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.

Chicken & Baba Ganoush

Menu:
"The Best Chicken You Will Ever Eat" || Well Fed
Moroccan Dipping Sauce
Baba Ganoush || Well Fed
Cucumbers

NOTE: Ok, I may have a cold and it is limiting my taste and smell. However, this might just be the best baba ganoush I've ever had.

Chicken Curry with Cashews

Menu:
Chicken Curry with Cashews
Topped with Shredded Coconut, Cilantro, Cashews

Chicken Curry with Cashews || Modified from Epicurious
1/4 cup ghee
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
2-1/2 lb boneless skinless chicken, cut into large pieces
1 (14.5-ounce) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews (1/4 pound)
3/4 cup whole fat coconut milk

Heat ghee in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes.

Just before serving:
Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with coconut milk and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

NOTE: We ate this alone, which is absolutely delicious. But you can serve over rice.

Turkey Bolognese with Zucchini "Noodles"

Menu:
Turkey Bolognese
Zucchini "Noodles" || Well Fed 

Turkey Bolognese || Slightly modified from Giada de Laurentiis
1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
1 pound ground cooked turkey (preferably dark meat)
3 cups marinara sauce
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper

Directions :: Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper.

Sausage with Cucumber Salad

Menu:
Chicken Sausages with Homemade Mustard (from Brian's co-worker)
Avocado & Sunflower Seed "Salad"
Creamy Cucumber Salad || Well Fed
Pomegranate Lime Kombucha

Creamy Cucumber Salad: 
2 cucumbers, sliced thin
1/2 white onion, sliced thin
2/3 c. fresh parsley, chopped
1 t. apple cider vinegar
1 clove garlic, minced
1/4 c. homemade olive oil mayo 
salt and pepper, to taste

Mix cucumbers, onion and parsley in large mixing bowl. In a small bowl, mix vinegar, mayo and garlic lightly with fork, then pour over cucumbers and gently combine. Season with salt and pepper.

Chicken with Prosciutto and Lemon Caper Sauce

Menu:
Chicken with Prosciutto and Lemon Caper Sauce
Spaghetti Squash

No recipe. Take thin cut chicken breasts, dredged them in flour and put a piece of prosciutto around it. Next pan fried in some olive oil, and top with a sauce made by heating up lemon juice, olive oil, capers and a tiny bit of corn starch. The spaghetti squash was roasted, then tossed in olive oil with garlic and topped with parmesan cheese. Somehow, it ended up just being me and the little one tonight and he absolutely loved this meal.

Chicken with Paprika Sauce

Menu:
Chicken with Paprika Sauce || Martha Stewart
Egg Noodles
Baby Kale Salad

NOTE: The 10-year old this was the best meal I've ever made!

Linguine with Turkey Sausage and Peppers

Menu: 
Linguine with Turkey Sausage and Peppers || Martha Stewart Everyday Food, March 2004

Ingredients
1 pound linguine
1 pound turkey sausage, casings removed
6 cloves garlic, thinly sliced
4 yellow (or red) bell peppers, thinly sliced
4 tablespoons butter
4 tablespoons arugula, torn
Coarse salt and ground pepper, for seasoning

Directions
Cook linguine. Drain, reserving 1 1/2 cups pasta water; return pasta to pot. Meanwhile, cook sausage and 2 tablespoons water in a large covered nonstick skillet over medium until fat renders, 5 minutes. Uncover; raise heat to medium-high. Brown sausage, breaking it up with a spoon, 7 minutes.

Add garlic, bell peppers, and 1/4 cup reserved pasta water; cook until peppers soften, 6 minutes. Add 3/4 cup pasta water and butter; swirl to combine. Transfer to pot. Add arugula; season with salt and pepper. Toss; add more pasta water as desired. Serve.

Jicama Home Fries with Garlic Turkey

Menu:
Jicama Home Fries || Well Fed Sauteed Garlic Turkey || Well Fed Corn on the Cob

NOTE: Gross photo, great dinner. Even the kids rated it 11 out of 10.

Spinach Salad with Chicken, Raspberries & Mango

Menu:
Spinach Salad with Grilled Chicken, Raspberries & Mango

Sausage and Zucchini Noodles

Menu:
Chicken Sausage — Usinger Italian with Mozzarella & Cordon Bleu
Zucchini Noodles || Well Fed

Grilled Chicken, Watermelon Feta Salad

Menu:
Grilled Chicken
Watermelon, Feta, Basil Salad
Späetzle

NOTE: For the salad, simply mix ingredients together. Nothing else. Easy and delicious.

Chicken with Grilled Peaches and Arugula

Menu:
Chicken with Grilled Peaches and Arugula || ">Real Simple

Grilled Chicken & Buttermilk Farro Salad

Menu:
Grilled Chicken Thighs || Well Fed
Buttermilk Farro Salad || 101 Cookbooks

Chicken Kebabs in Lettuce Cups

Menu:
Chicken Kebabs in Lettuce Cups || Everyday Food May 2012

Chicken Kebabs in Lettuce Cups Serves 4

2 tablespoon extra-virgin olive oil, plus more for grill
1/2 small red onion, half thinly sliced and half grated
1 1/4 pounds ground chicken
1 garlic clove, minced
1 cup fresh mint leaves, half chopped
2 ounces feta, crumbled (1/2 cup)
Coarse salt and ground pepper
Extra-virgin olive oil
1 cup grape tomatoes, thinly sliced
2 tablespoons red-wine vinegar
2 heads butter lettuce, such as Boston or Bibb, trimmed and leaves separated

Directions

Soak eight wooden skewers in water, 15 minutes. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Soak sliced onion in warm water, 10 minutes. Using your hands, gently combine grated onion, chicken, garlic, chopped mint, feta, and 1/2 teaspoon each salt and pepper. Divide mixture into 8 portions, form around skewers, and brush with 1 tablespoon oil. Grill until cooked through, about 12 minutes, flipping once.

Drain sliced onion and toss with 1 tablespoon oil, whole mint leaves, tomatoes, and vinegar; season with salt and pepper. Serve kebabs in lettuce leaves, topped with onion salad.

Broiled Yogurt-Ginger Chicken Breasts

Menu:
Broiled Yogurt-Ginger Chicken Breasts || Martha Stewart Living, October 2007
Saffron Rice

NOTE: Brian absolutely loved the meal tonight. Especially since I also served an amazing Rhubarb Meringue Cake I made with rhubarb from his mother's garden.

Broiled Yogurt-Ginger Chicken Breasts
Serves 4

Ingredients
3 cups plain yogurt
1 piece (5 inches) peeled fresh ginger, grated (about 1/4 cup)
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Coarse salt
4 boneless skinless chicken breast halves (about 8 ounces each), tenderloin removed
1 small red onion, thinly sliced
1 cucumber, peeled, seeded, and chopped
1/4 cup fresh cilantro leaves
Juice of 1 lime

Directions

Stir together the yogurt, ginger, cumin, 1/4 teaspoon cayenne, and 1/2 teaspoon salt in a 9-by-13-inch baking dish.

Starting on one long side, cut each chicken breast almost in half horizontally, stopping about 1/2 inch before reaching the opposite side. Open each breast like a book.

Add chicken to marinade and turn to coat. Cover with plastic wrap. Refrigerate at least 1 hour or up to 8 hours.

Preheat broiler. In a small bowl, toss together red onion, cucumber, cilantro, lime juice, remaining 1/4 teaspoon cayenne, and pinch of salt.

Transfer chicken to a broiler pan. Discard marinade. Broil chicken, rotating pan once, until cooked through, about 10 minutes. Top with cucumber mixture.

Turkey Burgers with Caper Mayonnaise

Menu:
Turkey Burgers with Caper Mayonnaise
Sweet Potatoes

Chicken with Lemon & Capers

Menu:
Grilled Chicken Breasts with Lemon & Capers
Mixed Salad

Turkey Meatball Pitas

Menu:
Turkey Meatball Pitas || Women's Health
Herbed Sugar Snap Peas
Prep time: 8 minutes || Cook time: 5 minutes

1 Tbsp olive-oil
8 Tbsp low-fat tzatziki or yogurt dip*
4 c baby spinach leaves
12 fresh or frozen precooked turkey meatballs (plain or home-style)
1 Tbsp allspice
1 Tbsp oregano
4 whole-wheat pita pockets, cut in half
1 Tbsp mint flakes
1. If needed, arrange meatballs on a plate and microwave about 2 minutes on defrost setting.

2. Place olive oil in a large skillet over medium heat. Add mint, allspice, and oregano; mix. Break meatballs into small chunks and add to skillet. Cook for 5 minutes, stirring frequently.

3. Stuff pita pockets with baby spinach leaves. Spoon turkey mixture into pita and top with a dollop of tzatziki or yogurt dip. (*If you can't find prepared low-fat tzatziki or yogurt dip, make your own by mixing 1 cup plain nonfat yogurt, 1 teaspoon garlic powder, and 1/4 cup minced cilantro.)

Herbed Sugar Snap Peas

12 oz. fresh sugar snap peas (NOTE: make sure they are stringless or you remove the strings)
1 t. olive oil
1 t. chopped garlic
1 t. thyme

1. Steam peas in microwave or steamer until tender-crisp.

2. Drain water. Add oil, garlic an thyme and toss.

Chicken & Cashews in Lettuce Cups

Menu:
Chicken & Cashews in Lettuce Cups || Real Simple

Ingredients
3 tablespoons low-sodium soy sauce
3 tablespoons honey
2 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
black pepper
2 cloves garlic, finely chopped
1 tablespoon grated ginger
1 bunch scallions, trimmed and sliced
1 8-ounce can sliced water chestnuts, drained
1/4 cup roasted unsalted cashews
1 small head Boston or Bibb lettuce, leaves separated

Directions
Combine the soy sauce and honey in a small bowl. Set aside.

Heat the oil in a large skillet over medium-high heat.

Season the chicken with ½ teaspoon pepper and cook, stirring occasionally, until it begins to brown, about 3 minutes.

Lower heat to medium and stir in the garlic and ginger. Add the scallions and cook for 1 minute.

Stir in the water chestnuts and half the soy sauce mixture. Continue cooking until the chicken is cooked through, about 4 minutes. Remove from heat and sprinkle with the cashews.

Divide the lettuce leaves among plates and spoon the chicken over the top. Serve with the remaining soy sauce mixture for drizzling.

NOTE: My family loves lettuce wraps, and since I knew we'd be having a late dinner, I wanted something fast and light. This was all of that. Next time I personally would add some salt or a bit more soy sauce, and use less pepper.