Chicken, Dinner, Food, Lunch, Recipes

Prosciutto Perfection

Prosciutto Perfection

As many of you know who follow my blog I love to just grab what I have in the fridge and make a meal happen.  I don’t like to think too hard unless I have to, especially when it comes to food!  Here’s what John and I quickly threw together for lunch yesterday and we both loved it enough to blog about it.  The boys also gave their stamp of approval when they devoured the leftovers for an after school snack!

Prosciutto Perfection

3 oz prosciutto, diced

4 already cooked chicken breasts, diced

2 leeks, trimmed and diced

1 bunch kale, diced

2 tablespoons coconut oil

1/2 tablespoon balsamic vinegar

Black pepper and garlic powder to taste

3 parsnips

Peel the parsnips and cut into chunks.  Place in your pressure cooker with a cup of water, bring to pressure and cook for 7 minutes.  If you do not have a pressure cooker, hurry up and get one; or you can steam the cut up parsnips for 10-15 minutes. While the parsnips are cooking, dice your meat and veggies.  Heat the coconut oil in a large skillet and add the diced leeks.  Cook until the leeks start to brown, add the diced prosciutto and cook for another 4-5 minutes.  Add the kale and saute until the kale is wilted.  Add the chicken, balsamic vinegar, garlic powder and black pepper.  Saute for another 3-4 minutes.   Remove the parsnips from the pressure cooker and mash.  Serve the stir fry over the mashed parsnips.

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Sarah Fragoso

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

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  1. James Hudson says:

    It’s awesome that you have got your kids eating this way! You are setting them up for success! I hope I can mold my 2 year old into the same habits as he gets older.

    1. James –
      You’ll be surprised how quickly they take to it. My girls (3 and 20 months) love being CaveKids.

    2. Sarah says:

      Thanks James, and you can – just keep doing what you are doing and your little one will go right along with you.

  2. Holy cats! Can’t wait to try this one – just have to search out some prosciutto. I wonder how the taste would change using bacon (I have some in the fridge…)

    1. Robin – I have some bacon too, and will probably try this with the bacon and again later with prosciutto. =) I don’t have leeks, but will use onions for now. This is what I love about Sarah and Paleo, you can sub a lot of stuff in and out! 🙂

    2. Becky says:

      Cosco and Bj’s sell it pretty cheaply with nothing in it, but pork and salt.

    3. Sarah says:

      I think bacon would be fine with this. I just happened to have some prosciutto and went with it to mix things up a bit.

  3. Cindi says:

    Girl!!! This one is calling my name!!!! Where do you come up with this stuff?

    Love ya!!!!

    1. Sarah says:

      I just go for it and pray it will turn out! LOL! Love ya too my dear!

  4. Pureed parsnip is so good.. This sounds like a great way to combine it!
    Do you think I can leave out the prosciutto (I can’t have pork..) or should I subsitute it with cut up beef sausage or something else?

    1. Sarah says:

      I think substituting with some beef sausage would be really good. It would add that other element that makes this dish super yummy!

    1. Sarah says:

      Thanks Jenn!

  5. MommyD says:

    Can you recommend a brand of pressure cooker? Thank you!

    1. Sarah says:

      I like my Fagor pressure cooker. Check out my amazon store and click on kitchen essentials and i have listed the pressure cookers that I recommend there as well!

  6. Becky says:

    In cooking with leeks, I’m not quite sure how much of the green leaf tops I am “supposed” to use. Did you use all of the green tops? How did you get them chopped so fine? Any tricks? Some of the green tops seem to be tough.


    1. Sarah says:

      I cut off most of the green tops, leaving about 1/2 of an inch. Cut them in half lengthwise and then dice them that way. Just make sure you clean them really well, they can be kind of sandy in between the leaves.

  7. Sue says:

    Going to have this for tea ! looks great 🙂 I follow one of your recipes most days and we just love them. I have just “followed” you on twitter and I was proud to see I was your 1000 follower :-)) I am a lucky girl. Have a great weekend, Sue x

    1. Sarah says:

      Wow Sue! I’ll always remember you as my 1000 twitter follower, now I should probably go tweet something!! LOL!

  8. Laura says:

    Yummy! Made this for dinner last night and the whole family loved it! I subbed out the parsnips for cauliflour rice and the proscuitto for bacon since I didn’t have any. It was AWESOME! Thanks for all the good ideas 🙂 We are always trying your recipes!

    1. Sarah says:

      Sounds great Laura! I’ll have to try it next time with the cauliflower rice – I think my kids would love that!

  9. Jess says:

    I’m not following a 100% paleo diet (yet) but I am learning and easing my way into it with a lot of help from your site. I just wanted to thank you for wanting us to be healthy and for making it so easy.

    1. Sarah says:

      Thank you Jess and best of luck to you! You can do it!

  10. Stephanie says:

    Sarah, I love this site. The recipes are amazing! I’ve recently started eating Paleo and you’re definitely an inspiration. I’m 22 and don’t have children yet, but I’m so happy to have resources like your site so I know how to feed my children right when I do have them. Thank you!

    1. Sarah says:

      Thank you so much Stephanie! : )

  11. Tiffany says:

    Just made this for supper (did sub bacon for the prosciutto) and it was a hit with my 4 picky daughters…they gave the thumbs up for a repeat performance! They also loved the Fun Burgers earlier in the week. I’ve pre-ordered your book…can’t wait!
    Thanks for making such yummy, healthy, family-friendly meals…as Paleo Rookies, we are still learning! Thanks for your help!

    1. Sarah says:

      Thank you Tiffany and I’m so glad you all liked this one! : )

  12. Yummy!

    I am usually pretty good about meal planning and only buying what is on my list. Are there items you buy weekly or keep on hand to help with throwing a Meal together? I am thinking more perishable items than pantry.

    1. Sarah says:

      Hi Danielle! Check out this post for a list of pantry/fridge staples.

      1. Danielle says:

        Thanks Sarah!
        Fun burgers for dinner tonight. NOM NOM NOM

        I had seen the pantry list before but somehow I missed the fridge portion. Mommy brain got the best of me I guess.

  13. Carroll Kennedy says:

    Great recipe & delicious.:)

  14. Jaime says:

    I started Paleo two weeks ago when I saw how it had helped my sister who had done a 30 day challenge through her Crossfit gym. I have a history of being a terrible cook and a really lazy eater. However, your blog has truly helped me. I check it every day and have been able to follow your recipes, best of all I like the food I have prepared! This recipe was awesome. In just these past two weeks I have noticed that I sleep better, wake up easier, have more energy, experience way less headaches, and I fit into my jeans again. I am totally purchasing your cookbook when it publishes in May and I am indebted to you and your helpful website for helping me implement and maintain this positive lifestyle change 🙂 Thank you!

    1. Sarah says:

      Thank you Jaime, and I’m SO SO glad to hear how much better you are feeling – so awesome!!

  15. maejord says:

    Just finished eating this meal for the whole family and everyone loved it!! Great flavor and was very easy and quick to fix. I didn’t have kale, so I used frozen chopped spinach which worked well for a substitute. Definitely will fix this again.

  16. Laura says:

    When I saw this recipe, I knew I had to try it, but I didn’t have all the ingredients and had other stuff that needed to be used up before I left on vacation so I majorly improvised. I really liked the mashed parsnips under the stir fry!! I used turkey, broccoli, spinach, celery, turkey broth, sea salt, turmeric, and half of a bunch of fresh cilantro. It was an amazing breakfast and top notch nutrition to start the day!!

    1. Sarah says:

      Hi Laura, sounds amazing!!

  17. Susan says:

    My husband told me this morning, “You know…that dinner last night? It was great! I mean, I’d order that at a restaurant!” Needless to say, he got the left overs for lunch.

  18. Cannot wait to try this receipe!! One question: I’ve never used coconut oil and I’m wondering how strong is it? I mean, is the entire dish going to taste very coconuty? I don’t think I would mind it too much, but my partner is not a big fan of coconuty food, unless it’s a curry 😉
    Thanks 🙂

    1. Sarah says:

      Coconut oil is typically very mild in flavor and will not overpower your dish. Most people, including my oldest son who is not a huge coconut fan likes the flavor of coconut oil. Hope that helps!!

  19. I can’t get the parsnips to be complete mush. I always have to take stems out even after pureeing it for a while. Any tips?

  20. dana says:

    loved this! made it last night and my husband and i agreed it was way tasty. parsnips…who knew? thanks!

    1. Sarah says:

      So glad you liked it!!

  21. Tiffany says:

    We are moving towards Paleo and this is the first meal that I prepared for them. Made this tonight for my family and they loved it! I added some onions and mushrooms. We will make this one again!

  22. This really is perfection! I used red onions instead of leeks because that’s all I had. It was still amazing! My husband loved it too. Thanks so much! I love your website.

    1. Thank you Roni, so glad you enjoyed the recipe!

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