Zucchini Pesto Rollups

These came from paleomg.com/zucchini-pesto-roll-ups/ I just made a few alterations

*Disclaimer: for this to be 100% Paleo you have to use nitrate free sausage.*

What you need:
2 zucchinis, ends removed, sliced (I used a mandolin)

4 Sausages (we used nitrate free spicy sausage that was precooked)

1 cup Basil

1/3 cup olive oil

1/3 Cup Lemon Juice

1 Clove of Garlic

salt and pepper to taste

pinch of garlic powder

What you do:
- Cut zucchini with mandolin.

- Add garlic and basil to food processor and mix

- Slowly add olive oil

- Add lemon, salt and pepper (than taste and add whatever you want to perfect it)

- If you didn’t buy precooked sausage grill it up and let it cool

- Lightly oil zucchini and season with garlic powder, salt and pepper

- Slice sausage into 1” piece

- Spread pesto onto a slice of zucchini

- Roll sausage  with zucchini and secure with toothpick

- Warm up on the grill to cook the zucchini and heat the sausage.

- ENJOY!

Apple and Onion Pork Chops

I love the flavor of apple and pork chops together... and while I loved the previous recipe I made with them this one was MUCH easier on a weeknight when I get home from work. Found it here http://fastpaleo.com/onion-apple-pork-chops/ It did not disappoint!

  

What you need:
6 boneless pork chops

3/4 tsp garlic salt

3/4 tsp lemon-pepper

6 tsp olive oil

3 medium apples, peeled and thinly sliced

2 small red onion thinly sliced

1 cup chicken stock or water

6  tbsp honey

What you do:
- Season the chops with garlic salt and lemon pepper

- Brown chops in skillet with oil (or we use bacon fat), remove when done and keep warm

- Sauté apple and onion in the skillet you cooked the chops in until soft

- Preheat oven to 350

- Stir in chicken stock and honey

- Allow to boil, reduce heat than simmer for 5 min uncovered

- Put chops in baking dish with onions, apples and sauce over the top of them

- Bake at 350 for 20 minutes (until pork is done)

Paleo Butternut Squash Lasagna

This one comes from http://www.health-bent.com/beef/paleo-butternut-squash-lasagna (we took out the red peppers because I am not a fan, we used a cup of stewed tomatos instead)

What you need:

- 1 lb hot Italian sausage, casing removed

- 1 red onion

- 3 cloves garlic

- 1 15 oz can organic sauce

- 1/4 c extra virgin olive oil

- 1 c stewed tomatos

- Basil

- 1 small butternut squash

 

What you do:
- Preheat oven to 400
- Crumble sausage and brown with onions and garlic

- Peel and cut the ends off of butternut squash, cut in half

- Slice squash into long (lasagna noodle) strips

- Combine sauce, olive oil, tomato and basil and mash in food processor

- Layer bottom of 9 x 9 pan with sauce (we used a 13X9 pan and doubled the recipe)

- Layer squash trying not to overlap to cover bottom

- Layer Italian sausage

- Repeat until everything is gone (leaving enough sauce for the top)

- Bake 45 minutes

- Let stand for 45 minutes before serving

Jalapeno and Garlic Burger

What I like about these is the ZIP that the burger has from the jalepeno... and the garlic flavor is just an added bonus. You can dress this one any way you want!! Its gooood!!

What you need:

- 1lb Ground Beef

- Sliced jalapenos (as small as you want and as many as you want)

- 2 Tbsp Minced Garlic

- 1/3 Cup Almond Flour

- Salt and Pepper

- Optional Toppings, Sun Dried Tomato, Avocado, Portabella Mushrooms

What you do:
- Mash beef with jalapenos, garlic, salt, pepper and almond flour until mixed well

- Heat skillet to Medium

- Cook burgers to preferred doneness

- Garnish with your choice of topping!

This one has a portabella mushroom bun and sun dried tomatos...

This one has a side of asparagus and mushrooms and it is garnished with avocado and sun dried tomato...

Butternut Squash and Sausage

This was a quick and easy dinner to throw together when you have little time. It comes out great and can be easily reheated for lunches through the week. You can of course substitute the hot sausage for sweet sausage... or add any veggies you want!

What you need:

- All Natural Hot Sausage

- Butternut Squash (peeled and cubed)

- 1 Onion Sliced

- 1 Green Onion

- Garlic

- Olive Oil

What you do:
- Preheat oven to 400

- Peel and slice sausage

- Mix all veggies with olive oil and garlic in a bowl

- Put in baking pan

- Add Sausage

- Bake 45 min (until sausage is done)

Rolled Flank Steak with Spinach

I was proud of myself with this meal... Hubs usually does most of the dinner making at our house. I really want to take some more responsibility for it (and some of the burden off him) so I made dinner the other night.

We love steak, there is no question about that. Than add in spinach, garlic, onion, chili pepper... its a match made in heaven!

Got the original recipe here... but made a few modifications. http://cfscceat.blogspot.com/2009/12/rolled-flank-steak.html

What you need:

Flank steak, (1-1/2~2 lbs.)

1 Bag of Spinach

5 Tsp Minced Garlic

1/2 diced yellow onion

3 tsp olive oil

1/2 tsp. red chili pepper

1 T almond meal

3 T dried parsley

ground pepper

sea salt

cooking string

What you do:

- Preheat oven to 350 degrees

- Cook 3 pieces of bacon until crispy and set aside

- Saute 1tsp olive oil, onion and 2 tsp garlic

- Add spinach

- While that is cooking down pound our flank steak as thin as you can make it

- Add 2 tsp olive oil, 3 tsp garlic, chili pepper and almond meal to mini food processor to make paste

- Once spinach is cooked crush up bacon and add to spinach mixture

- Spread paste evenly on pounded out steak

- Spread spinach mixture over that

- Roll up (from the short end) and secure with string, I needed a second pair of hands to help with this one...

- Stuff what squishes out back into the ends

- Put in baking pan and bake for about 40 minutes (use a meat thermometer, you want 145 degrees)

- Let sit for 5 minutes than slice in in 1/4" pieces and serve

Paleo Chicken Scallopini

This is one of my absolute favorites. I am a HUGE fan of lemon and capers and white wine... so its perfect! We typically make this for dinner a night during the week and take the leftovers for lunch the next day. So delish! In the picture you will see that we didnt have any mushrooms that night, so we used tomatos... I like it better with the mushrooms, but it just goes to show you that you can improvise or make substitutions if you dont like everything or have anything from a recipe.

The original recipe is here... http://cfscceat.blogspot.com/2011/02/paleo-chicken-scallopini-over-spaghetti.html

What you need:

4 skinless, boneless chicken breasts

2 T olive oil

3 cloves garlic, minced

1/2 C almond meal

1 T dried parsley

pinch sea salt and 1 tsp. black pepper

1/2 C sliced mushrooms

2 T capers

2 T lemon juice

1/4 C white wine (or chicken broth)

1 lemon, thinly sliced

What you do:

Pound chicken breasts pretty thin (about 1/4 inch). Combine almond meal, parsley, salt and pepper in a shallow bowl. Heat olive oil in a large saucepan. Dredge chicken breasts in almond flour mixture. Brown chicken breast in olive oil, about 5 minutes on each side. Remove chicken breasts. In same pan, add garlic and mushrooms and saute until tender (you may need to add a tad more olive oil). Add wine and deglaze pan. Stir in capers and lemon juice. Add chicken breasts back to pan. Place thinly sliced lemons over the chicken pieces, cover, and cook for another 10 minutes.

We usually serve it with spaghetti squash... THIS is how I make it.