Claire made this when we visited her last week and it was SOOOO good. I thought it deserved a place on here.

Mississippi Pot Roast

By Spend with Pennies

Ingredients:

4 pounds Chuck Roast

1 packet Ranch mix

1 packet Au Jus packet, low sodium

6 pepperoncini peppers, with 1/2 cup juice from bottle

1/4 c butter

Directions:

-Brown roast in pan (optional)

-Place roast in bottom of slow cooker with 1/2 cup pepperoncini juice, and sprinkle Ranch and Au Jus mix on top.

-Add sliced butter and pepperoncinis on top of roast.

-Cook on low 8-10 hours.

-Serve over mashed potatoes.

Sheet Pan Lemon Rosemary Dijon Chicken and Potatoes with Feta Goddess Sauce

  

This was one of the yummiest meals I've had in a LONG time. You can make it with or without the feta sauce. It was really good, but it was also delicious on it's own if you want to cut down on time and ingredients.

SHEET PAN LEMON ROSEMARY DIJON CHICKEN  AND POTATOES WITH FETA GODDESS SAUCE

FROM HALF BAKED HARVEST

INGREDIENTS

• 6 tablespoons extra virgin olive oil, plus more for serving
• 2 tablespoons Dijon mustard
• 4 cloves garlic, minced or grated (or 1 teaspoon garlic powder)
• 1 medium shallot, finely chopped (or 1 teaspoon onion powder)
• 2 tablespoons chopped fresh rosemary (or 1 tablespoon dried rosemary)
• 1 teaspoon smoked paprika
• juice and zest of 1 lemon
• kosher salt and black pepper
• 2 pounds boneless chicken breasts or thighs
• 3-4 medium russet potatoes, cut into 2 inch pieces
• 1 tablespoon raw sesame seeds
• kosher salt and black pepper
• 1 small bunch asparagus, ends trimmed

FETA SAUCE

• 4-6 ounces feta cheese
• 1/4 cup plain Greek yogurt
• 1 clove garlic grated
• juice from 1 lemon
• 1/4 cup chopped fresh tender herbs, such as dill, basil, or parsley (or 2 tablespoons dried herbs)
• 1/4 teaspoon smoked paprika
• 1 pinch crushed red pepper flakes

INSTRUCTIONS

1. 1. Preheat oven to 425 degrees F. In a medium bowl, combine the remaining 4 tablespoons olive oil, the mustard, garlic, shallot, rosemary, paprika, lemon zest, lemon juice, and a pinch each of salt and pepper. Add the chicken and toss well to combine. Let sit 15-20 minutes.

   2. On a rimmed baking sheet, toss the potatoes with 2 tablespoons olive oil and the sesame seeds. Season with salt and black pepper. Roast for 20 minutes, or until tender. 

   3. Remove the potatoes from the oven and push them to one side of the pan. Put the chicken on the other side. Arrange asparagus around the chicken. Drizzle over 1 tablespoon olive oil, season with salt and pepper. Return the pan to oven and roast for 20-25 minutes more, until the chicken is cooked through.

   4. Meanwhile, make the feta. Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until smooth and creamy. Stir in the herbs, paprika, and a pinch of red pepper flakes. If desired, thin with additional lemon juice.

   5. To serve, divide the chicken, potatoes, and asparagus between plates. Spoon the feta sauce over the chicken. Eat and enjoy!

Whole30 Beef Stew

In all truth, I'm not much of a fan of beef stew...it just has never done it for me.  But, this one was delicious and also one of those that gets even better with time- meaning I ate it 3 days after it sat in the fridge and it was amazing.  Note- it bakes for 1.5 hours in the oven so prepare in advance!

Whole30 Beef Stew

Primal Gourmet

• 2 lbs stewing beef - cut into 1" cubes chuck, shoulder, bottom round, or rump all work here
• 2 med-sized onions - quartered
• 4 celery stalks - chopped into 1" pieces
• 3 carrots - chopped on a bias into 1" pieces
• 2 parsnips - cubed (optional- I didn't use b/c I don't like them)
• 227 gr button mushrooms - quartered
• 7 cloves garlic - smashed
• 1 tbsp fresh thyme
• 1 tbsp fresh rosemary - finely chopped
• 2 bay leaves fresh or dried
• 1 tsp paprika
• 1 tsp smoked paprika
• 1 L chicken or beef stock
• 8-10 baby white potatoes - quartered
• salt and pepper
• avocado oil
• fresh parsley - for garnish

Instructions

1. Preheat oven to 350F.
2. Pat meat very dry with paper towel and season both sides with salt.
3. Add 1 tbsp avocado oil to a large Dutch oven or oven-safe pot over high heat. Add beef to pot and brown in batches so as to not overcrowd the pot. Transfer browned beef to a bowl. **Note: if you’re beef does not brown it is because a) you did not dry the meat b) the pot is not hot enough c) you overcrowded the pot and are causing the beef to steam d) all of the above.
4. If required, add an additional 1 tbsp avocado oil to the pot. Add onion, celery, carrot and parsnips. Season with a small pinch of salt and cook for 4-5 minutes.
5. Add mushrooms and cook an additional 4-5 minutes. Add garlic, thyme and rosemary and cook an additional 60 seconds.
6. Add paprika and smoked paprika and cook an additional 45-60 seconds. Return browned beef to pot along with stock, potatoes and bay leaves. Bring everything to a boil, season with black pepper, cover with lid and transfer to 350F oven for 1.5 hours.
7. Remove from oven, taste for seasoning and adjust accordingly. If the meat is still tough, return to oven for an additional 30 minutes, then check again.
8. Serve and garnish with fresh parsley.

Mexican Chicken Stuffed Sweet Potatoes

courtesy

This was another true favorite on Whole30.  The chicken had a delicious flavor, but what really sealed the deal was this avocado jalapeno sauce....amazing.  I could have put it on all of the things!  I served over diced and roasted sweet potatoes and the kids ate it rolled up in a tortilla.

Mexican Chicken Stuffed Sweet Potatoes

40 Aprons

SWEET POTATOES

• 4 medium sweet potatoes, diced
• olive oil, salt and pepper

CHICKEN

• 2 chicken breasts
• 1 10-oz. can tomatoes with green chiles, undrained, any variety
• 1 tablespoon taco seasoning https://www.allrecipes.com/recipe/46653/taco-seasoning-i/

AVOCADO-JALAPEÑO SAUCE

• 1 avocado, peeled and seeded
• 1 jalapeño, stemmed
• 1/2 cup fresh cilantro leaves
• 1/2 cup water
• 2 cloves garlic
• 2 teaspoons white vinegar
• 1/2 teaspoon salt

1. Cook your sweet potatoes: Placed diced potatoes on cookie sheet tossed in olive oil, salt and pepper.  Roast for 15-20 minutes on 425.
2. Make your shredded chicken: combine chicken breasts, taco seasoning, and can of tomatoes with green chiles (undrained) in the pot of an Instant Pot. Do not add water. Secure lid and cook on Manual, high pressure for 20 minutes. Quick release pressure and remove chicken breasts from the pot. Shred with two forks then return to pot. Stir on Sauté mode a few minutes until sauce is absorbed. 
3. Meanwhile, make your sauce: combine all avocado-jalapeño sauce ingredients in the bowl of a food processor and process until smooth. 
4. Serve chicken on top of sweet potatoes and dress with sauce and guacamole.  

Keto Mashed Cauliflower

courtesy

I know some of you are rolling your eyes at this blasphemy, but do not knock it until you have tried it.  Kate said she liked it better than mashed potatoes.  All I know is that there is something amazing that happens when you eat this healthy and it still tastes a lot like the real thing.  We ate it with the Air Fryer Turkey Breast for the perfect pairing.

Keto Mashed Cauliflower

Tastes Lovely

• 2 tablespoons ghee
• (2) 12-ounce bags frozen cauliflower rice
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 1 clove of garlic, grated or finely minced
• 1/2 cup bone broth (can sub chicken stock or chicken broth)
• 1/2 cup cashew milk (unflavored, unsweetened)

• INSTRUCTIONS

  1. Heat a large skillet over medium high heat. Add the ghee, frozen cauliflower rice, salt + pepper. Stir until the rice is thawed, about 5 minutes.
  2. Add in the grated garlic and stir for 30 seconds until fragrant.
  3. Pour in the bone broth and cashew cream. Stir and continue cooking over medium heat for 5-10 minutes until the liquid is absorbed.
  4. Transfer to a food processor and blend until smooth.
  5. Serve warm. Leftovers will keep refrigerated in an airtight container for 5 days.