Southwest Baked Chicken

This dish has all the bright flavors of southwest foods that I crave....fresh cilantro....a little creaminess...a hint of spice.  For a gluten free option you could even serve it over rice.  

Southwest Baked Chicken

1 1/2 or 2 lbs boneless skinless chicken breast tenders
1 cup Kitchen Basics Chicken Stock
2 cups shredded cheese (your choice)
1 - 10 oz. can diced tomatoes with chilies (mild or regular)
1/2 cup homemade yogurt
2 Tbsp taco spices (1 Tbsp chili powder, 1 tsp coriander, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp salt)
1 cup fresh cilantro, chopped fine


To keep the chicken juicy, quickly sear each side in 2 Tbsp olive oil in a skillet on medium-high heat, just to put a little golden color on each side.  Then place chicken in the bottom of a 9x13 baking dish.  Mix all other ingredients together and pour over the chicken.  Bake at 400 until chicken is done (about 20 minutes).  Enjoy.

Roasted Pork Tenderloin

On these colder days, I love something I can slide into the oven.  Here is a juicy pork tenderloin recipe.  Feel free to add your own choice of vegetables or potatoes.  I chose to use Baby Belle mushrooms, onion, and potatoes.  

Roasted Pork Tenderloin

2-3lb pork tenderloin
1 white onion
8oz. whole baby belle mushrooms
5 organic russet potatoes
(or pick any root type veggies you like to roast)
2 Tbsp olive oil
1 tsp dried thyme
1 tsp crushed dried rosemary
1 tsp garlic powder
1 tsp salt
pepper


1. In a 9x13 baking dish, toss veggies in 1 Tbsp olive oil and sprinkle with salt and pepper.
2. Pat dry the tenderloin and sprinkle with the spices. In a skillet on the stove, heat 1 Tbsp olive oil on medium high.  Brown the roast on all sides.  Then place on top of veggies in the baking dish.
3.  Bake at 375 tented with foil for 50-60 minutes or until the thickest part of the roast reaches 135 degrees. 

Let rest for 5 minutes before slicing. 

Italian Shredded Beef

I was mourning the loss of using handy spice packets to make easy-crock pot meals.  So I got my creativity flowing to try to recreate this great comfort food, and I got it!  No additives...no gums...no strange ingredients....Enjoy on your next cozy fall day! Serve over rice (for non SCD'rs)

Italian Shredded Beef

3lb chuck roast (trim off any large pieces of fat)
1 1/2 cup Kitchen Basics Beef Stock
1/8 cup dried onion flakes
1 Tbsp garlic powder
1 Tbsp dried parsley flakes
1 1/2 Tbsp honey
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp dried pizza seasoning (I get mine at a local bulk food store that has lots of spices)

Mix stock with spices and honey.  Arrange roast in the crock-pot and pour over stock mixture.  Cook on low for 8-10 hours.  Shred and enjoy!  It will melt in your mouth. :)

Creamy Chicken and Veggie Soup with Cheddar Biscuits

It's getting chilly which puts me in the mood for soup.  To make this more than the ordinary chicken soup, I made it creamy by adding some quick homemade chunky mashed potatoes. 

Creamy Chicken and Veggie Soup

2 carrots peeled and diced
2 stalks of celery diced
1 medium onion, diced
1 Tbsp butter
32 oz. box Kitchen Basics chicken stock
1 large boneless skinless chicken breast cut into cubes
4 medium sized red potatoes peeled and diced
1 Tbsp minced garlic
1 tsp salt
1/2 tsp black pepper
1 tsp oregano
1/4 cup homemade yogurt


In a sauce pan on medium heat, melt the butter and saute the veggies until soft.  Add chicken stock and spices and chicken.  Let simmer.  Meanwhile cook potatoes in a casserole dish in the microwave until tender.  Add yogurt, salt, pepper, and mash into a smooth but slightly chunky consistency.  Add to the soup.  Enjoy. 


Cheddar Biscuits

1 1/2 cups blanched almond flour
4 Tbsp coconut flour
4 Tbsp butter
1 cup shredded cheddar cheese
1 tsp parsley
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/2 tsp salt
2 eggs
4 Tbsp homemade yogurt

You can do this by hand, but I used my food processor to pulse blend until just mixed together.  Put into muffin cups using a cookie scoop.  Bake at 350 until just golden (about 15 minute). 

Italian Meatballs

I felt the urge to change up my regular spaghetti with some Italian meatballs while I still had some fresh herbs outside.  Dried herbs are still fine if you don't have a few left in your garden.

Italian Meatballs

1 lb ground pork
1 lb ground turkey sausage
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
1/2 tsp salt
1/4 tsp black pepper
1 tsp garlic


Mix all ingredients together.  Line a cookie sheet with parchment paper.  Using a cookie scoop, make balls, roll into shape, and put on the cookie sheet.  Bake at 400 for about 20 minutes or until done.  Add to your favorite spaghetti sauce and serve over zucchini pasta.

Crock Pot Southwest Chicken

I tweaked a great crock pot recipe to be SCD friendly.  It has a lot of fresh flavor and could be a great soup or served as a main dish.  For non-SDC'rs serve over brown rice and add black beans and corn.

Crock Pot Southwest Chicken

2 boneless skinless chicken breasts
1 - 10oz can of tomatoes with mild green chilies
1 can black beans (non SCD - optional)
1 cup frozen corn (non SCD - optional)
1/4 cup chopped fresh cilantro (with extra for topping before serving)
1 1/2 cups chicken broth
1 Tbsp fresh minced garlic
1/2 cup chopped onion
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/2 tsp pepper

Shredded Muenster or Provolone cheese for topping
Serve over rice (non scd) or as a soup

Combine chicken broth, beans, corn, tomatoes, cilantro, onion, and spices in the crock pot.  Lay the chicken breasts on top and cook on high for 2 hours.  Shred the chicken and mix in.  Serve topped with cheese and fresh cilantro. 

Korean Burgers and Onion Rings

I love Food Network's Great Food Truck Race...and the Seoul Sausage team has been making Korean burgers which have been selling like crazy.  Being part Korean myself, I thought, I can do this.  They turned out very yummy.  They do have soy sauce, but being fermented, it is better for your body than other soy products.  However, if you need absolutely no soy, then just leave it out. 

Korean Burgers (makes 4)

1lb. low fat hamburger
4 Tbsp soy sauce
1 Tbsp sesame oil

3 scallions chopped
1 Tbsp rice vinegar
2 Tbsp honey
1 Tbsp fresh minced garlic
1 tsp fresh grated ginger

Whisk the spices and wet ingredients together, then add them to the hamburger.  Mix well.  Divide into 4 patties and grill to get a nice crispy outside. 

Enjoy with Heidi's Onion Rings from http://scdrecipe.com/recipes-snack/heidis-onion-rings/

Lemon Garlic Chicken

This dish gives you that great crunchy skin while keeping the meat moist on the inside.  A twist of lemon gives plain old chicken new life...I served ours with homemade hash browns and green beans.

Lemon Garlic Chicken

2 chicken breast halves bone in and skin on
4 Tbsp butter sliced into 1 Tbsp chunks
2 lemons sliced into 8 slices
1/2 tsp dried thyme
1 Tbsp fresh minced garlic
1/2 tsp salt
1/2 tsp pepper

Heat oven to 400 (convection if you have it...makes the skin crispier).  In a glass or crockery dish, place 4 of the lemons.  Lay the chicken breasts bone down on the lemons.  Rub one tablespoon of butter under the skin of each chicken.  Then rub the outside of each with another tablespoon of butter.  Sprinkle the chicken breasts with the spices and lay 2 lemon slices on top of each one.  Cook uncovered until skin is crispy and inside is done, about 40 minutes. 

Chili and Cheese Chips

The great thing about chili is that you can do anything you want with it!  Make it spicy or mild...Stuff it full of things or keep it simple.  The possibilities are endless.  Here is our family's rendition of this classic dish.  Depending on where you are at digestively, feel free to make it less spicy or add more things such as black beans or shredded carrots. 

Chili

1 lb. lean ground beef (or ground turkey)
1 -28oz can crushed tomatoes
1 cup water
2 Tbsp olive oil
1 onion finely chopped
1 green pepper finely chopped
1 yellow pepper finely chopped
2 Tbsp chili powder
1 Tbsp apple cider vinegar
1 Tbsp fresh minced garlic
1 tsp salt
1/2 tsp pepper
1 tsp cumin
1 tsp coriander
fresh cilantro for topping

Heat oil on medium in the bottom of a pan.  Cook beef, peppers, and onions until veggies are soft.  Add all remaining ingredients.  Simmer for 20 minutes or let cook all day in a crock pot.  Serve topped with fresh cilantro and cheese chips.

Cheese Chips

Line a glass plate with parchment paper.  Sprinkle a light layer of your favorite cheese (we often use cheddar or 2% cheddar for lower fat chips).  Cook in the microwave for 3 minutes or until cheese is very bubble and hard.  Let cool and cut with a pizza cutter.  Enjoy!

Sloppy Joes

This Midwest favorite brings back many memories of visiting my grandparents Iowa farm.  Now with the fall weather and soccer season, this dish once again made it to our table.  Enjoy with baked fries, some fruit, and your favorite veggie. 

Sloppy Joes

1 lb. low fat ground beef (or use ground turkey if you prefer)
1/2 cup tomato puree or tomato juice that has been reduced
2 Tbsp mustard
1/8 cup honey
1 Tbsp garlic powder
1 1/2 tsp salt
1 tsp ground pepper
1 Tbsp dried onion flakes

Cook ground beef in a skillet until browned.  Add remaining ingredients and cook until sauce is thickened. 

Chicken Nuggets

It's hard not to resist something crunchy that you can dip in ketchup or BBQ sauce, and these chicken nuggets don't disappoint.  Plus, they are very fast and work great on a night when there are too many things to do and too little time.

Chicken Nuggets

2 boneless skinless chicken breasts sliced into thin long strips
1/2 cup blanched almond flour
3 Tbsp coconut flour
1/4 cup shredded Parmesan cheese
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
4 Tbsp olive oil

Place olive oil in a fry pan and heat on medium.  Mix dry ingredients in a shallow bowl.  Pat topping onto chicken strips, coating both sides.  Place immediately in hot fry pan.  Cook with the lid on flipping when one side is brown.  Remove when done (about 5 minutes).  Enjoy with your favorite dipping sauce.

Chicken and Crispy Dumpling Soup

My son came home from school today complaining he wasn't feeling well.  I was not ready for this already!  We just started last week.  So I had him take some zinc and quickly mixed up a good old pot of chicken soup.  Using ideas from www.comfybelly.com, I tweaked the dumpling idea by making them smaller and baking them in the oven so they would not fall apart in the soup.  My husband said it was the closest thing to a crouton he's had...Success!....Sometimes a little experimenting pays off. 

Chicken Soup

1 - 32oz box of natural chicken or vegetable stock
2 cups water
2 bone in / skin on chicken breasts
2 carrots peeled and sliced
3 stalks celery sliced
1/2 onion chopped
1 Tbsp fresh minced garlic
1 tsp salt
pepper to taste

Heat all ingredients together in a large pot until chicken is cooked.  Removed chicken and let cool.  Then remove the meat, cut into bite sized pieces, and add it back into the soup (saving 1/2 cup out for the dumplings).  

Crispy Dumplings

1/2 tsp garlic powder
1 1/2 cups blanched almond flour
1 tsp dried parsley
1 tsp dried thyme
1 tsp salt
2 eggs
1/2 cup of the chopped chicken

Heat oven to 325.  Line a cookie sheet with parchment paper.  Mix all ingredients together.  Using a small cookie scoop (about 1 Tbsp), line the cookie sheet with the dumplings.  Bake until golden, about 10 minutes).  Place in bowl and top with the soup.