Fresh Chicken Fruit Salad 

• 1 whole Rotisserie Chicken
• 2 Celery Sticks
• 1 C Grapes
• 1 C chopped Green Apples
• 1/3 C Almonds or Walnuts
• ¼ Cup Apple Cider Vinegar (or to taste)
• 3 TBLS Olive Oil (or to taste)
• Dried Cranberries (Optional)

Mix and serve.   Keep chilled. This is also a delicious lunch served on a Stupid Easy Tortilla with a piece of dark lettuce and the chicken salad on top.

Family Favorite Crock Pot Roast

We bought a big size crock pot this year to accommodate extra guests and to possibly have a little bit to save to have for the next day’s lunch or to freeze. (Unlikely)

Depending on the size of your family and your crock pot, purchase a big pot roast.

Seer the piece of meat in a hot skillet just enough to seal in the juices and brown both sides.

Slice about 3 or 4 big carrots, an onion (or use dried minced onion for speed cooking), and a chopped sweet potatoes.

Put the chopped vegetables in the bottom of the crock pot.

Place the roast on top of the veggies

Sprinkle with a package of dry Lipton Onion Soup mix – yikes this probably doesn’t meet Paleo, but I don’t have a replacement.

Pour a can of beef broth over all the top.

You can put this on early in the morning and let it cook all day. You can also freeze left overs or have the next day.

So delicious!

Grilled Chicken with Spaghetti Squash for Pasta

by Leah Dudley (adapted by Dani to meet Paleo and Gluten Free.)

PRINT RECIPE You will need to adjust for the pasta

• 6 Boneless Skinless Chicken Breasts
• 1 box Whole Wheat Spaghetti (Make this Paleo and Gluten Free by substituting Spaghetti Squash for regular Spaghetti)
• 2 Tablespoons Poultry Seasoning
• Kosher Salt and Fresh Ground Pepper
• Dried Red Pepper Flakes
• 2 Large Yellow Onions – sliced thinly
• 3 or 4 Yellow, Green, and Red Peppers – sliced thinly
• 10 large mushrooms – sliced
• Olive Oil or Coconut Oil (Coconut Oil best for browning chicken
• ¼ cup Italian Parsley

Cook the Spaghetti Squash by just cutting the squash in half and bake on a baking sheet about 45 minutes.

Marinate chicken breasts in olive oil, salt, pepper, and poultry seasoning for at least 30 minutes before cooking.

In large skillet heat 2-3 tablespoons olive oil, add onions.  Salt and pepper the onions while they cook to season.  Cook over medium high heat until they are browned and caramelized.  Remove from pan.  Add 2 tablespoons olive oil to skillet and sauté peppers and mushrooms until cooked but still crunchy.  Remove from pan.

In same skillet add another 3-4 tablespoons coconut oil and cook chicken until well browned and cooked thoroughly on all sides usually about 3-4 minutes per side.  I usually brown them and then cover the skillet and let them cook for 7-10 minutes reducing the heat to medium low.  Remove the breasts and let them sit for about 10 minutes to absorb the juices back inside the meat.

Add a little liquid to skillet approximately 3 tablespoons water and cook over high heat to cook off all browned bits off the skillet bottom from the onion, peppers, and chicken.  There is lots of flavor there.

Slice each breast into several thick pieces and arrange over the spaghetti squash.  Add the onions and peppers around the sides and pour the liquid from the skillet over the top.  Sprinkle with Italian Parsley.

This recipe is easy to half if you don’t want to make as much but it also keeps well in the refrigerator for the next day.

I serve it with a spinach salad with strawberries, orange slices, and a little red onion topped with poppy seed dressing for a delicious and nutritious meal.

Salmon on Parchment Paper

This recipe is modified from an old Dr. Phil book. We love this meal. It is a yummy company dish, or perfect for that special meal at home.

• 1 piece of salmon per person
• Grated carrots
• Asparagus
• Dijon mustard, sea salt and pepper
• Parchment paper
• Spaghetti squash baked

Prepare a square of parchment paper for each serving.

Place cooked spaghetti squash on each paper
Next Place piece of salmon uncooked on each serving of squash
Next brush the top of each piece salmon with Dijon mustard
Place grated carrots and asparagus on top
Fold up the parchment paper tightly to seal in the ingredients for each serving

Bake at 375 about 25-30 minutes.