Chicken Topped with Prosciutto

Hands down one of our all time FAVORITE finds on the CFSCC website. This dish is delicious... I dont even think I have anything else to say about it except try it! You will love it! http://cfscceat.blogspot.com/2011/09/delicious-baked-chicken-topped-with.html

What you need:
-4 Chicken breasts
-2 Shallots

-1 Cup Sliced Mushrooms
-1/2 Cup Artichoke hearts
-1/2 Cup White Wine
-1 Tbsp Olive Oil
-2 oz. Prosciutto
-Sea Salt

-Black Pepper

-Garlic Powder

-Paprika

What you do:
- Preheat oven to 375 degrees

- Bake prosciutto on a baking sheet for about 10 minutes (keep an eye on it) until crispy

- Pound chicken breasts and sprinkle both sides with seasonings

- Brown chicken breasts in a skillet (med-high) in olive oil for 4-5 minutes on each side

- Transfer chicken to baking dish

- Add thinly sliced shallots and wine to deglaze skillet

- Stir in mushrooms and artichoke hearts

- Cook until mushrooms are tender

- Pour sauce over chicken in pan

- Break up prosciutto into small pieces and top chicken and sauce

- Bake 10 minutes

- Serve over cooked spinach (however you prefer to make it)

Bacon and Sweet Potato

After discovering (or so I think) my sensitivity to eggs I had to come up with an alternative for breakfast. Alas... we had some bacon, when dont we have bacon in the fridge, and some onion... and a sweet potato... it resulted in a FANTASTIC breakfast!!

What you need:
- 1 Small Sweet Potato (cut into small pieces)
- Olive Oil
- Onion
- Mushrooms
- Bacon

What you do:
- Coat sweet potato in a little olive oil and roast at 300 degrees for about 8 minutes
- While they are roasting on medium heat cook sliced up bacon
- Once it starts to brown add onion
- When bacon is almost crispy add mushrooms
- About 2 minutes later pull potatos from oven and add (oil and all) to pan
- Cook for another minute than remove from heat and serve
- I like mine with a little balsamic vinegar on it... thats optional...

Crock Pot - Pot Roast

This is great for those nights that Hubs is working than going to CrossFit. He preps it, than I plug in the crock pot before I leave for work. When I get home, I get a nice hot dinner (that isnt bacon and eggs) and he can eat when he gets home. We are always thinking of the next days lunch, so we always make enough for dinner than lunch the next day.

*Disclaimer: Red Wine is considered paleo in moderation. If doing a Paleo Challenge check the "rules" of your challenge to be sure that red wine is allowed in moderation or risk losing points.*

What you need:
- 4 Lb Bottom Round or Chuck Roast
- Red Wine
- Celery
- Mushrooms
- Onion
- Butternut Squash
- Garlic
- Sea Salt
- Pepper
- Natures Place Concentrated Beef Broth

What you do:
- Place the meat in the crock pot fatty side down
- Peel and cube butternut squash and add to crock pot
- Clean and half mushrooms and add to crock pot
- Slice up onion and celery and add to crock pot
- Be sure to get the veggies down the sides of the meat
- Mix 1/2 cup of red wine, 6 cloves of garlic, tsp salt and tsp of pepper with beef concentrate
- Pour liquid over meat
- Turn crock pot on low for 8-10 hours

Egg Muffins

Seeing as how I get up at the butt crack of dawn every day to head to the gym, when I get back I have no time for breakfast. I pop my protein shake after my workout, try to get in some carbs when I get home but by the time I get to work I am hungry again.

Hubs makes these Egg Muffins for me on Sunday and they last all week!! I toss them in the microwave for about a minute and have a yummy protein and veggie filled breakfast every day!

What you need:
1/2 lb of 85% Lean Ground Beef
1 Can of Mushroom Pieces and Stems
1 Can of Diced Tomatos and Chilis
1/2 White Onion
10 All Natural Free Range Eggs
Olive Oil
Coconut Oil

What you do:
- Preheat oven 375
- Brown the beef until done and set aside
- Chop and saute onions in olive oil until done set aside
- Crack all 10 eggs and whisk in a separate bowl
- Grease muffin tins with coconut oil
- Fill muffin tins with meat, onion, tomato and mushrooms
- Pour eggs into each tin and gently mix each one slightly
- Bake 20-22 minutes
- Pop out of muffin tins to cool on rack.

Notes: We use a "Texas Muffin Pan" bigger than regular size muffins. This recipe makes 8 muffins...