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

Paleo Chicken Fingers

This was found at http://fedandfit.com/2012/01/13/paleo-chicken-fingers/ ... they were PERFECT for the first quarter of the Pats game!! We want to figure out how to get them a little crispier, but the breading had great flavor!! Good Stuff!! 

We served them with Tomato Mayonnaise.

What you need:

3 chicken breasts cut into strips

2 eggs

1 1/2 cups almond meal

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tsp paprika

1 Tsp salt

1 Tsp pepper

What you do:

- Preheat oven to 375
- Line a baking sheet with and place wire baking racks on top

- Wisk eggs in small bowl

- Mix almond meal, garlic powder, onion powder, paprika, sea and pepper in a small bowl

- Coat chicken in mixture

- Dip in eggwash

- Second coat in almond meal

- Put on baking rack

- Bake 20 minutes

- Turn up to 400 deg and bake an additional 5 minutes

- Let stand 10 minutes, than serve!

 

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)

Apple & Bacon Stuffed Pork Chops

Got this recipe from (http://www.paleoparents.com/2011/stuffed-pork-chops/)... we made WAY to many, but they were good for leftovers.

They were a royal pain in the ass to make (I am not going to lie)... but I would do it again. They were worth it.

What you need:
6 1″ thick pork chops
2 Tbsp lard
2 medium baking apples, peeled, cored and diced
10 strips of bacon, diced
1 red onion, diced
2 cloves garlic, minces
4 fresh sage leaves, finely chopped
1/4 tsp paprika
1 Tbsp lemon juice
1 Tbsp salt
1/2 tsp pepper

What you do:
- Pocket your pork chops
- In a medium pan melt lard over medium-high heat
- Cook apples, bacon and onion until onion is softened and bacon is crispy, about 8 minutes
- Add garlic, sage, paprika and lemon juice and toss for 2 minutes
- Remove stuffing from heat, transfer to bowl and set-aside
- Salt and pepper each side of pork chop, stuff it with as much stuffing as you can fit and use a skewer or toothpick to close and prevent spilling
- Insert pork chops into the hot pan to sear on each side, cook each side of the chops for 5 minutes in hot pan over medium-high heat
- Transfer pan/dutch oven to 350 degree oven and bake uncovered for 35 minutes

Baked Pork and Apple Casserole

This is another one from "The Paleo Recipe Book" by Sebastien Noel.

I thought it was pretty good. Hubs, not so much a fan. But hey... it was worth a shot!

What you need:
- 1 Cup Diced Carrots
- 2 Tbsp Cooking Fat
- 1 1/2 lb Pork Tenderloin Sliced into 1" Medallions
- 1 Cup Chopped Onion
- 1 1/2 Cups of Coconut Milk
- 1 Tbsp Thyme
- 1/4 Tsp Ground Cinnamon
- 1/8 Tsp Black Pepper
- 2 Red Apples (I used Macs)

What you do:
- Preheat oven to 350 degrees
- Over medium-high heat cook the pork for about 4 minutes each side in 1 tbsp of fat
- Remove pork and add carrots and onions into pan with remainder of fat for about 5 minutes
- Mix coconut milk, thyme, cinnamon and black pepper in a separate bowl
- Place pork in baking dish, add vegetables on top of pork than pour liquid mix over the top of that
- Quarter the apples and lay on top of mixture
- Bake for 30 minutes

p.s. we doubled the recipe in these pictures...

Crock Pot - Pot Roast

This is great for those nights that Hubs is working than going to CrossFit. He preps it, than I plug in the crock pot before I leave for work. When I get home, I get a nice hot dinner (that isnt bacon and eggs) and he can eat when he gets home. We are always thinking of the next days lunch, so we always make enough for dinner than lunch the next day.

*Disclaimer: Red Wine is considered paleo in moderation. If doing a Paleo Challenge check the "rules" of your challenge to be sure that red wine is allowed in moderation or risk losing points.*

What you need:
- 4 Lb Bottom Round or Chuck Roast
- Red Wine
- Celery
- Mushrooms
- Onion
- Butternut Squash
- Garlic
- Sea Salt
- Pepper
- Natures Place Concentrated Beef Broth

What you do:
- Place the meat in the crock pot fatty side down
- Peel and cube butternut squash and add to crock pot
- Clean and half mushrooms and add to crock pot
- Slice up onion and celery and add to crock pot
- Be sure to get the veggies down the sides of the meat
- Mix 1/2 cup of red wine, 6 cloves of garlic, tsp salt and tsp of pepper with beef concentrate
- Pour liquid over meat
- Turn crock pot on low for 8-10 hours

Almond Flour Breaded Chicken

We make this quite a bit, it originated in the scallopini recipe, but we like it so much we have made it with speghetti squash and organic pasta sauce with mushrooms. You can substitute this chicken anywhere you would have breaded chicken. Its great alone or with a topping.

What you need:

4 skinless, boneless chicken breasts

1/2 C almond meal

1 T dried parsley

pinch sea salt and 1 tsp. black pepper

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.

At this point you can continue with the scallopini recipe or you ca do what we did here, serve with spaghetti squash and organic sauce.

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.

Paleo Shepards Pie

We make this one a lot for work lunches and started putting it in a 11X9 glass pan. Its easy to scoop into tupperware and take as leftovers. It heats up well and we typically make it on a Sunday and have it for a few meals during the week.

 

Got the recipe at (http://cfscceat.blogspot.com/2011/01/paleo-shepherds-pie.html) we added celery.

 

What you need:

1 lb. ground lamb (or ground beef)

1 onion, chopped

2 C carrots, sliced

1 tsp. ground black pepper

1/2 tsp. sea salt

3/4 C beef broth

1 T arrowroot powder

1 T dried thyme

1 T olive oil

Celery

1 head cauliflower, broken in chunks

2 T coconut oil

1/2 black pepper

What you do:

Preheat oven to 400 degrees. On the stove top, steam cauliflower chunks until just tender. Put in a food processor and add coconut oil. Blend until creamy, season with ground pepper and set aside. Heat olive oil in a skillet and saute onions until tender. Add ground lamb and cook until crumbly and brown. Add carrots and celery and cook for another 5 minutes. Mix beef broth and arrowroot powder together. Slowly add the mixture to lamb and carrots. Season with the salt and pepper and simmer for about 5 more minutes. Pour into a 9-inch pie pan. Spread cauliflower over the top and bake for about 30-35 minutes (remove when top starts to brown, and sides are bubbly).

It looked like this...