My daughter requested sweet and sour chicken for dinner, so I searched the internet for something quick and easy! I either couldn’t find anything quick or I didn’t have any of the items around the house, but I did find one that looked official and tasty here. So I looked around the kitchen and came up this this quick and easy recipe.
What I Used:
What To Do:
- In a large skillet, melted my ghee using medium-high heat.
- Added the chicken pieces to the skillet and cook. Season with a little salt.
- In a separate bowl, mix the juice and pulp from one (1) large lemon and your honey.
- Once your chicken is cooked thoroughly, use an internal thermometer if needed, add your honey and lemon.
And that’s it! If you have more time check out the recipe linked above, it is for a more crunchy sweet and sour chicken. If you are doing the whole30 and want to stay away from the honey, check out this version from Stupid Easy Paleo. Enjoy!
When I was young, I assume everyone made their own broths and stocks for soups and other recipes but I remember one Thanksgiving I was helping my mom grocery shop and noticed canned chicken stock. I was excited and told my mother she could save a step by using this instead of making her own. She didn’t take my suggestion and it wasn’t until I made Thanksgiving dinner myself in college did I understand why. Making your own broth and stock not only has a a better flavor but you also have the knowledge of knowing what is in your food. So here’s a homemade broth for you, if I gave you my mother’s recipe she would kill me. Feel free to play around and tinker with some of the items below.
What I Used:
- 4lb whole chicken, cut into pieces or 4 pounds of chicken leg quarters
- 1 small carrot, peeled and roughly chopped
- 1 small onion, root end trimmed, peeled and chopped
- 1 stalk celery, roughly chopped
- 3-4 cloves of garlic, peeled and sliced (You can use less if you don’t enjoy garlic as much as I do)
- 3 sprigs fresh thyme (optional)
- 4-6 sprigs fresh parsley
- 3 bay leaves
- 1/2 tablespoon of peppercorns, whole
- 1 teaspoon of sea salt (optional)
- 4-5 quarts of water
What to do:
- Combine your chicken and all other ingredients into a large stockpot. Bring to a boil over high heat.
- Reduce the heat and simmer, uncovered, for 2 hours. Occasionally, you may want to skim the surface to remove any foam and fat that forms on the surface.
- Remove from heat and let cool a little.
- Strain the contents through a fine mesh strainer into a clean container.
- If not using right away, let liquid come to room temperature and remove any extra fat from the surface.
- Before you place in an airtight container and then into the fridge or freezer, make sure your broth is completely cooled.
Really wanted some fried rice but didn’t want to use a cheat meal or waste some left over grilled chicken, so I came up with this. This is my first time making this recipe and after everyone getting seconds, I will definitely be fine tuning it in the future.
What I used:
- 1 pound of cooked Chicken Breast
- 2 heads of cauliflower (about 7 cups)
- 1 1/2 cups of chopped Carrots
- 3 Eggs
- 1/2 Bell Pepper
- 2-3 Zucchinis
- 3 teaspoons of Water
- Green onions
- Fish Sauce
- Olive Oil
- Chop all the veggies and chicken. I chopped the bell peppers and carrots into small pieces and the zucchini into larger pieces.
- Crack your eggs into a small bowl and add three teaspoons of water. Mix and scramble. In a large pot on medium heat (or wok if you have one), add some olive oil. Once your pot is hot, pour in your egg mixture and leave egg flat and let cook for about 2 mins, you may have to push the sides in so all the egg can cook. Remove the cooked egg from the pot/wok and cut into pieces.
- Add more oil to your pot/wok and once hot, add your chopped carrots and bell peppers. Mix well. (I put the top on my pot to help them soften a little faster.)
- Once the veggies have begun to soften, add the cauliflower.
- Season with pepper and add a few dashes of fish sauce. Don’t add too much fish sauce, this stuff can get stinky… you’ve been warned. Stir well. Feel free to add the stop back to your pot when not stirring.
- Add the cooked & chopped chicken to your pot and stir again.
- Lastly, turn off your heat and mix in your green onions and zucchini. The remaining heat will cook the zucchini. (I didn’t want to over cook it.)
Note: Chicken was previously grilled and seasoned with garlic powder, pepper, oregano and sea salt.
I’ve been working on my meal prepping when I came up on this little number I had for breakfast (but it could easily become a lunch option).
What I Used:
- Left over chicken breast from the night before (which I chopped into smaller pieces)
- Left over broccoli
- 1 egg
- chopped onions
I placed the chopped onions in a pan/skillet with a little bit of olive oil and seasoned with pepper. I then added my left overs to heat them up a bit. Once I felt everything was good to go, I added the egg and scrambled and mixed everything up. After the egg was cooked, I removed from the heat. As a side, a full apple and almonds were added. This was one of my paleo/zone (zoleo) meals for the day.