CHICKEN CABBAGE STIR FRY - 15 MINUTES (PALEO, LOW CARB, GLUTEN-FREE)

CHICKEN CABBAGE STIR FRY - 15 MINUTES (PALEO, LOW CARB, GLUTEN-FREE)



This 15-minute chicken cabbage stir fry recipe makes a quick & easy dinner everyone will love. Naturally low carb, paleo, & whole 30 - but so delicious!
Course Main Course
Cuisine Chinese
Calories 214 kcal
Cook Time 15 minutes
Total Time 15 minutes
Servings 4 servings

CHICKEN CABBAGE STIR FRY - 15 MINUTES (PALEO, LOW CARB, GLUTEN-FREE)
CHICKEN CABBAGE STIR FRY - 15 MINUTES (PALEO, LOW CARB, GLUTEN-FREE)


INGREDIENTS
Click underlined ingredients to buy them!
2 tbsp Olive oil (divided)
3 cloves Garlic (minced)
1/2 large Onion (diced)
1 lb Chicken breast (cut into bite size pieces)
5 cups Cabbage (shredded)
1/2 large Bell pepper (chopped)
1/4 cup Coconut aminos
1/2 tsp Ground ginger
Sea salt
Black pepper
2 tbsp Chives (chopped)


CHICKEN CABBAGE STIR FRY - 15 MINUTES (PALEO, LOW CARB, GLUTEN-FREE)
CHICKEN CABBAGE STIR FRY - 15 MINUTES (PALEO, LOW CARB, GLUTEN-FREE)



INSTRUCTIONS


Heat a tablespoon of olive oil in a large skillet or wok, over medium heat. Add the garlic and cook for 30 seconds, until fragrant. Add onion. Cook for 5-7 minutes, until translucent.

Increase heat to medium-high. Add the remaining olive oil and the chicken. Stir fry for 3-5 minutes, until the chicken is just golden. (Don't overcook to avoid drying it out. You want it to be about 80%-90% done.)

Add the cabbage, bell pepper, and coconut aminos. Season with ground ginger, sea salt, and black pepper. Stir fry for 3-5 minutes, until the cabbage is tender. Garnish with chives.

Lemon Garlic Butter Shrimp with Asparagus

Lemon Garlic Butter Shrimp with Asparagus

Lemon Garlic Butter Shrimp with Asparagus
4.88 from 163 votes

Lemon Garlic Butter Shrimp with Asparagus - this is an easy, light and healthy dinner option that is cooked in one pan and can be on your table in 15 minutes. Buttery shrimp and asparagus flavored with lemon juice and garlic. Only 309 calories per serving!
Course: Main Course
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Servings: 4
 people calories: 309kcal

Lemon Garlic Butter Shrimp with Asparagus #Lemon #Garlic #Butter #Shrimp #with #Asparagus
Lemon Garlic Butter Shrimp with Asparagus


Ingredients:
Shrimp:
1.5 lbs medium raw shrimp (peeled and deveined, tail-on or tail-off)
2 tbsp butter
1 tbsp minced garlic
1 tsp Italian seasoning
1/4 tsp onion powder
salt and pepper (to taste)
1/4 tsp smoked paprika (or regular)
Asparagus:
1 tbsp butter
1 tbsp olive oil
1 lb asparagus
salt (to taste)
Garnishment:
2 tbsp parsley
1/2 lemon (juiced)


Lemon Garlic Butter Shrimp with Asparagus #Lemon #Garlic #Butter #Shrimp #with #Asparagus
Lemon Garlic Butter Shrimp with Asparagus


Instructions:
Place a large non-stick skillet with butter over medium heat. Once melted, add the shrimp. Season with salt and pepper (to taste). Allow cooking 1-2 minutes on one side.
Add the minced garlic, Italian seasoning, onion powder, and smoked paprika. Stir to combine and flipping the shrimp to cook on the opposite side.
Cook for 1-2 minutes or until the shrimp have turned pink. Transfer to a plate and cover with foil to keep warm.
Combine the butter and olive oil to the same pan. Once the butter has melted, add the asparagus. Season with salt (to taste). Allow cooking until the asparagus is fork-tender. Approximately 4-6 minutes. Time will be dependent on how thick the asparagus is.
Add the shrimp back to the pan. Squeeze half of a lemon over the top of the shrimp and asparagus. Allow cooling for 1-2 minutes.
Remove from heat, garnish with parsley and serve immediately.


Notes:
Tips:
Buy wild-caught shrimp. Don't buy farm-raised. I assure you that you are only sacrificing flavor. Aim for the medium to large-sized shrimp, as well. More of a flavor impact!
When buying, pay attention to the packaging. Buy shrimp that has already been deveined, shelled and cleaned. Tail-on or tail-off with this recipe is entirely up to you. I left the tail on for visual effect.

Use as fresh ingredients as you can. Fresh parsley, freshly squeezed lemon juice, and freshly minced (or pressed if you have a garlic press) garlic. Fresh is always best when it comes to maximizing flavor. Don't short yourself!

Coconut Cream Poke Cake

Coconut Cream Poke Cake

 Prep Time 15 minutes
 Cook Time 25 minutes
 Total Time 40 minutes
 Servings 12

Coconut Cream Poke Cake #Coconut #Cream #Poke #Cake #dessert
Coconut Cream Poke Cake


Ingredients
Cake
1 box white cake mix
Water vegetable oil and eggs per package instructions
3 teaspoons coconut extract
1/2 cup sweetened coconut flakes
Filling
2 3.4 ounce boxes instant coconut cream pudding
3 cups of milk
Topping
2 cups heavy whipping cream
1/2 cup powdered sugar
1/3 cup sweetened coconut flakes

Coconut Cream Poke Cake #Coconut #Cream #Poke #Cake #dessert
Coconut Cream Poke Cake


Instructions
Prepare Cake
Preheat oven at 350 degrees.
Grease a 9x13 baking pan and set aside.
In a large bowl mix cake mix, water, vegetable oil, eggs and coconut extract until combined.
Gently stir in coconut flakes.
Pour batter into prepared baking pan and spread evenly.
Bake in preheated oven for 20-25 minutes until a cake tester inserted into the center of the cake comes out clean.
Cool cake for about 15 minutes then while the cake is still warm poke holes using the back of a wooden spoon or similar object over the entire cake about 1/2 inch apart.
Allow cake to cool completely before filling.
In a large bowl mix together pudding mixes and milk and immediately pour all over the cake and spread evenly and make sure all the pudding seeps into the holes.
Refrigerate cake until pudding is set.
Prepare Topping
Place heavy cream and sugar in a large bowl.
Using an electric mixer beat cream and sugar together on high speed until stiff peaks form.
Spread whipped topping evenly over the entire cake.
Sprinkle with coconut flakes.
Keep cake refrigerated.

Recipe Notes
This recipe used Duncan Hines Classic White Cake mix with 1 cup water, 1/3 cup vegetable oil and 3 large egg whites.

For some extra texture top the cake with toasted coconut flakes. Place coconut flakes in a medium skillet over medium heat and stir occasionally until golden and toasted.


Wilton Cake Release or Wilton Bake Easy spray works great for cakes that don't stick!