|11-06-2013, 11:46 AM||#1|
Senior LCF Member
Paleo/Primal Freezer Cooking
I would love to have some recipes to make ahead and be able to pop in the oven to warm up on the nights we need it. Especially with Christmas and the Holidays coming up. I have seen this done before, but with a lot of foods that are not my friends anymore
Any help in this area would be greatly appreciated.
Mom to 10 year old triplet girls and a 6 year old girl I need all the help I can get
|11-19-2013, 01:25 PM||#2|
Senior LCF Member
Join Date: Jul 2002
Location: North Royalton, Ohio
WOE: Lower Carb Real food
Start Date: 01/01/2017
Waiting to see the results here also...
GET MAD GET IT DONE!!!
DO IT OR DIE
01/01/17 - 238
|12-17-2013, 10:12 AM||#5|
Senior LCF Member
Join Date: Jun 2007
Location: Sunny Hot Florida
WOE: Low Carb - Veggies
Start Date: 9/23/16 again 😒
sorry I have been really bad about getting back to paleo but I am going to try :/ ..... but here are a few idea's!
Winter Squash Casserole
3 cups butternut squash, peeled and cut into 1/2″ dice
2 cups apples, peeled, cored and diced
1/2 cup unsalted almond butter
1 cup pure maple syrup
1 cup dried unsweetened cranberries
1 cup raisins
1 cup chopped pecans
2 teaspoons kosher or sea salt
1 teaspoon black pepper
Preheat oven to 350 F. Generously butter a 9″ x 13″ baking dish.
In a small bowl, whisk together the almond butter and maple syrup until well-blended. Set aside.
In a large bowl, combine the remaining ingredients except the salt and pepper. Pour the almond butter mixture over the contents of the bowl and toss to coat all of the pieces of squash and apple evenly. Add the seasonings and stir to combine.
Pour the squash mixture into the buttered baking dish and spread out evenly. Cover with aluminum foil and bake for 30 minutes, or until the squash and apples are tender. Remove the foil and return to the oven and bake for an additional 10 minutes or until the top of the casserole begins to brown.
** Cut into pieces and freeze seperately for individual servings
This soup recipe is perfect for picky eaters. Who can resist pizza? Even pizza in soup form is tasty. So get in your kitchen and try this!
Preparation Time: 25 Minutes
Cook time: 40 Minutes
1 tablespoon ghee
3 cloves of garlic, minced
3 sprigs of thyme, minced
1 onion, diced
1 six-ounce can tomato paste
1 can whole tomatoes, 28 ounces, undrained
¼ cup water
1 pound Italian sausage
1 can beef broth,14 ounces
½ red bell pepper, chopped
6 mushrooms, chopped
1 package pepperoni, 5 ounces
1 can sliced black olives, 2.25 ounces
red pepper flakes
1. In a large pot, melt the ghee over medium-high heat. Add in the garlic, thyme, and half of the onion. Sauté for 3-5 minutes or until the onion is translucent. Add the tomato paste, canned tomatoes, and water. Bring to a boil, then reduce the heat and simmer for 20 minutes. Then, put the tomato base into a blender in two batches. Blend until completely smooth.
2. Cook the Italian sausage in a frying pan over medium-high heat. Continuously break apart the sausage into small pieces with a spatula while it cooks.
3. Sauté the bell pepper, remaining onion, and mushrooms in the large pot for 5 minutes. Stir in the beef broth, tomato soup base, and Italian sausage. Simmer until ready to serve.
4. While the soup finishes cooking, halve the pepperoni slices, and brown them in a small frying pan over medium high heat. To assemble the soup, ladle it into a bowl and top it with the browned pepperoni, a few olives, and crushed red pepper flakes.
Can be frozen in ice cube tray(minus the peperoni) so that when you are ready to use pop a couple in a bowl and heat
Paleo Bacon and Brussel Sprout Hash
Tricia @ onceamonthmeals.com
8 ounces bacon
1 cup diced cauliflower
4 cups diced brussel sprouts
2 teaspoons extra virgin olive oil
1 teaspoon thyme
1 teaspoon balsamic vinegar
In a skillet, brown the bacon. Set aside and chop. In the same skillet, add olive oil, brussel sprouts, cauliflower and saute 4-5 minutes. Add in dried thyme, chopped bacon, and balsamic vinegar.
In a skillet, brown the bacon. Set aside and chop. In the same skillet, add olive oil, brussel sprouts, cauliflower and saute 4-5 minutes. Add in dried thyme, chopped bacon, and balsamic vinegar. Divide among indicated number of quart freezer bags. TO SERVE: Thaw. Reheat in microwave until heated through.
Kim ~ Diagnosed Hypothyroid 8/19/2009 Diagnosed Hashimoto 5/18/2010
9/23/16 190 Highest Weight Ever
|12-30-2013, 12:36 PM||#6|
Senior LCF Member
Join Date: Jul 2008
Location: Glenora, CA
I looooooooooooooove my crock pot for Paleo! Crock pots were made for Paleo.
I don't usually do recipes, per se. I just throw a whole bunch of stuff in there and let 'er rip. But lately I'm loving crock pot meatballs. This is my own recipe and I tend to eyeball, but here are the basics:
2 lbs. ground beef OR 1 lb. ground beef and 1 lb. ground pork (better)
1/4 c. almond meal/almond flour
1/4 c. finely minced onion
dash Italian spices
salt to taste
3 large cans NO SUGAR tomato sauce (better if you make your own)
1 small can chunky tomatoes (or cut up your own tomatoes - remember, no sugar)
olive oil for browning meatballs
1. Set crock pot on High and put in the tomato sauce and chunky tomatoes.
2. Put a couple tablespoons of oil in a pan and set on medium on top of the stove to get hot.
3. Mix together all other ingredients. I find this easiest to do by hand, clean hands, obviously. (Or kitchen gloves.)
4. Roll meatballs. I like to make mind kind of small, probably about 1.5 tablespoons of meat, compacted.
5. Brown lightly on as many sides as possible - set them up against each other in the pan and they'll stand up better. You will still see areas of pink when they're done, that's fine. You just want them to be cooked enough not to fall apart in the crock pot before the insides cook there.
6. Drain meatballs on a paper towel, then add gently into the crock pot. Cover with sauce as you add them.
7. Cook on High for 1.5 hours. Keep on Warm if desired up to 2.5 hours. After that you'll want to take them off of any heat as they will get so soft they fall apart.