2 Ways to Mix Up Weeknight Dinner in 20 Minutes or Less!
We all get in food ruts from time to time, but no one wants to spend hours planning the weeks menu, prepping the food and then cooking at the end of a long day. So - what's the best way to add variety to meals while keeping them healthy and easy? Keep it simple!
Cauliflower rice is our new go to side dish - pair it with any protein, additional vegetables or even use it in a vegetable stir fry!
1 head cauliflower, cut into florets
1 clove garlic, cut into pieces
2 tbsp. olive, coconut or grapeseed oil
Juice from 1 lime or lemon OR rind from 1 lime or lemon
1-2 tbsp. cilantro (optional)
Salt and pepper to taste
1. Place cauliflower florets and garlic into food processor and pulse until it reaches rice consistency.
2. Heat riced cauliflower in a microwave safe bowl for 7 minutes.
3. Add oil, lime/lemon juice or rind, cilantro, salt and pepper to cauliflower, mix and serve.
Almond flour crusted chicken tenders is our favorite "make ahead" family friendly protein. Freeze it for use later in the week or bake it the night you prep them - these are a guaranteed crowd pleaser. The bonus: both recipes are packed with nutrition, are Paleo and low in carbohydrate.
1 pound boneless, skinless chicken breast tenders
1 cup almond flour
1 1/2 tsp. paprika
1 1/2 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
1 tsp. thyme
1. Preheat oven to 425 degrees.
2. Line baking sheet with foil and spray with olive oil or cooking spray.
3. Combine almond flour and seasonings in a deep dish and mix with a wire whisk.
4. Crack egg into a medium size bowl and scramble.
5. Dip each chicken breast tender into egg then into almond flour mixture, coating each side well.
6. Place chicken breast tenders on baking sheet and bake for about 20 minutes OR freeze raw chicken tenders coated in almond flour mixture for later use. (Bake frozen chicken breast tenders for 30 minutes at 425 degrees).