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Coconut Entrée Recipes

Arugula Pesto Chicken

 Arugula_Pesto_Chicken
Arugula Pesto Chicken
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

Chicken:

Arugula Pesto:

  • 4 cups fresh arugula
  • 1 cup fresh basil
  • 1/4 cup pine nuts
  • 1 teaspoon minced garlic
  • 1 teaspoon sea salt

In a bowl, combine chicken breasts, olive oil, vinegar, Italian seasonings and minced garlic. Toss to coat.

Grill chicken breasts over medium heat for about 6-8 minutes on each side or until cooked through. Alternately, you can saute the chicken breasts in a large skillet over medium heat for about 6-8 minutes on each side.

Meanwhile, combine arugula, basil, pine nuts, garlic and salt in a food processor. While greens are blending, drizzle in coconut oil. Blend until smooth.

Slice chicken breasts and place over zucchini pasta. Top with arugula pesto and tomato slices. Sprinkle a little parmesan cheese, if desired.

*Make your own zucchini pasta using a julienne peeler, vegetable peeler or mandolin.

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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No Potato Veggie Hash

No_Potato_Veggie_Hash
No Potato Veggie Hash
photo by recipe author

 

Servings: 4
Preparation Time: 25 minutes

  • 2 cups green beans, trimmed and cut into about 2″ pieces
  • 1 large zucchini, diced
  • 1 large yellow squash, diced
  • 1/2 cup onion, diced
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 2 tablespoons coconut oil

In a large skillet, heat coconut oil. Add in green beans, zucchini, squash, onion and seasonings. Stir until combined. Saute over medium heat for about 15 minutes, stirring occasionally. Serve and enjoy.

Courtney from Columbus, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Zesty Chicken and Veggies

zesty-chicken-broccoli
Zesty Chicken and Veggies
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

  • 2 chicken breasts, cut into chunks
  • 1 tablespoon coconut oil
  • 8 ounces mushrooms, diced
  • 2 cups broccoli florets
  • 1 teaspoon minced garlic
  • 1 cup cherry tomatoes, cut in half
  • 2 cups spinach, chopped
  • 3 tablespoons Italian dressing
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

In a large skillet, saute chicken in coconut oil for about 10 minutes, turning once. Add mushrooms, broccoli, garlic, tomatoes and spinach. Drizzle dressing over everything and sprinkle salt and pepper over mixture. Cook on medium heat for about 15 minutes or until chicken is completely cooked through. 

Great served with brown rice, and a fresh green salad.

Courtney from Columbus, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Spicy Salmon Quinoa Fiesta

Spicy_Salmon_Quinoa_Fiesta
Spicy Salmon Quinoa Fiesta
photo by recipe author

 

Servings: 8
Preparation Time: 45 minutes

Spicy Quinoa:

  • 3 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 tomato, chopped into bite sized chunks
  • 3/4 teaspoon cayenne pepper
  • 1 1/4 teaspoons Pink Himalayan Salt
  • 1 teaspoon lemon juice
  • 1 tablespoon + 1/4 teaspoon chili powder
  • 2 teaspoons cumin
  • 3/4 teaspoon red pepper flakes
  • 3 cups filtered water
  • 2 1/2 cups quinoa (soaked and rinsed)

Salmon:

Toppings:

  • sliced avocado
  • fresh cilantro
  • feta cheese (or chevre)
  • fresh lemon or lime juice
  • chopped tomato

Spicy Quinoa:

Place 2 tablespoons coconut oil in a small saucepan over medium-high heat. Add onions and garlic, saute till softened and translucent. Add tomato, cayenne pepper, salt, lemon juice, chili powder, cumin, and red pepper flakes. Cook mixture until tomatoes are softened.

Add 3 cups of water and the quinoa to the saucepan. Bring to a boil. Cover reduce heat to low, and cook for 30-35 minutes. Let stand for 3 minutes. Fluff with fork and mix in additional tablespoon coconut oil.

Salmon:

Preheat oven to 400 °F.

Place salmon in a baking dish, sprinkle with red pepper flakes, chili powder, salt, cayenne pepper, lemon juice, and butter. Cover and bake for 15-25 minutes or until flaky and tender.

Garnish with your choice of toppings and enjoy!

Marijah from Columbia, KY won $50 for this recipe and photo! Submit yours here!

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Pineapple Chicken Fried Rice with Coconut Oil

Pineapple_Chicken_Fried_Rice_with_Coconut_Oil
Pineapple Chicken Fried Rice with Coconut Oil
photo by recipe author

 

Servings: 4
Preparation Time: 20 mins

  • 2 cups uncooked rice
  • 3 pieces chicken tenderloin
  • salt and pepper
  • 1/4 whole fresh pineapple
  • 2 cloves garlic
  • 1 teaspoon finely minced ginger
  • 1 scallion
  • 2 tablespoons + 3 tablespoons coconut oil
  • 2 teaspoons fermented soy sauce

Cook rice and set aside.

Tenderize chicken with the meat mallet. Season chicken with salt and pepper. Pan sear the chicken until fully cooked through. Rip chicken apart with 2 forks and set aside.

Cut the pineapple into small chunks. Finely mince the garlic and ginger. Chop the scallion.

Heat up a deep skillet or a wok with 2 tablespoons of coconut oil and stir fry the finely minced ginger and garlic with the chopped scallions and pineapple for 2 minutes. Before you take out pineapple add 2 teaspoons of fermented soy sauce and mix well. Put all the pineapple in a separate bowl and set aside.

Heat up the pan again with 3 tablespoons of coconut oil. Put in the rice, pineapple and chicken. Stir fry until well mixed, season with salt to taste and serve.

Amy from Brooklyn, New York won $50 for this recipe and photo! Submit your coconut recipes here!

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Salmon with Coconut Milk Sauce

Salmon_with_Coconut_Milk_Sauce
Salmon with Coconut Milk Sauce
photo by recipe author

 

Servings: 2-4
Preparation Time: 40 minutes

In a large pot, over medium heat, add 2 tablespoons of coconut oil and fresh ginger. Stir for a minute as the pan warms up. Add diced tomatoes to pot and cook while stirring for 3-4 minutes. Add 1 cup coconut milk, lower the heat, cover the pot and let simmer 12-15 minutes.

Rub coriander spice, salt and pepper into salmon steaks.

In a grill pan, over medium-high heat, add 2 tablespoons of coconut oil. Pour coconut sauce into the grill pan. Place all four salmon steaks in the pan, in the sauce. Cook salmon steaks for 8 minutes on each side (depending on thickness, time might be less).

Place salmon steaks on a bed of vegetable rice and spoon the coconut sauce over top. Serve hot!

Note: To make vegetable rice – prepare brown rice as usual, including half a cup finely chopped broccoli, 3/4 cup finely chopped mushrooms, and two minced garlic cloves.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Emily from Durham, North Carolina won $50 for this recipe and photo! Submit yours here!

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Cabbage and Brat Skillet

Cabbage_and_Brat_Skillet
Cabbage and Brat Skillet
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

In a large skillet, melt coconut oil. Add potatoes, cabbage and onion. Saute over medium heat for about 15 minutes or until potatoes are cooked through and start to brown. Add bison brats and spices. Cook for an additional 10 minutes. Top with a drizzle of mustard, if desired.

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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Thai Coconut Curry

Thai_Coconut_Curry
Thai Coconut Curry
photo by recipe author

 

Servings: 4
Preparation Time: 45 minutes

Marinated Meat:

  • 2 boneless, skinless chicken breasts, or approximately 1 1/2 – 2 cups chopped raw chicken, or about 1 pound thinly sliced beef or meat of your choice
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ginger, ground, or freshly grated
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 2 tablespoons lemon or lime juice
  • 1 tablespoon corn starch or arrowroot starch, optional

Sauteed Vegetables:

  • 1 tablespoon coconut oil or butter
  • 1 medium onion, thinly sliced
  • 1 thinly sliced bell pepper
  • 1 large peeled and coined carrot

Curry Paste:

Sauce:

Mix all marinated meat ingredients together in a container with a cover, and allow to marinate in refrigerator for at least 3 hours or overnight.

In a medium skillet, melt the coconut oil over high heat and saute onion, bell pepper and carrot until crisp-tender, about 5 minutes. Remove the veggies and keep warm in a covered bowl.

In the same skillet, melt 1 tablespoon coconut oil. Add the marinated meat and saute over medium high heat until cooked through, about 10 minutes.

Lower heat to medium and push the meat to one side of the pan. Add the curry paste ingredients to the open side of the skillet and stir together until combined.

Add coconut milk to the skillet. Add the salt and sugar and stir thoroughly to incorporate curry paste. Cook over medium heat until beginning to boil, stirring continuously. Add the veggies and the basil, if using. Serve hot over Jasmine rice.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Melodie from Fort Mill, South Carolina won $50 for this recipe! Submit yours here!

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