TSB: Strawberry Chicken Salad

This month's Challenge for "The Salad Bar" was to use berries! I made this salad 2 years ago, and just remade it again this past week. Its delish and a keeper. I love my picture from it, so I just used it again.

STRAWBERRY CHICKEN SALAD

2 boneless, skinless Chicken Breasts

1 tablespoon Olive Oil

Salt and Pepper, to taste 

6-8 cups chopped Romaine Lettuce

1 cup Strawberries, sliced

1/4 cup sliced Almonds

1 cup Poppyseed dressing

1/2 cup light Raspberry Vinaigrette

• Start by brushing oil on chicken breasts and then season with salt and pepper. Grill chicken on your barbecue or indoor grill pan. Grill for 5 minutes on each side, or until chicken is thoroughly cooked. Set aside.
• On two plates, add the romaine lettuce, sliced strawberries and almonds. Slice your grilled chicken and place on top.
• Mix together the poppyseed dressing and raspberry vinaigrette together. Pour over the salad and dig in!

Visit and check out the other salads for the month!

Thanksgiving Stuffing Meatballs [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

THANKSGIVING STUFFING MEATBALLS

2 lb ground pork

2 Tblsp Spice blend [1/2 tsp sea salt, 1/2 Tblsp ground fennel seeds, 1/2 Tblsp ground sage, 1/2 Tblsp garlic powder, 1/2 Tblsp onion powder, 1/8 tsp white pepper, 1 tsp dried parsley]

2 tsp coconut oil

1/4 cup onion, finely chopped

1/4 cup celery, finely chopper

1/4 cup carrot, grated or shredded

1/4 cup walnuts, finely chopped

• Preheat oven to 425 degrees F.
• In a medium-sized mixing bowl, combine the pork and spice blends until the spices are well incorporated evenly throughout the meat.
• In a large skillet over medium heat, melt the oil. Place the onions, celery, and carrots in the pan, and saute until the onions and celery appear translucent. Add walnuts and cook for another 2 minutes.
• Set the onion mix aside to cool until you can touch it comfortably  Then, combine the mixture with the meat, and form the pork into 24 meatballs.
• Place the meatballs in an oven-safe dish or baking sheet and back approximately 25-35 minutes or until cooked all the way through.

This recipe is directly from Practical Paleo by Diane Sanfilippo

FBF: Romaine Salad with Avocado

FLASH BACK FRIDAY

ROMAINE SALAD WITH AVOCADO

click on image to see full post from 6/2/11

Chocolate Coconut Cookies [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

CHOCOLATE COCONUT COOKIES

2 eggs
2 Tblsp butter, melted and cooled
2 Tblsp maple syrup (or more for sweeter cookies)
1/2 tsp vanilla extract
1 cup shredded coconut
2 Tblsp unsweetened cocoa powder
1 pinch baking soda
1/4 cup sliced almonds [I used mini dark chocolate chips instead]

• Preheat oven to 350 degrees F.
• In a medium-sized bowl, whisk the eggs, melted butter, maple syrup, and vanilla. 
• Mix in unsweetened cocoa powder, baking soda, and shredded coconut until well combined. 
• Fold in the almonds, if desired. [or dark chocolate chips]
• Divide into 12 dollops [I used the small ice-cream scoop from Pampered Chef, you get a lot more than 12 cookies!] on a parchment paper-lined cookie sheet, and flatten them with a fork. 
• Bake for 20-30 minutes or until slightly firm to the touch.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Lamb Lettuce Boats with Avo-Ziki Sauce [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo
LAMB LETTUCE BOATS
with AVO-ZIKI SAUCE

1lb lamb stew meat
Sea salt and black pepper to taste
1/2 tsp dried or fresh oregano
1 Tblsp coconut oil, melted
4-6 large romaine lettuce leaves, cleaned [I used my romaine from my garden!]
1 cup cherry tomatoes, halved
1/2 cucumber, finely diced
1 lemon, cut in half

• In a small mixing bowl, season the lamb with the sea salt, black pepper, and oregano. 
• In a skillet over med-high heat, melt the coconut oil, and then place the lamb pieces in the pan. Cook the lamb approximately 2-3 minutes or until it is browned on one side, and flip to brown on the other side for another 2 minutes or so.
• Once the meat is cooked, chop it into 1/2 inch pieces.
• Place the romaine lettuce leaves onto serving plates and top with the chopped lamb, cherry tomatoes, and cucumber. 
• Squeeze lemon over each lettuce boat, then top with the Avo-Ziki Sauce.

AVO-ZIKI SAUCE

1 ripe avocado
1/4 cup grated cucumber
1 small garlic clove, grated
Juice of 1 lemon
2 Tblsp EVOO
Sea salt and black pepper to taste
1 tsp fresh dill, finely chopped

• Combine all ingredients in a small food processor or with a hand blender.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Happy Memorial Day!

Girl Scouts and Boy Scouts get the opportunity every year to place flags at the headstones at the Post Cemetery. What a sobering moment to see those who gave ALL to this country!

  

I hope everyone has a safe and wonderful weekend!

FBF: Polynesian Sausage Kabobs

FLASH BACK FRIDAY

POLYNESIAN SAUSAGE KABOBS

click on image to see full post from 5/24/11