Cucumber, Tomato and Grilled Chicken Summer Salad (120 cal/serving)

Keep it Simple September – Meal Prep Cold Salad – 4 servings

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Starting realllllllly simple: a monkey could make this exquisitely fresh meal-prep lunch. It’s a manefestation of Farmers Market HEAVEN. One particular amish farm stand has the most amazing yellow cherry tomatoes I’ve ever had in my life – which deserve a spotlight in this dish.

2 chicken breasts
4 cucumber
2 cups cherry tomatoes (the more color variation the better!)
salt pepper garlic powder and fresh chopped basil to taste

Grill or cook chicken (I cooked in pan and then chopped)
Chop cucumber and halve cherry tomatoes.
Mix all ingredients and package up into four containters

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Pulled Pork Cubano Roll-ups

Pulled Pork Cubano Roll-ups:

1 lb organic nitrate-free deli sliced Ham (I use Applegate or Wegmans)
1 jar dill pickles (paleo friendly)

Pulled Pork:
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Pork Loin
1 cup orange juice
tbsp: pepper, garlic powder, onion powder, chili powder, paprika, salt, cumin, oregano, lemon juice
2 tbsp brown mustard (or you could use mustard powder)

Cook Low 6 hours. Shred with Fork. Mix with hot sauce, or paleo-friendly barbecue sauce.

When ready to consume, roll pickle spears and pulled pork in ham slices with a little extra mustard or sauce (but of course you can use the dipping technique as well)

Sweet Jésus Mexi Pulled Beef

Happy Cinco de Mayo! It’s hard to be twentysomethingandpaleo and NOT love Mexican cuisine. Primed by taco bell 4th meal from the college days, and exacerbated by Chipotle, Baja Fresh, Moe’s, and Qdoba… we love the spicy food pulsing through our paleo veins. Olay!

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Sweet Jésus Mexi Pulled Beef: 3 servings @ 240 cal/ea. (F 9g; C 15g; P 32g)

1 lb beef roast
1 tbsp onion powder
1 tbsp chili powder
.5 tbsp garlic powder
.5 tbsp cumin
3 tbsp lime juice (1 lime)
1 large banana

Put all spices in large ziplock baggie.
Cut beef into 8 chunks and dump in ziplock bag.
Shake and smoosh around so all parts of the beef are crusted.
Dump in slow cooker with lime juice, diced or sliced bananas, and any leftover spices.
Cook LOW for 4 hours.
Shred with two forks.
Serve with avocado or guac and sautéed red bell peppers.

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Pazzo Pulled Chicken on Celery

“Pazzo” (for those of you who haven’t experienced the world’s best wings at Darkhorse Tavern at Penn State) is the most phenomenal hot wing sauce I’ve ever experienced in all my years of dive bar epicurean adventures. I wish I could be a Food Network start JUST to talk about these wings on “Best Thing I Ever Ate”. Buffalo pulled-chicken is also a super-extra easy slow cooker starter recipe, and completely satiates my recent snacking tendencies.

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Pazzo Pulled Chicken on Celery: 3 servings @ 213 cal/ea (F 8g; C 6g; P 33g)

1 lb boneless skinless chicken
2 tbsp chopped garlic
4 oz Frank’s Red Hot (it’s paleo)
1 tbsp Dill
½ tbsp chipotle
½ tbsp parsley
½ tbsp oil (coconut)
celery bundle

Place chicken (frozen or thawed) in crockpot.
Pour sauce over top then sprinkle herbs.
Cook LOW 8 hours.
Shred chicken with two forks.
Stir in oil and garlic.
Cook LOW for an additional hour.
Slice up your celery stalks for dipping.

Whoever and wherever “Pazzo” is… I’m sure he’d say “enjoy”.

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Slow Cooker Chicken Vindaloo and Jicama Rice (4 servings @ 215 cal/ea.)

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This bad boy has been on the “to make” list for a while now. It was actually my slow-cooker’s first go (woo! Go crock pot! Way to rock your first time!) I’ve never had proper vindaloo so I couldn’t guarantee that it’s as good as the real deal but its pretty freaking delicious! And the Indian spiced jicama rice is good enough to be a meal of its own (if it had more protein of course)

Slow Cooker Chicken Vindaloo with Jicama Rice: (4 servings @ 215 cal/ea)

1 lb chicken breast
2 yellow onions
2 inches of fresh ginger, chopped
6 garlic cloves, chopped
2 seranno
½ tbsp turmeric
½ tbsp coriander
½ tbsp garam masala
½ tsp cinnamon
1 tbsp salt and pepper
1 tsp mustard

Chop up (and seed) the Seranno, Onion, and Garlic.

Sautee Seranno, half of garlic and onion until soft, then puree in the food processor/blender.

Add the pureed veggie sautee into the slow cooker with all of the spices.

Chop chicken breast into 1” pieces and add to slow cooker with 1/8 cup water.

Cook on LOW for 6 hours, checking in after about halfway to stir.

1 medium Jicama
1 tsp fenugreek
1 tsp cumin
1 tsp cinnamon
1 tsp cardamom
1 tsp turmeric
1 tsp coriander
1 tsp cayenne

Blend/food process Jicama into rice-sized pieces.

Mix in sautee pan with all of the spices and ½ cup water.

Let cook, covered, for about 5-8 minutes.

Blood Orange Jammed Bacon-Chicken Bundle Salad Enhancer (6 servings @ 195 cal/ea)

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Prepare yourself for the crème-de-la-crème of chicken that sits upon a salad. If there was a most-interesting-salad-enhancer-in-the-world, it wouldn’t always involve bacon, but when it does, it invites blood orange jam in on the action.

Blood Orange Jammed Bacon-Chicken Bundle Salad-Enhancer
6 servings @ 195 cal/ea – 50 min

3 blood oranges
2 tbsp honey
1 tbsp lemon juice
3 bacon strips (un-adultured please)
1 lb chicken breast

Preheat oven to 350F.

Start to heat bacon in a pan, NOT enough to be fully cooked, just enough to render some fat but still soft and no-where near crunchy enough to tempt you, remove the bacon but keep the grease.

Food process/Blend 2 blood oranges (cut rind off), honey and lemon until a chunky liquid.

Pour into bacon grease and let simmer 10 minutes. (some GOREGOUS sunset colors should be appearing before your eyes)
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Cut chicken into 6 equal pieces, place between sheets of wax paper and LIGHTLY pound with a mallet (or a normal hammer if you’re resourceful and slightly cave-man-esque when you cook paleo) until flat.

Spoon blood orange jam onto flat chicken and roll up, then wrap bacon around the chicken.
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(I needed tooth picks to hold everything in place – but if your bundles stay together on their own – I applaud your bundling skills and your bundle’s cohesiveness as well)

Place in glass baking dish or cookie sheet with tinfoil, and pour leftover jam (if you have any) over our little bundles of joy.

Bake for 40-50 minutes.

Remove and let cool.
While you package up for freezing, cut up the last blood orange and pour over individually packaged chickens with leftover jam from the baking dish (delixious dressing alternative!)
Serve with a spinach or romaine salad with some sliced up red onion – mmmmm.

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Evil Avocado Egg Salad Enhancer (1 serving @ 240 cal)

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What makes this egg salad evil? Absolutely nothing it tastes heavenly. The cumin-paprika combo kicks it into paleo-high-gear. This is great for Caesar Dressing cravings (or you could always try the paleo caesar dressing recipe too)

Evil Avocado Egg Salad, Salad Toppers (Not to be Frozen!)
(1 serving @ 240 cal)

Chopped Romaine Lettuce
1 hardboiled egg (with yolk)
2 hardboiled egg whites
½ avocado
1 tbsp minced garlic
1 tbsp lemon juice
ground black pepper
½ tsp cumin
1 tsp paprika

Mash with avocado using a fork.

Mix in minced garlic, lemon juice, pepper, cumin, and paprika.

Chop egg whites into cubes and mix in.

Throw it on top of your salad to-go, or keep in a separate Tupperware to add to the lettuce and tomato when you sit down to eat.