Cajun Chicken Tenders

So tasty, with an bite of spice, that makes you want to keep eating so you won't feel the burn. Serve with cucumber slices.

The Ingredients:
1 tsp Paprika
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Oregano
2 tsp Cayenne Pepper
2 tsp White Pepper
4 Chicken breasts, sliced into tenders
2 Tbsp Olive Oil

Combine spices in a large ziploc. Add chicken and shake. Heat oil in a large skillet over medium heat. Add chicken. Fry until done.

A Lighter Phad Thai

I love thin noodles in my Phad Thai so I altered the Paleo Phad Thai recipe to meet my craving requirements. Spicey, yummy, satisfying. A lower in fat. This is also a great recipe to pair on the menu with spaghetti sauce to use up the extra spaghetti squash you may have.

The Ingredients:

• 2 cooked chicken breasts, sliced or cubed
  
• 1/2 roasted spaghetti squash or 1 small squash
  
• 2 zucchinis
• 1 onion
• 4 cloves garlic
• 2 T fresh ginger, minced
  
• 1 T apple cider vinegar
• 1 T chili garlic sauce
• 1 lime, juiced
• sliced green onions

The Process:

Sautee the onion, garlic, and ginger. Add the zucchini and sautee until al dente. Add the spaghetti squash (heat until warm if using leftovers) and heat 2-3min. In a small bowl mix the chili sauce, apple cider vinegar, and lime juice. Pour over spaghetti squash mixture and toss. Remove from heat. Top with green onions. Serve with chicken mixed in or on the side.

You can also add fresh veggies to the finished product: spinach, water chestnuts, peppers, your veggie of choice.

Morrocan Chicken

Ingredients:

• 1 ½ lbs. chicken breasts, cut into chunks
• 2 t paprika
• 1 t coriander
• 1 t cumin
• ½ t cinnamon
• ¼ t red pepper flakes

Mix the spices in a ziploc and add the chicken chunks. Shake. Fry in a pan until done. Use a little coconut oil to help with sticking.

Paleo Phad Thai

Ingredients:

• 1 lb cooked meat of choice (chicken, steak, duck)
  
• 1/4 c fat (butter, coconut oil, or bacon fat)
• 2 zucchinis
• 1 onion
• 4 cloves garlic
• 1 T apple cider vinegar
• 2 T fresh ginger, minced
• 3 T almond butter
• 1 T chili garlic sauce
• 1 lime, juiced
• sliced green onions
• s&p

Slice the zucchinis lenthwise on a mandoline or food slicer to 2-3cm.

Saute the onion, garlic and ginger, until soft. Add the chili sauce, vinegar, lime juice and almond butter. Stir to combine.

Add the zuke noodles to the saute pan. Stir them around to get the sauce incoporated onto the “zoodles”. The point here is get the “zoodles” hot and very slightly cooked through (just like an al dente noodle!), about 10 minutes.

Serve hot and topped with a squeeze of lime juice and some chopped green onions.

Chipotle Chicken Salad

2 Chicken breasts- Shredded
1 medium onion- chopped
1/2 C packed fresh cilantro
2 tsp pureed chipotles in adobe sauce
1/3 C olive oil
1/3 C lime juice
3/4 tsp pepper

Combine all ingredients (except chicken and onion) in blender and puree.
Combine chicken, onion, and chipotle sauce to taste.
Freeze leftover sauce.
Generally makes enough sauce for 2-3 meals.