Dinners

Chicken Artichoke Pizza with Arugula Salad

Ingredients:
For the pizza crust

• 2 cups of almond flour
• 1 cup of arrowroot powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp salt
• 1 1/2 tsp oregano
• 1/4 tsp black pepper
• 3 eggs
• 1/2 cup almond milk

For the pizza and salad

• Artichoke dip
• Boneless chicken breast
• Arugula 
• Tomatos 
• Mozzarella 

Directions:

For the pizza

• Preheat oven to 425 degrees. Grease round pizza pan or cookie sheet
• Combine dry ingredients in a large bowl. WHisk to blend together.
• Add eggs and almond milk to the dry ingredients. Mix well. Batter is not runny like typical pizza dough
• Use a spatula to spread batter onto greased pan
• Bake crust in preheated oven 8-12 minutes
• Remove crust from oven 
• Bake for another for 10-15 minutes

For the pizza and salad

• Sautee chopped chicken in pan with olive oil and garlic
• Spread artichoke dip onto pizza crust
• Put chicken on top
• Cut thin slices of fresh mozzarella to top pizza with
• Put pizza back in the oven
• While the pizza is cooking, mix together arugula and sliced tomatos with dressing
• Top the finished pizza with arugula salad 

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Plantain Nachos

Ingredients:
2 Plantains
Bacon fat
1 Pound of ground turkey
1 Can of organic fire roasted crushed tomatos (28oz)
1/4 cup of chili powder
1 Tablespoon of maple syrup
Salt and pepper
Sour Cream
Shredded cheese
Jalepano 
Hal of a chopped sweet onion
Olive Oil
Half of 

Directions:
1. Peel plantains
2. Slice thinly on mandolin 
3. Over medium heat, cook chopped onion in olive oil. After few minutes, add ground turkey and brown. Then, add the can of chopped tomatos and spices (chili powder, salt, pepper, maple syrup). Let cook for half hour
4. While chili is cooking, brown plantain chips in bacon fat until crispy. 
5. Drain on paper towel and salt. 
6. Plate with jalepano's, cheese, sour cream

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Artichoke Lemon Pesto Chicken Pasta

(Juli Bauer)Prep time:  35 minsCook time:  20 minsTotal time:  55 minsServes: 4-5 

Ingredients:

• 1lb boneless, skinless chicken breasts, cubed (or chicken thighs if you prefer)

• 1 large spaghetti squash, cut in half lengthwise (get a BIG one)

• 12-15 artichoke hearts, cut in half (I used jarred artichokes that were in olive oil for more flavor)

• ⅓ cup walnuts

• 4-5 tablespoons olive oil

• 4-5 tablespoons vegetable broth

• 2 garlic cloves, minced

• ½ cup fresh parsley

• ½ cup fresh basil

• juice of 1 lemon

• salt and pepper, to taste

• 3-5 cups of spinach (optional)

Instructions:-Preheat oven to 405 degrees (not 450, stop questioning me)
-Cut the squash in half lengthwise, place cut side down on a baking sheet and bake for 30-35 minutes or until squash gives when you poke the outside of it.

-Use a spoon to remove the excess seeds then a fork to thread the strings from the squash. To make spaghetti, duh.

-But while the squash is baking, make the pesto and chicken.

-Place a large pan over medium-high heat, add a splash of fat and 1 minced garlic clove. As soon as the garlic becomes fragrant, add the halved artichokes. Sprinkle with salt and pepper and let cook until slightly browned and tender on all sides.

-Once artichokes are browned, add them to a food processor along with the walnuts, olive oil, vegetable broth, and second garlic clove. Puree until smooth.

-Then add the parsley, basil, lemon, and salt and pepper. Puree once more until smooth. ----Taste and add more lemon and salt and pepper to your preference.

-Once pesto is done pureeing, add the chicken to the same pan that you sautéed the artichokes in.

-Cook chicken over medium-high heat until browned on all sides. Sprinkle with a bit of salt and pepper.

-Once chicken is cooked through, add in about ¼ of a cup of the pesto to the chicken along with the spinach, in the pan and mix well to coat. Cover and let cook for 2-4 minutes or until spinach is wilted.

-Then add the threads of spaghetti squash to the pan (or a large mixing bowl if you need more room). Mix spaghetti squash, pesto, and chicken all together.

-Serve with some fresh basil on top.

Love pesto in a new way!

http://paleomg.com/artichoke-lemon-pesto-chicken-pasta/