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Garlic Chicken Butternut Squash Lasagna

Butternut squash lasagna

http://paleomg.com/garlic-chicken-butternut-squash-lasagna/

I love paleomg. It is where I get the bulk of my yummy dishes. This is one of the many dishes that are delish! The only drawback is that a lot of the original recipe portions are too small for a family. Hey I can't blame her- who wants to cook for an army when you don't have to? On the other hand, I just so happen to be raising an army right now- so I usually have to adjust her portion sizes.

For this recipe, I would recommend doubling it no matter what...the recipe only makes an 8x8 or 9x9 inch dish. I usually make 3 or 4 times the original sauce and meat quantities. You do not have to double the squash. If you use a mandolin slicer, one squash will stretch for 2 pans.  We recommends letting the lasagna sit for about an hour after it is done cooking- I never do (I'm too impatient), so my lasagna is probably a little more runny than intended. Another thing to do, would be to make this the night before and let it thicken up in the fridge...Gosh, I love leftovers! :)

Pancake Muffins

Paleo Pancake Muffins

http://theworldaccordingtoeggface.blogspot.com/2012/01/day-in-my-pouch_25.html

This is genius! Take any paleo pancake recipe and pour in muffin tins and bake at 350 degrees F for 12-15 minutes. This is so much faster for those busy mornings. I like to throw these in the oven while I scramble some eggs and everything is on the table in 15 minutes! So nice! I threw dark chocolate chips in the ones above, but you could also try blueberries, bananas, strawberries, BACON...or whatever else you want! The kids don't care that they aren't pancake shaped...they will embrace anything with the name "pancake" in it. Hmmm...maybe I should start putting pancake in more meal titles?

Eggplant Canneloni

I stumbled across a non-paleo version of this recipe in Self magazine. I was intrigued to try it because my husband LOVES both eggplant and goat cheese. He loved it! I have to be honest though, it wasn't such a hit with the kids (mainly because they don't care for goat cheese). This is a Mediterranean dish, I think I might experiment and try an Italian version...I'll keep you posted! If you like eggplant and goat cheese- make this!

You won't be sorry!

 

 

Eggplant Cannelloni.
 http://www.self.com/fooddiet/recipes/2007/10/eggplant-cannelloni

 

INGREDIENTS

Sauce

• 1 tablespoon coconut oil
• 4 large shallots, sliced
• 4 cloves garlic
• 2 jars (12 oz each) roasted red peppers, drained
• 1/2 cup fresh squeezed orange juice (juice of 1 orange)

Eggplant

• 1 medium eggplant, cut lengthwise into 1/2-inch slices
• 3 tablespoons coconut oil, melted

Filling

• 8 oz goat cheese
• 8 kalamata olives, pitted and minced

4 tablespoons chopped fresh parsley

 

PREPARATION

1. For sauce

   Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3 to 5 minutes. Add peppers and juice; bring to a boil. Lower heat; simmer until peppers are soft, about 5 minutes. Cool. Puree in a blender or food processor. Pour into a 9" x 13" baking dish.

2. For eggplant

   Brush eggplant with melted cocnut oil and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400˚.

3. For filling

   Mash cheese, olives, and 2 tbsp of the parsley in a bowl. Place 1-2 tbsp of filling at the end of each eggplant slice; roll up. Lay seam side down in dish. Bake 10 to 15 minutes. Top with remaining 2 tbsp parsley.

Stuffed Hamburgers with Sweet Potato Wedges

Sometimes I like keeping things simple in the kitchen, and it doesn't get much simpler than a hamburger! Since we have to go bunless, we prefer to wrap it up with a piece of lettuce (we like romaine). My only complaint of not having a bun is that you don't have anything to hold together all those yummy toppings like mushrooms, onions, avocados, bacon, or jalapeños. That's why the stuffed burger is so perfect! You stuff the inside with your toppings and its contained in this nice little "meat package". I made mine with bacon, sautéed onions, and avocados...but choose whatever toppings sound good to you! My kids love these paired with my sweet potato wedges.

Stuffed burger

2-4 pounds of grass-fed beef (approx. 3 burgers with each pound)

1 tablespoon garlic powder

Salt and pepper to taste

1/2 lb bacon

1 onion

Avocado

Whatever other toppings you like...mushrooms, jalapeños

1. Mix ground beef, garlic powder, salt, and pepper. Form into baseball size balls. 

2. Divide each ball in half and form 2 patties. Place toppings on top of one patty, then cover with other patty. Press seams together and form one large patty.

3. Grill on med to med-low heat for 8-10 minutes on each side. These are big burgers, so they take a little longer for the inside to cook.

4. Serve with lettuce and tomato slices if desired.

Sweet potato fries

5-6 med. sweet potatoes

1 tablespoon coconut oil melted

1 tablespoon cinnamon

1 teaspoon garlic powder

1/2 teaspoon sea salt

1. Peel and cut sweet potatoes into wedges.
2. Place on a baking sheet and toss with remaining ingredients until evenly coated.
3. Bake at 425 degrees F for approx 20 min. or until they look a little crispy
 

Paleo Brownies

Walnut butter consistency

I found this brownie recipe at http://paleomama.com/. It uses walnut butter rather than the typical almond butter. I like the flavor that the walnut butter brings, plus you're getting your Omega-3's this way, right? I was a little skeptical about actually being able to create walnut butter by simply using your food processor and some walnuts, but it worked! You just need to be patient. It took at least 5 minutes on high to reach that creamy consistency. 

16 oz of walnuts

1 egg

1 cup honey

1/2 cup baking cocoa

1 tbs pure vanilla extract

1/2 tsp coarse sea salt

1 tsp baking soda

2 oz unsweetened dark chocolate chopped

1 – 2 tbs coconut oil

Directions

Preheat oven to 325.  Grease a 8 x 8 baking dish with coconut oil.

Pulse walnuts in food processor until smooth hand creamy.

In a large bowl, beat an egg.  Add in the nut butter and vanilla and honey and stir to combine.

Add in cocoa powder, salt and baking soda.  Stir in chopped chocolate.

Pour batter into greased baking dish.

Bake at 325 for 30-35 minutes.  It will puff up in oven and settle when it cools.  To check doneness, insert a toothpick or knife in the center.  It should come out clean.

Cool for 15 minutes and then cut and eat.

Herbed Lemon Chicken "Pasta" in Garlic Gravy

I adapted this recipe from a non-paleo recipe I found on the website Goddess of Scrumptiousness

Anytime I mix chicken and spaghetti squash in my house, we usually have a hit. Throw some garlic gravy in there...winner, winner, chicken dinner!

Ingredients:

1 Spaghetti Squash

2 pounds chicken breast fillets (skinless and boneless, sliced into 1 inch chunks)

For the chicken marinade:

4 teaspoons fresh thyme, chopped

4 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)

Zest of 1 lemon

Juice of 1 lemon

1/4 cup extra virgin olive oil

2 teaspoons coarse salt (not table salt)

1 teaspoon fresh cracked black pepper

2 tablespoons coconut oil (to sauté the marinated chicken)

For the garlic gravy:

1/4 cup, plus 1 tablespoon organic butter or ghee (or animal fat if you prefer)

2 tablespoons coconut oil

4 large cloves garlic, finely minced

2 tablespoons almond flour

2 ½ cups chicken stock

2 tablespoons coconut milk

1 tablespoon fresh basil, chopped

¼ cup parsley, chopped (to sprinkle/finish the pasta)

2 cups whole cherry tomatoes

1. Add all the marinade ingredients into the chicken and marinate for  anywhere from 20 minutes to overnight

2. Preheat oven to 400 degrees F.

3. Cut squash in half and scoop out the seeds. Place both halves cut side down on a baking sheet. Add 1 cup of water to the pan. Bake for approx. 30 minutes. You will know when it's done when the shell "gives" a little when you press on it. Remove from oven and allow to cool. Scrape out the flesh with a fork (should look like spaghetti noodles) Set aside.

3. Sauté the marinated chicken in coconut oil until cooked (about 4-5 minutes) then set aside.

4. Place sauté pan over medium heat and add 1/4 cup butter and coconut oil.

5. Sauté garlic until fragrant and soft.

6. Add almond flour and cook for a minute.

7. Add chicken stock and coconut milk and simmer gravy until thickened (about 20 minutes) When the gravy appears thickened, add the 1 tablespoon of ghee to help thicken it a little more. 

8. Add the spaghetti squash into the gravy and toss with the chopped basil.

9.Add the sauteed chicken and cherry tomatoes. Simmer for 5-10 minutes to soften the tomatoes.

Bacon Meatloaf

http://www.paleotable.com/2011/01/bacon-mushroom-meatloaf-aka-robs.html

 Let me just start by saying, this is my family's FAVORITE meal! They beg for it! I pair it with Brussels sprouts and mashed cauliflower. Yum! As far as shortcuts, there isn't really one for this one. I would just highly recommend doubling the recipe and making 2! My family eats both of them, if yours doesn't then at least you have a healthy meal you can freeze for another day! I usually don't put the mushrooms in it- it isn't as well received by the kids when I do. I also cut the amount of almond meal in half (only 1/2 c of meal per meatloaf). Enjoy!

Brussels Sprouts with Pancetta

2 bags of Brussels sprouts

1 package of cubed pancetta (I get mine at Trader Joe's, if you can't find this, cubed bacon would work too)

2-3 tbsp of fat (your choice: organic butter, ghee, or bacon fat)

Steam the Brussels sprouts (I use the microwave, but I know some are against that, so use whatever method you prefer). After you steam them, cut them in half and remove the hard bottom parts. While you are cutting up your sprouts, go ahead a heat a large pan up on med. heat and melt your fat. After the fat is melted, toss in your pancetta. Sauté the pancetta until starts to turn crispy. Then add your Brussels sprouts to the pan. You might have to add a little more fat to the pan at this point. Sauté the sprouts under they a soft and start to brown a little. Prepare to be amazed!

Mashed Cauliflower

1 head of cauliflower
3-4 tbsp organic butter or ghee

Cut your cauliflower up into florets and steam (again I use the microwave for about 10 minutes, but you could use a steam basket or even your pressure cooker!) Drain as much of the water as you can. Toss the cauliflower into your food processor along with your butter or ghee and run it until you have a smooth mashed potato-like look. You can season with sea salt and pepper or even some garlic powder if you like. I personally don't think it needs it

Baby-Back Ribs

http://jensgonepaleo.blogspot.com/2011/05/i-love-my-baby-back-ribsgrandma.html

You know you have a hit recipe when your kids break into dance and start screaming "Boo-yah!" when they hear what's being served! This recipe requires you to be home during the afternoon, but it is soooo worth the time you put into this one! The oven temperature seems a little high for this recipe. I would recommend lowering it to 375 or 400 degrees F. Make sure you keep an eye on these. I usually check them every 45 minutes or so. I make about 5 slabs at a time, so they are stacked in the dutch oven.
I will rotate the ones on top just so everything gets evenly cooked (i find that the top ones can get crispy if you don't do this). Also make sure to monitor how much cider you have in the pan. you don't want it to dry out! Pair it with no-potato potato salad! http://everydaypaleo.com/2011/07/10/everyday-paleo-no-potato-salad/
My mouth is already watering!

"No-Potato" Potato Salad

This is a great side dish. I use it for parties all the time. Even my non-paleo friends like it!

I swear- my intent is to not have you in the kitchen all weekend, but it is great to make a batch of this over the weekend and use it for lunches all week. You could pair it with tuna salad, chicken salad, ham or turkey roll ups, or just chow down with a big slab of ribs! It is a very diversable side dish!

http://everydaypaleo.com/2011/07/10/everyday-paleo-no-potato-salad/

Amazing Meatballs

http://everydaypaleo.com/2009/12/03/magnificant-meatballs/

Although the original recipe is great and easy to make, I have found that my family prefers when I bake these (350 degrees F for 20-25 min). Then I will usually either toss them in a pot on the stove or in the crockpot on low with some low-sugar marinara sauce (I prefer Trader Joe's Organic Marinara Sauce). I also like baking up a big batch of these and freezing them for a quick meal later on! Any way you decide...this recipe is a winner!

I suggest serving with spaghetti squash or a spinach salad. Yum!

Grilled Pork Tenderloin and Roasted Broccoli

Pork Tenderloin is such a versatile dish. You can make it absorb so many different flavors. This recipe is kind of like a "poor man's steak". I marinated it in coconut aminos (paleo friendly soy sauce)and fresh chives. You can pair it with Roasted Broccoli (see recipe below) or grilled asparagus. My son was literally licking his plate at the end of this meal!

Pork Tenderloin

 

1/2 cup coconut aminos

1/4 cup extra virgin olive oil

2 tablespoons fresh chives, chopped

1 tablespoon garlic powder

Salt and pepper to taste
 

1. Place tenderloin in a baking dish and put all of above ingredients
    on the tenderloin. Marinate at least 3 hours in the refrigerator.
    You can marinate overnight if you like.

2. Pull the tenderloin out of the fridge 30 minutes before    
    placing on the grill.

3. Grill on medium heat until internal temperature reaches  
    165 degrees F. It will continue to cook after you pull it off  
    the grill. A little pink is also ok, it's not chicken!

4. Slice and serve with the side of your choice.

Broccoli

16 oz bag frozen broccoli florets

3 tablespoons coconut oil, melted

2 cloves garlic, minced

Salt and pepper to taste

1. Place broccoli on a baking sheet and toss with the above ingredients.

2. Bake at 425 degrees F for 20-25 minutes, or until soft and a little browned.

3. Toss with 2-3 tablespoons olive oil and juice from 1/2 of a lemon

Chocolate Trail Mix

This is such a quick snack to throw together. I keep a container of it in the fridge at all times. My kids love this trail mix...in fact they beg for it! I try to limit my intake of it (because it does contain some sugar), but I let the kids have it for snack quite a bit. 

Trail mix

1 cup walnuts

1 cup almonds (I used slivered)

1/2 cup dried cranberries

1/4 cup dark chocolate

1/2 unsweetened coconut flakes

Mix together. Eat!

Paleo Chili

This recipe originated from my aunt. I have made a few adjustments to make it Paleo-friendly.

One successful way I have found to cut back on time in the kitchen is to only do Step 1. Then I throw everything into the crockpot on low for 6-8 hours.

Paleo Chili

Ingredients:

3 pounds grass-fed ground beef

1 medium green pepper, chopped

2 medium onions, chopped

2 cloves garlic, crushed

3 (14.5 oz) cans diced tomatoes

1 (15 oz) can tomato sauce

3 tablespoons chili powder

2 teaspoons ground cumin

1/4 teaspoon hot sauce

1. Cook beef, green pepper, onions, and garlic on medium heat until beef is lightly browned

2. Add all other ingredients.

3. Cover and simmer 1 hour

Optional: Serve with sliced avocado

Pumpkin Pancakes

Pumpkin Pancakes

http://www.findingmyfitness.com/2011/12/what-to-eat-pancakes/

Pumpkin pancakes happen to be one of those dishes that as soon as fall rolls around, I crave them. I have had trouble finding a paleo version that maintained the fluffiness of my beloved IHop version...but these are wonderful! The kids practically cheer when they hear that these are on the breakfast menu.
I save making these for the weekend, but you could also make a big batch and freeze them in portions for a quick breakfast during the week!

Note: I recommend using the egg whites in this. It takes approx. 4 eggs. Also, I used 1 tablespoon each of cinnamon and nutmeg

Meatza

Who doesn't love pizza? This is quick meal to throw together- it took me about 25 minutes. Plus this recipe is so full of flavor that I don't even miss the cheese! 

There's really no shortcut tips for this one- it is super fast just the way it is.

http://paleomg.com/leftovers-meatza/

Hubbard Squash

I love fall...I love anything pumpkin...and I LOVE cooking and experimenting with squash. The other day, my son's preschool class took a field trip to the pumpkin farm. We learned all about a variety of squashes. My son very enthusiastically suggested that we buy a Hubbard squash and cook it up (something I have never done before). Not wanting to discourage his enthusiasm, we bought our squash. 

I was not prepared for how big of a hit this squash could be. My kids devoured it! They had it for dessert last night, and breakfast this morning. My husband even ate some for breakfast! I believe I will be purchasing a few more of these this fall!

Hubbard Squash

1 Hubbard Squash

3-4 tablespoons cinnamon, raw honey, and ghee (or organic butter)

1 cup water         

1. Preheat oven to 400 degrees F

2. Cut Hubbard squash in half and scoop out the seeds.

3. Place squash cut side down on baking sheet. Add water to the pan.

4. Bake for approx. 30 minutes...you'll know it's done when you press on the outside and it gives a little

5. Let cool and then scoop out flesh into a large pan

6. Sauté squash over medium heat. Add your cinnamon, honey, and ghee. I used a mashed potato masher (what else are you going to use it for?) to make it nice and smooth and creamy.

7. Serve warm.

Chicken Enchiladas

I know that there are a lot of paleo enchilada recipes out there, and I have tried many of them. I really like to use egg white crepe tortillas. I found this idea in a Primal Blueprint recipe (see link below) This is kind of a cheater way to make enchiladas fast, and my kids love them! In fact my 1 year old had 4 helpings the last time I made these!

Chicken Enchiladas

1 store-bought rotisserie chicken

Sauce

2 (14.5 oz)cans of diced tomatoes or 4-5 large tomatoes (purée in the food processor)

1 (6 oz)can tomato paste

1/4 cup beef (or chicken) broth

1 (4 oz) can diced green chiles

2 tablespoons coconut oil

1 medium onion, diced

4 garlic cloves, minced

1 teaspoon cumin

1 tablespoon chili powder

1/2 teaspoon oregano

1/2 teaspoon sea salt

Tortillas

7-8 egg whites

1 tablespoon coconut milk 

1. Preheat oven to 350 degrees

2. Shred chicken meat and set aside

3. Sauté onion and garlic in coconut oil until onions become translucent

4. Add puréed tomatoes, tomato paste, broth, chiles, and spices. Mix well and simmer for 15 minutes

5. Pour sauce into food processor and blend until smooth

6. Toss chicken meat with about 1/2 to 3/4 cup of sauce, save the rest of the sauce.

7. In a bowl, whisk together egg whites and coconut milk. 

8. Heat a small (10 inch) skillet over medium heat, coat lightly with butter or coconut oil spray. Add just enough egg mixture to coat the pan in a very thin layer, about 1/8 to 1/6 of a cup. 

9. Cover the skillet with a lid and cook for about a minute

10. You can usually just dump the crepe right out onto a plate, but you might need to use a rubber spatula to help get it out of the pan.

11. Take your crepes one at a time and lay them in a 13x9 inch pan. Fill with 1/4 cup of chicken mixture and roll up. Place seam side down in pan. Continue until all the tortillas are filled. Pour the remaining sauce on top, and bake in oven for 15-20 minutes.

12. Top with chopped cilantro and avocado chunks

Note: I would recommend making larger quantities of the sauce at one time and freezing portions to make this meal even quicker to put together. I would also encourage you to double the whole recipe and make 2 pans at one time. This will either give you leftovers for lunch the next day, or a meal to freeze for later use!