Paleo pizzas: easy and delicious

Paleo pizzas

I had seen a few “paleo pizzas” on Pinterest, like this one and this one and I had to give it a try. Ground beef is the cheapest cut of meat and when you are buying grass-fed beef, it can get expensive! That is why we try and use ground beef more than other cuts of meat, so these “pizzas” are a nice way to switch things up. These have actually turned into one of my favorite meals.

I guess if you are adding cheese they would be more “primal pizzas,” but either way, these rock.

These pizzas are really easy to make and personalize, so don’t be scared to do your own thing! Here’s how we make ours:

Ingredients:

Patties:

  • 2 pounds grass-fed ground beef (we make 6 large patties)
  • 3 tbsp tomato sauce
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp dehydrated chopped onions
  • 1/4 tsp paprika

Pizza sauce:

  • 1/3 cup tomato sauce
  • 1 tsp garlic powder
  • a dash of pepper
  • 1/4 tsp beef bouillon (I’m not a fan of sweet sauces and this mellows it out)
  • 1/4 tsp Italian seasoning

Toppings:

  • You choose! We like to use:
  • Sliced olives
  • Raw sharp cheddar
  • Pepperoni
  • Prosciutto
  • Onions (any kind!)
  • Sweet peppers

Directions:

  • Combine your patty ingredients with your hands and form into patties
  • In a large pan, grill, or BBQ grill, cook patties until cooked through
  • Place patties on tin-foiled cookie sheet and pre-heat oven to 350 degrees
  • Top your patties with whatever pizza toppings you want
  • Place in oven and cook until toppings are cooked to desired “done-ness” and cheese is melted
  • Turn your broiler on for a minute or two if you want your toppings to get a little crispy

Enjoy!

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This week’s meal plan (2/4-2/8)

It was a sad day yesterday in our house after the Niners lost the Super Bowl. So close, yet so far away. You know what was also so close? The number on my scale being lower. But then I splurged a little too much at our Super Bowl party. Oh well, back on the wagon today!

I’m working out and eating healthy and looking forward to pushing myself to be healthier and more fit (and growing a butt would be awesome sauce, too). I’m trying to work up the courage to post my progress so that I will be challenged and accountable! Maybe soon.

We ordered grass-fed ground beef and fajita meat from a local company and subscribed to eggs from grass-fed chickens. We bought chicken from a family member that works for a chicken company and I bought pork ribs on sale. I stocked up on lots of fruit this week to make protein smoothies.

I really need to learn to like fish. Maybe next week I will add in some sea food. Although, Lent is coming up and I am sure we will be adding more sea food at that time.

meal plan

Need more dinner ideas and meal plans? Click HERE for grain-free and gluten-free, budget-friendly, and even Whole30 meal plans and recipes.

What’s on this week’s meal plan for you?

Italian chili recipe

We have a new dish at our house; we call it “Italian Chili.” It’s a little bit Pasta e Fagioli, a little spaghetti sauce, and a little bit chili, edited and added together. It’s easy, it’s tasty, and it fits our version of healthy, too!

If you are counting carbs or you aren’t a bean or grain eater, this recipe has no beans and is grain-free. It doesn’t have dairy in it either, but it tastes great with shredded Parmesan or mozzarella cheese on top… I really like Parmesan cheese on top…

Italian Chili

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Macadamia-crusted chicken

I have a huge bag of macadamia nuts in my pantry. Personally, I am more of a pistachio  girl and those macadamia nuts were just not eating themselves (how weird would that be). I needed to use those nuts before they went bad! So I decided to throw them into my food processor and make them into a crust for chicken. It turned out pretty good.

Macadamia chicken

Ingredients:

  • 4 chicken breasts
  • 1 cup roasted macadamia nuts
  • 2 tsp garlic powder
  • 2 tsp dried onion flakes
  • Salt and pepper to taste
  • 1 egg, beaten or 1/4 cup milk
  • Fat of choice to cook chicken

Directions:

  • Add nuts and seasonings to food processor and process until course. Do not over-process. Pour onto plate or other dish.
  • Dip chicken in egg or milk mixture then into the nut coating.
  • Pan fry coated chicken breasts until coating is crunchy and chicken is cooked through (about 5-7 minutes on each side).

The darker bits of the macadamia breading was actually the best. Next time I might strive to get it all that dark; the crispy, nutty crust was delicious!

 

Chicken and Broccoli in Creamy Pesto Sauce

We had my mother and father-in-law over for dinner Saturday night and served them one of my favorite dishes: Chicken and broccoli in creamy pesto sauce. For convenience, this recipe utilizes cream sauce and pesto that is already made, feel free to make your own sauce for this recipe.

This meal is usually a treat for us because of the cream sauce. This meal also isn’t the cheapest, but there are ways to save. I wish I was able to take pictures of this lovely dish, but we were busy entertaining and busy eating and there was none left afterwards!

Chicken and Broccoli in Creamy Pesto Sauce
Serves 4

Ingredients:

  • About 2 lbs chicken breast (I bought in bulk and on sale, and paid about 81 cents per serving, $3.25 total)
  • 2 heads of broccoli, cut into florets – $3 total
  • 1 container fresh pesto $4.99 (or, save money and buy the pesto flavor packet in the marinade aisle – $1.99)
  • 1 container fresh Alfredo sauce $3.99 (or, buy in a jar, $2.50)

Total – $15.23, or $3.80 pp – using budget shortcuts, $10.74, $2.68 pp

Optional recipe enhancement:

  • 1 bunch asparagus, cut into small discs, with heads set aside – 80 cents
  • 3 tbsp butter – 89 cents (and we use butter that is about $7 a pound)
  • 5 cloves garlic, diced – 40 cents

Enhancement cost: $2.09, 52 cents a person (less if you don’t use pastured butter)

Directions:

  • Season chicken breasts with pepper, garlic powder, and anything else you may like
  • Cut asparagus into thin discs, leaving the heads intact
  • Grill chicken breasts in large pan, set aside
  • Add butter, garlic, and asparagus to separate pan and cook on low until garlic starts to brown, set aside (optional step)
  • Meanwhile, cook broccoli until crisp tender
  • To make sauce – combine Alfredo sauce and 2/3-1 whole container (to taste) of pesto (or whole envelope), simmer in small pot until warmed through, may add milk if too thick. Add garlic asparagus mixture if using.
  • Mix broccoli with sauce and serve over chicken (if you are a pasta eater, this tastes great with pasta)
  • Enjoy!

Total meal cost for 4 people: about $10.74-$17.32, depending on ingredients used (prices will also vary with where you buy your ingredients and if they are on sale or not)

Pulled Pork Recipe

I think I may have had pulled pork twice in my life, but I have really been craving it! I finally bought a pork butt at the store with the plan to make it in the slow-cooker. It ended up being super easy (definitely hit the spot with a toasted buttered roll) and I will definitely cook it again.

Slow Cooker Pulled Pork

Yummy pork goodness

Ingredients:

  • 4-5 pound pork butt
  • 1/2 cup chicken broth
  • 1/4 cup ketchup or tomato paste
  • 1 tbsp honey
  • 1 tbsp Worcestershire Sauce
  • Salt
  • Pepper
  • Paprika
  • Garlic Powder
  • Onion Powder
  • 1 bottle BBQ sauce

Directions:

  • Mix in the slow-cooker, all the wet ingredients except the BBQ sauce
  • In a small bowl, mix together all the dry ingredients, enough to rub over all of the pork
  • After rubbing down the pork, place it in the crock-pot on low for 5-8 hours, turning over once, half-way through
  • After it has cooked, drain the liquid out and place the pork back in the slow-cooker (still on low)
  • With two forks, shred the pork then add a bottle of your favorite BBQ sauce
  • Stir thoroughly and serve on toasted buns, make lettuce wraps, tacos, nachos, or eat it by itself or as a salad topper

This was great the next day too. We have already eaten 5 sandwiches from the batch and we still have plenty left!

Chicken Curry with Onions and Peppers

When Marc and I were living in Fresno we enjoyed going to this small Thai Fusion restuarant a few minutes away. My favorite dish was the spicy red curry – chicken, red peppers, and onions in a spicy coconut curry sauce.

We decided to replicate the dish and it turned out tasty and was  a great break from the ordinary

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Cheesy Chicken Enchiladas with Green Sauce

While my husband and I are for the most part, grain-free, we do allow ourselves cheats or treats occasionally. Chicken Enchiladas are one of our favorite leftover-chicken-meals and it’s quick, easy, and flavorful.

Disclaimer: These are white girl enchiladas, but I still maintain that they taste pretty good.

Chicken Enchiladas with Green Sauce

A small batch on Enchiladas before going into the oven.

Exact measurements aren’t important when it comes to making these. You can make as little or as much as you want, just adjust the ingredient amounts. I have listed the amounts we usually use, but these are in no way, the only amounts in which to make enchiladas. Play around with what works for you!

Ingredients:

  • Leftover chicken, shredded (approx. 1/2-1 full size chicken)
  • 1 jar salsa verde, divided (we like the one from Trader Joes)
  • 1/4 cup sour cream + more for serving
  • 1/2-1 lb pepper jack cheese, shredded and divided
  • Flour tortillas (Depends on size, but we usually use 3-8 tortillas)
  • Optional: Seasonings for chicken (Cumin, garlic, chili powder, etc.)
  • Other optional ingredients: Green chiles, olives, and veggies

Directions:

  • Preheat oven to 375 degrees. Lightly grease pirex dish or other pan.
  • Mix shredded chicken, 1/4 cup sour cream, 1/3 jar salsa verde, 1/4-1/2 amount of cheese, and any other seasonings or ingredients.
  • Spoon into center or tortilla, and roll tortilla. Place tortilla roll seam side down in dish. Continue until you use all of the chicken mixture.
  • Spread 1/3 jar of salsa verde on top of enchiladas and the sprinkle the rest of the cheese on top.
  • Bake 10-15 minutes or until cheese it melted and enchiladas are cooked all the way through.
  • Serve with sour cream and green sauce.

This small batch on Enchiladas uses 3 large sprouted tortillas and has green chiles in the filling

Crockpot Beef Stew

Ingredients:

  • 2 packs stew meat
  • 1/2 cup coconut flour
  • 2 tsp garlic powder
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 3 cups beef broth / water
  • 1 small 8 ounce can tomato sauce
  • 1/4 cup white wine
  • 1 onion, sliced or diced
  • 3 cloves garlic
  • Water
  • 1 cup diced carrots
  • 1 cup diced sweet potatoes
  • Olive oil

Directions:

  • Heat olive oil in pan.
  • Mix flour, garlic, pepper, and salt together.
  • Dredge meat in flour mixture and brown in olive oil.
  • Dump meat into crock pot set on low.
  • Pour 1 cup of water into pan and stir to remove flour and drippings, dump into crock pot.
  • Add tomato sauce, onions, garlic cloves, white wine, and enough water and broth to cover meat.
  • Cook on low for  4 hours and add carrots and sweet potatoes and more water or broth if needed.
  • Cook on low an additional 2-4 hours until carrots and potatoes are fork tender and meat is falling apart.

 

Review of MDA’s Primal Tex-Mex Tortillas

The other day Marc and I saw a recipe for primal tacos on the MDA site that left us drooling. We eat a lot of tacos and going strict paleo for 30 days makes eating tacos kind of impossible (we love those sprouted corn tortillas). So as soon as we saw that tacos may be possible we had to try!

Taken from Mark’s Daily Apple:

Primal Tex-Mex Tortillas

Makes 4 tortillas

Taken from Mark's Daily Apple

Ingredients:

  • 1/4 cup plus 2 tablespoons water
  • 2 eggs
  • 2 tablespoons olive oil
  • 1 teaspoon lime juice
  • 2 tablespoons coconut flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder

Instructions:

Whisk together water, eggs, olive oil and lime.

Mix together coconut flour, baking powder, cumin and chili powder.

Slowly pour wet ingredients into the dry ingredients, whisking as you pour so clumps don’t form.

Heat several tablespoons of olive oil over medium high heat. When the oil is hot, pour 1/4 cup of batter in the pan, tilting pan so the batter spreads thinly.

Let the batter sit untouched for one minute then put a lid on the pan and cook one minute more. Flip the tortilla and fry for 2 more minutes.

Unfortunately our taco shells looked nothing like the picture. Perhaps we should have used a pan the same size as the taco… The edges were crazy everywhere and I could not flip them whole to save my life.

They tasted more like egg than anything else. Almost like french toast and a crepe mixed together. You could probably use cinnamon and vanilla instead of the other seasonings and have a sweet treat.

I had plenty of sad pictures of me failing at making the taco shells, but for some odd reason they are nowhere to be found on my SD card. Anyone ever had that issue?

So we ended up pretty much having taco salad with pieces of the “tortilla.” They tasted decent but they didn’t look so great.

So we ate the taco shells, spinach and lettuce, salsa, lime juice, guacamole, and leftover chicken with homemade taco seasoning (or maybe just lots of cumin, garlic, and chili). When I use leftover chicken for tacos I heat the chicken in a pan with water and seasonings and shred it.