Rock Salt Roast Chicken

This was a big hit. It was moist and flavorful.

Ingredients

• 1 whole chicken
• 4 pound box rock salt (also called ice cream salt)
• 1 lemon
• 3-4 sprigs parsley
• 3 garlic cloves, peeled and sliced

Directions

1. Preheat the oven to 400 degrees F.
2. Line a 9X13-inch pan with foil for easy cleanup and pour the rock salt into the pan, evening it into a thick, smooth layer. Remove and discard anything (like neck, gizzards, etc.) from inside the chicken, if included, and rinse the chicken inside and out, draining thoroughly. Generously salt and pepper the inside and outside of the chicken. With a fork, poke holes all over the lemon. Put the lemon, parsley and garlic into the cavity of the chicken. Secure the chicken closed with a toothpick or two. Place the chicken on the bed of salt.
3. Bake for 40 minutes. Carefully flip the chicken over and bake for another 40-50 minutes until cooked through (the chicken should register 165 degrees on an instant-read thermometer at the thickest part of the chicken breast).

Extra Meaty Chili (Paleo)

Paul and Tanner actually liked this.

 

Paleo Chili

 

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Author: Life Made Full

Ingredients

• 2 lbs beef chuck, cubed
• 1 lb ground beef
• 2 cans (14.5 oz) diced tomatoes
• 1 can (14.5 oz) tomato sauce
• 3 TBSP tomato paste
• ½-3/4 tsp chipotle powder
• 1 TBSP garlic powder
• 1 TBSP cumin
• 1 tsp onion powder
• 2 TBSP honey
• 1 cup chicken or beef broth
• salt/pepper to taste

Instructions

1. Brown the ground beef in a skillet, then put into crock pot. Brown beef chuck and add to crock pot. Add remaining ingredients and stir to combine. Cook on low 4-6 hours.

Zucchini Parmesean Crisps

These were really good and went fast. I made the recipe egg-free by dipping in butter instead of egg.

Zucchini Parmesan Crisps

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Yield 4 servings

A healthy snack that's incredibly crunchy, crispy and addicting!

Ingredients

• 1/2 cup vegetable oil
• 1 cup Panko*
• 1/2 cup grated Parmesan cheese
• 2 zucchinis, thinly sliced to 1/4-inch thick rounds
• 1/2 cup all-purpose flour
• 2 large eggs, beaten

Instructions

• Heat vegetable oil in a large skillet over medium high heat.
• In a large bowl, combine Panko and Parmesan; set aside.
• Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
• Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate.
• Serve immediately.

Jalapeno Bacon Cheeseburger Soup

Low carb, but very yummy. Even Paul LOVED this one:

Ingredients:

• 1 C heavy whipping cream
• 1 T butter
• 3 C beef broth (beef bone broth will work great if you've got it)
• 4 slices of real American cheese (I use Land O Lakes Sharp American)
• 1/2 C shredded sharp cheddar cheese
• 8 oz. ground beef (I used 80/20)
• 5-6 finely chopped dill pickle chips 
• 1/2 C finely chopped tomatoes (fresh or canned)
• 2-3 T finely chopped jalapeños, de-seeded (canned or fresh)
• 3/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1 1/2 tsp. yellow mustard
• 1 tsp. seasoned salt (or to taste)
• 1/2 tsp. ground black pepper 
• 1/8 tsp. ground cayenne pepper (more if you like it very spicy)
• 1/4 tsp. cumin 
• 2 slices crisp cooked bacon, finely chopped

Directions:

1. In a medium saucepan, cook ground beef with jalapeños, garlic and onion powders. Once done, move ground beef into a bowl and set aside. Don't throw away the fat; either leave it in the pan or leave it with the ground beef. 

2. In the saucepan, melt the butter over medium heat. Add in cream and stock and bring to a simmer. 

3. Add in American and cheddar cheeses and whisk continuously over medium heat until cheese is melted and no 'strings' attach to the whisk. It should look like a very thin cheese sauce. 

4. Add in mustard, salt, pepper, cayenne, cumin and pickles and stir well.

5. Mix in your ground beef/jalapeño mixture, tomatoes, and chopped bacon. Continue to simmer for at least five minutes.

6. If the soup gets too thick, add 1/4 - 1/2 C of additional beef stock or water and stir. 

7. Serve garnished with shredded cheddar, bacon or chopped jalapeños. 

Makes approximately 5 servings. 3g total carbs per serving.