Red Roasted Pepper Sauce

Recipe from Green Chef:

Roasted Red Pepper Sauce          2 servings

1 1/2 cups roasted red peppers, diced  (I used jarred)
1/8 tsp salt
2 TBSP olive oil
1 tsp red wine vinegar
1/2 tsp garlic, minced
2/3 tsp paprika
1 1/2 tsp lemon juice (fresh squeezed)

• Combine all ingredients except oil in a blender.  Mix on medium speed for 30 seconds.  While blender is running, slowly pour in oil.

Garlic Lemon Yogurt Marinated Baked Chicken for SCD

Garlic Lemon Yogurt Marinated Baked Chicken for SCD

4 Pasture Raised Chicken Breasts, boneless, skinless cut into strips (cut each breast into 3 strips)
1 cup SCD homemade Yogurt
2 Garlic cloves, minced
1/2 TSP Organic Basil
1/2 TSP Organic Oregano
1/2 TSP Organic Parsley
2 TBSP Olive Oil
2-3 TBSP lemon juice
lemon zest from 1/2 lemon

• Place all the ingredients except the chicken strips in a large bowl and whisk together.
• Add chicken strips and mix to coat all the pieces
• Pour into a gallon size baggy and squish the air from the baggy and seal.
• Refrigerate 4 hours or more. 
• Place marinated chicken strips in a glass baking dish. 
• Bake uncovered in a preheated 375 degree oven 45-60 minutes until chicken is done.

Crock Pot Cheesy Chicken, Garlic, Carrots, Onions SCD

Crock Pot Cheesy Chicken, Garlic, Carrots, Onions

3-4 Pastured Chicken Breasts, cut each into 3 strips
1/2 TSP dried Organic Basil
1/2 TSP dried Organic Oregano
1/4 TSP dried Organic Rosemary
5 Organic Carrots, cut into 3 inch pieces
1 large onion sliced into thick pieces, I generally use Vidalia
4 garlic cloves, minced
1/2 TSP dried Organic Thyme
3 TBSP Olive Oil
1 cup freshly grated mild Organic Cheddar Cheese
2 TBSP fresh chopped Parsley
3/4 cup homemade chicken broth

• Pour chicken broth in bottom of slow cooker.
• Season Chicken strips with Basil, Oregano and Rosemary, place in bottom of 6 quart crock pot
• Toss carrots, onion, garlic with olive oil and Thyme, place in crock pot
• Cover and cook low 6-7 hours or on high 3-4 hours
• Sprinkle with grated cheese before eating

Tzatziki Sauce SCD Legal

Tzatziki Sauce SCD Legal      Cooking for 2 Recipe

Prepare 24 hours ahead of time to allow time for cucumber and yogurt to drain

1/2 to 2/3 cup  SCD 24 Hour Yogurt (homemade)
1 Organic Cucumber
1 Garlic Clove, minced
1 TSP fresh squeezed Lemon juice
1 TSP Olive Oil
1/4 TSP dill or to taste

• Drain Yogurt overnight, refrigerated.  Drain using any method you like.  I like to put a coffee filter in a wire mesh strainer over a bowl.  Place the yogurt on the filter then cover with plastic wrap or a cloth so it doesn't dry out too much on the top.
• Cut the cucumber in half and deseed using a spoon.  Peel cucumber (or leave peel on if you like more crunch).  Chop into small chunks (about 1/4 inch square.  Drain using any method you like.  I like to put the pieces in cheesecloth and suspend over a bowl to drain.  Drain overnight, refrigerated
• Several hours before serving combine the drained yogurt, cucumber, minced garlic, lemon juice, olive oil, and dill.
• Cover and chill several hours before serving.

 This is a recipe that you can make to your taste.  I like mine with very little dill and on the dry side.  You can also add salt to taste. 

Stuffed Summer Squash from Freezer Meat Meal Starter, SCD, AIP, grain free, egg free

Stuffed Summer Squash Recipe from a Freezer Meat Meal Starter  of Browned Ground Beef

Dinners are easier and healthier now that I have a freezer full of cooked Freezer Meat Meal Starters.  Even if you forget to take something out of the freezer to thaw, it doesn't take long at all for the meat to thaw enough to use in a recipe, especially the browned ground beef.

Sometimes our meals are a little repetitious not to mention the flavor is boring.  I am trying to come up with simple recipes that are SCD legal and don't contain any of the other foods that I haven't added back yet especially nightshades. It is too hard to follow a recipe and make substitutions so I just make it up as I go and use what is available from my local store.  Hence, the reason for stuffed organic summer squash...all the organic zucchini were gone.

STUFFED ORGANIC SUMMER SQUASH          2 SERVINGS

6-8 ounces browned cooked ground beef or use one container of Freezer Meat Meal Starter, Browned Ground Beef, thawed
3/4 cup No Tomato Red Sauce thawed  (I make this once a month and freeze in 3/4 cup servings)
2 medium organic yellow squash
1 large sweet onion or 2 small, sliced
2-3 garlic cloves, minced
2 TSP olive oil, divided
2 cups organic baby spinach, chop really small like you would herbs (I dislike the texture of big pieces of spinach)
1/4 cup black olives, sliced

• Preheat oven to 400 degrees
• Peel squash, slice in half, remove seeds.  Brush with olive oil.  Place in glass baking and cover.  Bake 25 minutes.
• Slice onions, sautee in olive oil about 7 minutes, add garlic cook 2 minutes.  Add browned ground beef and spinach.  Cook about 3 minutes longer just to mix ingredients together.  Add olives to the mixture after you remove the pan from the heat and stir in.
• Scoop meat mixture into the squash. 
• While stuffed squash are roasting, warm No Tomato Red Sauce in a small saucepan.  Once you remove stuffed squash from the oven, spoon warmed sauce over them.