We still can’t find turkey meat and Elliot’s never had meatloaf so here is an attempt at flavoring up a regular chicken mince loaf. It’s slightly low carb, relatively high in fat, but higher in protein… regardless not an everyday meal but a good one none the less.
You can funk this recipe up too: http://www.paleorunningmomma.com/buffalo-ranch-chicken-meatloaf-paleo/
Make it Mexican inspired, Italian… meatloaf is just a great base for anything.
- 1 yellow onion, peeled, halved
- 2 cloves garlic, peeled
- 1 large stick celery, roughly chopped
- 1 large carrot, roughly chopped
- ½ large green pepper, roughly chopped
- 1 large handful baby spinach
- 1 teaspoon dried thyme (or 2 teaspoons of fresh)
- 1 teaspoon smokey paprika
- ½ cup rolled quinoa (can substitute fresh breadcrumbs also)
- 1 free-range or organic egg
- Sea salt and black pepper, to taste
- 500g chicken mince
- 8 Rashers of thin streaky bacon
- Preheat your oven to 190℃.
- In a food processor, chop the onion, garlic, celery, carrot, pepper and spinach finely. Place in a large mixing bowl.
- Add the thyme, paprika, rolled quinoa and egg and mix to combine. Add the chicken mince and squeeze together to combine the ingredients well.
- Line a 12 x 22cm greased (or lined with aluminum) loaf tin with bacon, overlapping to cover base & sides of tin.
- Press the minced mixture in the tin (so it’s firmly packed), gently wrap the bacon around & sides of the mince.
- Cover with foil and bake for 40 minutes, then uncover for the last 10 minutes.
- Once cooked, drain the delicious juices from the tin into a little jug and invert the loaf onto a tray. Place it under a moderate grill for 5 minutes or so to crisp the bacon.
- Slice with a serrated knife and serve with the reserved pan juices.
Ingredients (Serves 4)
- 5 avocados
- 1 cup cooked and shredded chicken
- 1/4 cup salsa verde (check sugar)
- 2 green onions, sliced
- 1 tablespoon cilantro, chopped
- 1/2 cup grilled corn *optional
- 1 tablespoon lime juice
- salt to taste
- Mash one avocado and mix in the chicken, salsa verde, green onions, cilantro, corn, lime juice and salt.
- Slice the remaining avocados in half and fill with the chicken enchilada mixture.
Option: Top with shredded cheese and throw it them under them broiler to melt!
Option: Serve topped with crumbled cheese like queso fresco or feta!
- 1 1/4 lbs peeled and deveined jumbo shrimp (weight after peeled)
- 1 tsp olive oil
- 1 green bell pepper, diced
- 2 scallions, thinly sliced, white and green parts separated
- 1/2 cup chopped cilantro
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 tsp crushed red pepper flakes (or to taste)
- 1 1/2 diced tomatoes
- 14 oz can coconut milk (check sugar!)
- 1/2 lime, squeezed
- Cauliflower rice to serve over
- In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.
- Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute.
- Add tomatoes, coconut milk and 1/4 teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce.
- Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.
- Add lime juice.
- To serve, divide equally among 4 bowls, about 1 1/4 cups then top with scallions and cilantro.
Yield: 4 servings, Serving Size: 1 -1/2 cups (not including cauliflower rice)
- 2 tbsp. Coconut Oil
- 1.5 inch Ginger
- 1 medium Green Chilli
- 2 small Shallots
- 2 cloves Garlic
- 2 tsp. Turmeric Powder
- 1 stalk Lemongrass
- 1/2 cup Coconut Milk (from the can)
- 1/2 cup Water
- 1/2 Large Zucchini diced in medallions
- 1 head of Bok choy chopped
- 3 large Chicken breast
- 1/2 tsp. Salt
- 1 tbsp. Cilantro, chopped
- (Cauliflower rice- not included in nutrition count)
- Bruise 1 stalk Lemongrass. This will help release the aroma when cooking.
- With a pestle and mortar, pound 1.5 inch Ginger, 1 Green Chlli, 2 Shallots and 2 cloves Garlic. Alternatively, you can use a blender.
- In a pre-heated pot over medium heat, melt 2 tbsp. Coconut Oil. Once hot, add in the pounded ingredients and saute.
- After 3-4 minutes, add in 2 tsp. Turmeric Powder and the smashed Lemongrass and saute once again.
- Add in Chicken meat and mix well with the sauteed ingredients.
- Once the meat is coated, pour in 1/2 cup each Coconut Milk and Water.
- Add in 1/2 tsp. Salt and cover the pot. Let everything cook for about 20 minutes or until desired thickness is reached and chicken is cooked through.
- Sprinkle 1 tbsp. chopped Cilantro over the top and serve!
*Optional-Serve with cauliflower rice
This makes a total of 3 servings of Low-Carb Chicken Curry. Each serving comes out to be about 493 Calories, 35g Protein, 5g Net Carbs, and 37.5g Protein.
- 2 cups cauliflower florets
- 1 large egg
- ¼ cup green bell pepper, chopped
- ½ cup shredded part-skim mozzarella or shredded cheddar cheese
- ⅛ cup Parmesan cheese, grated
- ¼ cup Whole Wheat Panko breadcrumbs ( or 4C Gluten-Free Crumbs)
- 1 tablespoon garlic powder
- Kosher salt and black pepper to taste (about a dash of each)
- ¼ cup fresh cilantro, chopped
- cocout oil
1.Preheat oven to 375° and grease a baking sheet with coconut oil or line with parchment paper. While the oven is heating, steam cauliflower until fork-tender. Once the cauliflower is steamed, pulse in a food processor until coarsely grated, about 5 pulses.
2. Combine all of the ingredients, and stir together in a large mixing bowl. Because the mixture doesn’t expand in the oven, you can form the tots into any shape you like. I chose oval, for a more traditional look, but you could also form into balls, squares, or even hearts for a fun twist. Form the mixture into desired shape, and place tots on the baking sheet one at a time.
3. Bake for 10 minutes, then flip the tots over. Bake for an additional 10 minutes, or until golden brown.
Serves 6 (serving size: 7 tots)CALORIES 86; FAT 3.9g (sat 1.8g, mono 1.1g, poly 0.3g); PROTEIN 6g; CARB 6g; FIBER 1g; CHOL 53mg; IRON 1mg; SODIUM 175mg; CALC 111mg