Saturday, January 28, 2012

Double Dip Saturday

Today we made two fabulous Paleo healthy meals for a very low price. For lunch we bought Turkey Burgers and grilled out. We topped it with homemade salsa and ate half an avocado with sea salt on the side.
For dinner I bought chicken tenderloins and cut them into even thinner strips. We had chicken fajitas in lettuce wraps, with salsa and avacado.... one of our favorite meals.


For the Homemade Salsa (used for lunch and dinner) I used
2 small tomatoes
1/2 red onion
2-3 garlic cloves
bunch of cilantro
Juice from a lime
sea salt

I chopped onion and tomato and put in my processor the garlic, cilantro and lime juice and then mixed it all together. It was so fresh and yummy!

For the Chicken Marinade I found it on Every Day Paleo and it was delicious!

3 cloves garlic, minced

1 tsp cumin

1 tsp oregano

1 tsp chili powder

1 tsp sea salt (optional)

1 lb boneless, skinless chicken breasts, sliced into strips

1 Tbs coconut oil  (I used Olive Oil)

1/2 red onion, sliced

2 red bell peppers, sliced

juice of 1 lemon

juice of 1 lime

2 heads butter lettuce, root removed, washed and dried

guacamole (we just used avocado with sea salt)

1 small jar salsa (or substitute fresh chopped tomatoes, cilantro and garlic)

Instructions1.In a medium bowl, combine garlic, cumin, oregano, chili powder, and sea salt (if desired). Toss chicken in mixture until fully coated and set aside.

2.Heat a large saute pan over medium-high heat. When pan is hot, add coconut oil.

3.Saute onion for 3 minutes. Add chicken and continue to cook until chicken is almost fully cooked (about 10-15 minutes), stirring often.

4.Just before chicken is done, add red peppers, lemon and lime juice. Stir and cook for 3 more minutes.

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