Buffalo Stew

This recipe is one my favorites! My Mama always made beef roast and vegetables for lunch every Sunday, when I was a kid. She would then take all the leftovers and make a stew for dinner, and finish it off with a pan of homemade cornbread....Mmmmmm! But, since we are trying to be primal here, I'll leave off the cornbread. :)

During the Christmas season, someone gave us a Buffalo Chuck Roast. I decided to try it and cooked it in the crockpot, just like I would normally cook a beef roast(simmer all day, with one packet of onion soup mix and about 2 cups of water, and add chopped potatoes and carrots about 2 hours before serving).

It turned out great and everyone loved it, including my little mountain man, Caleb (who told me to be sure and thank the man who gave us the roast, when he came back into the office!)

There isn't really an ingredient list. Basically, you just dump everything back into the crockpot and add whatever veggies you like.

I chopped up the leftover meat and dumped it back into the stock that was left over in the crockpot. I then added what brown gravy was left over and diced up the remaining carrots and potatoes. I added one can of tomato sauce, one can of whole kernel corn (I know, I know. It's not a vegetable, it's a grain, but the men in the family have to have their corn. I just eat around it), and one can of green beans. I also added 2 beef bouillon cubes, and let it cook for a couple of hours on high.

Peas are great in this stew, as well as lima beans (my personal favorite!)

Chicken Breasts Stuffed with Spinach and Goat Cheese

These were delicious! I added Sun Dried Tomatoes to the filling, to give it more of a kick and it worked!

Ingredients:

4 teaspoons extra-virgin olive oil

2 garlic cloves, minced

1 (1/2 pound) bunch of spinach, tough stems removed

4 (6 ounce) boneless, skinless chicken breasts

4 ounces low-fat goat cheese

Salt and black pepper

1-2 Tbsp sun-dried tomatoes

Wooden toothpicks

Heat oven to 400 degrees.

Heat 2 teaspoons of the oil in a large ovenproof skillet, over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in spinach and cook, stirring constantly, until spinach is wilted and liquid evaporates, about 2 minutes. Season well with salt and pepper and transfer to a plate. Wipe skillet dry with paper towels.

Beginning at the thickest end of 1 chicken breast, carefully insert a sharp knife into center and cut a pocket as evenly as possible, leaving a 1 inch border on three sides. Repeat with remaining breasts. Open each pocket, sprinkle with salt and pepper, then fill evenly with goat cheese, spinach, and sun-dried tomatoes. Seal each with two toothpicks and season outside with salt and pepper.

Heat remaining oil in the same skillet, over medium heat. Add chicken and cook, turning once, until well browned on both sides, about 3 minutes per side. Transfer the skillet to the oven and bake until juices run clear, about 8 minutes. Serve hot.

(280 calories per serving)

Artichoke, Sun Dried Tomato & Goat Cheese Fritatta

I concocted this one, while trying to figure out a breakfast dish that I could make ahead and take for breakfast at work each day. I had Joey and Savannah try it and I got two thumbs up!

Ingredients:

5 Large Eggs

4 Artichoke Hearts(canned), stems removed & diced

1 - 2 Tbsp Sun Dried Tomatoes, diced

Goat Cheese

Italian Seasoning

Spray pie plate with PAM (if you want to make this primal, use bacon grease), preheat oven to 350 degrees. Beat eggs in bowl, and pour into pie plate. Add artichoke hearts and sundried tomatoes. Dot with goat cheese, sprinkle with Italian seasoning, and bake for 20 minutes.

Serves 8 (63 calories per serving)