Bacon Wrapped Chicken Thighs

Menu:
Bacon Wrapped Chicken Thighs || Practical Paleo
Sautéed Red Cabbage with Apples || Practical Paleo
Cucumbers

Bacon Wrapped Chicken Thighs
Serves 2

4 bone-in, skinless chicken thighs
8 slices of bacon
2 tsp Smoky Spice Blend or Savory Blend

Preparation: Preheat oven to 375. Sprinkle the chicken thighs with 1 tsp of Smoky Spice Blend, then wrap each one in 2 strips of bacon. Sprinkle with the remaining Smoky Spice Blend and bake for approximately 40 minutes.

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Smoky Spice Blend: 1 Tbsp chipotle powder, 1 Tbsp smoked paprika, 1 Tbsp onion powder, 1/2 Tbsp cinnamon, 1 Tbsp sea salt, 1/2 Tbsp black pepper

Savory Spice Blend: 2 Tbsp Rosemary Salt (I just used 1 T salt with a 1 T rosemary), 1 T garlic powder 1, T onion powder, 1/2 T paprika, 1 tsp black pepper

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Sauteed Red Cabbage with Apple

2 Tbsp lard/bacon fat, grass-fed butter or coconut oil
1 onion, thinly sliced
1 head of red cabbage, cored and thinly sliced
1c Apple Cider Vinegar
1 green apple, cut into matchstick sized pieces
1 T. Rosemary Salt (1/2 T dried rosemary, 1/2 T salt)

In a large enameled pot or pan, sautée the onion in the fat, then when they’re mostly cooked, add the cabbage until it begins to soften. Add the vinegar and seasonings. Allow the cabbage and onion mixture to cook down until everything is soft, then add the apples and allow them to cook in until soft. The total cooking time tends to be around 30-45 minutes to get the cabbage really soft. Add more vinegar or some water if the mixture gets too dry.

Chopped Winter Salad with Butternut Squash, Apple and Feta

Menu:
Chopped Winter Salad with Butternut Squash, Apple and Feta || Real Simple

Ingredients:
1 sm. butternut squash - peeled, seeded and cut into 3/4-inch pieces
3 T. olive oil
Kosher salt and black pepper
1/4 c. red wine vinegar
2 T. chopped fresh dill
1 sm. head radicchio, leaves torn (6 cups)
1-15.5 oz can chickpeas, rinsed
4 oz. Feta, crumbled (about 1 cup)
1 tart apple (like Granny Smith), sliced
1/4 c. pitted kalamata olives, halved

Heat oven to 450 degrees F. On a rimmed baking sheet, toss the squash with 1 T. of the oil, 1/2 teaspoon salt, and 1/4 t. pepper. Roast, tossing once, until tender, 25-30 minutes. Let cool slightly.

In a large bowl, whisk together the vinegar, dill, remaining 2 T oil and 1/4 t. each salt and pepper. Add the squash, radicchio, chickpeas, Feta, apple, and olives and toss to combine.

Potato Pierogi With Sautéed Cabbage and Apples

Potato Pierogi With Sautéed Cabbage and Apples || Real Simple
Salad

Potato Pierogi With Sautéed Cabbage and Apples
Serves 4

Ingredients
1 16.9-ounce box frozen potato-and-onion pierogi
1 tablespoon olive oil
1 small yellow onion, cut into rings
1 crisp apple (such as Braeburn or Gala), cut into 1/2-inch pieces
1/4 small head green cabbage, shredded
1 tablespoon apple cider vinegar
kosher salt and black pepper
1/3 cup sour cream

Directions
Cook the pierogi according to the package directions.

Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, 5 to 6 minutes.

Add the apple and cook for 1 minute.

Add the cabbage, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring, until the cabbage is slightly wilted but still crunchy, 2 to 3 minutes.

Divide the cabbage mixture among plates. Serve with the pierogi and sour cream on the side.