It seems to be that when we talk about what to have for dinner, my husband always wants Italian. The more sauce, the better. I try to simplify things as much as I can and use as few ingredients as possible.

Chicken Thighs (I used 10 small boneless skinless)


2 cans tomato sauce

1 can tomato paste

3 peppers (I did 1 red, green and orange)

Salt/pepper to taste

Basil and oregano to taste

Start by browning the chicken on both sides in a skillet with a little oil (I use avocado oil). Then move the browned chicken to another plate.

Add the peppers, onions and mushrooms and sauté until soft.

Add the two cans of tomato sauce and tomato paste and scrape up brown bits from the bottom of the pan.

Add the chicken back in and allow it to simmer (covered) for 15-20 minutes.

Sprinkle with parsley and enjoy with a simple salad, spaghetti squash or zucchini noodles!

Once we stopped “ooh-ING and aaah-ING” over this meal I figured I should share it while it’s fresh in my mind. Definitely going to be a favorite.

4 chicken thighs

1 zucchini

1 yellow squash

2 portobello mushrooms (sliced)

1/2c chicken broth


For marinating chicken

Red wine vinegar

Avocado oil



2 bay leaves

I marinated the chicken in a bag with red wine vinegar, avocado oil and spices for about an hour. (I was moving quick with 4 kids running around my house).

Brown the chicken thighs in a cast iron pan in a little oil. I use a spray avocado oil. Once the chicken is browned on each side, add the veggies. It’ll be tight, but I moved the chicken around so the veggies would sauté. When the veggies are soft, add the chicken broth and olives. Use your spatula to scrape up the browned bits on the bottom of the pan. I’m not the best timer, so just use your judgment. I let the chicken and veggies simmer for about 15 minutes. Top with parsley. Served with a romaine salad with oil, red wine vinegar and a sprinkle of salt.

This past weekend we had another successful cleanse party. The ladies at the party filled out a survey and it came to light that a lot of women are searching for a meal plan that includes quick, family friendly meals. This meatloaf fits that! I had ground chicken and ground turkey in my fridge and I was at a loss for what to make for dinner. I didn’t feel like going to the store and didn’t have the “usual” meatloaf mix. My mind started racing as my family was getting hungry. I went back and forth with meatloaf vs meatballs and finally said just throw it in a loaf and it’ll workout. Well, it was a HIT. I’ll definitely be making it again.

1lb ground chicken

1lb ground turkey

Dash of coriander (because at this point I still had no idea where this recipe was going)

1/2 a zucchini shredded

1/2 a large carrot shredded

1 tsp ground sage

Salt/pepper to taste

2 eggs

1/2c almond flour

Mix all ingredients in a large bowl and form 2 loaves.

Bake 375 for 35 min

About 10 min after I put the loaves in the oven, I made a sauce for the top.

1 can tomato paste (no sugar added)

1/2c coconut aminos

Mix and spread over the meat loaves and put back in the oven

Hope you all enjoy! Please share and tag @swankyplates if you end up making any of my recipes. I’d love to hear from you 💋

Spring can be SO busy. Our group of girls hasn’t been able to find a date that worked for all of us in awhile but luckily we got together May 8 and we had a fiesta! It all came together better than I expected and every dish paired well together.

We started with pineapple margaritas (and shots of tequila 😳😬) and sat down for Mexican shrimp cocktail, Mexican crab dip and a Spanish tortilla made with white sweet potatoes along with siete chips and guacamole…. this was just the beginning. Dinner in the dining room was cabbage rolled enchilada chicken with mushrooms and “refried beans” which is actually made from eggplant and is incredible. Finally, Coconut milk flan 🍮.


Skinny Pineapple Margaritas


Mexican Shrimp Cocktail

I followed the recipe pretty closely. I omitted garlic powder and used Sir Kensington’s Ketchup. Served in my great grandmother’s glasses.

I completely winged this Mexican crab dip. I was originally going to make these Tex Mex Crabcakes (and replace the ritz crackers with almond flour) but I changed my mind thinking about standing over the stove cooking while my friends were relaxing. So I combined the crabcake recipe with my crab dip recipe.

1lb lump crabmeat

1/2 red pepper

1 jalapeño

1/4 small red onion

1/2c sir Kensington’s mayo

Pepper to taste

Combine ingredients and bake @ 350 for 20 min.


6 Hass Avocados

2 limes

1/2 jalapeño

1/4 small red onion

Salt to taste

Mix all ingredients together.

I normally add cilantro to my guac but I have several friends who don’t like it so I left it out. So, use your judgement. It’s delicious with or without to me. Also, adjust the measurements for the amount of heat you like.

Tortilla Espanola

Back story on this one. One of my best friends always made a Spanish tortilla and it was SO delicious. I avoid white potatoes but have found that white sweet potatoes are very similar for my taste. I didn’t have the recipe for what she used to use so I winged this one too (are you seeing a theme yet?)

9 eggs

1.5 Large white fleshed sweet potatoes

1 large yellow onion

Start by cleaning the potatoes and slicing VERY thin. A mandolin will be a great tool to use but if you don’t have one, get them as thin as possible.

Slice the onion

Heat olive oil in a large pot. (I filled the pot about 2″) sounds like a lot but you don’t use all of the oil.

When the oil is sizzling add the thin potatoes. Move them around a little bit so they don’t burn but become crisp.

Remove them from the oil and add salt (they’re like potato chips)

I couldn’t remember what to do with the onions, so I threw them into the oil for a few minutes.

Whisk the eggs and add in the onions and potatoes

Lastly, my friend would use a frittata pan but I just snagged a cast iron pan at Macy’s on sale and was antsy to use it.

Add a few tbsps of the oil to the bottom of the pan and then add the egg mix. Cook on medium heat going around the edge of the pan with a spatula. Once it was fairly set I baked for 10-15 minutes on 350. Top with a sprinkle of coarse sea salt.


Enchilada Cabbage Rolls

I used my enchilada sauce recipe that I posted in A 35th Fiesta. I added chicken thighs and cooked them on low in the sauce for about 4 hours. They shredded nicely and were so juicy.

Sautéed mushrooms

Cabbage leaves

Remove the leaves from the cabbage wash and boil for about 3 minutes covered in a large pot. Pat dry and let cool.

Add shredded chicken with (drained) sautéed mushrooms and enchilada sauce.

Wrap the meat mixture in the cabbage and top with more enchilada sauce.

Bake 350 for 20 min

**not my picture. I took it from the website where I found these amazing refried beans. They’re made with eggplant. So easy and absolutely delicious!!

Paleo Refried Beans


Coconut Milk flan which tastes very similar to authentic flan!

Coconut milk flan

I used 4oz ramekins and 1/2c fit perfectly without overflowing.

Hope you enjoy these recipes! Please let me know what you think!!

We had such a wonderful Easter this year. Busy, but relaxing at the same time. I was so happy with the meal we had and I was completely humbled to be paid a great compliment. One of our guests said he hadn’t had fall apart lamb since his mother made it and it brought him back to his childhood. The flavor combinations were so good. I ended up making two lambs because my grandmother doesn’t eat any spices, so I just did a tiny bit of salt and pepper, chicken broth, and a squeeze of lemon. I baked uncovered in my cast iron pan at 450 for 30 minutes, covered and turned down to 350 for 3 hours. I was expecting to bake another 30 minutes but my lamb had a pop up timer that popped up. I left it covered for about an hour (maybe a little longer) and it was still hot, juicy and tender. It sliced like butter. I used this Slow roasted leg of lamb recipe. Next time I’m going to adjust my timing, although, cast iron pot recipes can be very forgiving. The food stays hot for awhile so it’s good to use for dinner parties.

My kids ate a ton more sugar than I was planning on them having… but they enjoyed themselves. Watching them help each other hunt for eggs was so sweet and melted my heart. (I think I cried about 8 times throughout the day because there was so much love in our house).

Our dinner guests own the Cheese Chalet in Wilmington, DE and they brought a delicious Greek antipasto. It paired perfectly with the meal.

The cookies I made aren’t paleo, but they’re a family recipe and I always indulge in a couple of them. I skipped the carrot cake because it was just too much to have. The almond cake was delicious though. I just topped it with berries ( next time I’m doing a glaze though!!) Lemon Almond Flour Cake Recipe

I hope everyone had a wonderful Easter!