stove top chicken thighs in spicy tomato sauce

What a whirlwind the last few weeks have been - mostly political, which often sends me instantly to my bed for a nap.  I tinkered with the Paleo diet after noticing the poundage was creeping up, but I missed too many foods .  Sensible eating seems to be the best way for me to go. I was delighted , however, with the thumbs up for chicken thighs , which I have always preferred over the chicken breasts.

This is one of the Paleo-friendly recipes I came up with and have now made 3 times in the last month:


Stove top chicken thighs :

3 or 4 good sized chicken thighs
2 tablespoons olive oil
3 cloves of garlic, peeled and smashed
1 sliced onion
1 sliced red or yellow sweet pepper
1 cup diced canned tomatoes (I used the one with basil and oregano)
1 cup pitted black kalamata olives
1 cup water
1/2 teaspoon thyme
kosher salt and pepper

Heat the olive oil and garlic in a large skillet on medium.
Add the chicken thighs.
Add the sliced onion, peppers, tomatoes, olives, water, and thyme and salt and pepper.

Cook on medium heat for 20 minutes, then turn the chicken over and cook another 20 minutes, covered.  Cut into the chicken to make sure there is no pink - if it is, cook another 15 minutes, covered.  I served with very fresh skinny asparagus topped with lemon juice and olive oil.

Yummers!

This is a Paleo treat I nibbled on whenever I wanted something sweet - homemade Paleo peanut butter cups.  I found it on Pinterest:  https://www.pinterest.com/pin/260927372142296396/

Be well - and carry on:)

kale, bacon, and boursin frittata

Ah, February.  While it does bring snow, and not as many of those subzero nights, it also seems to be the month I notice my clothes are a little tighter - which brings the inevitable diet.   I usually go on a modified South Beach/Keto/Paleo diet -high protein with low carbs, and try to step up exercise.  This time I have even more motivation:  a trip back to New Hampshire in two weeks to visit my son and family, and finally get to meet my new granddaughter!  Yay!!

This frittata is somewhat flat - not fluffy and high as many quiches are, but incredibly easy to throw together.  I try to keep a few pieces in the fridge at all times, so I don't have a snack attack while I'm standing by the warm pastries at my nearest convenience 
store.  I don't add a lot of cheese, but you're welcome to add more if you want.  Note that you need to prep the kale and bacon ahead of time.


Bacon,Kale, and Boursin frittata


Preheat oven to 340F.
Butter a glass pie dish, set aside.

In a large bowl combine:

4 extra large eggs
1/2 cup light cream or half and half
a handful of cooked bacon, crumbled or torn into small pieces
a heaping handful of tiny multi-colored tomatoes
1 cup blanched kale
fresh rosemary, stripped from stem
salt and pepper
1/2 cup crumbled boursin cheese (you can also make your own boursin with this recipe)

Pour into prepared pie dish, add the boursin on top, and bake for 35 minutes, or until the egg mixture is firm and fully cooked.

Let cool before cutting into slices.

That's it - easy as can be!  Hope you all have a wonderful day!