Moroccan Chicken Stew

From Clean Eating magazine, this recipe was amazing and the whole family loved it, even my critical teenage boy. Make sure there's plenty of bread for dipping because sauce is out of this world. (4 servings) Total time: 2 hours

2.5 lbs/3 lbs boneless chicken thighs
1/4 tsp each sea salt & fresh ground pepper
1 Tbsp olive oil
2 shallots, thinly sliced
1 clove garlic, minced
2 tsp minced ginger
2 Tbsp whole-wheat flour
1 pinch saffron threads
1 cinnamon stick
1 star anise
1 bay leaf
2 cups low-sodium chicken broth
3 oz. green olives (about 9)
Zest and juice of 1 large lemon

3/4 cup quinoa, rinsed
1/2 cup finely chopped jarred roasted red peppers
1/4 cup chopped fresh flat-lea parsley leaves

Season chicken with salt and pepper. In a large Dutch oven with a tight-fitting lid on medium-high, heat oil. Working in batches if necessary, add chicken and cook for 8-10 minutes, turning once, until golden brown. Transfer to a plate; cover to keep warm.

Reduce heat to medium, and to Dutch oven, add shallots, garlic and ginger. Cook, stirring frequently, until softened, 4-5 minutes. Add flour and cook, stirring constantly for 40-45 seconds. Add saffron, cinnamon, star anise, bay leaf and broth; stir, scraping up any browned bits from bottom with a wooden spoon. Return chicken and any juices back to pot and bring to a simmer. Cover and reduce heat to low. Simmer until chicken in tender, 50 minutes. Add olives, lemon zest and juice and continue cooking, covered, for 25 minutes more.

About 30 minutes before chicken is done, prepare quinoa: Cook quinoa according to package directions. Fluff with a fork, and stir in red pepper and 2 Tbsp. parsley.

Using a slotted spoon remove chicken and transfer to a plate; cover to keep warm. Increase heat to high and simmer sauce until reduced by half, about 10 minutes. Return chicken to pot, until reheated through. Serve over quinoa and garnish with remaining 2 tbsp. parsley.

Nutrients: (2 thighs and 1/4 cup of quinoa is one serving) 398 calories; 30g Carbs; 38g protein; 1.5g sugar

Shrimp, Mango & Black Bean Salad

Shrimp, Mango & Black Bean Salad with Orange Vinaigrette

Serves 4-5 (Total time: 20 minutes)

1 (15oz) Can black beans, drained and rinsed
1 large mango, peeled & chopped
1/2 small red onion, thinly sliced
4 cups chopped romaine lettuce
2 cups shredded cabbage
2 lbs frozen cooked medium/large shrimp, thawed

Vinaigrette
3 tbsp safflower oil or olive oil
2 tbsp fresh orange juice
4 tsp white wine vinegar or apple vinegar
1 tsp Dijon mustard
1 tsp raw honey
1/4 tsp sea salt

Prepare vinaigrette: In a small jar with a tight fitting lid, combine all vinaigrette ingredients. Shake vigorously, until emulsified.

In a large bowl, combine beans, mango, onion, lettuce and cabbage. Add dressing and toss well. Divide among serving plates and top evenly with shrimp

Warm Spinach Salad with Bacon, Tomatoes, and Walnuts

• 1/2 cup candied walnuts
• 6 slices bacon, cut into 1-inch pieces
• 1 red onion, halved and thinly sliced
• 1 pint (2 cups) grape tomatoes
• 1/3 cup white-wine vinegar
• 1 tablespoon sugar
• 2 to 3 bunches (1 1/2 pounds total) flat-leaf spinach, trimmed, cleaned, and dried
• Coarse salt and ground pepper
• In a large skillet over medium heat, cook bacon, stirring occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate. Pour off all but 3 tablespoons fat from skillet.
• Add onion to skillet; cook, stirring occasionally, until crisp-tender, 5 to 7 minutes. Add tomatoes, vinegar, and sugar; simmer until liquid thickens slightly and tomatoes are heated through, 1 to 2 minutes.
• Place spinach in a large bowl, and pour hot tomato-onion mixture over; toss quickly to coat and wilt spinach. Season with salt and pepper. Sprinkle with walnuts and bacon.

Bacon-wrapped Scallops

Large Scallops
Bacon
Paprika

Preheat oven to 425°F; rinse scallops under cold water; cut bacon strips in half and wrap each scallop; skewer 2–3 on a skewer and sprinkle with smoked paprika, seasoning both sides. Bake for 20 minutes, flip, then bake for an additional 15 minutes. | The Food Lover's Kitchen

French Toast Casserole

1/4 cup of butter or coconut butter
3/4 cup of organic brown sugar
4 eggs
1 1/2 cups milk
1 tsp vanilla
1 Tbsp powdered sugar
cinnamon
1 loaf of french bread
pecans, if desired

1. Melt butter & add brown sugar - stir till mixed
2. Cut up bread into chunks
3. Spread butter and sugar mix into bottom of 9x13 pan
4. Beat eggs, milk, vanilla & powdered sugar
5. Lay down a layer of bread
6. Ladle on half of egg mixture
7. Sprinkle with brown sugar & cinnamon (and pecans if you like)
8. Lay down second layer of bread
9. Ladle rest of egg mixture over the top
10. Melt some butter and pour on top of brea
11. Sprinkle with white sugar and cinnamon
12. Cover and refrigerate overnight
13. In the morning remove from refrigerator uncover and preheat oven to 350 degrees
14. Once preheated cook for 45 minutes and enjoy with maple syrup