Chicken-Chili Soup

This was the result of a list minute "throw it in a pot" moment of cooking. Turned out pretty well...tastes like chili, but completely SCD legal and bean-free (important in our house!) Feel free to adjust the spices up or down to dial in the chili flavor. If I was making it just for myself, I would have added more cayenne, but since a little man was sharing with me, I kept it mild.

1 tbsp olive oil
1 onion diced
2 large carrots diced
3 cloves garlic diced
1 bell pepper diced
1 large organic chicken breast, sliced very thin against the grain then diced
2/3 cup organic tomato puree
1 ½ tsp large grain sea salt
Pinch cayenne
1/8 tsp cumin
1/8 tsp coriander
Pinch cinnamon
Pinch pepper
Water
2 tbsp chopped fresh cilantro.

In a 2 quart cast iron pot, caramelize diced onion in the olive oil. Once caramelized, add diced carrots and sweat until just slightly tender. Add garlic and sauté 2 minutes. Add pepper, tomato, seasoning and add enough water to come 1 inch from bottom of pot. Bring to boil and reduce heat to simmer. Add chicken and cook 5 minutes (or until chicken is done). Add cilantro and simmer 5 more minutes.

Single-serving of Pecan Chicken Nuggets

This is a "fast-food" in our house for dinner for my son. He will inhale these (and so will any adult around to steal a piece or two).

1. Preheat Oven to 400 degrees
2. While oven is heating, dice 1/2 butterflied chicken breast in 1cm cubes. This is easiest when dicing a partially-thawed piece of chicken. I keep them in the freezaer then nuke for 45 sec to 1 min before dicing.
3. Mix 1/3 cup pecan meal, 1/8 tsp garlic powder, 1/2 tsp kosher salt in ziplock sandwich bag.
4. Add chicken to ziplock and shake to coat pieces.
5. Line cookie tray with parchment paper.
6. Place pieces on tray and bake for 8-10 minutes.

Lemon-zinger Chicken Marinade

Juice & Zest from 1 large lemon
6-8 cloves garlic
1/2 cup olive oil
1 1/2 tbsp honey
1 tsp salt
1 tsp oregano
1 tsp basil

Puree all ingredients. Marinate 4-6 butterflied chicken breasts for 8 hours.

Garlicky Tangy Grilled Veggies

2 Organic Zucchinis
2 Organic Yellow Summer Squash
2 Organic Bell Peppers (any color)
6 cloves garlic
1/3 organic onion
1/2 cup apple cider vinegar
1/4 cup extra light olive oil
1/4 cup water
1 tsp salt
1 tsp oregano

Slice squash lengthwise as thin as you can. Slice peppers in rings
Puree garlic, onion, salt, oregano and half of the vinegar into paste. Add remaining liquids and blend until smooth. Pour in large bowl over sliced veggies and marinate 15 min to 1 hour. Grill on high heat to the done-ness you like. Serves 4 adults who like veggies.

Cilantro-Lime Chicken

Marinade:
1/4 Cup Grapeseed Oil
1/4 Cup Olive Oil
1/3 Cup apple cider vinegar
4 cloves garlic
1/4 cup diced cilantro
1 seeded jalapeno
juice of 2 limes
1 tsp sea salt
2 tbsp honey
Puree in blender.

Marinate 2 pounds chicken overnight for best flavor then grill away!

Layered Pot-Roast

2-3 pound eye round roast sliced thin
46 oz Tomato Juice (1 large can Campbell's)
1 onion diced
4-6 cloves garlic diced
2 stalks celery diced
2-3 tbsp olive oil
dried oregano
kosher salt

1. Slice eye round against the grain as thinly as possible
2. Saute onion, garlic and celery in olive oil until translucent.
3. Pour enough tomato juice in bottom of crock to cover the crock.
4. Place enough slices of beef along bottom of crock to cover juice.
5. Sprinkle 1/4 to 1/3 of sauteed vegetables on top of beef.
6. Sprinkle with oregano and salt.
7. Pour more tomato juice to cover veggies.
8. Repeat layering with beef, veggies, spices, juice to use up all ingredients.
9. Cook on high for 6 hours or low for 10 hours.

"Brownies"

1 1/2 cup pecan-butter
1/4 cup coconut oil
1/2 cup honey
2 RIPE bananas
1 cup butternut squash
1 tsp baking soda
3 ounces raw chicken

Puree. Pour into greased 8x8 or 9x9 pan and bake at 300 for 1:15 or until center comes out clean with toothpick. These tend to be a little wet so if you have trouble, leave them in a low oven to dry out a bit.