Category Archives: Entrees

Pizza Chicken (Low Carb, Grain-free)

You’ll never miss the crust with this easy, delicious Chicken Pizza recipe!

Ingredients

  • 1.5 lbs chicken breast (4 pieces), thinly sliced
  • Basil, to taste
  • Oregano, to taste
  • Onion powder, to taste
  • Garlic powder, to taste
  • Salt, to taste
  • 1-14 ounce jar Classico Traditional Pizza Sauce
  • 1 Red Bell Pepper, diced
  • 1/8 c. mushrooms, sliced (I used canned)
  • 1/2 c. black olives, sliced
  • 12 slices pepperoni
  • 2 cups shredded Mozzarella
  • about 1 tablespoon avocado oil for baking dish

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Instructions:

  1. Preheat oven to 350 F.
  2. Spread oil in a large 13×9 inch baking dish.
  3. Place chicken breast pieces in the baking dish and sprinkle with basil, oregano, onion powder, garlic powder and salt, to taste.
  4. Bake for about 15 minutes.  The inside will be slightly pink.
  5. Pour the pizza sauce on top of the chicken.
  6. Top with red bell pepper, mushrooms, black olives, pepperoni, and, finally, cheese.
  7. Bake for about 20-30 minutes, until cheese is starting to turn brown.

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Zucchini Noodles and Meatballs in Fire Roasted Tomato Sauce

Ingredients:

  • 2 organic zucchinis
  • Grated Parmesan cheese (optional)

Ingredients for the Meatballs:

  • 1 pound pastured ground beef
  • 1 egg, pastured
  • 1/4 cup Almond flour
  • 2 Tablespoons coconut flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon garlic powder or 2 cloves minced
  • Coconut oil for pan

Ingredients for the Tomato Sauce:

  • 1-28 ounce can Muir Glen Organic San Marzano Style Fire Roasted Tomatoes
  • 1-6 ounce can organic tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder or 2 cloves minced garlic

Instructions for the Meatballs:

  1. In a large bowl, blend egg.
  2. Then, add ground beef along with almond flour and spices. Incorporate well.
  3. Heat about 2 tablespoons of coconut oil in skillet.
  4. While the oil is heating, form the meat mixture into 2.5 inch balls. This should make about 8 balls, depending on how firmly packed the meat is.
  5. On medium heat, cook the meatballs on each side, rotating evenly.

Instructions for the Sauce:

  1. With an immersion blender or regular blender, puree the fire roasted tomatoes and tomato paste.  Then pour into a sauce pot and turn heat on high.
  2. While sauce is warming up, add salt, oregano, and garlic.
  3. Once sauce is bubbling, turn to a low simmer.
  4. Once meatballs are finished, add them to the sauce and continue to simmer on low.

Instructions for the Zucchini “Noodles”:

  1. While the meatballs are simmering in the sauce, prepare the zucchini. Using a spiralizer or Julienne tool, cut 2 zucchinis into “noodles.” I like to leave the peel on.
  2. Place the noodles into a dish greased with coconut oil and bake at 350 F for about 10-15 minutes, until tender.
  3. When the “noodles” are done, top with the meatballs and sauce. If you’re not dairy-free, top with grated Parmesan cheese and serve.