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Are you excited about your next meal?

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I can't wait for dinner.  I was inspired by roll-ups I saw on the W30 FB page and wanted to make some turkey BLT roll-ups.  I finally found deli turkey, but it falls apart, so I am constructing a salad.  I have a training where there will be OPF (other people's food), so I am excited about this one and can hardly wait to get there.

 

It is always helpful to share ideas, so please share if you have something really exciting or really easy on your menu this week.

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I've been REALLY REALLY loving thai coconut curry. This is the recipe I've been using 

 

http://www.tiffanyleegaston.com/paleo-thai-coconut-curry-shrimp-on-cauliflower-rice/

 

You can use any protein in place of the shrimp. I'm making it with chicken tomorrow or Thursday! :)

This looks delicious and really easy to make! Thanks so much for sharing. I have some chicken that I need to use, perfect! 

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I did a spin on a buffalo chicken recipe I saw on theclothesmakethegirl.com  .  Hers was a chopped buffalo chicken salad with zesty ranch, but I do it with ground chicken in lettuce wraps.  The ranch recipe rocks.  Its seriously, ridiculously easy, and to.die.for.

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I did a spin on a buffalo chicken recipe I saw on theclothesmakethegirl.com  .  Hers was a chopped buffalo chicken salad with zesty ranch, but I do it with ground chicken in lettuce wraps.  The ranch recipe rocks.  Its seriously, ridiculously easy, and to.die.for.

Link please!

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http://www.theclothesmakethegirl.com/2012/02/03/buffalo-chicken-chopped-salad-other-super-bowl-recipes/

 

That's the recipe I modified using ground chicken and putting into lettuce wraps.  I eyeball the ghee and hot sauce to.  Just do it to your tastes.

 

For the dressing, I used lots more paprika than called for and used dill instead of chives.  I eyeballed it  It was so good. Next time I make the dressing, I'm going to try my smoked paprika in it.

 

Seriously, this recipe is on my weekly rotation.  I also do whole 30 modified recipe of asian orange chicken from health bent, that I love, love, love and is party of my weekly rotation as well.

 

http://www.health-bent.com/poultry/paleo-orange-chicken

 

I use thai kitchen's red curry past in place of sriracha.  I also double to triple the sauce recipe because I made a larger batch of chicken and want enough sauce to go onto the cauliflower rice I usually eat with it.  

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http://www.health-bent.com/poultry/paleo-orange-chicken

 

I use thai kitchen's red curry past in place of sriracha.  I also double to triple the sauce recipe because I made a larger batch of chicken and want enough sauce to go onto the cauliflower rice I usually eat with it.  

This recipe looks fantastic. definitely doing it soon. I just need to buy a couple oranges. 

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Does it still taste like "orange chicken" with clementines? 

 

Yes, it does.  I found the clementines to be sweeter that really set off the spiciness nicely.  

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I've been REALLY REALLY loving thai coconut curry. This is the recipe I've been using 

 

http://www.tiffanyleegaston.com/paleo-thai-coconut-curry-shrimp-on-cauliflower-rice/

 

You can use any protein in place of the shrimp. I'm making it with chicken tomorrow or Thursday! :)

I made the Thai coconut curry with 1/2shrimp and 1/2 chicken tonight. It was DELICIOUS! I had 2 servings! mmm I can't wait for lunch tomorrow, leftovers! Thanks for sharing :-)

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I'm always stoked to make Nom Nom Paleo's slow cooker chicken. I usually do the sauce base the night before and pop the crock pot into the fridge, turn it on at lunch and voila, delicious dinner. You could seriously just eat the gravy like soup. In fact, I have.

 

http://nomnompaleo.com/post/4807547385/slow-cooker-roast-chicken-and-gravy

 

It's also pure comfort/winter food when served with mashed cauliflower.

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You could seriously just eat the gravy like soup. In fact, I have.

 

 

 

It's also pure comfort/winter food when served with mashed cauliflower.

 

This is one that I think I found as a Steal this Meal last Winter during my first Whole30.  I have simplified it to just putting chicken and mirepoix in the crock pot with some salt and letting it go.  I blend at the end and I, too, save any extra gravy and have added it back to soups.

 

I also do it with beef roasts, and could see it working with lamb.

 

I love to add celery root to my mashed cauliflower for a richer and creamier texture.  Try it sometime!

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It is in the produce section, often near other root veggies like rutabaga, turnip, and parsnip.  Another name is celeriac.  Cube, cook with bone broth, and blend with cooked cauliflower.  One of my favorites.

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I'm always stoked to make Nom Nom Paleo's slow cooker chicken. I usually do the sauce base the night before and pop the crock pot into the fridge, turn it on at lunch and voila, delicious dinner. You could seriously just eat the gravy like soup. In fact, I have.

 

http://nomnompaleo.com/post/4807547385/slow-cooker-roast-chicken-and-gravy

 

It's also pure comfort/winter food when served with mashed cauliflower.

My daughter says it tastes just like homemade chicken soup.  Soooo good.

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I'm trying the orange chicken tomorrow, I think I'll also make ginger cauliflower "rice" to go with it. And now that I've been thinking about the Nom Nom slow cooker chicken, that will be on the menu for Sunday! This is a great thread, glad I found it

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Found an amazing recipe this weekend, though I had to sub butternut squash in for spaghetti squash, worked great.

 

http://paleomg.com/almost-5-ingredient-pizza-spaghetti-pie/

 

There's no attempt to make "pizza", just using those flavors so I say it's not SWYPO.

 

Also, tried the orange chicken over cauliflower rice and it was also amazing, sadly so good there were no leftovers

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Found an amazing recipe this weekend, though I had to sub butternut squash in for spaghetti squash, worked great.

 

http://paleomg.com/almost-5-ingredient-pizza-spaghetti-pie/

 

There's no attempt to make "pizza", just using those flavors so I say it's not SWYPO.

 

Also, tried the orange chicken over cauliflower rice and it was also amazing, sadly so good there were no leftovers

 

I don't think the orange chicken reheats well. I  made it this weekend and made a quadruple batch of the sauce, and it was the first time I had leftovers.  When I reheated it the next day, it just wasn't the same.  It seemed like it lost its heat being reheated.

 

I modified one of my paleo go-to recipes this weekend, with good and surprising results that will now be a part of my whole 30 rotation.  I took a pound of ground chicken and cooked it.  Once it was cooked, I added 6 tbsp coconut aminos, chopped almonds (only nuts I had on hand, but I think almost any nut would do), and fresh grated ginger. While that simmered, I mixed 1 TBSP pineapple juice with 1 TBSP red curry paste and tsp dijon mustard and then coated the chicken with it.  I scooped it into lettuce wraps and sprinkled more coconut aminos on it with each wrap.  So very good, and another very fast meal.  Here is the link to the original:

 

http://cavegirlcuisine.com/2012/06/06/p-f-paleo-chicken-lettuce-wraps/

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I get really really excited about homemade burgers with sweet potato wedges....I think I need help  :lol:

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Another new favorite, found it last week and made it twice: Buffalo Chicken bake

 

http://paleomg.com/buffalo-chicken-pasta/ (it's not really pasta, it's spaghetti squash).

 

I actually made it without the squash the first time and it was amazing. The second time made it with the squash, but used my already made Mayo and mixed in hot sauce and a hint of Sriracha. Now that I've talked about it, I'm pretty sure I'm making it for dinner again tonight.

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