Paleo Breaded Garlic Cheese Stuffed Chicken Breast

5-6 small chicken breast or 4 large chicken breast, beaten with a mallot and cut in half side to side widthwise
1 head cauliflower cut and steamed so it is very tender
1-2 cups vegan cheddar
Coconut milk as needed
3 garlic cloves peeled
a few dashes oregano, garlic powder, onion powder and pepper
1/2 cup coconut flour
1/2 cup almond flour
1/2 cup milled flax seed
(additional dashes of the spices above)
Sunflower Cooking spray or spray of choice

Pre-heat oven to 400
Spray a 13x9 inch dish and you may need an additional dish so you can arrange the chicken so it does not touch

In a food processor or blender mix the cauliflower, garlic and milk as needed, do not add too much milk, make sure it is mashed potato consistency.  Add seasonings and cheese, mix again slightly.  Do not over mix or it will be too thin. 

In a small dish mix the flours and additional seasoning

Between plastic wrap, beat the chicken breast with a mallet until thin enough to fold over so it stays
Place a spoon full of the cauliflower mix into each chicken breast and fold over
Coat each chicken breast in the flour mixture and carefully lay in the baking dish
Repeat until all chicken breast are ready
Spray the tops of the chicken carefully so you do not lose breading
Bake for 30 minutes, check at 30 minutes, cut into the thickest breast to ensure it is cooked (breading should be slightly browning, if it is not done, cook an additional 10 minutes)  I had to cook for 40 minutes total
When the chicken is almost done cover and heat the cauliflower mix on medium low until bubbling, make sure it is bubbling since you were spooning mix out for the raw chicken.  Serve along side of the chicken

Tip- If the flour is not sticking you can carefully dip the stuffed chicken into egg or milk, do not get the stuffing wet

Paleo Chicken Alfredo

1 head of cauliflower, cut and florets steamed so they are very tender
unsweetened coconut milk as needed
2-3 cloves garlic minced (more per your taste)
2 green onions diced
A few dashes pepper, garlic powder and onion powder
2 cooked chicken breast diced, I like to season with Mrs. Dash Southwest or Extra Spicy before baking or grilling, cook to Just short of being done and then dice
1 package Daiya mozzarella (vegan)
2 Tbsp melted Organic unsalted butter (more can be used up to 3 Tbsp total for ultimate flavor)

Optional- GF spaghetti or fettuccine if you allow it on weekends or special days
Optional- A few dashes of Parmesan if you follow a low fat diet but not a strict Paleo diet, or for a great "cheat" meal without the Gluten or fat.

In a food processor or Blender mix, cauliflower, green onion, mozzarella cheese, fresh garlic, a few dashes of pepper, onion powder, garlic powder and coconut milk as needed so it will smooth out you want mashed potato consistency, do not over mix or add to much milk.  Add a little at a time so you do not end up with a runny mess.  Start with about 1/2 cup of milk. 

Blend or process the cauliflower in about two batches.

When all ingredients are smooth like mashed potatoes, pour half of the mixture into an 8x8 well sprayed dish

Add the chicken, mix well, add remaining cauliflower mix and stir, even it out from edge to edge and bake.  If using a small amount of parmesan add now and stir, or set aside to add to the kid's plates or the non-paleo plates

If using GF pasta cook according to package directions

This is a very thick "Sauce".  You can serve as squares, but it can also be served as sauce over chicken, pasta, pork, tilapia, steamed veggies, baked potatoes, etc.  It is very versatile.  I don't mind eating it by itself "in the form of a square like lasagna, but some may think it is too thick and creamy, simply cut a smaller portion, stir it up and serve over anything as a sauce.   Delicious

This can also be used to make a Crab Spinach and Artichoke dip, or any variation of the three items.  Omit chicken

Paleo Beefy Chunky Chili

1 1/2 - 2 lbs lean ground turkey or beef
Optional- 1/2-1 pound ground turkey sausage
2 green bell peppers diced
1 yellow bell pepper diced
1 white or yellow onion diced
2, 14.5-15 oz cans organic no salt added tomato sauce (depending on how much meat or Optional salsa you use, you may need to add a little more sauce or a second can of tomatoes)
1, 14.5-15 oz can organic no salt added diced tomatoes
Optional- 1 cup medium salsa homemade or we like On the Boarder (lower sodium, very few ingredients)
2 Tbsp Chili Powder (I use closer to 3 Tbsp)
1 Tsp cumin (you can use more and adjust to preference, I use closer to 1 Tbsp)
1 tsp minced garlic
1/2 tsp onion powder
1/4 tsp black pepper (adjust to taste)
A few shakes of crushed red pepper

This recipe is very easy to adjust to spice preference either by adding more or less medium salsa,  crushed red pepper or chili powder.  A few dashes of hot sauce or cayenne pepper will kick the taste up.  If you do not follow Paleo just a low fat diet, a can of Rotel in place of the organic diced tomatoes or in addition is very good in this chili.

In a large sprayed skillet brown the meat, peppers and onion, drain
In a large sauce pan add the sauce, diced tomatoes and all of the spices.
Add the meat and stir well
Cover and simmer on medium low for about 15-20 minutes

This is great served with Paleo Almond Biscuits for dipping.  These can be found in my Paleo Sloppy Joes Recipe.  http://flavorfulandfit.blogspot.com/2013/02/paleo-sloppy-joes-over-paleo-biscuits.html

Paleo Spinach Artichoke Dip

1 10 oz package of frozen spinach defrosted and drained well
1 head of cauliflower, chopped and steamed until very soft
3-4 Tbsp unsweetened coconut milk- more as needed to blend it
1 small jar of artichokes rinsed
3-4 cloves minced garlic (less is fine if you are sensitive to garlic)
1/2 tsp garlic powder
1 tsp minced onion
1/2 tsp onion powder (more or less as you prefer)
1/4 tsp pepper
1 1/2- 2 cups vegan mozzarella cheese

Preheat oven to 475
Mash cauliflower in a food processor, add coconut milk as needed while the cauliflower mashes (do not add to much milk, just enough to keep it blending)
When all of the cauliflower is mashed, add the remaining ingredients and mix just enough to blend all the ingredients well.
(Optional- Mash a few of the florets with a fork, this helps with the texture)
Spray a 8x8 glass dish well
Pour into the prepared dish and spread out evenly
Bake for about 25 minutes
Optional- 5-6 slices bacon or turkey bacon cooked crisp and crumbled on top or added to the mixture

Serve with veggie sticks, Sliced bell peppers, GF tortilla chips or Veggie Chips if not following Paleo

Also, this recipe is great served over baked chicken breast (smothered chicken), White fish or on a hamburger or turkey burger

If serving over chicken, cook the dip for 25-30 minutes and bake your chicken at the same time.   If the breast are large, the chicken will need longer to bake, so you may want to start it 10 minutes earlier than the dip.  When the dip is bubbling, remove it from the oven and set aside until the chicken is cooked through.  Spoon the dip over a cooked chicken breast and bake for about 5 minutes

Paleo Philly Cheesesteaks

Adapted from, http://www.peaceloveandlowcarb.com/2012/06/philly-cheesesteak-stuffed-peppers.html

3-6 Large Green Bell Peppers
2 pounds, more or less Flank Steak cut into chunks or strips
2 cups diced mushrooms
1 small onion diced
4 green onions diced
3-4 cloves minced garlic
2 Tbsp organic unsalted butter
1 Tbsp oil of choice, I used coconut or grape seed oil for this recipe
1/4 tsp black pepper, more to taste
Optional- 2 chicken breast diced, 25-30 peeled, deveined, tail removed shrimp, diced pork loin, white fish like cod or tilapia
2 cups vegan mozzarella

Preheat oven to 375

• Line a large cookie sheet with parchment paper
• cut the peppers in half lengthwise as shown in the picture, carefully remove stem and then the seeds, do not break the pepper
• add a large pinch of cheese to the inside of each pepper (more if you like)
• In a large skillet add oil and butter, melt over medium high heat
• Reduce heat to medium low, add mushrooms, onion, green onion and garlic
• Cook for about 5 minutes, stirring frequently
• Add meat, stir and cover
• Cook for about 5 minutes, stirring every few minutes, cover and check again in 3-5 minutes.  Cooking time will vary based on the thickness of the steak.  Flank steak cooks very fast, so watch carefully.  It will remain tender if you turn the heat off when a little pink remains.  Keep the lid on the skillet and keep the skillet on the hot burner until it reaches your desired doneness.  Probably just a couple more minutes
• Fill each pepper with the meat mix so that it is overflowing
• Cover the top of the meat with cheese, as much or as little as you wish
• Bake for 20 minutes, if you do not want the cheese to brown, cook the peppers and meat for 10 minutes and then add the cheese and return to the oven for 10 minutes