Pop(no)corn Meatballs (Paleo, AIP)

INGREDIENTS:

1 lb Grass Fed Ground Beef 

1/2 tsp Sea Salt

1/2 tsp Garlic powder

1 Cup Tapioca Flour 

1/2 tsp Sea Salt

1/2 tsp Ground Turmeric

1/2 tsp Garlic Powder

6 TBS Grass Fed Gelatin 

3 TBS cold water

6 TBS hot water

1 Cup of Solid Cooking Fat (I used the fat from the top of my last batch of bone broth)

DIRECTIONS:

In a small saucepan heat your cooking fat over medium heat. In a mixing bowl, combine your ground beef with 1/2 tsp of sea salt and 1/2 tsp of garlic powder. Once combined, begin to role the ground beef into small balls, smaller than an average meatball. Once all of the ground beef has been rolled into balls, take another mixing bowl and combine your tapioca flour, sea salt, garlic powder and turmeric. Then, in a smaller bowl, take your gelatin and cover it with your 3 tbs of cold water. Allow it to sit for about a minute. Then pour the hot water over top of the gelatin and stir until completely combined and liquid. Turn the cooking fat up to medium high heat. Take the meatballs and dredge them in the flour mixture, then dip them in the gelatin mixture and dredge in the flour mixture again before dropping them into the cooking fat. Repeat this process until you have enough meatballs to cover most of the bottom of the saucepan. Cook them for five minutes, using a slotted spoon to move them around and ensure even cooking. After five minutes, remove them from the saucepan with the slotted spoon and place them on a wire cooling rack. Repeat this until all of the meatballs are cooked. Serve with your choice of dipping sauce and enjoy.

Mini Taco Stuffed Peppers

1 1 b ground beef

1 package (1 oz)  taco seasoning mix (HW: DIY Recipe under "Make it don't buy it") 

3/4 cup water

1-1/2 lbs mini bell peppers

1 cup shredded cheddar cheese

Cilantro Cream Sauce:

1/2 cup sour cream

1/2 cup fresh cilantro

1/2 teaspoon minced garlic

2 tablespoons lime juice

1. Preheat oven to 350 °.
2. Slice 1/3 of the pepper off lengthwise, reserving for later use. Seed the peppers. Peppers naturally have one side that is straighter than the other. When slicing the top of your bell peppers, try to slice the side that is curvier off so that the flat side remaining is the side we are stuffing.
3. Chop the reserved peppers finely and set aside 3/4 cup.
4. In 10-inch skillet, cook beef and reserved 3/4 cup chopped peppers over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in taco seasoning mix and water. Cook over medium heat 5-10, stirring occasionally. Let mixture slightly cool.
5. Fill each pepper as full as possible with the beef mixture and place on a baking sheet. Bake peppers for 13-15 minutes.
6. While peppers are baking, make the Cilantro Cream Sauce.

1. For the Cilantro Cream Sauce: In a food processor, pulse the sour cream, cilantro, garlic, and lime juice until smooth. Chill in the refrigerator until ready to serve.
2. Remove peppers from oven and top with cheese. Return to the oven for 1-2 minutes or until cheese is melted. Top with a dollop of cilantro cream sauce.

Recipe Notes

To dress up the peppers, place the Cilantro Cream Sauce in a small plastic bag. Snip the corner off with scissors and drizzle the peppers with the sauce in a zigzag design.
The peppers can be assembled ahead of time and then popped in the oven when ready to bake. The Cilantro Cream Sauce is almost better when made a day ahead of time so the flavors can blend.

FREEZE: Peppers can be stuffed with meat sauce and froze. Do not freeze sauce.

Lasagna Stuffed Peppers

http://peaceloveandlowcarb.com

• 1 large red bell pepper
• 1 large green bell pepper
• 1 large yellow bell pepper
• 1 large orange bell pepper
• 2 ½ cups Tomato Meat Sauce (see recipe below) 
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• 1 tbsp Italian seasoning (Hw:  diy italian seasoning recipe under labe "make it don't buy it" )

1. Preheat oven to 400° Line a baking sheet with aluminum foil.
2. Slice bell peppers in half lengthwise and remove ribs and seeds. Place pepper halves on baking sheet and bake for 20 minutes on the middle rack.
3. Remove peppers from oven. Fill each pepper with ¼ cup tomato meat sauce.
4. Next, spoon 2 tbsp of ricotta cheese on top of the meat sauce in each pepper cup. Pour an additional 1 tbsp meat sauce on top of the ricotta cheese.
5. Top each pepper with 2 tbsp mozzarella cheese. Bake on middle rack for 12 minutes.
6. Remove peppers from oven. Top each pepper with 1 tbsp Parmesan cheese and a sprinkle of Italian seasoning. Bake 5 additional minutes . Remove and enjoy!

Meat Sauce:

• 1 lb. ground beef
• 1/3 cup onion, diced
• 2 tbsp garlic, minced
• 1 tsp sea salt
• 28 oz can whole peeled tomatoes, with liquid
• 6 oz. can tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried parsley
• ½ tsp dried bay leaf
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp sea salt
• ¼ tsp crushed red pepper flakes

Instructions

1. In a large non-stick sauce pan over medium-high heat, brown ground beef with onion, garlic and sea salt.  Drain excess grease.
2. To the sauce pan, add tomatoes.  Mash the tomatoes into meat until they are crushed and broken up.
3. To the sauce, mix in tomato paste, mushrooms, oregano, basil, parsley, bay leaf, garlic powder, onion powder, sea salt, and red pepper flakes.
4. Reduce heat to low and simmer uncovered – 30 minutes.

PALEO MEDITERRANEAN STEAK

 FROM ONCE A MONTH MEALS

½ teaspoons Garlic Powder

1 teaspoon Sage, Dried

½ teaspoons Rosemary, Dried

½ teaspoons Sea Salt

1 teaspoon Black Pepper

1 teaspoon Thyme, Dried

½ tablespoons Olive Oil

2 pounds Beef Steak

1. Mix together spices with olive oil. Rub herb paste on all sides of steak.
2. Divide steak among gallon sized freezer bags, remove as much air as possible, seal, label and freeze.

thaw & cook as would normally cook your steak

PALEO ZUPPA TOSCANA

www.tastesoflizzyt.com

Paleo Zuppa Toscana is a rich soup filled with potatoes, kale, Italian sausage and bacon. Your slow cooker makes this dairy free recipe easy to make.

Course: Soup

Cuisine: Italian

Servings: 6 servings

Calories: 818 kcal

Author: Lizzy T

Ingredients

• 1 lb bacon cooked and crumbled
• 1 lb Italian sausage browned and drained
• 4 cups chicken stock
• 1 teaspoon minced garlic
• 1 medium onion diced
• 3 large potatoes peeled and cut into cubes (hw: can also use turnip roots)
• 2 cups kale diced
• 1 can full fat coconut milk refrigerated

Instructions

1. Place half of the cooked and crumbled bacon into the slow cooker. Reserve the other half as a topping for the soup.
2. Add the Italian sausage, chicken stock, garlic, onion and potatoes to the slow cooker.
3. Cover and simmer on low for 6-8 hours, or on high for 4-6 hours until the potatoes are tender.
4. With 30 minutes left, add the kale to the slow cooker. Cover and allow the kale to cook for 30 minutes.
5. Five minutes before serving, open the can of refrigerated coconut cream and add just the solid white cream to the slow cooker. Reserve the clear coconut milk for another use. Let the cream heat through the soup for about 5 minutes.
6. Serve with crumbled bacon on top.

THE “GRUB” MEATBALLS

3 lbs ground beef grass-fed preferred
2 TBSP garlic salt
1 onion diced small or grated
2-3 stalks celery diced very small
2 eggs
3 TBSP chopped cilantro
2-3 TBSP olive oil

Combine everything in a large bowl, and form into meatballs. Freeze in a single layer on a baking sheet, then you can store them in a large Ziploc bag until ready to cook. You can keep frozen until ready to cook them, and just place them into a large skillet with a few TBSP of cooking oil (I use avocado oil) over medium heat, then cover with lid. Cook for about 7-9 minutes, then flip over and cook until done.

LOADED CHICKEN AND (sweet) POTATOES

• 

• 1 lb boneless chicken breasts, cubed (1″) (raw) (hw: or ground beef, steak ...) 
• 6-8 medium skin-on red potatoes, cut in 1/2″ cubes (hw: sweet potatoes) 
• 1/3 c olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 Tbsp paprika
• 2 Tbsp garlic powder
• 2 Tbsp hot sauce (more if you like it HOT)

Topping:  Hw -all are optional, of course, other options include  lettuce, tomato, jalapenos, salsa , ranch dressing,  sour cream. ....

• 2 c fiesta (or Mexican) blend cheese 
• 1 c crumbled bacon
• 1 c diced green onion

How to Make:
1. Preheat oven to 400 degrees (HW: my oven :350) . Spray a 9 x 13″ baking dish with cooking spray. (hw: oil oil or coconut oil)

2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish.

3. Bake the potatoes and chicken for 55-60 minutes (hw: this would be to long for my oven -cooking time varies), stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).

4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the cheese, bacon, and green onion. Return the casserole to the oven and bake for five minutes or until cheese is melted.

Serve With: Extra hot sauce, Ranch Dressing, or sour cream!
Serves: 6 people.

• Can this Recipe be Made in the Crockpot? Yes. Put all items into a crockpot, cook on low 6-8 hours.

• How Can I Make This Even Healthier? Cut the amount of cheese in half. Use pre-shredded, reduced fat cheese. Add turkey bacon instead of regular bacon. Serve with plain non-fat Greek yogurt instead of sour cream. Cut the amount of olive oil from 1/3 cup to 1/4 cup. Add more chicken and fewer potatoes. Use green beans instead of potatoes. Topping Alternatives: shredded lettuce, diced tomato, fresh pico de gallo, or salsa.
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• http://www.singingthroughtherain.net

Egg Roll in a Bowl

Recipe adapted from whole new mom

• 9 cups shredded cabbage
• 1½ c shredded carrot
• 2 med onions, finely chopped / minced 
• 1½ T sesame, or olive oil or coconut oil 
• 1½ t ginger (powdered)
• ½ t black pepper (optional) 
• 1 tsp garlic granules (or 4 cloves garlic) 
• 1½ t salt 
• 4tsp  coconut aminos or to taste (optional)
• 1½ lb ground beef (or ground or  chopped chicken).  (HW:1 lb is normally standard package  size and seems to be plenty) 

Heartweed-I have used the pre-cut bagged cabbage that includes green and purple cabbage ,and carrots. 

Instructions

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1. Place meat in large pan and cook until browned.
2. On medium high heat, add the onions and sesame oil. Cook until lightly browned.
3. Reduce heat to medium.
4. Add spices and stir well.
5. Add the cabbage and stir to coat.
6. Cook, stirring frequently until the cabbage slightly wilts.
7. Add carrots and cook for 2-3 minutes until soft.
8. Add coconut aminos to taste and adjust flavorings as desired.
9. Serve plain or over rice or cauliflower rice.