Almond Chicken & Stuffed Bell Peppers

Two new dishes from this past week's menu.  Super tasty.  And, as I mentioned in the past, we are still eating "Paleo" style, so these recipes are Paleo friendly.

Notes: The Almond Chicken is Jarod's favorite from this week.  It is incredibly simple and fast.  The chicken I used was still partly frozen when I put it in to bake, and it came out delish.  I didn't have homemade mayo on hand, so I used organic from TJ's.  I would imagine fresh garlic and fresh cilantro would be super tasty, but I settled for the dried and it was still scrumptious.

Notes: The Stuffed Bell Peppers was my favorite this week.  It requires a fair amount of chopping, so allow about 25 min of food prep time.  The recipe made PLENTY of stuffing, so I baked the extra in a side dish, and Jarod doubled the meat for his pepper.  The cauliflower in this dish tastes incredibly cheesy and buttery.. I guess thats what happens when one no longer eats dairy...

Enjoy!

Almond Chicken

Ingredients:
3 large chicken breasts

1 tbsp almond butter

2 tbsp homemade mayonnaise

1 tbsp lemon juice

1 tsp minced garlic

2 tbsp cilantro leaves

2 tbsp chopped almonds;

Sea salt and freshly ground black pepper 

Directions:

1. Preheat oven to 375.  Lightly grease 9x13 baking dish with olive oil.

2. Mix almond butter, homemade mayo, lemon juice, garlic and cilantro in small bowl.

3. Place breasts in baking dish, season with sea salt and pepper. 

4. Spread almond mixture on top of chicken.

5. Sprinkle with almonds.

6. Cover with foil. Bake 30 min or until chicken is well cooked.

Stuffed Bell Peppers

Ingredients:
2 lb ground pork sausage
4 large bell peppers
1 onion, finely chopped
2 carrots, finely chopped
2 tsp garlic powder
½ cauliflower head, chopped
1 can (6 oz) tomato paste
1 tbsp dried oregano
1 tbsp dried thyme
Sea salt and freshly ground black pepper

Directions:
1. Preheat oven to 350.
2. Wash, core and clean out seeds from bell peppers.
3. Mix pork, onion, carrots, cauliflower, garlic, tomato paste, and spices together in medium bowl.
4. Pack in pork mixture to peppers.
5. Place peppers in 8x8 dish, mine fit very snug and stayed upright.
6. Pour 1/2 cup of water in bottom of dish.
7. Cover with foil and bake 90 minutes.