Coleslaw

This is the coleslaw I make that my boys love!

COLESLAW

2 lbs (910g) cabbage, shredded
1 lb (455g) organic carrots, shredded
1 cup (240g) Hidden Valley coleslaw dressing 
1 cup (220g) Blue Plate mayonnaise
Celtic sea salt
Freshly ground pepper

Mix all ingredients together. I find it easiest to mix the veggies first, mix everything else in a separate bowl, then mix it all together. 

I use the shredding disc on my food processor for the veggies.

I always think it tastes better the second day, so I make it the day before we're going to eat it.

Butter Garlic Chicken with Dill Mayo Dip

This super yummy recipe is on my health blog. But I always come to this blog to look for it, so I guess I better put a copy of it here :p

BUTTER GARLIC CHICKEN

1/2 cup butter
10 cloves garlic, minced or pressed
Salt
2.5 lbs thin, boneless, skinless chicken thighs
Couple dashes of liquid smoke, optional

Preheat oven to 325.

Heat butter in a small pan on medium low. Add garlic, salt, and liquid smoke. 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.

You can also cut the chicken into bite-sized pieces and saute in the sauce instead of baking.

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This dip is good with just about everything!

DILL MAYO DIP

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

Combine.

Best made a day ahead of time.

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