Chicken Rosemary Sweet Potato Stew

Chicken Rosemary Sweet Potato Stew

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Chicken Rosemary Sweet Potato Stew
Course Soups & Stews
Cuisine Paleo
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Soups & Stews
Cuisine Paleo
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. In a large pot over medium heat, heat coconut oil.
  2. To the pot, add the onion and garlic. Cook for 5 minutes then add the chicken and sweet potato. Cook for 5 minutes, until chicken is brown.
  3. To the pot, add the remaining ingredients (broth through lemon zest) and stir.
  4. Cover and reduce heat to low.
  5. Simmer for 20 minutes, until chicken is cooked through and vegetables are tender.
  6. Serve warm.
The Perfect Green Bean Casserole

The Perfect Green Bean Casserole

Green beans are a real crowd-pleasing vegetable. With a mild, sweet flavor and a completely portable and edible design, green beans make a great on-the-go snack for kids, and they can also add some real visual interest to a vegetable tray.

But there’s more to this slender green veggie than looks alone!

Green beans are an excellent source of antioxidants, including beta-carotene, zeaxanthin and lutein. Green beans are high in Vitamin A, Vitamin C, Vitamin K, folate, potassium, manganese and fiber.

One of the ultimate ways to enjoy green beans for a special occasion like Thanksgiving Dinner, is with your classic green bean casserole. But the problem with most green bean casserole recipes is that they involve canned soup.

I can not stand canned soups in casseroles. I also can’t stand canned green beans. Yuck.

This Thanksgiving, I hope you’ll still enjoy green bean casserole, but in a new way—with a recipe I’ve perfected over the past few years.

Now, be forewarned. This is not an everyday vegetable dish and it is certainly not a 100% Paleo-friendly recipe. But, hey, Thanksgiving comes around once a year, and sometimes we have to bend the rules a bit in the name of tradition.

Yes, this recipe includes those canned fried onion rings because, in my opinion, you can’t have a proper green bean casserole without them!

Looking for more Thanksgiving inspiration? Download my free Thanksgiving menu, complete with recipes, timeline, and turkey triage guide.  Available in Classic, Paleo, and Keto!

Print Recipe
The Perfect Green Bean Casserole
Course Side Dishes
Servings
servings
Ingredients
Topping
The Casserole Itself
Course Side Dishes
Servings
servings
Ingredients
Topping
The Casserole Itself
Instructions
  1. Preheat oven to 400 degrees.
  2. To make the topping, blend the onions and cheese together in a small bowl; set aside.
  3. Place the green beans in a large mixing bowl. If you are using frozen beans, just put them in frozen. If you are using fresh, make sure you have steamed them to a tender crisp doneness and cooled them a bit before putting them in the bowl.
  4. In a large skillet over a medium–high heat, add the butter and touch of oil (the oil keeps the butter from burning). Add the mushrooms, garlic, salt and pepper, and cook until mushrooms are done. It’ll take about 5 minutes. Turn down the heat, if necessary, and keep the mushrooms moving periodically. Remove the mushrooms from the heat and set aside.
  5. Now add the remaining butter to the pan and add the broth and wine, bringing it to a simmer. In the meantime, toss the cheese with the flour. Add this cheese mixture to the simmering broth, whisking together until well blended. As the sauce starts to thicken, slowly add the cream, whisking all the while. Allow to simmer about 10 minutes on low. Be careful—too hard a boil and the sauce will separate.
  6. Now throw the sauce over the green beans and mix with mushrooms, and toss together to blend. Place the sauced-up beans in a 9-inch by 13-inch baking dish. Sprinkle with your topping and place in the middle of your preheated oven, cooking for about 15 minutes or until all is nice and hot and beans are thoroughly cooked through.
Beefy Mushroom Soup

Beefy Mushroom Soup

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Beefy Mushroom Soup
Course Soups & Stews
Prep Time 20 minutes
Servings
servings
Ingredients
Course Soups & Stews
Prep Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. In a large saucepan with a tight-fitting lid, brown ground beef, onion, mushrooms and garlic over medium-high heat; drain off any excess fat.
  2. Add broths, water and pumpkin; stir until well blended, thinning with additional water if needed; season with salt and pepper.
  3. Bring mixture to a boil then reduce heat, cover and simmer for 20 to 30 minutes.
  4. Add milk and simmer for 10 to 15 minutes longer.
Recipe Notes

NUTRITION per serving: 352 Calories; 3g Fat; 18g Protein; 10g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 340mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat. Points: 3

GLUTEN FREE: Make sure beef broth, chicken broth and canned pumpkin are gluten free.

Pumpkin Bean Soup

Pumpkin Bean Soup

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Pumpkin Bean Soup
Course Soups & Stews
Servings
servings
Ingredients
Course Soups & Stews
Servings
servings
Ingredients
Instructions
  1. In a blender, process cumin, black beans, onions, garlic, broth, and water at high speed until smooth.
  2. Transfer bean mixture to saucepan; stir in pumpkin and heat to boiling, then reduce heat and simmer, covered, for 5 minutes; season to taste with salt and pepper.
  3. Serve in bowls; sprinkle with chopped cilantro.
Recipe Notes

NUTRITION per serving: 110 Calories; 1g Fat; 8g Protein; 18g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 367mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat. Points: 2

SERVING SUGGESTION: Whole grain rolls and a big salad would be perfect!

Pasta Salad Primavera

Pasta Salad Primavera

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Pasta Salad Primavera
colorful shell pasta in a wodden bowl on a black surface
Cuisine Vegetarian
Servings
people
Ingredients
Cuisine Vegetarian
Servings
people
Ingredients
colorful shell pasta in a wodden bowl on a black surface
Instructions
  1. Prepare pasta according to package directions; drain and set aside.
  2. Meanwhile, steam the carrots (for 4 minutes) then add zucchini cook till just until tender, another 3 to 5 minutes. Place in a bowl with ice to stop cooking, then drain and add the vegetables in a large bowl, along with the bell pepper, onion and corn.
  3. Add remaining ingredients and mix well.
  4. Add pasta to bowl and toss lightly.
Recipe Notes

Per Serving: 203 Calories; 15g Fat; 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 30mg Sodium.  Exchanges: 0 Grain(Starch); 2 Vegetable; 1 1/2 Fat.

SERVING SUGGESTIONS: Serve with a big green salad.

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