Tag Archives: protein

Five Ingredient Baked Chicken Curry

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OK, this recipe was inspired because my cupboards were (almost) bare one day and I did not have many ingredients available. This turned out DELISH! The sweet raisins balance with the heat of the curry, creaminess of the coconut milk and tomatoes. Yum!

Blog five ingredient curry chicken

Ingredients

  • 4 Chicken breasts or 6 thighs
  • 2 Tbsp curry powder
  • 1 can coconut milk (full fat)
  • Handful of raisins
  • 1 can diced or crushed tomatoes

Directions

  • Heat tomatoes, coconut milk and curry powder in a saucepan over medium heat.
  • When warm and combined pour over chicken and raisins in glass baking dish
  • Bake (covered in tinfoil) for ~45-60 minutes or until chicken registers done on your cooking thermometer
  • Serve with shredded carrot or other salad and fresh cut cucumbers. Voila!

dit-elle-Esther

Greek Salad with Roasted Chicken

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Love greens, veggies and chicken! This is really a variation on the classic Greek Salad but adding chicken makes it a wonderful meal in and of itself! And paleo!

Blog greek chicken salad

Dressing

  • 1 tsp dried oregano
  • 2 Tbsp fresh lemon juice
  • 1 cup plain Greek yogurt
  • 2 tsps. tahini (sesame-seed paste)
  • 1 tsp minced garlic (fresh or bottled)
  • salt & pepper, to taste

Salad

  • 1 lb chicken breast, roasted & cubed
  • 8 cups chopped romaine lettuce
  • 1 cup peeled chopped English cucumber
  • 1 cup chopped tomatoes (grape tomatoes halved work well)
  • 1/2 cup pitted kalamata olives
  • 1/3 cup crumbled feta cheese (minus the cheese for dairy free and paleo)

dit-elle-Esther

Deer Tacos

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Adam brought back some deer last hunting season – and had some of it ground up with hamburger fat (deer is VERY lean) to make burgers or tacos. It’s a little gamey so the seasoning in this recipe helps.. but talk about grass fed, all natural and paleo!

Blog deertacos1

Ingredients

  • 1 lb ground meat (deer, beef, buffalo)
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1-2 tsps ground cumin
  • 1 Tbsp chili powder
  • 1/4 tsp cayenne pepper (optional, adds heat)
  • 8 corn tortillas
  • 1 chopped tomato
  • 1 cup lettuce, finely chopped
  • 1 cup cheese, shredded (Mexican blend works well)
  • 1/2 cup sour cream
  • 1/2 cup cilantro, chopped
  • 1 lime, cut in wedges

Directions

  • Heat oil and add onion and buffalo
  • Cook for a few minutes, then add garlic, and continue to cook – stirring to crumble
  • Add seasoning and stir well to combine
  • Warm tortillas and assemble by spooning meat mixture and layering the veggies, cheese and sour cream
  • Serve with lime wedges and cilantro as garnish

dit-elle-Esther

Scrambled Eggs with Sundried Tomatoes

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Breakfast for dinner or just don’t know what to make? Yah, I have a lot of those nights too. Tossed salad and scrambled eggs! Hey, this is Seattle, after all. 😉

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Ingredients

  • Eggs
  • Garlic, minced (optional)
  • Sundried tomatoes (packed in oil)
  • Cheese, shredded (optional, omit for paleo)
  • Oil or butter for frying

Directions

  • Whisk eggs with a little water until well blended (and optionally the minced garlic)
  • Melt oil in pan and when hot add eggs
  • Let cook for a bit and use a spatula or fork to scramble
  • Add tomatoes and mix
  • Top with cheese and let melt in pan before serving

dit-elle-Esther

Pesto Baked Salmon

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Baked salmon is one of our weekly staples as the kids both love it (so far! :)). I usually drizzle some olive oil on and bake as is, but a nice variation is to top with fresh pesto and bake it. Easy dinner? Yes please! 🙂

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Blog pestosalmon2

Ingredients

  • 1lb slab of salmon
  • 1 Tbsp (or more) pesto

Directions

  • Oil baking dish
  • Cover salmon fillet with pesto
  • Bake @ 350 for 25 minutes

dit-elle-Esther

Halibut Tacos with Cilantro Lime Crema

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Fresh Halibut is in – and it’s delicious! We suggest serving these fish tacos with Lime Cilantro Coleslaw.

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Ingredients

  • 1 1/2 Tbsp grated orange rind
  • 1 Tbsp grated lime rind
  • 2 Tbsp tequila
  • 1 tsp honey, agave syrup or coconut sugar
  • 2 tsps. warm water
  • 1 lb halibut fillet
  • salt & pepper
  • butter or olive oil for frying
  • 8 corn tortillas

Crema

  • 1/4 cup mayonnaise
  • 1 Tbsp finely chopped fresh cilantro
  • 1 Tbsp fresh lime juice
  • 1 tsp chili powder
  • 1/8-1/4 tsp cayenne (optional for added heat)

Directions

  • Combine first 5 ingredients (grated citrus rinds, tequila, sugar, water) and cover halibut
  • Cover and marinate in refrigerator for 30 minutes
  • Remove halibut and discard marinade
  • Heat skillet with oil or butter and add halibut
  • Cook for 4 minutes on each side, or until fish flakes easily with fork
  • Break fish into chunks
  • For Cilantro Lime Crema, combine mayo, cilantro, lime juice and spices

Serve with warm tortillas, Lime Cilantro Coleslaw and drizzled with the Crema.

dit-elle-Esther

Lamb Lettuce Wraps with Feta Sauce

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Tasty seasoned lamb patties wrapped in lettuce with cucumbers, tomato and yogurt feta sauce – these are great prepared on the BBQ or simply in the broiler of your oven. Yum! 🙂

Blog lambpattiesfeta

Ingredients

  • 2 Tbsp chopped fresh mint
  • 2 Tbsp chopped fresh cilantro
  • 1 Tbsp chopped fresh oregano (or 1 tsp dried)
  • 1 Tbsp sherry vinegar (or red wine vinegar)
  • 1 tsp ground cumin
  • salt and pepper to taste
  • 1/8 tsp ground allspice
  • 3 garlic cloves, minced
  • 3/4 lb lean ground lamb

Dressing

  • 1/2 cup crumbled feta cheese
  • 1/3 cup plain Greek yogurt
  • 1 English cucumber, sliced
  • 10 romaine lettuce leaves
  • 1 1 tomato, sliced

Directions

  • Combine first 8 ingredients – herbs and spices, add lamb and combine
  • Shape into 10 small 1/4 inch thick oval patties
  • Place on a broiler pan (or BBQ) and broil ~2 minutes on each side or until done
  • Combine cheese and yogurt in bowl
  • Serve lamb patties with cucumber and tomato slices on lettuce with a dollop of yogurt/cheese mixture

dit-elle-Esther

Turkey Spinach Zucchini Casserole

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This is similar to the South of the Boarder Turkey Loaf. Stuffed with veggies, this is a “one dish meal” and great for large groups! Anders (who just turned ONE!) has been eating so much, I can barely keep up with lunches and dinners for him (oh and not to mention the rest of us). Starting to realize why my Grandma was an expert at making casseroles.. she had a big family to cook for! 🙂

Blog turkeycasserole2

Blog turkeycasserole1

Ingredients

  • 2 lbs ground turkey
  • 1 egg, beaten
  • 1 onion, finely chopped
  • 2 zucchinis, finely sliced (use the slicer blade on your food processor)
  • 1 cup frozen chopped spinach (you can use fresh, but keep in mind that frozen spinach is denser)
  • 1 carrot, shredded (grater blade on your food processor)
  • Cheese, grated (Mexican blend works well) (omit for dairy free and paleo)
  • Salt & pepper to taste

Directions

  • Combine all ingredients (except cheese) and mix well
  • Fill large 9×13 greased casserole dish
  • Top with cheese
  • Bake at 350* for 1 hr or until center is hot and bubbling and cheese is melted and golden brown

Super Mom Tip: This casserole freezes well! Freeze in serving size portions for reheating when there’s no time to make dinner. 🙂

 

dit-elle-Esther

Ham and Asparagus Fritatta

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This is a a super easy frittata. Get creative with whatever meats or vegetables (and cheese!) you want to throw in there! Happy Mother’s Day tomorrow! 🙂

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Blog fritatta_hamasparagus2
Ingredients
  • olive oil
  • 1/2 onion, finely chopped
  • 1 cup of fresh vegetables finely chopped, I like asparagus and zucchini
  • 1 cup diced meat, such as ham
  • 2 tablespoons fresh herbs, like chives or dill (optional)
  • 6-8 large eggs lightly beaten
  • Shredded cheese (optional)
  • Salt & pepper to taste
Directions
  • preheat oven to 350
  • heat oil in oven proof skillet over medium saute onion until translucent and then stir in herbs, veggies, meat and toss and saute for a few minutes
  • beat eggs with a little water and pour batter into pan
  • once bottom is firm use spatula to lift the frittata edge and tilt skillet so uncooked egg runs underneath
  • continue until mostly cooked
  • transfer skillet to oven and bake for ~5 minutes until toasted and bubbly on top

dit-elle-Esther

Strawberry, Spinach and Goat Cheese Salad

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Celebrate the longer evenings and sunnier days with a hint of summer kind of dinner – spinach salad with strawberries, warm chicken and goat cheese! 🙂

Blog chickenstrawberryspinachsalad

Ingredients

  • Large bunch of spinach (~5 cups, washed & dried)
  • 1 1/2 cups strawberries, sliced
  • 3 oz goat cheese
  • 1-2 cups cooked and shredded or diced chicken (GREAT use of a leftover roast chicken)
  • Dress with vinegar & olive oil, poppy seeds, salt & pepper
  • Slivered almonds (optional)

Directions

  • Toss the spinach and strawberries with the dressing
  • Lightly mix in goat cheese and almonds and chicken
  • Serve immediately – excellent with cold or still warm chicken!

dit-elle-Esther