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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!!!
meatball
meatball 2

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Posted by on July 13, 2014 in Beef, Dinner

 

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Paleo zucchini boats

Zucchini boats! Yum! I haven’t posted many recipes on here lately because I’ve actually been using a ton that I have already created that are on this blog. So here’s. little something new and easy that’s very simple to whip up.

Ingredients:
*6 large zucchini’s (depends on how many you are feeding. 2 per person seems good)
*1 lb ground beef
*1 cup chopped mushrooms
*1/2 red onion chopped fine
*1-2 cloves of garlic
*low sugar spaghetti sauce
*Some oregano, salt and pepper

Directions:
1. Start by chopping your vegetables and sauté them in a little olive oil.

2. With a melon ball scooper, take out the insides of the zucchini’s. I cut a small slice on one side and then scoop from there. Chop up all of the insides and add to the sauté pan. Add oregano and some salt and pepper.

3. While veggie’s are cooking, add in your ground beef and cook until done. Drain any of the excess fluid.

4. Add about a cup of the spaghetti sauce to the mixture and let simmer.

5. If you want your zucchini boats to be a little softer, then you would put then into boiling water for about 2 mins. I didn’t and they came out a little crunchier which was still delicious.

6. Now fill your zucchini boats with the mixture and put inside a casserole dish. Top with more of the spaghetti sauce and bake for about 15-20 mins at 350.

7. Serve with a quick side salad and you’ve got yourself a great meal!

I’m thinking this can be done more Mexican style too, ground beef with seasoning, salsa on top, etc. I’ll try that way next. Enjoy!

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Posted by on September 8, 2013 in Beef, Dinner, Lunch, Sugar Detox approved!

 

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Paleo Baked Talapia with sautéed Zucchini and Dill

Lemon-dill-soup-9236So this post is dedicated to Molly. She told me the other day she loves looking at my blog for recipe ideas BUT… Can I please add more seafood? So I decided to branch out and try a fish I have never cooked before. Talapia. It was fine. I don’t really know a whole lot about white fish, so if there is a better white fish to cook like this – please – suggestions welcome!

The real star of this dish is the sautéed veggies. I love this combo of veggies with dill together. Delish!! This is a must have side dish to serve to guests.

Ingredients:

* 2 talapia fishes or other white fish pieces
* fresh dill
* olive oil
* seasoning of your choice
* juice of 1 lemon

* 2 small zucchini’s
* 2 small yellow zucchini’s. I forget the official name of them
* 1 small white onion
* fresh dill
* salt/pepper

1. Make little boats with aluminum foil that you will put your fish in. Coat the bottom with a little olive oil.

2. Add your fish, drizzle with olive oil, squeeze a ton of lemon, and add a ton of fresh dill and seasonings to it.

3. Close up tight, put in the oven at 375 for about 15 minutes or until the fish is completely white and not transparent.

4. While your fish is cooking slice up your yellow and green zucchini’s and cut your onion into slices. Add these to a sautéed pan with some olive oil.

5. Chop up your fresh dill and add this to the veggies along with some salt and pepper. I have this amazing ‘Thai salt’ that I use and is so good. Don’t overcook these or they will get mushy. About 5-7 minutes. The more dill the better. I’m sure you can use dry, but fresh really makes this pop.

Unwrap fish, serve veggies, and enjoy!

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Posted by on April 21, 2013 in Dinner, Seafood

 

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Sweet Potato Zucchini Egg breakfast cups

The title pretty much says it all. Minus the tomatoes. Today is the last of the grocery shopping from last week so its create something with leftovers time! These are good hot, but I am looking forward to just eating these on the go in the morning.

Ingredients:

  • 2 small sweet potatoes
  • 6 eggs
  • 1 zucchini
  • handful of cherry tomatoes
  • salt and pepper to taste

I started off just slicing the sweet potatoes long and short with a mandolin. The long slices I cut in half and wrapped those around the cupcake pans, the small round slices I put on the bottom of the cupcakes pan. Grate the zucchini and slice the cherry tomatoes. Then just mix together your eggs, zucchini, and tomatoes and spoon the mixture into the cups. Add a bit of salt and pepper to the mixture. I baked these for about 15 minutes at 350.

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Posted by on September 3, 2012 in Breakfast, Sugar Detox approved!

 

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Zucchini sausage pesto rolls

Day 11! Okay, we’ll I kind of cheated on the sugar detox yesterday but it was conscious decision and not a crazy craving. It was this magnificent piece of cheesecake which I only ate half, and I took the smallest little bites so it lasted like an hour. Yum. BUT, my stomach felt like shit and I got a sugar high right before I had to stand up and speak to about 40 people. I totally spazzed out and forgot what I was going to say and reverted to the scared of public speaking Kari from years ago. That sucked. I blame the cheesecake. But whatever, that’s after 11 days no sugar, no fruit.

Okay, on with today’s meal! I made this tonight for dinner and I either should have made a salad, side, or more. These should definitely be used for an appetizer. I saw this on paleOMG today and had to make it.

Ingredients:

  • Zucchini (about 2 or 3)
  • Italian sausages (I got the spicy chicken sausage from Whole Foods)
  • Fresh made pesto sauce

Cut the zucchini’s with a mandolin or about 1/4 inch thick. Spread on pan (or grill would be much better) and drizzle with olive oil and a little salt and pepper. I broiled them until they were tender and a little brown from broiling.

Put the sausages in a frying pan and cook them for about 10 minutes. Flip over when one side is brown and cook the other side.

Make your pesto sauce (basil, olive oil, garlic, a few walnuts)

Take your pesto and spread it on the zucchini strips. Take your sausage and cut it into 1 inch pieces and roll them up with the zucchini strips, pesto facing the sausage. You can put a toothpick in them or just set on the side that was last to be rolled. Enjoy!

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Crockpot Chicken Cacciatore (somewhat)

Basic, yummy, easy. I didn’t feel like shopping for anything today so this was basically whatever I could find in the fridge and cupboards. Turned out pretty good too!

Ingredients:

  • 2 chicken breasts
  • Can of organic stewed tomatoes
  • A cut up zucchini
  • Some mushrooms
  • Lots of spices! Garlic powder, onion powder, Italian seasoning, thyme, and a pinch of salt and pepper.
  • Baby spinach

Toss the chicken in the crockpot with the can of tomatoes, zucchini,mushrooms, and spices. Cook on high for 2-3 hours. Serve with some baby spinach and enjoy!

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Posted by on July 11, 2012 in Chicken, Dinner

 

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No Pasta Lasagna. Yes, its true.

This was really delicious. Except I will add more vegetables next time so this recipe below calls for more veggies than the picture shows. I found the original recipe on paleoOMG, one of my favorite sites. I tend to just add or take away a few things here and there.

Ingredients:

  • 1 red onion chopped
  • 4 cloves of garlic minced
  • 2 tbls olive oil
  • 1 lb mild italian sausage
  • 1 lb grass-fed ground beef (or turkey meat)
  • 2 tbls oregano
  • 2/3 cup fresh basil
  • 2 tomatoes chopped
  • 1 bell pepper chopped
  • 1 zucchini chopped
  • 1/2 tsp cayenne pepper
  • 1/2 tsp sea salt 1/2 tsp pepper
  • 14 oz can diced tomatoes
  • 6 oz can of tomato paste
  • 4-5 large zucchini’s
  • optional can of sliced olives

Saute onion and garlic in olive oil. Add chopped bell pepper, zucchini, and tomatoes. In a separate pan, cook the italian sausage and beef until no longer pink, drain excess fat. Add meat to veggie mixture and then season with all dry ingredients including chopped basil. Add diced tomatoes and tomato paste and cook. Add salt and pepper to taste.

Take the large zucchini’s and slice them with a mandolin. Or by hand, about 1/4 inch thick. Lay a layer of the zucchini on the bottom of the dish, then add a layer of the meat sauce. Add another layer of zucchini, then meat sauce. You can do this for one more layer and the last layer of meat, take the remainder of the zucchini and grate over the top of the meat like you would cheese. Add some sliced olives if you like olives. Cover with tin foil and bake for 30 mins at 350. Slightly messy if you cut right out of the oven, so let cool for a few minutes.

Bon appetit!

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Posted by on June 29, 2012 in Beef, Dinner

 

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