More Recipes

Creamy Chicken and Spaghetti Squash

4 chicken breasts, cubed
1 tbspn olive oil
salt, pepper, paprika
3 tbspn lemon juice
1 container greek yogurt plain
1/3 cup parmesan cheese
spaghetti squash

cook chicken in oil over medium high heat until cooked through. Add seasoning and lemon juice and simmer on low. Then stir in yogurt and parmesan cheese. Cook just until heated through and remove from heat. Serve over cooked spaghetti squash. Seems to rich to be good! Note - I have made my own decision that dairy needs to stay in the diet if I am going to try to stick with this. Need my cheese and yogurt!!







Yellow Fin Tuna Burgers

Sauce:
greek plain yogurt
red onion
capers
lemon juice - mix all together
salt and pepper


Sear yellow fin tuna steaks on grill until slightly pink in middle - serve with mixed greens and sauce on bun or grilled mushroom cap - saw this one on discovery health channel - cant wait to try it!

Paleo Mama's Infamous Paleo Chili (recipe taken from http://www.paleomama.com/)

I make a huge pot of chili and eat it for a few days (or freeze some in quart ziplocs to thaw out as fast food. Chili is my favorite. It’s a great comfort food and this one is popular with the guys as it is very meaty.


Ingredients:
2 lbs lean ground beef (I look for 90/10)
1 large steak cut into chunks (or stew meat, whatever you prefer)
1 large can crushed tomatoes (look for the one where the only ingredient is tomatoes)
1 can diced tomatoes and chilis (again, look for natural here)
1 small can tomatillo salsa (in the Mexican food aisle, look for natural ingredients in this)
large onion diced
1/8 cup almond flour (this is optional for thickening, omit if you have a nut allergy)
about 2 cups of beef broth
3 cloves garlic minced or about 2 tsp garlic powder
1 tsp ground cinnamon
2 tbs ground cumin
3-4 tbs chili powder
olive oil

Directions:
Put about 2 tbs olive oil in a pan and get it screaming hot. Sear the chunks of steak in batches (don’t crowd or it won’t brown). It doesn’t have to be cooked at this point, just brown and pull it out. Add a little more oil if needed and add diced onion to kind of brown a bit. Add the beef stock and let it cook until it is reduced by half (this gives a really meaty base). Add in ground beef and almond flour. Stir until it browns a bit. Add garlic, spices, tomatoes, and steak chunks. Simmer on low heat for a couple of hours. It gets better the longer it cooks. (I cooked the meat and onions and broth and then added that and the rest of the ingredients to the crockpot and let it cook all day) 

Pomegranate Spinach Salad
Ingredients

1 (10 ounce) bag baby spinach leaves, rinsed and drained
1/4 red onion, sliced very thin
1/2 cup walnut pieces
1/2 cup crumbled feta
1 pomegranate, peeled and seeds separated
4 tablespoons balsamic vinaigrette

Directions

1.Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.






Turkey Apple Salad
cooked turkey breast cubed
light string cheese or swiss cheese cubed (not paleo - sorry!)
1 apple cubed
1 tbspn mayo
1tbspn apple cider vinegar
spinach leaves
walnuts

mix well in big bowl and eat!

Hamburger and Butternut Squash Curry
1 lb of lean ground beef
1 small butternut squash - peeled, seeded and cubed
1 jar trader joes curry simmer sauce
1/2-1 can of light coconut milk

Brown beef and place in crockpot on low with butternut squash and curry simmer sauce.  Cook on low for 6 hours and add coconut milk before serving.  Great as leftovers!

Egg Salad
6 eggs

1/4 cup mayonnaise
3 Tbspn Trader Joe's Garlic Aioli mustard
1 teaspoon prepared yellow mustard
1/2 lemon, juiced
1/4 cup chopped green onions or dried minced onions
salt and pepper to taste

Mix all ingredients with chopped up hard boiled eggs. & serve on spinach, lettuce, or in a sandwich.

Avacado Chimichurri Sauce

1 large Chilean Hass avocado

1/4 cup red wine vinegar
1 cup fresh parsley, Italian parsley, cilantro or basil, finely chopped
1 clove garlic, minced
1/2 teaspoon salt
1 tsp lime juice
1 jalapeno pepper, seeded and finely chopped, or several dashes hot pepper sauce

Directions
1.Cut avocado in half, remove pit, and peel. Spoon out flesh into a medium bowl. Mash with a fork. Stir in all remaining ingredients. Serve over flank steak or salmon

Crockpot Chicken Curry
4 chicken breasts cut in cubes
1 butternut squash peeled and cubed
1 bag frozen peas
1 jar trader joes curry simmer sauce
1 can light coconut milk

Add all to the crockpot in the morning, set to low and serve up for dinner. Add anything that you like in curry, i threw some apricots in there since its apricot week!

Mango Chicken Slaw
chicken breast finely chopped
2 cups cabbage and carrot slaw from the bag (produce by bagged salad)
1/4 cup pecans
1 tbspn mayo
1 tbspn apple cider vinegar
1 tbspn juice from orange
1 mango cut up in cubes
Mix and enjoy


Turkey Lettuce Wraps with Shiitake Mushrooms

1 tsp canola oil

4 shiitake mushrooms

2 tsp canola oil

16oz ground turkey

6 green onions

1/4 cup sliced water chestnuts

4 tsp minced fresh ginger

2 tsp minced garlic

3 tbsp light soy sauce

1 tbsp honey

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp orange zest

12  green leaves

Toppings:

kelp noodles

1 carrot grated

bean sprouts

1/2 cup chopped cashews

Heat 1 tsp oil in large skillet. Cook sliced mushrooms until browned and softened (about 2 min) Remove from pan and reserve. Heat 2 tsp oil and cook turkey until no longer pink. stir in green onions, water chestnuts, ginger, garlic;continue to cook for 1 min. Mix in reserved mushrooms, soy sauce, honey. Simmer briefly. Remove from heat and add rice vinegar, sesame oil and orange zest. Assemble wraps with meat, noodles, bean sprouts, carrots, cashews.  Chili sauce is recommended for dipping but I didn't use.

Steph's Chicken Salad and Portabella Salad
2 portabella mushroom caps

chopped cooked chicken breast

4 slices bacon crumbled

trader joes garlic mustard aioli

mayo
hard boiled egg
spinach
tomato
avacado
Take stems off two portabella mushroom caps and dice for chicken salad. Spray caps with olive oil, season with 21 season salute or other salt sub seasoning and bake at 400 for 10-15 min. Chicken salad: mix chicken, crumbled bacon, chopped hardboiled egg, chopped mushroom stems,couple tablespoons mustard and mayo to taste.  Place spinach on plate, top with mushroom cap, top cap with chicken salad, garnish with avacado and tomato.  Yum!

Citrus Coleslaw
1-2 cups of shredded cabbage with carrots
3-5 Tbsp orange aioli (recipe below with chicken burgers)
1-2 clementine cuties peeled and separated
2 tsp apple cider vinegar
Mix well and eat!


Salmon Steaks in Curry Sauce

2 8oz salmon steaks
2 tsp curry powder
1 tsp turmeric
1/2 tsp cayenne pepper
1 c chicken broth
4 tsp white wine
1/2 cup coconut milk
roasted cauliflower
Wash salmon and place in shallow baking dish.  Mix curry, turmeric, and pepper with chicken stock and pour over fish.  Pour in white wine and cover with foil. bake at 350 for twenty to thirty minutes. At the end I added the coconut milk and mixed in some leftover roasted cauliflower that I reheated.  Served the salmon on top of the cauliflower with the sauce poured over top - I liked it, but I like curry and I like spicy!
Blueberry Banana Compote
Ingredients:

1 banana
1/4 cup chopped walnuts
2 Tbspn shredded coconut
1/3 cup blueberries

spray pan with olive oil and lay out sliced bananas in single layer. Top with coconut, walnuts, and blueberries and bake at 400 for 10 min. Let cool 5 minutes and enjoy!


Slow Cooker Pulled Pork and Saurkraut

Ingredients

1 pork tenderloin
16 ounces sauerkraut with juice
2 apples peeled and sliced
1/2 cup applesauce

Directions
1.Place the pork in the bottom the slow cooker and pour the sauerkraut over the top. Cover with apple slices. Cook on low for 8 to 9 hours or on high for 4 to 5 hours. Shred pork with fork and stir in applesauce.  I liked it as directed, my husband wanted more saurkraut.
 
 
Guacamole Deviled Eggs
Found this at Mypaleokitchen.com

Ingredients (for 8 devils):
- 4 hard boiled eggs
- 1 avocado
- 2 teaspoons hot sauce
- 1 tsp lemon juice
- salt & pepper to taste
- 8 thin slices smoked beef or salmon

Peel and half the eggs and spoon their yolks into a bowl. Mash the yolks with the avocado, hot sauce, lemon juice, salt and pepper to taste. Refill egg whites with the yolk mixture. Drape smoked Salmon or beef slices on top, and serve!










Carmelized Brussel Sprouts with Pistachios
Ingredients

2 pounds Brussels sprouts

1/4 cup olive oil

2 small red onions, cut into strips

1/4 cup red wine vinegar
salt and pepper to taste
1/4 cup coarsely chopped pistachios

Directions
Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
Heat olive oil in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
Add the Brussels sprouts and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
Season with salt and pepper to taste and garnish with pistachios.


Spicy Lemon Pork Saute
Ingredients

2 tablespoons olive oil

4 pork loin chops, 1/2 inch thick
1/2 cup lemon juice
3 cloves garlic, peeled and minced
1/2 tablespoon paprika
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper

Directions
Heat olive oil in a large, heavy skillet over medium heat. Brown pork chops about 5 minutes per side.
Mix lemon juice, garlic, paprika, thyme, and cayenne pepper into the skillet. Cover, and simmer 20 minutes, cooking the chops to an internal temperature of 160 degrees F (70 degrees C).

Remove pork chops from the skillet, and set aside. Over high heat, reduce the remaining liquid for about 5 minutes. Return pork chops to the skillet briefly, coating them on both sides with the reduced mixture.
 
Spaghetti Squash
Pierce a couple of times with a fork and place in the crockpot on low for 3 or 4 hours. Take out, cut in half, scoop out the seeds and shred out with a fork.  Cook longer for mushier, shorter for firmer.  I like it with a little coconut milk and garam masala, or good with spaghetti sauce.

Butternut Squash
Peel with potato peeler and cut in cubes or in fry shapes (HARD to cut, be patient). Put in 9X13 and spray with olive oil and sprinkle with chopped pecans.  Again, I like garam masala with it. Cook at 400 for 30 minutes

Kale Chips
kale torn up in pieces (stems removed) spread in single layer and spray with olive oil spray and lightly salt or season to your choice.  Cook at 350 for 10-15min until right before you see any browning.

Grilled Asparagus with Orange Wasabi Dressing


Ingredients

2 tablespoons orange juice

2 tablespoons soy sauce
1 teaspoon sugar

1 teaspoon McCormick® Gourmet Collection Wasabi Powder

1/2 teaspoon McCormick® Gourmet Collection Ginger, Ground

2 tablespoons sesame oil

30 medium asparagus spears, trimmed

1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Cracked

1 1/2 cups shredded Napa cabbage

Directions

1. Mix orange juice, soy sauce, sugar, wasabi powder and ginger in small bowl with wire whisk until well blended. Set aside. Pour sesame oil into shallow dish. Add asparagus. Sprinkle with pepper. Roll asparagus in oil to coat.

2. Grill asparagus over medium heat 4 to 6 minutes or until tender-crisp.

3. Place shredded cabbage on serving platter. Arrange grilled asparagus on top. Drizzle dressing over asparagus and cabbage.

Wood-Smoked Chicken Burgers with Orange Peel Aioli

Ingredients

Orange Aioli:

1/3 cup mayonnaise

1 tablespoon orange juice

1 teaspoon McCormick® Gourmet Collection Orange Peel, Valencia

1/2 teaspoon McCormick® Gourmet Collection Chives, Chopped

Chicken Burgers:

1 pound ground chicken

2/3 cup shredded unpeeled Gala or Red Delicious apple
1/4 cup chopped red onion
3 to 4 tablespoons finely chopped McCormick® Gourmet Collection Ginger, Crystallized
1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
1/4 teaspoon salt
4 portabella mushroom caps

Field greens or baby lettuce leaves

Avocado slices (optional)

Directions

1. For the Orange Aioli, mix mayonnaise, orange juice, orange peel and chives in small bowl. Cover. Refrigerate until ready to serve.

2. For the Burgers, mix ground chicken, apple, onion, ginger, pepper and salt in large bowl until well blended. (Mixture will be soft.) Shape into 4 patties. Refrigerate until ready to grill.

3. Lightly coat cold grill rack with no stick cooking spray. Preheat gas grill to medium-high heat (375° to 400°F) for indirect grilling. (I just cooked in a pan) 

4.  Serve burgers on roasted portabella caps (roast in oven for 15 min at 400) with Orange Aioli, field greens, and bacon and avocado slices, if desired.

Sloppy Joes

1lb ground beef 96% lean

1/2 onion chopped

1/2 orange, green, or red pepper chopped

garlic

1 can tomato sauce

2tbsp apple cider vinegar

garam masala spice

1/2 tsp cumin

1tbspn chili powder

Brown meat, add onion and pepper and garlic, then drain juice off.  Add rest of the ingredients and heat through.  Serve on roasted portabella mushroom cap.

Salmon with Garlic Basil Mayo

salmon fillet (or any type of fish)

1tbs mayo, garlic to taste, basil to taste

Preheat to 350. Place skin side down on foil and top with garlic basil mayo - bake for 15 min.

Greens and Almond Salad

10 brussel sprouts

1 broccoli head broken into small florets

3 Tbs olive oil

3 garlic cloves

almond slivers

lemon juice, parsley

Place brussel sprouts and broccoli in a pan with some water and boil for 5 min - remove

heat oil in pan, garlic and almonds.  Stir until almonds are golden. Add brussel sprouts and broccoli and stir for 2 min. Take off heat and toss with parsley, lemon juice, and pepper

Broccoli Salad

1 head broccoli broken in small florets
1/2 cup carrots (matchstick cut)

1/8 cup red onions diced

2 slices bacon - cooked crisp, and crumbled

1/4 cup raisins

sliced almonds

diced cabbage

2-3 tbs mayo

2-3 tbs apple cider vinegar