"Creamy" Chicken with Bacon and Zucchini

I've got a fridge full of stuff from my CSA, Carolina Grown, and I had to come up with something to use some of the goodies! I love zucchini and the apple in this gives it just a touch of sweetness.

1lb chicken, diced

1/2 onion, diced

8 strips of bacon

4 small zucchini

1/3 gala apple

3 tbsp salsa

4 tbsp mayo

salt to taste

1. In a large skillet, cook bacon until crisp. (I cut mine into small pieces with a kitchen shears before cooking... then I don't have to crumble it later).

2. Remove bacon and cook onion in bacon fat (yum!).

3. Add zucchini and saute for a few minutes. Set aside veggies and bacon.

4. Into the same pan add chicken. When it is just about done, add in the apple and cook until the chicken is done.

5. Combine all ingredients in the pan and give it a good stir.

6. Serve and enjoy!

Paleo friendly mayo can be hard to find. Which leaves 2 options, find the best one you can and decided that is ok to use or make homemade, which is relatively easy to do. When I make mine, I use a blender.

No-atmeal

I enjoy No Oat Oatmeal from MDA, but I'm constantly switching things up based on what I have in my kitchen (you know me... I do that ALL the time!). Here's my little version this morning...

1 handful of pecans

1 handful walnuts

2 tbsp ground flax

generous dash of cinnamon

small dash of nutmeg

pinch of salt

3 eggs

1/3 c (ish... I eyeballed it) coconut milk (if you like yours a little runnier add a couple of tbsp water)

1/4 of an apple

1/2 peach (no need to peel)

1. In blender or food processor, grind nuts, flax, and spices until you get a nice pulp.

2. Add in remainder of ingredients and blend until desired texture. (I like mine fairly smooth with a few nice chunks of nuts).

3. Cook over medium heat, stirring constantly, until desired thickness is reached.

Since I'm on a 30 day strict paleo challenge, I ate mine with some diced bananas on top on some melted coconut oil. Yum! For Aubrey, I did the same but drizzled honey on the top.

Caramelized onion and spinach frittata

I really do love eggs. To me, they are a breakfast/lunch/dinner option. Frittatas are a wonderful way to incorporate veggies into your eggs and have a beautiful presentation. Serve next to a huge salad and what could make a better lunch (especially when you have good company to share it with!)

9 eggs

1 small onion

1/2 red pepper

1 package fresh spinach

salt and pepper

oil

(feta cheese if you want a small cheat)

1. Caramelize your onions. (TAKE YOUR TIME... the results are worth it!) Slice onion thinly into rings and then cook over medium-low heat with a generous amount of oil. Resist the urge to stir frequently. The onions should take on a beautiful brownish-golden hue.

2. While onions are cooking whisk eggs (with cheese if desired) and salt and pepper.

3. Remove onions from pan and add in diced pepper. Saute pepper for a few minutes then add spinach. Allow spinach to wilt, but take off the heat before the spinach looses its brilliant green color.

4. Turn heat to low.

5. Add onions back to pan and stir. Then pour eggs into the pan.

6. Cover and let cook until mostly set. This can take up to 20 or more minutes.

7. Here's the tricky part. Slide eggs onto a plate and then flip over back into the pan to allow the rest of the egg to cook. Your frittata should look lovely and full of colors.

(You can also bake this or if you have the right kind of pan, broil it for a few minutes instead of trying to flip it over.)