Roasted Chicken with Sausage and Potatoes

Ingredients

• 8-10 pieces of bone in chicken
• 1 pound small red potatoes halved or baby red potatoes uncut
• 6 in Andouille sausage links cut 3" pieces - any sausage can be substituted. Precooked or uncooked
• 1 in large red onion cut large chunks
• Marinade
• 1 large lemon - juiced
• 1/4 cup olive oil
• 4 cloves large garlic - chopped
• 1 tablespoon smoked paprika 
• Pinch red pepper chili flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat oven to 400 degrees.
2. Arrange chicken, sausage, potatoes and onion in a 9 x 13 inch baking pan.
3. Combine marinade ingredients in small bowl.
4. Pour marinade over chicken and toss to coat.
5. Bake one hour or until chicken reaches 165 degrees and potatoes are tender.

From: http://laughingspatula.com/one-pan-roasted-chicken-with-sausage-and-potatoes/

Paleo Chicken Puttanesca

Ingredients

• 4-5 boneless chicken breasts
• 1 tablespoon olive oil
• 1 cup onion - halved and sliced 
• 3 cloves garlic - rough chopped
• 1 14 oz can crushed tomatoes
• 1 cup cherry tomatoes
• 1/2 cup pitted kalamata olives
• 1/4 cup fresh basil - chopped plus a handful for garnish if desired
• salt and pepper to taste

1. Heat olive oil in large skillet.
2. Rinse and pat dry chicken. Sprinkle with salt and pepper.
3. Brown chicken on both sides - about 3-4 minutes. Remove from pan and set aside. (it won't be completely cooked. You will finish cooking with sauce).
4. Saute onion until translucent.
5. Add garlic and cook for one minute.
6. Add crushed tomatoes and basil. Season with salt and pepper to taste.
7. Nestle chicken breasts on top of sauce.
8. Spread cherry tomatoes and olives on top.
9. Simmer uncovered for about 20 minutes or until chicken is cooked through.
10. Top with additional basil for garnish

From: http://laughingspatula.com/30-minute-chicken-puttanesca/

Simple Pot Roast (Slow Cooker)

Simple Crockpot Pot Roast 

shoulder roast
Swanson beef stock (1 15oz can,)
potatoes
carrots
onion
onion and garlic powder,
S&P

Sheet Pan Chicken Fajitas

Ingredients:

• ¼ cup avocado oil or olive oil
• 3 tablespoons fresh lime juice
• 3 garlic cloves, minced
• 1½ teaspoons Diamond Crystal kosher salt
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 1½ pounds boneless, skinless chicken thighs, cut into 1-inch strips (Step away from the boneless, skinless breasts. They’ll dry out.)
• 1 medium red bell pepper, deseeded, cored and sliced into ¼-inch strips
• 1 medium yellow bell pepper, deseeded, cored, and sliced into ¼-inch strips
• 1 small white onion, sliced into ¼-inch pieces
• 2 limes, cut into wedges
• Green or butter lettuce leaves (optional)

Instructions

1. Heat your oven to 450°F with the rack in the middle. Place a stainless steel wire rack in a rimmed baking sheet and set aside.
2. In a large bowl, whisk together the avocado oil, lime juice, minced garlic, kosher salt, chili powder, and cumin. 
3. Add the chicken thigh strips to the marinade. (Chicken breasts will dry it. Please use thighs.) Toss in the sliced peppers and onions, too. Use your hands to combine well.
4. Plop the chicken and veggies onto the rimmed baking sheet and spread everything in a single layer.
5. Place the tray in the oven and cook for 10 minutes. Then, toss the chicken and veggies, and rotate the tray.
6. Switch to broil and cook for  an additional 5 to 10 minutes or until chicken is cooked through and the peppers and onions are browned in places. Keep your eyes on the fajitas to make sure nothing burns!
7. Once the chicken and veggies are finished cooking, pull the tray out of the oven. Serve the fajitas with lime wedges, lettuce wraps, and guacamole.

From: http://nomnompaleo.com/2017/06/13/20170613sheet-pan-chicken-fajitas-avocado-crema

Paleo - Whole 30 Breakfast Casserole

INGREDIENTS

• 12 slices nitrate free bacon sugar free for Whole30
• 2 large sweet potatoes peeled and sliced into thin rounds (approximately ¼")
• 1 tbsp melted ghee + sea salt for roasting the sweet potatoes
• 3 cups Brussels sprouts, tops removed and either quartered or chopped, plus about 1 tbsp ghee, plus a pinch of sea salt for roasting
• 1 large onion or 2 small, sliced thin
• 12 eggs
• ⅓ cup full fat coconut milk
• ½ tsp salt plus to suit your taste
• ¼ cup nutritional yeast (this is for a cheesy flavor, you can also sub Parmesan if you include dairy in your diet)
• ½ tsp garlic powder
• Black pepper to taste
• 
  

1. Preheat your oven to 425 F and grease a 9x13" casserole dish with coconut oil, and line a large baking sheet with parchment paper.
2. Cut the bacon into 1" pieces and cook in a large heavy skillet, over med/hi heat, stirring occasionally for even browning, until crisp. Remove with a slotted spoon to drain on paper towels and set aside. Reserve at least 3-4 tbsp of bacon fat to caramelize your onions*
3. Now it's time to roast your sweet potatoes and brussels sprouts. Toss the sweet potato rounds with your cooking fat of choice and sea salt to taste (generous pinch for me) and arrange, (overlapping since they will shrink after roasting) over the bottom of your casserole dish.
4. Now do the same with your brussels sprouts, this time arranging them on the parchment lined baking sheet in a single layer. Place the casserole dish and baking sheet in your oven to roast. The sweet potatoes will roast for about 30 minutes until soft and the brussels sprouts for about 20.
5. Meanwhile, it's time to caramelize the onions. Heat the pan you cooked your bacon in over low/medium heat and add the onions, tossing with the leftover reserved bacon fat*
6. Add a pinch of salt, and cook, stirring occasionally, adjusting the heat if any onions begin to brown too quickly. Your goal is to cook the onions long and slow (about 25 minutes) to bring out the most flavor! Once they're deeply caramelized and very soft, remove from heat.
7. While the onions cook, whisk together the eggs, coconut milk, nutritional yeast, salt, pepper, and garlic powder.
8. Now it's time to assemble the casserole! Lower your oven heat to 400 F, then layer your roasted brussels sprouts over your sweet potato rounds in the casserole dish. Remove the caramelized onions with a slotted spoon and layer over the brussels sprouts, follow with the cooked bacon. Finally, pour all the whisked egg mixture over the casserole to evenly cover.
9. Bake in the 400 F oven for about 25 minutes until the center is just set and edges begin to turn light brown. Allow to cool for a bit in the baking dish before cutting into pieces and serving warm. Leftovers can be stored, covered, in the refrigerator for up to 5 days*** Enjoy!

From:

http://www.paleorunningmomma.com/paleo-breakfast-casserole-whole30/

Maple Buttercream Frosting

• 2/3 cup butter
• 2 tsp cinnamon
• 1 TBSP maple syrup
• 1 cup packed brown sugar
• 5 cups powdered confectioners sugar
• 1/4 cup milk or cream

1. In a large mixing bowl, cream the butter.
2. Add in the cinnamon, maple syrup and brown sugar. Mix until combined and the mix is lighter and fluffy.
3. Slowly add in the confectioners/powdered sugar 1 cup at a time, mixing in between each addition.
4. Once everything is combined thoroughly, slowly add in the milk, mixing well. The frosting should come together after mixing. It is not soft, but not stiff either. If it is too soft, add a bit more confectioners sugar. If it is to stiff add in a little bit more milk, 1 tsp at a time, mixing well after.

Asian Ground Beef Broccoli Slaw

• 2 lb ground beef (I wanted to have leftovers, as always)
• 1 bag of broccoli slaw
• 1 onion (I used TJ’s onion, shallot, garlic pack as usual)
• 3-4 garlic cloves (if you didn’t use the TJ’s pack)
• 1 pack mushrooms
• handful of spinach
• 1 tbsp Coconut oil
• 3-4 tbsp coconut aminos
• 1 tsp celtic salt
• dash of pepper

From: http://stiritup.me/?p=6001