Deviled Chicken Salad

This is currently our favorite lunch! I layer this yummy chicken salad on top of spring mix and sliced tomatoes, and it's to die for! JayC wants it everyday for his lunch, so I have to double it when I make it so it lasts a couple days at a time. I got the recipe from Mealpod.


Deviled Chicken Salad

Ingredients:

• 12 oz chicken breast, cooked and cubed
• 3 hardboiled eggs, chopped
• 1 cup celery, finely chopped
• 6 tablespoons mayonnaise
• 3 teaspoons Dijon mustard
• 1 bunch green onion, diced finely (optional)
• salt and fresh ground pepper

Cube chicken and put it in mixing bowl. Add and mix in your chopped eggs, celery and green onions, if using. Fold in mayonnaise and mustard, mix gently until well distributed. Add salt and pepper to taste. This makes about 3 cups of salad. You could even use this for sandwiches, if you like. Yummy!

Tomato Basil and Mozzarella Salad

We had this as an appetizer at an Italian restaurant we went to a couple years ago. It was spectacular! They served it with a basil pesto to dip the tomatoes and mozzarella and bread into. Well, since we don't eat much bread around here, I prefer to make it this way. We love it, especially on hot summer days when I don't want to turn on the oven!

Tomato Basil and Mozzarella Salad

Ingredients:

• 4-6 medium sized tomatoes (I prefer Roma tomatoes.)
• 1 lb mozzarella cheese (At Wal-mart, I buy the pre-sliced block of it for about $5, but you can probably find it for cheaper outside of California!)
• 1/4 cup shredded fresh basil leaves ( You could use dried, but you'd be missing out on great flavor!)
• 1/4 cup olive oil
• salt, pepper and garlic salt to taste

Slice tomatoes and layer them with slices of mozzarella on a serving dish. Sprinkle with salt, pepper and garlic salt. Sprinkle with fresh shredded basil. Drizzle with olive oil and serve! Serves 4-6 (about one tomato per person, but JayC and I eat this all by ourselves. :)

Sausage Quiche

This is one of our favorite recipes that I make at least once every 2 weeks. It's so yummy, especially with some Louisiana hot sauce on top. I've tried a lot of crustless quiche recipes, but this one is the creamiest and I love the flavor the sausage gives it. Great for breakfast or dinner! I got this from Linda's Low Carb website.

Sausage Quiche

Ingredients:

• 1 lb pork sausage, browned
• 8 oz cheddar cheese, shredded
• 6 eggs
• 1/2 tsp salt
• dash of pepper
• 1 cup heavy cream
• dash crushed red pepper (I added this, cuz it mades it so yummy!)

Brown your sausage and place it in the bottom of a large pie plate or an 8x8 casserole dish. Top with cheese. Beat the eggs, salt and pepper, and then beat in the cream. Slowly pour the egg mixture evenly over the sausage and cheese. Bake at 350 for 35-45 minutes until a knife inserted in the center comes out clean. Let stand about 10 minutes before cutting. Enjoy!

Fire Roasted Bacon Meatloaf

I got this meatloaf recipe from http://civilizedcavemancooking.com./ This is so yummy! I've always loved meatloaf, but I never thought of putting things like tomatoes and peppers and bacon in it! The flavor is out of this world! Don't let its looks fool you!

Fire Roasted Bacon Meatloaf

Ingredients:

• 2 lbs grass fed ground beef (original recipe called for only one, but I think 2 works better)
• 1 lb bacon, chopped
• 14 oz can of fire roasted tomatoes
• 1 onion, minced
• 1 bell pepper, minced
• 3 cloves garlic, minced
• 2 eggs
• 1 cup almond flour
• 2 tbsp oregano
• 1/2 tbsp sea salt
• pepper to taste

Preheat the oven to 400. Mince your veggies and add everything into a large bowl. Use your hands to mix well and ensure even distribution of ingredients. You can form a loaf and put it in a bread pan, or just put it into a glass pyrex dish, which is what I did. You could even make it into meatballs.

Bake for an hour and make sure it's cooked through, especially the bacon. Remove from oven and let cool for a few minutes before you serve. Enjoy!

Almond Flour Chocolate Chip Cookies

These cookies are amazingly delicious! I don't think anyone could ever tell that these are not regular unhealthy cookies, but rather made with almond flour and maple syrup. Yum!


Almond Flour Chocolate Chip Cookies


Ingredients:

• 3 cups almond flour
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup olive oil or melted coconut oil
• 1 tsp vanilla
• 1/2 cup pure maple syrup
• 2 eggs
• 1 1/2 cups chocolate chips

Mix dry ingredients in one bowl, then mix wet ingredients in another bowl. Add the wet ingredients to the dry and stir well or use an electric mixer to combine. Measure tablespoons of the cookie dough onto a greased cookie sheet. Bake at 350 for 10 minutes, or until they no longer look wet. I was able to make 2 dozen cookies. Enjoy! (This one even fooled my four-year-old, because I used semisweet chocolate chips instead of dark chocolate chips.)

I adapted this recipe from The Primitive Foodie.  

Slow Roasted Lemon Chicken

This is a super easy recipe that I've made a couple times on Sunday morning for dinner after church. It turns out so yummy. I got the idea from a couple of different websites, but I just threw it together really quickly from what I had in my head. So here's my version. I call it:

Slow Roasted Lemon Chicken

Ingredients:

1 whole free range chicken
1 lemon
2 garlic cloves, minced
sage
salt
pepper


Rinse your chicken with water, pat dry with paper towels, and place into your slow cooker. Poke the lemon several times with a fork and place inside the chicken. Then mince your garlic and place that inside the chicken with the lemon. Sprinkle the chicken pretty heavily with dried or fresh sage until it's all evenly covered. Then salt and pepper to taste.  Cook on low for 8 hours in the slow cooker. When you're ready to serve, slice and place servings of chicken onto a plate and spoon some of the yummy lemony broth onto the chicken servings to moisten. Serve with a nice salad, or with tomato and avocado slices. Yum! 

My chicken was so beautiful this last Sunday. I should have taken a picture, but, unfortunately, I did not! This time also, my chicken was a little dry. I think if I cook it with the breast facing down, it should be more moist as it will cook in its own broth.

Smoky Bacon Chili

I got this recipe from PaleOMG, but I omitted the sweet potatoes, because I don't think you need them. The chili is awesome by itself. This is my new favorite chili recipe, and it may just be my favorite of all time. It could definitely hold its own in a chili cook-off! It's primal, so there's no beans, but you don't miss them. JayC invited one of his work buddies to come and have chili with us and play some games, and even he agreed it was awesome! (He even had seconds, so it must be good!) So here ya go. Enjoy! It is spicy, so you can adjust the spices if you need to, but that's why I liked it so much.


Smoky Bacon Chili

Ingredients:

• 1 lb ground beef
• 6 slices of bacon, cubed (I used a whole package and didn't regret it once!)
• 1 yellow onion, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 1 garlic clove, minced
• 1 14-oz can fire roasted tomatoes
• 1 8-oz can tomato sauce
• 1 tbsp garlic powder
• 1 tbsp chili powder 
• 2 tbsp paprika
• 2 tsp cumin
• 1 tsp cayenne pepper (Obviously, add less if you want it less spicy.)
• salt and pepper, to taste

  Get out a large pot, add your cubed bacon and let it cook down until good and crunchy. While the bacon is cooking, chop all of your veggies. When the bacon is good and crisp, add your veggies and let cook for 6 minutes or so, then add your ground beef and all the spices.
   Once the beef is browned, add your tomato sauce and fire roasted tomatoes. Mix well and let all the flavors meld together while cooking on low for the next 8 minutes or so, stirring occasionally. (I had the stove on medium high the whole time and it worked great.)  This yields about 4 large adult servings. We put a dollop of sour cream and some sliced avocado on top, and it was delicious! Next time we have a ward chili cook-off, I'll probably double it and add a couple cans of kidney beans. Yum!