Monday, January 8, 2018

WW - Chicken and Fennel in Rosemary-Wine Broth

This is not 100% paleo, this is from Weight Watchers, but we love it so much don't want to lose the recipe.

Chicken and Fennel in Rosemary-Wine Broth


1-2 fennel bulbs
1 pound chicken breasts,cut into bite size pieces
 2 tsp fresh rosemary, chopped
5 Tsp (Gluten free) flour, divided
8 oz sliced mushrooms
1 TBS olive oil, divided
1 red onion, chopped
1/4cup white cooking wine
2 tsp garlic
14.5 oz chicken broth
1/2 tsp salt or to taste
1/8 tsp pepper

Trim stalk from fennel. Quarter bulb(s) lengthwise and then slice crosswise into small pieces; reserve fronds for garnish (you will have about 3 cups fennel).

Put chicken on a plate and sprinkle with rosemary; sprinkle with 4 tsp flour and toss to coat.

Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add chicken; cook, turning occasionally with tongs, until lightly browned, about 6 minutes. Transfer chicken to a plate (chicken will not be fully cooked at this point).

In same skillet over medium-high heat, heat remaining 2 tsp oil. Add fennel and onion; sauté until lightly browned and almost tender, about 5 minutes.  Add mushrooms, saute a few more minutes.

Add wine and garlic; reduce heat to low and simmer, stirring bottom of pan to scrape up browned bits, until most of wine has evaporated, about 1 minute.

In a small bowl, stir together broth with remaining 1 tsp flour; stir into skillet. Add salt and pepper; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer for 1 minute. Add chicken; cook, tossing often, until chicken is cooked through, about 2 minutes.

- we served over Rice for family, over cauliflower rice for me.  Saute'ed Kale on the side.

Thursday, November 16, 2017

Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes
(Tweaked from recipe online)

5 lbs sierra gold potatoes, peeled and diced
1 cup Milk (i use fat free)
1 cup butter, cut into chunks
1 tablespoon salt, plus

1 1/3  cups milk, warmed

1. Place the potatoes, 1 cup milk, and butter into a slow cooker.
2. Season with salt .
3. Cover, and cook on High for 4 hours, or low 8 hours.
4. Do not remove the excess liquid from slow cooker. This adds to the creamy texture.
5. Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.
6. Keep warm on low until serving.
7. Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.

Sunday, November 24, 2013

Thanksgiving Ideas

Below links are a Repost from Last year. Menu is typically the same, this year subbing out Autumn Pudding and making this instead:

Bourbon Bacon Whipped Sweet Potatoes

Tweak it, but natural sugar doesn't bother me on occasion (we rarely have treats or bake, just doesn't interest me, but want to try this Cranberry Mango Sauce.

Veggie Tray
Deviled Eggs

Brined Turkey from Joy of Cooking Cookbook
Mashed Potatoes in Crockpot
Herb Gravy
Autumn Pudding (Sweet Potato Casserole)
Paleo Stuffing - made with sausage and apple
Asparagus Casserole
Coconut Almond Green Beans
Apple Crisp/Crumble

Other Paleo Recipes I think look great:
Butternutt Squash
Another Paleo Stuffing with sweet potato sausage and cranberries
Cranberry Sauce
 Spice-Rubbed Turkey

More From Paleo Diet Lifestyle:

These look great for next year as well from Oh Snap Let's Eat:

What's for Dinner Weekly Menu: 11/24

Stuffed Pork Tenderloin, sauted spinach, roasted carrots

Meatzza Pizza and Salad

BBQ Thighs, brussel sprouts

Tday! Lots of leftovers!

What's for Dinner: Weekly Menu 11/18

Roasted Chicken in Gravy, mashed cauliflower, green beans

Cajun Jambalaya in Cauliflower Rice

ham/gruyere baked omelet (Primal with dairy); sweet potato hashbrowns

Beef Stroganoff Soup

Sunday, November 17, 2013

What's for Dinner: Menu 10/22-11/15

Little behind, so lumping in one full list!

Chicken Ala King, steamed asparagus

Honey and chili glazed pork tenderloins, glazed carrots, roasted broccoli

adobo bacon burger with sliced tomatoes, avocados, sweet potato fries, spinach salad

Chicken Soup

Orange Chicken

Meatzza Pizza

Eggs Benedict Burgers, Avocado Slices, Yam Fries

Spaghetti Squash with Pesto, chicken, and cherry tomatoes

BBQ Chicken, Balsamic Broccoli, carrots

Steak, asparagus and feta, brusselsprouts

Chicken Cordon Bacon, steamed cauliflower

Garlic Herbed Mashed Cauliflower, Steak, Green Beans

Tomato Soup with Sausage

Paprika Lime Chicken, Roasted Zuchini, Spinach tomato salad

Shrimp Scampi Spaghetti Squash

Breakfast (Scrambled eggs, bacon, hasbrown sweet potatoes)

Taco Bar

Sweet Potato Chili

Monday, October 14, 2013