Mouthwatering Asparagus, Egg & Bacon Salad

Happy Monday! This salad is very inexpensive to make!

It’s low-carb, high in protein and fiber and perfect for gluten-free and Paleo diets. Only takes about 10 minutes to make.

 

Ingredients:

• 1 large hard boiled egg, peeled and sliced
• 1 2/3 cups chopped asparagus
• 2 slices cooked and crumbled center cut bacon
• 1/2 tsp Dijon mustard
• 1 teaspoon extra virgin olive oil
• 1 teaspoon red wine vinegar
• pinch salt and pepper, to taste

Directions:

Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.

In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.

Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!

 

Courtesy Of: http://www.skinnytaste.com

Green Eggs & Ham: Happy St. Patricks Day!

Ingredients

1-2 tablespoons of butter or margarine 4 slices of ham
8 eggs
2 tablespoons of milk

1-2 drops of green food coloring 1/4 teaspoon of salt
1/4 teaspoon of pepper

What You’ll Need

knife, medium-size mixing bowl, wire whisk or eggbeater, large frying pan, spatula, aluminum foil, serving plates

1. With an adult’s help, melt a teaspoon of butter in a large frying pan over medium heat. Add sliced ham and brown until edges are slightly crisp. Remove the ham from the pan, cover with aluminum foil, and set aside.

2. In a medium-size mixing bowl, combine the eggs, milk, salt, and pepper. Beat with a whisk until frothy. Then add 1-2 drops of green food coloring until you reach the desired shade of green.

3. With an adult’s help, heat a tablespoon of butter or margarine in a large frying pan over medium heat until the butter begins to sizzle. Then add the egg mixture to the pan.

4. Stir the egg mixture with a spatula until the eggs are firm and not too runny.

5. Transfer the eggs to individual plates. Garnish with a sprig of parsley. Add the ham prepared earlier. Serve with toast or warm rolls.

Feeds 4 hungry green-egg lovers.

Courtesy of: http://www.seussville.com

GRAIN FREE CHICKEN DIPPERS

Came across this recipe on www.primallyinspired.com. Super simple and great for kids and adults!

Ingredients

For the chicken dippers:

• 4 chicken breasts, cut into 2 inch pieces
• 2 eggs
• 2 tablespoons melted butter or fat of choice
• ¾ cup ground flaxseed
• ¼ cup romano cheese
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• sea salt and pepper, to taste

For the Buffalo Ranch Dipping Sauce:

• ¾ cup mayonnaise
• 1 teaspoon dried parsley
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried dill
• ½ teaspoon dried chives
• sea salt and pepper to taste
• 1 – 2 tablespoons (add more if you want it really spicy) of Buffalo Hot Sauce

Instructions

1. Preheat oven to 400 degrees F.
2. In a shallow bowl, mix together the egg and melted butter.
3. In another shallow bowl, mix together the flax, romano, chili powder, garlic powder, onion powder, salt and pepper.
4. Coat each piece of chicken in the egg mixture and then roll in flax/romano mixture.
5. Place chicken dippers on a parchment lined cookie sheet.
6. Bake for 10 minutes. Flip. Bake for an additional 10 minutes or until cooked through.
7. Serve with buffalo ranch dipping sauce. Enjoy!

For the Buffalo Ranch Dipping Sauce:

1. Mix all ingredients together in a bowl. Serve with chicken dippers.

Courtesy of: http://www.primallyinspired.com

CHICKEN POZOLE

 

Serves 4

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 white onion, chopped
• ½ teaspoon ground cumin
• ¼ teaspoon dried oregano, preferably Mexican
• 4 tomatillos (fresh or canned), husked and chopped
• 1 (29-ounce) can white hominy, rinsed and drained
• 4 cups chicken broth
• 1 (8-ounce) package Applegate Grilled Chicken Breast Strips, chopped
• Salt and freshly ground black pepper
• 4-6 radishes, finely diced, for garnish
• 2 ripe avocados, pitted, peeled and chopped, for garnish
• Small handful fresh cilantro leaves, chopped, for garnish

 

Directions

1. Heat the olive oil in a medium heavy pot over medium heat, then add the onions and cook, stirring occasionally, until softened, about 10 minutes.
2. Stir in the cumin and oregano and cook for 30 seconds.
3. Add the tomatillos, hominy and chicken broth and bring to a simmer. Simmer, uncovered, for 20 minutes.
4. Stir in the chopped chicken breast strips and cook until warmed through, about 3 minutes. Season to taste with salt and pepper.
5. To serve, ladle the soup into warmed bowls and pass the garnishes separately so everyone can season their soup exactly as they like.
6. Keep the soup in an airtight container for up to 3 days in the refrigerator, and up to 1 month in the freezer.

 Courtesy of: http://www.applegate.com

Egg Drop Soup in 2 steps!

Tried this recipe last night! So easy. So good.

Ingredients

• 4 cups (1 L)salt reduced chicken broth
• 2 tbsp (30 mL)salt reduced soy sauce
• 1green onion, thinly sliced
• 2eggs

Directions

• STEP 1Heat chicken broth and soy sauce in medium saucepan over high heat. Bring to boil. Stir in green onion.
• STEP 2Whisk eggs in small bowl. Slowly pour eggs in thin stream into broth, stirring gently. Serve immediately.

Thank you! http://www.eggs.ca for such a simple and delicious recipe!

Super Bowl Sunday Treats

We came across this recipe and had to share! Who says Super Bowl Sunday finger foods can’t be healthy!? Thank you Paleo Cupboard for sharing!

Paleo Chicken Skewers with Satay Sauce

Prep time:10 mins     Cook time:10 mins     Inactive: 2 hours   Servings: 2-4

Ingredients:
– 4 chicken breasts (about 1 1/2 lbs.) cut into 1 inch stripsMARINADE
– 1 small onion, minced
– 2 cloves garlic, crushed
– 1 inch of fresh ginger, peeled and grated
– 2 tsp. chili powder
– 1/2 tsp. sea salt
– 1/4 tsp. ground black pepper
– 1 Tbsp. lemon juice
– 1 Tbsp. extra virgin olive oil
– 3 Tbsp. coconut aminosSATAY SAUCE
– 1 1/2 cups full fat coconut milk
– 1/3 cup. almond butter
– 2 Tbsp. raw honey
– 1 Tbsp. fish sauce
– 2 tsp. lime juice (or more to taste)
– Dash. sea salt (or more to taste)
– Dash ground black pepper (or more to taste)
– 1/4 tsp. crush red pepper (or more to taste)

Equipment:
– Bamboo skewers (soaked in water for 10 minutes)
– Cutting board
– Kitchen knife
– Measuring spoons
– Measuring cups
– Resealable container or plastic bag
– Mixing bowl
– Small saucepan
– Stirring spoon

Directions:
1. Mix the marinade ingredients together in a large resealable container or resealable plastic bag. Place the chicken inside and allow to marinate in the refrigerator for 2 hours or more.
2. To make the sauce, combine all of the ingredients in a small saucepan over medium-high heat and bring just to a boil. Reduce heat to low and allow to simmer for about 5 minutes. Taste and adjust seasonings as needed.
3. Skewer the chicken onto bamboo skewers and grill for 3-4 minutes on each side or until chicken is cooked through. Serve the chicken on the skewer along with the sauce.

Courtesy of: http://www.paleocupboard.com/chicken-skewers-with-satay-sauce.html

LINDA PUGLIESE’S CHICKEN SOUP WITH POACHED EGGS

We came across this delicious recipe and had to share!!

 

Simply THE BEST chicken soup you will ever eat!

Serves 2

Ingredients:

4 cups chicken stock (homemade is best!)

120 grams dried maltagliati or broken up lasagna sheets

2 cups arugula

1 cup shredded chicken reserved from stock preparation

2 eggs

¼ cup grated parmigiano reggiano

¼ cup breadcrumbs, toasted in 1 tablespoon olive oil until crispy

fruity extra virgin olive oil for drizzling

salt and pepper,

Directions:

1.Bring stock to a simmer in a medium saucepan. Season to taste.

2.Add maltagliati and cook for 8–10 minutes in broth, or according to package instructions if using lasagna sheets.

3.Just before the pasta will be cooked al dente, add arugula and chicken and crack eggs gently into the broth.

4.After 3 minutes, carefully ladle into 2 bowls, 1 egg in each, and top with breadcrumbs, grated parmigiano reggiano, salt, pepper, and a generous drizzle of fruity extra virgin olive oil.

Read more: http://www.sweetpaulmag.com/food/linda-puglieses-chicken-soup-with-poached-eggs#ixzz2rio9y8Jd

Holiday Cheer Eggnog!!!

Ingredients:

• 6eggs
• 1/3 cup (75 mL)liquid honey or sugar
• 1/8 tsp (0.5 mL)salt
• 4 cups (1 L)milk (1%), divided
• 1 tbsp (15 mL)vanilla extract
• Optional flavourings (see Tips)

 Instructions:

• STEP 1Whisk eggs, honey and salt in large saucepan. Gradually add 2 cups (500 mL) milk. Cook and stir over medium-low heat until mixture coats back of spoon, 12 to 15 minutes. (Do not let mixture boil.)
• STEP 2Pour into large heatproof bowl; stir in remaining milk and vanilla. Place bowl in ice water, stirring frequently, until mixture is cool, about 15 minutes. Cover and refrigerate for at least 3 hours.
• STEP 3When ready to serve, whisk in flavouring, if desired.

Tips:Try adding of of these flavouring suggestions to prepared, cooled eggnog:

Stir in 1/2 to 1 cup (125 to 250 mL) rum or brandy or a combination of both.

Stir in 1-1/2 tsp (7 mL) instant coffee granules dissolved in 1 tbsp (15 mL) hot water or 1 to 2 tsp (5 to 10 mL) rum extract.

Stir in 2 cups (500 mL) softened vanilla ice cream and blend with whisk or mixer.

Replace half of the milk with Amaretto, French Vanilla or Irish Cream flavoured dairy blend for coffee.

Eggnog may be covered and stored in the refrigerator for several days.

To serve, keep bowl of eggnog on ice and serve within two hours.

For creamy eggnog, fold in 2 cups (500 mL) whipped cream or whipped topping.

Recipe: Roasted chicken with an herbed cream sauce!

Serves 4| Hands-On Time: 10m| Total Time: 1hr 35m

Ingredients

• 1/4 cup dry white wine
• 1/4 cup low-sodium chicken broth
• 1/4 cup heavy cream
• 1/2 cup chopped fresh herbs (such as flat-leaf parsley, chives, and basil)
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 3 1/2- to 4-pound chicken, giblets removed
• 1 tablespoon olive or vegetable oil

Directions

1. Adjust oven rack to lowest position. Heat oven to 450° F. Place a rack in a large ovenproof skillet or small roasting pan. Pat the chicken dry and place it in the pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head. Rub the oil over the skin. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss 1/2 teaspoon of the remaining salt into the cavity.
2. Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 180° F on a meat thermometer, about 40 minutes more.
3. Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer the bird to a cutting board. Let it rest for at least 15 minutes before carving.
4. Place the pan containing the drippings over medium heat. Simmer until the liquid reduces by half. Add the wine and broth and cook, stirring and scraping the bottom of the pan, until the sauce thickens slightly, about 2 minutes. Add the cream. Remove from heat. Strain the sauce, if desired. Stir in the herbs, 1/4 teaspoon each salt and pepper. Spoon the sauce over the carved chicken.

Posted on http://www.realsimple.com By Pam Anderson , February, 2006