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Category Archives: Dinner

Crockpot Meatballs over Zoodles

zoodleJoe actually found this recipe and it wasn’t very difficult to change to become paleo. I am pretty sure you aren’t supposed to have almond flour in Whole 30, so if you are super strict with that program- leave it out! I am pretty sure the meatballs will still stick together with all the seasonings, eggs, and onions. If you do try it that way, leave me a comment so I know if it works!

I want to note two important points first…

1. I generally try to buy organic and grass fed- but as you all know grass fed beef can get really expensive! For this dish- BUY GRASS FED ORGANIC GROUND BEEF! You are simmering these meatballs in sauce for hours and hours and when you are finished you will see a little bit of grease at the top. But I could tell how little there was and it actually looked like it added flavor then a ton of fat. If you used regular ol’ ground beef the amount of fat might be kinda gross.

2. This recipe calls for tomato sauce, tomato puree, and crushed tomatoes. You NEED to make sure the ones you buy the only ingredients are tomatoes. There are tons of tomato sauces out there that add sugar. You may see sugar in the food label- but you can’t have sugar as part of the ingredients. Good to look for the ones just in the can and not the jars. They may seem really plain in flavor, but the spices in the meatballs season the sauce.

Okay, here we go! I did this in the morning probably around 10am and we ate around 6pm. So make these so you have at least 6-8 hours for them to cook in the crockpot.

Ingredients:
* 3 lbs Ground Beef (Organic Grass Fed)
* 10 Cloves of garlic, minced or in a garlic press
* 1 Medium white onion, chopped finely
* 2 large eggs
* 2 TB (Tablespoon) of dried parsley
* 2 TB Garlic powder
* 2 TSP Salt
* 4 TB Oregano
* 1 TB Red pepper flakes. (It called for 2, but 1 one spicy enough. If you like really spicy- add the second TB)
* 3 TB Italian seasoning
* 1 TB Basil
* 2 TB Olive oil
* 1 1/2 cups Almond Flour (You can opt out of this part if you are strict Whole30)
* 2 cans of tomato sauce (23 oz each)
* 1 can of crushed tomatoes (28 oz)
* 1 can of tomato puree (15 oz)
* 5-6 large zucchini’s spiraled.

1. For the meatballs get a large mixing bowl add your minced onion, garlic, and beaten eggs. Once that is mixed in completely add all of the spices and the olive oil. I put a few tablespoons in at a time and mixed it up with my hands. (Ladies, remember to take your wedding ring off. I still think I have ground beef stuck under the diamond).
2. Once that is all mixed together and all the ingredients are incorporated evenly through the meat- add the almond meal until fully combined.
3. Add the tomato sauce, tomato puree, and crushed tomatoes to the crock pot and stir until combined.
4. Roll your meatballs about the size of a golf ball to tennis ball, depends on how big you want them. The mixture made about 28 meatballs, so this is a recipe that will work great for a big family! Once they are all rolled out add them to the crockpot and cook on low for 6-8 hours. (Or you can get impatient like me and cook on high for the last 2 hours!)

For the Zoodles:
* 5-6 Green Zuchinni’s. I would use a spiralizer so they have a noodle type of look to them. Think about 1-2 zucchini’s per person.
1. Cook them in boiling water no more then 3-5 minutes. You want these to be ‘al dente’. Otherwise they will be mushy and soggy and you will be really annoyed. I did that once, and yes… I was really annoyed.
2. Drain the zoodles and serve on a plate with a heaping of the sauce and as many meatballs as you wish!

DELISH!!!
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Posted by on July 13, 2014 in Beef, Dinner

 

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Basil and Sundried Tomato Turkey Meatloaf

sundiredA nice staple to add to the list of whole 30/paleo dinners! Super easy and quick to make. Could have used a little bit more salt, so I will add that to the recipe. We also used a bit of ‘slap yo mama’ seasoning which gives it a perfect kick!

* 2 lbs ground turkey (you can use a mixture of ground turkey, chicken, or pork)
* 1 cup chopped basil
* 1/3 cup chopped sundried tomatoes
* 1 Tablespoon of garlic powder and onion powder
* 1 cup almond meal (or cashew meal)
* 2 eggs beaten
* 1 1/2 tsp salt
* 1/2 tsp black pepper

1. Combine all of your ingredients together
2. You can divide them equally into 2 breadpans and cook for 30 mins at 375 OR
3. Put all of ingredients into one breadpan and cook for at least 45 mins.
4. Make sure there is no pink in the middle!
5. Serve and eat with your favorite fresh veggie!
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Posted by on July 9, 2014 in Chicken, Dinner

 

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Middle Eastern Chicken Kabobs with Curry Cauliflower Rice

middle eastern
I am back! Day 1 of Whole 30 this time. I have been slacking on just about everything these past 6 months so it feels good to make a winning meal on Day 1. We now have wedding countdown at about 105 days so it’s time to get back in action!

This meal is amazing. Really easy and the flavor is so good, you can’t believe you are eating so healthy! I found from a post on Instagram when I was trying to figure out what to cook for my first meal (props to Krissyswhole30)

Middle Eastern Chicken Dish:

* 2 lbs boneless skinless chicken- cut into bite sized cubes
* 1 cup coconut milk (do not get light- to runny)
* 1 red onion
* 2 olive oil
* 2 tsp Paprika
* 1 tsp Cumin
* 1/8 tsp Cinnamon
* 1/2 tsp Red Pepper Flakes
* Zest and juice from one lemon
* 1 1/2 tsp salt
* 1/2 tsp pepper
* 5 garlic cloves- minced

1. Mix up all the ingredients (besides chicken & onion) in a bowl as the marinade. After you cut the chicken into cubes, place into the marinade and put into the fridge for at least 6-7 hours. It’s a super quick mix- so you can do this in the morning or night before and pull out when you are ready to thread your chicken.

2. Cut the red onion into bite sized pieces and thread the chicken alternating with red onion onto skewers.

3. Preheat your BBQ. Grill chicken kebabs until cooked through and chicken is golden brown, turning occasionally. Serve with Middle Eastern Rice

“Rice” Dish

* 3 cups ‘riced’ cauliflower – 1 large head of cauliflower (Put pieces of a full head of cauliflower into a food processor and chop till its nice and fine)
* 2 tbsp. Ghee (for cooking)
* 1/2 white onion, diced
* 2 garlic cloves, minced
* 1 tsp cumin
* 1/2 tsp turmeric
* 1/2 tsp curry
* 1/4 tsp cinnamon
* 1 tsp salt
* 1/4 tsp black pepper
* 10 dried apricots, chopped
* 1/4 cup toasted chopped almonds
* 1/4 cup raisins

1. Heat Ghee in a large pan. Add onions and cook until transparent. Add garlic and spices and cook until fragrant- about 1 minute.
2. Add cauliflower rice and stir fry about 3-5 minutes.
3. Stir in fruit and nuts and toss until entire dish is heated.
4. Taste and eat!!

 
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Posted by on July 2, 2014 in Chicken, Dinner

 

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Thai Spiced Chicken with Coconut Cream Swiss Chard

So I spent these past 4 days at my parents house and oh how I love spending time with my family and the much needed rest and relaxation. They also know when I come down, get ready to try out some dinners! I am currently day 11 of my 21 day sugar detox so my recipes needed to be super clean. Not so much fun for my 5 year old niece. She tried my apple cinnamon treats, took one bit and said, “the apples are too sour and the top tastes like dirt!!” You really have to love the honesty of a child. (Because I am sure Joe has thought the same thing a time or two about my sugar detox desserts!!)

Another perk is the my dad is an incredible painter and artist and the local grocery store (Wolfs Market) commissioned him to do a beautiful piece in their store. In return he has a HEFTY tab there! So for all those cooks out there, dinners are great to make- but paying for all those spices and meats adds up! Well, heading to parents house- they are FREE! So they enjoy delicious meals and I enjoy not paying for groceries!

This dish I made the last night and it was by far one of the best I have made in a while. I was just looking through the Zite Ap on my Ipad and this one jumped out at me. I don’t remember who posted it or I would have given props, but its really good.

Ingredients:

  • 4 chicken breasts
  • 1 Tbsp olive oil
  • 2 Tbsp sesame seeds
  • 2 Tbls coriander
  • 1 1/2 Tbls onion powder
  • 1 1/2 Tbls garlic powder
  • 1 Tbls Ground Hot Thai Red chili powder (Cayanne pepper if you cannot find Thai spice)
  • 1 Tbls Cumin
  • 2 tsp salt
  • 1 tsp black pepper
  • 6 cups chopped Swiss Chard (The more the better in my opinion since it wilts so much)
  • 2 Tbls tomato paste
  • 3/4 cup coconut milk
  • 1 lemon to squeeze on top of chicken after cooked

Directions:

  1. In a small bowl, combine all of the spices, salt & pepper together. Coat your chickens on both sides with the spice mixture. (Make sure to leave enough for about 2 tsp to season the sauce)
  2. Heat a large skillet with the olive oil and place your chicken’s in for about 5 minutes on each side. They should be nice and cooked on both sides. After they are done, I transferred them to a baking dish and put in the oven at 400 while I made the swiss chard. One, to keep the chicken warm and two, to make sure the center of the chicken is completely cooked. Depending on the size of the chickens you may need to leave in for about 15 minutes.
  3. Add the cut Swiss Chard into the pan you cooked your chicken in and let that start to soften. Once the chard is soft you will add the tomato paste and 2 tsp of the spice mixture. Let the chard cook with the tomato paste and spices for about 5 minutes until they are combined well. Add the coconut milk and mix until a nice creamy texture.
  4. To serve, take the chicken out of the oven. Add a scoop of the coconut cream chard to your plate and top with a chicken breast. Squeeze lemon over your chicken and serve. Enjoy!!

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Posted by on December 11, 2013 in Chicken, Dinner

 

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Chicken with Artichokes and Olives

I found this recipe in the new 21 Day Sugar Detox book. I finally broke down and bought the actual book instead of googling recipes or looking for them on Instagram. Great book too! There are two books I guess, one that has all the info about the sugar detox, what food is okay- what food isn’t- and how you will be feeling each day, what sugar is in, what it does to you, etc.. Then a ton of recipes. There is another one that is coming out this month that is JUST recipes. I will probably break down and buy that one too.

So I have to say, if you haven’t tried doing a sugar detox its a great way to jump start your tastebuds. All of a sudden foods that don’t normally taste sweet start tasting really sweet and you begin to wonder if they are allowed! Like avocado’s. Or butternut squash, now that just tastes like candy after a few days on this!

Anyhow, this recipe is really yummy and has some of my favorite items- artichokes and olives! Easy prep, easy bake, and just make sure you don’t spill the turmeric or sauce on the counter or you will be scrubbing bright yellow stains away for days.

Ingredients:
* 4 Tbsp Ghee or unsalted butter, divided (Kerrygold butter is great!)
* 4 cups of canned artichoke hearts (I used one can and one jar of marinated artichoke hearts)
* 1 cup pitted olives (Mix of green and kalamata. I liked the kalamata better to be honest)
* 1/2 cup olive juice from your olive jar
* 6-8 organic chicken thighs (Trader joes has a great pack of organic thighs that don’t break the bank!)
* 2 tsp ground turmeric
* 1 tsp cumin (I put more in, but I LOVE cumin in anything)
* 2 tsp garlic powder
* 1 tsp turmeric
* 1 tsp ground coriander
* 1/4 tsp sea salt
* 1/4 tsp black pepper
* 1 lemon
* 1 tsp red chili flakes (If you like a little spice)

Directions: (Preheat oven to 425)
1. Grease a casserole dish with 2 tbls of ghee or butter. Then place the artichoke hearts, olives, and olive juice inside the dish. Place the chicken thighs on top. I cleaned them and sliced off any fat there was on them. You can also use chicken breasts too if you like.
2. In a small mixing bowl, combine all the spices together. Sprinkle the mixture over your chicken. I sprinkled on one side and then turned it over and sprinkled the other side so it was completely coated. If there is any left, distribute the rest over the artichokes.
3. Cut the lemon in half and then into small slices and place a slice on top of each chicken. Squeeze the other half of the lemon into the dish. Sprinkle with chili flakes if you add those.
4. Cover the dish with tin foil and bake for about 20 minutes. Remove the foil and bake for an additional 20 minutes to make sure the chicken is cooked throughout.
5. Serve with some steamed asparagus or any other green veggie!

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Posted by on December 4, 2013 in Chicken, Dinner, Sugar Detox approved!

 

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Slow Cook Paleo Sesame-Orange Chicken (Over Coconut Cauli Rice)

sesame-chicken-26-600I just bought a new Paleo cookbook called “Against all grain” and just started looking through and deciding which recipes to make. This one looked good and for the most part, I had most of the ingredients in my cabinet. I love the cookbook. The pictures are to die for and the recipes look really great. Some a little more complicated then I usually prepare, but I know the end result will be fantastic. This one turned out really delicious. I have never cooked with coconut amino’s before, so there is a taste in the dish that I didn’t quite recognize, and I figured that must be it. It’s in the soy sauce family, so if the taste of coconut amino’s bothers you and you don’t mind using soy sauce, that could be a good alternative. I also realized I quadrupled the amount of ginger you are supposed to put in… so that may be why it had a bit of a kick!

But honestly, anything that I can throw in a slow cooker or crock pot and ignore for a few hours sounds like a good recipe to me! Bonus points if it stores well in the freezer in a vacuum sealed bag. I’ve been reading so many vacuum sealer reviews, the one I have is clearly outdated.

Ingredients:
*2 lbs boneless organic chicken thighs
*1/3 cup coconut aminos
*1/3 cup honey
*2 tbls orange juice
*2 tbls tomato paste
*1 tbls toasted seasame oil
*2 tsp minced garlic
*1/2 tsp ground ginger
*3/4 tsp sea salt
*1/4 tsp black pepper
*1/2 tsp red pepper flakes
*Garnish with toasted or plain sesame seeds and green onions

1. Place the chicken at the bottom of the crock pot and turn on low heat.
2. Place all the remaining ingredients (minus the sesame seeds) in a food processor or whisk together. Pour mixture over the chicken. Make sure to turn the chicken around so all of the chicken is coated.
3. Cook the chicken for approximately 4 hours.
4. Remove the chicken and cut into pieces
5. Take the sauce that was in the crockpot and transfer to a small sauce pan. Cook for about 15-20 minutes on medium heat until the sauce thickens
6. Pour over your chicken and sprinkle with chopped green onions and sesame seeds.

Coconut Cauliflower rice

Ingredients:
* 1 large cauliflower
* 1/2 cup shredded coconut
* 1/2 white onion chopped
* 2-3 chopped pieces of garlic
* olive oil

1. Place your cauliflower in broken up florets into your food processor until it is finely ground into ‘rice’ size.
2. In a frying pan, put about a tablespoon of olive oil and then your onions and garlic.
3. When they start to cook just a bit, add your cauliflower and your shredded coconut and cook until combined and everything is warm. Don’t cook too long, just enough so everything is nice and heated to put under your chicken dish.

ENJOY!~

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Posted by on November 4, 2013 in Chicken, Dinner

 

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Chili with Butternut Squash

chili-pepper

This dish is super easy. Really the only thing you need to cook is the meat and the onions and then throw all the rest of the stuff in to simmer for a while. Super good! It’s nice to stock up on all the canned goods and every so often when you don’t know what to have for dinner- just throw this together and it is yum yum! ALso, add a can of kidney beans to the dish too if you want some extra bean protein. Makes it heartier too!
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Ingredients:

  • 1/2 lb ground beef
  • 1/2 lb sausage (squeeze out of casing)
  • 1 small white onion
  • 4/5 chopped garlic cloves
  • 1 can of stewed tomatoes
  • 3 tsp tomato paste
  • 1 cup chicken broth
  • 1/2 cup coffee
  • 1 small can sliced olives
  • 1 small can green chilis
  • 1 package butternut squash (from trader joes)
  • 1 tsp garlic powder
  • 2 tsp cumin
  • 2 tsp red chili flakes

In a saucepan combine the meat, onions, and spices until the onions become transparent. While that is cooking, put your butternut squash in the microwave for about 5 minutes. After that, add everything else to the pot and that’s it! Let boil, then let simmer for about 20 minutes and you are done! How easy is that! Top with some avocado or if you aren’t paleo, some cheese and enjoy.

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Posted by on October 9, 2013 in Beef, Dinner

 

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