This is the easiest, moistest chicken ever!! I made taco cups to serve it in – simply place your tortillas in an upside down muffin tin, spray with a little oil and bake for about 7 min at 400.
Ingredients:
2 lb skinless, boneless chicken thighs
1 package of trader joes taco seasoning
1 c of your favorite salsa
Place chicken in your slow cooker and cover with taco seasoning and salsa. Cook on low for 8 hours. When it is done, shred work two forks. Serve with your favorite taco fixings.
I am all out quick and easy dinner that taste great! Serve over rice.
Ingredients:
2 tsp grape seed oil
2 cloves garlic, minced
2 tbsp grated ginger
1 lb shrimp, peeled and cleaned
1/2 tsp ground cumin
1 tbsp fish sauce
1/3 c unsweetedned coconut milk
2 tbsp lime juice
1/3 c cilantro, chopped
Heat oil in a large skillet over medium high heat, add ginger and garlic and cook for 1 minute. Add shrimp and cumin and cook until shrimp just turns on pink. Stir in remaining ingredigs and remove from heat.
Serves 2 – 4.
Perfect for a quick weeknight meal!
Ingredients:
1 lb veal scallopine
Salt and pepper
Olive oil
12 oz arugula
Parmigiano-Reggiano, shaved thin
1/4 c capers, drained
In a large bowl combine Arugula and cheese, toss with enough oil to coat, season with salt and pepper.
Season veal with salt and pepper. In a large skillet heat 1 tbsp oil over medium heat, cook veal about 2 min per side.
Divide among plates and serve.
Serves 4.
This Cauliflower is perfect for those of you watching your carbs – and it tastes wonderful!
Ingredients:
4 oz chopped pancetta
1 bag of cauliflower rice
2 eggs
Salt and pepper
2 tbsp ghee or olive oil
1 yellow onion minced
8 oz crimino mushrooms, chopped
1 inch piece ginger, minced
2 tbsp coconut aminos or soy sauce
1 tsp cocnut or rice vinegar
1 tsp fish sauce
8 scallions, sliced thib
1/4 c cilantro, chopped
Cook pancetta in a large pot until crispy, set aside on a paper towel to drain.
Whisk the eggs, cook in a pan with the pancetta drippings over medium heat and fry the egg into a thin omelette. Remove from pan and let cool, then slice into thin strips.
Melt the ghee, add the onions and mushrooms and cook until translucent. Add the cauliflower and ginger and cook over low heat for 5 minutes until tender.
Season with coconut aminos, coconut vinegar and fish sauce. Stir in remaining ingredients and serve.
Serves 4 – 6.
This hazelnut pepper salsa is amazing! It is from Ottolenghi’s cookbook. This is the perfect weeknight meal.
Ingredients:
2 roasted red peppers
4 tbsp olive oil
2 tbsp hazelnuts
1/4 c chives
1 clove garlic
2 tbsp cider vinegar
Salt and pepper
1 – 2 lb salmon
Preheat oven to 400.
Combine all ingredients except salmon in a food processor and process until just smooth.
Spray salmon with olive oil spray and season with salt and pepper. Bake for 15 – 20 minutes until very light pink inside.
Serves 2 – 4.
This soup happened by accident and it’s wonderful! Also whole30 compliant! It’s mostly done in the slow cooker so set it and forget it! Add what ever veggies you like and voila – you got tasty, healthy dinner!
Ingredients:
2 lb boneless, skinless chicken thighs
1 thick stalk fresh lemongrass, papery outer skins and rough bottom removed, trimmed to the bottom 5 inches
4 cloves garlic, minced
1 thumb-size piece of ginger
1 – 14 oz can coconut milk
2 tbsp Red Boat fish sauce
3 tbsp coconut aminos or soy sauce
2 tsp five spice powder
1 large onion, thinly sliced
¼ cup fresh scallions, chopped
3 small zuks, halved lenthwise and into 1/4 inch slices
2 – 3 bell peppers, roughly chopped
10 oz sliced mushrooms
Place onions in the bottom of your slower cooker, place chicken on top.
In a blender combine lemongrass,garlic, ginger, coconut aminos, fish sauce and five spice in a blender. Puree till smooth, poor over chicken.
Close the lid on your slow cooker and cook on low for 4 hours.
Shred chicken, add veggies and cook for 30 more minutes on high (add more coconut milk if needed).
Serve topped with scallions.
Serves 6 – 8.
Another super simple dressing – I love this on mild greens like little gem or butter lettuce.
Ingredients:
2 tbsp truffle oil
1 tbsp olive oil
1 tbsp champagne vinegar
1/2 tsp lemon juice
1/2 tsp sea salt
Black pepper
Combine in a jar and shake. If in the fridge allow to come to room temp.
You can change this how ever you feel – swap hazelnut oil for a different nut oil or olive oil – swap lemon juice for white wine or red wine vinegar. It’s really up to you.
Ingredients:
2 tbsp lemon juice
1 small shallot, minced
1 clove garlic, minced
2 tsp dijon
Salt and pepper
1/4 c nut or olive oil
Combine all the ingredients in a small jar and shake to combine. Store in the fridge for up to one week, let warm to room temp for 20 minutes before using.
This is a quick and easy recipe that is perfect for taco Tuesday! Just serve with slaw, tortillas and guac and you are done!
Ingredients:
2 lb skinless boneless chicken thighs
Salt
1 pack of taco seasoning (I use TJ’s)
12 oz salsa
In a pressure cooker, place chicken at the bottom, season with salt. Then sprinkle with taco season on both sides, add salasa and seal up the pressure cooker.
Cook at 9 PSI for 12 minutes. Use sharp forks to shred and viola – dinner in under 30 minutes!
Serves 4 – 6.
This is a quick and easy whole 30 breakfast – just make sure you eat an extra serving of veggie at lunch or dinner. This is quite tasty and would also work well as a pancake.
Ingredients:
1 ripe banana, mashed
2 eggs
1/2 apples, chopped
1 tsp cinnamon
2 tbsp almond butter
2 tbsp unsweetened coocnut flakes
Coconut oil or ghee for cooking
2 tbsp almond
Whisk together eggs, banana, apple and cinnamon.
Heat ghee or oil in a small pan over medium heat, add egg mixture and cook until cook through, either like an omelette or scramble.
Too with coconut flakes and almond butter.
Serves 1.p
cookinwithchris Blog 