Garden Fish Packets

This recipe is quick and easy.  In the summer we throw these packets on the grill (about 10 minutes) instead of baking in the oven.  I omit the cheese for me, but put it on for the family.  I do not have fresh tomatoes yet, but I have used canned before and they work well.  Tonight I opted to omit them.  We also had the first broccoli from our garden!

Raspberry Breakfast Cookies (Egg Free)

It's summer, it's the first day of swim team practice, it's the last day of VBS, I did not do supper dishes last night, we are eating cookies for breakfast!  But, these cookies are packed full of good-for-you things and are egg free.  I did the raspberry option of this recipe.  I had exactly 1 cup of frozen raspberries & I did not thaw them before adding to the batter.  By the time these were out of the oven, I had the kitchen all cleaned up from last night's supper and the dishwasher running (probably about 30 minutes.)  We are eating off of napkins this morning.  :)

 

I loved these!  The kiddos all thought they were good and ate them.  They like the idea of eating cookies for breakfast!  They are very sweet, so I may try cutting back on the honey and using some stevia next time.  I baked these for 17 minutes and I could have left them in for a couple more minutes, possible because I used frozen berries.

***If you scroll down on the recipe link, it tells how to make the chia egg.***   

BBQ Turkey Sandwiches

 
I still have some frozen roasted turkey in the freezer.  A couple days ago I made a batch of homemade ketchup.  That being said, this meal came together so quickly!  Cooked the peas & corn together and drizzled them with Kerrygold butter and garlic salt.  


BBQ Sauce
1 cup homemade ketchup
1 Tbsp coconut aminos
2 Tbsp Apple cider vinegar
2 Tbsp Dijon mustard
3 Tbsp Yacon syrup (could substitute with blackstrap molasses)
1 tsp chili powder
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
few shakes of hot sauce (I use Frank's Redhot)

I simmered this in a pot for a few minutes.  Then I added the thawed, chopped turkey.  Simmer on low for about 15-20 minutes.  We ate ours with fresh garden lettuce and on this bread.

About the bread..... I made it a bit different and we all liked it better.  It all started when I burnt instead of lightly toasting my sesame seeds.  I did not have enough sesame seeds to make another batch, so I used chia seed.  Then I completely omitted 2 ingredients unintentionally. The result was a fluffier, more like white bread result.  The BBQ turkey was great on these.  Keeping it real on my blog today!

Here is my accidentally revised version:

Directions:
Oil the ramekins.
Combine the dry ingredients in a medium-sized bowl. In another bowl, whisk the eggs. Add the eggs to the dry ingredients and mix well until combined. Divide between the 4 ramekins.
Cook one at a time in the microwave for 1 minute.

Ingredients

• 3/4 almond flour
• 1T raw sesame seeds (or other seed/nut)
• 1 1/2 t baking powder
• 1/4 t salt
• 3 eggs
• 1 T honey 

Tacos & French Dressing Recipe

This is how we do tacos in our house.  Everything goes on the table and we all choose what we want.  I made a yummy french dressing to drizzle on top this time that was a hit.  I will eat the leftovers on my salads for the rest of the week.  The chopping can be done ahead of time to make this meal in a flash.  Otherwise to make the guac, dressing, meat and clean and chop everything, this takes about an hour. 

Here's what we had:
Organic corn chips
Lettuce
Taco meat
Diced peppers
Sliced olives
Guacamole
Shredded Cheese
Salsa
Fresh cilantro
French dressing

This is how I made my taco meat:
2 lbs ground beef
1 tsp salt
1/4 cup Frontier taco seasoning (this does contain rice flour)
1/2 cup water
1 cup mild salsa

Brown beef and drain.  Add other ingredients and simmer with the lid on for at least 15 minutes. 

I made this recipe for French dressing.  We included the 2 optional ingredients in our dressing because my kitchen helper said, "Let's put them in, because I like molasses and cloves."

Mine is basically a taco salad.  Lettuce, meat, peppers, olives, guac, cilantro and french dressing.  Yum!
 
The dressing recipe made enough to fill a TAZO tea bottle plus just a bit more.  I think these bottles work great for condiments.

 

Brussels Sprouts, Bacon & Egg

I had some leftover Brussels sprouts in my fridge.  This may be a bit odd, but these always sound really good to me in the morning.  In fact, I prefer them for breakfast over supper.  Anyway, the rest of my family is not on board with this breakfast craving!  I made them turkey bacon and fried eggs.  This is what I made myself and it was yummy.  The children wanted to eat part of my breakfast when it was all done.  They thought it was good, but were happier with theirs, so maybe someday we can all eat this???  This would really be great for any meal of the day.

Brussels Sprouts, Bacon & Egg
2 Tbsp coconut oil
3 strips turkey bacon, chopped
2 cups cooked Brussels sprouts (mine were seasoned with garlic salt)
egg
salt & pepper

Melt oil in a skillet.  Cook bacon until crispy.  Add sprouts.  Saute a couple minutes then put lid on to heat through.  Once heated, crack egg in the middle, season and return lid. Serve when egg is cooked to your liking.  I topped mine with a few grinds of "Spicy Garlic," which has garlic, salt and crushed red pepper in it.
 

Chicken Noodle Stoup

This is not a strict paleo meal.  I use quinoa noodles in our house because they are gluten free and high protein.  I rarely eat eat them, but my kiddos all like them.  What I made tonight was all about using some things up and eating quickly before going to church!  We ate ours with a few fresh strawberries.

Chicken Noodle Stoup
2 Tbsp butter (I used Kerrygold)
1/2 sweet onion. diced
4 stalks celery, chopped
6 cups homemade chicken broth
5 carrots, sliced
2 handfuls kale, chopped
3-4 cups cooked chicken, chopped
seasonings (I used fresh cilantro, parsley, garlic salt, salt and pepper.  How much you season this will depend on how flavored your broth is.)
1 box quinoa noodles (I used rotelle)

Melt butter and saute onion and celery.  Add broth, carrots, kale, chicken and seasonings.  bring to a boil and simmer for at least 15 minutes.  Bring to a boil again and add noodles.  Cook about 8-10 minutes.
 
 

This is my favorite brand of noodles.  The ingredients are corn & quinoa flour, no other additives.  Rice noodles would be a better option for those with corn sensitivities, but they tend to fall apart easier.   They can be found at Hy-Vee.

Chicken and Sweet Potatoes

It's VBS week at our house and the first week the kiddos are out of school.  I thought I would report what we have for supper this week.  One kiddo had music lesson yesterday, which left exactly 10 minutes to eat supper before we went to church.  Here's what we ate last night.  We also had a bowl of cantaloupe. 

Chicken & Sweet Potatoes
2-3 Tbsp coconut oil
1 sweet onion
3 sweet potatoes, shredded or spiralized
4 cup chicken, cooked & diced (I used some leftover roasted chicken)
1 1/2 tsp salt
1/4 tsp pepper
parsley
chives
Any other seasonings like garlic, red pepper, thyme, etc

Heat oil in a large skillet or wok.  Saute onion til translucent.  Add potatoes and saute for about 10 minutes.  Cover with lid and turn heat down for about 10 minutes until potatoes start to soften.  Add chicken and seasonings, cover and cook until heated through (about 10 minutes.)  I can usually make this in about 45 minutes start to finish.