{New Recipes 32, 33, and 34 - Chicken and Yam Noodle StirFry, Easy Shredded Beef, and Dijon Chicken with Roasted Brussels Sprouts}

I am bound and determined to reach my goal of at least 52 new recipes this year.  I've got some ground to make up though...  Here's several of our recent new recipes.

Chicken and Yam Noodle StirFry (adapted from: EverydayPaleo.com)
1 lb. chicken breast, diced
1 package Sweet Potato/Yam Fettuccine
1 small onion, diced
4-5 zucchini and/or summer squash, diced
1-2 bell peppers, diced
3-4 carrots, diced
A few splashes of coconut aminos
1 teaspoon of ginger
1/4 cup chicken broth

Saute chicken and onions until the chicken is cooked through.  Add the rest of the veggies and saute until cooked through.  Once the noodles are done, combine the noodles, chicken/veggies, and sauces until well-combined and warmed through.

The hubs and I both liked this a lot.  The yam noodles have a slightly awkward texture for the first few bites. Once you get used to it, they are pretty good.  I had the leftovers for lunch and they tasted even better the next day!  (For those that want to try sweet potato/yam noodles, you can find them at your local Asian grocery.)

Easy Shredded Beef (from PaleOMG)
2-3 pounds London Broil
2 large yellow onions, sliced
1/2 cup beef stock
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon chili powder

Toss it all in the crockpot.  Cook on low for ~8 hours.  Shred the beef and leave in the crockpot to soak up a little juice for about 1 hour.

We both loved this recipe too.  There's nothing better than tossing meat in the crockpot and coming home to a delicious smelling meal.  I prepared some roasted veggies (cauliflower and carrots) with bacon and roasted sweet potatoes to go along with this.  The shredded beef would probably be really good on a salad too!

Dijon Chicken with Roasted Brussels Sprouts (from Fast Paleo) 

1-2 tablespoons of extra virgin olive oil

3 chicken breasts

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 cup chicken broth, divided

2 tablespoons Dijon mustard

12 ounces Brussels sprouts

Preheat oven to 425°.  Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 425° for 7-10 minutes or until done. Remove chicken from pan and keep warm.

Heat the same pan over medium-high heat. Add 1/2 cup broth and cider (Just realized as writing this post that we omitted the cider.  Oops!). Bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low, simmer 4 minutes or until thickened. Whisk in mustard/

Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add Brussels sprouts and saute 2 minutes or until lightly browned. Add remaining salt and 1/4 cup broth to pan. Cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.

This dish was a hit in my books, but not so much for the hubs.  He's been really good about eating veggies that he isn't fond of, including Brussels sprouts.  However, they just weren't good to him in this particular dish.  We both loved the chicken and the contrast offered by the Dijon mustard.  The chicken is a definite "make again", but probably with a different veggie on the side.