Lavender Roast Chicken

Lavender Roast Chicken

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Lavender Roast Chicken
Roasted chicken on wooden board
Servings
Servings
Ingredients
Servings
Servings
Ingredients
Roasted chicken on wooden board
Instructions
  1. In a large bowl, whisk together the first 7 ingredients (Chardonnay through garlic).
  2. Add chicken; cover the bowl with plastic wrap and allow it to marinate overnight, turning every few hours.
  3. Preheat oven to 400 degrees.
  4. Remove chicken from marinade and place it in a large baking dish or roasting pan, breast side up.
  5. Pour remaining marinade over the chicken and season it evenly with salt and pepper.
  6. Bake for 1 to 1 1/2 hours or until juices run clear.
  7. Serve sliced chicken topped with pan juices.
Rosemary Lemon Mahi Mahi

Rosemary Lemon Mahi Mahi

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Rosemary Lemon Mahi Mahi
Rosemary-Lemon-Mahi-Mahi
Course Main Dish
Cuisine Paleo
Servings
Servings
Ingredients
Course Main Dish
Cuisine Paleo
Servings
Servings
Ingredients
Rosemary-Lemon-Mahi-Mahi
Instructions
  1. Place fish in a large zipper-topped plastic bag.
  2. In a small bowl, combine 2 tablespoons of olive oil along with remaining ingredients (lemon juice and zest through black pepper); pour mixture over Mahi Mahi fillets then seal bag and turn to coat well.
  3. Refrigerate for at least 30 minutes or up to 6 hours.
  4. At time of cooking, heat remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
  5. Add Mahi Mahi steaks and cook for 4 minutes per side or until fish flakes easily when tested with a fork.
  6. Serve hot or at room temperature.
Beef & Butternut Squash Stew

Beef & Butternut Squash Stew

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Beef & Butternut Squash Stew
Beef & Butternut Squash Stew in a white bowl with the edge sprinkle with a red spice
Cuisine Paleo
Servings
servings
Ingredients
Cuisine Paleo
Servings
servings
Ingredients
Beef & Butternut Squash Stew in a white bowl with the edge sprinkle with a red spice
Instructions
  1. Heat the olive oil in a Dutch oven over medium heat.
  2. Add onion, garlic, rosemary and thyme; sauté until fragrant, about 5 minutes.
  3. Sprinkle beef with salt and pepper.
  4. Raise heat to medium-high and add beef; brown on all sides.
  5. Add beef broth and whisk up all of the browned bits from the bottom of the pan.
  6. Add butternut squash and stir to combine well.
  7. Bring mixture to a boil then reduce heat, cover and simmer for 1 hour until beef is cooked and fork-tender.
Recipe Notes

Nutritional: Per Serving: 457 Calories; 22g Fat; 48g Protein; 17g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol; 381mg Sodium. Exchanges: 1/2 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. Points: 12

Rosemary Pork Medallions

Rosemary Pork Medallions

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Rosemary Pork Medallions
Course Main Dish
Prep Time 5 Minutes
Cook Time 8-10 Minutes
Servings
Servings
Ingredients
Course Main Dish
Prep Time 5 Minutes
Cook Time 8-10 Minutes
Servings
Servings
Ingredients
Instructions
  1. In a small bowl or cup, make a paste from the garlic, rosemary, sage and oil.
  2. Rub into the pork then slice pork into almost 1-inch strips.
  3. In a large skillet over medium-high heat, saute pork strips until they are no longer pink in the center, about 4 minutes per side (use a little more oil if needed).
  4. Place pork strips on a serving platter and drizzle with lemon juice.
Recipe Notes

Per Serving: 215 Calories; 7g Fat; 36g Protein; 1g Carbohydrate; trace Dietary Fiber; 111mg Cholesterol; 85mg Sodium.Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat. Points: 5

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