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.