07 May Weekly Recipe – Round 19
Here is your weekly dinner menu!!! Woo hoo!!! The theme this week is…drum roll please…Spring recipes that are Paleo!!!
For those of you who haven’t heard of the Paleo diet, here is a quick definition: It excludes processed foods, grains and dairy (for those who are very strict). It’s a diet based on the types of foods that cave men would have eaten. It consists mainly of meat, fish, vegetables, and fruit.
When my husband first introduced it to me I basically said – “I’m not doing that. I like pasta and mashed potatoes too much!” But he was really into cross fit and they recommend a paleo diet so I told him I would try a couple of meals…and guess what…I LOVED it!!!!
It’s not as scary as it seems…I promise!!! Try some of these recipes out!!!
Strawberry Basil Chicken
1 1/2 pound chicken breasts
salt & pepper
1 1/2 cups strawberries, chopped
1/2 tablespoon coconut oil
1 tablespoon chopped basil
1 tablespoons chopped mint
2 tablespoons orange juice (fresh)
- Season chicken with salt & pepper and cook on grill or grill pan for about 5 minutes per side until done. Timing will vary depending on thickness of breasts. Cook until juices run clear and no longer pink. (If using a grill pan on the stove, grease with about 1/2 tablespoon of coconut oil before placing chicken on it).
- While chicken cooks, melt coconut oil in a small skillet over medium heat.
- Add strawberries, basil, mint and orange juice and simmer for about 10 minutes until reduced and thickened.
- Spoon strawberry sauce over cooked chicken and garnish with additional basil & mint.
Tip: This would be a GREAT recipe to try, especially if you grow these herbs yourself!
Another tip: Serve this with brown rice (or cauliflower “rice”) and fresh green beans
Slow Cooker Spinach Meatballs and Spaghetti Squash
1 lb. ground beef
2 cups fresh spinach, chopped finely
1 small onion, chopped finely
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
Homemade Tomato Sauce
2 Tbsp olive oil
1 large onion, sliced
1 bell pepper, sliced
2 cloves garlic, minced
1/2 cup beef stock
28 oz. can crushed tomatoes
14 oz. can diced tomatoes
1 Tbsp balsamic vinegar
1 tsp dried oregano
1 tsp garlic powder
salt and pepper, to taste
Homemade Tomato Sauce
1.Heat the olive oil over medium-high heat in a pan with high sides then add the onion, pepper and garlic and sauté for 5 minutes, until soft and beginning to brown.
2.Add the beef stock and scrape the bottom of the pan to pick up any bits from the cooked vegetables.
3.Add the crushed and diced tomatoes, balsamic vinegar and spices and bring the sauce to a boil. Lower the temperature to medium-low and simmer the sauce uncovered for 15 minutes.
1.While the sauce is simmering, prepare the spaghetti squash and meatballs.
2.Slice the spaghetti squash in half width-wise and scoop out and discard the seeds.
3.Place half of the squash in the center of the slow cooker, cut side down. If you have a small spaghetti squash or a huge slow cooker, you can add both halves but only half of my squash fit. Make sure you have room for the sauce and meatballs.
1.Chop the spinach in a food processor and add it to the ground beef.
2.Stir the spinach and meat together with the onion, egg and spices.
1.Pour the tomato sauce in to the slow cooker, around the spaghetti squash, and roll the ground meat mixture into balls and place them on the sauce. You might have to squish them in a bit around the squash.
2.Cover the slow cooker and cook the meatballs and squash on high for an hour and a half.
3.Remove the spaghetti squash and scoop out the center with a spoon.
4.Place the squash on to a serving dish, cover it in the homemade tomato sauce then top with the spinach meatballs.
Tip: Serve with a hearty green salad with all of your favorite veggies and salad toppings!
Mahi Mahi Mango Ceviche Tacos
- 2 Mahi Mahi filets, diced
- 1 red bell pepper, diced
- 1 jalapeño, minced (remove seeds and rib for less heat, your choice)
- ¼ white onion, minced
- 1 mango, diced
- ½ avocado, diced
- 1 garlic clove, minced
- zest of 1 lime
- ¼ – ⅓ cup lime juice (enough to cover all the ingredients completely)
- 2 tablespoons lemon juice
- 3 tablespoons cilantro, minced
- 1 tablespoon olive oil
- healthy pinch of salt
- pinch of freshly ground pink peppercorns (I prefer pink instead of black, but you could use black pepper)
1.Place all ingredients in a non-reactive bowl and mix well to combine. Cover and store in the fridge for at least 10 minutes or for up to 3 hours. The longer it sits, the better it will taste!
2.Serve in tortillas (or lettuce wraps if following paleo) or with plantain chips on the side! You can use a slotted spoon to remove some of the excess liquid, if you prefer. I just like having all the liquid to drink up after!
Tip: Serve with sliced avocado and plantain chips or avocado and homemade sweet potato fries
Grilled Chicken Salad with Strawberry Poppy Seed Dressing
- Grilled Chicken
For the dressing
- 1 cup sliced strawberries
- ¼ cup Kasandrinos Olive Oil
- 2 tablespoons Kasandrinos Balsamic Vinegar
- 1 tablespoon honey
- 1 minced garlic clove
- pinch of salt and pepper
- 1 tablespoon poppyseeds
For the salad
- 5-6 cup fresh greens
- ½ cup sliced fresh strawberries
- ½ cup fresh blueberries
- ¼ red onion, thinly sliced
- ¼ cup roughly chopped walnuts
- 3-4 ounces goat cheese (optional)
- Grill the chicken. Once cooked through, slice how you prefer.
- Place all ingredients for the dressing, except for the poppy seeds, in a blender and blend until smooth, 1-2 minutes. Then pour dressing a jar, add poppy seeds and shake. Place in fridge to cool while you make the rest of the salad.
- In a large bowl, add greens, strawberries, blueberries, red onion, walnuts, and goat cheese, chicken, and dressing then toss to coat. Use as much dressing as you prefer.
- Eat up!
Remember: SHARING is CARING!!!! Share these recipes with others, especially on your personal social media pages!!!
Which recipes have you enjoyed the most so far? I’d LOVE to hear about it!