Crockpot Cashew Chicken

I adapted this recipe from the Paleo Crockpot Cashew Chicken recipe at the Preppy Paleo blog http://www.preppypaleo.com/2013/11/paleo-crock-pot-cashew-chicken-recipe.html.  I used chicken tenders instead of chicken thighs because that is what I had.  Also, I used regular cane sugar instead of palm sugar, and I left out the red pepper flakes (although I did use ketchup, which is also a no-no for me).

INGREDIENTS

2 pounds chicken, cut into bite-size pieces

1/4 cup arrowroot powder

1/2 tsp black pepper

2 Tbsp coconut oil

3 Tbsp liquid aminos

2 Tbsp rice wine vinegar

2 Tbsp ketchup

1/2 Tbsp sugar

2 cloves garlic, minced

1/2 tsp minced fresh ginger (1/4 tsp dry, ground)

1/2 cup raw cashews

1/2 cup thinly sliced green onions/scallions

COOKING INSTRUCTIONS

Place arrowroot powder and chicken in large ziplock plastic bag.  Mix well to coat chicken pieces.  Melt coconut oil in large skillet (cast iron or non-stick).  Add coated chicken pieces and cook, stirring a lot, for about 5 minutes.  Put the chicken in the bottom of your crock pot.  In a small mixing bowl, whisk together the liquid aminos, vinegar, sugar, ketchup, garlic, and ginger.  Pour over chicken and stir.  Cover crock pot and cook on low about 4 hours.  I ended up adding about 1-2 Tbsp water towards the end because it was sticking to the bottom of the crock pot.

Mix in scallions and cashews.

I served mine with brown rice and steamed green beans.

Mango, Avocado, and Spiced Chicken Salad

For tonight's dinner I adapted a recipe from The Navy Wife Cook http://www.navywifecook.com/2013/07/mango-avocado-spiced-chicken-salad.html. Nancy and I both like it.

INGREDIENTS

12.5 oz can of chunk white chicken

1/2 tsp cumin

1/2 tsp nightshade-free taco seasoning

Salt and pepper

Romaine lettuce

1 avocado, peeled and diced

1 mango, peeled and diced

COOKING INSTRUCTIONS

Drain chicken.  Place in medium bowl, add spices/seasonings, flake meat with fork and mix together.

Makes 4 servings.  For each serving, place 1-2 cups of lettuce in bowl, add 1/4 spiced chicken, 1/4 diced avocado, and 1/4 diced mango.

Meatball and Summer Squash Skillet

http://eating4balance.wordpress.com/2013/11/08/i-need-sustenance/ had a recipe for Meatball Zucchini Skillet that looked interesting and tasty.  The grocery stores seem to be out of zucchini at the moment, so I used yellow squash.  And the recipe calls for tomatoes, so I substituted diced peaches for those, to keep it nightshade-free.  Mine isn't as varied and attractive color-wise, but it tastes pretty good.

INGREDIENTS

1-2 Tbsp Earth Balance Soy-free buttery spread

1 pound ground beef (I used ground sirloin)

1/2 large Vadalia onion, diced

2 medium summer squash, diced

1/2 cup canned diced peaches, drained

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1 tsp Italian seasoning (I put in a dash each of basil, oregano, rosemary, marjoram, and thyme)

Salt and pepper to taste

COOKING INSTRUCTIONS

Melt the buttery spread in a large cast iron skillet.  Over medium high heat, cook the onions for about 5 minutes, until translucent and somewhat carmelized.  Make approximately 20 small meatballs from the ground beef.  Add these to the skillet and cook about 10 minutes, stirring and turning the meatballs over occasionally.  Add the squash, peaches, and spices.  Cook about 5 minutes stirring frequently.  Cover the skillet and cook an additional 5 minutes, or until squash is cooked.