Sunday: Paleo Tacos
1 tbsp ghee or preferred oil
1/2 small onion, diced
3 cloves garlic, minced
1 lb ground beef
1 1/2 tbsp chili powder
1 1/2 tbsp cumin
1/2 tsp oregano
a pinch of crushed red pepper flakes
2 tsp sea salt
1/2 tsp black pepper
Mix the chili powder, cumin, oregano, salt, pepper, and crushed pepper in a small bowl.
Heat oil in a large skillet on medium heat. Once the onions are tender, about 5-7 minutes, stir in the garlic and heat for a minute.
Crumble in the ground beef and add spice mixture.
Stir everything together and brown the meat.
Brown the ground beef until there is no sign of pink left.
Season to taste.
Put a large spoonful on a romaine leaf and top with your favorite toppings. I used good quality salsa and minced red and green bell pepper.
I substituted deer meat in this recipe since we had so much given to us by my father-in-law. It was a huge hit! We all loved it. It's basically taco salad without the chips.
Monday: Chicken Caccitorie
Ingredients - fresh:
1 whole chicken, cut into serving pieces
1 large onion, thinly sliced
8 oz mushrooms, quartered
1 red or green bell pepper, diced
2 stalks celery, chopped
5 cloves garlic, minced
1/2 cup kalamata olives, rough chop
2 Tbsp capers
1 6oz can tomato paste
1 28oz can diced tomatoes
1 Tbsp Italian Herb Seasoning
1/2 tsp crushed red pepper
2 Tbsp red wine vinegar
1 tsp ground black pepper
2 tsp kosher salt
2 bay leaves
Place chicken pieces in bottom of slow cooker. Combine onion, bell pepper, celery, garlic, olives, mushrooms, and capers and distribute over chicken. Mix together tomato paste, diced tomatoes, Italian herb seasoning, crushed red peppers, vinegar, salt and pepper. Pour over vegetables and chicken. Tuck in 2 bay leaves. Cook on low 6-8 hours, high 4-6. Garnish with fresh grated parmesan and serve.
I really enjoyed making this recipe. It was easy to put together and all I had to do at dinner time was put it in bowls. By the way, it was delicious :)
Tuesday: Honey Garlic Chicken and Mashed Cauliflower
3 lb of wings (approx. 30-40 wings)
3/4 cup of raw honey
1.5 tbsp of minced garlic
2 tbsp of olive oil
1/2 tsp sea salt
1/2 tsp pepper
- Place wings in your crockpot (I used a 2 quart crockpot, and it filled them to the top).
- In a small bowl, mix honey, garlic, olive oil, salt and pepper.
- Drizzle ingredients over wings, and stir so the sauce covers the wings throughout.
- Cook on low for 6 hours or 3-4 hours on high.
head cauliflower, cut into florets
tablespoon olive oil
clove garlic, smashed
cup grated Parmesan cheese
tablespoon reduced-fat cream cheese
teaspoon kosher salt
teaspoon freshly ground black pepper
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.
Another super easy crock pot recipe and delicious too. This was the hubby's favorite.
Wednesday: Italian Fritatta
1 bunch spinach
1/2 onion, diced
1 tomato, diced
Italian sausage meat (meat from 2-3 links, casings removed)
1 c Italian blend of cheeses (optional)
1 tsp garlic powder
splash of water or full fat milk
salt and pepper to taste
1-2 tbsp coconut or olive oil
Heat a skillet on the stove top to medium heat.
Add the oil to the pan and brown the sausage meat and onions.
Add the spinach and cook until wilted. In a bowl, beat the eggs with the water or milk and seasonings.
Once your meat mixture is cooked, sprinkle the diced tomatoes over the top, tear the basil leaves over everything and pour the egg mixture on top.
Turn the heat down to medium-low and cover the skillet.
Continue cooking until the eggs have firmed up.
Cover the top of the eggs with grated cheese (if used) and pop it in the oven under the broiler until the cheese is melted and bubbly.
Allow the frittata to cool slightly and then slide the whole thing out onto a serving dish.
Cut into wedges and serve.
This was by far the best recipe of the week. I absolutely loved it and so did everyone else. It leaves plenty of leftovers and is great for lunch too.
Thursday: Tilapia, Asparagus, and Squash
For the asparagus and squash, all I did was salt and steam them until tender.
Ingredients (per person):
1 Tbsp grass-fed butter or other good cooking oil
1 clove garlic, crushed
1 tsp fresh parsley, chopped
¼ tsp fresh thyme, chopped
¼ tsp lime zest
1 tsp tequila
Paprika, to taste
1 6oz fillet of tilapia
Preheat oven to 350F.
In a small saucepan on low heat, melt butter.
Add garlic and stir occasionally until garlic is cooked, about 5 minutes.
Add tequila, thyme, and lime zest.
Cook until alcohol has burned off, about 2 minutes.
Add parsley and remove from heat.
Lightly coat one side of tilapia and place herb side down on a baking sheet lined with foil.
Use remaining herb butter to more heavily coat the top side.
Dust with paprika.
Bake approximately 15 minutes, until fish is opaque throughout and segments flake apart easily.
If you like fish then this recipe is great. It's tasty and healthy but I did get one complaint... not very filling. The total calories were less than 200 so I could see why :)
Friday and Saturday are our Leftover nights!
For the ghee used in some of the recipes, I found a simple recipe to make it from butter. All you do is boil butter until a white foam forms then disappears. A 2nd white foam will appear. After the 2nd white foam disappears, turn off the burner and use a cheesecloth to strain the butter into a heat safe container. (the butter should be golden) It gets a good bit of the fat out :)
I hope you enjoy these recipes as much I we did!