Paleo Baked Spaghetti

2 medium spaghetti squash, cooked and shredded into noodles
1 lb ground beef
1 large onion, diced
1 lb mushrooms, chopped

 tsp dried sage

1/2 tsp dried thyme

1/2 tsp minced fresh rosemary 

1/2 tsp garlic powder

1 tsp salt
28oz can crushed tomatoes or 8-10 oven roasted roma tomatoes

9 oz can tomato sauce
4 garlic cloves or 1 head of garlic oven roasted
1 handful fresh basil leaves or 1 tbsp dried basil

3 eggs

Preheat oven to 350. Slice spaghetti squash in half lengthwise and lay cut side faced down on a baking sheet. Bake about 40 min or until flesh is easily pierced with a fork. Once cooled enough, use a fork cross-wise to scoop out spaghetti strands. Set strands in a strainer or saute in a skillet to remove excess water.

Optional: Oil another baking sheet and slice tomatoes in half and place cut side down on sheet. Cut the top off a head of garlic, wrap bulb in foil and place cut side down. Bake the tomatoes and garlic for 40 min as well. Let everything cool. Peel skins off tomatoes and pop out garlic from peels. Place tomatoes and garlic in a blender to make homemade roasted garlic tomato sauce.

Preheat oven to 350 and grease a 13x9 baking dish. Saute onions and mushrooms in a skillet until softened, about 5 minutes. Add beef to skillet to brown. Add sage, thyme, rosemary, garlic powder and minced garlic. Saute 1 min until fragrant. Drain any excess grease. Turn off heat. Mix in tomato sauce, basil and add salt to taste.

Put spaghetti squash strands into a large bowl. Add spaghetti meat sauce and mix well. Next, add the eggs and mix until fully incorporated. Place spaghetti into casserole dish and bake for 40-50 minutes.

Green Chile and Chicken Enchilada Casserole

4 boneless skinless chicken breasts, cooked and shredded
2 cans green child enchilada sauce (or homemade)
14 (at least) green chiles or 27 oz can of whole green chiles
4 oz cream cheese
1/2 cup sour cream
2 cups Monterey jack cheese

Preheat oven to 375 and grease a 9x13 casserole dish.

Put enchilada sauce into a small sauce pan and simmer over low heat until the sauce has thickened and reduced to 2 cups. Turn off the heat and stir in the cream cheese and sour cream.

If using fresh chiles, broil or bake them at 450 until blackened. Place hot peppers into a container and cover to steam and cool a bit. When able to handle, remove skins, split down the middle and remove seeds.

Start making a layer of half the flattened green chiles on the bottom of the baking dish. Spread half of the chicken over the top of the chiles. Next, do a layer of sauce and then cheese over the top. Repeat.

Bake uncovered until the casserole is bubbling and the cheese is melted and browning on the top, about 40 minutes. Let sit 5-10 minutes before cutting.

Chili

2 lbs ground beef
1 onion
1/2 red bell pepper
2 tbsp chili powder
2 tbsp cumin
1 tsp paprika
1 tsp oregano
1 can 28 oz crushed tomatoes
1 can 15 oz fire roasted diced tomatoes
Salt and pepper

Brown onion and ground beef in a skillet. Add in spices and mix well. Pour in tomatoes and simmer for 1-2 hrs. Can also put in crockpot for 1-2 hrs on low. Add salt and pepper to taste.

Serve warm over sweet potato home fries with jalapeños or over a bed of lettuce topped with an egg.

Corn bread

1 cup cornmeal
1 cup cassava flour (can sub cornmeal, GF flour mix or regular flour)
2 tsp baking powder
1 tsp baking soda
2 eggs
4 tbsp butter, melted
1 tbsp buttermilk powder
8 tbsp honey (can sub coconut sugar, maple syrup or white granulated sugar)
1 1/4 cup sour cream
1/2 cup water

Combine dry ingredients and mix well. In a separate bowl, whisk eggs and add sour cream, melted butter and water. Pour wet ingredients into dry ingredients bowl. Mix together, but do not over mix. It should be a batter consistency.

Pour batter into a greased 8x8 glass pan or a cast iron skillet. Bake in 400 degree oven for 20-30 minutes, or until golden and a toothpick comes out clean.

Focaccia Bread

2 3/4 cups all purpose flour
1 tsp salt
1 tsp white granulated sugar (honey, coconut sugar or agave)
1 tbsp active dry yeast
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried basil
1 pinch ground black pepper
1 tbsp vegetable or olive oil
1 cup water
Olive oil to coat
Grated Parmesan cheese
Mozzarella (optional)

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the oil and water.

When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic. Lightly oil a large bowl, place dough in bowl, and turn to cost with the oil. Cover with a damp cloth and let rise in a warm place for 20 minutes.

Preheat oven to 450 degrees. Punch dough down, place on greased baking sheet. Pat dough into a 1/2 inch thick rectangle. Brush the top with olive oil. Sprinkle with cheese.

Bake in preheated oven for 15 minutes, or until golden brown. Serve warm. Goes great with dipping olive oil and herbs, or pesto.

Paleo/Gluten Free Alternative:
Swap flour with cassava flour or gluten free flour mix. Add more water if needed. Once dough pulls together, place in greased bowl to rise for 20 minutes. Do not have to knead the dough. Do not punch down the dough, and gently pat into desired shape.

Stroganoff

1 tsp oil
1 onion chopped
1/2 lb crimini mushrooms sliced
1-2 lbs. ground beef or steak sliced into strips
1/4 cup Brandy
Salt
Pepper
2 cups chicken or beef stock
1 tsp dried mustard
1 can coconut milk or 2 cups sour cream

Heat oil in a skillet over medium-low and saute onion and mushrooms until softened and onions are translucent, about 7-10 minutes.

Add beef or steak in the same skillet to cook. If using steak strips, fry for about 3-5 minutes. Once cooked, add the brandy and cook until alcohol burns off. Add broth, salt and pepper, mustard. Add milk and cook on medium high until sauce thickens. 

Serve warm over zucchini noodles, spaghetti squash, regular pasta, potatoes or rice.

For Vegetarian/Vegan

1 tsp oil
1 onion, chopped
1 lb crimini mushrooms, diced
1 cup lentils (or 1 can)

4 cups water
1/4 cup Brandy

3-5 garlic cloves, minced
Salt
Pepper
2 cups vegetable broth 
1 tsp dried mustard
1 can coconut milk or 2 cups sour cream

1 tbsp fresh rosemary diced

Boil 4 cups of water in a pot and add dried lentils. Reduce heat, cover and tilt the lid, then simmer until softened. 

Heat oil in a skillet over medium-low and saute onion and mushrooms until softened and onions are translucent, about 7-10 minutes. Add in garlic. Continue cooking for 1 more minute.

Add the brandy and cook until alcohol burns off. Add broth, salt and pepper, mustard and lentils. Stir in milk and cook on medium high until sauce thickens. Can add a starch to help thicken sauce faster if desired.

Serve warm over zucchini noodles, spaghetti squash, regular pasta, mashed potatoes or rice.

Chicken Avocado Burgers

1 lb. ground chicken
1 ripe avocado
1 chopped garlic clove
1 chopped jalapeño
1/3 cup almond meal or breadcrumbs
1/2 tsp salt
1/4 tsp pepper

Place all ingredients in a bowl and mix well. Shape into patties and grill inside or out. Top with cheese, bacon, onion, ranch or other desired toppings.

Ham & Potato Soup

5 cups potato, diced
1 cup onion, diced
1 1/2 cups ham, chopped
2/3 cup celery
4 cups chicken broth
5 tbsp butter or coconut oil
5 tbsp potato starch
1 can coconut milk
Chicken broth powder to taste
Salt and pepper to taste

Chop up all vegetables and ham. Put chicken broth, potatoes, onion, celery and ham in a large stock pot and bring to a boil. Cook until potatoes are fork tender, about 15-20 minutes. Remove pan from heat. Remove 1 cup of liquid broth and set aside.

Meanwhile, melt butter in a sauce pan over medium heat. Whisk in potato starch until a thick paste forms. Slowly add coconut milk and reserved broth while whisking. Remove from heat once sauce has thickened, 1-2 minutes.

Pour sauce into potato broth pan and mix until incorporated. Add salt, pepper and broth powder to taste. Serve warm.

Paleo Foccacia bread

2 3/4 cups cassava flour
1 tsp honey
1 tsp salt
1 tsp active dry yeast

1 tsp garlic powder 
1 tsp oregano
1 tsp thyme
1/2 tsp basil
Pinch of black pepper
1 tbsp olive oil
1 cup warm water
Olive oil
Parmesan cheese (optional)

Mix flour, seasonings and yeast in a bowl. Add honey and olive oil, then mix in water until a dough forms. Knead until smooth. Add more water if needed.

Place dough in an oiled bowl and cover for 20 minutes. Pre-heat oven to 450 degrees.

Place dough on an oiled baking sheet. Press out to a flat shape and use fingers to press into the dough. Cover the top with oil and sprinkle some parmesan cheese. Bake in oven for 15 minutes, or until golden brown.

Pesto

1/2 cup walnuts or pine nuts
3-4 garlic cloves
3 cups packed basil or spinach, or mix
1/2 cup parmesan cheese
1/2 cup Olive oil
Salt & pepper to taste
Garlic, onion, paprika (optional)

Place nuts, garlic, herbs and cheese in the blender. Add oil to make a paste. Add additional seasonings to taste. Serve with bread, pasta, etc.

Can use any type of nuts, herbs or cheeses to change the flavor.

Grain Free Tortillas

3/4 cups cassava flour
3 tbsp arrowroot flour
1 tbsp ground flax
1/4 tsp salt
3 tbsp fat of choice (palm shortening, lard, ghee)
1/2 cups plus 2 tbsp warm water

Mix together the dry ingredients in a stand mixer. Work in the fat until it comes to a crumbly mixture. Add the water and mix together until it forms a smooth ball of dough. It will be sticky at first, but will come together.

Form dough into balls and use a tortilla press to form the tortillas. Meanwhile, heat up a cast iron skillet over medium to medium-low heat. Add each tortilla and cook until bubbles form on each side. 

Don't overcook or the tortilla will become hard and dry. Lay cooked tortillas in a single layer over a plate or rack. Do not stack or they will become soggy.

Roasted Tomato Pasta Sauce

8 Roma tomatoes
1 onion
1 red bell pepper
1 head garlic
Olive oil
Salt
Pepper
Basil

Wash tomatoes and slice into halves. Coarsely chop the onion and bell pepper. Toss the tomatoes, pepper and onion in a bowl with olive oil, salt and pepper. Spread them out on a large baking sheet. 

Place in oven at 400 degrees and bake for 35 minutes to an hour, or until skins are softening and turning slightly brown. Cut the top off of a head of garlic, coat with oil and wrap in some tinfoil. Bake in 400 degree oven for 30 minutes.

Remove everything from the oven and allow to cool enough to be able to handle. Remove skins from tomatoes and pepper. Place everything into a blender or food processor and puree to desired consistency. Add chopped fresh basil, more salt and pepper to taste. Can add mushroom powder.

If time permits, roast tomatoes low and slow at 250 degrees for 4 hours.

Serve over breaded chicken for chicken parmesan, add ground beef or meatballs for spaghetti, or turn into pizza sauce.

Chicken Bacon Ranch Skillet

Skillet fried potatoes
Bacon pieces
Cooked chicken chunks
Ranch dressing
Chives

Alternate: Skillet fried sweet potatoes
Bacon pieces
Pulled pork
Ranch dressing
Bbq sauce
Chives

Mexican "Rice"

1 head cauliflower (can sub quinoa)
3 cloves garlic
1/2 onion
1 shallot
1 jalapeño
1 tbsp olive oil
4 tbsp tomato paste
2 cups chicken broth
2 tsp chili powder
2 tsp oregano
1 tsp salt
Fresh cilantro for garnish

Cut the cauliflower into large chunks. Use a food processor to "rice" the cauliflower by pulsing as many times as needed. Dice up the garlic, onion, shallot and jalapeno. Saute garlic, onion, shallot and jalapeño in a skillet with coconut oil until soft.

Add in the tomato paste to the skillet and stir. Pour in the cauliflower and broth. Add in seasonings. Simmer until tender and the liquids boil down and evaporate.

If using quinoa: cook quinoa as directed using chicken broth instead of water. Add vegetables and seasonings and heat through.

Sloppy Joes

2 lb ground beef
1 green bell pepper
Celery
Onion
3 garlic cloves
1 can tomato paste
2 tbsp vinegar
2 tbsp coconut sugar
3 tbsp chili powder
1/2 tbsp onion powder
1/2 tsp paprika
1/2 tsp salt

In a skillet, brown the ground beef and drain the fat. Add beef and remaining ingredients to the crockpot. Cook on low for an hour or until heated through. Add more seasoning if desired.

Serve warm as sandwiches or over sweet potatoes.

VEGETARIAN VERSION:

1 tbsp oil

1 onion

1 green bell pepper

2 stalks celery

Handful crimini mushrooms

2-3 carrots

3 garlic cloves

1 25 oz  (or 2 16oz) garbanzo Beans

1 lg can crushed tomatoes

1/2 can tomato paste

3 tbsp vinegar

3 tbsp sugar

3 tbsp chili powder

1/2 tbsp onion powder

1/2 tsp paprika

1/2 tsp salt

(Add more mushrooms next time)

Add onion, pepper, celery, mushrooms, carrots, garlic to a skillet and saute until softened. Place beans into a food processor and pulse a few times until a chunky consistency. Add beans to skillet and cook for an additional minute. Stir in crushed tomatoes and tomato paste, then add in seasonings. Reduce heat to low to simmer for a few minutes. Serve warm.

Beef Stew

2 lbs beef chuck roast or top round
3-5 cloves garlic
1 large onion
2 large carrots
2 stalks celery
1 sweet potato
2 russet potatoes
1 tsp rosemary
1 tsp basil
1 tsp oregano
4 cups bone broth
1/4 cup red wine vinegar
Salt and Pepper to taste
Mushrooms finely chopped or powder (optional)

Heat 1 tbsp coconut oil in a skillet over medium. Cut the beef into large chunks and season with salt and pepper. Brown the beef chunks and set aside in a bowl.

Meanwhile, chop remaining vegetables. Dice the onion and garlic, then coarsely chop the carrots, celery and potatoes.

After the beef is finished browning, add a little more coconut oil if needed, then add the onions and garlic to soften. Pour in the broth, vinegar, bowl of cooked beef and juices. Remove from heat, stir and scrape bottom of pan to get all the delicious browned bits loose. Pour into the crockpot. 

Add the remaining vegetables and seasonings to the crockpot. Cook on low for 8 hours or high for 6. Add salt and pepper to taste, just before serving.

Pumpkin Muffins

1 1/2 cup blanched almond meal or 1 cup cassava flour & 1/2 cup almond meal
3/4 cup pumpkin
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp sea salt
1 tsp vanilla extract
3 eggs
1/4 cup maple syrup

1/8 cup coconut sugar

1/4 cup coconut milk (omit for cassava)
1/2 cup chopped nuts
1/4 cup Enjoy Life chocolate chips

Preheat oven to 350.

Mix ingredients except nuts and chocolate chips in a large mixing bowl. Once ingredients are blended, gently fold in nuts and chocolate chips.

Spoon mixture into an oiled mini muffin tin. Bake for 20-25 minutes, or until toothpick comes out clean. (If using a regular muffin pan, add 5-10 minutes to the total baking time.) Let muffins cool for a few minutes before removing them.

Roasted Veggies

2 red potatoes
1 sweet potato
Handful fresh green beans
1/2 onion
(Optional: add any other veggies desired)

3 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp thyme
1 tsp oregano
1 tsp rosemary

Preheat oven to 400. Coarsely chop the potatoes. In a bowl, mix together oil and spices. Toss potatoes and beans in the bowl with the spice mixture to coat well.

Lightly grease a large baking sheet. Pour veggies onto a single layer on the sheet, leaving space between them. Coarsely chop the onion and toss in the bowl with leftover spice mixture and set aside.

Bake veggies for 30 minutes. Remove from oven and add in the onions. Continue baking for another 20 minutes, or until cooked through.

Brownies

1/3 cup Enjoy Life chocolate chips
1/3 cup coconut oil
1/4 cup honey
3 eggs
3/4 cup coconut sugar
1/2 cup blanched almond meal
1 tbsp coconut flour
3/4 cup unsweetened cocoa powder
1/8 tsp baking soda

Preheat oven to 325. Lightly grease a 9x9 baking pan.

Melt chocolate chips and coconut oil together. Place in microwave safe bowl and microwave for 30 seconds, then stir. Once no longer hot to the touch, pour mixture into the bottom of a food processor. Add the remaining ingredients in the order listed. Blend until smooth. This is done to make sure the brownies aren't grainy after baking.

Scrape brownie batter into the prepared pan and smooth into an even layer with a spatula. Bake for 30-35 minutes or until a toothpick inserted comes out clean.

Beer Battered Fish Fry

Fish fillets, trimmed to smaller pieces if desired

Batter:
1/2 cup tapioca flour
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp paprika
1/4 tsp pepper
1/8 tsp cayenne
1 egg
1/4 cup gluten free beer

Frying oil

Cut each fish fillet into a few pieces. Clean and thoroughly pat dry.

In a bowl, mix together the batter ingredients and stir well.

Pour about 3/4 inch layer of oil into a skillet and heat over medium to medium high. Dip each fish piece into the batter, coat well, and carefully place into heated oil.

Cook each only about 2 minutes per side. Fish cooks through very fast in hot oil. Promptly remove and place on paper towels to drain. Allow to rest a couple minutes, sprinkle with salt and serve.

Chipotle Honey Baked Wings

1 1/2 to 2 lbs chicken wings
1/4 cup honey

Seasoning Mix:
1 tbsp Chipotle powder
1 tbsp coconut sugar
1 tsp cumin
1 tsp paprika
1 1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp dry mustard

In a small bowl, mix together all the spices. Coat all chicken pieces generously with the seasoning mix. Place wings on a small wire rack over a baking sheet.

Bake at 400 degrees for 35 minutes. Remove from oven and baste chicken with honey. Bake for an additional 10 minutes. Remove from oven and serve hot.

Pancakes

4 eggs
1 cup coconut milk
2 tsp vanilla extract
1 tbsp honey
1/2 cup coconut flour
1 tsp baking soda
1/2 tsp sea salt
1/4 tsp cinnamon

Preheat pan over medium low heat.

Beat eggs in a stand mixer until frothy. Mix in milk, vanilla, and honey.

Combine dry ingredients in a small bowl and whisk together. Add dry ingredients to stand mixer and beat on medium speed for about 30 seconds. Scrape down the sides of the bowl and mix on medium for another minute or two until the coconut flour is completely mixed into the batter. The batter will be a thicker consistency than typical flour batter.

Grease pan with coconut oil. Pour batter to create pancakes to desired size. If batter is too thin, add a small amount of coconut flour to achieve desired consistency.

Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes. Serve hot with coconut oil, agave nectar, honey, syrup or fruit.

Pork Chops

2 pork chops (about 1 inch thick)
4 tsp almond meal (or pecan)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp oregano, basil or mix
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 425. Combine the almond meal and spices in a small bowl. Coat both sides of the pork chops well.

In a cast iron skillet, heat a bit of oil until warmed, over medium heat. Add the pork chops and sear for 3 minutes on each side.

After searing, place pork chops on a rack over a baking sheet. Place in oven and bake for 7 minutes, or until pork chops feel firm. Let sit for up to 5 minutes before serving.