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Pesto Ranch Chicken

Tue Jan 22 | 8 Comments 4 Proteins 1 Fats 0 Carbs Submitted by: Taryn

Can't beat a meal that takes 5 minutes to make!

Prep Time: 5 minutes Cook Time:6-8 hours Servings: 4

Ingredients
1 pound chicken (thighs or breasts) 1/2 - 1 cup pesto (depending on your taste) 2-3 tablespoons ranch seasoning 1/2 cup chicken broth

Directions
Place chicken in crockpot. Smother with pesto. Sprinkle with ranch seasoning. Pour in chicken broth. Stir gently to combine all seasonings. Put lid on crockpot and cook on high for 3-4 hours or on low for 6-8 hours.

*Here's the pesto recipe I used: 2 cups fresh basil leaves 3/4 cup fresh Italian flat-leaf parsley, chopped 1/2 cup walnuts 2 medium garlic cloves 1/2 tsp grated lemon rind 1/2 cup EVOO 1 tsp sea salt 1/4 cup grated Parmesan or Romano cheese Combine all ingredients in food processor. Process until blended and fairly smooth. (You can store this for up to 3 weeks.) *Here's the ranch seasoning recipe I used: 2 tablespoons dried parsley 1 teaspoon dried dill

1 teaspoon garlic powder 1 teaspoon onion flakes 1/2 teaspoon dried basil 1/2 teaspoon black pepper

Coconut Beef Curry

Prep Time: 10 minutes Cook Time:6-8 hours low/3-5 hours high Servings: 8

Ingredients
2 pounds organic chuck pot roast 2 large onions, quartered 1 (12 ounce) can unsweetened Coconut milk (I used my homemade milk) 2 cloves garlic, minced 2 Tablespoons fresh ginger, grated 2 teaspoons curry powder (or to taste) 1 teaspoon coriander seed, ground 2 Tablespoons Coconut sugar (or sweetener of choice) 1 Tablespoon chili pepper paste OR spice Sea salt and pepper to taste Optional: Spice this up as you'd like. More or less of things or totally something I've not included!

Directions
In a large skillet on high heat, brown the beef quickly on all sides. Not to cook, just to brown it up. Put the beef in crock pot with onions and garlic. Combine coconut milk with spices and pour over the beef. Cook on low for 6-8 hour or on high 3-5 hours depending on how much time you have. Servings: 8 (4 ounces of meat approx) *This was very good! We had this with some potatoes and green beans*

I made this tonight with a few changes, and it was yummy! I added a teaspoon of cumin, a t of basil, and the juice of one lime, and doubled the garlic. For spice, I used some cayenne and red pepper flakes (maybe 1/2 t each? I didn't measure). For sweetener, I used about 2 T of raw organic honey.

Mexican Jambalaya

Fri Aug 03 | 4 Comments 3 Proteins 1 Fats 2 Carbs Submitted by: Camille

This dish is perfectly balanced---not to spicy, not too mild. Add shrimp if you'd like! I made this recipe when I knew I wasn't going to have enough time to cook the next day. All I did an hour before dinner, was heat it up for an hour in the crock pot!
Prep Time: 1 hr Cook Time:1 hr Servings: 8

Ingredients
1 lb. boneless, skinless chicken breasts, trimmed 6 oz. italian sausages 1 onion, chopped 5 large garlic cloves, minced or pressed 1 cup dry long grain brown rice 1 (15 oz.) can black beans, drained and rinsed 1 (15 oz.) can red kidney beans, drained and rinsed 2 (16 oz.) jars medium salsa 1 Tbsp curry powder 1 Tbsp chili powder 1 Tbsp Cajun seasoning 1/2 tsp cayenne pepper 1/2 tsp red pepper flakes 1/4 tsp paprika 2 cups shredded monterey jack cheese 2 cups water, plus extra Coconut oil

Directions
1. Bring 2 cups water to a boil in a small pot over medium heat. Stir in rice and 1 Tbsp coconut oil, cover and reduce heat to low. Cook for 50 minutes. Let sit for 10 minutes with lid on. 2. Meanwhile, combine spices in small bowl and spread evenly into shallow dish. Pat dry and poke holes in chicken. Roll in shallow dish to thoroughly coat and dry rub. Meanwhile, fill medium pot with 3 inches water. Bring to boil over medium-high heat. 3. Melt 1 Tbsp coconut oil in large cast iron skillet over medium heat until shimmering. Add onion and cook, stirring constantly, until golden brown. Add garlic and cook until fragrant, about 30 seconds. Push to the side in skillet. Add 1 teaspoon oil and cook chicken until golden brown, 3-5 minutes. Turn onto other side and cook until golden brown, 3-5 minutes. Transfer to large plate. Using two forks, shred chicken into bite-size pieces. 4. Put sausages in pre-boiled water. Boil until sausages float to water's surface, about 6-10 minutes. Remove from water and cut sausages into 1/2 inch slices.

5. Combine salsa and cooked rice in crock pot set to high. Add beans and 1 cup cheese and stir. Fold in chicken, sausage, and 1/2 cup cheese. Sprinkle 1/2 cup cheese over surface. Place lid on and cook until hot, about 1 hour. Serve.

Cranberry-Apple Pork Tenderloin

Sun Aug 19 | 6 Comments 5 Proteins 0 Fats 1 Carbs Submitted by: Michelle

Your house will smell so good while this is cooking. Pork Tenderloin with this amazing light gravy that you can put over rice. Serve with a green veggy.
Prep Time: 15 minutes Cook Time:5 - 6 hours Servings: 8

Ingredients
3 lbs. pork tenderloin cut into slices 1/2 cup dried cranberries 2 Granny Smith Apples, peeled and chunked 4 c organic chicken broth 3 tsp crushed garlic 1 medium red onion chopped 1 tsp of salt 1 tsp black pepper 2 tbsp dijion mustard 3 tbsp fresh chopped rosemary

Directions
Place all ingredient except the pork in a crock pot or slow cooker. Stir all ingredients together and then add in the pork tenderloin slices making sure that they are covered by the liquid. Turn pot to high and let it simmer away for 5 to 6 hours. I think you could probebly let it go longer if you put an extra cup of water in the pot. Serve over rice

Ribs
Sat Dec 22 | 1 Comment 5 Proteins 0 Fats 1 Carbs Submitted by: Kim

Yummy! Fall off the bone ribs!

Prep Time: 15 Cook Time:8-10 hours in crockpot Servings: 12

Ingredients
1 C. red wine (merlot) 2/3 C. tomato paste 2 T. Braggs Liquid Aminos 2 cloves garlic 2 T. Raw coconut crystals 1/2 tsp. freshly ground black pepper 4 lbs. bone in beef short ribs 2 large carrots chopped in 4 inch pieces 2 medium onions, sliced into wedges 2 yukon gold potatoes cut into fourths (optional)

Directions
Mince garlic and combine first six ingredients in crockpot and whisk until smooth. Add ribs to the sauce. Top with onions, carrots, potatoes. Cover and cook in crockpot on low 8-10 hours. (after 8 hours on low, I turned it to high for 1 hr) Transfer ribs/veggies to a covered casserole dish to keep warm. Pour sauce into a fat separator and add a little extra sauce to ribs/veggies. If you are making these ahead to serve on another night, you can skip the fat separator and store sauce in fridge and then scrape the fat that congealed on top once cold. Save left over bones in the freezer for a bone broth!

Garlic Chicken with Green Beans and Red Potatoes

Tue Feb 05 | 24 Comments 4 Proteins 2 Fats 2 Carbs Submitted by: BD Test Kitchen

Easy week night meal!

Prep Time: 10 min Cook Time:1 hour Servings: 4

Ingredients
4 tablespoons olive oil 4 cloves garlic, minced 1 teaspoon sea salt 1/2 teaspoon black pepper 3/4 pound green beans, trimmed 8 small red potatoes, quartered 4 chicken breasts

Directions

Preheat oven to 450F. In a large bowl, combine the oil, garlic, salt, and pepper. Add the green beans and toss to coat. Remove the green beans; arrange in the bottom of the dish. Put the potatoes in the bowl and toss to coat. Remove the potatoes; arrange on top of the green beans. Coat the chicken with the remaining olive oil mixture. Remove from bowl; place on top of potatoes and green beans. Roast for 40-50 minutes. Remove the chicken from the dish. Put the dish (green beans and potatoes) back in the oven for another 10 minutes, or until the potatoes are tender. Divide green beans and potatoes between four plates. Top each plate with one piece of chicken.