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