Chicken with Spinach and Prosciutto Smothered in Provolone - 377 Calories/14 Weight Watchers Points

I know it's been awhile since I've posted any recipes, I just haven't been feeling very creative - until tonight. One thing that I'll be changing is, in addition to the calorie count, I'll be adding the Weight Watchers points for those that are following Weight Watchers. Tonight's point count is 14 and it include protein, green veggie, and dairy.

6 Ounce bomeless, skinless chicken breast.
1 Ounce sharp provolone
1 Ounce prosciutto
2 Cups fresh spinach
1 Tablespoon minced garlic
1/2 Tablespoon coconut oil
Crushed red pepper
Black pepper
Oregano

Preheat the oven to 475 degrees. Heat coconut oil in a nonstick pan on high. Drop prosciutto in and sear rapidly on both sides and remove from the pan and set aside. Sprinkle both sides of the chicken breast with oregano and black pepper. Brown both sides of the chicken and place on a baking pan. Add the spinach, garlic, and crushed red pepper (to taste) to the pan and sauté until wilted. Remove from heat. Layer the prosciutto on top of the chicken followed by the spinach. Bake for 10 minutes. After 10 minutes, layer the provolone and bake until the cheese is melted. Remove from the oven and serve.

Serves 1

Tomatillo Lime Chicken - 282 Calories per Serving (Serves 2)

I have always thought about cooking with tomatillos, as they looked very interesting. While I was at C&D Produce on Military and Investment Lane (great produce and CHEAP!) I saw some and figured I'd buy them. When I got them home I thought "what the hell am I going to make with them?" So I threw this together, and it was great!

1 Pound of boneless/skinless chicken breast, cut into 1 inch cubes
4 Tomatillos, peeled, washed, and cut into 1/2 inch cubes
1 Sweet onion, cut in half and thickly sliced
2 Jalapenos, thinly sliced (I leave the seeds in for more heat, remove the seeds for less heat)
1 Tablespoon of minced garlic
1 Teaspoon of cumin
1/2 Teaspoon of white pepper
1/2 Teaspoon of salt
1/2 Cup of organic vegetable broth
1 Lime (for juice)

Spray a nonstick pan with olive oil and heat on high. Add the chicken and saute for 3 minutes or until well browned. Add the tomatillos, onion, jalapenos, and garlic. Continue to saute for 2 to 3 more minutes. Add the spices and vegetable broth. Cook well until the sauce becomes thick and the tomatillos "break down" (become soft and break apart). You may need to add abit more broth. Squeeze the juice of one lime into the mixture and stir well. Continue to season to taste. Remove from heat and serve.
Serves 2

Bacon Wrapped Veggie Stuffed Chicken - 400 Calories

Bacon, chicken, veggies, what's not to love? Oh, did I mention BACON?? There aren't alot of spices in this recipe because the bacon adds alot of flavor and the cumin and marjoram add a nice, clean flavor.

8 Ounce boneless, skinless chicken breast, split almost all the way through and pounded to about 1/4 inch thin
3 Strips of nitrate free, uncured bacon
4 Asparagus spears
1/2 Red bell pepper, sliced thin
1/4 Red onion, sliced thin
1ish Cup leaf spinach
1 Teaspoon minced garlic
Marjoram
Cumin
Salt
Black pepper
Splash of vegetable broth

Preheat the oven to 425 degrees. Spray a nonstick pan with olive oil from the misto and heat on high. Add the onion, garlic, red bell pepper, and asparagus and saute for 3 minutes. Add the spinach and a splash of vegetable broth. Saute until the spinach is wilted and remove from heat. Sprinkle the chicken breast with salt, pepper, cumin, and marjoram. Place the vegetables on the chicken breast, then fold/roll closed. Wrap the chicken with the bacon. Place on a pan and bake for 30 minutes. After 30 minutes, remove from the oven and let rest for 5 - 7 minutes and serve.
Serves 1

Cauliflower Leek Soup - 100 Calories

I love cauliflower soup! My grandma and dad make great soup but use flower and cream. This is completely paleo friendly, tastes great, and has my own twist on it!

1 Head of cauliflower
1 Leek
2 Cups of organic vegetable broth
1 Cup unsweetened, silk coconut milk
1 Tablespoon of ghee
1 Teaspoon of salt
1/2 Teaspoon of pepper
1/2 Teaspoon of curry powder

Microwave the cauliflower until soft. Pull all the florets off and place in a pot. In a separate nonstick pan, add the ghee and the leek. Sauté until soft and add to the cauliflower. Mash with a potato masher and add the vegetable broth and coconut milk. With an electric mixer, mix until you get to the consistency you want. I like mine alittle chunky. You can also use an immersion blender to make the soup creamier. Add the spices, stir and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes.
Serves 4

Chicken with Spinach and White Sweet Potato - 355 Calories

Tonight, as usual, I opened up the fridge and said "what the hell am I going to cook? Let's see...I have chicken (as usual), spinach, white sweet potato, onion, and tomato." So I threw it all together as below...

7 Ounces of chicken breast cut into 1 inch cubes
1 White sweet potato, microwaved, peeled, and cut into 1 inch cubes
2 Cups of spinach
1 Plum tomato, cut into 1/2 inch cubes
1/4 Onion, sliced
1 Teaspoon marjoram
1/2 Teaspoon oregano
1/2 Teaspoon Kosher salt
1/2 Teaspoon black pepper
Splash of vegetable broth

Spray a nonstick pan with oil from the misto, heat on high. Add chicken and sauté for 3 minutes. Add all the vegetables except for the spinach and sauté unto the onion is tender. Add a splash of vegetable broth to deglaze the pan. Add the spices and sauté well. Add the spinach and another splash of vegetable broth and sauté until the spinach is wilted.
Serves 1

Sweet and Spicy Sriracha Chicken - 483 Calories

Everyone that knows me knows I love the heat. I also love sweet. This dish is the best of both worlds! Sweet and spicy sriracha chicken. Sriracha gives it the heat and honey the sweet. Since commercial sriracha isn't paleo, I found a quick and easy sriracha recipe on nomnompaleo.com (http://nomnompaleo.com/post/36060636540/paleo-sriracha-homemade-20-minute-sriracha). When I made the sriracha, I did not cut and discard the seeds and ribs because I wanted a hotter sauce. I also substituted a plum tomato and unsweetened organic ketchup with 3 drops of organic stevia extract for the tomato paste.

9 Ounces on boneless/skinless chicken breast but into 1 inch chunks

1/2 Red bell pepper cut into 1 inch pieces

1/4 Red onion sliced

6 Stalks of baby bok choy, each stalk cut into 4 pieces

2 Tablespoons of sriracha

1 Tablespoon of minced garlic

1 Tablespoon of ghee

1 Tablespoon of honey

1 Tablespoon organic coconut aminos (soy sauce substitute)

1/2 Teaspoon ginger

Heat ghee in a nonstick pan. Add chicken and sauté until brown. Add the veggies, garlic, and ginger. Cook for 3 minutes and add the coconut aminos. Cook for 3 more minutes. Add honey and sriracha. Cook for 3 more minutes then serve. 

Serves 1

Shrimp and Scallop Scampi - 446 Calories

It's no secret I love garlic so shrimp scampi has always been a favorite of mine. Unfortunately, the original recipe with butter over pasta isn't paleo but my version is.

6 Ounces of large shrimp

3 Ounces of bay scallops

3 Ounces of Miracle Noodles

1 Tablespoon of ghee 

1 Tablespoon of minced garlic

1/2 Tablespoon oregano

1 Teaspoon white pepper

1/2 Teaspoon salt

Splash of moscato wine

Put ghee in a nonstick pan and heat on high. Add the shrimp and scallops and sauté for one minute. Add the garlic, oregano, salt, and pepper, sauté for two minutes and then add the wine. Rinse the noodles and add to the seafood mixture. Sauté until hot then serve. I sprinkle the food with crushed red pepper. 

Serves 1