Irish Stew

Irish Stew

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Irish Stew
School House Crock!
Course Main Dish
Cuisine Slow Cooker
Prep Time 20 Minutes
Cook Time 8 Hours
Servings
Servings
Ingredients
Course Main Dish
Cuisine Slow Cooker
Prep Time 20 Minutes
Cook Time 8 Hours
Servings
Servings
Ingredients
School House Crock!
Instructions
  1. In a medium skillet, heat the olive oil over medium heat.
  2. Add onion; saute for 5 minutes.
  3. Add garlic, beef cubes, thyme, sage, salt, and pepper; saute for 5 minutes or until beef cubes have browned.
  4. Transfer mixture to a slow cooker along with potatoes.
  5. Pour beer (or broth) over the top.
  6. Cover and cook on LOW for 8 hours.
Bok Choy Stir Fry

Bok Choy Stir Fry

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Bok Choy Stir Fry
Course Main Dish
Cuisine Paleo, Vegetarian
Servings
Servings
Ingredients
Course Main Dish
Cuisine Paleo, Vegetarian
Servings
Servings
Ingredients
Instructions
  1. In a large skillet, heat oil over medium-high heat and swirl to coat pan.
  2. Add garlic, ginger, and crushed red bell pepper cooking for about 30 seconds.
  3. Add the bok choy and cook for 3 minutes, stirring often.
  4. Stir in the broth, soy sauce, sugar, and cornstarch and bring to a boil, stirring constantly.
  5. Cook until thickened, about 1 minute.
  6. Remove from heat and sprinkle with sesame seeds.
Recipe Notes

Serve over brown rice.

Per Serving: 317 Calories; 9g Fat; 8g Protein; 52g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 429mg Sodium. Exchanges: 3 Grain (Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

SERVING SUGGESTION: Serve with steamed artichokes, some mayo for dipping, and some baby carrots for the table.

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.

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