Absolutely Simple Honey Garlic Roasted Chicken

For real. Whole chickens are the best ever. They’re so cheap. Why did no one ever tell me how cheap a whole chicken is?!  And it will last for many meals!  AND THEY ARE SO EASY!!  This one literally has 4 ingredients.  5 if you count salt and pepper, baha!

Not to mention that it is delicious.  My mother in law kinda freaked out when she tasted it!  So…I will share it with you!  Here we go!

 

So, here’s what you need:

  • 1 Whole Chicken
  • 6 Tbsp Grass Fed Butter, Melted
  • 3-4 T Raw Honey, Melted
  • 4 Cloves Garlic, Minced
  • Salt and Pepper to taste

 

And here’s how you do it:

  1. Preheat oven to 425*
  2. Rinse your chicken and make sure there are no goodies in the cavity.  Pat dry.
  3. Salt and pepper your chicken generously.
  4. Mix together butter, honey, and garlic.
  5. Baste/pour butter sauce all over (and in) the chicken.
  6. Put in your oven and roast for about an hour and a half…it will depend on the size of your chicken!  Keep an eye on it because honey does burn…but you do want a little bit of darkness!  Just not a burn taste.  🙂

 

And BAM!  You’re done!  Easy peasy!!

 

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High Protein Paleo Breakfast

Also known as the best dang omelet I’ve ever made (or eaten) in my life!!

Some of you may remember my recent story about the horrifying breakfasts I found Mr. Rodgers making because he was rushed and going for protein and health content…completely ignoring the TASTE factor.

This omelet is another result of my horror and determination…horror that I had allowed him to eat that stuff that he was creating, and determination to give him his taste back!!

 

And boy!  Did I ever nail it with this one!!  Sorry, I don’t usually brag, I promise I’m not arrogant…just really excited, yay!  Just so you know…all of this is coming from a person that traditionally doesn’t like omelets!  So without further ado…

 

Here’s what you need:

  • 2 Tbsp Grassfed Butter (Kerrygold)
  • 3 Eggs
  • 1/4 C Onion, Diced
  • 1 Clove Garlic, Minced
  • 2 Italian Sausage Patties, Diced (Check out my homemade recipe!)
  • About 1/3 Small Can of Tomato Sauce
  • Squeeze of Basil Paste (or use fresh if you have it)
  • 1/3 can Black Beans
  • Salt and Pepper
  • Avocado (For garnish)

 

And here’s how you do it:

  1. Crack eggs into a bowl and whisk.
  2. Melt half the butter in a pan over medium heat.  Add in onion and sauté until transparent.  Add garlic, stir, and sauté an additional 30 seconds or so.
  3. Add sausage patties, black beans, tomato sauce, and basil and stir, cooking for 2 minutes or so, until everything is heated through and the flavors can infuse a bit.  Put in a bowl and set aside.
  4. Melt the rest of the butter in your pan over medium heat.  Crack eggs into a bowl and whisk together, then dump in heated pan.
  5. Cook until starting to solidify most of the way in.
  6. Spoon as much filling as you can fit on one half of the egg “disk,” then fold the empty side over to make a little pocket!
  7. Carefully slide out of the pan onto your plate and garnish with sliced avocado.  Eat and be amazed!!  So much protein in one breakfast…AND so much flavor!!  BOOM BABY!!

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Italian Meatballs Over Spaghetti Squash

Ohhhh yum!  I made this a few weeks ago, and put it on the menu for this week as well.  However, I am saving it for one of the last meals because it doesn’t require a lot of ingredients that can go bad, unlike the other meals I have planned.  Well, Mr. Rodgers saw it on the menu and has been asking every couple days “WHEN CAN WE HAVE MEATBALLS?!”

That’s a good sign that this is a winner.  And you know what’s so great about it?  It’s super easy.  Aside from cooking the spaghetti squash, I had done the prep with other meals.  Allow me to explain.

Remember that amazingly yummy Saucy Paleo Pot Roast I posted about earlier?  And I told you to throw that extra sauce in a tupperware and freeze it?  Yeah.  Meatball sauce.  Check.  It worked PERFECTLY!

And remember that home made sausage recipe I rave about?  Yeah.  Double batch.  Make half into patties, half into balls.  Cook the sausage for your breakfast and toss the balls into a ziploc raw and put in your freezer.  Meatballs.  BAM!

 

Easy peasy, and delicious.  And healthy!  And apparently…it makes husbands really happy.  Can’t get better than that!

 

So, here’s what you need:

  • Leftover sauce from Saucy Paleo Pot Roast (Or create your own, but seriously….its so easy this way!)
  • Home made sausage, formed into balls instead of patties  (Probably about half a recipe, unless you want lots of meatballs!)
  • 1 Spaghetti Squash

 

And here’s how you do it!

  1. Put a soup pot on your stove, and dump your left over roast sauce into it.  Mine was frozen, so I just plopped my block of sauce in there, turned it on medium, put the lid on, and let it do its thing.
  2. Preheat your oven to 375*.  Pierce your spaghetti squash all over, place on a pan, and cook for about an hour, until it is tender to the touch.  I find it helps to roll it at least once through the cooking process.
  3. Meanwhile, when sauce has melted and is bubbly, dump in your meatballs.  My meatballs were also frozen!  Cover and let simmer at least 30 minutes, or until your squash is done.  Make sure it isn’t up too high so you don’t burn the sauce.
  4. Remove squash from oven, cut in half, and scoop out seeds.  Use a fork to remove flesh in strands.
  5. Put squash on a plate and smother with your meatballs and sauce!!  And devour!!  So flavorful and satisfying, hallelujah!

 

Peectures!

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Place sauce into pot over medium heat and begin melting.  Get your squash cooking at the same time!

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Yay bubbling sauce!  Reduce to a simmer and add meatballs, letting cook at least half an hour, or until squash is ready!

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When squash is tender, remove from oven.  Carefully cut in half and remove seeds.

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Scrape flesh out in strands and place in a bowl.

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Smother in sauce and meatballs, and DEVOUR!  Doesn’t that look amazing?!  It was just so tasty!!  I hope you enjoy this easy idea on how to prep for multiple meals at once and feed your family a super nutritious meal!

 

 

 

 

My Best Brussels Yet!

I am very proud of this side dish!  If you can even call it that, because it is so wildly flavorful, texture-full, and satisfying!!  And it came from my own brain!!  I actually had a different direction that this was going to go, but they were missing some of the ingredients I desired (I am not going to tell you what, because maybe I will find it and try agin and it will be amazing too!!).  So I grabbed a butternut squash.  Why not?!  Then I realized I had some pineapple leftover…and it all just came together!

Mr. Rodgers is madly in love with Brussels Sprouts.  It baffles me since he is not big on veggies, except this one.  And most people feel quite differently haha.  I was never crazy about them growing up.  Then I had them roasted and the rest is history!  A true love story! ❤

Anywho.  My love is even more deep now.  So I would like to share with you…my best Brussels yet!!

 

Here’s what you need:

  • 1 Carton Brussels Sprouts, Trimmed and Halved
  • 1 Sm Butternut Squash, Peeled and Diced (Small!)
  • 1/2 Large Pineapple, Diced
  • 5 Tbsp Grassfed Butter
  • 1 Tbsp Raw Honey
  • 1 Tbsp Red Wine Vinegar
  • 1/2 tsp Garlic Powder

 

And here’s how you do it:

  1. Preheat your oven to 350*
  2. Prep your veggies!  I always buy mine whole, but you can also get squash and pineapple pre-skinned and cut 🙂  Put squash and brussels in a bowl, saving the pineapple for later.
  3. Melt butter and honey in a microwave safe dish.
  4. Whisk in vinegar and garlic powder.  Reserve a tablespoon or two of the “sauce” for later.  Dump the rest over the brussels/squash and toss to coat.
  5. Pour brussels/squash onto a baking sheet (foil covered for easier clean up), and slide into your and bake about 25 minutes.
  6. Add pineapple chunks, stir, and continue cooking 15-25 more minutes, until veggies are browned but tender in the middle!!
  7. Remove, sprinkle with reserved sauce, stir, and serve!!  And make your family Brussels Believers!  😀

 

Peectures!

 

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Clean Out The Crisper Two-In-One: Episode 1; Stir Fry!

So, I know that most of my dear friends that follow me on my food adventures are also fellow HEALTH NERDS!! Nerds unite!! 😉 So there is one thing I am guessing us health nerds have in common; a problem that is not that big of a deal to non-nerds, but is to us. That issue is this; getting toward the end of a busy week, and having the fact gnawing at your brain that you have beautiful veggies in your fridge about to go bad. Few things hurt me as bad as losing veggies to the trash can!!  Pure tragedy in my book.

With much anxiety, I found myself in that situation recently.  But I discovered a wonderful solution.  One prep, two meals, many days of eating!!  I like to call it my Clean Out The Crisper Two-In-One.

Now, the nature of this post is going to be much less “exact” than most of mine because, frankly, the recipe is going to depend on what you have in your fridge that is on the verge of death, haha!  But I will share the concept with you, and show you what I used!

Clean Out The Crisper Stir Fry!

Here’s what I had:  (NOTE, THE VEGGIES WILL BE DIVIDED IN HALF FOR TWO DIFFERENT RECIPES!)

  • 1/4 Head Red Cabbage, Sliced
  • 2 Sm Onions, Sliced into chunks
  • 1 Red Bell Pepper, Julienned
  • 1 Orange Bell Pepper, Julienned
  • 1/2 lb or so Brussels Sprouts, halved
  • 3-4 Handfuls Baby Carrots
  • 3 Cloves Garlic, minced
  • 2 Chicken Breasts
  • 2 Tbsp Coconut Oil
  • Marinade of Choice, divide (I used olive oil, coconut aminos, sesame oil, pepper flakes, etc…)

 

And here’s how you do it!

  1. Whisk together your marinade.  Cube chicken , put in a Ziploc baggie (I seriously believe that the secret to healthy eating is Ziploc baggies, baha!) and pour marinade over chicken, reserving a couple of Tablespoons to add as a sauce later.  Marinade for a few hours, up to 24.
  2. Prep all your veggies, and divide them into half.  You are using half for this recipe and half for one that I will show you soon.  One prep, two meals, days of eating, remember?!  🙂
  3. Melt some coconut oil in a wok and dump in your chicken.  Cook until mostly done all the way through.  Set aside.
  4. Dump all your veggies and stir, cooking until tender crisp.  Add chicken in and stir until combined.
  5. Drizzle reserved marinade over whole dish, stir, and continue cooking for a few minutes until everything is done!  You don’t want your veggies to be too mushy!

Yay!  Be watching later this recipe for the other super easy recipe I made with the same ingredients!

 

Prep your veggies!  I used the full amount of cabbage in this recipe, but the rest I divided in half for both recipes.

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Melt coconut oil in a wok and add your marinated chicken.  Stirring occasionally, cook until chicken is just about done.  Set aside for later.

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Add prepped veggies to same skillet and cook, stirring, until tender-crisp.

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Aren’t they pretty?!

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I LOVE VEGGIES!  Okay.  Here is a sneak peak at my two pots of meals cooking at the same time, quick and easy!

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Yum-o!  Now add your chicken back in, stir, drizzle with reserved marinade, and cook until everything is done!  Not too crispy, not too mushy…just heavenly goodness!

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Hallelujah!

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Plop on top of some steamy hot quinoa or cauliflower rice (recipe coming soon!) and enjoy!!  Or save for tomorrow to take to work for lunch!  I made all my coworkers hungry when I warmed this up there! 😉

Pesto Chicken!

Pesto.  I don’t know how I lived so much of my life without it.  I had never even heard of it until I moved to New York.  We ate great food growing up, but we seasoned it usually one way:  Garlic Powder, Onion Powder, Mrs. Dash, Chili Powder, Salt and Pepper.  Great combo, really.  But I had no idea that there was a WHOLE OTHER WORLD of flavor waiting for me to discover it!  One of those things was pesto.  The first time I ever used it was when I was very first married and using my crock pot almost every night!  I found a pesto chicken recipe from crockpot365.blogspot.com (LOVE HER BLOG!!!) and fell in love with how easy it was, and incredibly tasty.  Now I have gotten away from crock pot cooking every day, it is now simply an occasional occurrence at my house.  But I have not gotten away from pesto!!  If you have followed me long you will know my pesto favorites…Rack Of Lamb With Garlicy PestoSuperfood Pizza…mmm.  So good.  I was craving pesto…so I decided to remake my crockpot365 favorite!!  Turned out pretty great, Mr. Rodgers was DEFINITELY a fan!!  🙂

 

So, what you need:

  • 1/2 C Kale Pesto (Or your pesto of choice.  I love this one because of the great flavor and the fact that you are sneaking kale into places no one would expect…muahahahaa!)
  • 4-6 Large Chicken Breasts
  • Salt and Pepper
  • Pinch of Cayenne
  • Sliced Cheddar or Mozzarella (optional…we try to stay away from dairy, but I put cheese on a couple so I could try it both ways.  And both ways were great :))

And here’s how you do it:

  1. Preheat your oven to 350 degrees.
  2. Prep your pesto if you are using home made.  The kale pesto I use simply required the kale to be boiled till tender, then all ingredients to be pulsed in a food processor.
  3. Season chicken breasts generously with salt and pepper.  And a small sprinkling of cayenne pepper for a kick and place in a baking dish.
  4. Generously smear each chicken breast with pesto.
  5. Slide into the oven and cook until done.  Mine were still partially frozen so it took a good 35/40 minutes, but fresh should take less time…25-35 🙂  If you are adding cheese, just put it on for the last few minutes of cooking.

Yay!  You’re done!  Eat eat eat eat!!

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Prep your pesto!  I had to simply boil my kale until tender, add garlic, olive oil, lemon juice, nuts (I used pine nuts this time, but have formerly used walnuts), and some seasonings, and blend till smooth.

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See?

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Season chicken with salt, pepper, and a tiny bit of cayenne.

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Smear generously with pesto (in a baking dish of course.)

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Slide into a 350 degree oven and cook until done!  If you are adding  cheese on the top, add it just for the last couple minutes of cooking!

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Now enjoy with some lovely veggies and feel satisfied and healthy!! 😀