I know there is always a debate between baking vs. frying meatballs but I really feel that these hold up just as well in the oven as they do fried. Continue reading
Omit the cheese to make it Paleo or substitute the chicken with ground beef or ground turkey, if desired.
- 1 c vegetable or chicken stock
- 1/3 c flour (I used AP but Gluten Free AP or quinoa flour would work as good GF substitutes)
- 1 c milk
- Sea Salt and Pepper, to taste
- 1 small red onion
- extra virgin olive oil (just to coat the pan)
- 3/4 c quinoa
- 5 oz fresh baby kale (or spinach), rinced
- 2 c sweet potato (approximately 2), chopped into 1 inch cubes
- 1/3 c pesto (find pesto recipe/variations here)
- 1/2 c to 1 c shredded sharp cheddar
This post includes my favorite Pesto sauces (with slight variation based on what taste/health may dictate). Each recipe makes approximately 1 – 1.5 cups.
Time Saving Tip: Plan a couple recipes for the meal or the week that use pesto sauce and make either variation up to 3 days in advance and store in refrigerator.
I like making this dish with the Kale Sweet Potato Quinoa Bake not only because it forms a complete meal for my family, but also because I can make a batch of fresh pesto and use it in both recipes.
8-10 thick chicken breast (boneless/skinless)
salt and pepper, to taste
1/2c to 3/4c pesto (find pesto recipe/variations here)
8-10 slices of thinly sliced prosciutto (approximately 1/4 lb)
I paired it with lemon asparagus risotto and the flavors worked very well together.
If you are making the Beurre Blanc sauce, you will want to start it in the last 5-10 min of your cooking time or you may need to reheat just before serving. Continue reading
This is one recipe where the butter adds a lot of the flavor and I would not suggest substituting oil. For Whole30, ghee would be a better substitute.
If this is part of your main meal, this should be made in the 5-10 minutes just before you are ready to eat.
- 1lb scallops
- Salt and pepper
- Juice of 1 small lemon
- 1 T butter (enough to fully coat your pan)