Broiled Chicken Patties

Based in part on Emeril's Chicken Patty-Pockets.  This is a yummy quick lunch.  These taste slightly like something you would stuff a pita with.  If I ate pitas.

1 lb ground chicken (thighs/dark meat)
2 large egg whites
1 T coconut flour
1/4 cup fresh parsley, chopped
1 tsp garlic powder
1 tsp onion powder
1/4 tsp cumin
olive oil

Preheat broiler.  Mix all except the olive oil.  Mixture will be really gooey.  Form into 8 patties on a foil-lined baking sheet and flatten to about 3/4 inch.  Brush/drizzle tops with olive oil.  Broil for 4 minutes, or until lightly browned; flip.  Broil 4 more minutes, or until browned.  Turn off broiler and let sit in warm oven for 5 more minutes, or until done.  (I check periodically to see when they start to look crispy).

Asian Chicken Salad

3/4 lb chicken breasts, cooked and chopped
1/2 cup almonds, sliced
1 cup carrots, shredded
2 cups greens, shredded (bok choy, cabbage, kale, etc)
garlic powder
ground ginger
salt

Mix all together.  Sprinkle with garlic, ginger, and salt.  Top with Soy Dressing (light and thin) or Not Peanut Sauce (thick and creamy).

Soy Dressing
1 Tbsp coconut oil (or olive oil)
1 Tbsp soy sauce (good quality tamari, or coconut aminos)
1 Tbsp rice vinegar

Not Peanut Sauce

Roast Cauliflower

You may have to tweak this recipe depending on your oven.  Mine has a very slow pre-heat, so the cauliflower steams as it heats up.  The last few minutes at high temps give it a nice brown, roasted finish. You may also want to turn on your vent or your whole house will smell like cauliflower!

1 head cauliflower
coconut oil
salt and pepper

optional:
drizzle with Lemon Sauce

Cut cauliflower into bite-size pieces.   Toss with coconut oil (you may have to warm the oil if it is a solid; another option is olive oil).  Spread on foil-lined baking sheet and sprinkle with salt and pepper.  Place in oven.  Set oven to 450 (do NOT preheat oven).  Remove cauliflower when oven reaches full preheat.

Chicken Curry

4 servings

An extremely simple chicken curry recipe.  Serve with Roast Cauliflower,  Smashed Cauliflower, or just microwaved cauliflower mashed up with a fork.  This could also be a filling for paleo crepes.  If you have a non paleo eater in your house this is delicious with couscous.

chicken breasts (about 1 lb), cut in bite-size pieces and lightly salted
1 T coconut oil
1 lb carrots, sliced thin
1/2 cup sliced onion (optional)
1 can whole coconut milk
2 tsp curry (up to 1 T if you like it spicy)
1/4 cup golden raisins

Heat coconut oil in skillet on medium heat.  Add chicken; toss until browned on all sides.  Push chicken to side; add carrots and onions.  Cook until slightly softened.  Add coconut milk, raisins, and curry.  Cover and reduce to low simmer.  Let cook for 15 minutes, or until carrots are soft and chicken is done.

Baked Chicken Breasts

This is our basic, kids-will-always-eat-it, chicken breast recipe.  I usually bake a large batch and use the leftovers in other meals.

chicken breasts
salt
garlic powder
onion powder

Season chicken with salt and spices.  Bake (on a foil-lined baking sheet) at 450 for 25 minutes (30 minutes if breasts are large).