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

"Miracle" Chicken Arrabbiata Florentine - 290 Calories

Arrabiata sauce is a spicy tomato pasta sauce. I added spinach to boost the vitamins and minerals, hence the "florentine." I served it over the miracle noodles from the earlier post.

7 Ounces of boneless, skinless chicken breast cut into 1 inch cubes
2 Cup spinach
3 Tomatoes, diced
1/4 Red onion, julienned
1 Tablespoon minced garlic
4 Large fresh basil leaves, ripped into small pieces
1/2 Tablespoon oregano
1 Teaspoon cayenne pepper
1/2 Tablespoon crushed red pepper
1 Teaspoon black pepper
1/2 Teaspoon salt
Splash of moscato wine
Splash of vegetable broth
3 Ounces of Angle hair Miracle Noodles

Spray a nonstick pan with oil from the misto and heat on high. Add the chicken and sauté for three minutes. Add a splash of moscato to deglaze the pan. Add the tomatoes, onion, garlic, basil, and spices. Cook until the tomatoes break down and the onion is tender. Add the spinach and cook until wilted. Add a splash of the vegetable broth if you need to thin the sauce. Rinse the Miracle Noodles with cold water and add to the sauce. Heat thoroughly and serve.
Serves 1