Recipe Round UP

This weekend was a little crazy. I was running around most of the day Friday and Saturday which means today I have a lot to do. Thankfully the kids aren’t headed to school tomorrow so I still have another day to get ready for the week. But this also means I’m late getting up my menu/recipes for the week!

On Thursday, I meant with Nicole of Chews Food Wisely to go over all my test results. I have an overgrowth of candida, a little imbalance of the bacteria in my gut and several foods to which I have an intolerance. Taking into account all of these things I now have a personalized protocol to follow for the next several months. The only catch – I can’t have alcohol for 4 weeks. I have a really fun girls weekend planned with Erica in Austin the first weekend of February so… I’ll start this protocol on February 4. Ha! That being said, this week I did try to look for recipes that I will be able to eat after February 4. Instead of thinking about all the things I can’t eat, I’m trying to be adventurous about what I can eat! Below is our menu for the week which includes some recipes from Nicole’s e-cookbook!

Sunday – Pork and Cabbage Soup
The Paleo Slow Cooker Cookbook (click the photo of the book to the right to purchase)
I’m not even going to pretend like my kids are going to eat this. I’ll probably make them their own meal, which I rarely do. I’m just not up for the fight over food tonight, but that means I have leftovers for lunch tomorrow!
Ingredients:
3 strips bacon, diced
1 lb pork loin, cubed
1 tsbp ghee
1 onion, chopped
2 carrots, diced
2-3 cloves garlic, crushed
1/2 medium head of cabbage, shredded
4 cups chicken broth
6 tomatoes, chopped
1 bay leaf
1/2 tsp basil (I left this out.)
1/2 tsp oregano
Salt and pepper just before serving

Directions:
1. Cook bacon in a heavy-bottomed pan over medium heat until crispy, about 5 minutes, and reserve for garnish
2. Brown pork in the bacon grease in batches, about 5 minutes a batch, and transfer to the slow cooker
3. Melt the ghee and saute the onion and carrots for 5 minutes, until the onion is translucent.
4. Add the garlic, cook another 3 minutes and transfer the mixture to the slow cooker
5. Add the rest of the ingredients to the slow cooker and cook on low for 6-8 hours

Monday – Skillet Chicken Pot Pie
Skinnytaste One and Done (this recipe does not meet my new guidelines; Also, click the photo of the book to the right to purchase)

Ingredients:
1 whole rotisserie chicken (I cooked my own in a slow cooker)
1 TB Olive Oil
1 medium onion
1/2 cup chopped fresh parsley
3 celery stalks
1 16 oz package frozen mixed vegetables
3 3/4 cups chicken broth
1/2 tsp kosher salt
1/8 tsp ground black pepper
1/4 cup cornstarch
1 refrigerated pie crust
1 large egg, beaten

Directions:
1. Preheat the oven to 425
2. Remove the meat from the chicken and shred it with two forks (discard the skin and bones… or if you are like me use the bones to make your own chicken stock).
3. In a 10.5 inch ovenproof cast iron skillet, heat the oil over medium heat. Add the onion and parsley and cook, until the onion is softened, about 2 to 3 minutes. Add the celery and cook, stirring, until the vegetables are soft, 3 to 5 minutes. Add the shredded chicken, frozen mixed vegetables, 2 cups of the chicken broth, salt and pepper. Stir well and bring to a boil. Reduce the heat to medium-low and cook, stirring, for 10 minutes to meld the flavors.
4. Meanwhile, in a small bowl, combine the remaining 1 3/4 cups chicken broth and the cornstarch and stir until the cornstarch is dissolved. Stir into the chicken mixture and cook, stirring, until thickened, 4 to 6 minutes. Remove the pan from the heat.
5. Using a rolling pin, roll out the pie dough until it is about 12 inches in diameter. Place it over the chicken filling. Crimp the edges and, using a knife, make small slits in the top. Brush the top with the beaten egg.
6. Bake until the crust is golden and the filling is bubbling, about 30 minutes. Let cool slightly. Cut into 8 wedges and serve.

Tuesday – Slow Cooker Carnitas with Sieta Tortillas and Cauliflower Rice and Black Beans
Chews Food Wisely (this link will take you to get Nicole’s e-cookbook!)

Ingredients:
4-5 pound pork shoulder roast
1 cup chicken broth or broth of choice (bone broth works great here!)
3/4 cup orange juice
1 tbsp chili powder 1tbsp salt (adjust to your flavor)
2 tsp pepper (adjust to your flavor)
1 tsp oregano
1 tbsp cumin
Juice of 1 lemon
Juice of 1 lime
½ jalapeno, sliced
½ cup hot sauce

Directions:
1. Place all ingredients into crock pot and cook on low for 9-10 hours.
2. When finished cooking or at least an hour before finished, shred pork in crock pot with a fork.
3. Place onto baking sheet and into oven on “low broil” for approximately 5-7 minutes or until slightly crisped up on ends. Watch closely as ovens vary in temperature.
4. Serve in grain-free tortillas with jicama slaw, avocado, and hot sauce

Wednesday: Whole30 Chicken Primavera
The Whole30 Cookbook

Ingredients:
2 TBSP cooking fat (I’ll probably use ghee)
1/2 cup diced onions
2 cloves garlic, minced
1/2 tsp oregano
1/2 tsp thyme
28 oz diced tomatoes
1 lb chicken thighs, diced (I’m using chicken breasts b/c that’s what I have)
2 cups green beans, cut into 1 inch pieces
1 1/2 cups diced zucchini
1 1/2 cups diced yellow squash
1/4 tsp red pepper flakes
1 tsp salt
1/2 tsp black pepper
1 to 2 TBSP fresh basil (I’m leaving this out)

Directions:
1. Heat the cooking fat in a large pot or dutch oven on medium-high heat. Add the onions, garlic, oregano and thyme and cook until the onions are translucent and the garlic is fragrant, 2 to 3 minutes.
2. Add the tomatoes, and chicken to the pot and cook, stirring occasionally, until the tomatoes have softened, 3 to 4 minutes. Add the green beans, zucchini and squash and cook, until the vegetables are crisp-tender and the chicken is cooked through, 5 to 6 minutes. Add the red pepper flakes, salt and pepper, sprinkle on the basil, stir for 30 seconds to incorporate and serve immediately.

Thursday: Apple, Bacon, and Rosemary Stuffed Pork Burgers with Roasted Sweet Potatoes
Chews Food Wisely

Ingredients:
1 ½ lbs ground pork
6-8 strips of bacon, cut into 1 inch pieces
1 apples, cored and diced
1-2 tbsp rosemary (depending how much you like rosemary)
1-2 tbsp sage (depending on how much you like sage)
salt and pepper, to taste

Directions:
1. Heat up a medium sized skillet over medium heat.
2. Chop up your bacon and add it to the pan.
3. Let bacon cook for a bit until you’re able to render a little fat. 4. When a little fat has been rendered, add in apples and begin to cook.
5. While the bacon and apple are cooking for the next 5-7 minutes, place your ground pork in a bowl, add your rosemary and salt and pepper and use your hands to combine everything.
6. Once your bacon and apples are done cooking, use a slotted spoon to remove them from the pan and place them on a paper towel on top of a plate to cool.
7. Now time to make your patties. Take a small handful of ground pork. Ball it up and shape it into a patty. You want this a bit thinner than a normal burger.
8. Now place a spoonful of your bacon and apple mixture on top of one of your patties, then place another patty on top, using your fingers to seal up the sides like an envelope.
9. Repeat until all of your ground pork is gone.
10. Now reheat your skillet with the leftover bacon fat still in it.
11. Add your stuffed burgers to the pan. Cook for about 5-8 minutes per side (depending on the thickness) until cooked thoroughly

Friday: OUT for a Chevron Party at the Armadillo Palace!

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