Chicken Soup Stir Fry
Lately I’ve been having trouble coming up with creative ideas for meals. To break my dry spell, my sister suggested using recipes from my pre-paleo days with primal modifications. This turned out to be a fabulous idea!!! My first attempt was from this Rachel Ray recipe found here. WOW! You must try this, so good!!
Chicken Soup Stir Fry
1 rotisserie chicken
3 celery stalks
1/2 cup frozen peas
1/3 cup diced carrots
1 diced sm. white onion
1 roasted and shredded spaghetti squash
1/2 cup chopped fresh parsley
1 tsp. ground red pepper
2 tbsp. olive oil
1 tbsp. grass-fed butter
Salt & Pepper to taste
Pull apart the rotisserie chicken into bite sized pieces, sit aside. In a large skillet heat the olive oil. Add the onion, celery, parsley, salt, pepper, and carrots to the pan cooking until your desired tenderness is reached. Finally, add the frozen peas, butter, and chicken pieces stirring until everything is heated through. Serve on top of a big scoop of shredded spaghetti squash. If you’re not sure how to roast a spaghetti squash, some simple instructions can be found here.
Stick to the Plan
Life has been crazy these past couple of weeks. I feel like Michael and I have been running in circles on two giant hamster wheels, and I for one am ready for a vacation! During busy weeks it’s more important than ever to keep to an eating plan. Without a plan it’s easy to let cheats creep in, especially sugar. Last night I put together our meal plan for the week and am pretty excited to try some completely new recipes!
Sunday
B: Hard boiled eggs
L: Chicken salad
D: Paleo Chicken Noodle Stir Fry
Monday
L: Leftover Paleo Chicken Noodle Stir Fry
D: Bacon Cheeseburgers & Grilled Sweet Potato Sticks
Tuesday
L: Leftover Cheeseburgers
D: Slow Cooker Pork Butt Roast & Mashed Turnips
Wednesday
L: Leftover Pork & Turnips
D: Sautéed Mahi-Mahi & Roasted Green Beans
Thursday
L: Leftover Pork & Salad
D: Paleo Beef Stroganoff w/Zucchini Noodles
Friday
L: Leftover Stroganoff
D: Eating on the road to a wedding
Saturday
Wedding out of town
And now for your visual enjoyment, some pictures of the food we’ve been eating over the last week.
I found this recipe for Chicken & Mushrooms here. I added asparagus and fried the chicken in butter before baking.
I called these Gyro Meatballs…AMAZING! The recipe can be found here. We made the Cucumber Raita with sour cream, it was so good.
You can’t go wrong with chicken salad. I used my recipe with a few modifications. I added 2 hard boiled eggs and a big scoop of relish, best chicken salad ever!
Brussels Sprout Scramble
Last week Michael and I finally ordered some meat from U.S. Wellness Meats, and I’m so glad we did! My freezer is stocked full of a variety of grass-fed goodies. Right now I can smell 5lbs of short ribs braising in our slow cooker and I can’t wait to try them. We also ordered some grass-fed beef franks which were perfect for this brussel sprout scramble.
Brussels Sprout Scramble
1 package no nitrate beef franks or other type of sausage, cut into bite sized pieces
1 lb brussels sprouts
1 diced onion
2 tbsp. grass-fed butter
1 tsp. ground red pepper
3 cloves of garlic
Salt & Pepper to taste
Steam the brussels sprouts till slightly tender, then cut in half. Melt the butter in a large skillet. Add the garlic and sprouts, cook until you see a bit of color on the sprouts. Add the onion and sausage, cook until the desired tenderness is reached.
