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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.