"Spaghetti" and (my very own first original recipe) Portabella Mushroom, Onion, Sun Dried Tomato Meat Balls Stuffed with Goat Cheese

Whats on the menu? "Spaghetti" and (my very own first original recipe) Portabella Mushroom, Onion, Sun Dried Tomato Meat Balls Stuffed with Goat Cheese

How easy was it to make?  I have to say I was terrified! I have never in my life made meat balls... and I never make up recipes, I am a recipe following girl. Not this time! I really wanted to make meat balls and "spaghetti" and the only way to find exactly what I wanted in a meat ball was to do it myself!

So, I stopped at Hannaford (my usual Friday night shopping location) and confused the hell out of our friend J who was shopping at the same time. He was confused that he may have been in some parallel universe as he has never seen me at the grocery store. Clearly the "wrong" Cormier was shopping!! I assured him that everything was alright and I was just there to get things to make my ONE dinner of the week!

I headed home with the following:
1lb of Grass Fed Beef
2 Portabello Mushroom Caps
1 Small White Onion
Chopped Sun Dried Tomatos in Oil
Goat Cheese
Organic Tomato and Basil Sauce

Things I used that already had at home:
1 Egg
Almond Flour
Minced Garlic
Parsley/Oregano/Salt/Pepper
Spaghetti Squash

I chopped the onion, added that with the garlic, to a pan on medium heat and let it cook a bit than added the mushrooms and sun dried tomato (about half the jar with as little oil as possible and let it go till everything "looked" cooked... I am so bad at this.

After that I tossed it all into the food processor, thinking that might make it a little "smaller" for the meat balls. I added some parsley, oregano, salt and pepper to another bowl, than an egg, than the meat and against everything I ever want to do... squished it around with my hands (totally grossing myself out). I added the veggies and squished some more, than added some almond flour because it was a little wet from the oil of the veggies.

When that was all mixed I started making balls. I stuffed each one with a little piece of goat cheese and sealed the ball around it. They were pretty big. Definitely bigger than a golf ball... but hey, who dosent like big balls?! Meat balls people... get your mind out of the gutter!

After I was done I washed my hands 500 times (because really, the whole squishing raw beef iggs me the eff out) and put them in the oven at 400 degrees... for 30 minutes.

I had already cooked the spaghetti squash so it was cooling while I made these. I heated up the sauce and when Hubs got home he has his very first "Sarah Original" dinner! I was pretty proud of me!

So... how was it? Patting myself on the back here. It was fantastic. I mean come on, meat, sundried tomato, garlic and goat cheese... how could I have gone wrong! Unless of course I killed us with undercooked beef. 

Will I make it again? I have permission from Hubs... as he ate the leftovers the next day, YES, I will certainly make these again!

Pre Sauce

Post Sauce

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 Bacon Slaw

Original recipe is here, http://cfscceat.blogspot.com/2011/08/paleo-bacon-coleslaw.html. I use more oil and vinegar when I make it, so I included my quantities. Came out delicious. I love coleslaw and the extra little zing from the dijon mustard was great (and of course there is BACON in it!)

*Disclaimer: Unless you use nitrate free bacon this recipe is not considered totally Paleo, so if you are doing a Paleo Challenge or staying completely 100% Paleo this recipe will cost you points.*

What you need:

- 1 Head of Cabbage (I use a mandolin to shred it as thin as I can)

- 2 Carrots Shredded

- 1 Red Onion (I use the mandolin for this as well)

- 6 Strips of Bacon

- 1 Tbsp Dijon Mustard

- 1 Tbsp Honey

- 1 Cup Apple Cider Vinegar

- 1/4 Cup Olive Oil

- Salt and Pepper

What you do:
- Cook bacon until crisp, reserve bacon fat for later

- Combine shredded cabbage, onion and carrots in a large bowl

- In a separate bowl combine mustard, honey, vinegar, olive oil, 2 Tbsp bacon grease, salt and pepper

- Crush up bacon into small pieces and add to cabbage

- Pour dressing onto cabbage and bacon mixture and mix well  

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

Bacon and Sweet Potato

After discovering (or so I think) my sensitivity to eggs I had to come up with an alternative for breakfast. Alas... we had some bacon, when dont we have bacon in the fridge, and some onion... and a sweet potato... it resulted in a FANTASTIC breakfast!!

What you need:
- 1 Small Sweet Potato (cut into small pieces)
- Olive Oil
- Onion
- Mushrooms
- Bacon

What you do:
- Coat sweet potato in a little olive oil and roast at 300 degrees for about 8 minutes
- While they are roasting on medium heat cook sliced up bacon
- Once it starts to brown add onion
- When bacon is almost crispy add mushrooms
- About 2 minutes later pull potatos from oven and add (oil and all) to pan
- Cook for another minute than remove from heat and serve
- I like mine with a little balsamic vinegar on it... thats optional...

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...

Egg Muffins

Seeing as how I get up at the butt crack of dawn every day to head to the gym, when I get back I have no time for breakfast. I pop my protein shake after my workout, try to get in some carbs when I get home but by the time I get to work I am hungry again.

Hubs makes these Egg Muffins for me on Sunday and they last all week!! I toss them in the microwave for about a minute and have a yummy protein and veggie filled breakfast every day!

What you need:
1/2 lb of 85% Lean Ground Beef
1 Can of Mushroom Pieces and Stems
1 Can of Diced Tomatos and Chilis
1/2 White Onion
10 All Natural Free Range Eggs
Olive Oil
Coconut Oil

What you do:
- Preheat oven 375
- Brown the beef until done and set aside
- Chop and saute onions in olive oil until done set aside
- Crack all 10 eggs and whisk in a separate bowl
- Grease muffin tins with coconut oil
- Fill muffin tins with meat, onion, tomato and mushrooms
- Pour eggs into each tin and gently mix each one slightly
- Bake 20-22 minutes
- Pop out of muffin tins to cool on rack.

Notes: We use a "Texas Muffin Pan" bigger than regular size muffins. This recipe makes 8 muffins...