I got this from my Sister-in-Law, Jessilyn and she got it here. It is by far one of my favorite salads! It was amazing! While I was eating it for dinner the first time, all I could think was that I couldn't wait for lunch tomorrow when I could have more! :)
Rachel, it calls for bacon. I'm sorry. But I can tell you that it was still amzing with out the bacon because I didn't have any bacon when I made this and it was amazing.
Hope you all enjoy!!

Amazing Spinach Salad with Sweet-Spicy Nuts, Apples, Feta and Bacon

INGREDIENTS

Salad:
• 16 ounces baby spinach
• ½ small red onion, slivered (see note about tempering the onion flavor)
• 6 slices of applewood smoked bacon, cooked and crumbled or chopped into small pieces
• 1 cup Feta cheese crumbles, more or less to taste
• 1 cup dried cranberries or cherries, more or less to taste
• 1-2 Honey Crisp apples, cored and sliced thin (I used Gala because it's what I had
Sweet Spicy Nuts:
• 1 cup chopped walnuts or pecans
• 1/3 cup granulated sugar
• Pinch of cayenne (more to taste if you want)
• Pinch of salt
Red Wine Vinaigrette:
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 clove of garlic, pressed or finely minced
• 1-2 teaspoons Dijon mustard
• 1 teaspoon sugar
• 1/2 teaspoon salt, more or less to taste
• Fresh cracked pepper to taste

DIRECTIONS

1. For the dressing, shake all the ingredients together in a mason jar until well combined or run them through a quick blender cycle. Store in the refrigerator until ready to serve. The dressing can be made up to a week in advance.
2. For the nuts, lightly toast the nuts in a 350 degree oven for 8-10 minutes, checking often so they don't burn. While they toast, place the sugar, cayenne and salt in a skillet over medium-low heat. Cook the sugar mixture until it liquifies completely, adjusting the heat so it doesn't bubble and burn. Toss in the toasted nuts and stir to coat the nuts with sugar. Let the sugared nuts cool completely.
3. To assemble the salad, toss all the salad ingredients together along with the cooled nuts. Serve immediately with the vinaigrette alongside. All the components can be measured out/prepped ahead of time and stored separately (I like to soak the apples in a bit of lemon juice in water to help prevent browning). Just toss right before serving. Enjoy!

Pizza Pasta Bake

1 lb. ground beef

½ large  onion

2 26 oz jars spaghetti sauce

12 oz. pkg spiral pasta cooked and drained

2-3cups shredded mozzarella cheese

4 oz sliced pepperoni

In a large skillet cook beef and onion, drain.

Stir in spaghetti sauce and pasta.  Transfer ½ of mixture to a 9x13 dish

Sprinkle with cheese and pepperoni.  Top with remaining sauce mixture, cheese and pepperoni

Bake uncovered at 350 for about 30 minutes.

Quick, easy and the kids seem to love it!

Apple Cinnamon Bread

1/3 cup brown sugar (not packed)

1 teaspoon ground cinnamon

2/3 cup white sugar

1/2 cup butter, softened

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

1 apple, peeled and chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan.

Mix brown sugar and cinnamon together in a bowl and set aside.

 Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth.

Pour half the batter into the prepared loaf pan.

Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes

Better Butter Chicken

I don't know if this qualifies as authentic Indian food.  But it is genuinely delicious!

Note: As I was making this, I was sure it was going to flop, because it was very thick and odd-looking until the very last minute.  Just go with it.  Also, I didn't have coriander or fenugreek powders, but since those are the first two spices in my curry powder, I just substituted that for both.


Better Butter Chicken:
from Everyday Paleo p. 59

2 1/2 lbs chicken thighs (I don't think breasts would work as well b/c they're not as juicy and that's what helps the sauce thin out)
3Tbs coconut oil
1 sm red onion, diced
2 garlic cloves, minced
1/2 tsp cardamom powder
1/2 tsp coriander powder
1 tsp fenugreek powder
1 tsp chili powder
1 (6oz) can tomato paste
1/2 C coconut milk (I put in a half can)
1 tsp salt (or to taste)
4 Tbs butter or ghee

1. Cut chicken thighs in to bite-sized pieces and set aside.

2. In a large skillet or soup pot, heat the coconut oil over medium heat.  Add the diced onion and saute until translucent.

3. Turn the heat to low. Add minced garlic, cardamom, coriander, fenugreek, chili powder, and salt. Stir well to make a paste.

4. Add the tomato paste to spices and stir. This mixture will be very thick!

5. Turn the heat back up to medium and add the coconut milk.  Use a whisk to blend the tomato paste mixture and coconut milk together into a thick sauce.

6. Bring the sauce to a simmer and add the chicken (It's still very thick.  I'm not sure "simmer is the correct word for this gloppy, bubbling mess.)  Stir well, turn the heat down to medium-low, cover and cook for approximately 15 min or until the chicken is done all the way through - stir occasionally during the cooking process.

7. After the chicken is cooked, add the butter and mix into the sauce until melted.

The recipe is from a Paleo cookbook and calls for serving it over sauteed red chard.  I skipped that part and we just ate it plain.  It's also very good over rice.

Sante Fe Chicken Soup

1 can red beans with juice

1 can vegetarian beans with juice

1 can black beans – drained and rinsed

1 can corn with juice

1 can Rotel tomatoes diced

1 pkg taco seasoning

1 pkg Hidden Valley Ranch (powder)

2 -3 chicken breats boiled and shredded

 (save 3 cups broth) or use bullion cubes

simmer all or cook in a crock pot.

Toppings:  Cheese, and toasted corn strips or just corn chips

Gnocchi with Shrimp, Asparagus, and Pesto

Ingredients

1. 2 quarts plus 1 tablespoon water, divided
2. 1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
3. 4 cups (1-inch) slices asparagus (about 1 pound)
4. 1 pound peeled and deveined large shrimp, coarsely chopped
5. 1 cup basil leaves
6. 2 tablespoons pine nuts, toasted
7. 2 tablespoons preshredded Parmesan cheese 
8. 2 teaspoons fresh lemon juice
9. 2 teaspoons bottled minced garlic
10. 4 teaspoons extra-virgin olive oil

Preparation

1. 1. Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.
2. 2. Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add basil mixture to shrimp mixture; toss to coat. Serve immediately.

Spicy Chicken Shawarma

Ingredients

1. 2 tablespoons finely chopped fresh parsley
2. 1/2 teaspoon salt
3. 1/2 teaspoon crushed red pepper
4. 1/4 teaspoon ground ginger
5. 1/4 teaspoon ground cumin
6. 1/8 teaspoon ground coriander
7. 5 tablespoons plain low-fat Greek-style yogurt, divided 
8. 2 tablespoons fresh lemon juice, divided
9. 3 garlic cloves, minced and divided
10. 1 pound skinless, boneless chicken breast halves, thinly sliced 
11. 2 tablespoons extra-virgin olive oil
12. 1 tablespoon tahini
13. 4 (6-inch) pitas, halved
14. 1/2 cup chopped cucumber
15. 1/2 cup chopped plum tomato 
16. 1/4 cup prechopped red onion

Preparation

1. 1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.
2. 2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.

Tortellini Soup

1 lb beef ( I used chicken)

1 tsp Basil

1 pkg Knorr French soup mix

9 oz. frozen tortellini (cheese)

1 28 oz. can tomatoes

10 oz. sliced fresh zucchini

Direction:

Cook meat and drain.  Add tomatoes, soup mix, tortellini, basil and 4 ½ cups water.  Heat to boiling, reduce to medium, cover and cook for a few minutes until the tortillinis are done. Add the zucchini and cook for 10 minutes or until zucchini are tender.  Serves 12