BLueberry Muffin in a Minute

http://lowcarboneday.com/2013/07/blueberry-muffin-in-a-minute.html

Artichoke Heart, Caper, Chicken Salad Radicchio Cups

http://www.fresh4five.com/2013/04/artichoke-heart-caper-chicken-salad-radicchio-cups/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+Fresh4five+%28Fresh4Five%29

Venison Loin Cream Cheese Rolls

A few days ago, we had a venison roast for dinner.  I wrapped it in bacon, poured some red wine over it and baked it low for about two hours.  Tonight, I wanted to use the leftovers and this is what I came up with. It was tasty!

Ingredients

1/2 c. cream cheese
1 tsp. garlic powder
1/2 tsp. unrefined salt
handful parsley
Thinly sliced, cooked venison roast - about 1.5 lbs

Instructions
Blend all the ingredients except meat together in a bowl.  Place a dollop on each slice of meat and roll it up.  Place the rolls in a baking dish and bake at 350 degrees until warm, about 15-20 minutes.  Serve hot.

French Onion Soup

http://www.cheeseslave.com/classic-french-onion-soup/

101 Real Food Recipes in 30 Minutes or Less Start-to-Finish

http://www.cookingtf.com/101-real-food-recipes-in-30-minutes-or-less-start-to-finish/

Spaghetti Squash with Meaty Tomato Sauce from Fresh4Five

http://www.fresh4five.com/2013/02/spaghetti-squash-with-meaty-tomato-sauce/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+Fresh4five+%28Fresh4Five%29

Author: Fresh4Five

Serves: 6

Prep time: 25 mins

Cook time: 30 mins

Total time: 55 mins

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Ingredients

• 2 small spaghetti squash
• 1lb ground chicken meat
• 2 tbsp cooking oil
• 1 large yellow onion chopped
• 3-5 cloves of garlic minced
• 1 cup of diced carrots
• 3-4 celery stalks sliced
• ⅓ cup sliced fresh basil
• ½ cup sliced mushrooms (optional)
• 2 tsp dry oregano
• 1 tsp sea salt (or to taste)
• fresh ground black pepper to taste
• 1-28oz can crushed tomatoes (or homemade)
• ½-1 cup of broth or water

Instructions

1. Preheat oven to 400F
2. Cut squash in half lengthwise. Scoop out seeds and place face down on a baking sheet. Bake for 30-40 minutes (depending on size of squash) until tender and fork pokes through easily.
3. Heat a large deep skillet (I used my cast iron) heat oil and add the ground chicken. Brown the chicken for about 10 minutes.
4. Add the onion and saute for 5 minutes. Add the garlic, carrots and celery saute for about 5 minutes. Add the mushrooms and seasoning, saute for a moment, add the crushed tomatoes and ½ cup of broth.
5. Turn the heat to low, cover the skillet with a lid and simmer until the veggies are tender.
6. You may add more broth to achieve your desired sauce consistency.
7. To serve, use a fork to scrap the spaghetti squash noodles away from the sides. Put on a plate and top with sauce. Garnish with fresh basil if desired.

Cilantro Lime Chicken

This recipe is very easy to make.  I made it with 1 chicken breast, 1/4 lime and the leaves from 3 cilantro stems.  You can easily multiply that for however many servings you want to make.  It's great over salad, in tortillas, with salsa, guacamole, rice, beans, etc. 

Ingredients:

Chicken Breast
Lime
Cilantro
Salt
oil for pan

Instructions:

Place chicken breast in a plastic freezer bag; pound out to desired thinness with meat mallet, the edge of a plate or whatever you can find. 

Cut the side of the bag open and peel back the plastic. Salt the chicken on both sides.

Heat skillet on high; drizzle oil in pan.  Place the chicken in the pan and cook until browned.  Flip. 

When both sides are browned, squeeze lime onto chicken - both sides - and sprinkle with cilantro.  Cook a bit more, then serve.  

Honey Mustard Chicken with Bacon and Mushrooms

Ingredients

• 4 chicken breasts, salted and partially pan-cooked in coconut oil or ghee
• 4-6 slices bacon, cooked until crispy
• 1 c. sliced mushrooms, sauteed in coconut oil or ghee

      Sauce:

• 1/3 c. yellow mustard, gluten free
• 1/3 c. mayo or baconnaise
• 1/4 c. honey, raw, gently melted

Cooking Directions

1. Place chicken in dish; layer bacon and mushrooms on top; cover with sauce; bake in glass dish at 350 degrees for 20 minutes or until chicken is cooked through.         

Spice-Rubbed, Slow-Cooked Beef Roast (works great for pork and venison, too)

(This recipe works great for pork and venison, too.)
1 T. black pepper
1 T. paprika
2 t. chili powder
1/2 t. salt
1/2 t. cayenne pepper
1/2 t. garlic powder or 2 cloves minced garlic
1/4 t. mustard powder
1/2 - 1 c. beef broth or water

Rub meat with mixture, cook in slow cooker on LOW for 6-8 hours. 

Slow Cooker Mustard Pork

3-4 thick-cut slices of pork loin
1/2 c.+ spicy brown mustard
1 yellow (or white) onion
3 carrots, peeled and cut in large chunks
1 Tbsp. cider vinegar or apple juice (not necessary but adds a great zing)
black pepper to taste

Throw everything in your slow cooker.  Toss.  Cook on LOW for 6 hours.  Keep on warm setting until dinnertime if needed.

I served this with baked potatoes and broccoli.  You could easily throw cubed potatoes in the cooker too, but be sure they are underneath the other ingredients so they cook well.    

Beef and Noodles: The EASIEST recipe ever!

1 package beef stew chunks
4-8 cups beef broth/stock (home made is best!)
1/4 - 1/2 lb. GF egg noodles (depending on how "noodley" you like it) (try this recipe or this recipe)
olive oil
salt and pepper
2 bay leaves

(Regarding the amount of beef stew meat: I have no idea how much I used. We buy grass-fed and the meat comes pre-packaged. 1/2 - 2 cups' worth? I don't think it really matters as long as the beef is covered or very nearly covered with broth/stock in the crock.)

Heat skillet, add a little olive oil and let it heat up. Add beef chunks. Salt and pepper the chunks in the skillet, tossing them around to coat. Once brown, transfer to slow cooker crock.

Pour beef broth/stock over beef chunks. Add 2 bay leaves. Cook on low for 5 hours (I kept mine on "keep warm" for three hours after that).

Turn slow cooker to high. After 15 minutes, add noodles, stirring them in so they're covered (or very nearly covered). Cook for 15 minutes. Voila!