Dinner Recipes....

Here are a couple of recipes I made this week!  Pretty easy and yummy!  Clean eating too!

Kabobs with organic chicken and grass fed steak with a side of Broccoli, Bacon, Cashew Salad.


Broccoli, Bacon and Cashew Salad

http://www.thepaleodieteatingplan.com/Recipes/Broccoli-Bacon-and-Cashew-Salad.pdf

Ingredients:

1-2 broccoli, cut into florets and stalk diced 
3 rashes of bacon, fat removed, diced 
½ cup toasted cashews 
1tbs oil 

Instructions:
Boil broccoli in water on high heat for 5‐7minutes or until tender and cooked through. 
Remove water and place broccoli in a large serving bowl. 
Cook bacon in a frying pan for 4‐5minutes or until crispy. 
Remove bacon from pan and place into serving bowl along with broccoli and cashews. 
Combine well. 
Serve.

Next I made this yummy recipe!  Spicy and Sweet Chipotle-Honey Baked Chicken with a side of Kale salad with warm cranberry almond vinaigrette.  Beware this is spicy but oh so good!

http://paleonewbie.com/spicy-sweet-chipotle-honey-baked-chicken-wings-recipe/

Ingredients

• 1 1/2 - 2 lbs chicken wings (pre-cut)- I used chicken breast and thighs-skinless
• 1/4 cup honey
Chipotle Seasoning Mix
• 1 tbs chipotle powder
• 1 tbs coconut sugar
• 1 tsp cumin
• 1 tsp paprika
• 1 1/2 tsp salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dry mustard

1. In a small bowl prepare the dry Chipotle Seasoning Mix – stir to combine
2. Place chicken wings on small wire racks, and set inside a foil-lined cookie sheet to catch drippings
3. Generously coat all sides of the wings with the Chipotle Seasoning Mix
4. First bake at 400ºF for about 35 minutes
5. Next baste the chicken wings with honey
6. Continue baking an additional 10 minutes at 400ºF
7. Remove from oven and coat one more time with honey

KALE SALAD WITH WARM CRANBERRY ALMOND VINAIGRETTE

This healthy kale salad is topped with a warm cranberry almond vinaigrette.

PREP: 2 MINS COOK: 8 MINS TOTAL: 10 MINS

Http://www.gimmesomeoven.com/kale-salad-warm-cranberry-vinaigrette-recipe/

INGREDIENTS:

• 3 Tbsp. olive oil, divided
• 1 shallot, peeled and thinly sliced
• 3 cloves garlic, coarsely chopped
• 1 cup dried cranberries
• 2 Tbsp. red wine vinegar
• 2 teaspoons honey
• juice and zest of half a lemon
• 1/8 tsp. salt
• 1/8 tsp. black pepper
• 1 bunch kale, very thinly sliced
• 1/4 cup sliced almonds
• (optional) 1/4 cup crumbled blue cheese or goat cheese

DIRECTIONS:

Heat 2 Tbsp. oil in a large saute pan over medium-high heat. Add shallot and saute for at least 5 minutes or until tender. Add garlic and saute for 1 minute. Then add cranberries, red wine vinegar, honey and lemon juice and zest, and stir to combine. Season with salt and pepper.

In a large bowl, toss the kale with olive oil and an extra pinch of salt, and massage kale with your fingers for 1 minute until tender. Add in the cranberry/shallot mixture and almonds, and toss to combine. Serve topped with crumbled cheese if desired.