Sun-Dried Tomato Chicken Meatballs

This is a family favorite in our house and a great alternative to red meat.

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.

Chicken Cheesesteak Stuffed Peppers

This dish is very versatile and can fit just about any health requirement with some variation.

Omit the cheese to make it Paleo or substitute the chicken with ground beef or ground turkey, if desired.

Kale, Sweet Potato, and Quinoa Bake

This is a great dish to serve as a side or as a meal in itself for meatless Monday. 

Ingredients:

• 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

My Favorite Paleo and Non-Paleo Pesto

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.

Pesto Stuffed Chicken topped with Prosciutto

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.

Ingredients:

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)

Baked Salmon with Beurre Blanc Sauce

The combination of the salmon and wine/butter sauce was a huge hit in my house. 

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. 

Pan Seared Sea Scallops

This is my personal favorite way to prepare and eat scallops.  Added bonus is it simple and super quick. 

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.

Ingredients:

• 1lb scallops
• Salt and pepper
• Juice of 1 small lemon
• 1 T butter (enough to fully coat your pan)

Lemon Asparagus Risotto

This risotto is a great side for seafood dishes or as a stand-alone meal.

Ingredients:

• 1 T extra virgin olive oil
• 1 small onion, chopped
• 1 stalk celery, finely chopped
• salt & pepper to taste
• 2 cloves garlic, minced
• 1/2 t fresh thyme
• 1.5 c Arborio rice
• 3/4 c white wine
• 48 oz chicken or veggie stock
• 2 T butter
• ~ 1 lb asparagus, cleaned, tough ends removed, chopped into small pieces (approx. 1 inch)
• 2T fresh lemon juice
• 1/3 c pecorino-romano cheese
• fresh chives, chopped (optional)

Cream Cheese Frosting for Any Cake

I like to top cream cheese-frosted cakes with white pearl nonpareils for extra flash.

Whether you’re making a red velvet cake or a carrot cake, this cream cheese frosting makes the perfect topping for it.

Ingredients:

• One 8 oz. brick of cream cheese, softened.
• 1/4 cup of unsalted butter, softened.
• 4 t of milk (I use 1% milk but any kind will do.)
• 1 t vanilla
• 4 cups of confectioners sugar

Directions:

• Mix the first four ingredients in a stand mixer or with a handheld mixer at a medium speed.
• Reducer mixer speed to low and add one cup of sugar at a time until blended.
• Spread on your cake of choice and enjoy!