It’s Tuesday and I have been contemplating this post for two days. Better, get to writing it out so that I can move on to the next thing.
My husband and my oldest son are both traveling around the world right now. My son is in the Caribbean and my husband is in Colorado. That leaves the Littles going it alone with me: Paleo style. This is very challenging, mostly for my youngest who is only part time Paleo at this point. I try to make appetizing meals, but when you eliminate sugar and wheat and introduce more veggies, he revolts. My challenge for myself for the week is to make kid friendly Paleo meals. Sunday’s dinner was my first try and it was a resounding success. My very picky 6-year-old ate three helpings. To me that’s as good as it gets, especially when scrounging around the kitchen looking for dinner. The recipe:
Chicken Bacon Bake:
2 chicken breasts
4 slices of bacon
Preheat oven to 350F. Cut chicken breast into small cubes. Cut bacon into small squares. Chop onion (I make the onion bits larger so that I can sort them out later because the kids don’t like them but I do). Mix and place in glass baking dish. Place fresh thyme on top. I used enough the top of the chicken bacon mixture. Cover and bake for 15-20 minutes. Uncover and cook for another 10 minutes or so.
It was Yummy. Did I mention that my 6 year old had three helpings? What’s better? He ate the veggies too! Green beans my way. Recipe:
Butter (I use 4 tablespoons)
Sliced almonds (about ½ cup)
Steam green beans. Melt butter in saucepan. Add almonds and cook for approx. 5 minutes, until the almonds are nice, soft, and a little brown. Place green beans in serving dish and pour almond butter sauce on top.
The almonds make the green beans a bit sweeter and you can never go wrong with butter. We ate to our heart’s content and then I used the leftovers today for a yummy new dish. I will post that recipe later