Manic Monday – Super Easy and Super Fast

Even as a stay at home mom, I still get a case of the Monday’s from time to time. Whether it is Monday or not. So what do I look for in a Manic Monday recipe? I love slow cooker recipes, and things I can throw together in a pinch. These are also great recipes for when you want to cook and avoid unhealthy fast food, but may not be feeling up to a full, long prep work meal. I hope to bring you some of these ideas on Mondays in the future.

Here’s a quick paleo meal that could appeal to even the most conventional non-paleo. You might even be able to fool your family as to whether this is healthy or not!

Now let me preface all the argumentative people who like to dictate “what is or is not paleo.” Potatoes are usually included in “not paleo.” However, potatoes of all kinds are great and budget friendly. It’s also a great alternative to instant potatoes, rice, or any other processed food. So, every now and then, go ahead and enjoy a potato if it sits well with you.

Here’s what you will need:


  • Chicken Breasts (1 for each adult, 1 for 2 itty bitty kiddos like mine.)
  • Gluten free BBQ (or make you’re own…I will try to post my recipe soon.)

Mashed Potatoes:

  • Your favorite kind of potato (I love yellow golden.)
  • Almond milk, unsweetened
  • Unsalted, Grass-fed Butter
  • Pink Himalayan Salt
  • Fresh Cracked Black Pepper

Green Beans:

  • 1 Can of Green Beans (Yes…budget friendly…canned green beans.)
  • 1/2 cup Mushroom Broth (See previous post on Mushroom broth.)
  • Pink Himalayan Salt
  • Fresh Cracked Black Pepper

Trim the chicken breasts of any excess fat, skin, or as I like to think…Icky bits. Drop them in a pot of boiling, salted water. Softly boil them for 20-30 minutes until it is done. Don’t over cook, just until it is no longer pink. Put the breasts in a large bowl. Let it cool just long enough till you can touch it. Then pick it up and pull it apart. Add your favorite barbeque sauce. Keep an eye out if you’re gluten free like our family. It can hide in barbecue sauce. Always check the ingredients or make you’re own! (I’ll put it on my list of things to blog.)

Peel and cut up your potatoes. If you cut them into smaller pieces, they cook much faster. Boil them away for 20 minutes or so until you can stick a knife through a piece and it easily slides back off. (Be careful and don’t let it splash boiling hot water on you!) Drain the water and dump the potatoes back into the pan and drop in about a tablespoon of grass-fed butter. Use a whisk and make sure the butter melts and start to mush up the potato. Add just a splash of unsweetened almond milk. Add to your own taste, salt and pepper. Use the whisk and push and squish, and mash. Depending on the potato it may can become creamy. I rather loved this when I made it and my kiddos didn’t know the difference.

The green beans can cook as long as you’re working on everything else. Open the can of green beans and drain. Add 1/2 cup to 1 cup mushroom broth (depending on how many beans) to a small sauce pan. It doesn’t have to cover the beans. Add the salt and pepper. Let this simmer away. The broth really helps get rid of that canned flavor. My mom even asked me if these were fresh!!!

So there you go! On this Manic Monday…Remember to Keep Calm and Cook on! Keep quick meals in the pantry and on your grocery list so you’re less tempted to go get fast food. This is REAL food FAST! I’m sending you a quick meal that is good for you from my kitchen to yours! I hope you’ll come back next time and see what this Manic Monday Conquering, Common Sense Cook will whip up next.

-Ami M. Lee, The Common Sense Cook

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