Tuesday, March 4, 2014

Pizza Spaghetti Casserole

1 lb ground meat
1 16 oz box uncooked spaghetti noodles
1/2 tsp salt
1/2 tsp oregano
1/2 tsp garlic powder
1/2 C milk
1 egg
2 oz sliced pepperoni (can use turkey)
1 26 oz jar pasta sauce
1 16oz can diced italian style tomatoes
1/4 C grated parmesan cheese
1 8z package shredded italian cheese blend
Any other pizza toppings you like: black olives, sausage, onions, green peppers, etc.

  1. Preheat oven to 350 deg F.
  2. Boil water and salt for spaghetti noodles. Once it starts boiling add noodles.
  3. Brown meat in a separate pan.
  4. Put cooked noodles into a casserole dish.
  5. In a separate bowl, combine milk & egg, whisk. Pour over pasta and add jar of sauce, canned tomatoes, garlic powder and oregano. Mix all together well.
  6. On top of pasta mixture, layer ground meat, then add a layer of pepperoni. Sprinkle parmesan cheese and italian cheese. Add a layer of pepperoni.
  7. Bake in the oven for 30 mins.

Pecan Pie Balls

2 1/2 C pecans, toasted and chopped
1 C graham crackers, crushed
1 C brown sugar, firmly packed
1/2 tsp salt
2 Tbsp maple syrup
1/4 C burbon, brandy or spiced rum
1 tsp vanilla
7 oz dark chocolate bark
1 tsp coarse sea salt (optional)

  1. Combine first four ingredients in a large bowl. Add the maple syrup, bourbon and vanilla. Use your hands to make sure all the ingredients are mixed throughly.
  2. Form balls by scooping a tablespoon size amount of mixture and rolling in hands to form balls. Place balls on a cookie sheet lined with parchment paper.
  3. Tip: After the balls are made, roll the balls again with slightly water damped hands. This will make the balls smooth before dipping in chocolate.
  4. Place balls on cookie sheet in freezer for 2 hours.
  5. Melt chocolate bark in a double boiler or microwave per directions on package.
  6. Dip frozen balls into chocolate, then place on the parchment paper lined cookie sheet.
  7. Optional: sprinkle a few grains of coarse sea salt on balls before the chocolate sets.
  8. These freeze well. Take out of the freezer and let sit for 15 minutes.

Tuesday, February 25, 2014

Sassy Sweet Potato Fries

2 large sweet potatoes
1-1/2 tsp garlic powder
1-1/2 tsp onion powder
1-1/2 tsp paprika
1 tsp sea salt
1/4 tsp pepper
dash (or two) of cayenne pepper
1-1/2 TBSP coconut oil, melted

Preheat oven to 400 deg. F
Cut sweet potatoes into long thin french fry strips. Place in a large bowl.
In a small bowl, mix spices together.
Pour a little of the melted coconut oil and a little of the spice mix over the sweet potatoes and mix with your hands. Continue with a little more oil and a little more of the spice mixture until the potatoes are well coated and all of the oil and spice mix has been used.
Lay the coated sweet potato fries onto a baking sheet in a single layer.
Bake in oven for 30 minutes.

Makes 4-6 servings.

(We sprayed our baking sheet with Pam. Next time I may try a sheet of parchment paper to see if they get crispier. They were really tasty - just not as crunchy as I like)

Sunday, February 23, 2014

Canadian Cauliflower Cheddar Cups

12 slices Canadian Bacon
2 cups cauliflower florets
2 TBL light sour cream (will substitute Coconut milk to make it Paleo friendly)
1 TBL fresh parsley
1 TBL green onion
Sea Salt & Pepper to taste
1/2 cup grated cheddar cheese

Preheat oven to 375 deg F. Very lightly grease a 12 cup mini-muffin pan. Line each cup with a slice of Canadian bacon. One the stove top, steam cauliflower until very soft. Transfer cauliflower to a bowl and mash it. Add sour cream (coconut milk), parsley, green onion, and salt and pepper to taste and mix well.

Fill Canadian bacon cups with cauliflower mixture. Top each cup with cheddar cheese. Bake for 15 minutes.

Makes 12 mini-cups.

Source: The Costco Connection

Friday, January 31, 2014

Asian BBQ Chicken


2 lbs boneless chicken thighs

Sauce Ingredients

1/3 c coconut aminos
1/4 c tomato sauce
1 TBSP tomato paste
2 TBSP apple cider vinegar
1 TBSP fish sauce
1/3 c honey
2 tsp sesame oil
2 cloves garlic, minced
1 TBSP minced fresh ginger


Sesame seeds
sliced green onions

Serves 4

  1. Place the chicken in the slow cooker.
  2. In a medium sized bowl, whish together the sauce ingredients until fully combined. Pour the sauce over the chicken.
  3. Cook the chicken on low for 6-8 hours or on high for 4-6 hours.
  4. Serve it as is, or follow the remaining directions for a tastier sauce. Transfer the chicken from the slow cooker to a platter and keep it warm by tenting it with foil. 
  5. Spoon the sauce from the slow cooker into a shallow pan and bring to a boil over medium heat. Reduce heat to medium-low and simmer the sauce until it is reduces by half, about 5-8 minutes.
  6. Serve the reduced sauce over the chicken and garnish with the sesame seeds and sliced green onions.
Souce: Make ahead Paleo cookbook

Slow Cooker Tagine Chicken

2-1/2 to 3 lbs boneless, skinless, chicken thighs
2 cloves garlic, minced
1 tsp chopped fresh thyme
1 tsp chopped fresh oregano
1 tsp sea salt
Freshly ground black pepper to taste
1 lemon, thinly sliced
1/3 c white wine
1 c chicken broth
1/2 cup pitted, dried prunes, coarsely chopped
1/2 c pitted, green olives, coarsely chopped
2 TBSP capers

Serves 4

  1. Place the chicken thighs in a slow cooker.
  2. Sprinkle the garlic, thyme, oregano, sea salt and pepper over the chicken.
  3. Place the lemon slices on and around the chicken.
  4. Add the white wine, chicken broth, prunes, olives and capers.
  5. Cover and cook the chicken on low for 5-6 hours or on high for 3-4 hours.
  6. Serve the chicken with a spoonful of the juices and lots of the prunes, olives and capers.
SourceL Make Ahead Paleo Cookbook

Monday, January 27, 2014

Hula Chicken


3 lbs chicken, cut into pieces, or chicken thighs (with bones and skin)

Sauce Ingredients:

3/4 c coconut milk
1/4 c white wine
1/2 c chicken or beef broth
2 T honey
1/3 c apple juice
1/2 cup chopped green onions

Topping Ingredients:

1/4 cup honey
chopped green onions
sesame seeds

Serves 4
  1. Place the chicken pieces in a slow cooker.
  2. In a small bowl, mix together the sauce ingredients.
  3. Pour the sauce over the chicken and cook on high 4-5 hours.
  4. Carefully remove the chicken with tongs and place them in a parchment lined baking sheet.
  5. Brush the chicken with the warmed honey.
  6. Place the chicken on the baking sheet under the broiler for about 5 minutes or until the chicken has browned and the skin is slightly crispy. Watch it carefully as it can burn quickly!
  7. Serve with chopped green onions and sesame seeds on top.