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Train Bake! Paleo Meatloaf

5 Jun

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Train Bake! Paleo Meatloaf

Ingredients:

2 pounds Ground Beef
2 Eggs
Salt and Ground Pepper to your liking
Oregano to your liking
basil to your liking
garlic powder to your liking
1 red pepper chopped (optional)
1 zucchini chopped (optional)

1 small can tomato paste
black olives
cucumbers

Procedure:

Preheat oven to 400 degrees. In a large bowl, combine beef, egg, salt, pepper, dried basil, dried oregano and garlic powder. Add chopped peppers and zucchini if you want.
Pat meat mixture into a train cake pan.
Bake until done. About 20 ish minutes. Drain. Flip onto a cookie sheet or flat stoneware.

Decorate train with sliced olives and tomato paste. You can use a cake decorator for the paste. Slice cucumbers to make trees and bushes. Enjoy!

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Paleo Fish Sticks

20 Apr

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Paleo Fish Sticks

Ingredients:

3 Cups Almond Flour
Seasoning mixture:
Paprika
Onion powder
Garlic powder
Sea Salt
Pepper
3 eggs
Coconut oil
2-3 pounds White Fish (Cod, Halibut)

Procedure:

Slice the fish in fishstick shapes.

Crack the eggs into a shallow bowl. Whip the eggs in a bowl with a fork.

In another bowl pour in the flour and seasonings to your liking.

Heat 2tbs oil in frying pan. Med-High. Dip fishstick into egg and then roll in flour and place in hot frying pan. Do this quickly over and over until pan is full. Don’t flip until one side is nice and golden otherwise it will be a disaster. Flip each piece carefully and let cook until golden. Remove and place on a glass plate covered with a paper towel to absorb some of the oil.

Scrape out pan and repeat all the steps including melting new oil.

*You may need more flour and more egg depending on how much fish you have.

Paleo Tomato Basil Soup

15 Apr

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Paleo Tomato Basil Soup

Ingredients:

2 Tbsp Coconut Oil, Organic
2 Tbsp Extra Virgin Olive Oil
1 cup Fresh Basil, sliced, loosely packed
3 tsp Salt and Pepper
5 cloves Garlic, minced
6 cups Chicken Stock (Free Range, Organic)
10 Tomatos, Vine-ripened
12 oz Tomato Paste
1 can coconut milk

Procedure:
Preheat oven to roast at 350°F.
Clean and quarter tomatoes.
Toss with olive oil, salt, and pepper.
Roast on a baking sheet for 30 minutes.
In a large soup pot, heat coconut oil over medium heat.
Saute garlic for a few moments.
Add in the roasted tomatoes, and continue to saute for 1 minute.
Add in 3 cups chicken stock, the basil, and tomato paste and stir continuously over medium heat until the tomato paste has dissolved into the broth.
Season with 2 teaspoons each of salt and pepper.
Bring to a low boil, reduce heat to low.
Cover pot and simmer for 30 minutes.
Pour soup into a food processor or high-speed blender, and puree until smooth. Or use your hand mixer and stick it straight into the pot. Mix in 1 can coconut milk.
Serve hot, garnished with chopped basil.

Spaghetti Squash with Turkey Tomato Sauce

16 Jun

Spaghetti Squash with Turkey Tomato Sauce

The name alone might make you want to turn your head and vomit… WAIT!!! Simmer down and read on!

Oh look out! These little “noodles” are GOOD for you! No need to get out the ol’ measuring cup for your pasta portion! Eat as many as you like! I had my doubts. In fact I thought this entire meal might end up in the garbage disposal or dumped out to the chickens. I mean, we usually only eat turkey on Thanksgiving! And noodles made from a squash? Come on! BUT the whole family gobbled it up!!!

 

 

 

 

 

 

 

 

Ingredients:
1 large Spaghetti Squash

2 tbs bacon grease (yes you read that correctly. I just started saving the bacon grease like my Tarhill Grandmother used to do. Again, don’t knock it until you try it) You could use coconut oil or olive oil I suppose. But he bacon grease adds awesome flavor!

1 medium onion chopped
2 cups of chopped summer squash or zucchini or both
2 large garlic cloves, minced
1 ½ cups sliced white mushrooms
2 lbs ground turkey
½ tsp salt
½ tsp black pepper
1 tsp cayenne pepper
1 tsp dried parsley
3 cans of tomato sauce

Procedure:

Crank up your oven up to 400. Cut the stem off of the squash, slice it in half and spoon out the seeds. Set those babies straight onto the oven rack (facing up) and cook about 40 min. or until you can shred with a fork. When done, shred it up. PRESTO!!! Check out your homemade noodles!!!!
While the squash is baking:

Saute onions in bacon grease for 5 min on med high in the largest frying pan you have or a large pot.

Add chopped summer squash and garlic cloves to the pan. Saute 5 min more.

Add mushrooms and turkey to the pot. Add in salt, black pepper, cayenne pepper and parsley. Mix and cook until turkey is all the way done.

Pour in the sauce, mix it up, place a lid on it and simmer for 30ish min.

Pour sauce over noddles and enjoy! YUM!!!!

*Inspired by Make it Paleo

Everyone’s Favorite Taco Salad

19 May

Everyone’s Favorite Taco Salad

Oh! Now just hold your horses. It’s not like you are eating Doritos everyday. The MSG wont kill you just this one time. In this salad it IS so worth it! Your whole family will love it! It has been in my family for quite some time. It originated from my cousins father I believe.

Ingredients:

1 lb. ground beef
1 med. onion, chopped
Cumin
Chili powder
Garlic powder
salt
pepper
1 head lettuce, chopped
4 tomatoes
1 cup cheddar cheese
1 lg. bag Nacho Cheese Doritos, crushed
1 bottle Catalina French salad dressing
1 can of black olives
1 can of kidney beans

Procedure:

Brown ground beef with onion and desired amount of seasoning. Let cool; drain if needed. Add lettuce, tomatoes, beans, olives and cheese. When ready to eat, add crunched up Doritos and Catalina French dressing.
Quantities can be adjusted to suit your taste.

Lobster Stuffed Avocado

23 Jan

Lobster Stuffed Avocado

Ingredients:

½ Tbs coconut oil
2 cups cooked lobster meat (I found mine at Costco, frozen)
½ tsp basil
½ tsp red pepper flakes
2 ripe avocados.

Procedure:

Cut avocados in half. Remove seeds.
Set aside.

Heat oil in pan. Pour in lobster meat and seasonings. Stir and cook over medium heat until hot.

Fill avocados with meat. Serve while the meat is still hot or cold! Yummy either way! Enjoy!

About 217 calories for one half stuffed avocado.

Almond-Crusted Chicken

11 Jan

Super great alternative to breaded chicken! My kiddos loved these chicken nuggets! ;o) They asked me when I would be making them again!

 

Almond-Crusted Chicken

Ingredients:

¾ cup almonds, coarsely chopped
2 teaspoons Jamaican jerk seasoning or favorite seasoning
¼ teaspoon kosher salt
1 teaspoon grated lime rind
1 ½ pounds skinned and boned chicken breast cutlets
1 tablespoon olive oil, divided

Procedure:

1. Process  almonds and next 3 ingredients in a food processor or blender 45 seconds or until finely ground. Place almond mixture in a shallow bowl.

2. Brush chicken evenly with ½ Tbsp. olive oil. Dredge chicken in almond mixture.

3. Cook chicken in remaining ½ Tbsp. (or more if needed) hot olive oil in a nonstick skillet over medium-high heat 4 minutes on each side or until done.

Makes about 5 servings

 

 

Balsamic Chicken with Rosemary and Garlic

3 Jan

Inspired from the “Make it Paleo” Cookbook. I served this to my family and dinner guests last night. A huge hit!

Balsamic Chicken with Rosemary and Garlic

Ingredients:

6 boneless, skinless chicken breasts (organic free range is best choice)
2 tbsp extra virgin olive oil
½ cup balsamic vinegar
4 cloves garlic, minced (or all ready minced in the tub from Costco. makes it faster)
4 tbsp fresh rosemary
salt and pepper to taste

Procedure:

Rinse chicken breasts and place in baking dish. I used my stoneware bar pan.

Drizzle olive oil over chicken breasts.

Sprinkle salt and pepper over chicken.

Press fresh garlic and rosemary into chicken breasts.

 

 

 

 

 

 

 

 

Bake at 400 for about 25-30 minutes, or until thermometer reads 165°F.

Remove chicken from oven and pour ½ cup balsamic vinegar over fully cooked chicken breasts.

 

 

 

 

 

 

 

 

Serve!

Baked Ham With Pineapple

16 Dec

Baked Ham With Pineapple

Ingredients:

1 (12 pound) bone-in ham
½ cup whole cloves
½ cup packed brown sugar
1 (20 ounce) can pineapple rings in heavy syrup
1 (4 ounce) jar chopped maraschino cherries
1 (12 fluid ounce) bottle lemon-lime flavored carbonated beverage (7 up)

Procedure:

1. Preheat the oven to 325 degrees F
2. Place ham in a roasting pan.
3. Score the rind of the ham with a diamond pattern.
4. Press a clove into the center of each diamond.
5. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda.
6. Coat the ham with this mixture.
7. Arrange the pineapple rings over the outside of the ham.
8. Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick.
9. Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F (72 degrees C).
10. Be sure the meat thermometer is not touching the bone.
11. Remove toothpicks before serving

Fall Stew

2 Dec

Fall Stew

Ingredients:

*1 pound Italian Sausage (no preservatives, no artificial ingredients)

*1/2 onion (chopped)
* 1 ½ cups canned fire roasted tomatoes
* 3 cups chicken stock
* One ½-ounce bundle of fresh herbs, such as rosemary, thyme, or oregano (you can adapt and use dried if needed)
* One large butternut squash, peeled, seeded, and cut into bite-sized chunks (about 1 inch)
* 3 carrots, peeled and cut into bite-sized chunks
* 3 parsnips, peeled and cut into bite-sized chunks
* 1 fennel bulb, trimmed and diced
* 1 pack frozen Brussels Sprouts
* 2 teaspoons salt or to taste
* 1/8 teaspoon freshly ground black pepper
* 1 tsp cream of tarter
* dash of red pepper flakes (optional)

Procedure:

Heat oil (bacon grease or oil of your choice) in a big pot over medium heat. Add chopped onion, cook until a little browned and add sausage, and cook, stirring until it breaks into small pieces and is no longer pink, about 10 minutes.

Raise heat to medium high. Add tomatoes, stock, cream of tarter, and herbs; simmer over medium heat until liquid starts to thicken,  25 minutes. Add squash, carrots, parsnips, fennel. Season with salt and pepper. Cover, and simmer until vegetables are tender, about 25 minutes. Add Brussels sprouts, and cook, covered, around 15 minutes more (cook until Brussels Sprouts are tender).

PLEASE NOTE: if serving to children use mild sausage!