I was going to make soup tonight for supper…stopped in at the meat center for some burger, and lo and behold…they had fresh ground chicken with no additives… 🙂 Change of plans…
Southwestern Chicken Patties (GAPS/GF/Paleo)
Made: 9-10 patties (enough for lunches tomorrow too)
3 pounds of ground chicken
2 jalapeno peppers (medium size)
1/4 of a red onion
1 handful fresh cilantro
1 tsp sea salt
coconut oil for frying
Chop the peppers, onion and cilantro. I put mine in the food processor, chop until fine. Mix in large bowl with remaining ingredients. Shape into patties and fry in coconut oil until cooked through.
I served ours topped with my salsa verde, avocado on the side, and these squash fries (I fried ours in coconut oil instead of baked).
I LOVE pickle wraps. It’s been a appetizer that I’ve missed the past couple years since we’ve been on GAPS. We’ve been cheatin’ dogs lately, so this recipe is not GAPS legal, but it sure is good. I’m planning to crawl back on the grain free/sugar free wagon tomorrow…or maybe Thursday. Yeah, Thursday. For sure.
Pickle Wrap Dip (gluten free…and that’s about all)
2 8 oz pkg. cream cheese (I used Organic Valley)
1 package of Applegate ham lunch meat
8 medium sized dill pickles (I used Bubbies – a little probiotic effect and good for you 🙂 I’m not entirely misbehaving.)
1/2 tsp onion salt
Put the pickles and ham in a food processor and blend until it looks like you want. Mine looked a little ham saladish. I put it in a medium sized bowl with the cream cheese and onion salt, and beat it thoroughly with a mixer. We are having ours with rice crackers. 🙂
Happy New Years!