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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.