- fresh spinach leaves, or your favorite lettuce
- 2-3 chicken tenders, salmon or tilapia fillets (I use frozen)
- mushrooms, chopped and sauteed
- pecans, chopped and toasted
- black & kalamata olives
- feta cheese
- purple onion, thinly sliced
- cherry tomatoes, halved
- cucumber, thinly sliced
- dried cranberries
- 1/2 c olive oil
- 1/4 c balsamic vinegar
- 1 tbsp mustard
- 1/2 tbsp honey
- Dash of garlic powder & garlic salt, and greek seasoning (to taste)
- If you’re using a frozen fish or chicken, go ahead and thaw.
- Add all dressing ingredients to a mason jar, and give a good shake. Taste test, and adjust to your liking! I prefer a less sweet, more tangy type dressing, but play around with the ingredients and see what you come up with!
- In a large salad bowl, add your lettuce base.
- Chop your onion & cucumbers (I use my mandoline slicer for this-makes very quick work of the veggies!) and add to the salad.
- Put the pecans in a skillet or in your oven on the broil setting. These will only take a few minutes. You’ll know they’re done when you get the lovely toasted smell. Remove them from heat quickly so they don’t burn (watch them closely!), and add to the salad bowl.
- Use the same skillet to saute mushrooms over medium heat with olive oil. Season with salt & pepper, and cook a few minutes until done, then add to the salad bowl.
- Next up, add the thawed meat topped with greek seasoning or salt & pepper, and cook over medium heat with olive oil until cooked through.
- Now that everything is done, we assemble the rest of the salad! Toss on the olives, cranberries, feta, tomatoes and the dressing. Give it a good stir and enjoy!
But this one is our fave, and I wanted to share just in case you don’t have a favorite recipe for chicken salad and you’re looking for THE ONE.
Why is this one our fave? It combines savory & sweet. Chewy & crunchy. It has a ton of good stuff in it. And, you can customize it for yourself if you don’t have the same ingredients on hand.
This makes a fairly large batch. Enough for several wraps and sandwiches, or crackers, however you like. I prefer mine on sourdough bread, while hubby likes his in a wrap.
Keep in mind that besides the chicken, most ingredients listed below are optional, and added to taste. If you don’t like mayo, then don’t use it. Don’t have bell peppers? Omit. It’s easy peasy. Cook your chicken & flavor it with salt or a favorite seasoning and then chop it to bits. Throw it in a big mixing bowl, and have fun with the rest!
- 6 chicken tenders, cooked and then chopped in a food processor
- mayo-I probably use 1/2 to 3/4 cup
- sweet relish, 1-3 tbsp
- chopped purple or yellow onion, about 1/2 cup
- 1 roasted green bell pepper
- finely diced celery, about 1/4 cup
- purple grapes, chopped in half- about 1/2 cup to 3/4 cup
- dried cranberries-about 2 tbsp
- chopped roasted pecans, about 1/4 cup
- chopped green onion, 2 tbsp
- 1 can of water chestnuts, chopped
- yellow curry powder-to taste
- 1 bag of frozen brussels sprouts
- Olive oil
- Butter (if paleo-omit butter)
- Salt & Pepper
- Charbroil seasoning (optional)
- Preheat oven to 400 F.
- Cut sprouts in half (this step is important! Don’t skip cutting them in half!) & toss in a large bowl with olive oil, salt, pepper, and charbroil seasoning. **If you’re feeling southern, toss some bacon grease in, or even better, cut up a few pieces of bacon and throw them in with the sprouts.**
- Pour the sprouts into a sheet pan lined with foil or a silicone baking mat.
- Roast in the oven for around 40 to 45 minutes or until the edges are crispy.
- Once done, return to the bowl and toss with melted butter & sprinkle more salt if needed.
This recipe comes together pretty quickly but needs to simmer for a few hours before it’s ready, so make sure you plan for this one ahead of time! The slow cooking gives the flavors time to infuse in the vegetables and meat. I like to start working on this one around lunch time to have it ready for dinner. It could also work as a slow cooker meal if you cook the meats first, then add all ingredients to the crock pot, and cook on high for about 5 hours.
- 1 tbsp olive oil
- 6 chicken tenders or 3 breasts, cubed
- 12 oz smoked sausage, sliced 1/4 inch thick
- 1 red onion, sliced
- 1 cup celery, chopped
- 1 cup green or red bell pepper, diced
- 4-5 cloves of garlic, diced
- 2-14.5 oz cans diced tomatoes
- 2 cups frozen cut okra
- 2 quarts chicken broth (I use homemade)
- Salt & Pepper-to taste
- Creole seasoning-to taste (I like Zatarains and Tony Chachere’s)
- 1 tsp smoked paprika (I use Penzey’s)
In a large stock pot, heat the oil and then cook chicken cubes until no longer pink, season with salt and creole. Add in vegetables, garlic, and paprika; give it a good stir, then add broth. Season to taste with creole, salt & pepper, then raise your temp to medium-high until boiling.
In a separate skillet, add a little olive oil and brown sausage until it’s reached the color you like. Drain grease, then add the sausage to the stock pot.
Once the soup has reached a boil, lower temp to medium-low and simmer for 2 to 3 hours, or until vegetables are tender and flavorful. Do not cover with a lid; the soup will cook down a bit and the flavors will intensify.
If you’re using frozen chicken like I do, go ahead and thaw under cold running water, and then start chopping your veggies. I like big slices of onion in this soup, but feel free to cut them how you like!
I always use my homemade chicken broth for soups. Hubby swears that he can taste the difference between store-bought and homemade. I’ll be posting a recipe for broth soon if you’d like to give it a try!
A weekly meal in our house, this roast chicken is sooo good and you won’t believe how easy it is to prepare! Don’t be scared…let’s get started!
A few years ago I would have been terrified to cook a whole chicken. To be perfectly honest, I was scared of most cooking. My kitchen knowledge was mainly centered around baking cookies and scrambling eggs. Fast forward to becoming a stay at home mom, and besides caring for the wild child, my chief role was preparing meals for my small family. And I didn’t have a clue how to go about that.
This is one of those meals that scared me. But it really couldn’t be easier. I’ll walk you through it!
- 2-3 sweet potatoes
- 2-4 cloves of garlic
- 1 onion
- sprig of fresh rosemary
- 1 bag of baby carrots
- 1 whole chicken
Go ahead and preheat your oven to 425. You’re going to need a 9×13 glass baking dish. This is a staple in my kitchen. Rinse your chicken under cool water and remove the pack of giblets from the inner cavity (not all have this-I buy my whole chickens from Aldi and it usually does have the packet inside). Once done rinsing, give it a shake to remove excess water and place it breast side up in your dish.
Chop your vegetables. Go ahead and leave the skin on the sweet potatoes if you like. I dice up 3-4 cloves of garlic, you can vary this amount. I like garlic 🙂
I don’t finely dice the onions, just cut in a half and then slice them.
Add your veggies to the pan; doesn’t matter what order. I usually go carrots, sweet potatoes, onions, garlic, then top with rosemary, salt, pepper, charbroil seasoning or creole seasoning but order isn’t important. Just make sure you salt fairly well. *If you have too many vegetables for your pan, stuff some in the cavity of the chicken like below.
You’re going to put your chicken on the middle rack at 425 for 30 minutes, then after 30, turn the oven down to 375 for around 1 1/2 to 2 hours, or until the chicken has reached an internal temp of 170.
If you try this, please let me know! I’d love to hear from you!
You know there are those days where you just aren’t feeling it?? Don’t want to cook or clean or do anything. Just lay in bed and have your mama bring you some soup and let you watch tv. Yeah…that doesn’t really happen in real life, or not in mine anyway. If this happens to you, you’re lucky and I totally am hating you a little bit right now (kidding of course)!
In my world, being a stay at home mom means no days off, even if I’m feeling yucky. On days like this, I’m craving comfort food, and something super easy to make so that I can get back in bed.
This dish is it. One pan, simple ingredients. And even better, it can be paleo if you want it to be. I found this while browsing on pinterest a few months ago, and it was an easy winner for our family.
Here’s how it goes.
- 1 lb ground beef or venison (I rarely buy beef, so I used venison here)
- 1 tbsp olive oil (or if you’re feeling particularly Southern, use some bacon grease)
- 1 small yellow onion, chopped
- 1 tsp minced garlic
- 1/2 head of cabbage, chopped
- 1 can of diced tomatoes
- 1 small can of tomato sauce
- Salt, pepper, (I also add Southern Flavor charbroil seasoning to mine)
If you’re using venison, add the bacon grease to the pan and heat. When hot, add your meat and onions and garlic; stir to combine while browning the meat.
Once meat has browned, add tomatoes, tomato sauce, cabbage, and season to taste. Cover and simmer for 20 minutes or until cabbage has softened.
Hope you enjoy this dish! Leave me a comment if you try this recipe, and let me know what you think!
Recipe adapted slightly from: http://smilesandwich.com/2014/07/25/amish-one-pan-ground-beef-and-cabbage-skillet/
- 15 medium to large eggs
- 2 lbs. sausage, crumbled and cooked
- 1 whole yellow or purple onion, chopped
- 1 roasted green bell pepper, chopped
- Fresh spinach leaves, chopped
- 1 can of mild rotel or similar
- Handful of chopped baby bella mushrooms
- Salt & pepper to taste (I think I used 2 tsp in egg mixture plus lightly salting the veggies)
Notes:I used homemade venison sausage, but you can try turkey sausage, pork sausage, chopped ham, bacon, use sweet peppers instead of bell peppers, kale or spinach, roasted tomatoes instead of rotel, toss in broccoli or yellow squash for different taste and texture. If you aren’t paleo, add in milk with your egg mixture and toss some cheese in too! Play around with seasonings and make this your own!
I’d love for you to make this. If you try it, let me know!