Macaroni & Cheese

Macaroni & Cheese

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Macaroni & Cheese
Course Main Dish
Servings
Servings
Ingredients
Course Main Dish
Servings
Servings
Ingredients
Instructions
  1. Cook noodles according to package directions, drain and put back in the pot.
  2. Add all the other ingredients, reserving half the cheese, stirring together.
  3. Transfer to a casserole dish, cover with remaining cheese and bake until bubbly.
Garlic Lime Chicken

Garlic Lime Chicken

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Garlic Lime Chicken
Baked chicken breast on white plate with broccoli and rice
Course Main Dish
Cuisine Keto, Low-Carb, Paleo
Servings
Servings
Ingredients
Course Main Dish
Cuisine Keto, Low-Carb, Paleo
Servings
Servings
Ingredients
Baked chicken breast on white plate with broccoli and rice
Instructions
  1. In a small bowl, combine the first 7 ingredients.
  2. Sprinkle mixture on both sides of chicken breast halves.
  3. In a skillet, heat butter and olive oil together over medium-high heat.
  4. Saute chicken until golden brown, about 5 minutes on each side.
  5. Remove from skillet and keep warm.
  6. Add lime juice and chicken broth to the skillet, whisking up all of the browned bits from the bottom of the pan.
  7. Cook until the sauce has reduced slightly.
  8. 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.

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.
Paleo Potsticker Meatballs

Paleo Potsticker Meatballs

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Paleo Potsticker Meatballs
Meatballs served with green beans and cauliflower rice on red plate with utensils
Course Main Dish
Cuisine Paleo
Servings
Servings
Ingredients
Course Main Dish
Cuisine Paleo
Servings
Servings
Ingredients
Meatballs served with green beans and cauliflower rice on red plate with utensils
Instructions
  1. Preheat oven to 400 degrees.
  2. In a medium bowl, mix together all the ingredients except for the coconut oil.
    Ingredients for meatballs in separate bowls on granite surface
  3. Scoop out a little of the mixture at a time to roll into medium sized meat balls.
  4. Lay the meat balls out on a clean sheet pan.
    Raw meatballs with bits of carrot, cilantro and green onion showing
  5. In a large skillet, heat the coconut oil over medium-high heat.
  6. Brown the meat balls in batches on all sides.
  7. Remove the browned meatballs with a slotted spoon and place back on the sheet pan.
  8. 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.
  9. Remove from the oven and serve.
    Meatballs served with green beans and cauliflower "rice" on red plate
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.)

BLT Skillet Stir Fry

BLT Skillet Stir Fry

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BLT Skillet Stir Fry
Course Salads
Cuisine Low-Carb
Servings
Servings
Ingredients
Course Salads
Cuisine Low-Carb
Servings
Servings
Ingredients
Instructions
  1. In a large skillet over medium heat, add the bacon and onion and stir.
  2. Cook for 5 minutes, until bacon is almost cooked through. Using a slotted spoon, transfer bacon onto a paper towel lined plate.
  3. Discard the bacon fat from the skillet. Transfer bacon mixture back into the skillet and add the tomatoes and basil.
  4. Cook mixture for 5 more minutes, until bacon is very crisp and vegetables are tender.
  5. In a large bowl, add the avocado, lettuce and cucumbers.
  6. Spoon the bacon mixture over the top.
  7. To a small bowl, add next 4 ingredients (olive oil through lemon juice).
  8. Season with sea salt and freshly ground black pepper to taste.
  9. Whisk together dressing.
  10. Spoon the dressing over the bacon mixture and gently toss.
  11. Serve warm.

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