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PALEO CHICKEN TETRAZZINI



Yield: Serves 4-6  
Ingredients
  • 8 zucchini, peeled and spiral sliced {KitcheNiche Spiral Slicer}
  • 2 lbs chicken strips
  • 4 Tbl butter {can sub with coconut oil}
  • 1 Tbl kosher salt
  • 1 Tbl black pepper
  • ½ cup onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 cups sliced mushrooms
  • 1 Tbl fresh thyme, finely chopped
  • ½ cup chardonnay {or any other white wine/vinegar}
  • 1 can full-fat coconut milk, use just the thick cream off top
  • 1 bag frozen peas {~1 ½ cups}
  • 1 cup almond flour
  • chopped parsley for garnish
  • optional thickener: 1 Tbl – ¼ cup arrowroot
Instructions


  1. In a large sauté pan over high heat, melt half the butter. Season the chicken strips with salt and pepper and cook in melted butter until lightly browned. Set aside to cool then chop into bite-sized pieces.
  2. In the same sauté pan with the leftover butter and chicken drippings, wilt the onions, garlic, and mushrooms together. Add the thyme, wine, and coconut cream and let simmer for about 5 minutes, or until thick.
  3. Optional: If the gravy doesn’t thicken to your liking, whisk between 1 Tbl and ¼ cup arrowroot flour with a small amount of water and add to the pan.
  4. When gravy is at desired thickness, add the frozen peas and take off heat.
  5. Mix the noodles with the chopped chicken and gravy until well combined. Pour into a casserole dish.
  6. In a food processor, pulse together 1 cup almond meal with 2 Tbl butter and ½ tsp kosher salt until it forms a loose dough. Pinch the dough over the casserole into an even crumble.
  7. Bake at 375 for 25-30 minutes.
  8. Let cool, plate, and top with the fresh parsley.

 
 
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Italian Meatball Veggie Noodle Soup



Yield: 12 Servings
Ingredients
  • 32 oz.  Beef Stock
  • 1 Medium Zucchini spaghetti sliced –  Best to use a KitcheNiche Spiral Slicer.
  • 2 Ribs Celery – Chopped
  • 1 Small Onion – Diced
  • 1 Carrot – Chopped
  • 1 Medium Tomato – Diced
  • 1 ½ tsp. Garlic Salt
  • 1 ½ lb. Ground Beef
  • ½ Cup Parmesan Cheese – Shredded
  • 6 Cloves Garlic – Minced
  • 1 Egg
  • 4 Tbs. Fresh Parsley – Chopped
  • 1 ½ tsp. Sea Salt
  • 1 ½ tsp. Onion Powder
  • 1 tsp. Italian Seasoning
  • 1 tsp. Dried Oregano
  • ½ tsp. Black Pepper
  • (2 Tbs. Peace and Love)
Instructions

  1. Heat slow cooker on low setting.
  2. To the slow cooker, add beef stock, zucchini, celery, onion, carrot, tomato, and garlic salt. Cover.
  3. In a large mixing bowl, combine ground beef, Parmesan, garlic, egg, parsley, sea salt, onion powder, oregano, Italian seasoning, and pepper.  Mix until all ingredients are well incorporated.  Form into approximately 30 meatballs.
  4. Heat olive oil in a large skillet over medium-high heat.  Once the pan is hot, add meatballs and brown on all sides.  No need to worry about cooking them all the way through as they will be going into the slow cooker. Add meatballs to slow cooker, cover and cook for 6 hours.



 
 
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Healthy Baked Sweet Potato Shoestring Fries

Yield: 2 servings
Serving Size: 1/2 sweet potato

Ingredients
  • 1 large sweet potato
  • 2tbsp olive oil
  • celtic sea salt, to taste
Instructions
  1. Preheat oven to 400 degrees
  2. Wash and clean the slice the ends of your sweet potatoes to be a flat surface.
  3. Put one end of the sweet potato on the small slice side of your spiral slicer.
  4. Slowly crank the slicer right over a baking sheet so there is no cleanup.
  5. Discard the small core of the sweet potato.
  6. Toss slices of potato in olive oil and sprinkle with celtic sea salt.
  7. Bake for 25 minutes, or until crispy.
  8. Serve warm and enjoy!

 
 
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Cheesy Zucchini Noodles Baked with
Roasted Red Pepper and Corn.


Yield:
8 to 10 servings

Ingredients:
  • 1-1/2 lbs. zucchini (about 4 large zucchini)
  • 1-1/2 tsp. kosher salt
  • 1 large red bell pepper, diced
  • 1/2 of a large yellow onion, diced
  • 3 large cloves garlic, minced
  • 2 large ears of sweet corn, kernels cut from the cob
  • 1/4 c. chopped fresh parsley
  • 3 large eggs
  • 1 T. half and half
  • 2 T. melted butter
  • 1/2 c. grated Parmesan cheese
  • 12 oz. shredded Mexican cheese blend, divided
  • freshly  ground black pepper

Preparation: Preheat oven to 375°. Lightly spray a 9" x 9" pan and set aside.

Cut off the ends of the zucchini. Using a KitcheNiche spiralizer, make zucchini noodles. Spread the noodles out on the pan and then sprinkle evenly with the salt. Let sit while you prepare the rest of the zucchini bake.

In a large skillet over medium-high heat, dry roast the diced pepper and onion. Do not add oil or butter to the pan. Spread the pepper and onion evenly in the pan and let sit for a few minutes without stirring. You want to achieve some char. Then stir and let sit again, for about 7 minutes total, or until pepper and onion are softened and lightly charred. Transfer to a very large bowl. Then add the garlic and corn kernels to the same skillet. Dry roast these in the same manner, for about 5 minutes total. Remove to the very large bowl and add the chopped parsley.

Place a large colander inside another bowl or pan and add the zucchini to the colander. Press on the zucchini with a large wooden spoon or spatula (or your hands) to push moisture out of the zucchini. After you have pressed out as much as you can, take a few paper towels and press on the zucchini to remove even more of the moisture. The moisture doesn't have to be completely removed, but you do want to make a good effort to remove as much as you can. Add the zucchini noodles to the very large bowl. Fold to incorporate all the ingredients.

In a medium bowl, whisk the eggs, half and half, and butter. Stir in the Parmesan and 8 ounces of the shredded Mexican cheese. Pour over the vegetable mixture in the very large bowl and fold to combine thoroughly. Add zucchini mixture to your prepared pan, spreading it out evenly. Then add the remaining 4 ounces of cheese to the top, leaving an inch or two around the edges without cheese. Sprinkle with black pepper. Very lightly spray 1 side of a piece of foil with nonstick spray and loosely tent the pan. Bake for 20 minutes. Remove foil and bake for an additional 10 to 15 minutes. Then turn on the broiler and move the pan so that the cheese is about 6" below the broiler. Broil until the bake is firmed up and the cheese is blistered. Remove from oven and let sit for 10 minutes before serving.



 
 

First time Veggie Spaghetti

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  1. Thoroughly wash vegetables and cut both ends. For best results use straight and firm veggies with an approximate diameter of 30-50mm. Try Zucchini, large carrots or radishes!
  2. Use either end of the KitcheNiche spiralizer to achieve small or large spaghetti.
  3. Set the spiralizer upright on a work surface and use the metal handles for stabilizing. Use your other hand to insert the vegetable in at an upright position.
  4. With moderate pressure start twisting the veggie like sharpening a pencil.
  5. When the Vegetable becomes shorter, press the spiralizers cap against the end of the vegetable and continue twisting using the cap.  DO NOT twist all the way in with your fingers.
  6. When you can no longer twist, remove cap along with the pencil shaped veggie leftover.
  7. To clean up, simply clean the spiralizer with running water and your bonus brush to clean the blades. You can also put it in your dishwasher.
                                                                         DO NOT CLEAN THE BLADES WITH YOUR FINGERS.


 
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