Crockpot Creamy Sun-dried Tomato Chicken

This recipe is QUICK, its Whole 30 and Paleo approved, and its TASTY!! 

I found similar recipe online that required the chicken and sauce to be made in a pan. However, I just don't have the time this week! So yesterday I thought, why not make a few changes and throw it all in the crockpot! 

I was so happy I did! I got home from work, my house smelt amazing, and dinner was ready! Seriously, if I could make ALL meals in a crockpot I would! That item is KEY in my kitchen! 

Ingredients:

- 4 Chicken Thighs (You can use any type of chicken)

- 1 can of Sun-dried Tomatoes  

- 1 1/2 cup Chicken Broth or Stock

- 1/2 Onion Chopped

- 2 Garlic Cloves 

- 1 cup canned Coconut Cream 

- Italian Seasoning

Directions:

- In crockpot put in Chicken Broth, chopped onion, garlic, and Sun-dried tomatoes. 

- Place the chicken on top and season with Italian Seasoning (Do not use coconut cream until the end)

- Cook on low for 6 hours

- When you get home, take chicken out and put in coconut cream to the juices. Mix together and place chicken back in. 

- ENJOY! 

Korean Beef

I love me some good Asian/Chinese food! Before I focused on my nutrition I would get Chinese takeout at least once a week. That usually consisted of soup, rice, crab cheese, and sweet and sour chicken.

Although all that still sounds AMAZING! It was not fueling my booed properly! My mom and I found a Korean Beef recipe that we decided to change and make our own! 

Its pretty simple, takes about 30 minutes to prep and cook, and taste AMAZING! 

Ingredients:

1 lb Beef (Sirloin tips sliced or I used Venison steak) 

Ghee or Coconut Oil 

2 Red Bell Peppers sliced

1 Sweet Onion sliced

4 cloves garlic

2 TBS Red Pepper Flakes

1 Cup Coconut milk/fat (found in a can in asian food aisle) 

1TBS Ginger 

1/4 cup soy sauce (For Whole 30 use Coconut aminos as substitute) 

Salt

Pepper

Cauliflower Rice 

Directions:

1. Slice the beef into thin slices and set aside. Place 2 chopped garlic cloves in a pan with Ghee or coconut oil. Place the beef and pan and fry four about 3 minutes on each side. Make sure to do just one layer at a time :) Set cooked beef aside. 

2. Clean out pan and place a TBS of Ghee, 2 chopped cloves of garlic, red bell peppers, and onions in pan. Fry for about 15 minutes or until the vegetables cook down. 

3. Add to the pan 1/4 cup soy sauce, 1 cup of coconut fat with a little bit of coconut milk, red pepper flakes, ginger, salt, and pepper. Bring the sauce to a boil with the vegetables. 

4. Add the beef into the sauces and veggies, cover, and simmer for 8 minutes. 

5. To cook the cauliflower rice I found it was easiest to mix with a little coconut oil and place on a cookie sheet. I let it roast in the oven at 275 for about 12 minutes :) 

6. Plate the rice and meet mixture and ENJOY! 

Linking up with Emily

Coconut Lime Chicken

This is by FAR the best Whole 30 dish I have made! I seriously am in LOVE! I found the Recipe over at A Saucy Kitchen but modified it a little to fit my taste buds! 

The final product is sweet! I paired it with some roasted asparagus from Trader Joes! It was delicious! 

This dish is Whole 30 approved, Paleo, and basically for everyone who enjoys a sweet chicken dish! 

I also love the fact it called for FRESH ingredients! I love cilantro, lime, and onion! It almost looks like a salsa! 

Ingredients:
3 Chicken Breasts 
1 cup Cilantro
1/4 Tsp Salt
1/4 Tsp Pepper
1/2 Cup Chopped Red Onion
3 TBS Chopped Garlic
1/4 Tsp Trader Joe's 21 Season Salute (Or any other mix of seasonings)
1/2 Cup Chicken Stock
3 TBS Red Pepper Flakes
1/2 Cup Coconut Milk Fat 

Directions:
1. Heat pan at a medium heat and coat with Ghee (A clarified butter) or Coconut Oil (Olive Oil works as well). 
2. Salt, Pepper, and Season the pieces of chicken. Place them in the heated pan and let them sear for 5 minutes on each side. Take the chicken out of the pan and set aside.
3. Add chopped garlic and onion to the pan and saute until the onion gets transparent color. Add in the chicken stock, pepper flakes, and cilantro. Bring to a boil and let simmer for about 5 minutes. Add coconut fat to the mixture and bring to a boil. Let it simmer for 5 additional minutes.
4. Add chicken back to the sauce pan and cover. Cook for 10-12 minutes. 
5. Plate chicken with a veggie or rice!  

Recipe Wednesday

Check out this AWESOME Recipe from Beachbody On Demand!! I actually substituted the chicken out and made it with fish, but it is good with both!! 

This is a family friendly meal, homemade, clean eating, and good for EVERYONE! 

PANKO-CRUSTED “BAKED, NOT FRIED”
CHICKEN

• Nonstick cooking spray
• 8 (5 oz. each) raw chicken breasts,
boneless, skinless, pounded thin • 1⁄4 cup Dijon mustard (or spicy
Asian mustard)
• 3 cloves garlic, crushed
• 1⁄2 cup nonfat yogurt
• 2 Tbsp. sesame oil
• 4 tsp. dried parsley
• 3⁄4 cup panko (Japanese-style)
bread crumbs

1. 1  Preheat oven to 400° F.
   
2. 2  Select a baking pan large enough to fit all
   8 breasts in a single layer; lightly coat with
   spray. Set aside.
   
3. 3  Combine parsley and bread crumbs in a large
   bowl; mix well. Set aside.
   
4. 4  Combine mustard, garlic, yogurt, and oil in a
   second large bowl; mix well. Set aside.
   
5. 5  Wash and dry chicken breasts. Dip each
   chicken breast into mustard mixture, then roll in bread crumbs. Place chicken breasts side- by-side in baking pan.
   
6. 6  Bake for 18 to 22 minutes, or until coating has browned and chicken is no longer pink in the middle.
   
7. 7  Slice before serving. Serve with Dijon Sauce.
   

NUTRITIONAL INFORMATION (PER SERVING):
Calories: 227 / Total Fat: 7 g / Saturated Fat: 1 g Cholesterol: 91 mg / Sodium: 362 mg / Carbohydrate: 7 g Fiber: 0 g / Sugar: 1 g / Protein: 32 g