Butter Garlic Chicken with Dill Mayo Dip

I need to catch up on posting recipes we've been eating. But this one couldn't wait!

For Mother's Day, Jesse and the boys gave me two paleo cookbooks. I've looked through them quite a few times, mainly just for inspiration. One recipe kept catching my eye though - Butter Garlic Wings from Make It Paleo. Having two small boys who can't manage wings was a problem.

So in typical Connie fashion, I thought about how to tweak it to make it work for us...

I guess it's a winner! Everyone cleaned their plates, and Gabriel is on his THIRD plate ;) We ate it with cucumbers sprinkled with salt, pepper, and dill.

BUTTER GARLIC CHICKEN

1/2 cup butter
10 cloves garlic, minced or pressed
Salt
2.5 lbs thin, boneless, skinless chicken thighs

Preheat oven to 325.

Heat butter in a small pan on medium low. Add garlic and salt. Simmer for 3-4 minutes.

Place thighs in a baking dish. Pour butter sauce over them and turn to coat. Bake, uncovered, for 30-35 minutes until done.

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And here is the A-MAZ-ING dip to go with it. It's so good that Ethan wanted a spoon to finish off what was left on his plate! I'm glad I had doubled the recipe since I'm sure we'll find lots to eat with it!

DILL MAYO DIP

1 cup mayo
2 tsp dried dill
1 tsp garlic powder
1 tsp onion powder
1 tsp pepper
Salt

Combine.

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Both recipes are adapted from Make It Paleo by Bill Staley and Hayley Mason :)

Tonight's Yummy Supper

This is what we had along with the loaf of homemade bread:

Garlic Green Beans
(adapted from Fit for Life)

2 tbsp olive oil
1 tsp garlic, minced or pressed
4 c frozen green beans, cut into 2-inch pieces (I used 1 lb frozen, then doubled)
1/4 tsp thyme
1/2 tsp salt
2 c water
1 vegetable bouillon cube
Squeeze of lemon juice (optional)

In large heavy saucepan, heat oil. Add beans and saute over high heat to sear, stirring frequently. Add garlic and saute a few more minutes. Add thyme, salt, water and bouillon. Bring to a boil. Cover and simmer for 20 minutes. Add lemon juice.

I doubled the recipe and I'm glad as it wouldn't have made much otherwise! And they were so good, we all ate a lot of them!

Low Carb Lunch

I defrosted some chicken breasts for lunch but didn't know what I was going to do with them. I ended up throwing together something simple with yummy results!

GRILLED CHICKEN WRAPS

Chicken breasts
Mrs. Dash chicken grill seasoning
2/3 c. mayonnaise
3 tbsp. mustard
2 tsp. tarragon
Romaine leaves

Season chicken breasts with grill seasoning. Cook on George Foreman-type grill until done. While chicken is cooking, mix together mayonnaise, mustard, and tarragon. Spread mustaise on Romaine leaves. Slice cooked chicken into strips and wrap in Romaine like a burrito.