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Slow Cooker Chicken Mole Tacos

Slow Cooker Chicken Mole Tacos

These were one of the best Chicken Mole Tacos I have ever tasted.

I found the original recipe in a Better Homes & Garden Magazine and have searched the internet for it but for some reason it’s not found.  The original recipe was created by Robby Melvin but I have adapted it and you get to be the recipient of it’s deliciousness.  Yay for you!

Alright so ~ a disclaimer here ~ I don’t like very spicy sauces so you’ll need to add extra adobo sauce if you want it spicier.

One of the things that I normally do NOT have in my cupboard because I enjoy them way too much are tortillas.  In this recipe I used flour tortillas because the mole sauce is so juicy and the flour tortillas hold up much better.

Flour Tortillas

Here’s a peek at what your slow cooker will look like when the chicken is almost ready …  Uh, shoulda made more, eh?  Well, this is 4 chicken thighs for two of us.

Slow Cooker Chicken Mole Tacos

It was, well, pretty close to perfection … 🙂

Slow Cooker Chicken Mole Tacos

I decided to use Manchego Cheese which is a white cheese that I find at Costco but, you can use any cheese your heart desires.

Ready to see the recipe?

Here you go ~

Slow Cooker Chicken Mole Tacos

2-4

Slow Cooker Chicken Mole Tacos

Slow Cooker Chicken Mole Tacos

Ingredients

  • 1 14 ounce can unsalted diced tomatoes
  • 1/2 cup chopped yellow onion
  • 1/4 cup sliced almonds
  • 1 ounce semi sweet baking chocolate finely chopped
  • 1/4 cup raisins (1 small box)
  • 1/4 chicken stock
  • 1/2 tsp ground cumin
  • 1/2 Tbsp canned adobe sauce (from the chipotle chili can)
  • 1/2 tsp ground cinnamon
  • 1 chipotle chili, canned in adobo sauce
  • 2 garlic cloves, smashed
  • 4 bone-in chicken thighs with no skin (or remove skin once cooked)
  • 1/2 tsp salt
  • 1 ounce cheese, shredded (I used Manchego)
  • Tomatoes
  • Flour tortillas

Instructions

  1. Make the mole sauce in a food blender by adding the following and blending until smooth:
  2. tomatoes, onion, almonds, chocolate, raisins, chicken stock, cumin, adobo sauce, cinnamon, chipotle chiles and garlic
  3. Sprinkle the chicken with salt and pepper then place it in your slow cooker.
  4. Add the blender mixture over the chicken.
  5. Put the lid on the slow cooker and cook on low for 6-8 hours.
  6. When the chicken is ready, remove them from the slow cooker and remove the bones from the chicken.
  7. Shred the chicken into pieces and return them to the slow cooker.
  8. Discard the bones.
  9. Heat the tortillas on a skillet one at a time on medium heat.
  10. Add the chicken mixture, cheese and any other toppings you'd like to the tortillas and enjoy!
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http://www.simplynorma.com/2018/01/12/slow-cooker-chicken-mole-tacos/

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Turkey Cashew Chili

Turkey Cashew Chili

What to do with all the leftover turkey from Thanksgiving?

Actually, we were fortunate to have had all the turkey and fixings provided because we headed out of town to socialize with 40+ relatives.  And when a person is from out of town, they aren’t obligated to bring anything.  Pretty cool, no?

We did take some chips and dip though as that was “travel easy” and they were eaten up quickly.

When we returned home though, we went to Costco and they had a large turkey breast with dressing already prepared at half off the original cost.  So ~ we purchased it and my husband has been eating turkey sandwiches all week.

But that can get boring, no?

So I searched the world wide web (there is a lot out there) and found a recipe that I adapted and included cashews also ~ because I think cashews should always be included in chili.

This Turkey Cashew Chili, although it has beans, is more tomato-y tasting.  Just so you know …  UNLESS, you let it sit for awhile.  Then the beans and tomatoes blend perfectly.  That’s the best way.

So ~ here’s the recipe for you.  Enjoy!

 

Turkey Cashew Chili

Category: Entree

6

Turkey Cashew Chili

Turkey Cashew Chili

Ingredients

  • 2 Tbsp olive oil
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 3 tablespoons minced garlic
  • 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1 28-ounce can whole tomatoes (crush them while cooking)
  • 1 teapoon tomato paste
  • 1 cup chicken stock
  • 2 15 oz cans kidney beans
  • 2 teaspoon dried oregano
  • Salt, to taste
  • Black pepper, to taste
  • 4 cups of shredded, cooked turkey meat
  • 1 teaspoon honey
  • 3/4 cup cashews
  • Possible toppings: chopped green onion, sour cream, shredded cheese

Instructions

  1. In a large pot, heat the olive oil on medium heat.
  2. Add then saute the onions, pepper, garlic, and spices (including the salt and pepper) until the veggies are soft.
  3. Add the canned tomatoes, chicken stock, cooked turkey, tomato paste, and kidney beans.
  4. Bring to a simmer and reduce heat to low for approximately one hour.
  5. Add the honey and simmer another 10 minutes.
  6. Enjoy!
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http://www.simplynorma.com/2017/11/30/turkey-cashew-chili/

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Chili with Cabbage and Fresh Tomatoes

Paleo Chili with Cabbage and Fresh Tomatoes

Have you ever purchased a food item from the grocery store that was too much to use in one meal?

Well, as you can see, I purchased a whole schlew of tomatoes.

Grape Tomatoes

Since I had chili on my mind, I decided to use these tomatoes in my chili ~ good paleo chili recipe with cabbage and fresh tomatoes.  I couldn’t go wrong.

I decided to use chili powder, garlic powder, ground cumin and oregano as my seasonings.

Seasonings

Since everything pretty much got thrown in a large skillet, this recipe is on my list of “simple and easy chili recipes.”

Chili with Cabbage and Fresh Tomatoes

Make sure you adjust the seasonings (spices) to your taste.  Some people like spicy chili but I prefer mine mild.

And … here’s the recipe.

Chili with Cabbage and Fresh Tomatoes

Chili with Cabbage and Fresh Tomatoes

Chili with Cabbage and Fresh Tomatoes

Ingredients

  • 2 teaspoons olive oil
  • 1 1/2 pounds ground beef
  • 1/4 cabbage, sliced thin
  • 2 teaspoon oregano
  • 2 teaspoons chili powder
  • 2 teaspoon ground cumin
  • 2 teaspoons ground garlic
  • Grape tomatoes, halved
  • 1/2 onion, chopped
  • 1/2 yellow pepper, chopped
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. In a large skillet, melt the olive oil then add the onion, pepper and cabbage.
  2. Cook the vegetables until they are soft.
  3. Add the beef and cook until it’s browned.
  4. Add the spices, salt, and pepper then stir.
  5. Taste and adjust spices if you'd like.
  6. Allow to cook through for about 20 minutes then add the tomatoes and cook another 10 minutes.
  7. Serve with a baked white sweet potato.
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http://www.simplynorma.com/2017/10/26/chili-with-cabbage-and-fresh-tomatoes/

Enjoy!

For more paleo recipes, click here.

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Baked Tilapia with Roasted Vegetables

 

Baked Tilapia with Roasted Vegetables

I purchase frozen tilapia filets at Costco to have them ready for a quick dinner.

The tilapias usually take 8 hours to thaw in the refrigerator although I’ve found that I can take them out frozen and thaw them in cold water.  I simply fill a large bowl with cold water and place the tilapias in them, wait 15 minutes, empty out the cold water and replace with new water and start the process over again until they are thawed.  This takes maybe 45 minutes to an hour but in a pinch it works better than having to wait 8 hours (unless you’re super organized and remember to take them out in the morning).

This recipe is fairly quick if just a bit messy but it’s a recipe that’s worth making.

Baked Tilapia with Roasted Vegetables

I’ve heard it said that tilapia has less Omega 3 levels than salmon but hey, that’s okay.  It’s not like one eats it every day, right?

So ~ without further ado, here’s the recipe for you try.  Enjoy!

Baked Tilapia with Roasted Vegetables

Category: Entree

Cuisine: Seafood

2

Baked Tilapia with Roasted Vegetables

Baked Tilapia with Roasted Vegetables

Ingredients

  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1/4 cup bread crumbs
  • 1/4 cup all-purpose flour
  • 1 egg, lightly beaten (at room temperature)
  • 4 (6-oz.) tilapia fillets
  • Kosher salt
  • Ground black pepper
  • 2 tablespoons Olive Oil
  • 1 (12-oz.) pkg. steam-in-bag fresh broccoli florets
  • 2 medium carrots, peeled and sliced diagonally
  • 1 lemon, cut into wedges

Instructions

  1. Preheat the oven to 400°F.
  2. Melt the butter in a skillet over medium-high heat.
  3. Add the garlic and cook 30 seconds.
  4. Add the breadcrumbs to the garlic then cook another 5 minutes.
  5. Remove the garlic/breadcrumb mixture and put it in a wide based shallow bowl.
  6. Place the flour and egg in separate shallow bowls also.
  7. Salt and pepper the tilapia.
  8. Coat the tilapia in flour then dip it in the egg and lastly coat it in the breadcrumb mixture.
  9. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, oil, broccoli, and carrots on a sheet pan coated with cooking spray.
  10. Add the tilapia to pan.
  11. Bake everything together at 400°F for approximately 15 minutes or until the tilapia is cooked through.
  12. Serve with lemon wedges.
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http://www.simplynorma.com/2017/10/24/baked-tilapia-with-roasted-vegetables/

Did you know? Tilapia is the fourth most consumed fish in the United States dating back to 2002.

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Sweet Potato and Red Lentil Curry

Sweet Potato and Red Curry

Yeah so, this recipe is very un-paleo.  We’ve been cheating on the paleo diet quite a bit and my desire to have an Indian recipe led me to this very delicious recipe that I found in a Cooking Light magazine.

I did make a few changes to the original recipe so have re-written it below.  I hope you enjoy it as much as we did.  The original recipe calls for it to be served over rice but we served it with slices of french bread.  Quite delicious!

Sweet Potato and Red Lentil Curry

Category: Dinner

Cuisine: Indian

Sweet Potato and Red Lentil Curry

Sweet Potato and Red Curry

Ingredients

  • 4 cups peeled, cubed sweet potato
  • 3 1/2 cups water
  • 2 cups dried red lentils, washed
  • 2 cups vegetable broth
  • 3/4 cup finely chopped onion
  • 2 tablespoons Indian spicy grilling paste
  • 2 teaspoons garam masala
  • 2 teaspoons grated peeled fresh ginger
  • 2 teaspoons ground turmeric
  • Cooking spray
  • 1/2 tablespoon sugar
  • 3/4 teaspoon kosher salt
  • 3 garlic cloves, minced
  • 1/2 cup canned coconut milk
  • 1/8 cup apple cider vinegar

Instructions

  1. In a slow cooker that's coated with cooking spray, add all the ingredients except for the coconut milk and apple cider vinegar and slow cook for approximately 8 hours.
  2. Add the coconut milk and apple cider vinegar then stir everything together.
  3. Allow the curry to sit for about 5 minutes then serve over rice, a sweet potato or with warm bread.
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http://www.simplynorma.com/2017/09/13/sweet-potato-and-red-lentil-curry/

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Paleo Beef Shish Kabobs

Paleo Baked Beef Shish Kabobs

I’m still trying to keep my meal planning very simple so I can spend more time in the yard this spring/summer.

So ~ I made these marinated paleo Beef Shish Kabobs that took absolutely no time at all.  You don’t have to marinate the meat, however, if you do the meat will be a lot more tender.

But, first things first ~ I used wooden skewers and they have to be soaked so they don’t burn in the oven.  I soaked them in cool water for about 20 minutes.  That did the trick. (The knife was to hold them down as they kept floating.)

Soak Wooden Skewers

Now, besides onion powder, garlic powder, salt and pepper, I use white vinegar to “soften” the beef. The longer you can marinate the beef the more tender it will be.  Today I only marinated the beef for a couple hours and it didn’t come out as tender as my mouth was watering for ~ I think my problem though was using too little vinegar so the recipe below uses more than what I used.  It will also depend on how much meat you have to tenderize so if  you use a little bit of beef, don’t use as much vinegar ~ more beef, more vinegar.

The pieces of beef below were marinated, trimmed of fat and then cut into smaller pieces for the skewers.

Tenderize the Beef

I only used peppers and onion to accompany the beef. Simple, right?

Vegetables for kabobs

Since I had cherry tomatoes on hand, I added them on the side so they could roast. I could have put them on the skewers but that sounded messy to me.

Cherry Tomatoes

The shish kabobs should bake for about 20 minutes IF you like your meat medium well. I took them out at 10 minutes just to see what they looked like ~ a little to red for me:

Medium Baked Beef Shish Kabobs

These came out much better ~ don’t you agree?

Paleo Baked Beef Shish Kabobs

Now for the recipe ~

Paleo Beef Shish Kabobs

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Category: Entree

Cuisine: American

5 Skewers

Serving Size: 1 Skewer

Paleo  Beef Shish Kabobs

Paleo Baked Beef Shish Kabobs

Ingredients

  • 1/4 to 1/2 cup white vinegar (depends how much meat you have)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 - 3 peppers, cut into pieces to fit on the skewers
  • 2 medium onions, cut into pieces to fit on the skewers
  • Cherry tomatoes (optional)
  • Wooden skewers

Instructions

  1. Prepare the beef stew meat by cleaning it, trimming the fat and cutting it into bite sized pieces.
  2. Season the beef with the garlic powder, onion powder, salt and pepper then toss this all together.
  3. Add the vinegar to the seasoned beef, toss then cover with plastic and place in the refrigerator for 2-24 hours to marinate.
  4. Once the meat is marinated remove it from the refrigerator and allow to come it to room temperature (about 30 minutes).
  5. In a flat medium container, add cool water and soak the wooden skewers for approximately 20 minutes.
  6. Preheat the oven to 450 degrees Fahrenheit.
  7. Prepare the vegetables for the skewers.
  8. Add pieces of beef and vegetables to the skewer alternating as you wish.
  9. Place the skewers in a casserole dish or a small oven rack to bake in the oven.
  10. If you're roasting cherry tomatoes, add them to the side of the dish next to the skewers.
  11. Bake for approximately 20 minutes (ovens bake differently so check the meat for doneness at 15 minutes).
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http://www.simplynorma.com/2017/06/16/paleo-beef-shish-kabobs/

Then ~ enjoy!

For more paleo recipes, click here.

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Baked Salmon with Cherry Tomatoes

Baked Salmon with Cherry Tomatoes

I always seem to have a hard time baking salmon so it doesn’t come out dry.  Does that ever happen to you?

Well, this recipe, adapted from a Martha Stewart one, is the absolute best salmon I’ve ever had. Seriously!  The salmon came out moist and perfect.  Moist and perfect baked salmon ~ what more could I ask for?

This paleo Baked Salmon with Cherry Tomatoes was also a welcome addition to my recipes as I had purchased a large container of cherry tomatoes from Costco (a warehouse store) and needed to use some up.  It was a fantastic way to use up a large amount of extra cherry tomatoes.

Cherry Tomatoes

It always helps when a recipe has garlic too.  Eh?  The original recipe called for one garlic clove.  Can you believe that?  Only one.  But not for me!  I crushed three garlic cloves in with the halved tomatoes that included cherry tomatoes, garlic, 1 tablespoon of olive oil and dried basil.

This mixture will be baked in the oven for approximately 10-15 minutes.

Baked Cherry Tomatoes

I use a convection oven at home and it cooks a lot faster than a normal oven.  In this case, it was a total of 10 minutes less from the original recipe.

I served this meal with a salad, steamed carrots and half of an avocado.  It was delicious and filling.

So ~ are you ready to see this scrumptious baked salmon recipe?  Enjoy!

Baked Salmon with Cherry Tomatoes

Baked Salmon with Cherry Tomatoes

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • Cherry tomatoes, halved
  • 3 cloves garlic, smashed
  • 1 teaspoon dried basil
  • Salt and ground pepper
  • 2 skin-on wild-salmon fillets

Instructions

  1. Preheat the convection oven to 350 degrees.
  2. In a small casserole dish, add the oil, tomatoes, garlic and basil then toss together.
  3. Sprinkle with salt and pepper and toss again.
  4. Bake the tomato mixture for 10 minutes then remove it from the oven.
  5. Lower the oven heat to 275 degrees.
  6. Season the salmon with salt and pepper.
  7. Add the salmon, skin-side down, to the casserole dish with the tomatoes.
  8. Take a little bit of the juice and tomatoes and spread it over the salmon.
  9. Bake the salmon for 15 minutes (a thermometer inserted in the salmon fillets should read 120 degrees when it's cooked thoroughly).
  10. Note: If not using a convection oven, add 5 minutes to the times listed above.
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http://www.simplynorma.com/2017/04/28/baked-salmon-with-cherry-tomatoes/

For additional paleo recipes, click here.

 

 

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Cauliflower Tomato Casserole

Paleo Cauliflower Tomato Casserole

Well, here I am again with another new recipe. This one is paleo and vegetarian but not vegan.  You could use vegan cheese to solve that problem though.

Cauliflower is not one of my “go to” vegetables although, add a little aged cheese and my mind magically changes its mind.

This paleo Cauliflower Tomato Casserole is very easy to make and most of the recipes can already be found in (most) of your cupboards.

Although I had purchased the cauliflower just a couple of days before, there were some parts that didn’t look “healthy” to me ~ mainly the brown parts ~ so I cut those areas off and used the rest.

Cauliflower

I first cut the cauliflower into smaller florets, rinse them clean and put them in a pot to steam until they were soft.

Steam Cauliflower

While the cauliflower was steaming, I prepared ingredients that will be combined with the cauliflower once it’s steamed ~

Ingredients

I combined the ingredients in a bowl (with the exception of the almond flour and cheese).  Only half of the can of diced tomatoes is used.  These ingredients will be combined with the steamed cauliflower.

Combine Ingredients

The almond flour was tossed with my favorite cheese ~ Kerrygold Aged White Cheddar ~ although any cheese can be used. This was then tossed over the cauliflower mixture.

Aged White Kerrygold Cheddar

Combine cheese and almond flour

Once everything was ready, I popped my uncovered casserole dish into the oven for approximately 15 minutes or until the top started browning.

So ~ here’s the recipe for you to try. Let me know what you think.

Cauliflower Tomato Casserole (Paleo)

3-4

Cauliflower Tomato Casserole (Paleo)

Paleo Cauliflower Tomato Casserole

Ingredients

  • 1 large cauliflower
  • 1/2 (14.5) can diced tomatoes
  • 2 tablespoons capers
  • 2 tablespoons chopped onion
  • 3 tablespoons oregano
  • large pinch ground cloves
  • large pinch ground cinammon
  • salt and pepper to taste
  • 1/4 cup almond flour
  • 1/2 cup aged white cheddar cheese, shredded

Instructions

  1. Preheat the oven to 400 Fahrenheit.
  2. Grease a casserole dish with olive oil or coconut oil.
  3. Cut the cauliflower into small florets and steam them until soft.
  4. Once the cauliflower is steamed, in a large bowl, add the florets and all the other ingredients except the almond flour and cheese then toss together.
  5. Add this cauliflower mixture to the casserole dish.
  6. In a medium sized bowl, combine the almond flour and cheese.
  7. Sprinkle the cheese mixture over the cauliflower mixture.
  8. Bake (convection oven) for approximately 15 minutes, uncovered, until the cheese is melted and the top is brownish.
  9. Note: For a regular oven bake approximately 25 minutes.
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http://www.simplynorma.com/2017/03/14/cauliflower-tomato-casserole/

I adapted this recipe from a book called Linda McCartney’s Home Cooking.

I sure hope you enjoy it!

For additional paleo recipes, click here.

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Beef & Cheese Filled Plantain Balls

Paleo Beef & Cheese Filled Plantain Balls

As a Puerto Rican, we ate lots of plantains growing up.

My favorite were the maduros which were yellow and very ripe even to the point of having a black skin. These were the sweet ones as opposed to the green plantains which were not sweet at all and were usually served with a garlic dip.  But the maduros ~ well, we just fried them up and ate the slices. Simple and delicious!

It’s interesting that almost every time I go to the grocery store and see the very ripe plantains they bring the price down because they assume (incorrectly) that the plantain is too ripe.  So it’s a bonus to pick up these delicious maduros.

Ripe Plantains aka Maduros

Now, being one to have a sweet tooth, I searched for a recipe to incorporate these plantains into a meal.  And, right on my bookshelf I found a book called Puerto Rican Cookery that had been given to me as a gift many years ago. It had a recipe for plantain balls but I decided to adapt it to suit my taste.

Besides the plantains, the rest of the ingredients are quite simple:  ground beef, cheese and seasonings.

The plantains are boiled in water until they look like they are going to pop out.  Then they’re taken out to cool.   Once cooled, I peeled them and added them to a bowl with butter and arrowroot starch.  Then I mashed them up.

Boiled Plantains

The ground beef is put in a skillet with the seasonings and cooked through.  This will be used to fill the plantain balls along with the shredded cheese.

Cooked Ground Beef

I added a little arrowroot powder to my hands before I picked up some of the plantain mixture to fill it.  It needs to be flattened so it can be filled with the ingredients.

Beef & Cheese Filled Plantain Balls

The plantain balls will come out looking like this …

Beef & Cheese Filled Plantain Balls

And once baked they’ll look like this …

Beef & Cheese Filled Plantain Balls

These Beef & Cheese Filled Plantain Balls are paleo … deliciously paleo.  And, if you choose, you can also fry them instead of baking them but I prefer them baked.

I served my plantain balls with Crispy Baked Eggplant Dippers and sliced tomatoes.

Ready to try this simple and tasty recipe?

Beef & Cheese Filled Plantain Balls

10 Large Balls

Beef & Cheese Filled Plantain Balls

Paleo Beef & Cheese Filled Plantain Balls

Ingredients

  • 4 very ripe plantains
  • 2 quarts water
  • 1 teaspoon salt, plus additional for beef mixture
  • Black pepper, to taste
  • 2 tablespoons butter
  • 2 tablespoons arrowroot powder
  • 16 ounces ground beef
  • Oregano, 1 teaspoon
  • Garlic Powder, 1 teaspoon
  • 1/2 to 1 cup Aged White Cheddar Cheese, shredded
  • Olive Oil
  • Olive Oil Spray

Instructions

  1. Preheat the oven to 375 Fahrenheit.
  2. In a large pot, add the water and 1 teaspoon salt then bring this to a boil.
  3. Slice the plantains in half and add them to the water with the skin on.
  4. After 15-20 minutes, remove the plantains from the water and set aside to allow them to cool.
  5. In a large skillet, add 1 teaspoon olive oil and allow this to warm.
  6. Add the beef, oregano and garlic powder to the skillet and cook until the beef is thoroughly cooked.
  7. Season the beef with salt and pepper and stir until well blended then set the beef aside.
  8. Once the plantains are cooled, remove the peel and add them to a medium sized bowl along with the melted butter and 1 tablespoon arrowroot powder.
  9. Mash the ingredients in the bowl.
  10. Coat your hand with a little bit of arrowroot powder then take a large spoonful of the plantain ingredients and make a flat patty in your hand.
  11. Add beef and cheese to the center of the patty then cover it with the plantain mixture to form a ball.
  12. Continue to make the balls until all the ingredients are gone.
  13. Spray olive oil in a casserole dish then add the plantain balls.
  14. Bake for approximately 30-40 minutes until the balls are golden.
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http://www.simplynorma.com/2017/02/28/beef-cheese-filled-plantain-balls/

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Spinach, Cheese and Olive Stuffed Chicken Breasts (Paleo)

Spinach, Cheese and Olive Stuffed Chicken Breasts (Paleo)

This paleo Spinach, Cheese and Olive Stuffed Chicken Breast recipe came out absolutely great!

Normally my chicken breasts come out a tad too dry but not this time.  I surprised even myself!

I decided on chicken breasts for tonight’s meal because I haven’t had them in quite awhile and I felt inspiration well inside of me.  If that inspiration ever wells up inside of you, go for it!

As usual, the recipe is simple and uses ingredients that most people already have in their cupboard.

Ingredients

I only used two “slices” of the aged cheddar white cheese and then I chopped it up.  You could use more cheese, but I liked the “hint” of cheese and this white cheddar does not have an overpowering flavor.

Kerrygold Aged Cheddar Cheese

Chopped Kerrygold White Cheddar Cheese

The spinach, olives and cheese will be combined in a bowl after they are all chopped.

Combine Filling Ingredients

After I cleaned and dried the chicken breasts, I sliced it down the middle but not all the way through ~

Slicing A Chicken Breast for Filling

Slice the Chicken Breasts

Next I stuffed them with the spinach mixture ~ (you’ll be tempted to overfill them, but remember that the pocket will be closed up).

Add mixture to chicken breasts

I added a tablespoon of olive oil to the bottom of a casserole dish then the chicken breasts.  Next I seasoned the chicken with salt, white pepper and oregano then closed the chicken pockets with toothpicks.

Season the chicken breasts

I baked the chicken (covered) for approximately 35 minutes before removing it from the oven.  I then added the juice of half of a lemon and a half tablespoon of butter on the top of each of the breasts then back in the oven it went, uncovered, for approximately 5 more minutes.

Add Lemon Juice and Butter

Then ~ perfection.  Moist and tasty.   I’m sure you’re ready to see the recipe, eh?

Spinach, Cheese and Olive Stuffed Chicken Breasts (Paleo)

2 servings

Spinach, Cheese and Olive Stuffed Chicken Breasts (Paleo)

Spinach, Cheese and Olive Stuffed Chicken Breasts (Paleo)

Ingredients

  • 2 boneless skinless chicken breasts
  • Olives, a handful, chopped
  • Spinach, 1 cup chopped
  • Aged White Cheddar Cheese, handful, chopped
  • Oregano, a sprinkle
  • White Pepper, a sprinkle
  • Salt, to your taste
  • Olive Oil
  • 1/2 Lemon
  • 1 tablespoon Butter
  • Toothpicks

Instructions

  1. Preheat the convection oven to 375 Fahrenheit.
  2. Clean and dry the chicken breasts then set them aside.
  3. Chop the spinach, olives and cheese and toss them in a small bowl.
  4. Slice the chicken breasts in the middle but not all the way through (you want to make a small pocket).
  5. Fill the pocket with the spinach mixture then use toothpicks to hold the two sides of the chicken breast together.
  6. In a casserole dish, add approximately 1 tablespoon olive oil to the bottom.
  7. Add the chicken breasts to the casserole dish, sprinkle with oregano, white pepper and salt then cover with aluminum foil.
  8. Bake for approximately 35 minutes then remove from the oven.
  9. Squeeze the juice from half a lemon over the chicken breasts, throw the peel in the casserole dish, add 1/2 tablespoon butter to the top of the chicken breasts then return to the oven, uncovered, for another 5 minutes.
  10. Next ~ enjoy!
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http://www.simplynorma.com/2017/02/23/spinach-cheese-and-olive-stuffed-chicken-breasts-paleo/

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