Author: Oregon Valley Farm

Chicken Spaghetti Squash Skillet

Posted on January 25, 2023 by - Chicken, Health & Wellness

This Chicken and Spaghetti Squash recipe is so tasty and full of fun flavors! If you are a low carb/keto person and miss pasta, you might like spaghetti squash as an alternative. However, this recipe would also be super delicious even without the spaghetti squash!

Lots of healthy protein and fat in this recipe! Enjoy!

INGREDIENTS:

  •  1 large roasted spaghetti squash
  • 2 Tbsp avocado or olive oil
  • 1/2 onion, chopped
  • 4 cloves garlic, minced
  • 1 large head of broccoli, florets only, chopped
  • 1-1.5 lb boneless, skinless chicken breast, chopped
  • 3 cups baby spinach
  • 1 cup sun-dried tomatoes (if in liquid, drain first. You can also used dried)
  • 2 Tbsp fresh basil, chopped
  • 1 tsp pink Himalayan or sea salt, to taste
  • 2/3 cup feta cheese, crumbled
DIRECTIONS:
SPAGHETTI SQUASH
Preheat oven to 400F
Cut ends off the squash and slice it in half, lengthwise. Scoop out and toss the seeds and “innards”. 
Drizzle the inside of each half with oil and spread it around with your fingers. Sprinkle with plenty of salt. 
Place the squash face down on a baking sheet and bake for 35-50 minutes (depending on how soft you want it and how big the squash is). Test by sticking a fork into the squash to make sure it is soft to test doneness.
Remove the squash from the oven and once it is cool enough, use a fork to scrape out the insides into the “spaghetti strands”. 
CHICKEN MIXTURE
Heat a large skillet on the stove over med-high and add the avocado oil. Once the oil is warm, add the chopped onion and saute until soft. 
Next, add the chopped chicken and garlic to the skillet; sprinkle with salt and pepper and cook, stirring occasionally, until cooked through. 
Add the broccoli florets, sun dried tomatoes, spinach and basil. Cover the skillet and allow to cook until spinach is wilty and broccoli is cooked, but not too soft (3-5 minutes). 
Stir in the cooked spaghetti squash and feta cheese. Season with any additional salt and pepper desired and serve!

Baked Crack Chicken Breasts

Posted on December 29, 2022 by - Chicken, Health & Wellness

What is not to love about this recipe? There’s bacon, cream cheese, melted cheddar all slathered on chicken breast! It is amazing, low carb and will leave you feeling super satisfied! This recipe is full of protein and good fat…you will NOT miss all the carbs!

INGREDIENTS:

  • 4 slices bacon, diced and cooked
  • 1 Tbsp butter
  • 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
  • Pink himalayan salt and ground pepper, to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika

For the topping:

  • 4oz cream cheese, softened
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried dill weed
  • 1/2 tsp dried chives
  • 4 oz shredded cheddar cheese

For garnish:

  • chopped fresh parsley
  • sliced green scallions
DIRECTIONS
1. Preheat oven to 400F.
2. Grease a 9×13 baking dish with butter and set aside.
3.Pound chicken breasts to 1/4-inch thickness and season with salt, pepper, garlic powder, and paprika.
4. Set a large skillet over medium-high heat and add butter and, once the butter has melted, add the chicken breasts. 
5. Cook the chicken breasts for 2 to 3 minutes on each side (or until golden brown).
6. Remove chicken from the skillet and place in your prepared baking dish. 
7. In a small bowl combine cream cheese, garlic powder, onion powder, dill weed, and chives; mix well. 
8. Top each chicken breast with 2 tbsp of the cream cheese mixture. Spread to coat each chicken breast well.
9. Sprinkle half of the bacon on top of the chicken. Then sprinkle the shredded cheese over the chicken breasts.
10. Bake, uncovered, for 15 minutes, or until chicken is cooked through (165F internally with a meat thermometer) and the cheese is golden and melted.
11. Remove from oven,
garnish with remaining bacon, fresh parsley, and scallions and ENJOY!!

Ground Pork Stuffed Mushrooms

Posted on November 30, 2022 by - Health & Wellness, Pork

Ground Pork Stuffed Mushrooms

It doesn’t have to be a challenge to have delicious meals and appetizers during the holidays that are also good for you (and don’t derail you)! We stick to low carb during the holidays and even those who aren’t following the same protocol LOVE the food! You can’t go wrong with healthy fats, lots of great herbs and spices in addition to your pasture raised meat! In fact, when you load up on the good stuff and make sure to have lots of protein, the cravings for the garbage just aren’t as strong! 

Enjoy this delicious recipe that can be switched up with different flavors very easily!

INGREDIENTS:

  • 1 lb ground pork (sometimes I use Italian, sometimes I use plain)
  • 1 lb cremini mushrooms
  • 4 oz cream cheese
  • 1/3 cup shredded mozzarella
  • Pink himalayan or sea salt, as desired
  • Ground pepper, as desired
  • 1/2 tsp red pepper flakes (more or less depending on preference)
  • 1/4 cup grated parmesan cheese
DIRECTIONS:
1) Preheat your oven to 350F. Clean the mushrooms and remove the stems.
2) In a large skillet over medium heat, brown the ground pork then move it to a large mixing bowl.
3) Add the cream cheese, mozzarella cheese, and combine. Add salt and pepper as desired.
4) Spoon the mixture into the mushroom caps. Sprinkle with Parmesan cheese. 
5) Put the prepared mushrooms into a casserole dish and bake for 25 minutes, until the mushrooms are soft and the cheese is golden.
Enjoy!

Pork Chops with Rosemary Mushroom Cream Sauce

Posted on October 19, 2022 by - Health & Wellness, Pork

Pork Chops with Rosemary Mushroom Cream Sauce

The flavor in these pork chops is mouthwatering! These turned out so delicious and moist. I grew up really disliking pork chops; however, the key is to not overcook them! I always thought they were dry. I have learned as an adult that the meat thermometer is our friend! I make sure to use that to ease my mind in terms of cooking pork enough, but not so much that it’s overdone. 

If you like the mushroom flavor, I highly suggest using a truffle salt with this dish! It’s spendier, but you can find small containers of it at some specialty stores, so you don’t have to commit to a big expensive jar of it! 

This is really a very simple recipe! Few ingredients and very little prep involved! Enjoy!

 

INGREDIENTS:

  • 2 Tbsp olive or avocado oil
  • 4 bone-in pork chops
  • 3 medium shallots, chopped
  • 12 oz cremini mushrooms, sliced thin
  • 1/2 tsp fresh rosemary, chopped
  • Pink Himalayan or sea salt (or truffle salt), to taste
  • Fresh ground pepper, to taste
  • 2/3 cup heavy cream

DIRECTIONS:

In a large skillet, heat oil on medium-high. Season pork chops with salt and pepper on both sides. 

Cook pork chops until browned on both sides (around 5-6 minutes). Remove from skillet and cover to keep warm. 

Reduce heat to medium, pour off excess fat from skillet. Add shallots, mushrooms, rosemary and a pinch of salt. Cook about 5 minutes, stirring occasionally. 

Add cream then add the pork chops back into the skillet with the sauce.

Simmer about 5 minutes until the pork chops are cooked through (145F).

Jalapeño Lime Drumsticks

Posted on September 26, 2022 by - Chicken

Jalapeno Lime Drumsticks

If you like something with a little kick, but not overly spicey, you’ll love this recipe! Of course, you can easily dial the spice up or down either way with more or less jalapeños. Remember to really clean the seeds and membranes out of the inside of the jalapeños if you are extra sensitive to spice!

Marinating these drumsticks with this coconut amino base (better for you than soy sauce) really gives it a delicious flavor! 

I ate mine solo, but you can absolutely add some riced cauliflower or a big salad to these yummy Jalapeño Lime Drumsticks (for some keto options). They would be a pretty great appetizer as well! 

INGREDIENTS:

  • 1/4 cup avocado oil
  • 1/4 cup coconut aminos
  • 3 Tbsp fresh squeezed lime juice + some wedges for serving
  • 5 thin slices of fresh ginger
  • 3 scallions, sliced
  • 2 cloves garlic
  • 3 jalapeños + some slices for serving if desired
  • 5 sprigs freish thyme
  • 1/4 tsp ground allspice
  • Pink Himalayan salt (to taste)
  • 12 chicken drumsticks  

DIRECTIONS:

  1. Puree these ingredients in a blender or food processor: coconut aminos, lime juice, ginger, scallions, garlic, jalapeños, thyme, allspice and a pinch of salt until the mixture is smooth. 
  2. Pour the marinade into a gallon size zip lock bag with the chicken. Seal (making sure to release air) and toss to coat. 
  3.  Place the sealed bag on a plate and refrigerate at least 4 hours but you could go overnight as well. 
  4. Heat the oven to 425F. Line a backing sheet with foil and then place a wire rack over that. Take the drumsticks out of the marinade and arrange them on the rack (discard the marinade). 
  5. Bake about 35-40 minutes; until the drumsticks are cooked through and at least 160F internally. 
  6. Serve with jalapeños and lime wedges if desired. 

Spinach Artichoke Stuffed Pork Chops

Posted on August 19, 2022 by - Health & Wellness, Pork

Spinach Artichoke Stuffed Pork Chops

I’ve said this here before, but I used to hate pork chops! I learned only recently that it’s all about how you cook them. Not only were these juicy and tender, but obviously there was a bunch of deliciousness stuffed into them! 

This keto/low carb pork chop recipe is super filling. You really don’t need any kind of a side dish served with it. 

There is a lot of dairy in this recipe. I always opt for organic when I can and definitely go for products without added hormones.

For the mayonnaise I opt for something made with olive or avocado oil. I avoid industrial seed oils like canola, corn and soy as much as possible! These are highly inflammatory!

Just like with our meat choices, all of this has an added impact over time! 

INGREDIENTS:

  • 4 oz cream cheese, softened
  • 2 Tbsp sour cream
  • 3 Tbsp mayonnaise
  • 1/2 can artichoke hearts, drained and chopped
  • 5 oz frozen spinach, thawed and drained
  • 1 clove garlic, minced
  • 1/3 cup mozzarella, shredded
  • 2 Tbsp parmesan cheese, freshly grated
  • Pink Himalayan salt (to taste)
  • Fresh ground pepper (to taste)
  • Crushed red pepper (to taste)
  • 4 pork chops (pasture raised)
  • 2 Tbsp olive or avocado oil, divided

DIRECTIONS:

  1. In a large bowl, mix together the cream cheese, sour cream, mayonnaise, artichoke hearts, spinach, garlic, mozzarella, parmesan and desired amount of salt, pepper and red pepper flakes. Combine well. 
  2. Season the pork chops on both sides with salt and pepper. Cut slits into the thick parts of the chops deep enough so you can fill them with roughly 1.5 Tbsp of the spinach artichoke filling. 
  3. In a large skillet, heat 1 Tbsp of the oil over medium heat. Cook 2 pork chops at a time until they are cooked through (around 4-5 minutes per side). 

Enjoy!!

Greek Stuffed Chicken

Posted on August 19, 2022 by - Chicken, Health & Wellness

Greek Stuffed Chicken

This Greek Stuffed Chicken recipe looks fancy, but it really doesn’t take much time in the kitchen or any special tricks. It has amazing flavor with the dill, lemon, feta, garlic…so tasty! This dish is low carb/keto and very filling; no sides needed!

INGREDIENTS:

  • 4 boneless, skinless chicken breasts (pasture raised)
  • 3 Tbsp avocado or olive oil
  • 1 Tbsp fresh squeezed lemon juice
  • 1 Tbsp fresh dill, chopped (extra for garnish)
  • 1 Tbsp fresh parsley, chopped (extra for garnish)
  • 2 cloves garlic, minced
  • pink Himalayan salt (to taste)
  • Fresh ground pepper (to taste)
  • 1 small zucchini, halved and sliced thin
  • 2 medium tomatoes, halved and sliced thin
  • 1/2 red onion, halved and sliced thin
  • 2 lemons, halved and sliced thin
  • 1 cup crumbled feta
  • 1 cup mozzarella, shredded

DIRECTIONS:

  1. Preheat oven to 400F. 
  2. Make 4-5 deep slits in each chicken breast (do not cut all the way through). 
  3. Place the chicken breasts in a casserole dish.
  4. In a small bowl, combine the oil, lemon juice, dill, parsley and garlic. Whisk and the drizzle over the chicken breasts, making sure the oil gets inside the slits you just made. 
  5. Stuff each chicken breast with the thinly sliced tomatoes, zucchini, red onion and lemons. 
  6. Season with desired amount of salt and pepper. 
  7. Sprinkle feta and mozzarella on top of the chicken and bake at 400F for about 25 minutes, or until no longer pink inside!
  8. Garnish with extra dill and parsley. Enjoy!

Ginger Pork Bowl

Posted on August 18, 2022 by - Health & Wellness, Pork

Ginger Pork Bowl

If you love lots of flavor and you love a meal in a bowl, this is for you! Your taste buds will be very entertained with the different tastes in this dish! This is a low carb/keto version, but you can use rice or quinoa if you prefer that to riced cauliflower. 

INGREDIENTS:

  • 6 green onions, finely chopped
  • 3 Tbsp coconut aminos (healthier version of soy sauce!)
  • 2 tsp brown sugar monk fruit sweetener 
  • 1/2 tsp crushed red pepper
  • 1 Tbsp minced fresh ginger
  • 1 clove garlic, minced
  • 1 lb pasture raised ground pork
  • 1 Tbsp avocado or olive oil
  • 1 medium cucumber, peeled and chopped
  • 1/2 cup fresh herbs of choice (mint, cilantro or basil)
  • Riced cauliflower, cooked
  • Lime wedges for garnish

DIRECTIONS:

  1. Combine half of the chopped green onions with the coconut aminos, monk fruit sweetener and crushed red pepper. 
  2. Heat 1 Tbsp avocado oil in a skillet over medium-high heat. Add ginger and garlic and cook about 30 seconds.
  3. To the skillet, add pork, stirring and breaking up as it cooks. 
  4. When pork is cooked through, add coconut amino sauce. 
  5. Cook another few minutes while stirring to allow flavors to combine well. 
  6. In a medium sized bowl, combine the remaining green onions, cucumber and herbs of choice. 
  7. Spoon pork mixture over cooked riced cauliflower and top with cucumber mixture. Garnish with lime wedges and enjoy!

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Ground Pork from Oregon Valley Farm

Ground Pork

1-20 pounds of ground pork available in three flavors: Breakfast, Italian and Plain. Our pork is pasture raised, vegetarian fed with no antiobiotics or hormones.

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Berry Chicken Summer Salad

Posted on August 18, 2022 by - Chicken, Health & Wellness

Chicken Berry Salad

There’s nothing like a fresh salad with juicy berries for a delicious summer dinner! Easy and little cooking involved for those hot days. I love using Sun Valley Mustard for recipes and of course this one did not disappoint! It’s so great with chicken!

We offer several varieties of mustard flavors. I used Chardonnay for this recipe, but I think a number of them would have been just as good!

INGREDIENTS:

  • Cooked, whole chicken (you’ll want 3+ cups of bite size pieces of chicken)
  • 1 shallot, finely diced
  • 2 Tbsp red wine vinegar
  • 1/3 cup olive or avocado oil
  • 2 tsp gourmet mustard
  • 2 cups mixed greens
  • 1.5 cups berries of choice (sliced if necessary)
  • 1/4 cup fresh basil or mint leaves (I used mint leaves from my herb garden, and it was amazing)
  • Pink Himalayan salt, to taste
  • Fresh ground pepper, to taste

DIRECTIONS:

  1. Remove meat from chicken and cut into bite sized pieces. 
  2. In a small bowl combine the shallot, red wine vinegar, mustard and a pinch of pink Himalayan salt and fresh ground pepper. Whisk.
  3. Keep whisking as you add in the oil of choice. 
  4. Place all of your greens, berries and chicken in a salad bowl or dish into individual bowls/plates. 
  5. Garnish with mint or basil and drizzle with dressing!
  6. Enjoy!

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Organic Whole Fryer Chicken from Oregon Valley Farm

Whole Fryer Chicken

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Greek Chicken Cucumber Salad

Posted on July 13, 2022 by - Salad

Greek Chicken Cucumber Salad from Oregon Valley Farm

Here’s a super tasty, easy meal that is PERFECT for a hot summer day! You can either make the chicken as directed below or precook a whole chicken and use the shredded meat instead with the marinade as a sauce.

This dish is light and yet filling at the same time! It’s cool and crisp with the cucumbers and tomatoes and the zesty marinade and tzatziki sauce add wonderful flavor.

This recipe is keto/low carb as is! You can add some riced cauliflower if you want a little extra while still keeping it keto/low carb.

INGREDIENTS

For The Chicken:

  • 4 boneless skinless chicken breasts
  • Plain Greek yogurt
  • 1/4 cup fresh squeezed juice from lemons
  • 3 cloves garlic
  • 1/2 tsp pink Himalayan salt
  • 1/4 tsp ground black pepper
  • 1 Tbsp oregano
  • 1 Tbsp red wine vinegar

For The Tzatziki:

  • 1 cup plain Greek yogurt
  • 1 Tbps fresh squeezed juice from lemons
  • 1 Tbsp garlic
  • 1/2 tsp pink Himalayan salt
  • 1/4 tsp ground black pepper
  • 1 Tbsp dill
  • 1/4 cup olive or avocado oil

For The Cucumber Tomato Salad:

  • 1 Cucumber, sliced
  • 1 pint Cherry Tomatoes (or sliced tomatoes of your choice)
  • 1/2 cup Red Onion, thinly sliced
  • 1 Tbsp. Lemon Juice
  • 1/4 cup Olive Oil
  • 1 Tbsp. Red Wine Vinegar
  • 1 Tbsp. Garlic
  • 1 Tbsp. Oregano

Extra:

  • Feta Cheese for serving

DIRECTIONS

Combine all the marinade ingredients in a dish with the chicken, making sure to combine well. Allow to marinate at a minimum 20 minutes but you can leave it overnight as well.

Remove the chicken pieces from the marinade and cook in a large skillet with olive or avocado oil over medium-high heat for 3-4 minutes on each side until the pieces are no longer pink inside.

For the cucumber salad: combine all salad ingredients and toss to combine.

For the tzatziki: whisk all the tzatziki ingredients together in a small bowl.

Place the chicken, cucumber salad, tzatziki, and feta cheese in a bowl and serve.

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Boneless Skinless Chicken Breasts from Oregon Valley Farm

Boneless Skinless Chicken Breasts

These meat chickens are raised on a pasture in moveable pens so that they are given the opportunity to eat fresh grass every day.

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