The first recipe is for Chipotle Lime Carnitas. I didn't change a thing about this recipe so I'm just linking to it. I loved that it cooked all day in the crockpot which freed me up to spend time making other things. The end result was so delicious that I almost wish I'd made more! Mr. Helen loved the flavor of this meat so much he didn't even want to roll it up in a soft wrap as suggested - he just put a pile on his plate and ate it. This will definitely be a permanent part of our rotation.
The second recipe was for chicken meatball packed with vegetables that I found a couple of weeks ago on one of my favorite new blogs, Multiply Delicious. I changed up the portions a bit and changed the method because my food processor isn't big enough to handle all the ingredients at once. If you have a non-vegetable eater in your house, this is a great way to get some vegetables in them. Of course, this is also paleo friendly but I think would fit well for those who eat low carb as well.
(barely adapted from a recipe seen on Multiply Delicious)
1 1/2 cups chopped carrot (about 3 carrots)
1 1/2 cups chopped zucchini (about 1 large)
3 large cloves garlic
1/2 cup fresh parsley
1.5 lbs. boneless, skinless chicken breast (for me this was 3 breast halves)
1 tsp. sea salt
1 tsp. freshly ground black pepper
1 tsp. dill weed
6 T almond flour
In the meantime, using a food processor, pulse carrots until finely chopped. Empty into a large bowl.
Pulse zucchini until finely chopped, empty into bowl.
Pulse garlic and parlsey together and add to other vegetables in bowl.
Pulse chicken breasts until ground, add to bowl.
Sprinkle almond flour over everything and add salt, pepper and dill, then crack eggs over. Using your hands, mix everything together well. This mixture will be very wet.
Using a large spoon or tablespoon, scoop rounded tablespoonfuls out onto prepared cookie sheets.
Bake at 350 for approximately 30 minutes.
Per your request, there is now a recipe tab at the top of the page with links to posts that have recipes, enjoy!