Tag Archives: Easy Dinner

Shakshouka // The lazy gals version…with chicken sausage.

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I was totally intrigued when Esther posted this recipe.  And then of course, I had to try my “lazy gals” approach to it!  And…I added a little more protein, because…teenage boys and all.  It needs to be more filling!  All by itself, I LOVED it!  I served it over veggie pasta, so that it would appeal the masses (teenage boys/toddler girl), but I would have happily eaten it as is, and been totally satisfied and happy!Blog Easy Shakshouka with Chicken Sausage-1Ingredients

(serving size depends on how many you want to feed. I fed 5)

  • One medium size yellow onion
  • Tablespoon crushed garlic
  • 2 Tablespoons Olive Oil
  • Jar of your favorite pasta sauce
  • 8 Chicken sausage (already cooked and diced)
  • Half of a large avocado or one small
  • 5 Eggs

What to do

  • In a sauce pan heat olive oil, garlic, and onions until onions are soft.
  • While those are heating, dice your chicken sausages into bite size pieces.
  • Add to onion mixture once onions are almost done and heat chicken sausages for a minute
  • Add pasta sauce and bring to a boil.Blog Easy Shakshouka with Chicken Sausage-3
  • Make a pocket and crack eggs into the pocket.  Cover and let cook for 6-8 minutes, or until eggs are cooked to your liking.  Garnish with sliced avocado and enjoy!Blog Easy Shakshouka with Chicken Sausage-1dit-elle-Lauren

Crock Pot // Slow Cooker Pulled Pork Sandwiches with Apples, Onions, and Peppers

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So, after you made the Crock Pot Pulled Pork with Apples, Onions, and Peppers Stew, what do you do with the leftovers?  Drain the liquid and make sandwiches!!  I’m all about making a meal with the thought that I can squeeze two dinners out of it.  I mean, really what sounds better to a busy mom than that??  Well, besides relaxing on the couch with a glass of wine?  And that is exactly what you can do instead of fussing over your second meal-WIN!!Blog Paleo Crock Pot Slow Cooker Pulled Pork Sandwiches with Apples Onions and Peppers-5Ingredients

Paleo Crock Pot Slow Cooker Pulled Pork with Apples Onions and Peppers

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Fall and Winter for me equal Crock Pot (Slow Cooker) meals.  Which means yummy smelling houses, and easy throw together meals-WOO HOO!!!  I pulled my Crock Pot out for the first time this season for one of the easiest crowd pleasers-pulled pork.  I decided that I would try and make it a two-fer.  Meaning, I would make a stew the first night, and then drain the liquid to make sandwiches the 2nd night.  What do you know…it worked!!Blog Paleo Crock Pot Slow Cooker Pulled Pork with Apples Onions and Peppers-1All that said.  Pork is one of those foods that I cannot quite seem to photograph well.  it just looks blah!  In any case…this wasn’t blah, but you might just have to take my word for it 😉

Ingredients

  • Pork Loin(s) depending on how many people you have to feed and if you want to make sandwiches the next night.  I used the Costco Pack.  There are two small ones per sealed pack.  Probably equal to 2 individual packs elsewhere.
  • Red, Orange, and Yellow Peppers.  I used about half of each diced.
  • One medium/large yellow onion diced
  • 1 Can (2 cups organic chicken broth)
  • 1 Cup of Red Wine (whatever you have on hand that you want to spare ;))  The alcohol cooks off (for kids), but it leaves a good flavor.
  • 1 tsp crushed garlic
  • 2 Diced Apples (I used Honey Crisp, but you could use any apples)

Directions

  • After you dice all the veggies and apples.  Toss everything into the Crock Pot/Slow Cooker and cook for 5 hours on high or 8 hours on low.
  • THAT’S IT!!   You’re welcome 🙂
  • Dish out into soup bowls and enjoy!
  • We put Sriracha on just about everything, so… 🙂Blog Paleo Crock Pot Slow Cooker Pulled Pork with Apples Onions and Peppers-3Blog Paleo Crock Pot Slow Cooker Pulled Pork with Apples Onions and Peppers-4dit-elle-Lauren

Baked Acorn Squash Stuffed with Quinoa, Apples, and Chicken Sausage

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I’m an equal opportunity gourd lover!  I’ve been itching to make an acorn squash meal, and when I saw them at Costco when was there earlier this week, I pulled the trigger.  I honestly just made this up as I went along with ingredients that I had on hand.  I ended up adding the Craisins and avocado in at the end because I wanted more color for the pictures haha.  BUT…it tasted amazing, so I’m so glad I did!Blog Baked Acorn Squash Stuffed with Quinoa Apples Chicken Sausage-4eIngredients (feeds 4)

  • 3 Teaspoons Coconut Oil (half for the squash/half for the quinoa mixture)
  • 3 Teaspoons Organic Pure Maple Syrup (half for the squash/half for the quinoa mixture)
  • 2 Acorn Squash
  • 1 Cup uncooked quinoa
  • 1/2 medium size sweet onion
  • 1 medium apple- I used HoneyCrisp because they’re on SALE at Costco for 1.27 per lb!!
  • 1/2 Teaspoon crushed garlic
  • Sea salt and Pepper to taste
  • 4 Aidells Chicken and Apple Sausages
  • 1/4 Cup Craisins
  • 1 Small Avocado

Directions

For Squash

  • Preheat oven to 400 degrees
  • Fill baking pan with about 1/2 inch of water
  • Cut Acorn Squash in half, and lightly coat each with 1/2 teaspoon coconut oil, 1/2 teaspoon maple syrup, and freshly ground sea salt/pepper
  • Place in oven for an hourBlog Baked Acorn Squash Stuffed with Quinoa Apples Chicken Sausage-1

For Quinoa Mixture

  • Place the uncooked quinoa, 2 1/2 cups of water, 1 tsp coconut oil, 1 tsp maple syrup, 1/2 teaspoon crushed garlic, diced apple, and 1/2 diced onion and a few grinds of sea salt and pepper all in a rice cooker (I tend to use my rice cooker like a “fast” slow cooker-dump a bunch of stuff in and voila haha.)  Start it cooking, and dice up the Aidell’s sausages.  Towards the end of the quinoa cooking (about 20 minutes), dump the sausage in as well as the 1/4 cup craisins.Blog Baked Acorn Squash Stuffed with Quinoa Apples Chicken Sausage-10ceEnjoy!dit-elle-Lauren

40 Clove Garlic Lemon Chicken // Paleo and Whole30

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I’ve seen this recipe in various forms, and have been so intrigued by all the garlic!  40 cloves sounds like a lot, but it really isn’t!  I might add more next time I make it.  When it bakes, it gets golden on the outside and buttery smooth on the inside.  It’s not overpowering at all and so delicious!!  I added some onion and lemon to give it a little more flavor, and I think next time I will throw in some grape tomatoes!Blog Paleo Whole30 40 Clove Garlic Lemon Chicken-1Ingredients

  • 4 chicken breasts  (I used boneless and skinless, although you could use bone in!)
  • 40 garlic cloves, peeled (I bought pre-peeled cloves from Costco, and yes, I counted them :))
  • One large yellow onion cut into 1 inch pieces.
  • 2 lemons cut into 1/4 inch slices and quartered.
  • 1/4 cup olive oil
  • sea salt & freshly ground black pepper, to taste (I did about 20 grinds for the pepper and 10 for the sea salt)
  • Garnish with fresh basil (mainly because I have a basil plant that I’ve managed to keep alive! :))

 

Instructions

  • Preheat oven to 400 degrees.
  • Put chicken breasts, garlic, and lemons in a big bowl.  Pour olive oil over the entire mixture, salt and pepper to taste and toss until everything is evenly coated.
  • Pour into 9×13 pan and cover pan with aluminum foil.
  • Bake for covered for 30 minutes.
  • Uncover and cook for 15 minutes uncovered or until chicken is cooked all the way through.
    (I used really large chicken breasts and did them for an extra 10 minutes.)
  • I served it over quinoa, but it would be fine all by itself with a salad or with some crusty artisan bread that you could smear the garlic on YUM!!!  (Not Paleo or Whole 30 if you do this :))
  • Blog Paleo Whole30 40 Clove Garlic Lemon Chicken-2 Blog Paleo Whole30 40 Clove Garlic Lemon Chicken-3 Blog Paleo Whole30 40 Clove Garlic Lemon Chicken-4Enjoy!!dit-elle-Lauren

Grilled Chicken, Onions, and Peaches with Avocado Tomato Salsa // Paleo and Whole30

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I love when one ingredient is the basis for a meal.  In this case it was some peaches that I bought that weren’t quite ripe, but I was itching to eat them.  So…I BBQ’d them!  I swear everything tastes better when you put it on the grill!  Although, I may still be still flushed with my new found grilling ability 🙂Blog Paleo Whole30 BBQ Chicken Onions Peaches with Avocado Tomato Salsa-1 Blog Paleo Whole30 BBQ Chicken Onions Peaches with Avocado Tomato Salsa-2 Blog Paleo Whole30 BBQ Chicken Onions Peaches with Avocado Tomato Salsa-3Ingredients (to serve 4)

  • 2 peaches (I used ones that were almost ripe, but still a little on the firm side)
  • 4 boneless chicken breasts
  • 1 large sweet onion
  • 1 avocado
  • 10 cherry tomatos
  • 3 large leaves of basil
  • Extra Virgin Olive Oil (amount not measured, but will describe in instructions :))
  • Sea Salt and Pepper

Directions

  • Light your grill and set it to a medium heat.
  • Cut your onion into 1/2 inch slices
  • Season the chicken breasts and onion with olive oil, sea salt and pepper.
  • Set both on the grill for 8-10 minutes (depending on the size of your chicken breasts)
  • Cut peaches in half and lightly coat with olive oil and a little bit of sea salt.
  • At the 8-10 minute mark, flip both the chicken and onion and add the peaches to the grill.
  • Cook everything for another 8-10 minutes until chicken cooked all the way through.
  • During the cooking, cut avocado and tomatoes into 1/2 inch squares.  Dice up the basil and toss all together in a bowl.
  • Layer everything together and ENJOY!!! 🙂dit-elle-Lauren

Baked Orange Rosemary Chicken with Sweet Potatos // Paleo and Whole30

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Ok, so….I may or may not have forgotten to write the recipe down after I made this, but it really was so easy that I’m fairly certain this is it haha. :}

The Huz introduced me to bone in chicken.  I mean, I’d had it before, but I think I thought it was harder or not as good-what was I thinking??  When you cook things with the bone in, they are so much moister and more delicious!!  I personally don’t eat the skin, but I was told it pretty darn tasty too!  AND…because it’s so moist and delicious all on it’s own, you really don’t have to do much to it-WIN!Blog Paleo Baked Orange Rosemary Chicken-1Ingredients

  • 4 bone in chicken breasts
  • 2 Tablespoons coconut oil
  • 1 Tsp garlic
  • 6 clementines or mandarin oranges
  • 1 medium sized onion
  • 2 sweet potatoes (there is some debate on whether sweet potatoes are “paleo”, but since some websites say they are, I’m going with them 🙂 )
  • 4 sprigs of rosemary
  • Sea Salt and Pepper to taste.

Directions

  • Preheat oven to 400 degrees
  • Peel and cube the sweet potatoes.  ( I asked the Huz to get them, and he came back with the “white” ones.  I always get confused on what the orange ones are (yams), and I do believe it’s different depending on what part of the country you live in… Anywho, the ones in the picture look like regular potatoes, but they are sweet 😉 )
  • Dice the onion
  • Melt the coconut oil
  • Peel 3 of the oranges, and squeeze the juice from them into the melted oil
  • Add garlic to the above liquid
  • Toss the potatoes and onions in the above liquid.
  • Place the chicken breasts in a 9×13 baking pan and spread potatoes and onions around them, letting them get coated with the oil/garlic/orange juice liquid.
  • Grind a little salt and pepper over the entire dish-I don’t use much.
  • Peel the last 3 oranges and place pieces as well as the rosemary sprigs around the dish.
  • Bake uncovered for an hour, or until potatoes and chicken are fully cooked (time will vary depending on the size of the breasts you get).

Enjoy!!

dit-elle-Lauren

Mango Avocado Salsa

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Just a warning.  I will be posting a few recipes using this/variations of this.  It is THAT good!!  I made this big bowl thinking we’d have leftovers (it was just me, the Huz, and Maya).  Well…we polished off the entire bowl haha 🙂Blog Paleo Mango Avocado Salsa-1 Blog Paleo Mango Avocado Salsa-2Ingredients

  • 2 Mangos cut into 1/2 inch cubes.
  • 1 1/2 medium avocados
  • 20 Cherry tomatoes diced
  • 1/4 cup Walla Walla sweet onions diced
  • Juice from 1/2 a lime
  • 5 leaves of fresh Basil diced
  • Sea Salt and Pepper to taste

Directions

  • Cut everything up and toss in a bowl!
  • Or….if you are short on time, toss everything into a Cuisinart and pulse a few times.
  • Serve over fish, chicken, or as a dip with chips or pitas!

dit-elle-Lauren

Grilled Chicken Salad on a Portobello Mushroom // Paleo // Whole30

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I saw these gorgeous Portobello mushrooms at Costco and had to make something with them.  The Huz was out of town, and we didn’t have the boys, so I had my parents over for a taste test.  I’m posting the recipe “as is”, but am noting things at the end I might do/add differently next time 🙂  All that said, I thought it was really good.  Maya chowed it down and asked for more 🙂

Blog Paleo Whole30 Grilled Chicken Salad on Portobello Mushroom-2Blog Paleo Whole30 Grilled Chicken Salad on Portobello Mushroom-1 Blog Paleo Whole30 Grilled Chicken Salad on Portobello Mushroom-3

Ingredients (Serves 4)

  • 4 Portobello Mushrooms
  • 1 Large Sweet Onion (sliced into four 1″ thick slices)
  • 4 Chicken Breasts
  • Handfull (about 8-10) cherry tomatoes
  • 3-4 small sweet peppers or I used 1/3 of a yellow, red, and orange pepper
  • 1 Shallot or thick slice of red onion diced
  • 4 Bay leaves (or you could use cilantro)
  • 1 large avocado
  • 2-4 Tablespoons Extra Virgin Olive Oil (basically whatever you need to marinate the chicken and drizzle on the onion and mushrooms)
  • Sea Salt and Pepper to taste (rosemary-optional)

Directions

You can do almost all of it in the Cuisinart if you are pressed for time (which I was).  In my mind I did thicker chunks of everything, but I ran out of time and just threw it all in the food processor :{

  • Marinade the chicken in olive oil, salt and pepper, and dried rosemary (optional)
  • Drizzle a little olive oil on the onion and mushroom and salt/pepper
  • Grill the chicken for 8 minutes each side (can do it on BBQ or on a grill pan inside)
  • During the last 8 minutes of the chicken, put on the onion and the mushrooms-turning after 4 minutes.
  • Toss red onions/shallot, tomatoes, and peppers into a Cuisinart and pulse a few times (or cut into 1/4-1/2″ pieces if you want a more chunky salad)
  • Add in Avocado (salt and pepper to taste.  I barely used any)
  • Once chicken is done, cut into 1/2″ cubes.  Can toss them into the Cuisinart too (which is what I did), or fold into cubed mixture.
  • Layer one onion slice on top of each mushroom and then pile on the salad!  I added Sriracha to mine for some added heat 🙂

What I might do/add next time…

I really liked it, but it was probably too healthy for the Huz and teenage boys… I think a few slices of diced bacon would be amazing!!  Or some freshly grated Parmeson… Maybe some finely diced jalepenos (not in Maya’s though!)?

If anyone makes it, I’d love to hear what you did differently!

Enjoy!

dit-elle-Lauren

Salmon Salad with Avocado Dressing

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I’ll reiterate that I am in no way consistent with the Paleo diet, but the idea totally intrigues me.   Even more so since Esther eats mostly Paleo.  If you have questions about Paleo eating, for sure check out her other blog post here.  I don’t have any health issues, but I do love the idea of eating clean and obviously healthy.  That said…with teenage boys that split their time between households…paleo eating is not going to happen full time.  I’m already too healthy for their tastes 🙂Blog Paleo Salmon Avocado Salad-7Ingredients

  • Salmon (amount depends on how many people you have to feed)  I may have cheated and used leftover salmon that my dad smoked, but I’m including a marinade and instructions for what I would have done had I not had that 😉
  • Tomatos (I used Costcos cherry variety pack-so colorful and delicious)
  • Yellow, Red, and Orange Bell Peppers
  • 1 shallot or half a red onion
  • 1 Large Avocado (if small use two, use half/one for the salad, half/the other one for the dressing)
  • I do a mix of organic greens and Costco’s Kale, Broccoli, Brussel Sprouts Salad (hold the dressing, craisins, and seeds for this)

Salmon Marinade

  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Pure Organic Maple Syrup (some debate if this is Paleo, but could use raw honey too)
  • 1 lemon sliced
  • grind sea salt/pepper over

Salad Dressing

  • 1/2 large avocado (or one small)
  • 1 Tablespoon Pure Organic Maple Syrup (some debate if this is Paleo, but could use raw honey too)
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Aged Balsamic Vinegar (also some debate if this is Paleo-can skip and still be tasty!)
  • 1/3 Cup Water
  • Freshed cracked pepper to taste

Directions

  • Preheat oven to 450
  • Marinate Salmon for at least 30 minutes, skin side down, and place sliced lemons on top.
  • Bake at 450
  • Cut all the veggies/avocado (I usually precut 3 peppers and keep them to toss in salads throughout the week)
  • Dump all the ingredients for the dressing in a blender and mix (the consistency will be thick, but it coats the salad pretty well)
  • Toss salad and dressing and then top with shredded bits of salmon. 
  • We added Sriracha for some added heat, but not for Maya 😉

Enjoy!dit-elle-Lauren