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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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Paleo Lemon Artichoke Pesto Chicken “Pasta” with Spinach too!

artichokesWow, was this good! It tastes almost creamy but there is really nothing bad at all in this dish. No dairy or cheese, but almost feels like it should have some in it. Super healthy and has to be one of the top dishes I have made. This is a repeater for sure. I used ribbons of zucchini as my spaghetti but you can also use spaghetti squash or any type of stringy squash.

Indredients:
* 1 lb chicken cut up into little pieces
* 2 large zucchini’s. I used a curly peeler that makes them look like spaghetti
* 1 jar of artichoke hearts.
* 2 cloves garlic
* 1/2 cup Italian parsley
* 1/2 cup fresh basil
* 1/3 cup chopped walnuts
* 4-5 tablespoons of olive oil
* 4-5 tablespoons of vegetable broth
* 1/2 lemon juice
* 4 large handfuls of baby spinach
* salt/pepper

1. First thing I did was sprial cut the zucchini. Get a pot of water going and have that start to boil. Set aside for a while. You DO NOT want to overcook your spaghetti “noodles”. If you do, they will become mush. So this is the last thing you do.

2. In a saucepan add some olive oil, or butter. Melt down and then add one of your diced garlic pieces. When that just starts to become fragrant, add your artichoke hearts and cook these until they turn a tad brown or cooked well.

3. Add your walnuts, olive oil, clove of garlic, and vegetable broth in a food processor and puree until smooth. When the artichokes are done cooking, add them to the mixture and puree well.

4. Add your parsley, basil, and 1/2 juice of a lemon and mix until creamy smooth. If you like chunky artichokes in your sauce, then leave a few of those out and add at the very end, just chopping a little bit. Taste and if you like more of a lemon flavor, then add more lemon. Make sure to add a dash of salt and pepper to the mix as well!

5. Take your chicken and cut into small pieces. Add a little more olive oil or butter to your saucepan you cooked the artichokes in and cook your chicken until just brown on the sides. When your chicken is almost cooked, now is the time to drop your zucchini spaghetti into the water. Only leave in for a few minutes until soft. Think al dente, even though it isnt real pasta.

6. Add about 1/2 cup of the artichoke mixture to your chicken along with about 4 large handfuls of spinach. Cook until the spinach has wilted and become soft.

7. Add in your cooked ‘spaghetti’ and the remainder of the sauce to the saucepan. Mix well together until everything is combined.

8. Serve with a little fresh basil on top and one of the remaining artichoke hearts.

ENJOY!!

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Posted by on April 3, 2013 in Chicken, Dinner

 

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Sun dried tomato and basil meatballs with creamy pesto

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These are a great addition or main course to any dinner. My boyfriend said he can’t wait to make a meatball sandwich with the leftover meatballs (friggen non paleo eatin traitor). I used zucchini as the ‘pasta’ with these but I definitely will use spaghetti squash in the future. I also bought this random meatball cooker the day before that made these easy as pie to make.

Meantball ingredients:

  • 2 lb grass fed ground beef
  • 2 tablespoons minced chives
  • 2 tablespoons minced fresh basil
  • 1/2 cup sun dried tomatoes packed in olive oil, chopped into small piece
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1 tsp pepper
  • 2-3 cloves minced garlic

Mix all ingredients together and shape them into golf ball size meatballs. Cook them until brown on each side in some coconut or olive oil, then transfer to a cooking dish and then bake for about 7-10 minutes until center is cooked through. While these are cooking prepare the creamy pesto.

Pesto ingredients:

  • 2 cups packed tight with fresh basil
  • 1/2 cup olive oil
  • 1/3 cup pine nuts or walnuts
  • 1/4 cup sun dried tomatoes
  • 2-3 garlic cloves
  • 1 tsp seal salt
  • 3-4 tablespoons of the thick part of canned coconut milk (after its refrigerated)

Combine all ingredients except coconut milk. When completely mixed up nice and smooth then add in the coconut milk one tbls at a time and this makes the pesto super light and creamy. It won’t taste like coconut! I promise!

When meatballs are cooked, put a dollop of pesto on top and serve with any vegetable. I am thinking mixing the pesto into spaghetti squash would be great but they were just perfect on their own too. I found this recipe from everyday paleo and it was Delish!

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Posted by on July 1, 2012 in Beef, Dinner

 

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