Buffalo chicken pot pie

- 2 chicken breasts chopped in bite size pieces
- 2 carrots chopped
- 2 celery stalks chopped
- 1 TBS butter
- 1 tsp pepper
- 1 tsp garlic powder
- 1 TBS flaxseed
- 1/2 sweet baby rays buffalo wing sauce marinade
- 1/4 cup plain fat free yogurt
- 1/4 cup part skim moz shredded cheese
- 4 TBS blue cheese crumbles
- 2 pie crusts
- 1 egg beaten

1. Melt butter in pan
2. Add in chopped carrots and celery and sprinkle with pepper, garlic and flaxseed
3. Sauté for 10 mins
4. Push the veggies aside and add in chicken and cook
5. Lower heat and add in wing sauce and yogurt and mix
6. Remove from heat and add in moz cheese
7. Place 1 pie crust on the bottom of the ramekins
8. Fill ramekins with chicken mixture and sprinkle with 1 tbs blue cheese crumbles
9. cover with 2nd pie crust
10.  Brush pies with 1 beaten egg
11.  Bake 350 for 25 mins

Paleo Chicken and Apple Sausage Hash

Paleo Chicken and Apple Sausage Hash

• 1 lb Chicken Apple Sausage
• 1 sweet potato chopped into bite size pieces (uncooked)
• 1 apple chopped into bite sized pieces
• 1/3 cup brown sugar
• 1/3 cup of maple syrup
• 1 cup apple cider
• about 2 handfuls of kale
• pepper to taste
• 1 teaspoon cinnamon
• A dash of nutmeg
• 2 tablespoons of coconut oil
• 1 tablespoon flaxseed

1. Heat coconut oil in a frying pan/skillet over medium high heat
2. Remove the casing from the sausage and break the meat apart into 1 inch pieces and place the meat into the warm pan
3. Once the meat is cooked, add in the sweet potato, apples, maple syrup and brown sugar, pepper, cinnamon and nutmeg. Mix and cover for about 5 mins
4. Once the apples start to become translucent, add in the apple cider slowly
5. Once the apple cider has cooked into some of the ingredients, add the kale and flaxseeds

Butternut Squash Mac & Cheese

• half a box of pasta
• 1 bag frozen butternut squash
• 2 TBS chicken broth
• dash of salt & pepper
• dash garlic powder
• 2 TBS flax seed
• 1 TBS parm cheese
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup milk
• 2 TBS flour
• 2 TBS butter

1. Cook pasta and drain
2. microwave squash and puree in food processor. Add in broth, salt, pepper and garlic.
3. Whisk together butter and flour until thickened
4. Whisk in milk, squash until thickened
5. remove from heat and mix in the cheeses
6. Stir in flax seeds
7. Add in the pasta

Summer Chicken Strawberry Salad

Summer Chicken Strawberry Salad

• 2 chicken cutlets
• 1 bag of baby spinach 
• 1/2 cup olive oil vinegrette/dressing mix
• 1 tablespoon of poppy seeds
• 1 container of strawberries sliced
• handful of dried cranberries
• 1 tablespoon flaxseeds
• 1/4 cup reduced fat shredded moz cheese
• 2 avocados chopped
• handful sliced honey roasted walnuts
• 1/4 cup olive oil
• salt & pepper

1. Marinate the chicken cutlets in olive oil, salt and pepper
2. Grill until cooked, cut into cubes
3. Add all of the remaining ingredients into your salad bowl and place in the fridge for about 10 min

Chicken Francese

Chicken Francese

• 1 lb thin chicken cutlets
• 3 eggs beaten
• 1TBS milk
• 2 TBS butter
• salt & pepper
• 1 clove garlic minced
• 2 TBS lemon juice
• 1/4 TBS olive oil
• 1 teaspoon fresh parsley
• 3/4 cup chicken broth
• 1/4 cup flour
• Cooked pasta 

1. Heat oven to 350 degrees
2. Heat oil in pan on medium to high heat
3. Create the dredging stations by putting the flour, salt & pepper in 1 dish and the eggs and milk in another
4. Dip the chicken in the flour, then the egg mixture, then back in the flour
5. Place the floured chicken in the pan. About 5 mins on each side so that the crust is lightly browned
6. Place the chicken in a casserole dish and into the oven for about 10 mins to finish cooking all the way through 
7. Lower the heat for the pan to low- medium heat and add in 1 TBS of olive oil
8. Add in the minced garlic and let simmer for about 2 mins
9. Add the lemon juice and chicken broth next and let simmer for about 5 mins
10. Add in the butter and mix around until melted
11. Add in about 1/4 cup of flour to thicken mixture
12. Add in the cooked pasta
13. Remove the chicken from the oven and place on top of the pasta
14. Sprinkle with fresh parsley and serve!

Paleo Sweet and Sour Chicken

Paleo Sweet and Sour Chicken

• 1 lb chicken tenders cut into 1 inch pieces
• 1 red bell pepper
• 1 20 oz can pineapple chunks (save the juice)
• 3 cloves of garlic minced
• 1 bag of frozen cauliflower florets or 1 head of fresh cauliflower
• 1 cup of coconut flour
• 1 TB of sesame seeds
• 1 TB of flax seeds
• 3 TBS coconuts oil
• 1/4 cup soy sauce
• 1 tsp ginger
• 1 tsp honey

1. Steam the cauliflower
2. Once fully steamed, place in food processor and grind until it begins to look like rice
3. Set this aside and cover to be sure it stays warm
4. Melt the coconut oil in a pan on medium heat
5. Put the flour in a dish and coat all of the chicken pieces
6. Once the coconut oil is fully melted and hot, add in the chicken pieces
7. Brown on each side about 5-6 mins each
8. Remove the chicken and set aside on a plate with a paper towel
9. Add the strips of red bell pepper into the pan and cook on medium high for 3-5 mins until slightly tender
10. In a separate pot, mix together the pineapple juice, minced garlic, soy sauce, honey and the ginger. Place the heat on medium high and mix every min or so
11. Add the pineapple to the pan with the red peppers
12. Add in the sesame seeds, flax seeds, sauce mix and add the chicken back in
13. Top the mixture with the sauce and stir around quickly to be sure that all piece are coated with the sauce

Hawaiian BBQ Chicken Burgers

Hawaiian BBQ Chicken Burgers

• 1 lb ground chicken
• 1/4 cup BBQ sauce
• salt & pepper to taste
• 1 TB parsley
• 1 TB flax seed
• 2 cloves minced garlic
• 1/4 cup italian breadcrumbs
• 1/2 cup shredded swiss cheese
• 1 can pineapple slices (need 4 slices min)
• 2 TB pineapple juice (reserved from the pineapple can
• 4 pieces of swiss cheese

1. Mix all ingredients together except for the pineapple slices
2. Form and seperate into 4 equal burgers
3. grill for about 7-10 mins on each side
4. place a piece of swiss cheese on each of the burgers just long enough to let the cheese melt slightly
5. Place the pineapple slices on the grill for about 2-3 mins on each side just so that you see grill marks
6. Place the burgers on a bun or eat alone
7. Add extra BBQ sauce as needed

Paleo (ish) Chicken Pot Pie

• 1 pound of chicken tenders
• 2 tablespoons coconut oil
• 1 bag of mixed vegetables (i used corn, green beans and peas)
• 3/4 cup of plain greek yogurt
• 1/3 cup of light sour cream
• 1 cup coconut milk
• handful of shredded low fat cheddar cheese
• 2 handfuls of fresh baby spinach
• 2 premade philsbury pie crusts at room temperature
• 2 tablespoons flax seeds
• 2 tablespoons of flour (any type of thickening agent you prefer)
• 2 teaspoons black pepper
• 1 tablespoon of italian seasoning
• 2 cloves of garlic (minced)

- Heat oven to 425
- Microwave the steam fresh vegetables or cook as needed and set aside for later use
- heat up a frying pan on medium high with coconut oil and place the chicken tenders in to the pan
- cook for 5-6 mins on each side
- once cooked, place the chicken tenders on a plate lined with a paper towel for draining any excess
- place the minced garlic in the pan and cook for about 1 min until it starts to brown
- lower the heat to medium and add the coconut milk
- whisk in the flour, greek yogurt and sour cream
- turn the heat up to medium high and allow the sauce to thicken for a couple of mins
- lower the heat back to medium low and add in the black pepper, flax seeds, italian seasoning, spinach and chedder cheese and mix well
- add the vegetables to the sauce mixture
- cut up the chicken tenders into bite size pieces and add into the sauce mixture as well
- place 1 of the pie crusts into the bottom of a pie pan
- pour mixture into the pie crust
- top with the 2nd pie crust
- crimp together the 2 pie crusts around the edges
- use a knife to cute 4 slits into the center of the pie
- bake at 425 for 20 mins
- let cool for 10 mins before serving