Apple Glazed Turkey Breast

INGREDIENTS

4 turkey breast cutlets, 4-6 oz each
1/2 cup apple juice (or the juice of 1 medium/large apple)
1/2 cup chicken stock
2 cloves of garlic, minced
4 Tbs fresh tarragon, minced
1 tsp fresh ginger, grated
salt and pepper
extra virgin olive oil
1 tsp of arrowroot powder, optional

INSTRUCTIONS

Combine the apple juice, chicken stock, garlic, tarragon and ginger together in a small bowl. This will make the sauce.
Heat a skillet over medium high heat until hot.
Add 1 T olive oil
Salt and pepper the turkey cutlets and sear 2 minutes on each side. PLace on plate when done.
Reduce the heat to medium and add the sauce to the pan.
As the sauce comes to a boil add the turkey cutlets back to the pan. Cook for a few more minutes until the turkey is done.

Chicken w/ salsa & squash

Ingredients
3lb Whole Chicken

2T. Bacon Fat (you can also use
coconut oil, ghee, or olive oil)

1 Small Butternut Squash, peeled,
seeded, and cut into 1" cubes

14-16oz Fire-Roasted Salsa (use
your favorite salsa)

Sea Salt and Pepper, to taste

1. Preheat oven to 350F.
2. Heat a dutch oven (you can also use a crock pot, it will just increase the cooking
time).
3. Add bacon fat (or other fat).
4. Season chicken (I used a 3lb pastured chicken from Rehoboth Ranch) with sea
salt and pepper and transfer to pot, breast-side down. While chicken is browning
on one side, peel, seed, and chop the squash into 1" cubes.
5. Flip chicken, add butternut squash to pot, and top everything with a 16oz
container of salsa (I used a fire-roasted salsa from a local Tex-Mex restaurant).
Put a lid on the pot and transfer to preheated oven. Cook for about 1 hour or until
chicken is cooked through.*

Day 30 - wow!!?!!?!!

So here we are, and I actually don't find myself wanting to stop. 30 days in and all I crave is food like I had for lunch today, chicken with salsa and squash ( i've come to love butternut squash by the way).

All I will be changing is perhaps adding some tortilla chips and the occasional cheese or bread, but really, I believe I'm pretty much sold on eating this way for life I hope!

Chicken with Cacciatore Sauce

10 skin-on, bone-in chicken thighs
salt & pepper
1 Tbsp olive oil
3 slices bacon, chopped
1/2 medium onion, diced
1 cup sliced mushrooms
1 tsp. fresh minced rosemary leaves
2 - 28 oz. cans crushed tomatoes
2 cups chicken broth
1 small jar pitted kalamata olives
1 can artichoke hearts

• Preheat oven to 400 degrees.
• Pat chicken dry, season with salt and pepper. Place skin-side up in baking dish and roast till skin is golden 30 - 40 minutes.
• Meanwhile, in a dutch oven or large stockpot, heat oil over medium heat. Saute onion and bacon till onion is translucent.
• Stir in rosemary, mushrooms, tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
• Add olives and artichoke hearts. Simmer another 10 minutes.
• Add chicken thighs to pot and simmer another 20 minutes.
• Serve in bowls with plenty of sauce.

Banana-Mashed Sweet Potatoes

1 1/2 pounds sweet potatoes, peeled and cut into 1 inch chunks
1 or 2 bananas, cut into pieces
salt & pepper

1. In a medium pot, cover sweet potatoes with salted water and bring to a boil over medium-high heat. Lower heat and simmer till tender - about 20 minutes.
2. Drain water from pot.
3. Mash in the banana and season with salt and pepper

Confetti Tilapia Packets

1 green bell pepper, chopped
4 scallions, sliced
3 bacon strips, chopped
1 celery stalk, chopped
1 large tomato, chopped
1/2 tsp salt
1/4 tsp pepper
4 tilapia fillets
4 tsp fresh lemon juice

1. In a large skillet, saute pepper, scallions, bacon, and celery till vegetables are tender and bacon is crisp; drain fat.
2. Add tomato, salt, and pepper; heat through.
3. Place each fillet on a double thickness of heavy duty foil - about 12 inches square.
4. Drizzle fillets with lemon juice.
5. Top with vegetable mixture.
6. Fold foil around fish and seal tightly.
7. Grill, covered, over medium-hot heat for 20 minutes or till fish flakes easily with a fork.
8. Open packets carefully to allow steam to escape.

Coconut-Crusted Chicken with Mango Salsa

1/2 pound frozen mango (or fresh) thawed and chopped - about 1 1/2 cups
1/2 cup chopped red bell pepper
1/3 cup chopped red onion
2 TBSP chopped cilantro
1 TBSP white vinegar
salt & Pepper
1 egg
1 tsp water
1/2 tsp salt
1/2 cup shredded unsweetened coconut
4 6-oz skinless, boneless chicken breasts
3 TBSP coconut oil

1. Preheat oven to 350 degrees.
2. In a small bowl, combine mango, bell pepper, onion, cilantro, and vinegar; season with salt & pepper.
3. In a shallow pie pan, beat the egg with 1 tsp water and 1/2 tsp salt.
4. Place the coconut in another shallow pie pan.
5. Dip the chicken in the egg and then into the coconut. Press to coat.
6. In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook, turning once, until golden on both sides -- about 5 minutes.
7. Transfer the skillet to the oven and bake, until cooked through, about 20 - 25 minutes.
8. Serve the chicken with the mango salsa.