Recipe Reviews #11

Sweet Potato Chicken Skillet:

sweet potato chicken skillet

My Rating: ★★★★☆ 4.5/5

Oh, this was so yummy. I want to eat it again now just looking at it. I thought the sweetness to it was different and delicious. I couldn’t give it 5 stars only because I feel the chicken skin was a little soggy. I like the skin crispy.

Ingredients Needed:

2 T Extra Virgin Olive Oil
6 Chicken Thighs (boneless, skinless)
Coarse Real Salt (to taste)
Pepper (to taste)
1 Large Sweet Potato peeled and diced (1/2″ cubes)
2 Carrots (peeled and cut into rounds)
1 Onion (cut into large slices)
3 Cloves Garlic (roughly chopped)
2 Rosemary (chopped, stems removed)
1/2 t Cinnamon
1/4 t Allspice
1/2 t Real Salt
4 T Maple Syrup
1/2 Lemon (juiced)
1/4 C Chicken Stock
1/4 C Toasted Almonds
1/4 C Dried Cranberries

Recipe found on My Natural Family

Salmon Veggie Bowls w/ Red Pepper Sauce:

salmon veggie bowls

My Rating: ★★★☆☆ 3.5/5

We didn’t make red rice, we made minute brown rice with quinoa and garlic. It worked well with the dish. We also didn’t have any bowls big enough for everything so we put it all on a plate instead. I liked the red pepper sauce and the veggies were so perfectly cooked. I just thought the salmon could have used a bit more flavor. I did eat everything on my plate, though.

Ingredients Needed:

1 cup red rice, cooked according to package directions
1 pound salmon
1 tablespoon extra virgin olive oil, divided
1 pound asparagus, tough end cut off
6 small zucchini, cut into thirds lengthwise
salt and pepper, to taste
1 cup roasted red peppers
4 tablespoons tahini
1 clove garlic, chopped
3 tablespoons coconut milk
1 teaspoon smoked paprika
2 tablespoons water (optional – as needed to thin out the sauce)

Recipe found on Avocado Pesto

Creamy Sun-Dried Tomato Baked Chicken Thighs:

creamy sundried tomato chicken thighs.jpeg

My Rating: ★★★★★ 5/5

Ooh, this one was my favorite out of the three and probably in my top three out of all of the recipes I’ve reviewed so far. The chicken was SO tender, it melted in my mouth. All of the flavors popped. The sauce was so creamy and made with no dairy, wow. I was so impressed. (For our side: Minute Brown Rice with Quinoa and Garlic, Steamed Broccoli)

Ingredients Needed:

1/4 cup Unmodified Potato Starch or Tapioca Starch (or Corn Starch if you don’t eat Paleo)
1 T Real Salt
1 t Freshly Ground Pepper
8 Chicken thighs (bone-in, skin removed)
3 T Extra Virgin Olive Oil divided
1 Yellow Onion Sliced thinly
3/4 cup Sliced Sun-dried Tomatoes (not packed in oil)
1 T Garlic minced
1 t Italian Seasoning (oregano, thyme, parsley)
large pinch Red Pepper Flakes
13.5 oz can Coconut Milk
1 cup Chicken Stock or Broth
Basil shredded, to top

Recipe found on My Natural Family

18 thoughts on “Recipe Reviews #11

        1. Sometimes they are worth making again but I just like trying new things! We do use the same dairy free mashed potatoes recipe everytime though. 🙂
          I don’t usually eat tilapia and we both hate avocados. Also, I don’t eat dairy but I could prob find substitutes to make a dairy free version of the cream sauce. 😛

          Liked by 1 person

        1. Ooh there are a ton on the internet! We use a different one each time, it differs on what you’re making & haven’t quite found the perfect one yet. & that’s a generous gift! Cashews are darn spendy!

          Liked by 1 person

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