Sauteed Chicken in Avocado Cream Sauce

This dish was a product of a lack of groceries and a stroke of genius, and it's pretty much my favorite thing that I've ever made. If you're not on the primal/paleo track, your jaw will probably drop open when you realize the amount of fat in this. If you're with me, you'll be salivating.

*Serves 2*

Ingredients:
2 Chicken breasts
3 Strips bacon
1/2 cup Chopped yellow onion
3/4 cup Chopped fresh mushrooms
1 Avocado
1/2 cup Heavy whipping cream
1/2 cup Coconut milk
2 Tbsp Butter
1/2 tsp Garlic powder
1 Tbsp Chopped fresh dill (*You can use dried, but use less if so. It still won't be as good!)
Coarse salt and pepper to taste

Directions:
In a large saucepan, cook the bacon until crisp. Remove from the pan and set aside on a paper towel. Saute the onions and mushrooms in the bacon drippings. While those cook, tenderize the chicken breasts and season with salt, pepper and a pinch of the garlic powder. Push the onions and mushrooms to the sides of the pan with a spatula and add one tablespoon of butter to the center. Once it melts, add the chicken breasts to the pan and cook on both sides until golden brown. While those are cooking, melt the other tablespoon of butter in a small pot. Stir in the cream, coconut milk, dill, garlic powder and salt. Discarding the peel and pit, puree the avocado in a food processor. Once the cream mixture is warm, add it to the food processor and blend with the avocado until smooth. Plate the chicken and sauteed mushrooms and spoon the avocado cream sauce on top. Crumble the bacon over the entire plate.

Swiss Farmer's Omelet

There was once a point in my life when I firmly believed that I had eaten my last omelet. With an omelet station readily available in my college cafeteria, I exhausted my appetite on the typical cheddar/bacon/mushroom/pepper combos. While in Vegas (before my gluten intolerance reared its ugly head), I ate a fantastic meal that they called a "Farmer's Breakfast." It consisted of toast topped with eggs and a fresh tomato sauce. The toast became a problem, but that's where I got the inspiration for this delicious monster omelet.

*Serves 1-2*

Ingredients (sauce):
2 Vine-ripened tomatoes
1/2 Yellow onion
2 Tbsp Extra virgin olive oil
1/2 tsp Garlic powder
Coarse salt and pepper to taste

Directions:
Heat the olive oil in a saucepan on medium heat. Slice open the tomatoes and remove the seeds. Dice the tomatoes and the onion. Put the onion into the saucepan and stir; once they become clear, add the tomatoes and spices. Continue to stir until well blended, then let simmer until the omelets are done (stirring occasionally while cooking).

Ingredients (omelet):
3 Large eggs
2 Slices Swiss cheese
1/3 cup Ricotta cheese
2-3 Slices of a fresh mozzarella ball
1/4 cup Arugula (Spinach would also work well; I just like arugula better.)
1 Tbsp Unsalted butter

Directions:
In a large pan, melt the butter on medium heat. Mix the eggs in a bowl so that the yolks and whites are well blended. Pour the eggs into the pan and allow to cook through, then flip the egg mixture over. Break the swiss cheese into small pieces and cover half of the egg with it. Spread the ricotta and mozzarella on top of the swiss, followed by the arugula or spinach. Fold the empty half of the egg on top of the covered half, allowing the cheese to melt for about thirty seconds. Plate the omelet and cover with the tomato sauce.

Primal Chili

When my mom used to make chili when I was young, I would pick out all of the meat and only eat the beans. Time has thrown those beans in the trash where they belong.

*Serves 2*

Ingredients:
1 lb Ground Beef
1/2 Yellow onion
1 Can diced tomatoes
1 cup Fiesta blend shredded cheese (*Once again, I eat dairy. This ingredient is optional.)
1 Tbsp Butter
1 Tbsp Chili powder
1/2 Tbsp Cumin
1 tsp Ground cayenne pepper
1/2 tsp Paprika
1/2 tsp Oregano
1 tsp Garlic powder
2 tsp Cinnamon
Coarse salt and pepper to taste

Directions:
In a large pot, melt the butter. Chop the onions and add to the pot, stirring until clear. Add in the ground beef and continue to stir, breaking the beef into small pieces. Add all spices, then the can of chopped tomatoes. Allow to simmer for about three minutes, then stir in half of the cheese. Spoon into bowls. Top each bowl with the remaining cheese.

Broiled Feta Shrimp with Greek Salad

I know that my photos aren't always the most appetizing things in the world, but trust me on this one: these pictures will have your mouth watering once you've tasted the recipes.

Ingredients (salad):
1 Cucumber (peeled)
1 Can black olives
1 Red, orange or yellow bell pepper (or a little of each for color)
1 Vine-ripened tomato
1/2 Yellow or red onion
1/2 cup Crumbled feta cheese

Directions:
Chop cucumber, onion, tomato and peppers into small chunks. Combine all ingredients in a mixing bowl. Set aside in the refrigerator to serve alongside Broiled Feta Shrimp (recipe below). *This salad is best after sitting in the fridge and allowing the flavors to blend. Be sure to prepare it a few hours before the main dish, or even the day prior if possible.


Ingredients (shrimp):
20 Large shrimp (*Buy them raw and peel/de-vein them yourself; it's worth it!)
2 Tbsp Lemon juice
4 Vine-ripened tomatoes
1 Vidalia onion
1/3 cup Dry white wine
1/2 cup Crumbled feta cheese
2 Tbsp Light olive oil
1 Tbsp Minced roasted garlic
Coarse salt to taste

Directions:
Preheat oven to 450 degrees. Peel/de-vein the shrimp, toss with lemon juice and set aside. In a large saucepan, lightly heat the olive oil. Chop the onion and tomatoes. Add the onions to the pan first, and when they become clear, add the tomatoes. Allow to simmer for about ten minutes, stirring occasionally. Turn up the heat to a boil and add the wine, allowing about thirty seconds for the alcohol to cook off before reducing the heat to medium. Add salt and garlic, continuing to stir. Put the shrimp into a glass baking dish (or oven-safe bowls). Remove the sauce from the heat and pour on top of the shrimp. Top with crumbled feta cheese. Bake for 15 minutes at 450 degrees, then broil for 1-2 minutes until the feta begins to brown. (This happens very quickly, so you will need to watch it closely. Feta won't really melt...it'll just burn.) Serve with chilled Greek salad.

Apple Baked Chicken

I love this one because I can prep it in the morning, my husband can pop it in the oven when he gets home, and it's done by the time I get home. It also makes the whole house smell fantastic.

*Serves 2-4*

Ingredients:
1 Whole chicken
1 cup Chicken broth (*Look for a box with no sugar added and low sodium.)
1 Large gala apple
2 Tbsp Unsalted butter
1 Tbsp Dried rosemary
Garlic Powder
Coarse salt

Directions:
Preheat oven to 375 degrees. Place whole chicken in a square glass baking dish (be sure to remove giblets first). Cut the apple into small slices, saving six for later, and arrange them in the baking dish all around the chicken. Put the apple core and any larger slices that don't fit into the baking dish into the chicken cavity. Cut three deep slices into each side of the chicken breast. Insert an apple slice into each. Cut one Tbsp of the butter into small slices and put under the skin all over the chicken. Soften the other Tbsp of butter in the microwave, then spread it on the outside of the chicken. Lightly pour the chicken broth on top of the chicken, allowing it to run off into the baking dish to partially submerge the apple slices. Cover the chicken with the coarse salt, garlic powder and rosemary. Bake for 2 and 1/2 to 3 hours (until chicken is well browned and crispy).

After the chicken has cooled and been served, remove any leftover meat from the carcass (especially the dark meat) and set aside in a storage container for use in a future recipe...

Sweet Potato Hash Browns

When my husband and I do breakfast for dinner, this is our staple carbohydrate. They're easy, fast and a great companion to eggs and bacon.

*Serves 2*

Ingredients:
1 Large sweet potato
3 Tbsp Organic coconut oil
Coarse salt to taste

Directions:
Peel the sweet potato, discarding the skin (this is very easily done with an apple peeler). Slice into thin circles, then slice those circles into sticks. In a large saucepan or pot, melt the coconut oil and add sweet potato. Turn the temperature to medium high. Stir the sweet potatoes so that they are all covered by the coconut oil. Let sit for 5-10 minutes, then stir. Repeat until sweet potatoes are lightly browned and crispy. Add salt to taste. Serve with eggs and sugar/nitrate-free bacon or sausage.

Almond Flour Meatballs

Meatballs sound simple; they're just balls of meat, right? Unfortunately, most of them are jam packed with random, boring fillers to help them keep their shape. Try these instead!

*Serves 2 to 4*

Ingredients:
1 lb Lean ground beef
1 Egg
1/4 cup Almond Flour
1/4 Yellow onion
1/2 tsp Garlic Powder
1/2 Tbsp Italian seasoning
Dash of paprika
Coarse salt and pepper to taste
2 Tbsp Light olive oil
1 cup Tomato sauce (*I use Earth Fare brand organic garlic tomato sauce.)
4 Slices Provolone cheese
1/2 Ball Fresh mozzarella

Directions:
Place the ground beef into a mixing bowl. Crack the egg into the bowl, then add almond flour, garlic powder, Italian seasoning, salt, pepper and paprika. With a flat cheese grater, grate the onion on top of the mixture so that it looks a little like applesauce and doesn't leave any large pieces. Mix with your hands (you can try to use a spoon, but it doesn't work too well, and you have to use your hands to form the meatballs anyway). Once fully mixed, form into 1.5 to 2 inch balls and set aside. Heat the olive oil in a large pan on low to medium heat. At the same time, preheat the oven to 350 degrees. Add the meatballs to the pan and allow to brown on one side (approximately three minutes) before attempting to flip. Once browned on all sides, transfer the meatballs from the pan into a square glass baking dish (be sure to include all pan drippings; these are essential to the flavor of the sauce). Pour the tomato sauce evenly over the meatballs. Place the provolone slices on to of the meatballs and sauce, then break the mozzarella ball into pieces and add on top of the provolone. Bake for twenty minutes. These are extremely filling all by themselves, so side dishes are not recommended.