Ginger Garlic Chicken

I'm back!!! Thank you for the comments and emails congratulating hubby and I on the arrival of the new baby. We are doing great and really starting to get the hang of three little ones! 

I am going to do my very best to post a few recipes a week (if not more) but please don't get mad if I forget! I do have a 17 day old!!! Hubby and I are back to eating Paleo strictly. New baby doesn't like dairy and our 2 year olds belly cant handle dairy. I will write more on that later! 

I made this awesome crockpot chicken last week and must share it. It can be done in the oven but since I had my hands busy I put it in the crockpot around noon and just let it cook for the afternoon! I also thinking a chicken fryer would be awesome but all I had were breasts!

 The Ingredients:
chicken (I used 3 boneless breast)
3 garlic cloves, minced
1 TBSP ground ginger (fresh would have been great but didn't have any)
2 TBSP Olive Oil
1/4 cup Coconut Aminos (Braggs Aminos or soy sauce)
Handful of cilantro (chopped)
Pepper
Garlic Powder

The Directions:
Place chicken in baggie and add all the other ingredients. Mix around and cover chicken. If you are doing a fryer chicken, you will need more of the liquid ingredients. Let the chicken marinate for an hour or more. Add chicken to crockpot and cook on high for 4 hours. If baking chicken cook at 425 degrees and time will vary. Breasts cook for 20-25 minutes or a fryer for 45 minutes-1 hour. I am cooking the chicken in the oven this week and will let you know for sure!

We served our garlic ginger chicken with saute broccoli slaw.

Part of: Fat Tuesday, Real Food Tuesday

Veggie-full Meatloaf

I made a delicious veggie filled meatloaf! If you have been following my blog for awhile you know that I love sneaking veggies into dishes, even though my boys love vegetables! 

This recipe has 1 cup of carrots, 1 cup of Trader Joe's Harvest blend, 1 cup celery, 1/2 onion minced, 2 garlic cloves. Then I went and added another veggie to the side - Green beans!!! 

Hubby was a HUGE fan of this meatloaf and said the flavor was unreal! :) Thanks babe!

The Ingredients:

1 - 1 1/2 lb ground beef

1 cup minced carrots

1 cup minced celery

1/2 onion, minced

1 - 2 cloves garlic

1/2 green bell pepper, minced

2 eggs

basil

garlic

1 can of tomato sauce

1/4 cup of Almond Meal (optional)

The Directions:

Mince all the vegetables in the food processor and add to large mixing bowl. In a small bowl add eggs and mix until the yolk and white are mixed evenly. Add egg to the vegetables and also add the meat. Mix well. Add Almond Meal and seasonings and 3/4 tomato sauce. Mix well. 

In a greased pan add the meatloaf to the pan and form the meat. Top the meatloaf with the remaining 1/4 tomato sauce. 

Cover and bake at 375 degrees for 30 minutes. Take off cover and bake for another 20 minutes or until the meat is completely cooked. 

ENJOY!!!

Please note - I have a VERY hot and quick cooking oven. Times may need to be adjusted. 

Cheeseburger Zucchini Boats

Winter is here!!!! :) We had snow yesterday and I love it!!! It is mostly melted now but still, snow falling is one of my favorite things!!! It is just so beautiful!!! :) 

Good news -- Yesterday was my first alone day with the kiddos. That is right, no help and I made it without any contractions!!! I even prepared a delicious meal that everyone enjoyed! Yesterday was a good day!!! 

Towards the end of each pregnancy I begin to crave cheeseburgers. I think mainly the burger and cheese! :) Yesterday was a craving day and I came up with this take! 

Don't those good yummy!!! Much better than a bun or even lettuce!!!

The Ingredients:
2 medium sized zucchinis - center scooped out
1 small onion, diced
1 lb ground beef
1 can of tomato sauce (homemade or store bought)
basil, nutmeg, garlic

EXTRAS - black beans, olives, tomatoes, green peppers or even jalapenos.

The Directions:
Scoop out the middle of the zucchini. Cut zucchini inside into smaller pieces and set aside.
Brown meat and diced onion until the meat is completely browned. Drain grease.
Add zucchini pieces and any extras to pan and begin to cook. After 2 minutes add the meat back to the pan and mix together. Add tomato sauce and seasonings.

Scoop meat mixture into zucchini boats and top with cheese.

Bake at 350 degrees for 30 minutes uncovered or until the zucchini boat is tender.

ENJOY!!!!

Day after Thanksgiving Turkey Bone Soup

My mother-in-law made a delicious day after Thanksgiving soup with the left over bones and some turkey! 

I love using the bones from chicken, beef or turkey to create a delicious soup! There is just so much flavor left and the broth is WONDERFUL!!!! There are many ways this soup can be made and it all depends on you and your families preferences.

The Ingredients:
Turkey bones
water to cover bones
leftover turkey
celery chunks
carrots
onion
pea, carrot, green bean mixed bag
seasonings - chicken bouillon cube, soup base, salt, pepper, basil (whatever you want!)

*you can add rice or noodles
** you can add more vegetables

The Directions:
Add bones to a large soup pot. Cover bones with water and add onion and celery chunks. Add seasonings and cover and let cook on low for several hours. Take bones out and pick off all the extra meat from the bones. Cut the celery into smaller pieces. Add turkey pieces back to pot along with all the other ingredients. Boil until the carrots are tender.

ENJOY!!!

Thanksgiving Turkey

Sunday, we celebrated Thanksgiving with Hubby's family. I was in charge of the turkey and some sides.

I did not take any pictures but the turkey and the food was amazing and so delicious!!! I have found that seasoning turkey can be real simple.

The Ingredients:
22 lb turkey
3 TBSP Butter (Olive Oil works well too)
Salt and Pepper
Basil and Parsley

The Directions:
I cut small holes in the turkey and stuff butter inside. Rub 1 TBSP on the outside of the turkey. I also stick all the extra butter inside the bird. Season the outside of the bird with all the seasonings.

Cook the Turkey according to the weight.

Chicken Tortilla Soup

I often state that I love soups!!! I think a new reason is because you can enjoy leftovers all week! :) A few weeks ago a friend of mine brought my family and I dinner while I was on my strict bed rest. She made a delicious Chicken Tortilla Soup. We enjoyed it so much and are so grateful for wonderful friends!!! 

I have been wanting some more! I came up with this little mixture that was amazing! Feel free to leave out or add more ingredients! This was our treat night dinner!!!! 

 I love that you can add as much vegetable as you want in this soup and it will still be so delicious!!!!

The Ingredients:

4 - 5 chicken breast

taco seasoning packet (chill powder, garlic, cumin and a little sea salt)

1 green bell pepper, diced

1 red bell pepper, diced

1/2 yellow onion, diced

1 medium zucchini, cut into little pieces

*if you want to add a can of black beans or corn feel free too!

1 can diced tomato and green chili

1 box trader joes chicken broth

3 TBSP tomato paste

*corn or flour tortillas if you want to 

The Directions:

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and zucchini and stir. 

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. 


** IF you are adding the tortilla strips add five minutes before serving, gently stir in tortilla strips. The soup is good with or without the strips!!! 

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

I love that you can add and take away any ingredient you want and this soup will be so tasty and delicious!!! ENJOY!!!!

Part of : Hunk of Meat Monday, Monday Mania

Chicken Ratatoulle

This meal was completely local!!! And was super delicious!!! 

The Ingredients:

1 small eggplant, cut into cubes

2 summer squash (I used one zucchini, one yellow squash), cut in cubes

4 tomatoes, diced

1 smaller green bell pepper

1 medium colored bell pepper

3 chicken breast

basil

garlic powder

2 cups chicken broth

1 TBSP garlic, minced

The Directions:

In a soup pot, add Olive Oil and heat. Add all the vegetables and begin to cook. Add the Chicken broth and bring to boil. Add Chicken to the top of the vegetables. If the chicken is still showing add a little water until the chicken is covered. Add seasonings and continue to cook for 20 - 30 minutes on a low heat until the chicken is perfectly cook. 

ENJOY!!!! 

Maple-Roasted Chicken with Sweet Potato

Monday, I was searching online for a recipe to use up some of the sweet potatoes, we have been getting in our food share. I stumbled across a Maple Roasted Chicken and Sweet Potato recipe and it looked amazing and super easy. I changed the original recipe but kept the basic idea.  

It was so delicious and so simple!

The Ingredients:
7 Chicken tenderloin (the original recipe called for bone in chicken)
2 sweet potatoes, peeled and chopped
2 TBSP Olive Oil
3 TBSP Maple Syrup
pepper
6 sprigs of thyme or died thyme

The Directions:
Preheat  oven to 400 degrees.
Add Chicken and sweet potatoes to baking dish. Mix all the seasonings together and then pour over chicken and sweet potatoes.
Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.

ENJOY!!!

Butternut Squash and Sweet Potato Soup

Well friends, I am on modified bed rest. I am suppose to lay as much as I can or if I am up and playing with the boys, I also have to sit and relax. With that being said cooking is minimal. :( I think that is the hardest part for me. I enjoy cooking and baking so much this will be a huge challenge. 

I love fall!!! I love butternut squash!!! I just got a great big box of butternut squash/spaghetti squash from our CSA. I knew that this soup was something that I had to make and had to make quickly!!!! I love this soup and it is so easy and is very easy to do with just a few standing moments!!! :) 

I did use cream cheese in this soup but if you are doing dairy-free it would taste great with coconut milk or even almond milk. 

The Ingredients:
2 Butternut Squash
2 Sweet Potatoes
1 cup chicken broth
1 cup onion, chopped
1 block of cream cheese (if you are dairy-free add coconut milk)
1 - 2 tsp cinnamon
1 tsp red mild curry paste (in a jar)
1 apple, chopped into tiny pieces

The Directions:
Preheat oven to 400 degrees. Cut butternut squash in half and take out the seeds. Add 1 tsp of Olive Oil to each butternut squash. Add just a tiny sprinkle of sea salt. Put Butternut Squash in the oven for 10 - 15 minutes and then take out and flip to cut side down and cook for another 20 minutes or until the butternut squash peel is brown and soft. Take out and let cool.

In a pot add 1 TBSP Olive Oil (or Coconut Oil) and melt and add onions until they are just about clear. Once the squash is cooled scoop out the butternut squash and add to the onion. Add one block of cream cheese. Melt the cream cheese. Add chicken broth.

In the microwave cook the sweet potatoes. I have a button for potatoes! I am not sure how long they cooked! Don't forget to poke the sweet potatoes. Let cool and skin! Add apple pieces to microwave and cook for 30 seconds. Apples will soften and let cool.

Add the sweet potatoes to a mixer. I used my VitaMix. Pour butternut squash mixture over top and mix smooth! Pour back into soup pot and add cinnamon and red curry (in a jar). Mix well. Add apples and mix in!



Heat back up and serve!!!

DELICIOUS!!!! ENJOY!

Chicken Parmesan

I finally cooked a dinner!!! ha! I was feeling like I had some more energy so I decided to use that energy and put it towards dinner! I made Chicken Parmesan and it was De-Lish!!! The boys loved the chicken covered with Almond Meal and Shredded Coconut. 

• 
  
• The Ingredients:
• 4 chicken breasts, boneless, skinless (1 to 1½ lbs total)
• 2 cups blanched almond flour
• 2 TBSP Shredded Coconut
• 2 eggs, whisked
• 6 tablespoons coconut oil
• 1 can Tomato Paste
• 2 cups water
• 1 teaspoon Herbes de Provence
• 6 cloves garlic, sliced
• 16 ounces mozzarella cheese (I didn't use any cheese)

The Directions:

• Mix Almond Flour, Coconut and Herbes de Provence. 
• Cut chicken breasts in half for thinner cutlets; pat dry. Dip cutlets in egg, let excess run off then coat with almond flour mixture. Melt coconut oil over medium heat; then sauté chicken cutlets until deep golden brown on both sides. Remove chicken and drain on paper towel.
• For tomato sauce combine tomato paste, water, garlic in a pan (I added extra herbs to the sauce); simmer for 15 minutes. Place ½ cup tomato sauce on bottom of a 9x13 inch Pyrex baking dish. Spread cutlets out in a single layer; cover with remaining tomato sauce, then layer with mozzarella, if you are doing dairy. We enjoyed ours without cheese!!!
• 
  
• Bake at 400° for 10-20 minutes.

I then saute spinach and topped the spinach with the chicken Parmesan! De-Lish!!!!

Make it Paleo has a simple Sauteed Spinach recipe in their new cookbook!!!! Check out my review, here!

Part of : Fat Tuesday 
Gluten Free Wednesday, Simple Lives, Pennywise Thursday, Full Plate Thursday

Spaghetti Squash Chicken and Broccoli Casserole

When first learning to cook I made a lot of casseroles and seemed to only find new recipes that were casseroles. It was a great experience but it was a lot of processed foods. Now that we are eating healthy and trying not to consume too much (if any) grains and dairy casseroles are pretty much out of the question. At least the ones I was making! 

Every so often I do come up with a quick easy casserole that is healthy and delicious! 

 I made a rue sauce with Coconut Oil, Coconut Flour and Coconut Milk. I seasoned the rue with pepper and basil.

This time I cooked the spaghetti squash with coconut oil and a bay leaf.

I cooked chicken pieces on the stove and mixed with broccoli.

I then mixed everything together and put it in the pan and baked at 350 degrees for 20 minutes.

I did over cook the squash this time but I will not cook the squash as long next time or maybe cook everything less time at the end. It was so delicious!!!

Mexican Stuffed Peppers

Before I start, I just want to start off that this is not a PRIMAL or PALEO recipe but a delicious, more healthy splurge dinner recipe!!! We are starting back on a more strict Primal/Paleo diet as my hubby starts doing Crossfit hardcore and training for some competitions.  Last week was our last week of legumes and grains. 

This was such a delicious stuff pepper recipe. Not like the traditional stuff pepper recipe at all!!! My neighbor had made taco soup the night before I made these and the mixture just sounded perfect for my peppers! I had a large amount of peppers from our food share. I might add that the mixture is great alone and freezable. You can also freeze bell peppers and enjoy stuff peppers all year round! 

The Ingredients:

3-5 bell peppers, green or colored, halved, seeds removed

1/2 pound ground beef (or a full pound)

1 Tbs. taco seasoning (or follow package directions for 1/2 pound beef)

1 1/2 c. frozen corn (optional)

2 c. black beans (about 1 can)

1 16 oz. jar salsa

1/4 c. diced red onion

(optional) other vegetables: diced red pepper, zucchini, leafy greens, etc…anything you have on hand to enhance the mixture

(optional) extra kidney beans or lentils to fill in for the missing 1/2 lb. ground beef

The Directions:

Brown meat and add taco seasoning, following directions on packet or with seasoning recipe to make basic taco meat. If using a half pound ground beef, you might brown a whole pound and freeze the other half for an easy pasta meal the next week. Consider adding cooked lentils or kidney beans at this point and double the taco seasoning accordingly.

Add all the other ingredients except the cheese and heat through on the stovetop. Be creative with the vegetables you have on hand; it’s hard to go wrong with a whole jar of salsa and some taco seasoning already in the mix!

Meanwhile, use a steamer basket to steam the halved peppers for 5-10 minutes until somewhat softened but not cooked to death. Arrange in an oval or 9×13 casserole dish and “stuff” the filling into each pepper generously. This filling is a bit like the loaves and fishes: everything is suddenly full and there’s still more left! I often end up with more filling than I need, which becomes great taco style leftovers or freezes well for a future meal.

After filling, top the peppers with shredded cheese and broil or bake at 350F for 5-10 minutes to brown the cheese.


Part of: Hearth and Soul Hop, Pinterest for Traditional Foodists Link-up, Fat Tuesday

Carrot Onion Roast

I am starting to be discouraged this pregnancy. My cooking skills and motivation are LACKING. My creativeness is lacking big time... My belly and hiatal hernia dislike a lot of foods. With that being said it is hard for me to get creative and want to spend a lot of time in the kitchen. 

Friday, I made a new roast. It wasn't totally cooked so we ended up eating it this weekend. The flavor is great and I am trying my hardest to remember exactly what I did!!!! :)  

Since my crockpot broke a few months back, I cooked this roast on the stove top!

The Ingredients:
Onion, sliced
garlic, minced
1 roast with bone in
carrots, cut not peeled
Olive Oil
Garlic
Parsley
Basil
beef broth


The Directions:
Start by adding Olive Oil, Onions and garlic. I only cooked the onions and garlic for a minute or two and then I added the roast and seared both sides of the meat. Add beef broth. Enough to cover the meat and scrap up the brown crisps on the bottom of the pan. Bring broth to a boil and then turn heat down to low. Add seasonings and carrots and cook for 6 hours on low. You may want to check the broth level and add more after a few hours. Right before serving add a splash of balsamic vinegar.

This roast was so yummy!!!! It had an amazing flavor, different from my other roasts!

Part of: Real Food 101, Monday Mania, Homestead Barn Hop

Baked Seasoned Chicken and Collard Greens

Yesterday I posted a recipe for my yummy Collard Greens. Here is what our dinner looked like! 

Baked Seasoned Chicken @ 350 degrees for 20 minutes. Cooked 3 breasts
Lemon Pepper, Garlic Powder, Herbs de Provence, Olive Oil

Collard Greens

And Seasoned Potatoes. I know and I have said it before I am using what our CSA gives us!

ENJOY!!!!

p.s. Have you checked out Make it Paleo yet??? Check out this awesome, colorful, picture-full cookbook! Perfect for any family, Paleo or not!!! Great delicious recipes inside!!!!

Part of : Foodie Wednesday, Real Food Wednesday, Real Food 101, Fat Tuesday

Collard Greens

Hubby and I lived in Marietta, Georgia while he attended Chiropractic school. We were there for 4 years and had the privilege of meeting a lot of great friends, many who are life long friends! 

One of those people is a great Southern cook and taught me some of her recipes/tricks for making a few dishes. One of my favorite recipes of hers is her Collard Green recipe. I must add that I had never had Collard Greens until her recipe but since trying hers and loving it, I have started trying it other places... but none are like hers! 

Being in the South and having more people cook Southern foods certain recipe ingredients are easier to find than here in Indiana so I have had to adapt the recipe to fit my ingredient availability!

The Ingredients:
1 or 2 bunches of Collard Greens (I like to make a lot and enjoy them all week!)
1 small onion, diced
1 turkey neck *
water
broth
salt and pepper

* Turkey Necks are really hard to find in Indiana. I have had to switch out the turkey neck for some beef or turkey bacon. Both work great! I also add broth to my water now to help bring out the flavor!

The Directions:
Soak the collard green leaves in cold water for a few hours. This helps give them a good rinse and also starts the process. Taking the center rib out can be done two ways. My friend rips the stem out and then rolls and cuts her pieces. Another way is to just rip the stem out and then rip the pieces. The cutting way leaves the Collards prettier but they all taste the same!!!

I saute the onion and lightly cook the bacon. You don't want to cook the bacon all the way just start the process!

Add all the leaves to a large pot and cover with water. I add broth (whatever kind I have on hand maybe 1 cup sometimes less sometimes more) and the onion and bacon. Boil the collards for a few hours* until they are tender.

* I like to bring my water to a boil and turn the heat down to medium medium high.

These are so good and so amazing!!!! We are enjoying these in our house tonight!!!

ENJOY!!!!

Chili

I am ready for fall and winter. I love soups and stews and chilis! 

I gave in this week and make a batch of chili. I love my chili recipes because they never taste the same. I just love throwing things in and making new creations! 

The Ingredients:
1 lb ground beef browned
1 onion, cooked with the ground beef
1 clove of garlic, minced, cooked with the ground beef
1 green bell pepper, diced
3 carrots, chopped
2 celery stalks, chopped
2 cans diced tomatoes, drained

Seasonings
Nutmeg, Chili Powder, Paprika, Garlic Powder, Sunflower seed butter, Pepper and Sea Salt

The Directions:
Brown the meat with onions and garlic. Drain and season with seasonings of choice. Saute carrots, celery and bell peppers until al dente. Add everything together and add cans of tomatoes. Mix well and then taste and add more seasonings if needed.

Then, ENJOY!

Almond Crusted Chicken and Cinnamon Butternut Squash

Here is one of my families GO-TO meals! It does not require much prep work and is super delicious! Cutting the chicken into little chunks would be great for kids and their chicken nugget lovin' selves!

 The Directions for the Almond Meal Chicken
1 egg, mixed like you were making scrambled eggs
1/2 cup Almond Meal (may need less may need more)
Salt and Pepper

Preheat oven to 350 degrees. In one bowl add eggs and in another add the almond meal. I washed my chicken in water and pat dry. Add chicken in the egg. Make sure the chicken is covered in egg. Then move the chicken to the Almond Meal. Coat the chicken. I had to sprinkle the Almond meal in the hard to reach places. I then added just a little salt and pepper on top of the Almond Meal.

Bake Chicken at 350 degrees for 20 - 25 minutes.

Baked Cinnamon Butternut Squash

Peel butternut squash and remove the seeds. I cut mine into slices. Coat with Coconut Oil and then sprinkle sea salt and cinnamon. Bake at 400 degrees for 45 - 60 minutes. I like my butternut squash with some crunchy pieces. It is just up to you and your preferences.

This is a quick prep meal that requires not a lot of work. My family really enjoy the Almond Meal Chicken!

ENJOY!!!

Vegetable Stir-Fry with Spaghetti Squash

We have had family in town Saturday-Tuesday and we have been super busy. My family stayed downtown Indianapolis. We went to three baseball games, swam and made a trip to the zoo. This pregnant momma is TIRED... actually I am beyond tired. I have had a slight headache for a day and half now and ready for some good sleep!!! Positive thinking that my sweet 3 (almost 4 year old) naps today!!! 

Before the family arrived I made an awesome veggie stir-fry and spaghetti squash. Don't you worry, we served steak on the side!!! :) 

 All of the vegetables, besides the spaghetti squash were from our CSA Food Share!

 Here is my 4 year olds bowl! He wanted me to share a picture with you!

Vegetable Stir-Fry
1 yellow squash
1 zucchini
1 green bell pepper
1 red bell pepper
1 cup broccoli
1 onion
2 cloves garlic
Lemon Pepper
Olive Oil
21 Seasoning Salute
chili powder
nutmeg
coconut aminos (soy sauce or braggs)

The directions:
Saute onions in a little olive oil. Once sauted add the garlic but don't burn! Add the broccoli cook for about 2 minutes. Add the rest of the vegetables and seasonings and cook until vegetables are al dente!

Serve on top of Spaghetti Squash with a side of steak!

Chicken and Vegetable meatballs

Sunday, our new tradition is to roasted a chicken and have leftovers for the week!!!

 Yesterday, I was trying to decided what to do with the leftover chicken. I thought of making a stir-fry or a soup but then I thought about my Vitamix. I wanted to make something in my Vitamix. Something I haven't made before... So, yummy chicken vegetable meatballs it was!!!!  I have had chicken meatballs before but only made with ground chicken, processed at the store or butcher. 

Here is what I tried -- Started with the vegetables and then added the chicken pieces. Using the Vitamix at a lower speed and slowly going up and down to process the meat. 

Yes, I could have used my food processor but that would have been no fun!

The Ingredients:
3 zucchinis (2 made into spaghetti and 1 into the Vitamix)
1 cup of carrots
2 cups of cooked chicken
1 egg
1/4 cup Almond Flour
1 tsp Parsley
1 tsp Garlic Powder (I wanted to use fresh minced garlic but didn't have any)
salt and pepper
tomato sauce

The Directions:
Preheat oven to 350 degrees.

In the Vitamix (food processor) add chopped zucchini and carrots. Mix until the vegetables are chopped fine. Add chicken, egg, and Almond Flour. Mix again until the chicken is chopped finely. Then add seasonings.

I took out the mixture and mixed again in a bowl, making sure everything was mixed evenly.

I took a small cookie scooper (1 TBSP) and make meatballs. I placed meatballs on a heavy greased cookie sheet. They do not expand so load up the tray!

Bake for 20 - 25 minutes.

Top over some zucchini noodles and mix with a little tomato sauce.

ENJOY!!!

Might I add the boys were crazy about them!!! Baby ate 4 within minutes!!! :)

p.s. next time I am thinking I will bake them for 20 minutes then plop them in the tomato sauce and let simmer a bit!


****Have you checked out the Make It Paleo Cookbook, yet!?!? I am super excited about it release in October. Check out more on the cookbook at their book site. 200+ grain-free delicious recipes with lots and lots of beautiful pictures!!!

Part of:
Fat Tuesday, Tuesday at the Table, Tasty Tuesday, Traditional Tuesday, What's cooking Wednesday, Real Food Wednesday,What's on your Plate,  Healthy Today Wednesday, Recipes from the Garden, Simple Lives Thursday, Turning the Table Thursday, Full Plate Thursday

Lettuce Hamburger with Avocado

I have been consuming A LOT of red meat... My "pregnancy" body is craving the iron. With my two previous pregnancy, I found myself often having red meat and especially hamburgers! 

I am hoping this is a phase because with my prenatal vitamins and all this red meat my iron levels have to be high! :) 

This is a typical lettuce burger with turkey bacon, burger, tomato and smashed avocado! The avocado really gave us the texture/taste of mayo without the mayo!

All 4 of us enjoyed our lettuce burgers!