Monday, April 2, 2012


Pollo Rellenos (Poblanos stuffed with Chicken)

1/2 onion, chopped
2 Chicken Breasts, skin and bone on
1/2 tsp chili powder
1/2 tsp dried oregano
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt

Preheat oven to 350ยบ.  Chop onion and place on the bottom of a roasting pan lined with foil. Pat chicken breasts dry. Combine spices and rub all over chicken. Roast in the oven, skin side up for 35 minutes, or until the juices run clear. 

Remove from oven and let rest. When cool enough to handle, remove skin and shred the chicken with a fork. Put back in a sautee pan with the onions that are at the bottom of the roasting pan. Add 1/4 tsp of cumin, chili powder, oregano and salt. Stir in 1 Tbsp cilantro. Cook for a minute or so to pump up the flavor a little more. 

I reserved about 1/2 a breast to make a chicken quesadilla for the little one. 

Roasted peppers: Place 2 poblano peppers under the broiler until black, about 2 minutes. Flip and blacken the other side. Place the blackened peppers in a ziplock bag, sealed, for 10 minutes. This will loosen the skin.  Peel the roasted peppers; stuff with chicken mixture. Add 1/4 c cheese on top of non-paleo version.  Broil until melted. Serve with green onions, guacamole, and salsa. 

note: I used the red pepper as a salad topping!

Spicy Avocado Cilantro Dressing/Dip

1/4 avocado
1 jalapeno
1 Tsbp minced onion
1 garlic clove
1/4 tsp cumin
handful cilantro
2 Tbsp lemon or lime juice
2 Tbsp water
1 1/2 Tbsp champagne or white wine vinegar
1/2 tsp salt
1/2 tsp pepper

Combine all the ingredients in a blender. Toss in a salad or use as a dip!

Three Diets, One Dinner


  1. Super yummy! Definitely cooking this for W when he gets here.

  2. Wow, so many of your recipes lokk fantastic. I am so happy to have found your site, your family is a bit like mine. I am paleo and love it. Finally, at 37, I feel great physically and mentally. A lifelong battle with eating disorders has been slowly doused as I am learning that food as fuel gives me so much more power and that, in truth, the right food is your strongest defense, not your enemey.
    I am feeling more and more guilty everyday, though. I feed my family (husband and 3 kids, ages 7, 5, and 2) mostly good, homemade food with a nice variety of vegetables and fruit. There is, however, too much junk food in my house. I get waves of nausea and self doubt when I pour them a bowl of their requested Lucky Charms in the morning, for example. Last night, my 5 year old son ate 4 pumpkin muffins, home made yes, but loaded with sugar and wheat. (He has cancer, so I am absolutely terrified about sugar, but I also know that, due to chemo, he can't eat/taste many foods, and he's losing weight, so what to do?)
    I would love to hear what your favorite recipes are....I see so many that I want to try (and will) but it's always great to hear what another person's family finds that works for all.
    Thank you for taking the time to blog, it must be tedious at times. Know that your commitment to the task makes life easier for people like me.
    With gratitude,

    1. Kim, please see my response on my latest post,

  3. This dressing is fabulous! I am now going to do this with ALL of the avocado's in my fridge. I think you should submit the dressing (I made mine thicker and use it as a dip, too) here:Only 3 days left to submit your favorite recipe to be considered for our Readers Favorites Cookbook! What are you waiting for? Submit your favorite now!


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