Paleo Breaded Garlic Cheese Stuffed Chicken Breast

5-6 small chicken breast or 4 large chicken breast, beaten with a mallot and cut in half side to side widthwise
1 head cauliflower cut and steamed so it is very tender
1-2 cups vegan cheddar
Coconut milk as needed
3 garlic cloves peeled
a few dashes oregano, garlic powder, onion powder and pepper
1/2 cup coconut flour
1/2 cup almond flour
1/2 cup milled flax seed
(additional dashes of the spices above)
Sunflower Cooking spray or spray of choice

Pre-heat oven to 400
Spray a 13x9 inch dish and you may need an additional dish so you can arrange the chicken so it does not touch

In a food processor or blender mix the cauliflower, garlic and milk as needed, do not add too much milk, make sure it is mashed potato consistency.  Add seasonings and cheese, mix again slightly.  Do not over mix or it will be too thin. 

In a small dish mix the flours and additional seasoning

Between plastic wrap, beat the chicken breast with a mallet until thin enough to fold over so it stays
Place a spoon full of the cauliflower mix into each chicken breast and fold over
Coat each chicken breast in the flour mixture and carefully lay in the baking dish
Repeat until all chicken breast are ready
Spray the tops of the chicken carefully so you do not lose breading
Bake for 30 minutes, check at 30 minutes, cut into the thickest breast to ensure it is cooked (breading should be slightly browning, if it is not done, cook an additional 10 minutes)  I had to cook for 40 minutes total
When the chicken is almost done cover and heat the cauliflower mix on medium low until bubbling, make sure it is bubbling since you were spooning mix out for the raw chicken.  Serve along side of the chicken

Tip- If the flour is not sticking you can carefully dip the stuffed chicken into egg or milk, do not get the stuffing wet

Paleo Chicken Alfredo

1 head of cauliflower, cut and florets steamed so they are very tender
unsweetened coconut milk as needed
2-3 cloves garlic minced (more per your taste)
2 green onions diced
A few dashes pepper, garlic powder and onion powder
2 cooked chicken breast diced, I like to season with Mrs. Dash Southwest or Extra Spicy before baking or grilling, cook to Just short of being done and then dice
1 package Daiya mozzarella (vegan)
2 Tbsp melted Organic unsalted butter (more can be used up to 3 Tbsp total for ultimate flavor)

Optional- GF spaghetti or fettuccine if you allow it on weekends or special days
Optional- A few dashes of Parmesan if you follow a low fat diet but not a strict Paleo diet, or for a great "cheat" meal without the Gluten or fat.

In a food processor or Blender mix, cauliflower, green onion, mozzarella cheese, fresh garlic, a few dashes of pepper, onion powder, garlic powder and coconut milk as needed so it will smooth out you want mashed potato consistency, do not over mix or add to much milk.  Add a little at a time so you do not end up with a runny mess.  Start with about 1/2 cup of milk. 

Blend or process the cauliflower in about two batches.

When all ingredients are smooth like mashed potatoes, pour half of the mixture into an 8x8 well sprayed dish

Add the chicken, mix well, add remaining cauliflower mix and stir, even it out from edge to edge and bake.  If using a small amount of parmesan add now and stir, or set aside to add to the kid's plates or the non-paleo plates

If using GF pasta cook according to package directions

This is a very thick "Sauce".  You can serve as squares, but it can also be served as sauce over chicken, pasta, pork, tilapia, steamed veggies, baked potatoes, etc.  It is very versatile.  I don't mind eating it by itself "in the form of a square like lasagna, but some may think it is too thick and creamy, simply cut a smaller portion, stir it up and serve over anything as a sauce.   Delicious

This can also be used to make a Crab Spinach and Artichoke dip, or any variation of the three items.  Omit chicken

Paleo Beefy Chunky Chili

1 1/2 - 2 lbs lean ground turkey or beef
Optional- 1/2-1 pound ground turkey sausage
2 green bell peppers diced
1 yellow bell pepper diced
1 white or yellow onion diced
2, 14.5-15 oz cans organic no salt added tomato sauce (depending on how much meat or Optional salsa you use, you may need to add a little more sauce or a second can of tomatoes)
1, 14.5-15 oz can organic no salt added diced tomatoes
Optional- 1 cup medium salsa homemade or we like On the Boarder (lower sodium, very few ingredients)
2 Tbsp Chili Powder (I use closer to 3 Tbsp)
1 Tsp cumin (you can use more and adjust to preference, I use closer to 1 Tbsp)
1 tsp minced garlic
1/2 tsp onion powder
1/4 tsp black pepper (adjust to taste)
A few shakes of crushed red pepper

This recipe is very easy to adjust to spice preference either by adding more or less medium salsa,  crushed red pepper or chili powder.  A few dashes of hot sauce or cayenne pepper will kick the taste up.  If you do not follow Paleo just a low fat diet, a can of Rotel in place of the organic diced tomatoes or in addition is very good in this chili.

In a large sprayed skillet brown the meat, peppers and onion, drain
In a large sauce pan add the sauce, diced tomatoes and all of the spices.
Add the meat and stir well
Cover and simmer on medium low for about 15-20 minutes

This is great served with Paleo Almond Biscuits for dipping.  These can be found in my Paleo Sloppy Joes Recipe.  http://flavorfulandfit.blogspot.com/2013/02/paleo-sloppy-joes-over-paleo-biscuits.html

Paleo Spinach Artichoke Dip

1 10 oz package of frozen spinach defrosted and drained well
1 head of cauliflower, chopped and steamed until very soft
3-4 Tbsp unsweetened coconut milk- more as needed to blend it
1 small jar of artichokes rinsed
3-4 cloves minced garlic (less is fine if you are sensitive to garlic)
1/2 tsp garlic powder
1 tsp minced onion
1/2 tsp onion powder (more or less as you prefer)
1/4 tsp pepper
1 1/2- 2 cups vegan mozzarella cheese

Preheat oven to 475
Mash cauliflower in a food processor, add coconut milk as needed while the cauliflower mashes (do not add to much milk, just enough to keep it blending)
When all of the cauliflower is mashed, add the remaining ingredients and mix just enough to blend all the ingredients well.
(Optional- Mash a few of the florets with a fork, this helps with the texture)
Spray a 8x8 glass dish well
Pour into the prepared dish and spread out evenly
Bake for about 25 minutes
Optional- 5-6 slices bacon or turkey bacon cooked crisp and crumbled on top or added to the mixture

Serve with veggie sticks, Sliced bell peppers, GF tortilla chips or Veggie Chips if not following Paleo

Also, this recipe is great served over baked chicken breast (smothered chicken), White fish or on a hamburger or turkey burger

If serving over chicken, cook the dip for 25-30 minutes and bake your chicken at the same time.   If the breast are large, the chicken will need longer to bake, so you may want to start it 10 minutes earlier than the dip.  When the dip is bubbling, remove it from the oven and set aside until the chicken is cooked through.  Spoon the dip over a cooked chicken breast and bake for about 5 minutes

Paleo Philly Cheesesteaks

Adapted from, http://www.peaceloveandlowcarb.com/2012/06/philly-cheesesteak-stuffed-peppers.html

3-6 Large Green Bell Peppers
2 pounds, more or less Flank Steak cut into chunks or strips
2 cups diced mushrooms
1 small onion diced
4 green onions diced
3-4 cloves minced garlic
2 Tbsp organic unsalted butter
1 Tbsp oil of choice, I used coconut or grape seed oil for this recipe
1/4 tsp black pepper, more to taste
Optional- 2 chicken breast diced, 25-30 peeled, deveined, tail removed shrimp, diced pork loin, white fish like cod or tilapia
2 cups vegan mozzarella

Preheat oven to 375

• Line a large cookie sheet with parchment paper
• cut the peppers in half lengthwise as shown in the picture, carefully remove stem and then the seeds, do not break the pepper
• add a large pinch of cheese to the inside of each pepper (more if you like)
• In a large skillet add oil and butter, melt over medium high heat
• Reduce heat to medium low, add mushrooms, onion, green onion and garlic
• Cook for about 5 minutes, stirring frequently
• Add meat, stir and cover
• Cook for about 5 minutes, stirring every few minutes, cover and check again in 3-5 minutes.  Cooking time will vary based on the thickness of the steak.  Flank steak cooks very fast, so watch carefully.  It will remain tender if you turn the heat off when a little pink remains.  Keep the lid on the skillet and keep the skillet on the hot burner until it reaches your desired doneness.  Probably just a couple more minutes
• Fill each pepper with the meat mix so that it is overflowing
• Cover the top of the meat with cheese, as much or as little as you wish
• Bake for 20 minutes, if you do not want the cheese to brown, cook the peppers and meat for 10 minutes and then add the cheese and return to the oven for 10 minutes

Paleo Crock Pot Fajitas

• 1- 3lb (more or less is fine) chuck roast or any beef roast of your preference
•  4-8 oz Green chilies (use a smaller can if the roast is less then 3 pounds and use the larger can if the roast is 3 pounds or larger.  You can use the larger can if you like it spicy for any size roast) Optional- 1 diced jalapeno or 2 Serrano peppers diced.  If using fresh peppers, soak diced peppers in 4 Tbsp water for about and hour
• 1 orange bell pepper and 1 yellow bell pepper sliced into strips
• I yellow or white onion sliced into rings and then cut the rings in half
• 3 tablespoons chili powder
• 3 teaspoons cumin
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon pepper
• Juice of 1 lime

Spray a crock pot well with cooking spray
Add roast
Place the peppers and onions around the outside of the roast
Pour chilies or the fresh peppers and water over the roast
Mix all dry seasonings in a bowl and using fingers sprinkle all over the roast
Cook on low for 6 hours (time will depend greatly on the size of the roast)
Drain the crock pot into a colander with a large bowl under the colander to collect the broth
Shred the beef or cut into very small pieces
Spray the crock pot again, add the meat, veggies and about 1/2 cup of the broth
Stir well and cook until only a little pink remains (or your preference of doneness) and the vegetables are tender crisp

Serve alone or over a salad
If you do not follow Paleo and just want to eat healthier meals, serve in a wrap, over rice or on a  potato

Serve with a slotted spoon to drain off any excess liquid if you are serving on a wrap, if using over rice or a potato include a little of the broth.

Optional Garnish- Avocado, Guacamole, Salsa, (Greek Yogurt is good if you do not follow Paelo)

Paleo Taco Egg Pie

You can use half of the meat mixture from the Paleo Taco Pie recipe and have 2 dinners from 1 recipe or prepare the meat recipe below:

1 to 1 1/2 pounds ground lean beef or turkey

1/2 yellow or white onion diced

1/2 yellow or orange bell pepper diced

1/2 cup Medium Salsa (if store bought we find On the Border to have the least ingredients) or you can use homemade

10 eggs (unless you are using meat that was previously prepared following the recipe for Paleo Taco Pie, then only use 8 eggs)

All of the spices can be adjusted to your preference:

1 Tbsp Chili Powder

1 tsp Cumin (this is a strong spice, so you can use less if you prefer)

1/2 tsp onion powder

1/2 tsp pepper

1/4 tsp garlic powder

Optional- Vegan Cheddar Cheese, 2% cheddar cheese

Cooking spray or oil

Preheat oven to 400

Spray a large skillet with cooking spray and brown meat with onion and peppers, drain and return to the skillet

Add all spices and salsa and simmer on medium for about 5 minutes

Spray a pie pan well with cooking spray or oil

In a large bowl mix the eggs and meat mixture well

Pour into a pie pan and bake for 25 minutes, check the center to see if it is fully set, if not cook additional 5-10 minutes and check center again

Paleo Taco Pie

 

 

Ingredients for the filling:

2 pound ground lean beef or turkey

1 yellow or white onion diced

1 yellow or orange bell pepper diced

3/4 cup Medium Salsa (if store bought we find On the Border to have the least ingredients) or you can use homemade

3 eggs

All of the spices can be adjusted to your preference

1 Tbsp Chili Powder

2 Tsp Cumin (this is a strong spice, so you can use less if you prefer)

1 tsp onion powder

1 tsp pepper

1/2 tsp garlic powder

Optional- Vegan Cheddar Cheese, 2% cheddar cheese

For garnish- All of these or any combination: avocado slices, homemade guacamole, salsa, black olives, diced tomatoes

 

Directions:

Spray a large skillet with sunflower spray or grease with

 coconut oil or grape seed oil

On medium heat, brown the meat with the onion and pepper, drain and return to the skillet

Add salsa and all spices, stir well and simmer on medium low for a few minutes

Remove from heat and let the skillet and meat cool for about 5 minutes

Add egg and stir well

 

This will make two pies, at this point you can divide the meat and put half of it up for the next days meal or proceed to make two pies.  I divide it, put half of it up and for the second day I make an Egg Casserole (pie, quiche whatever you want to call it).  I do not advice making the second pie crust unless you are going to need to pies for that meal.  The crust is much better the day it is made, however, we still eat the leftovers, the crust just gets a little soggy in the fridge.

 

For 1 pie crust follow the Coconut Flour Pizza Crust Recipe:

1/2 cup coconut flour

1 cup unsweetened coconut milk

3 eggs

1/2 tsp baking soda

 

Directions:

Pre-heat oven to 375

Mix well so that all the clumps are gone

Spray a pie pan well with cooking spray or oil of choice

Pour dough into the pie pan and evenly press it down around the pan and up the sides

Bake for 20 minutes

 

Remove from oven and pour meat mixture onto the crust

Spread meat our evenly

Bake for 20 minutes or until heated through

Add cheese and bake until cheese is melted about 5 minutes

Tip- if you prep like I do on the weekends and the meat mixture is already made ahead of time, set the meat out about 1/2 hour before using to reduce cooking time so the crust does not burn.  I set the container that the meat is in on the stove while the crust is baking since the surface of the stove gets a little warm.  You may have to cook on 400 for 15-20 minutes if the meat is cold.

 

 

Paleo Crock Pot Warm Bacon Ranch, Broccoli and Chicken Casserole

• 7-8 Chicken Tenderloins or 3-4 Boneless Chicken Breast (chopped or you can chop after they cook for about 2-3 hours if they are frozen)
• 1 head of broccoli chopped or 1 small - medium size bag frozen broccoli
• 6-8 strips of bacon, I use Turkey and Low sodium (if using pork bacon you may want to cook for a couple of minutes in the microwave and add later as it will be too chewy and fatty, turkey bacon does not crisp in the crock pot but it is not fatty and chewy either)
• 1-2 bell peppers of choice finely chopped
• 1/4 red onion finely chopped
• 3 Roma tomatoes diced and drained well (any type will work, just drain the excess juice)
• pepper
• cooking spray

Spray the crockpot and cook all the above ingredients except tomatoes on low for about 5 hours
Add chopped tomatoes
Add pepper
Stir well
Cook for about another 2 hours (you can also cook this on high to reduce cooking time)
Using Caution, drain all contents into a colander.  You must empty the crockpot to get rid of all liquid.  You can not skip this step or you will have way too much liquid. 
Return the casserole back into the crockpot

When the vegetables are done (I like my tender crisp) and the chicken is done- add a cup of Light Ranch Dressing or more to your taste, stir and cook until it is heated through, maybe 10 minutes.  You will probably want more Ranch or you can add more when you dish it out.   (If you are using prepared Ranch, add a several dashes of minced onion and minced garlic when you add the tomatoes)

Paleo Ranch Dressing-
All Paleo Ranch Dressings I have tried involve exact science or it turns out clumpy or runny.  So I decided to make more of a ranch sauce.  Do not make this until right before you serve the meal.  It only take a few minutes to prepare.

• 1 cup unsweetened coconut milk (use this one to avoid coconut flavor)
• 2 Tbsp Arrowroot Powder, add slowly and stir constantly
• 2 tsp(s) Dry Hidden Valley Ranch seasoning ( I have tried avoiding this due to the additives, but I have not gotten it just right without it) (onion powder, garlic powder, dried onion, dried garlic, parsley and pepper should get the Ranch flavor if you want to avoid using prepared seasoning, but I have not perfected it yet)
• Several dashes of parsley, pepper, dried minced onion, dried minced garlic, garlic powder and onion powder

On low heat stir coconut milk slowly, it will start to separate, keep stirring, add arrowroot powder slowly, and continue to stir 
Add seasonings, stir, adjust seasonings as needed, it will thicken up, just keep stirring on low heat.

Pour into the crockpot, stir well and serve.

Hot sauce in combination with the dressing or the sauce is great too.

Paleo Almond Butter Banana Ice Cream ( I add a little flaxseed)

1-2 bananas peeled and chopped
1 scoop big or small of crunchy almond butter, creamy will work too or any nut butter you prefer
1 tsp-tbsp milled flaxseed
Tip- depending on the quality of your blender or food processor, you may need to add a few drips of almond or coconut milk, you can certainly add more and make it a shake

Obviously, the add ins are limitless, Raw honey would be good too

Paleo Spicy Sauteed Shrimp (Easy, Fast and Delicious)

 

The first time you make this you may want to omit crushed red pepper.  This is a very spicy recipe, but you can scale back the amount of sriracha sauce or crushed red pepper.  If you do not follow Paleo, it is great dipped in Blue Cheese or Ranch dressing.

 

30-50 Count Medium Deveined, Peeled, Tail on Shrimp

1 Tbsp coconut, grape seed or Extra Virgin Olive Oil

1 Tbsp Organic unsalted butter

A Few dashes each of garlic powder, minced dried garlic, minced dried onion, pepper and onion powder

Optional- A couple dashes crushed red pepper

4-5 squirts of Sriracha

 

If shrimp is frozen, place in a colander and run under warm water for a minute or two

In a large skillet heat oil and butter over medium heat

Lower heat to Medium Low, I set my heat to 4

Add shrimp and spread out in a single layer

Add all dry seasonings

Stir well, cover skillet and cook for about 5 minutes

Add sauce and stir again, cover, lower heat to low ( I set my heat to 3) and cook for about 5 more minutes

When all shrimp is opaque it is done so adjust time accordingly

 

 

 

 

Paleo Tilapia Smothered inTomato, Jalapeno and Avocado

4-5 Tilapia Filets
15-20 Grape tomatoes chopped depending on size, any tomato will do but this sweet flavor goes well with the jalapeno
1-2 jalapenos diced
(mix the diced tomato and jalapeno in a small bowl)
1 avocado cut into slices set aside
pepper to taste
(Optional- Chipotle pepper or a dash of Cayenne on each filet when adding the pepper)
Foil large enough to fully wrap filets and toppings tightly
1 lemon cut into wedges set aside

Heat grill to high
Place 1 filet on each piece of foil and season with black pepper
Top with tomato/jalapeno mix
wrap tightly
Reduce heat to low and grill until the largest piece flakes easily in the center, time will depend on thickness and size of the filets.  The picture shows a very large tilapia filet.  Turn once while grilling, generally if the liquid in the foil is boiling when you open one, it is probably done. 
Serve topped with avocado slices and a lemon wedge

Paleo Baked Chicken Ziti (Kid Friendly and Great for a Busy Night)

I gave lots of options to make this adjustable for the entire family.  In our house, I cook the chicken and divide it between one large dish and one small dish.  Our son suffers from uncontrolled acid reflux, so I pack his with veggies and omit the onions, garlic, peppers and sauce.  I add a little of the broth the chicken cooked in, basil and oregano for extra flavor and then melt cheese over his. I generally prepare this a day or two early and then just put it in the oven the night we are eating it.  For an even lazier approach grab a rotisserie chicken on the way home, remove the skin and shred the chicken.

 10 Chicken tenderloins or 4-5 boneless skinless chicken breast baked or slow cooked, remove when the chicken is just short of being cooked through

Tip- I prefer to cook chicken for casseroles in a slow cooker with about 1/2 carton organic reduced sodium vegetable or chicken broth, it is really tender and falls apart.

Chop or shred chicken and place in a large casserole dish lightly greased with FOC or sprayed with sunflower oil
Add a bag of frozen vegetables of choice or any vegetables you have on hand, zucchini, squash, broccoli, etc.
Optional- Large handfuls of cherry tomatoes
1  jar organic tomato sauce (because Organic sauces generally contain less sodium and sugar, you will need to add a few seasonings)
1 tsp pepper
1 tsp onion powder
1 tsp garlic powder (more to taste)
1 Tbsp Oregano or Basil or combo of both (more to taste)
Optional- chopped green bell pepper, chopped onion or minced garlic

 Pre-heat oven to 375 and bake covered for about 25 minutes or until lightly bubbling, check to see if veggies are tender crisp, if not cook additional 10 minutes.  time will vary drastically depending on what veggies you use.  To decrease cooking time, you could steam veggies for a minute or two in the microwave before adding to the casserole.

Optional- Depending on if you follow Paleo or prepare healthy lower fat meals, add 2% mozzarella cheese over the top or vegan mozzarella cheese and return to oven until cheese in melted.   

Paleo Italian Tomato Chicken Soup

10-12 chicken tender loins or 4-5 chicken breast thawed and chopped
1 12 oz can organic no salt added tomato sauce
1 12 oz can organic no salt added diced tomatoes drained or 2 ripe tomatoes diced and drain excess liquid
1 Tbsp each, Basil, Oregano, Thyme
1 tsp  each black pepper, garlic powder, Rosemary and Marjoram
1 Tbsp fresh minced garlic
1 12-15 oz package of organic baby spinach washed and patted dry


All seasonings can be adjusted as needed

Spray a crockpot with oil of choice
Place thawed chicken in the crockpot, lightly season with pepper
Pour in sauce and tomatoes
Add all seasonings so it covers all of the sauce, you are not stirring it in yet
Cook on low for about 4 hours, stir well
Add spinach and stir well again
Cook for an additional hour or until the chicken is cooked through (my crockpot cooks faster than most, so you may need to cook for 5 hours before stirring and adding spinach).
Optional- when you add the spinach if you want more broth, add 1/2 to 1 cup organic reduced sodium vegetable or chicken broth (you may want to add a little more garlic powder, basil or oregano to boost the low sodium broths)
Optional, serve with vegan mozzarella cheese melted on top

Paleo Pulled BBQ Chicken (very low fat, lower sodium and full of protein)

8-10 Frozen chicken tenderloins or 5-6 boneless skinless chicken breast

This is great on a salad, by itself or for BBQ Chicken Pizza (if using for pizza, make extra sauce to use on the crust)

Place chicken in the crockpot, fill with water so chicken is covered
Cook on low for about 5-6 hours, check for doneness (time will very greatly depending on the size of the chicken pieces)
When it is done pour chicken into a colander, wipe out any fat from the crockpot
Shred chicken with two forks
Return chicken to the crockpot and pour BBQ Sauce over the chicken and stir well


Paleo BBQ Sauce
The spices can be adjusted as desired, depending on if you what a sweeter or spicier taste
This recipe is a milder version, so bring on the extra seasoning.  Adding extra seasoning, will also help offset the "tomato" flavor.

1 6 oz can organic tomato paste
 1/2 cups water
1/4 cup molasses
2 Tbsp raw honey
1 healping Tbsp coconut oil
2 Tbsp apple cider vinegar

Starting here, any of these can be adjusted for your taste as you cook it-

1 tsp garlic powder
1 tsp-1 tbsp. chili powder (again up to you)
a few dashes crushed red pepper
1/4 to 1/2 tsp smoked paprika
2 tbsp. liquid smoke (hickory works well) (or 3 Tbsp)
1/2 tsp black pepper or more as you cook it
Optional- Several dashes of hot sauce

Heat all ingredients in a sauce pan stirring frequently for about 15 minutes on medium low, adjust seasoning as needed

Optional- For a sweeter taste add any sweetener that you allow in your kitchen, a few pinches of raw sugar for example

Paleo Grilled One Pan Low Fat Fajitas

2 pounds flank steak cut into strips
1 tbsp Mrs. Dash Extra Spicy or Southwest Chipotle ( I use more but it is spicy)
A few dashes of pepper
cooking spray, coconut oil or grape seed oil
foil
1  red, yellow or orange bell pepper sliced into strips
1 green bell pepper cut into strips
1 onion sliced into rings or strips
1/2 bunch of broccoli florets
1 handful cherry tomatoes chopped
Optional- corn or black beans if cooking low fat but not Paleo
Salsa
Homemade Easy Guacamole- 2 mashed avocadoes, a few dashes of garlic powder, dash of pepper, 1 chopped jalapeno, 6-8 cherry tomatoes cut in half, juice of 1 lime.... Mix all ingredients well

• Mix all ingredients except salsa and guacamole in a zip lock bag and shake well, marinate in the refrigerator for 2 hours to overnight
• Heat grill to high and lower to low
• Wrap 13 x 9 inch metal pan in foil outside and inside
• Grease the inside foil with spray, coconut oil or grape seed oil
• Pour contents from ziplock bag into pan and spread out evenly, and cover with additional foil
• cook on the grill for about 10 minutes, stir and cook an additional 10 minutes.  If the meat and veggies seem to be getting tender in the first 10 minutes, check at 5 minutes.  Cook until veggies are tender crisp and the meat is medium with slight pink or desired doneness.  Flank steak is lower in fat, so do not overcook or it will get tough.
• Serve meat and veggies with Guacamole and Salsa

Paleo Spicy Grilled Shrimp Kabobs with Grilled Zucchini, Squash and Tomatoes

1 bag frozen medium to large 40-60 count shrimp, peeled, deveined with tail on

6-8 skewers

4 Tbsp Organic unsalted butter

1/2 tsp pepper

1/2 tsp garlic powder

1/2 tsp red pepper flakes

Defrost shrimp, thread onto skewers and place in a 13 x 9 in dish

Melt butter in a small sauce pan and add seasonings, stir and turn off the heat

Brush all of the butter onto the shrimp

1 large zucchini

1 large yellow squash

10-12 cherry tomatoes

Mrs. Dash Extra Spicy seasoning

Chop the zucchini and squash thick so it does not fall through the grates, place in a large ziplock bag, add the tomatoes and seasoning

Toss well to coat

Put the dish and the bag into the fridge for at least an hour or longer

Heat grill to high, Spray the grill grates and lower heat to low

Start grilling veggies right on the grates first after a few minutes add the shrimp and cook the shrimp on each side until opaque, about 3 minutes per side

Paleo Crock Pot Beef Stew

2 pounds chopped chuck roast
1 onion
3 carrots chopped
3 celery stocks chopped
2 cups green beans
3 cloves garlic chopped
1/2 carton Pacific Organic Reduced Sodium Tomato Soup, (more is fine)
1 Tbsp Savory (more to taste or add optional seasoning)
1 tsp pepper or more to taste (more to taste)
You may need to add Organic Reduced Sodium Beef, Chicken or Vegetable Broth, it will depend on how thick or thin you want the stew. 

Optional- 1 cup spinach or 1 cup mushrooms
Optional- for a twist use broccoli, cauliflower or both

Prepare a crock pot with cooking spray or with a liner

Add all vegetables, soup and seasoning and cook on low for 3 hours, add meat and stir (after the meat has cooked for about an hour, stir and add a little broth if needed, stir again and cook for 2-3 hours or until meat is cooked through.  My crock pot cooks really fast even on low, so my cooking time was 5 hours

Optional Seasoning, Garlic Powder, Basil, Oregano or Parsley

Paleo Zucchini Lasagna

1 very large Zucchini or 2 or 3 medium Zucchini
2 pounds ground beef or turkey or 1 pound ground beef and 1 pound ground sausage or turkey sausage
1 green bell pepper chopped
1 onion chopped
2 cups sliced and washed mushrooms
1 15 oz can organic no salt added tomato sauce
1 15 oz can organic no salt added diced tomatoes drained well
1 6 oz organic tomato paste
1 large handful spinach rinsed and patted dry
Optional- 1 package Daiya shredded mozzarella cheese, it is dairy, soy and casein free

Here you will adjust to your personal taste, more or less of any seasoning will still taste yummy

1 Tbsp Garlic Powder
1 Tbsp Oregano
1 Tbsp Basil
1 Tbsp Thyme
1 Tbsp Rosemary
1 Tbsp Marjoram

If you do not have a liking for any of these seasonings, just reduce the amount or omit and add more of the others. 

Instructions:

Preheat oven to 350

Grease a large skillet
Brown the meat with the bell pepper and onions, drain, and pour the meat back into the skillet
Add sauce, tomatoes, paste and seasonings, stir on medium heat
Taste and adjust all seasonings as needed
Turn the heat off

Slice the ends off of the zucchini, and then slice lengthwise into strips to resemble lasagna noodles
(keep them thin)

Spray generously a 13 x 9 inch glass dish
Layer half the meat, zucchini, mushrooms, spinach, zucchini, then the rest of the meat on top

Bake at 350 for 40 minutes, with a fork check to see if the zucchini is tender and the sauce is bubbling, if so, spread the cheese over the top and bake until the cheese is melted.  About 10 more minutes but check at 5 so the cheese does not burn.  If the zucchini is not tender when you check it, bake for another 5-10 minutes before adding the cheese.

Let it sit for a couple minutes.  When you cut into it, it there will be a lot of liquid in the bottom of the dish from the zucchini and mushrooms.  They create a lot of liquid as they cook.  It will still stay together and will not mess up the recipe.  There is no way to avoid this.  My only tip is to drain diced tomatoes well, pat spinach and mushrooms dry after washing them and drain the browned meat, onions and peppers well.

Paleo Crock Pot Pork Loin Cooked in Organic Tomato Soup

The soup makes it very tender for slicing or easy shredding

1 2-4 pound pork loin
1/2 cup Vegetable broth reduced sodium we use Pacific Brand
1- 1/2 cup Organic Tomato Soup reduced Sodium, we use Pacific Brand
Pepper
3 Cloves minced garlic

Optional-
1 tsp Chipotle Pepper or 1/4 tsp Cayenne
1 tsp garlic or onion powder
Diced green onions
Mrs. Dash Extra Spicy or Tableblend

When using low sodium broths and soups, you often need to add your own sodium free pizzazz.  I highly recommend any of the options or a combo of any of them. 

Spray a cork pot with Sunflower Spray or cooking spray of choice or use a liner
Place washed pork loin in the crock pot (I wash it to give it extra moisture only)
Pour Vegetable broth and soup over loin
Dash pepper on the pork and the sauce, don't be stingy
Set on low

Time will vary from crock pot to crock pot and will depend on the size and thickness of the pork.  My crock pot should be called a fast cooker because a 2 1/2 pound pork loin on low was done in 5 hours.  However, I would hate for you to expect your dinner to be ready when you got home and it was still raw in the middle or it was shriveled up.  Hopefully, you know your slow cooker well.  :)

Paleo Seared Pork Loin with Sweet and Spicy Chipotle Dry Rub

 2-3 pound pork loin, you can use a larger one
1/4 cup Sucant or if you allow it, Splenda Brown Sugar or Brown Sugar in the Raw
1 Tbsp Chili Powder
1 Tsp Garlic Powder
1 Tsp Onion Powder
1/2 Tsp Black pepper
1/2 Tsp Chipotle Pepper
1/2 Tsp Cumin
1/2 Tsp Ground Mustard
1/4 Tsp Cayenne Pepper

This is not too spicy, you can certainly amp it up by adding more of any of the seasonings.

Mix all of the ingredients except the pork in a bowl, rub all over the Pork, cover and place in the refrigerator for at least 3 hours

Spray grill grates, Heat Grill to high, reduce to medium low, Place fat cap side up on the grill and sear for 15 minutes or until you see good grill marks, this will add a lot of flavor.

Remove from grill and cook in a sprayed glass or aluminum 13x9 dish in the oven on 300 for about 2.5-3.5 hours, check it in the middle to make sure no pink remains.  I can't give a closer estimate due to it will depend on the size and thickness of the pork loin.  About half way through, you will probably need to add about 1/2 cup to 1 cup water to the bottom of the dish. 

Slice and trim the fat.  I actually do not eat the fat, but I do use the seasoning on the fat to season each bite.

You could cube it after you remove it from the grill and cook in a large glass dish to decrease cooking time and to allow the seasoning to spread throughout the meat. 

Paleo Spaghetti and Meatballs

Spaghetti
1 Spaghetti Squash
1 Tbsp Olive Oil
Parchment Paper

Pre-heat oven to 400, bake for 30 minutes, check the outside of the squash with a fork, if it pierces easily it is done, if not bake for 5 more minutes and check again
Cut squash in half lengthwise, clean out seeds
Line a baking sheet with parchment paper, spread oil over paper and bake squash face down
Let cool and using a fork, shred the inside of the squash into a large bowl

Sauce
In a sauce pan heat sauce

2 15 oz cans organic tomato sauce no salt added
1 15 oz can organic diced tomatoes no salt added, drained
The following can all be adjusted to taste preference:
1 Tbsp Oregano
1 Tbsp Basil
1 tsp Garlic powder
1 tsp black pepper
1 tsp parsley
1 tbsp raw honey

Or you can use 1 25 oz jar Organic Spaghetti Sauce

Meatballs
2 pounds lean ground beef or turkey
1 Tbsp Oregano
1 Tbsp Basil
1 Tbsp Rosemary
1 Tbsp Marjoram
1 Tbsp Thyme
1 tsp garlic powder
2 cloves garlic diced
1/2 green bell pepper diced (dice the onion and bell pepper smaller than what the photo shows)
1/2 onion diced

Preheat oven to 350
Combine all ingredients, form into meat balls, place in a sprayed/lightly greased 13 x 9 inch glass dish
Bake for 30 minutes or until no pink remains

Combine all and serve

Paleo Strawberry Banana Muffins

Makes about 10 Regular Size Muffins

1 ripe banana mashed well
3/4 cup diced strawberries, frozen is fine, just defrost and drain
2 1/2 cups almond flour
1/2 tsp baking soda
1/4 coconut oil, melted about 25 seconds, don't fill it too much, only fill the 1/4 cup about 3/4 full, I know it sounds weird but that is the perfect amount to keep them from being to moist
1/4 cup raw honey melted about 20 seconds
2 eggs
1 Tbsp Pure Vanilla Extract
Cupcake Liners
Optional- walnuts


Preheat oven to 350 and line 12 muffin cups with paper liners. In large bowl combine almond flour, and baking soda and stir to combine. Add coconut oil, honey and eggs and mix well. Mix in strawberries and banana. Evenly divide batter between cups fill almost to the top. Bake for 32  minutes or until golden brown on top. Cool in pan for 5 minutes.

Check with a toothpick before removing from the oven

Paleo BBQ Chicken Pizza

Sauce
The spices can be adjusted as desired, depending on if you what a sweeter or spicier taste
This recipe is a milder version, so bring on the extra seasoning.  Adding extra seasoning, will also help offset the "tomato" flavor.

1 6 oz can organic tomato paste
1 1/2 of the 6 oz can filled of water, 9oz
1/3 molasses
2 Tbsp cup raw honey
1 Tbsp coconut oil
2 Tbsp apple cider vinegar

Starting here, any of these can be adjusted for your taste as you cook it-

1 tsp garlic powder
1 tsp-1 tbsp. chili powder (again up to you)
1/4 to 1/2 tsp smoked paprika
1-2 tbsp. liquid smoke (hickory works well)
1/2 tsp black pepper or more as you cook it
Optional- Several dashes of hot sauce

Heat all ingredients in a sauce pan stirring frequently for about 15 minutes on medium low, adjust seasoning as needed

Optional- For a sweeter taste add any sweetener that you allow in your kitchen, a few pinches of raw sugar for example

Crust

• 3 eggs
• 1/2 cup of coconut flour.
• 1 cup of coconut milk
• 2 tsp of garlic powder (the crust will have a nice garlic flavor, you can use 1 tsp or no powder at all if you do not want the garlic flavor in the crust)
• 1/2 baking soda
• 1 minced garlic clove

preheat your oven to 375f
Prep cookie sheet or pizza pan by covering it with parchment paper to fit the bottom of the pan
Brush with coconut oil or olive oil
Lightly beat eggs, milk an garlic powder and minced garlic in a bowl till smooth. Mix wet and dry ingredients and whisk.  The consistency will be batter not dough
Spread the batter on the already prepped pan
Bake for 20 minutes
Remove from oven

Toppings
2 grilled chicken breast chopped
1 yellow or orange bell pepper diced
1/4 red onion chopped
 2-3 cloves garlic minced
Optional- mushrooms, red onion, black olives, finely chopped broccoli florets
 1/2 cup vegan shredded cheddar cheese
1/2 cup vegan shredded mozzarella

Mix all toppings with 1/4-1/2 cup Paleo BBQ Sauce in a bowl and stir well to coat

Turn the oven to broil
Layer over crust, a thin layer of sauce, chicken and veggie mixture and cheeses broil until melted, about 5-10 minutes

Paleo Artichoke Breaded Chicken

Artichoke Chicken

Ingredients

• 1/2 cup Almond Flour/Meal
• 1/4 teaspoon pepper
• 3 boneless, skinless chicken breast cut in half (unless they are small, you can leave them whole and you will be able to fit 4 in a large skillet) 
• 1 egg beaten or coconut milk in a small bowl
• 4 tablespoons coconut oil or grape seed oil
• 1/3 cup dry white wine
• 1 tsp basil
• 1 tsp minced garlic
• 1 (3-ounce) package sun-dried tomatoes, jarred  (soak packaged tomatoes for a few minutes or rinse jarred)
• 1 (14-ounce) can artichoke hearts, rinsed, drained and quartered (frozen will have less sodium if you can find them

 

Instructions

1. Place the thawed chicken breast 1 at a time between plastic wrap and pound with a mallot so that it is about 1/4 inch thick. 
2. Dip in egg or dip in a bowl of coconut milk
3. In a shallow dish, combine flour and pepper; mix well. Dip chicken in flour mixture, coating completely.
4. In a large skillet, heat oil over medium-high heat and reduce to medium. Add chicken, and sauté 4-5 minutes per side, or until golden and the crust stays on the chicken. Stir in wine, sun-dried tomatoes, basil, garlic and artichokes.
5. Squeeze lemon over chicken and cook 4-5 minutes, or until sauce begins to glaze and no pink remains in chicken.
6. Time will vary greatly depending on the thickness of the chicken, cut the largest piece in the middle to check for doneness. 

 

Paleo Garlic, Cheesy, Breaded Chicken

4-5 chicken breast thawed
1/2 Cup- each Milled Flaxseed and Almond flour/meal
1 tsp parsley
1 tbsp minced garlic
1 tsp oregano
1 tsp basil
1 tsp pepper
1/4 cup shredded Vegan Cheddar (I use Daiya)
3 Tbsp  Parmesan Cheese (Optional- if you wanted to make this as a cheat meal)
1 tsp garlic powder
1 cup unsweetened coconut or almond milk
Sunflower cooking spray or oil of choice

• spray a 13 x 9 glass dish with cooking spray
• pre heat oven to 350
• Pour milk into a large bowl
• mix all other ingredients except chicken into a dish
• coat chicken in milk and then heavily coat in breadcrumb mixture
• place in glass dish and lightly spray top of chicken
• cook 40-50 minutes ( less depending on thickness of chicken breast)

Paleo BBQ Sauce

The spices can be adjusted as desired, depending on if you what a sweeter or spicier taste
This recipe is a milder version, so bring on the extra seasoning.  Adding extra seasoning, will also help offset the "tomato" flavor.

1 6 oz can organic tomato paste
 1/2 cups water
1/4 cup molasses
2 Tbsp raw honey
1 healping Tbsp coconut oil
2 Tbsp apple cider vinegar

Starting here, any of these can be adjusted for your taste as you cook it-

1 tsp garlic powder
1 tsp-1 tbsp. chili powder (again up to you)
a few dashes crushed red pepper
1/4 to 1/2 tsp smoked paprika
2 tbsp. liquid smoke (hickory works well) (or 3 Tbsp)
1/2 tsp black pepper or more as you cook it
Optional- Several dashes of hot sauce

Heat all ingredients in a sauce pan stirring frequently for about 15 minutes on medium low, adjust seasoning as needed

Optional- For a sweeter taste add any sweetener that you allow in your kitchen, a few pinches of raw sugar for example

Paleo Buffalo Chicken Tenders in the Crock Pot

10-12 Chicken Tenderloins thawed so it does not create too much excess liquid
3 diced celery stalks
3/4 cup Franks Hot Sauce
4 Tbsp Organic, No Salt butter (I only use 2 Tbsp)
2 Tbsp apple cider vinegar
1 Tbsp smoked paprika or regular paprika if you prefer that flavor

Line crock pot
Add celery and chicken
Melt butter in a small sauce pan
Add hot sauce, vinegar and paprika,  stir and pour over chicken
cook on low for a bout 5-6 hours

You can serve the chicken as tenderloins or you can shred it, it will be very tender.

Paleo- Serve over a salad, coconut rice or mashed cauliflower.
 If you just want a low fat version of buffalo chicken, serve over Long Grain Rice, brown rice or a baked potato.

Paleo Pork Loin Stuffed with Sun Dried Tomates and Artichokes

1 Large Pork Loin thawed
Enough organic vegetable broth or chicken broth to cover at least half way up the pork loin
1 12 oz jar Artichokes, rinsed (try to find one that is not marinated, however, most are marinated so rinse well to remove excess sodium)
1 8.5 oz jar sun dried tomatoes rinsed to remove excess sodium
Several dashes pepper, onion powder and minced garlic
Optional- Diced sweet bell pepper, in the picture I used Orange

Slice loin in half but not all the way through, open like a book
Season the inside of the loin with spices
Pack full with artichokes and tomatoes (you will not use all of it just yet)
Fold loin carefully to hold in stuffing, you can use large toothpicks or twine to hold together
Line a crock pot
Add broth
Place Loin in the crock pot
Cook on low for about 5-7 hours, my crock pot cooks faster than most, so adjust time as needed and based on the size of the loin.

I served over mashed cauliflower and used the remaining sun dried tomatoes and artichokes in the cauliflower.  Once the cauliflower was steamed, I added cauliflower, tomatoes, artichokes, garlic powder and coconut milk to a food processor

Paleo Pumpkin, Walnut, Chocolate Chip Muffins or Loaf (Nuts, Coconut and Chocolate Optional)

2 1/2 cups almond flour
1/2 tsp baking soda
1/4 coconut oil, melted about 25 seconds
1/4 cup raw honey melted about 20 seconds
2 eggs
1 cup canned pumpkin
1 Tbsp cinnamon or more
1 tsp pumpkin spice or as much as you want (not necessary, but if you have it use it)
A few dashes nutmeg (not necessary, but if you have it use it)
2 Tbsp to 1/4 cup Enjoy Life Chocolate Chips
1/4 cup chopped walnuts
Optional- a handful of unsweetened shredded coconut

Preheat oven to 350 and line 12 muffin cups with paper liners. In large bowl ,ix pumpkin, add almond flour, and baking soda and stir to combine. Add coconut oil, honey and eggs and mix well. Mix in cinnamon, pumpkin spice, nutmeg, nuts and chocolate chips. Evenly divide batter between cups and fill almost all the way full.. Bake for 27-32  minutes or until golden brown on top. Cool in pan for 5 minutes.

Check with a toothpick at 27 minutes before removing from the oven.  Cook a few more minutes if needed.

You can also make into a loaf, grease loaf pan with coconut oil or line with parchment paper, bake at 350 for about 37-40 minutes, check at 37 minutes and bake 3-4 more minutes if needed.

Paleo Chicken, Broccoli and Cheese Pie (with or without vegan cheese)

You can omit cheese to keep it Paleo, but we use Vegan cheese for a weekend meal. 
This will make two pies in a medium size pie pan or you can pack a large  pie pan full

Preparation Time:15 min

Cooking Time:30-35 min
 

Ingredients

• 3-4 chicken breast
• 1 cup organic reduced sodium chicken or vegetable broth (more as needed)
• 1 tbsp Arrowroot powder
• 1 (1/2 cup) medium onion, chopped
• 2-3 cloves garlic minced
• pepper
• 1 tsp savory
• 1/2 tsp thyme
• 3 cups broccoli florets partially steamed if raw and thawed if frozen, and pat the broccoli dry or it will create to much liquid in the bottom of the dish
• 1-2 cups shredded vegan Colby Jack or Monterey Jack (or 1/2 cup salsa with excess liquid drained if you do not want to use cheese)
• 1 cup coconut flour
• 1 tsp of baking powder
• 2 cup unsweetened coconut milk
• 6  eggs
• Optional, salsa or hot sauce when serving

Instructions

1. Preheat oven to 400 degrees F. Spray 2- 9-inch glass pie plate with sunflower spray or lightly coat with coconut oil.
2. In a small sauce pan on medium heat, stir the broth and the arrowroot powder until it starts to thicken into a sauce.  Slowly add more broth and stir until you have a gravy consistency. 
       
3. In 10-inch greased skillet, cook chicken, garlic and onion  over medium-high heat, stirring frequently, until chicken  is just short of being fully cooked; drain. Pour gravy into the skillet and stir well.  Stir in pepper, savory and thyme.  Spread in pie plates; sprinkle with cheese or salsa
4. Cover the cheese with as much broccoli as you want
5. In medium bowl, stir flour, baking powder, milk, and eggs with whisk or fork until blended. Pour into pie plates.  I actually pour about half of it in and stir it up really well to help hold it together and then spread the rest on the top.    You may not use all of the batter, if you do, you will want to increase cooking time by 5-10 minutes. 
6. Bake 30 minutes or until inserted in center comes out clean.  Check at 30 minutes and most likely you will need to cook an additional 5 minutes. 

When cooking with lots of veggies and meat, there is always the chance of having too much liquid in the bottom of the dish.  Don't panic when you cut a piece out if there is a lot of liquid on the bottom.  Carefully drain it out or spoon it out.  Tilt it to one side, but be sure to use a large spatula to hold the casserole in the dish.  Even if there is liquid in the bottom, it does not ruin the dish.