Week Six Menu

Cashew Chicken - fry chicken in ghee, add celery, green bell pepper, 4 tsp coconut aminos, pinch cinnamon and ginger, top with chopped cashews

Mexicali Meat - fry beef, add jalapeños, fire roasted tomatoes, green and red bell peppers, 2 tsp chili powder, 1 tsp cumin. Top with Pico de galo

Italian Chicken Breast - combine 1 onion and three garlic cloves with ghee, until onion is clear. Add a can of organic pizza sauce, simmer fifteen minutes. Add chicken, cook until done.

Spicy Bison Steaks - Add spicy seasoning to bison, and fry or grill until done. Compliment with spicy red potatoes.

Spaghetti Squash & Meatballs - Microwave 2 squash for 10 - 15 minutes. Open and scrape, keeping squash, discarding the rest. Add to skillet, with Silver Palate sauce, simmer. Bake meatballs (beef, onion garlic powder, onion powder and Italian seasoning). Simmer in skillet.

BLT Wraps - bacon, lettuce and tomato, wrapped in romaine leaves with avocado and garlic ranch dressing.

Italian Wedding Soup - http://lexiscleankitchen.com/2014/03/09/paleo-italian-wedding-soup/