Summer Paleo Zucchini Boats

Cooking from scratch aka limited ingredients! I have always cooked and made my dinners from scratch. My son-in-law has asked don’t you have any spaghetti sauce in the cupboard? Cori my daughter answered ‘that would be cheating, that’s against mom’s beliefs, NO!’ 😂

I make my own stuff like salad dressings, sauces, soups, marinates, granola because I can’t always count on finding what I want from the stores. After living on the road for many years, cooking anywhere I was, in anyone’s kitchen, cooking at a ranch, or as a camp cook in the bush, I wanted to always be able to make all of my recipes. Tonight I have converted an old classic because we have gone organic and Paleo, we are trying to get away from pesticides which are not banned in the US but in every other modern country.

CLASSY CHICKEN is an old family favorite that we have been making for years from ’Best of Bridge’ a very famous Canadian Cookbook necessary in every Alberta kitchen.

It calls for Mayo and Campbell’s Cream of Mushroom or Chicken Soup. Mayo is very easy to make or buy Primal Kitchen, which has no sugar, is made with healthy ingredients like Avocado Oil. I’ve tried to make a substitute for Cream of Mush soup forever. We have a million zucchini's growing in our garden and were lucky to get some giant ones from our neighbor so I decided to make this recipe more healthy (aka from scratch and paleo friendly) and stuff one of the zucchini.

Here it is...

Sauté your organic, humanly raised chicken tenders... OMG so tender and juicy when you get nice ones. Don’t over brown them and they will stay silky tender, once cooked just right, turn the heat off and add 3 crushed garlic cloves. Remove from pan and once cooled cut them into small size pieces. Sauté 2 chopped portobello mushrooms in avocado or olive oil, grind some fresh Himalayan salt and pepper over them. I have found that the trick to golden mushrooms is to let them cool, once you reheat them they are perfect. Use a medium bowl to mix 1/4 Cup of lemon or lime juice. (I have learned to substitute lime for lemon since I have lime trees), 1 t curry powder, 1/2 cup Primal Kitchen Mayo, then add mushroom and blend smooth with an immersion blender, mix chicken pieces and the mushroom sauce and spoon into large halved and seeded zucchini boats.

Bake at 450 for 40 mins.

Ingredients (serves 4)

• 1 extra large overgrown Zucchini

• 2 chicken breast

• 2 Portobello mushroom

• 3 garlic

• Avocado oil to cook with

• ¼ C lime juice

• 1 tsp curry

• ¼ - ½ C mayo

• Salt and Pepper