by Saving Dinner | May 12, 2020 | Recipe
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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 | Apr 24, 2020 | Recipe
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Italian Meatballs with Basil-Mint Pesto
Instructions
Preheat oven to 350 degrees.
Place the first 6 ingredients (beef through garlic powder) in a large bowl.
Using your very clean hands, gently blend ingredients well; form mixture into 2-inch meatballs then place them 1/2 inch apart on a large baking sheet lined with parchment paper.
Bake for 20 to 25 minutes or until internal temperature reaches 160 degrees and meatballs are golden-brown.
In a food processor, place the next 4 ingredients (basil through pine nuts); pulse until almost smooth.
Gradually drizzle in olive oil and lemon juice; pulse until smooth.
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by Saving Dinner | Aug 15, 2019 | Recipe
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Balsamic California Chicken Salad
Instructions
Preheat outdoor grill to MEDIUM-HIGH.
In a medium bowl, whisk together all ingredients for vinaigrette; blend well then set aside.
Brush all sides of chicken with melted coconut oil then evenly season with salt, pepper and garlic powder. Grill for 5 to 7 minutes per side or until juices run clear; remove from grill and set aside to cool.
Meanwhile, in a large bowl, toss together remaining salad ingredients (mixed greens through bacon). Chop the cooked chicken and add it to the salad. Drizzle vinaigrette over the top and enjoy!
by Saving Dinner | Apr 5, 2016 | Recipe
Today’s new recipe, Bacon Arugula Salad with Spiced Apple Chunks, comes from our Autoimmune menu in Dinner Answers!
Bacon Arugula Salad with Spiced Apple Chunks
Serves 4
Ingredients:
1 pound bacon, chopped
1 cup sliced apple
1 teaspoon ground cinnamon
1 teaspoon honey
Sea salt and freshly ground black pepper to taste
4 cups arugula lettuce
1/2 small red onion, sliced
1/4 cup sliced radish
2 tablespoons full fat coconut milk
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 teaspoon maple syrup
Directions:
In a large skillet over medium heat, add bacon. Cook for 10 minutes, until bacon is brown and very crispy. Transfer bacon to a paper towel lined plate and discard all but 1/2 tablespoon of bacon fat from skillet.
Reduce heat to low. To the skillet, add the apple, cinnamon, honey and salt and pepper. Cook for 10 minutes, stirring occasionally.
In a large bowl, layer the arugula, onion, radish, bacon and apple.
In a small bowl, whisk the remaining 4 ingredients (coconut milk through maple syrup) and sea salt and freshly ground black pepper to taste. Pour the dressing over the salad. Toss and serve.
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We have so many more delicious recipes just like this in our Dinner Answers program, check it out!
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Bacon Arugula Salad with Spiced Apple Chunks
Instructions
In a large skillet over medium heat, add bacon. Cook for 10 minutes, until bacon is brown and very crispy. Transfer bacon to a paper towel lined plate and discard all but 1/2 tablespoon of bacon fat from skillet.
Reduce heat to low. To the skillet, add the apple, cinnamon, honey and salt and pepper. Cook for 10 minutes, stirring occasionally.
In a large bowl, layer the arugula, onion, radish, bacon and apple.
In a small bowl, whisk the remaining 4 ingredients (coconut milk through maple syrup) and sea salt and freshly ground black pepper to taste. Pour the dressing over the salad. Toss and serve.
by Saving Dinner | Jun 23, 2015 | Recipe
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Grilled Shrimp Caesar Salad
Instructions
Heat grill to medium heat.
In a medium bowl, toss the olive oil, salt and pepper and shrimp. On large skewers, thread the shrimp. Place the shrimp on the grill and cook for 5 to 10 minutes on each side, until shrimp is pink and has grill lines on both sides.
Remove the shrimp from the skewers. In a large bowl, mix the shrimp and the kale.
In a blender, blend the remaining ingredients and sea salt and freshly ground black pepper to taste. Pour the the dressing over the salad and serve.
