ENTREES I generally just bake/broil/grill/crockpot some protein for the main part of the meal
Easy Sauteed Salmon
Prep time: 15 min 4 servings
· 1 1/3 pounds salmon fillet
· 2 tablespoons coconut oil or olive oil
· 1/2 lemon
· 1/2 teaspoon dried thyme
· 1 teaspoon dried oregano
· sea salt
Steps:
1. Heat a heavy cast iron or heavy frying pan with oil to medium heat. Add the salmon fillets (washed and patted dry) to the pan, skin side down.
2. Cook for 8-10 minutes, or until no longer translucent. (Cover or lower heat if fillets begin to burn.) Take care not to overcook and check by inserting a fork unto the thickest part of a fillet.
3. Squeeze lemon juice over fillets and sprinkle with salt and herbs.
CAULIFLOWER BACON MAC AND CHEESE
1 Pound of bacon
1 Head of cauliflower
1 Stick of butter
Shredded cheese
Chop up cauliflower and steam till soft
Cook Bacon till crispy
Drain cauliflower, put back in pan with butter and cheese.
Stir till melted
Add bacon
MAPLE TURKEY BURGERS by Diane : )
1 lb ground turkey
¼ cup white onion, chopped
¼ cup dried cranberries
2 tbsp celery, diced
½ tsp rosemary, chopped
½ tsp sage, chopped
1 egg
salt and ground black pepper
1 brick gouda cheese (or other cheese)
Sassy Maple Mustard Sauce
2 tbsp butter
¼ cup onion, grated and sautéed in the butter
1/8 tsp cayenne
1 ½ tsp Dijon mustard
1 tbsp maple syrup
¼ cup mayonnaise
Preheat grill or heavy fry pan. Combine all burger ingredients and form into ¾ inch thick patties. Grill patties 5-10 minutes per side. Top each with a slice of cheese and cover to melt.
Combine all sauce ingredients to make Sassy Maple Mustard Sauce and drizzle over the burgers.
(op) top burgers with thinly slices red cabbage and sliced green onion.
A yummy ground turkey recipe.....
Kevin's Slow cooker Chicken and Sausage Gumbo
Ingredients:
2 Tbs. coconut oil
4 organic boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
3/4 lb. chorizo or other spicy smoked sausages, cut into 1-inch slices
1 red or green bell pepper, seeded and chopped
3 celery stalks, chopped
1 yellow onion, chopped
2 Tbs. Almond flour
2 cups chicken broth
1 can (14 1/2 oz.) diced plum tomatoes, with juice
1/2 tsp. celtic sea salt, plus more, to taste
1/4 tsp. cayenne pepper, plus more, to taste
Serve over quinoa
Directions:
Cook the chicken In a large fry pan over medium-high heat, warm 1 Tbs. of the coconut oil. Add the chicken and cook, stirring occasionally, until lightly browned on all sides, about 8 minutes. Transfer the chicken to a slow cooker, then add the sausages. Scatter the bell pepper, celery and onion on top.
Make the roux
Return the fry pan to medium heat and warm the remaining 1 Tbs. coconut oil. Sprinkle the flour in the pan and cook, stirring constantly, until golden brown, about 4 minutes. Stir in the broth and the tomatoes with their juice and increase the heat to medium-high. When the mixture comes to a boil, remove the pan from the heat. Season with the 1/2 tsp. sea salt and the 1/4 tsp. cayenne, then pour the mixture over the vegetables, chicken and sausages.
Cook the gumbo
Cover and cook on high for 4 hours or on low for 8 hours. Adjust the seasonings with salt and cayenne. Ladle the gumbo over quinoa and serve immediately. Serves 4 to 6.
Deep Dish Zucchini Pizza Pie
via Love and Primal
Crust:
4 shredded unpeeled zucchini
1/2 teaspoon salt (or to taste)
2 eggs
1/2 cup grated Parmesan cheese
1 cup (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup of shredded cheddar cheese
Garlic Powder (to taste)
Italian Seasoning (to taste)
optional ingredients for the pizza:
Ground beef, Italian Sausage, Ground Turkey, Pepperoni, Meatballs (primal style), Ham. (Divide a total of 8 -12 oz of meat)
Onions, Green Pepper, Broccoli florets, Spinach, Red Pepper, Pineapple. (Large slices, enough for each layer)
Shredded Mozzarella, Shredded Cheddar, Shredded Provolone, Shredded Italian blend. (1/4 cup per layer)
Roma Tomato Slices
Directions
Combine zucchini with the eggs, Parmesan, mozzarella, and cheddar cheeses, garlic powder, and Italian seasoning. Press into greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 400° for 20 minutes. Meanwhile, prepare your optional ingredients for the pizza.
Ground beef, Italian Sausage, Ground Turkey, Pepperoni, Meatballs (primal style), Ham. (Divide a total of 8 -12 oz of meat)
Onions, Green Pepper, Broccoli florets, Spinach, Red Pepper, Pineapple. (Large slices, enough for each layer)
Shredded Mozzarella, Shredded Cheddar, Shredded Provolone, Shredded Italian blend. (1/4 cup per layer)
Roma Tomato Slices
Spread tomato slices over the top of the zucchini (use these instead of sauce).
Layer other ingredients in this order: meat, vegetables, cheese, and sprinkle of garlic powder & italian seasoning.
Make 2 – 4 layers, depending on how deep you want your pizza.
Bake for another 20 minutes or until heated through. Yield: 6-8 servings.
Serving Size: Makes 6 servings
http://loveandprimal.com/wp/2013/03/13/recipe-deep-dish-zucchini-pizza-pie/
BRAZILIAN FISH STEW
Ingredients
Original recipe makes 6 servings
Directions
Easy Sauteed Salmon
Prep time: 15 min 4 servings
· 1 1/3 pounds salmon fillet
· 2 tablespoons coconut oil or olive oil
· 1/2 lemon
· 1/2 teaspoon dried thyme
· 1 teaspoon dried oregano
· sea salt
Steps:
1. Heat a heavy cast iron or heavy frying pan with oil to medium heat. Add the salmon fillets (washed and patted dry) to the pan, skin side down.
2. Cook for 8-10 minutes, or until no longer translucent. (Cover or lower heat if fillets begin to burn.) Take care not to overcook and check by inserting a fork unto the thickest part of a fillet.
3. Squeeze lemon juice over fillets and sprinkle with salt and herbs.
CAULIFLOWER BACON MAC AND CHEESE
1 Pound of bacon
1 Head of cauliflower
1 Stick of butter
Shredded cheese
Chop up cauliflower and steam till soft
Cook Bacon till crispy
Drain cauliflower, put back in pan with butter and cheese.
Stir till melted
Add bacon
MAPLE TURKEY BURGERS by Diane : )
1 lb ground turkey
¼ cup white onion, chopped
¼ cup dried cranberries
2 tbsp celery, diced
½ tsp rosemary, chopped
½ tsp sage, chopped
1 egg
salt and ground black pepper
1 brick gouda cheese (or other cheese)
Sassy Maple Mustard Sauce
2 tbsp butter
¼ cup onion, grated and sautéed in the butter
1/8 tsp cayenne
1 ½ tsp Dijon mustard
1 tbsp maple syrup
¼ cup mayonnaise
Preheat grill or heavy fry pan. Combine all burger ingredients and form into ¾ inch thick patties. Grill patties 5-10 minutes per side. Top each with a slice of cheese and cover to melt.
Combine all sauce ingredients to make Sassy Maple Mustard Sauce and drizzle over the burgers.
(op) top burgers with thinly slices red cabbage and sliced green onion.
A yummy ground turkey recipe.....
Kevin's Slow cooker Chicken and Sausage Gumbo
Ingredients:
2 Tbs. coconut oil
4 organic boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
3/4 lb. chorizo or other spicy smoked sausages, cut into 1-inch slices
1 red or green bell pepper, seeded and chopped
3 celery stalks, chopped
1 yellow onion, chopped
2 Tbs. Almond flour
2 cups chicken broth
1 can (14 1/2 oz.) diced plum tomatoes, with juice
1/2 tsp. celtic sea salt, plus more, to taste
1/4 tsp. cayenne pepper, plus more, to taste
Serve over quinoa
Directions:
Cook the chicken In a large fry pan over medium-high heat, warm 1 Tbs. of the coconut oil. Add the chicken and cook, stirring occasionally, until lightly browned on all sides, about 8 minutes. Transfer the chicken to a slow cooker, then add the sausages. Scatter the bell pepper, celery and onion on top.
Make the roux
Return the fry pan to medium heat and warm the remaining 1 Tbs. coconut oil. Sprinkle the flour in the pan and cook, stirring constantly, until golden brown, about 4 minutes. Stir in the broth and the tomatoes with their juice and increase the heat to medium-high. When the mixture comes to a boil, remove the pan from the heat. Season with the 1/2 tsp. sea salt and the 1/4 tsp. cayenne, then pour the mixture over the vegetables, chicken and sausages.
Cook the gumbo
Cover and cook on high for 4 hours or on low for 8 hours. Adjust the seasonings with salt and cayenne. Ladle the gumbo over quinoa and serve immediately. Serves 4 to 6.
Deep Dish Zucchini Pizza Pie
via Love and Primal
Crust:
4 shredded unpeeled zucchini
1/2 teaspoon salt (or to taste)
2 eggs
1/2 cup grated Parmesan cheese
1 cup (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup of shredded cheddar cheese
Garlic Powder (to taste)
Italian Seasoning (to taste)
optional ingredients for the pizza:
Ground beef, Italian Sausage, Ground Turkey, Pepperoni, Meatballs (primal style), Ham. (Divide a total of 8 -12 oz of meat)
Onions, Green Pepper, Broccoli florets, Spinach, Red Pepper, Pineapple. (Large slices, enough for each layer)
Shredded Mozzarella, Shredded Cheddar, Shredded Provolone, Shredded Italian blend. (1/4 cup per layer)
Roma Tomato Slices
Directions
Combine zucchini with the eggs, Parmesan, mozzarella, and cheddar cheeses, garlic powder, and Italian seasoning. Press into greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 400° for 20 minutes. Meanwhile, prepare your optional ingredients for the pizza.
Ground beef, Italian Sausage, Ground Turkey, Pepperoni, Meatballs (primal style), Ham. (Divide a total of 8 -12 oz of meat)
Onions, Green Pepper, Broccoli florets, Spinach, Red Pepper, Pineapple. (Large slices, enough for each layer)
Shredded Mozzarella, Shredded Cheddar, Shredded Provolone, Shredded Italian blend. (1/4 cup per layer)
Roma Tomato Slices
Spread tomato slices over the top of the zucchini (use these instead of sauce).
Layer other ingredients in this order: meat, vegetables, cheese, and sprinkle of garlic powder & italian seasoning.
Make 2 – 4 layers, depending on how deep you want your pizza.
Bake for another 20 minutes or until heated through. Yield: 6-8 servings.
Serving Size: Makes 6 servings
http://loveandprimal.com/wp/2013/03/13/recipe-deep-dish-zucchini-pizza-pie/
BRAZILIAN FISH STEW
Ingredients
Original recipe makes 6 servings
- 3 tablespoons lime juice
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 1/2 pounds tilapia fillets, cut into chunks
- 2 tablespoons olive oil
- 2 onions, chopped
- 4 large bell peppers, sliced
- 1 (16 ounce) can diced tomatoes, drained
- 1 (16 ounce) can coconut milk
- 1 bunch fresh cilantro, chopped (optional)
Directions
- Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
- Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.
