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Recipes
Apricot Pork Chops
By Stacy_K
Heat oven to 350 F. Place all ingredients in a baking dish except the coconut milk and thickener
- 4 lbs thick cut porkchops or pork tenderloin
- 1/2 yellow onion
- 4 cloves garlic, minced
- Juice of a large lemon
- 1 cup chicken broth
- 1 cup chopped, dried apricots
- 2 t. basil
- 1 t. thyme
- 2 pinches sea salt
- 2 pinchs pepper
- 14 oz can coconut milk
- 1/2 T. xanthan gum or other thickener
Chicken Stuffed Chili Relleno Omelette
By Stacy_K
Mix the shredded chicken and all seasonings
- 6 eggs beaten,
- 2 chicken breasts, boiled and shredded
- 2 pablano chilis or 4 anaheim (green) chilis, roasted, seeded and peeled
- 2 oz queso fresco or other soft cheese (optional)
- 1 T. green chili powder
- 2 t. garlic powder
- salt and pepper
- 1/4 t. cayenne pepper (optional)
- 2 t. cumin
Green Chili and Avocado Chicken
By Stacy_K
In a large skillet, heat oil over medium high heat
- 2 boneless, skinless chicken breasts, cubed
- 2 T. coconut or olive oil
- 1/4 large red onion, sliced
- 3 cloves garlic, minced
- 5 green chilis, roasted, peeled and chopped (or one small can)
- 2 t. gound cumin
- 2 t. green chili powder
- Pinch of sea salt
- 2 pinches of pepper
- 1 avocado, cubed
- Juice of half a lime
Cucumber Dill Salad
By Stacy_K
Mix all ingredients together, except veggies
- 1 cup low-fat sour cream
- 1 T. dill
- 2 t. garlic powder
- 2 t. onion power
- 2 T. lemon juice
- pinch of salt
- 1 cucumber sliced into 1/4" slices and then quartered
- 12 cherry tomatoes sliced in half
Spicy Tomato Beef & Kale
By Stacy_K
In a large pan heat the oil on medium heat
- 2 lbs stew meat
- 2 T. coconut oil
- 1/2 red onion, chopped
- 2-3 cloves garlic, minced
- 2 t. ground cumin
- 1 t. cinnamon
- 1/8 t. fresh ground nutmeg
- 1 - 2 t. red chili flake
- Pinch of sea salt
- Pinch of pepper
- 28 oz can stewed organic tomatoes
- 1/2 bunch of kale, removed from stems and chopped
Pumpkin Eggnog Bread
By Stacy_K
Preheat oven to 350 F. Grease a loaf pan
- 1/3 cup butter
- 1 cup brown sugar
- 2 cups unbleached flour
- 1/2 T. pumpkin pie spice
- 1/4 t. cinnamon
- 1/2 t. baking powder
- 1 T. baking powder
- 1/2 t. salt
- 2 eggs
- 1 15 oz can pumpkin puree
- 2 T. pumpkin butter
- 1/2 cup eggnog
- 1 cup pecan pieces
Grilled Chicken and Asparagus Salad
By Stacy_K
Paleo friendly
- 2 boneless, skinless chicken breasts
- 2 t. garlic powder
- 1 t. salt
- 1 t. pepper
- 2 t. smoked paprika.
- 1 1/2 cups spinach
- 1 1/2 cups baby greens (or whatever lettuce you prefer)
- 1 roma tomato, sliced
- 5 to 8 spears of grilled asparagus
- Dressing of your choice
Hawaiian Chicken
By Stacy_K
Add all ingredients to a crock pot and cook on low for 6-8 hours
- 2 lbs boneless, skinless chicken thighs
- 4 green onions, sliced
- 1 small red bell pepper, diced
- 2 cloves garlic, minced
- 1 T. fresh grated ginger
- 1 can pineapple chunks in 100% juice, drained
- 2 T. maple syrup
- 2 T. honey
- 3 T. Frank's Red Hot Original (others versions have funky ingredients)
- Pinch of sea salt
- Pinch of pepper
- 2 T. kuzu root (or other thickening agent) mixed in a little cold water to dissolve
Sweet Potato Casserole
By Stacy_K
In a casserole dish, layer sweet potatoes, bananas (drizzled with juice of lemon), and apples in layers
- 3 large sweet potatos (sliced lengthwise and boiled)
- 3 large bananas (sliced lengthwise in thin slices)
- juice of a lemon
- 3 gala apples (peeled and sliced into thin slices)
- 1/8 cup Agave nectar (or honey)
- 1/2 cup chopped pecans
Mexican Shrimp & Scallops
By Stacy_K
A delicious combination of sautéed shrimp and scallops with Adobo seasonings
- 2 pounds shrimp, peeled and de-veined
- 1 pound scallops
- 1 (7.75-ounce) can El Pato tomato sauce
- 2 tablespoons Adobo Seasoning
- 2 tablespoons olive oil