Chicken Marsala

Chicken Marsala

 

6 thinly sliced chicken breasts

1 pkg. 8 oz. sliced mushrooms

1/2 cup white wine

1 tsp. minced garlic

1 tsp. marjoram leaves

1 tsp. minced onions

1/2 tsp. coarse ground black pepper

1 tsp. basic leaves

1 tsp. parsley

2 tbsp. Earth Balance butter substitute

 

In a large skillet, heat butter on medium-high heat.  Cook the chicken breasts 4 minutes on each side or until golden brown.  Remove from skillet and keep warm in a glass baking dish.  Saute mushrooms in the skillet and cook until tender.  Pour white wine over mushrooms and add spices, except for parsley.  Bring to a boil, then reduce heat to a simmer.  Pour mushroom mixture over chicken.  Bake in the glass baking dish for 15-20 minutes.  Garnish with parsley prior to serving.

Apple Bacon Turkey Burger with Sauteed Spinach

Apple Bacon Turkey Burger with Sauteed Spinach

 

1lb. lean ground turkey

1lb. uncured, nitrate-free bacon

1/2 onion, chopped

1/2 medium apple, finely chopped

1 egg, beaten

2 tsp. garlic salt

2 Tb. apple cider vinegar

2 6oz. bags of baby spinach

 

In a medium skillet, fry bacon until crispy.  Meanwhile, chop 1/2 of an onion and divide into two piles on your cutting board.  Half will be used for the spinach and half for the burgers.  Chop 1/2 of the apple.  Munch on the remaining apple while you're cooking! Once the bacon is fully cooked, remove from the skillet and allow to drain and cool on paper towels.  Pour half of the bacon grease and drippings into another large skillet and set aside.  This will be used to cook the spinach.  In the medium skillet, sauté the chopped onion, apple, and 1 tsp. garlic salt until soft.  Drain this mixture with a slotted spoon and transfer to a mixing bowl to cool.  While this is cooling, finely chop 4 slices of the bacon.  Add the beaten egg to the apple mixture, ground turkey, and chopped bacon.  Mix together until well incorporated.  Fry the burgers in the medium skillet, adding olive oil if necessary to keep them from sticking.  Cover and cook 6 minutes on each side, or until done. 

 

Meanwhile, in the large skillet, sauté the remaining chopped onion and 1 tsp. garlic powder until soft.  Finely chop another 4 slices of the bacon and add to the skillet.  (Save the remaining bacon slices for breakfast tomorrow!).  Add the apple cider vinegar and spinach leaves and cook 3-4 minutes until wilted.  Serve your delicious burgers over the sautéed spinach and enjoy! 

 

GF Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies   *not Paleo

 

2 cups GF all-purpose flour
1 1/2tsp. baking soda
1 1/2 cups Earth Balance butter substitute, softened
1 cup organic coconut sugar
2 boxes Jello instant vanilla pudding, serves 4
1 1/2tsp. gluten free vanilla extract
3 cage free organic eggs
1 pkg. semi-sweet chocolate chips

 

Preheat oven to 375 degrees.  Combine softened butter, sugar, pudding powder, and vanilla.  Beat with mixer until smooth and creamy.  Beat in eggs, one at a time.  Gradually stir in baking soda and flour.  Stir in chocolate chips.  Drop by teaspoonful onto ungreased baking sheet.  I used a cookie scoop to make my uniform and also lined my baking sheet with aluminum foil for easy clean-up.  Bake at 375 degrees for 11-12 minutes.  It's best to refrigerate dough between batches. Allow to cool for a few minutes before transferring off of baking sheet. 

 

* Everything I searched online said the Jello instant vanilla pudding was gluten free.  It is not actually labeled on the box, so if following a strict diet (i.e. Celiac disease), please consult your physician. 
 

Chocolate Almond Bark

Chocolate Almond Bark

 

2 10oz. bags of Enjoy Life semi-sweet chocolate chunks

(This is soy, dairy, gluten & nut free.  It's sweetened with cane juice & is certified non-GMO!)

 

1/4 cup all-natural almond butter

4 tablespoons olive oil

a handful of almonds, lightly salted with sea salt

 

In a saucepan or double-broiler, melt chocolate, one bag at a time.  Mix in 2 tablespoons of olive oil.  In a separate saucepan, melt almond butter with 2 tablespoons of olive oil.  Meanwhile, place the handful of almonds into a ziplock bag.  Seal and hit with a hammer to crunch 'em up.  This helps relieve stress after a long day at work!  Line a baking sheet with parchment paper.  Pour melted chocolate onto paper, spreading until it's approximately 1/4 inch thick.  Drizzle melted almond butter on top, in a fancy design to impress your friends.  Sprinkle crushed almonds on top and place in refrigerator until cooled.  Break apart into bark and serve to your holiday guests!  Or wrap it up in a tin as a gift! 

 

Roasted Broccoli

 

Preheat oven to 400 degrees.  Cut one head of fresh broccoli from the stem and wash.  Cut into florets and pat dry.  This is key!  Place in a bowl and drizzle with olive oil.  About 3 tablespoons should be fine.  Toss with garlic salt and cracked black pepper to taste.  Spread onto baking sheet lined with aluminum foil.  Roast for 10-13 minutes until edges are brown and crispy.  This is so delicious and addicting! 

 

Taco Salad

Taco Salad

 

1lb. grass-fed ground beef

1 packet Old El Paso low sodium natural spices taco seasoning

3/4 cup water

1 head lettuce

a handful of grape tomatoes, sliced

a handful of shredded mild cheddar cheese (omit if following strictly Paleo)

all natural roasted tomato salsa (I used Wholly brand)

 

In a large skillet, brown ground beef until cooked.  Drain.  Add taco seasoning packet and water to beef in skillet.  Reduce heat to low and cook until warm.  On a plate, create a bed of lettuce.  Spoon beef mixture into lettuce.  Top with sliced tomatoes, shredded cheese (if you are willing to cheat from strict Paleo), and salsa to taste. 

 

 

 

Twice Baked Acorn Squash

Twice Baked Acorn Squash

 

Acorn Squash, cut length-wise

4 Tbs. organic coconut sugar

2 tsp. cinnamon

2 Tbs. Earth Balance butter substitute

 

Preheat your oven to 400 degrees.  Spray the two halves of the acorn squash with olive oil.  Sprinkle with 2 Tbs. coconut sugar and bake for one hour in a casserole dish with 1 inch of water, the same way you would bake a spaghetti squash.  Once removed from the oven and cooled for 10 minutes, scrap and mush the squash to a mashed consistency in a separate bowl.  Mix with butter, cinnamon, and remaining coconut sugar.  Return the mixture to the squash shell and bake for another 10 minutes, until well heated.  Serve with a dollop of butter.