Mango Chicken Stir Fry

Ever since we discovered that the hubby isn’t actually allergic to the fruit of the mango, it’s time to catch up on all that mango-deliciousness that we have been missing out on for years. Our supermarket has a mango display before you even get into the store now, and I think they were calling to my husband. I looked over at the fruit basket this morning and asked him if he had a plan for the mangoes that he was compelled to buy. He didn’t. I had no clue how to work them into a paleo meal since I never actually cooked with mango before last week, but I threw together this dish with hopes that it would turn out well. It did!
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Bacon Littleneck Clams

My entire house smells so good that I want to eat it.


Two hours after creating this dish, it still smells incredible. It makes me a bit bummed that the hubby and I ate it all down to the last drop of delicious molho (that’s Portuguese for scrumptious sauce).

I enjoyed this meal as is, while the hubby dipped some Portuguese bread into the molho. I know for sure that this would have possibly been the best meal ever if it was served over pasta…. Grrrr paleo! Good news is that I thoroughly enjoyed it, had no guilt, and enjoyed feeling satisfied instead of stuffed afterwards.

When shopping for little neck clams, the smaller the better. Our supermarket had fabulous looking little guys on sale this week, so I couldn’t resist. Actually, who am I kidding? I will probably hit them up again later this week and make the same exact thing again!
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Broiled Spicy Shrimp and Scallops

The hardest part of developing recipes if deciding which ingredients to use. Walking into the grocery store with no plan is not a fun task for me. I knew I had spinach at home that I wanted to use, and luckily that gave me some guidance. The seafood department was calling to me! I have a weakness for scallops and shrimp, so dinner jumped out at me! Super easy to prep, quick to cook, and delicious to eat! Serve it with a side of Perfect Sautéed Spinach, and you get an awesome healthy meal!!20141122-080332.jpg
1/2 pound bay scallops
1/2 pound shrimp – peeled, deveined, tail on
3 cloves garlic – minced
1 Tbsp. Olive oil
Juice of 1 lemon
Cayenne pepper to taste

1. Turn on broiler.
2. In a medium bowl, whisk together garlic, olive oil, and lemon juice. Stir shrimp and scallops in. Transfer to a broiler proof pan (I am afraid to use Pyrex in the broiler, so I used my brownie pan). Sprinkle cayenne pepper on top (I like it spicy so I went very generous).
3. Broil for 12 minutes or until seafood begins to slightly brown.

Pumpkin Chicken and Chick Pea Curry

Tis the season for pumpkin everything! Almost every pumpkin product out there is full of sugar and fat. High calorie coffee drinks, muffins (you may as well call cupcakes), and even Hershey Kisses! Sure, all of these things are delicious, but full of processed ingredients. Most don’t even have actual pumpkin in them, just artificial flavoring! Luckily, when you make it yourself, you control what goes into your body. This meal is filling, full of protein, and most importantly, delicious!

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Clams Fra Diavolo

I am running out of ways to use the bazillions (ok, maybe not that many) of tomatoes that our garden is producing! If you have any suggestions for me, please comment!

Tonight, I was craving clams. You all know that I love the spiced up dishes, so spiced up clams with tomatoes leads to one awesome possibility…Fra Diavolo sauce!
2 dozen little neck clams
2 Tbsp. olive oil
4 cloves garlic – minced
1 large onion cut into slivers
1/4 cup wine (red, white, or rose….whatever is open!)
5 plum tomatoes – diced
3 Serrano peppers – finely chopped (leave the seeds in for spicier sauce!)
1/2 cup chopped basil
1/2 tsp. red pepper flakes
Salt to taste

1. In a big pot, heat olive oil over medium high heat. Add onions, peppers, and garlic and cook for several minutes until fragrant.
2. Add wine and stir to deglaze the pot. Bring to a boil.
3. Add tomatoes and red pepper flakes, stir, bring to a boil, and reduce heat to simmer for 15 minutes.
4. Add clams and basil, stir and cover. Cook until all clams are opened while stirring occasionally.
5. Serve immediately. Over zucchini noodles would be awesome!

Garden Veggie Topped Pork Chops with Pepper Purée

I don’t know why I don’t make pork more often. It is delicious and healthy! I think that as I grew up, trichinosis fears lead to overcooked and very chewy pork chops. When cooked right, it is juicier and more flavorful than chicken.
2 pork chops
1 small eggplant – slices into thick slices
2 small tomatoes – stems removed
1 red bell pepper – halved and seeded
3 Serrano peppers- tops cut off
2 Tbsp. olive oil
1/4 cup walnuts
1/4 cup sundried tomatoes
1/4 cup water
Salt & pepper to taste

1. Preheat grill to medium high. Grill peppers until cooked through – about 5 minutes per side.
2. Grill pork chops, eggplant, and tomatoes for 5 minutes per side.
3. While pork and veggies are grilling, in a food processor, purée red peppers, Serrano peppers, olive oil, walnuts, sundried tomatoes, water, salt, and pepper.
4. Plate pork chop, top with grilled eggplant and tomatoes, and top with pepper purée.

Sweet Delicious London Broil

I love garage and estate sales! I scored big yesterday with a beautiful Char-Broil Commercial Series grill! The thing is gigantic and getting it home proved to be a much larger (and painful) task than anticipated. Blood, sweat, and tears later (yes, all three), the beast was in my Honda Pilot and we were on our way home.

We got it all set up today, which led to a very important question: now what do we grill?! London broil was on sale at our local supermarket, so it was an easy answer!

Please note the beautiful new grill!!
(and me in my hot pink breast cancer fundraiser outfit, wanna donate???)
1 London broil
1/2 cup reduced sodium soy sauce
1/2 cup reduced sodium teriyaki sauce
1 Tbsp. horse radish
1 Tbsp. honey
1 Tbsp. chopped ginger
3 cloves garlic – minced

1. At least an hour before cooking, whisk together all ingredients except London broil in a bowl. Place London broil in a large ziplock bag and pour marinade over. Refrigerate.
2. When ready to cook, preheat grill to medium heat. Carefully remove the meat from the bag (don’t spill the marinade, you’re going to need it!) and grill for about 8-10 minutes per side until slightly less cooked than desired doneness.
3. While meat is grilling, empty marinade into a small saucepan and reduce by half over medium heat.
4. Remove London broil from grill and cover with foil for 5 minutes before cutting (it will continue to cook a bit).
5. Thinly slice steak and drizzle marinade reduction over.

Spicy Serrano Pepper Hummus

Our garden is pumping out produce faster than we can handle! The tomatoes and cucumbers are easy to use, but the spicier peppers are proving a bit more difficult. One Serrano pepper is all this simple hummus took to make it deliciously spicy and flavorful at the same time.

1 can chick peas
1 Serrano pepper
1 Tbsp. tahini
1 clove garlic
2 Tbsp. olive oil
1Tbsp. lemon juice
1/4 cup water
Salt & pepper to taste

1. Cut off the stem of the serrano pepper, and in a nonstick pan over high heat, brown on all sides.
2. Add all ingredients to a food processor and blend on high for at least 3 minutes until smooth. If too thick, add water until it reaches desired consistency.
3. Serve with veggie sticks and enjoy!

Sweet ‘n Spicy Pork Chops

I love barbecue sauce and I love honey mustard. Both are awesome on pork, but they don’t quite fit into the low calorie diet. I solved that dilemma by whipping up this marinade which was a combination of both flavors and it was delicious!

2 center cut pork chops
2 Tbsp. spicy brown mustard
1 Tbsp. apple cider vinegar
1 Tbsp. Splenda brown sugar
1 tsp. garlic powder
1 tsp. chili powder

1. Place pork chops in a ziplock bag. Mix together remaining ingredients in a small bowl and pour over pork. Seal and refrigerate for at least one hour.
2. Preheat grill to medium high heat.
3. Grill chops for 5 minutes per side and serve with a pile of veggies or slaw.

Snappy Chicken

Having a garden rocks! I can always manage to whip up a meal with what we have in the freezer and pantry, but it is rare to have fresh produce at your fingertips! This meal was so simple to prepare and absolutely scrumptious! All it took was defrosting some chicken and sending my fiancé out to our garden to pick some fresher than fresh sugar snap peas! Yum!

Serves 2
2 chicken breasts or boneless skinless chicken thighs – cut into bite size pieces
2 cups sugar snap peas
2 8 oz. cans of sliced water chestnuts – drained
3 cloves garlic – minced
1 Tbsp. hot chili sesame oil
2 Tbsp. ponzu sauce
1 tsp. chopped ginger
1/4 tsp. crushed red pepper flakes
Sesame seeds to garnish

1. In a wok or large skillet, heat hot chili sesame oil over high heat. Add chicken and garlic and cook until chicken is opaque while stirring frequently.
2. Add water chestnuts, sugar snap peas, ginger, ponzu sauce, and red pepper flakes. Stir frequently while cooking for an additional 5 minutes. Do not over cook! You want crunchy sugar snap peas!
3. Plate, sprinkle with sesame seeds, and enjoy!