Roasted Lamb Chops

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

These chops are so rich that I usually just serve them with a vegetable and often skip the starch. But if you’re serving them for a dinner party, they’re wonderful with smashed red potatoes or creamy mashed potatoes.

Course: Main Course
Servings4  people
  • 8 lamb loin chops
For the Dijon Herb Paste
  • 2 tablespoonsDijon mustard
  • 2 tablespoonsextra virgin olive oil
  • 2 cloves garlic minced
  • 2 teaspoonsdried Herbes de Provence
  • generous pinch salt
  • several grinds black pepper
  1. Preheat oven to 425°F.

  2. Line a baking dish with parchment paper and arrange chops in a single layer, leaving space between them.
  3. Season chops lightly with salt and freshly ground black pepper.

  4. Combine all Dijon Herb Paste ingredients in a small bowl, stirring into a uniform paste.
  5. Spoon 1/8 herb paste on to each chop and spread to coat the top evenly.

  6. Bake until internal temperature of the lamb reads 140°F (about 15 minutes).

  7. Remove from oven and tent with foil 5 minutes. Serve.

    Recipe Cred: a pinch and swirl

Chicken, Crockpot


Slow Cooker Paleo Hawiian BBQ Chicken




author melissa jennings

yield 4


  • 4-6 Boneless Chicken Breasts or Boneless Skinless Chicken Thighs (I used 2 lbs)
  • 3 TBSP coconut aminos
  • 20 oz fresh pineapple with any juice
  • 1 whole green pepper sliced
  • 1/2 cup onion sliced thin
  • 1 tsp dried ginger
  • 2 fresh garlic cloves, crushed and minced
  • 1 cup BBQ sauce (I used Tessemae’s BBQ Sauce)
  • 1 TBSP raw honey
  • 1/4 cup olive oil
  • salt and pepper, optional


  1. Combine all ingredients except BBQ sauce and freeze.
  2. When ready to cook thaw the ingredients in the refrigerator overnight.
  3. Place into a slow cooker and add BBQ sauce and cook on low for 8 hours.
  4. Remove and shred chicken with two forks and serve.
  5. Salt and pepper if desired.

Recipe Cred:stockpilingmoms

Family Favorites, Soups

Turkey and Sweet Potato Chili


3 tablespoons olive oil

1 large yellow onion, finely diced

4 cloves of garlic, minced

½ serrano chili, minced

1 tablespoon chili powder (ancho chile powder if you can find it)

1 tablespoon ground cumin

2 tablespoon sweet paprika

½ teaspoon cayenne pepper

1 tablespoon salt

1 pound dark meat ground turkey

2 medium sized sweet potatoes, peeled and chopped into half-inch cubes (or about the size of a pinto bean)

1 quart chicken stock or chicken bone broth

1 15oz can black beans, drained and rinsed

1 15oz can pinto beans, drained and rinsed

1 15oz can kidney beans, drained and rinsed

avocado, cilantro, and sliced scallion for serving


1. In a heavy bottom pan, heat the olive oil over medium heat.

2. Add the onion, garlic, serrano chili, chili powder, cumin, paprika, cayenne, and salt. Cook down until caramelized and fragrant, about 15-20 minutes.

3. Add the ground turkey and cook until crumbled and combined with the onions. Add the sweet potatoes and chicken stock (or bone broth) and bring to a simmer, then cover and let cook for another 20 minutes.

4. After the sweet potatoes have cooked, add the beans, stir to combine and cook for another 20 minutes uncovered.

5. Taste for salt and spice, then garnish with avocado, cilantro, and scallions.

Recipe Cred: Goop

Breakfast, Side Dish

Spinach Pesto Quinoa Bowl

  • 2 cups multi-colored quinoa, uncooked
  • 6 cups baby spinach
  • 4 tablespoons basil pesto
  • 1/2 teaspoon kosher salt
  • 1/2 cup freshly grated Parmesan cheese plus more for topping
  1. Cook quinoa according to the instructions on the box or bag. (Instead of water, I used chicken stock for more flavor but if you want to keep this a vegetarian dish, go with water or vegetable stock.)
  2. Once quinoa is done cooking, turn heat to medium then add spinach, pesto, salt, and Parmesan cheese. Stir to combine and heat until spinach has wilted, pesto is evenly distributed, and Parmesan cheese has melted.
  3. Serve immediately with extra Parmesan cheese, if desired.

Recipe Cred: Table for Two


Appetizers, Family Favorites

Simple Tahini Free Hummus


1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
2 tablespoons almond butter or tahini
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 clove fresh garlic, finely chopped (optional)
1/2 teaspoon coarse salt
1/2 teaspoon ground coriander
Dash cayenne pepper
2 to 3 tablespoons water (if needed)

Stick it all in the food processor!! That’s it!

Recipe Cred: The Amazing Jessy O’Leary

Family Favorites, Vegetarian

Enchiladas with mushrooms, beans and cheese


3 tablespoons olive oil

1 large onion, chopped

1 poblano pepper, seeded and chopped

8 ounces cremini mushrooms, quartered or sliced if large

1 teaspoon ground cumin

1 15.5-ounce can low-sodium black beans, rinsed

8 ounces Monterey Jack or mild Cheddar, grated (about 2 cups)

kosher salt and black pepper

1 14-ounce can red chili enchilada sauce (about 1½ cups)

8 corn tortillas, warmed

fresh cilantro leaves, for serving


Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the onion and poblano. Cook, tossing often, until the onion is browned, 5 to 7 minutes. Add the mushrooms and cumin. Cook, tossing frequently, until the mushrooms are browned and tender, 4 to 6 minutes. Remove from heat. Add the beans, 4 ounces of the cheese, and ¼ teaspoon each salt and pepper.

Spread ½ cup of the enchilada sauce in the bottom of a 9-by-13-inch baking dish. Roll up the filling in the tortillas, dividing evenly (about ⅓ cup per tortilla), and place seam-side down in the dish.

Top with the remaining enchilada sauce and the remaining 4 ounces of cheese. Bake, uncovered, until the sauce is bubbling and the cheese is melted, 14 to 16 minutes. Serve topped with the cilantro.

Recipe Cred: Real Simple