Week 6 2015

Meal 1 Cracklin Chicken                                                           

5 bone in, skin on chicken thighs         

Salt         

Pepper

Onion Powder                                             

Garlic Powder

1-2TBS Bacon Grease

Using kitchen scissors carefully cut the bone out of each thigh, leaving all the meat and skin intact. Sprinkle the skin with desired amount of salt. Heat grease in non stick skillet over medium high heat. Cook skin side down for 10 minutes without flipping or stirring. While it is cooking season the meat side as desired with salt, pepper, garlic and onion powder. Flip and cook 7-10 more minutes or until cooked through.

Meal 2 Easy Mexican Shredded Chicken                            

1 package boneless skinless chicken thighs                      

1 jar salsa (I use green salsa)                                                      

1 small can of diced green chilies                                          

1 tsp each onion powder garlic powder                          

salt and pepper to taste     

½ block of cream cheese

Take all ingredients except cream cheese and place in crock pot over low heat for 6+ hours. When it is done, shred chicken with fork and add cream cheese.

Meal 3 Stuffed Roast Beef                                                     

1 medium sized rump roast            

2 TBS chopped jarred jalepeno (mild)         

8 cloves garlic pressed      

1TBS salt 1 TBS pepper              

1 TBS bacon grease                       

 1-2 cans beef broth

In a small bowl mix jalepeno, garlic, salt, pepper. Using a sharp knife cut deep slits into roast evenly spaced from each other. Stuff the roast with the mixture. Heat grease over medium high heat in large pot. Sear each side of the roast for 2-3 minutes so that each side is browned well. Reduce heat to medium low and add broth. Cook 1-2 hours or until to desired tenderness.

Meal 4 Soothing Coconut Curry Soup                                          

1 can coconut milk                               

1 can chicken broth

1 TBS curry paste              

any mixed vegetables of choice or protein of choice (I’ve made this with chicken, shrimp, scallops, no protein at all, tons of veggies or no veggies. The Soup without anything in it is very good.)

If using meat and veggies, cook them to desired tenderness in a large pot using a small amount of EVOO or coconut oil. Add the rest of the ingredients and cook on medium heat for 10-15 minutes. I usually double or triple the recipe to have left overs.

Meal 5 Low Carb Hawaiian Pizza                                        

12 slices of Canadian Bacon               

Grated Mozzarella and Parmesan Cheese                            

Italian Seasoning

1 can pineapple pieces           

1 small can tomato paste or marinara sauce

Preheat oven to 350. On a greased baking sheet place the slices of Canadian bacon. Using a small spoon spread a small amount of marinara or tomato paste onto Canadian bacon. Add a few pieces of pineapple. Sprinkle with desired amount of cheese and Italian seasoning. Bake for 8 minutes or until cheese melted. To crisp the top place on broil for 2-3 minutes watching carefully to make sure it doesn’t burn.

Meal 6 Honey Garlic Chicken Wings                              

3LBS Chicken wings separated                  

1/3 cup honey

¼ cup lemon juice                                             

¼ cup water

2 TBS coconut aminos or soy sauce                                     

2 TBS apple Cider Vinegar                   

2 tsp garlic powder

¾ tsp ground ginger

Heat Honey, lemon juice, water, soy sauce, vinegar, garlic and ginger in small saucepan over medium high heat. Turn heat down to low once it starts to simmer and let simmer for 5 minutes. Remove from heat and let cool. Pour marinade over chicken wings in a large ziplock back. Let marinade at least 2 hours (or overnight) Grill on BBQ pit for  20 minutes turning once. Or place in a greased baking dish and bake for 1 hour at 400 turning once

Meal 7 Meat and Veggie Paleo Chili                                    

1 ½ lbs ground beef                  

2 cloves garlic pressed 2TBS EVOO                                       

1 large onion diced      

1 stalk celery chopped   

4 large carrots peeled and diced

2-3 zucchinis diced                                

2 TBS chili powder

1 tsp oregano               

1 tsp salt                  

 ¼ tsp cayenne

15oz can tomato puree                 

15 oz can diced tomato

In a large skillet or pot, brown beef and garlic. Add oil, onions, celery, carrots, and seasonings and cook until translucent over medium high heat. Once onions are golden and veggies are midway cooked add zucchinis and cook 2 minutes stiring well. Add tomatoes, tomato sauce and stir well. Bring to boil  and reduce heat. Simmer for 20 minutes.

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