Saturday, September 13, 2014

Paleo | Roasted Chicken with Peaches and Rosemary

Paleo food for friends:  I took this to a little Labor Day get together a few weeks ago and received a lot of compliments on it. Also it cooks beautifully in a dutch oven if you have one. If I cook this again I'll do chicken breasts instead of quarters. It made quite a lot, perfect for having people over!
*Enjoy
(of course the picture doesn't do it justice, you're just going to have to trust me)




Roasted Chicken with Peaches and Rosemary
Sautéed Onion and Squash
Recipe selected from the eMeals Paleo Family Plan.


Roasted Chicken with Peaches and Rosemary

Serves 4-6

Ingredients

  • 6 skinless, bone-in chicken quarters
  • ¾ teaspoon salt
  • ¾ teaspoon pepper
  • 3 tablespoons coconut oil
  • 4 peaches, peeled, pitted and cut into wedges
  • 2 red onions, cut into wedges
  • 1 bunch fresh rosemary

Instructions

  1. Preheat oven to 425°F.
  2. Sprinkle chicken with salt and pepper.
  3. Heat oil in a large skillet; brown chicken, in batches, 3 to 4 minutes per side.
  4. Transfer chicken to a roasting pan; surround chicken with peaches, onions and rosemary sprigs.
  5. Bake 25 to 30 minutes or until chicken is done.

Sautéed Onion and Squash

Serves 4-6

Ingredients

  • 2 tablespoons coconut oil
  • 1 large onion, sliced
  • 2 zucchini, sliced
  • 2 yellow squash, sliced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons fresh lemon juice

Instructions

  1. Heat oil in a large skillet over medium-high heat; add onion, zucchini, yellow squash, salt and pepper.
  2. Sauté 10 to 12 minutes or until tender, stirring occasionally.
  3. Remove from heat, and stir in lemon juice.

Time

Clock
15mPrep
30mCook
45mTotal


Friday, September 12, 2014

Paleo | Walnut-Crusted Turkey Cutlets Balsamic-Roasted Broccoli andCauliflower



Let's face it, sometimes food is not picture perfect. Moreover sometimes the picture taker forgets to take pictures / didn't think it'd look pretty in a picture anyways. 

 

However, I can't even tell you all how yummy this dish was!!! If you're searching for some tasty, yet not complicated paleo that makes everyone happy, give this a whirl! I swear our toddler ate an adult portion of the vegetables. 
* side note: if it's hard for you to find turkey cutlets, like it is for me consider a turkey burger or pork chop. 

Walnut-Crusted Turkey CutletsBalsamic-Roasted Broccoli and Cauliflower


Recipe selected from the eMeals Paleo Family Plan.


Walnut-Crusted Turkey Cutlets

Serves 4-6

Ingredients

  • ⅔ cup coconut milk
  • ¾ cup finely chopped walnuts
  • ⅓ cup almond flour
  • 1 tablespoon Montreal chicken seasoning
  • ½ teaspoon garlic salt
  • 12 (3-oz) turkey cutlets (about 2¼ lb)

Instructions

  1. Preheat oven to 350°F.
  2. Pour coconut milk in a shallow container.
  3. Combine walnuts, almond flour, seasoning and garlic salt in a shallow dish.
  4. Dip turkey cutlets in coconut milk, and then coat with walnut mixture.
  5. Place cutlets on a rimmed baking sheet.
  6. Bake 20 minutes or until cutlets are done.

Balsamic-Roasted Broccoli and Cauliflower

Serves 4-6

Ingredients

  • 1 (12-oz) bag broccoli florets
  • 1 (12-oz) bag cauliflower florets
  • 3 tablespoons coconut oil, melted
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon lemon pepper seasoning
  • 2 tablespoons balsamic vinegar

Instructions

  1. Preheat oven to 350°F.
  2. Combine broccoli, cauliflower, oil, garlic, salt, and lemon pepper; place on an oiled large rimmed baking sheet.
  3. Roast 20 to 25 minutes or until lightly browned and tender; drizzle with vinegar just before serving.

Time

Clock
15mPrep
25mCook
40mTotal