WEEKLY TIPS

Since Valentines day is near I posted a few DIY projects for you and your love over under my Essential Oils Page under Essential oils for Men  and Essential Oils for Love & Romance.  Go Check it out.

For this week I unfortunately had to quickly throw is together with a lot of borrowed videos and tutorials from other sights.  I had my page all ready to go and some how it disappeared on me.

This week is chicken, chicken and more chicken recipes.  You may not have love for chicken but, I sure do.  People always want new chicken recipes.  Maybe a few of these will be new for you!  I also posted one fish recipe just to break things up.

Slow Cooker Honey Garlic Chicken

They already include all the sides to this meal here:

Honey Garlic Chicken Video

 INGREDIENTS:

• 8 bone-in, skin-on chicken thighs
• 16 ounces baby red potatoes, halved
• 16 ounces baby carrots
• 16 ounces green beans, trimmed
• 2 tablespoons chopped fresh parsley leaves

FOR THE SAUCE

• 1/4 cup soy sauce or coconut0 aminos(you can find them in a health food store or on AMAZON
• 1/2 cup honey
• 1/4 cup ketchup
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground black pepper

DIRECTIONS:

1. In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
2. Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
3. Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
4. Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.

COPYCAT LETTUCE WRAPS

This is another one of my favorite FaceBook pages called TipHero

Lettuce Wraps

You’ll Need

– Iceberg lettuce leaves, as needed
Chicken Mixture
– 2 tablespoons vegetable oil
– 1 1/2 pounds boneless, skinless chicken thighs, chopped
– 1/2 cup yellow onion, minced
– 1/3 cup green onion
– One 8-ounce can water chestnuts, drained, minced
– 1 cup diced shiitake mushrooms
– 1 tablespoon soy sauce
– 2 teaspoons brown sugar
– 1 tablespoon freshly grated ginger
Glaze
– 1/4 cup chicken stock
– 1/2 teaspoon mustard powder
– 2 teaspoons toasted sesame oil
– 1/4 cup rice wine vinegar
– 2 teaspoons brown sugar
– 1 tablespoon ketchup
– 1 tablespoon soy sauce
– 1/2 teaspoon red chili flakes, or to taste
– 4 garlic cloves, minced
– About 1/4 cup chopped cilantro, basil leaves, and green onions to finish

Nice! What a satisfying, tasty meal.

HONEY DIJON CHICKEN

Here’s another one from Tiphero

Ingredients:

2 tablespoons olive oil, divided
3 tablespoons honey
1 tablespoon Dijon mustard
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
½ tsp Kosher salt plus more to taste
¼ tsp freshly ground black pepper, to taste

16 ounces baby red potatoes, halved
4 boneless,skinless chicken breasts,5-6 oz each, pounded to even thickness if necessary so that they cook evenly
20 ounces broccoli florets

Instructions:

1. Whisk together 1 Tbsp of the olive oil with the honey, Dijon, garlic, oregano, basil, salt, and pepper.
2. Reserve half of the sauce for later, then marinate the chicken in the rest of the sauce for an hour.
3. Preheat the oven to 400F.
4. Toss the potatoes with the second Tbsp of olive oil and a pinch of salt. Place them on a foil-lined half sheet pan and lay the chicken breasts on top. Add the broccoli to the pan, then drizzle the reserved sauce over top.
5. Bake 35 minutes or until the chicken is cooked through and the potatoes are tender.
   *If you prefer your broccoli to still have some crispness to it, don’t add the broccoli to the pan until 15 minutes into the cooking time.

ORANGE CHICKEN STIR FRY

Ingredients:

• 1.5 lbs boneless skinless chicken breast/tenders, diced into 1-inch pieces
• 1 Tbsp extra virgin olive or avocado oil, divided
• 2 lb asparagus, end portions trimmed and remainder diced into 1 1/2-inch pieces
• 1 small yellow onion, sliced into thin strips
• 8 oz button mushrooms, sliced
• 1 Tbsp peeled and finely grated fresh ginger
• 4 cloves garlic, minced
• 1/2 cup low-sodium chicken broth
• Juice of 2 fresh oranges
• 2 Tbsp raw honey
• 2 Tbsp cornstarch
• Sea salt and freshly ground black pepper

 

DIRECTIONS:

In a 12-inch non-stick wok, heat 1/2 oil over moderately high heat. Once oil is hot, add diced chicken and season lightly with salt and pepper. Sauté until cooked through, tossing occasionally, about 5-6 minutes.

Place chicken on a large plate and set aside. Return wok, reduce to medium-high heat, add remaining oil.

Once oil is hot, add asparagus, yellow onion and mushrooms, and sauté until tender-crisp, about 4 – 5 minutes, adding in garlic and ginger during the last 1 minute of sautéing.

Meanwhile, in a mixing bowl whisk together chicken broth, orange juice, honey and cornstarch until well blended.

Pour chicken broth mixture into skillet with veggies, season with salt and pepper to taste, and bring mixture to a light boil, stirring constantly. Allow mixture to gently boil, stirring constantly, until thickened, about 1 minute.

Toss chicken into mixture and serve immediately over brown rice or quinoa.

ZUCCHINI PIZZA BOATS

Ingredients:

• 6 small, fresh zucchini
• left over chicken chicken cut into bite sized chunks
• Sea salt, freshly ground black pepper, and garlic powder, sprinkled to taste.
• 1 cup or more, low-sugar, all natural marinara sauce
• 1 cup shredded high-quality mozzarella cheese
• 1/4 cup finely shredded parmesan cheese
• 3/4 cup small grape tomatoes, halved
• 2-3 Tbsp chopped fresh basil

1. Preheat oven to 400 degrees
2. Line a large baking sheet with parchment paper.
3. Slice zucchinis in half the long way. Spoon out seeds, just slightly. Pat the insides dry with paper towels (very important). Sprinkle with sea salt, pepper, and garlic powder, very lightly.
4. Spoon 1-2 Tbsps marinara sauce over each zucchini, leaving a small rim near edges. Sprinkle tops evenly with mozzarella cheese then with parmesan cheese, add chicken chunks.
5. Bake in preheated oven for 6 minutes, then remove from oven, and place tomato halves onto the melted cheese.
6. Return to the oven, and continue baking for 6-7 minutes. (bake time will vary depending on how thick your zucchini are and how crisp/tender you want them).                                                     Remove from the oven and serve hot with some fresh cut basil sprinkled over the top.

 

LEMON SALMON WITH ASPARAGUS

Ingredients for 4 servings:

• 1.5 lbs fresh asparagus, chopped into 2-3 inch pieces
• 1/2 red onion, sliced
• 4 (4 oz) Salmon filets (with skin)
• Avocado or olive oil cooking spray (optional)
• 4 Tbsp + 1 tsp avocado oil, divided
• 1 fresh lemon, sliced into rounds
• Sea salt and freshly ground black pepper
• 3/4 cup cherry tomatoes
• 2 cloves garlic, minced
• Zest of 1 fresh lemon
• 1/4 cup Flat leaf/Italian Parsley, chopped

Instructions:

1. Preheat oven to 425 degrees f.
2. Spray a large sheet pan with avocado or olive oil cooking spray, OR simply cover with parchment paper.
3. Toss asparagus, and red onions together with 2 Tbsp of the Avocado oil, sprinkle with sea salt and pepper, then lay in a single layer on the sheet pan.
4. Roast asparagus/onions in your preheated oven for about 15 minutes, then remove pan from oven.
5. Rub salmon filets with 2 Tbsp avocado oil, fresh garlic, and lemon zest.
6. Toss tomatoes with 1 tsp avocado oil.                                                                                       Arrange all ingredients evenly on the same sheet pan, including lemon slices. Sprinkle with sea salt and pepper, and the chopped parsley.                                                                            Place you sheet pan, now holding all ingredients, back into the oven for another 10-13 minutes, or just until Salmon begins to flake.                                                                                       Discard skin, serve with fresh lemon wedges.

SHOPPING LIST

MEAT

8 lbs Chicken Thighs or breasts

4 Salmon filets (WILD CAUGHT)

PRODUCE 

8 0z Shiitake mushrooms

2 yellow onions

1 red onion

Green onions

Garlic bulb

Fresh ginger

Fresh basil

2 lb red potatoes (PALEO followers should use white fleshed sweet potatoes)

3-4 lbs asparagus

Red grape tomatoes

Flat leaf parsley

1 lb green beans

1 lb carrots

1 lemon

1 lb brussles sprouts

1 head iceberg lettuce

2 oranges

6 small zucchini

MISC.

Coconut palm sugar

Chicken stock

honey

dry mustard

soy sauce

dijon mustard

toasted sesame oil

ketchup

rice wine vinegar

grated parmesean cheese

red pepper flakes

marinara sauce

dried basil and oregano

1 can water chestnuts

cornstarch

cayenne pepper

olive oil