ISLAND CHICKEN

1/2 Cup Coconut Oil
1/4 Cup Olive Oil
Splash of Canola oil
3 tablespoons freshly squeezed lemon juice (from about 1-2 lemons) 
1 1⁄2 tablespoons soy sauce
1 clove garlic, finely minced
1⁄2 teaspoon dried oregano
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
2 boneless chicken breasts




Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours (I would suggest marinading for at least 3 hours at the minimum).  Coconut Oil hardens when it gets cold so the Olive oil counteracts this but you may want to pull out chicken to marinate it at room temp.  I don't suggest this unless you are in cool environment.


Preheat a gas or charcoal grill to medium heat. Grill the chicken for 6-7 minutes per side (depending on how thick the chicken breasts are), until the chicken is no longer pink in the center (if you have a meat thermometer, the chicken should register 165 degrees). Tent with foil and let the chicken rest for about five minutes before serving.
Alternately, the chicken can be baked using the following directions:
When ready to cook the chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving. 

Broccoli Cheese Chicken & Stuffing

4 1/2 cups of Herb Seasoned Stuffing  or  Almond flour with Italian Seasoning drudge
2 Tbsp butter, melted
3/4 Cup water
1 package (10oz) frozen chopped broccoli, thawed or fresh broccoli
6 skinless, boneless chicken breasts
paprika
1 can (10 3/4oz) Campbell's Condensed Broccoli Cheese Soup (regular or 98% fat free)
1/3 cup milk

{to make this Paleo, you can drudge the chicken in an Almond flour mixture instead of using the stuffing but you will have to reduce some of the water in the recipe.  You will probably will only need 1/4 cup of water)



Crush 1/2 cup stuffing and mix with 1 tablespoon of butter in a small bowl.  Set the mixture aside.

Stir the water, remaining butter and broccoli in a large bowl.  Add the remaining stuffing and mix lightly.  Spoon into a 3 quart shallow baking dish. Arrange the chicken over the stuffing and sprinkle with paprika.

Stir the soup and milk in a small bowl. Pour over the chicken.  Sprinkle the crushed stuffing mixture over the soup mixture.

Bake at 400 degrees Fahrenheit for 40 minutes or until the chicken is cooked through.

CARAMEL APPLE PORK CHOPS

2 boneless Pork Loin Chops

oil (of your choice for browning/cooking)

1/4 Cup packed light brown sugar

1/4 tsp  ground cinnamon

1/4 tsp ground nutmeg

salt and pepper

2 tart Apples (Granny Smith, Pink Lady, Braeburn, or Golden Delicious)

4 Tbsp butter

Heat a skillet over medium high heat. Brush pork chops lightly with oil and cook for 5-6 minutes on each side, or until evenly browned.  Remove from the pan and keep warm.

In a small mixing bowl, combine brown sugar, cinnamon, nutmeg, and salt & pepper to taste.  Core Apples and peel.  Slice them into 1/2 inch wedges.  Add butter to the skillet and stir in apples and brown sugar mixture.  Cover and cook over medium high heat for 3-4 minutes, just until the apples are tender.

Remove the apples with a slotted spoon and arrange on top of the chops; keep warm. Continue cooking the mixture in the skillet, uncovered, until the sauce thickens slightly. Spoon the sauce over the apples and chops.