Chicken Nuggets

Chicken Nuggets

Who doesn’t love chicken nuggets? And, for sure, they are a kid’s favorite, right? Try the recipe below which uses a technique referred to in the cooking world as “reverse battering.” We are usually taught to bread meats using a liquid-then-flour (or flour-liquid-flour/breading) method.  However, Chinese recipes, sometimes bread their food with starch and then egg before placing it in the oil. Turns out it’s a genius idea for getting a light, crunchy, and satisfying texture for nuggets, without having to add wheat flour or breadcrumbs into your diet. (The trick is in not heating the oil too hot, so as to keep the egg from burning; medium heat works perfectly.) So, give it a try with this chicken nugget recipe!

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Chicken Nuggets
Diet Level:5
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Prep Time 60 Minutes (marinating time)
Cook Time 30 Minutes
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Prep Time 60 Minutes (marinating time)
Cook Time 30 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Combine the chicken pieces and pickle juice in a resealable plastic bag; marinate for at least 1 hour, but can leave for up to six hours. When the chicken has finished marinating, strain it through a colander to drain out the extra pickle juice. Move the chicken around to make sure it drains properly.
  2. As the chicken drains, prepare your breading by combining the starch, paprika, black pepper, and salt. Beat the eggs in a wide bowl and set aside.
  3. Preheat your oven to 250F. On your stove, warm the coconut oil in a cast iron skillet over medium heat for 3 minutes.
  4. In a mixing bowl, toss the chicken pieces with the starch mixture until evenly coated. With your fingers, dip a starchy chicken piece in the egg, shake off the excess egg, then carefully add it to the oil. Repeat until you have filled your skillet; being careful not to overcrowd the chicken pieces. Fry the chicken until cooked through, flipping every 2 minutes, about 6-8 minutes per batch.
  5. As you finish each batch, place the cooked pieces on a plate lined with paper towels; put them in the oven to stay warm. You should be able to cook the chicken pieces in about 3 or 4 batches, depending upon the size of your skillet. The oil should reach halfway up the chicken pieces while cooking, add more oil if needed. Be sure to watch the heat, as the skillet will get warmer over time; adjust heat as needed. You’re looking for an oil temperature around 350F. Use a splatter screen to prevent splattering.
  6. Serve warm with ketchup, barbecue sauce, or honey mustard. ALL SUGAR-FREE, OF COURSE!
Recipe Notes

*For the pickle juice, the juice that comes from Bubbies Kosher Dills is salt-brined, probiotic, delicious, and without any added vinegar, sugar or other additives.

FYI, this recipe does not fare well in the oven.

Sweet Potato Nachos

Sweet Potato Nachos

These sweet potato versions of nachos are convenient, bite-sized, and delicious, with a savory-sweet flavor!  Sweet potato rounds sliced thin and baked until they’re crispy on both sides make a finger-friendly delivery vehicle for creamy avocado and fresh salsa. Then add on the hot peppers and crunchy onions—they may not look exactly like the real deal, but the basic concept is there and the flavor is great!

You can use any kind of your favorite salsa as your topping. HEB has their Central Market brand that is organic and made with only natural ingredients. You could even top with some chicken to add some protein.

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Sweet Potato Nachos
Diet Level:3
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Prep Time 15 Minutes
Cook Time 45 Minutes
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Prep Time 15 Minutes
Cook Time 45 Minutes
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Servings
Ingredients
Diet Level:3
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Instructions
  1. Preheat your oven to 425 F.
  2. In a bowl, combine the sweet potato slices, olive oil, paprika, garlic powder, and season with salt and pepper to taste.
  3. Mix everything until well combined.
  4. Place the sweet potatoes on a baking sheet, and bake in the oven for 40 minutes, turning once.
  5. Remove from the oven (but don’t turn the oven off!) and top with the bell pepper, green onions, and jalapeños.
  6. Return the loaded potato slices to the oven and broil for 5 to 10 minutes.
  7. Serve with avocado, salsa, and fresh cilantro.
Cauliflower Potato Salad

Cauliflower Potato Salad

This cauliflower “Faux-tato” salad is yummy and perfect as a low-carb substitute for the higher-carb version. This classic, creamy, gluten-free side dish is absolutely delicious and just a touch tangy. Top it with a sprinkling of chopped chives for color.

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Cauliflower Potato Salad
Diet Level:5
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Prep Time 15 Minutes
Cook Time 20 Minutes
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Salad
Dressing
Prep Time 15 Minutes
Cook Time 20 Minutes
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Servings
Ingredients
Salad
Dressing
Diet Level:5
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Instructions
  1. Add cauliflower florets to a large pot with cold water and a big pinch of salt. Bring to a boil, then turn heat down to medium and simmer until cauliflower is tender.
  2. Add all ingredients for the dressing in a jar with a tight fitting lid, then shake to combine and set aside.
  3. Drain cauliflower well, then add to a large bowl and drizzle on 1/2 the dressing. Stir to combine, then let cauliflower cool for 15 minutes before covering and refrigerating until well chilled, preferably overnight.
  4. Once cauliflower is completely chilled, drizzle on a bit more dressing then add eggs, mayonnaise (start with 1/2 cup then add more if needed), and salt to taste. Stir to combine, then refrigerate until ready to serve. Sprinkle with paprika before serving.
Recipe Notes

*Purchase Tip for Mayonnaise--Diet Levels 1-5: Primal Kitchen brand is sugar-free, dairy-free, and gluten-free. You can find it at Whole Foods Market or on Amazon.

You can also make your own mayo. HERE is a recipe for Fueled for GOD mayo.

Slow Cooker Creamy Southwest Chicken

Slow Cooker Creamy Southwest Chicken

Set it and forget it, right?  Love my slow cooker!!  This is a quick dish to get going!! Great for lunch or a quick-serve dinner.

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Slow Cooker Creamy Southwest Chicken
Diet Level:5
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Prep Time 10 Minutes
Cook Time 6 Hours
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Prep Time 10 Minutes
Cook Time 6 Hours
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Ingredients
Diet Level:5
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Instructions
  1. Heat a large skillet to medium high heat. Use a non-stick spray or olive oil to lightly grease the pan.
  2. In a small bowl, mix together all spices. Rub each chicken thigh on both sides with rub. Place chicken thighs in skillet and sear for 1-2 minutes per side (inside will be raw).
  3. Place seared chicken in slow cooker and top with chicken broth and lime juice. Place peppers on top of chicken. Cook on low for 4-6 hours or until chicken is very tender.
  4. Mix together arrowroot flour with water and add to the chicken broth mixture. If your mixture is extra runny, add in another tbsp of arrowroot. Also add in coconut milk. Cook on low for another 15-20 minutes until mixture is thickened and creamy.
Recipe Notes

Arrowroot flour/starch is a thickening agent that can be found in most health food sections (or the area where the other flours are located) of your grocery store.

Use only the full fat coconut milk (can be found in the Asian section of your grocery store).

Turkey Apple Sausage Patties

Turkey Apple Sausage Patties

We’re all about having ready prepared foods on hand and these Turkey Apple Sausage Patties are perfect for freezing.  Make a double batch of this recipe so that I have plenty to freeze for future meals.

A simple swap with the seasonings can really change the flavor and dimension in this recipe. Make it your own by using your favorite spices and seasonings!

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Turkey Apple Sausage Patties
Diet Level:5
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Prep Time 10 Minutes
Cook Time 10 Minutes
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Patties
Ingredients
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
Patties
Ingredients
Diet Level:5
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Instructions
  1. Combine turkey (or other ground meat), diced apple, onion powder, spices in a mixing bowl and mix thoroughly with a large spoon or your hands.
  2. Using hands, form meat mixture into 12 small patties. (Thin is good because they will shrink and fatten up in the pan a bit.)
  3. Heat a skillet over medium heat. When the skillet is hot, add oil (about ½ tbsp. per batch of patties, depending on the size of your pan).
  4. Add the patties to the pan, being careful not to overcrowd them or it's difficult to flip them and they won't brown as well. Cook for approximately 3-4 minutes per side until browned and no longer pink in the center.
  5. Remove patties to a plate lined with a paper towel and repeat with remaining oil and turkey mixture.
Recipe Notes

Store in a covered container in the refrigerator for up to 5 days. May be frozen for longer storage. To cook from frozen, add to a small pan with few drops of water. Heat over medium-low heat covered with a lid for 5-8 minutes or until heated through.

Grilled Salmon with Avocado Salsa

Grilled Salmon with Avocado Salsa

This recipe is simple and quick to prepare! You can make it for one, two or it is a guaranteed crowd (and family) pleaser, too. You can also bake or pan sear the salmon if you don’t have access to a grill. The avocado salsa is so yummy and healthy! Refreshing, filling, quick, easy, and healthy. Can’t beat that. You are going to want to place this recipe at the top of your go-to list!!

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Grilled Salmon with Avocado Salsa
Diet Level:5
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Prep Time 30 Minutes
Cook Time 15 Minutes
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Salmon
Salsa
Prep Time 30 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Salmon
Salsa
Diet Level:5
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Instructions
  1. Mix the spices for salmon together.
  2. Rub one side of the fillets with the oil and the seasoning.
  3. Refrigerate for at least 30 minutes.
  4. Pre-heat the grill.
  5. Combine the avocado salsa ingredients and mix well. Chill until ready to use.
  6. Grill the salmon to desired doneness.
  7. Top with the avocado salsa and serve.
Skillet Roasted Chicken

Skillet Roasted Chicken

This makes an easy, elegant, and amazing meal. Begin by browning chicken on the stove before finishing off in the oven. This is one of my hands-down favorite recipes! It is soooooo easy, it’s ridiculous. Also, very economical. It’s crazy how flavorful this dish is because there are not that many ingredients!! GIVE THIS ONE A TRY!!

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Skillet Roasted Chicken
Diet Level:5
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Prep Time 5 Minutes
Cook Time 25 Minutes
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Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 475º degrees.
  2. Heat 12-inch cast iron skillet over medium-high heat on stove or cook top. Drizzle in olive oil and heat, but do not overheat to allow it to smoke. Sprinkle salt and pepper on chicken thighs and place the chicken, skin-side down (if not using skinless) into skillet. Cook 2 minutes or until chicken skin has browned. Turn and reduce heat to medium. Cook chicken until fat has rendered off, about 10-12 more minutes.
  3. Sprinkle chicken with paprika, nestle in sliced garlic cloves throughout chicken thighs, and top with thyme sprigs (or bottled spice).
  4. Place in oven and roast until chicken is fork tender, about 15-20 more minutes.
  5. Remove from oven and allow to rest for about 5 minutes.
Moroccan Carrot Salad

Moroccan Carrot Salad

Cumin and cayenne give this bright orange salad its bite. This is a great salad to take to dinner at a friend’s house because it is so healthy and looks just a tad fancier than other side dishes!

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Moroccan Carrot Salad
Diet Level:5
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Prep Time 15 Minutes
Cook Time 20 Minutes
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Prep Time 15 Minutes
Cook Time 20 Minutes
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Servings
Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 350 degrees. Spread pistachios on a rimmed baking sheet; toast in oven until fragrant, 8 to 10 minutes. Let cool; coarsely chop.
  2. In a large saucepan of boiling salted water, cook carrots until crisp-tender, 5 to 7 minutes, adding raisins during last minute of cooking. Drain in a colander; rinse under cold water until cool.
  3. In a medium bowl, whisk together lemon juice, garlic, cumin, paprika, cinnamon, and cayenne; season with salt and pepper. Whisking constantly, slowly add olive oil.
  4. Add carrots, pistachios, and cilantro to dressing; toss to combine.
Recipe Notes

Prepare this salad and store in the refrigerator, without the cilantro and pistachios, up to 2 days ahead.

Walnut Crusted Pork Tenderloin

Walnut Crusted Pork Tenderloin

I absolutely LOVE this recipe. It makes enough for you to freeze and have about four meals from it!! It tastes even better after it comes out of the freezer!! It pairs so well with any vegetable, too!!

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Walnut Crusted Pork Tenderloin
Diet Level:5
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Prep Time 15 Minutes
Cook Time 40 Minutes
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Prep Time 15 Minutes
Cook Time 40 Minutes
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Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 375 degrees.
  2. Pat tenderloin dry.
  3. Mix mustard powder, paprika, onion powder, garlic powder, salt and pepper in a bowl.
  4. Rub the tenderloin evenly with spice mixture.
  5. Coat the pork evenly with the walnuts.
  6. Place in baking pan and roast for 30-40 minutes until 165 degrees internal temperature OR longer if you like your meat a little more done.
  7. Let pork rest for 10 minutes. Slice into 1/2” thick medallions.
Salmon Patties

Salmon Patties

You will LOVE these salmon patties. They are easy to put together. You can freeze them and pop them out when you need a quick meal.

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Salmon Patties
Diet Level:5
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Prep Time 10 Minutes
Cook Time 30 Minutes
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Ingredients
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 425 degrees. Cover baking sheet with parchment paper. Brush parchment paper with oil.
  2. Drain liquid from salmon and crumble into mixing bowl. Mix the rest of the ingredients with the salmon.
  3. Scoop mixture (1/3 cup per patty) onto pan and flatten out.
  4. Bake 20 minutes. Turn over and bake 10 minutes more.
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