by Saving Dinner | May 28, 2020 | Recipe
Print Recipe
Shrimp and Snap Pea Stir Fry
Instructions
In a large skillet, heat 2 tablespoons coconut oil over medium heat.
To the skillet, add the garlic, onion, jalapeno, salt and pepper, and shrimp.
Cook for 10 minutes, until shrimp, is opaque and curled into a "c" shape.
Place shrimp into a bowl.
Heat the remaining coconut oil in the skillet over high heat.
To the skillet, add the remaining ingredients (carrot through coconut aminos) and season with salt and pepper.
Cook for 10 minutes, until vegetables are tender.
To the vegetables, add the shrimp and stir.
-
by Saving Dinner | May 18, 2020 | Recipe
Print Recipe
Garlic Lime Chicken
Instructions
In a small bowl, combine the first 7 ingredients.
Sprinkle mixture on both sides of chicken breast halves.
In a skillet, heat butter and olive oil together over medium-high heat.
Saute chicken until golden brown, about 5 minutes on each side.
Remove from skillet and keep warm.
Add lime juice and chicken broth to the skillet, whisking up all of the browned bits from the bottom of the pan.
Cook until the sauce has reduced slightly.
Return chicken to the skillet to thoroughly coat with the sauce; serve.
Recipe Notes
Nutritional Information: Per Serving: 343 Calories; 11g Fat; 55g Protein; 2g Carbohydrate; trace Dietary Fiber; 147mg Cholesterol; 612mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat. LC
SERVING SUGGESTION: Steamed green beans and Cauli-rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” until tender; drain; salt and pepper to taste and fluff with a fork).
SERVING SUGGESTION: Serve brown rice instead of Cauli-rice. KOSHER: Use all oil instead of butter and oil.
Variations of Garlic Lime Chicken:
Tex Mex Top with cilantro, avocado, tomato, and red onion. Serve with black beans, whole wheat tortillas, and a large salad.
Capers Verison Use 4 tablespoons lemon juice instead of lime juice. Top with capers and parsley.
by Saving Dinner | May 16, 2020 | Recipe
Print Recipe
Chicken Burgers with Pickled Beets
Instructions
In a medium bowl, mix the first 4 ingredients (chicken through chili powder).
Form chicken mixture into patties.
Heat grill to high heat and place burgers on the grill.
Cook for 10 minutes on each side, until burgers are no longer pink in the center.
In a large skillet, over medium heat, heat coconut oil.
To the skillet, add the onion, vinegar, honey, and beets.
Season with sea salt and freshly ground black pepper to taste and cook for 5 minutes until vegetables are tender.
Place burgers on lettuce leaves and top with sautéed onion and beets.
-
Recipe Notes
SERVING SUGGESTION: Sweet Potato Fries (Peel sweet potatoes and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, until tender; season to taste with salt, pepper and chili powder.)
by Saving Dinner | May 13, 2020 | Recipe
Print Recipe
Ginger Mahi Mahi
Instructions
In a glass baking dish combine honey, soy sauce, balsamic vinegar, ginger, garlic, and 2 teaspoons of coconut oil.
Season mahi with salt and pepper and place in the dish.
Cover and chill for at least 20 minutes to marinate.
Heat remaining 2 teaspoons of coconut oil in a large skillet over medium-high heat.
Remove fish from dish and discard marinade.
Sear fish on each side for 4-6 minutes turning only once until the fish flakes easily with a fork.
Remove from pan and keep warm.
by Saving Dinner | May 12, 2020 | Recipe
Print Recipe
Lavender Roast Chicken
Instructions
In a large bowl, whisk together the first 7 ingredients (Chardonnay through garlic).
Add chicken; cover the bowl with plastic wrap and allow it to marinate overnight, turning every few hours.
Preheat oven to 400 degrees.
Remove chicken from marinade and place it in a large baking dish or roasting pan, breast side up.
Pour remaining marinade over the chicken and season it evenly with salt and pepper.
Bake for 1 to 1 1/2 hours or until juices run clear.
Serve sliced chicken topped with pan juices.
by Saving Dinner | May 12, 2020 | Recipe
Print Recipe
Paleo Potsticker Meatballs
Instructions
Preheat oven to 400 degrees.
In a medium bowl, mix together all the ingredients except for the coconut oil.
Scoop out a little of the mixture at a time to roll into medium sized meat balls.
Lay the meat balls out on a clean sheet pan.
In a large skillet, heat the coconut oil over medium-high heat.
Brown the meat balls in batches on all sides.
Remove the browned meatballs with a slotted spoon and place back on the sheet pan.
Once all the meatballs have been browned place the sheet pan in the oven and bake for 12-15 minutes, or until the meatballs are cooked through.
Remove from the oven and serve.
Recipe Notes
Serving Suggestion: Steamed green beans and cauli-rice. (Process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork.)
