Recipe Rehash

I made a couple of things this week that I did not take pictures of but turned out amazing! (Maybe next time.)  Both were a bit of a re-hash of recipes i have made before.

Crockpot Sundried Tomato Chicken

http://everydaypaleo.com/2011/03/09/sun-dried-tomato-chicken-bake/

First, I cooked a whole chicken with Sundried Tomatoes in the crock-pot.  It is an Everyday Paleo recipe, made much easier by the fact that Costco sells a huge bag of Sundried Tomatoes with Basil. Already julienned and ready to go.  So easy.  Throw in the tomatoes and basil, put the chicken on top. Cook on high for 4-6 hours.

 I have purchased a couple of the Pastured Chickens from Whole Foods and they have been wonderful.  Chicken is one food that I have a hard time going back to traditional.  Whether organic or pastured or from a small, local farm, the chicken is so much more flavorful then those Bag O' Breasts that I used to eat.  I really thought didn't like chicken for the longest time, but now it is one of my favorite foods. I will pass on a typical chicken breast at a restaurant type entree though,  there is just no flavor and it is so dry.

I had a recipe for mango salsa to put on top of fish, that I have used several times.  In my quest to discover as many ways to make sweet potatoes as possible, I mixed the sweet potatoes with the salsa.

Mango Sweet Potato Hash
Saute in coconut oil:
sweet potatoes, grated (2 potatoes)
When they are about half way done add:
mango, 1 cup frozen/diced into small pieces
diced tomatoes, canned (about 1/2 of can)
honey (2 Tbsp)
vinegar (2 Tbsp) (I used Ume Plum)
cumin (1 or 2 tsp)

Cook until mango is warm and the mixture thickens up.
Add cilantro.

I served it with ahi tuna, any other kind of fish is fine.  This one won the gobbled down seal of approval from the hubby and my little boy and a "Whoa...." text message from my trainer.  I'll have to make it again soon to snap a picture.

Sweet Potatoes

Sweet potatoes are pretty much my "safe" form of carbs.  Pretty much everything else makes me break out, so I don't cheat with corn or rice very often.  I feel like I might be over using the grated sweet potato, but the main reason I grate them is it saves a lot of time.  After I grocery shop, I run them through the grater (or a food processor) and keep it in a bag in the fridge.  They cook so much faster this way, I can saute them in some bacon grease to finish off a breakfast.  Saute in coconut oil, like I did for this recipe, and cook them halfway, then add the other ingredients. Or mix into meatballs/meat loaf and it cooks along with the meat.

Try this recipe:  http://everydaypaleo.com/2010/02/18/garden-fresh-meatballs/. It doesn't actually call for sweet potato, but I just used what veggies I had on hand and added in some sweet potato and they turned out wonderful. 

It is easy to throw in the freezer this way to use for later, also.  Baked goods, chili/soups/stews....the list goes on and on.  I am pretty much a fan of anything that saves time, that isn't processed.