and let rest 10 minutes. Then, cut chicken crosswise into strips about 1/4-inch thick.
  • To assemble salad:
  • In a large bowl toss together cabbage, chicken, carrots, almonds, 3 chopped green onions, and cilantro with enough dressing to coat salad. Sprinkle top with sesame seeds and serve

Thai-Flavored Honey Glazed Chicken (with Sriracha Mayo)

Serves 4


1 lb / 453 gr (free-range organic) chicken breast, cut into strips
2 teaspoon Chinese five-spice (you can find it in the spice section)
¼ teaspoon cayenne pepper
1 teaspoon fine grain sea salt
¼ teaspoon ground black pepper
1 tablespoon raw organic honey
2 tablespoon olive oil
Juice of one lime
1 tablespoon sesame seeds (I used black seeds)

Chopped fresh cilantro, lime wedges and slices of fresh chili for garnish

Sriracha Mayo

3 tablespoons mayo (make your own paleo mayo with this recipe)
3 tablespoons plain Greek yogurt
1 tablespoon Sriracha (make your own Sriracha with this recipe)
1 teaspoon lemon/lime juice
Ground black pepper to taste


On a large sheet of parchment paper, toss the chicken strips with the five-spice, cayenne pepper, salt and pepper. Fold over the paper and bash the chicken using a rolling pin (or a plastic bottle) until the chicken is well rubbed and flatten a bit.
In a small bowl combine honey, olive oil and lime juice.
Transfer the chicken in a shallow sealable container or in a large Ziplock bag and add marinade.
Cover (or seal) and marinate in the refrigerator for at least 15 minutes (marinate overnight for fullest flavor).
In the meantime make the Sriracha mayo. In a bowl combine, mayo, Greek yogurt, Sriracha, lime juice, and pepper and stir to combine. Taste and adjust seasoning if needed. Set aside.
Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates)
and cook until nicely charred and cooked through (about 4 to 5 minutes per side).
Transfer to a plate, scatter with sesame seeds and toss to coat.
Serve with lime wedges, sprinkle with chopped fresh cilantro, slices of fresh chili (if you feel like) and Sriracha mayo on the side.

Nutrition facts

One serving (without the Sriracha mayo) yields 264 calories, 11 grams of fat, 14 grams of carbs and 35 grams of protein.