Tag Archives: Picky eater family members

Pecan Crusted Chicken


Let me start by saying eating clean is going better than I thought it would. I feel healthier and have lost about 6 pounds over the last 2 weeks. Besides that, I nearly went into shock at dinner last night. We had hamburgers, wrapped in lettuce, and I just assumed that my in-laws were going to have theirs on buns. But, my mother-in-law (who is super sweet by the way) ate hers wrapped in lettuce just like us! We are making progress and helping the whole family to make healthier choices!

The P.E. teacher at the school I work at is leading a wellness initiative for our staff at school. She had sent out a bunch of recipes, but I have no idea where they came from exactly. This is one of those recipes just tweaked a little.

It was really yummy and even received the husband saying of approval of, “I think we should make this again sometime!”



4 Boneless, Skinless Chicken Breast (organic if you prefer, thin sliced and tenders would work well too just adjust cooking time)

1/2 cup of spicy brown mustard

2 tablespoons of organic honey

1 cup of crushed pecans (The ones I used were crushed when I bought them)

Sea Salt (optional)


What You Need to Do:

1. Preheat the oven to 350. Line and lightly spray a casserole dish with a healthy oil.

2. Combine mustard and honey in a medium mixing bowl.

Pecan Crusted Chicken

3. Put your pecans in a separate bowl or shallow dish.

Pecan Crusted Chicken4. Set up a cute little assembly line in your kitchen starting with chicken, then mustard mixture, pecans and finally the baking dish

Pecan Crusted Chicken5. Dip both sides of each chicken breast into the mustard mixture. Then dip both sides of each chicken breast into the pecans. Place them into the baking dish and top with a little sea salt if you would like.

Pecan Crusted Chicken

6. Bake at 350 for 45 minutes, serve with a vegetable.

Someone came over to the house, and I have focusing issues and forgot to take a picture of the finished product.



Turkey Meatballs with Spaghetti Squash


Paleo Turkey Meatballs

Our quest for clean eating has continued into the week. I am so proud of my husband for eating so many fruits and veggies! I am even more proud of my in-laws for trying the meal that we made tonight. Yay! Woo hoo! We are making the entire family more healthy even it is just for one meal.

The best part about these meatballs is that they can be made ahead of time and thrown in the fridge or freezer for a later meal. Oh, and they are healthy and taste pretty darn good.

Meatball Ingredients

1 lb ground turkey (we used 99% fat free)

1 whole egg

1/2 an onion

10 spinach leaves chopped

1-2 tbs fresh parsley

1 tsp garlic powder

1 tsp paprika

Fresh ground pepper to taste

How to make these meatballs!
1. Preheat oven to 375/

2. Beat the egg in the bowl.

3. Add in remaining ingredients and mix ’em good.

4. Spoon out in equal portions onto a cookie sheet lined with tinfoil or parchment paper. (I used an ice cream scooper to help me with this.)

Paleo Turkey Meatballs5. Bake them at 375 for 10 minutes. Then turn them, and bake them another 10 minutes. So a total of 20 minutes. When they are done they should look similar to this.

Paleo Turkey MeatballsYou can use them fresh or save them for later, this time, we saved ours for later.


Squash Ingredients

1/2 large spaghetti squash, cooked and stringed to look like spaghetti

4 tbs olive oil

1 small onion chopped

2 cloves of garlic peeled and chopped

1 C spinach chopped

1/4-1/2 cup of chicken broth

2 tbs dried basil leaves (could use chopped fresh but we didn’t have)

Black pepper to taste

How to make this squash stuff

1. Heat olive oil in sauce pan.

2. Over medium/high heat cook onion 2-3 minutes until fragrant.

3. Add garlic and continue cooking about 5 more minutes.

4. Add in spinach and cook until wilted.

5. Add chicken broth and spices, let simmer about 5 minutes.

6. Add spaghetti squash and stir to distribute sauce evenly.

7. To serve top with meatballs.

For our more picky eaters we served the other half of the spaghetti squash with canned red sauce. And…they actually said that it was “really good”. Mission accomplished!


Turkey Meatballs and Spaghetti Squash


Paleo Bacon Wrapped Chicken with Zucchini


The P.E. teacher at work had shown me a picture of a similar recipe Friday after school, and I thought “OH, I could totally get my family to eat that!” And so, here is this recipe.

Paleo Bacon Wrapped Chicken with ZucchiniIngredients:

1-1.5 lbs thin sliced chicken breasts

1 small zucchini

1 package of bacon (you won’t use it all)

Salt free spice (like Mrs. Dash)

Ground Black Pepper

What you do:

1. Preheat oven to 425. Cut zucchini into thin french fry like sticks. For me the easiest way to do this was cut the zucchini in half the “short way”, then cut each of those halves in quarters, so you have 8 pieces. Then cut them like fries!

zucchini sticks2. Spread out one piece of chicken. Season the side that will be on the inside of the roll-up with salt-free seasoning. Lay 5-6 zucchini sticks on one end of the chicken and roll it on up.

Paleo Bacon Wrapped Chicken with Zucchini3. Then, wrap a piece of bacon around that, and place on a baking sheet.

Paleo Bacon Wrapped Chicken and Zucchini4. Grind pepper on top of roll-ups.

paleo bacon wrapped chicken with zucchini5. Bake at 425 for 20-30 minutes, depending on the thickness of your rolls (hahaha). Remove and enjoy! We cut into one of ours to be sure that it was cooked all the way.

Paleo Bacon Wrapped Chicken with Zucchini


We served it with fresh green beans. Oh and everyone loved it! My father-in-law only ate the ones without the zucchini though.