Mississippi Pot Roast - Because the weather is still chilly and I love leftovers!
1 chuck roast, (3-4lbs)
1 stick of butter
1 cup chicken stock (beef will do too)
Packet of Beef Onion Dip, yes the Lipton kind
4-5 Peppercinnis (I’ve seen people add the whole jar and juices, which you can totally do. I just never have)
2 Tablespoons oil of choice
Preheat oven to 250. Liberally salt and pepper on both sides of the roast while heating the oil in a heavy bottom pan.
Sear both sides until golden brown over high heat, 5-7ish minutes give or take.
Once seared on both sides, add all the remaining ingredients in any order.
Cover and roast in the oven for 3-4 hours. Once done and fork tender, shred and enjoy!
Crock Pot and Instant Pot:
Slow Cooker: Cook over low heat for 8 hours.
Instant Pot: Sauté in your IP and then dump all the things in. Close the lid and manually adjust to 45 minutes and allow for a natural release…so add in 20 minutes-ish for that.
Lemon Garlic Butter Chicken Thighs - We LOVE this dish! So tasty and so easy!
Chicken Scalopini with Picatta Sauce - This sauce would be amazing on a leather shoe!
4-6 Chicken breasts, pounded thin
1 cup Italian breadcrumbs
1 egg
2 garlic cloves, minced
3 Tablespoons shallot, minced
1/2 cup white wine
1/4 cup chicken broth
1/4 cup heavy whipping cream
4 Tablespoons butter, divided
2 Tablespoons oil, avocado, or olive oil
3 Tablespoons capers, drained
2 Tablespoons lemon juice, freshly squeezed
Parsley, chopped (optional)
salt & pepper
Slice chicken breast in half lengthwise and pound thin, season with salt and pepper.
Mix together the breading and whisk the egg in a separate bowl.
Heat 2 Tablespoons butter and 2 Tablespoons avocado oil in a nonstick pan over medium heat.
Dredge each chicken piece in the egg, then the breading, and sauté until golden on both sides. They are thin, so 3-5 minutes per side. Do this in batches to not overcrowd the pan. Remove to a plate and keep warm.
In the same pan, wipe out any excess oil and melt 2 Tablespoons of butter.
Add in shallots and garlic and sauté for 1-2 minutes being careful not to burn the garlic.
Add in the wine, off the heat if using gas, and simmer for 2 minutes.
Add in the chicken broth and lemon juice. Increase the heat and simmer for about 5 minutes. The sauce will thicken slightly.
Turn the heat down to low and stir in cream and capers. Check seasoning at this point and add in salt and pepper to taste. Serve over chicken!
Everyday Gyros - I’m using ground pork here in place of traditional lamb for gyros, but if you like lamb, go for it! If you don’t want to use pita’s, this would also be great over cauliflower rice or on top of a big Greek Salad!
1 lb ground pork (not sausage, plain ground pork — learned that one the hard way! 🥴)
1/2 lb ground beef
1/2 cup onion, sliced
1/2 cup fresh parsley
2 cloves of garlic, minced
1/2 cup bread crumbs, (use crushed porked rinds for low carb)
1 teaspoon marjoram
1 teaspoon oregano
1 teaspoon salt
pepper to taste
pinch of cayenne
For the sauce:
1 cup sour cream
1 garlic cloves, finely minced
4 teaspoons lemon juice
1/2 cup English cucumber, peeled and grated
1/4 teaspoon dried dill
1 teaspoon dry mustard
1 teaspoon vinegar
1/4 teaspoon garlic powder
pepper
To serve:
4 low-carb pita pockets, like these
Feta crumbled
Shredded lettuce
tomatoes, sliced
4 wooden or metal skewers, these are my favorite. If using wooden skewers be sure to soak them in water for about 30 minutes before using so they don’t catch on fire.
Make the topping sauce by mixing the ingredients together. Store in the fridge until ready to serve. Make this about 30 minutes ahead of time so it has time to chill.
Light your grill while you assemble the kabobs.
In a food processor, pulverize the onions, garlic, parsley, marjoram, oregano, salt, pepper, and cayenne if using.
In a large bowl, combine that mixture with the breadcrumbs, pork, and beef, mixing well.
Divide this into 8 portions, forming each portion into a long sausage shape, about 4 inches long.
Insert a skewer into the center of each.
Grill, covered for about 8 minutes, turning occasionally until cooked through.
Warm up your pita bread on the grill for the last few minutes of cooking.
To serve: Fill the pita with lettuce, place a kabob inside, and remove the skewer then top with prepared sauce, feta, and tomato.
Chicken Bruschetta - because it’s amazing and always welcome on our menu when I’m out of ideas and tomatoes are BOGO!
4-6 chicken breasts, sliced in half length-wise and pounded thin
1 pint cherry tomatoes
4 cloves of garlic, minced
1/4 cup basil, cut in ribbons. divided
4 Tablespoons butter
2 Tablespoons Olive oil or Avocado oil
1/4 cup white wine
3 Tablespoons heavy cream, (optional)
1 Tablespoon parsley
salt
pepper
Cut chicken breast in half and place in a ziplock baggie to pound thin. Season with salt and pepper.
Heat olive oil in a large skillet over medium heat. Sear chicken on both sides until done. About 5-7 minutes. Set aside and keep warm.
In the same pan, add butter. Once melted, add in garlic and sauté until fragrant, less than a minute. Add in tomatoes and cook until they are wrinkled, wilted and flat. Add in white wine and bring to a simmer for about 3 minutes. Sprinkle in 1/2 the basil, and all the parsley and stir. Save the rest of the basil to garnish.
You can stop at this point, and serve this over your chicken topping with remaining basil, or add in the heavy cream stirring to combine, and then serve over chicken, topping with basil. Both are amazing!
Hooray for a full week planned!
I can’t get enough….
“Chicken Scalopini with Picatta Sauce - This sauce would be amazing on a leather shoe!”