Tag Archives: recipes

Beef

Pepper Steak

Ingredients

  • 2 tablespoons toasted sesame seed oil
  • 2 pounds beef round steak, cut into strips
  • 1/2 medium red bell pepper, sliced*
  • 1/2 medium green bell pepper, sliced*
  • 1/2 medium yellow bell pepper, sliced*
  • 1 medium onion, sliced*
  • 14 grape tomatoes
  • 1/3 cup hoisin sauce
  • 1/4 cup water
  • 3 tablespoons all-purpose flour
  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/8 teaspoon ground red pepper
  • Hot cooked rice (optional)

*Timesaver: use 1 bag of frozen onions & peppers instead

Instructions

  1. Heat sesame oil in large skillet over medium-high heat. Add beef in batches; cook 4 to 5 minutes or until browned. Remove to large paper towel-lined plate.
  2. Add bell peppers, onion, and tomatoes to Crock-Pot slow cooker. Combine hoisin sauce, water, flour, soy sauce, garlic powder, cumin, oregano, paprika, and ground red pepper in medium bowl; stir to blend. Add to Crock-Pot slow cooker. Top with beef. Cover; cook on LOW 8 to 9 hours or on HIGH 4 to 4 1/2 hours. Serve with rice, if desired.

Makes 6 servings.

Nutrients per serving
Serving size: about 1 cup
Calories: 450
Total fat: 19g
Sat fat: 6g
Protein: 53g
Carbs: 15g
Cholestorol 145mg
Dietary Fiber: 2g
Sodium: 590g

Pork

Salt Free Homemade Sausage

This delicious homemade sausage is scented with sage and has a subtle red pepper kick. And it’s low sodium!

Ingredients

2 lbs. ground pork
1 egg
2 t. brown sugar
2 1/2 t. ground sage
1 t. dried marjoram
3/4 t. dried red pepper flakes
1/2 t. freshly ground black pepper
1/4 t. ground rosemary

Instructions

Combine ingredients in a large bowl and mix well using a fork or your hands. Form mixture into sixteen round (2- to 3-inch) patties. Heat griddle or skillet over medium and brown patties on both sides, about 5 minutes per side. Lower heat to medium-low or even low if they seem to be burning. Drain on paper towels before serving.

Serves 8.

Sodium: 72 mg per serving

Breakfast

Breakfast Scramble

Ingredients

  • 1.5 – 2 lb homemade sausage
  • 1 cup chopped green onions
  • 1 sweet red bell pepper, chopped
  • 1 can (4 oz) diced mild green chilies
  • 1/4 cup chopped fresh cilantro
  • 1 package (30 oz) frozen shredded hash brown potatoes
  • 1 1/2 cups shredded Cheddar Cheese
  • 12 eggs
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  1. Cook sausage and set aside
  2. In a bowl, combine green onions, red pepper, chilies, and cilantro. Set aside.
  3. Spray the interior of a 5 to 6 quart slow cooker with vegetable cooking spray.
  4. Layer one third of the hash browns, sausage, green onion mixture and cheese into crock.
  5. Repeat layers twice.
  6. In a bowl, beat the eggs, milk, salt and pepper; pour over layered ingredients.
  7. Cover and cook on low for 7 to 8 hours or until thermometer inserted into the center reads 160 degrees F.
  8. Serve.

 

Chicken

Jalapeno Chicken

Makes: 6 servings

Bake 15 mins

Slow Cook 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high) plus 15 minutes (high)

Chili powder and sliced pickled jalapeno chile pepper turn up the heat on these slow-cooked chicken breasts. Add a cream cheese sauce before serving, and sprinkle with bacon, if you like.

Ingredients

  • 6 bone-in chicken breast halves, skinned
  • 1 tablespoon chili powder
  • 1/8 teaspoon salt
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons lemon juice
  • 1/3 cup sliced pickled jalapeno chile pepper, drained
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 8 – ounce package reduced-fat cream cheese (Neufchatel), softened and cut into cubes
  • 2 slices regular bacon or turkey bacon, crisp-cooked, drained, and crumbled (optional)

Directions

  1. Sprinkle chicken with chili powder and salt. Arrange chicken, bone sides down, in a 4 1/2- to 6-quart slow cooker. Pour broth and lemon juice around chicken. Top with drained jalapeno pepper.
  2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
  3. Transfer chicken and jalapeno pepper to a serving platter, reserving cooking liquid. Cover chicken and keep warm.
  4. If using low-heat setting, turn to high-heat setting. For sauce, in a small bowl, combine cornstarch and the water; stir into cooking liquid. Add cream cheese, whisking until combined. Cover and cook about 15 minutes more or until thickened. Serve chicken with sauce. If desired, sprinkle with bacon.

Tip

  • For Easy Cleanup Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

(Jalapeno Chicken Breasts)

Servings Per Recipe 6, vit. C (mg) 6, vit. A (IU) 923, sugar (g) 1, Thiamin (mg) 0, Riboflavin (mg) 0, fiber (g) 1, Niacin (mg) 18, Lean Meat () 7, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 12, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 489, Potassium (mg) 474, calcium (mg) 81, iron (mg) 2, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, chol. (mg) 143, sat. fat (g) 6, cal. (kcal) 329, carb. (g) 5, pro. (g) 49, Fat, total (g) 11, Fat () 2

Beef

Mexican Shepard’s Pie

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
  • 1 tablespoon ketchup See Chef’s tip
  • 1/8 teaspoon ground black pepper See Chef’s tip
  • 1 cup frozen peas and carrots  See Chef’s tip
  • 2 1/2 cups reduced fat (2%) milk See Chef’s tip
  • 1/4 cup (1/2 stick) butter
  • 2 cups instant mashed potato flakes or buds

 


Instructions

Heat the oven to 400°F.

Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.

Stir the soup, ketchup, black pepper and peas and carrots in the skillet. Spoon the beef mixture into a 9-inch pie plate

Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Stir in the potatoes. The potatoes will be stiff. Spoon the potatoes over the beef mixture.

Bake for 15 minutes or until the potatoes are lightly browned.

 

 

Chef Tip: Try this Mexican-seasoned version with sour cream-Cheddar potatoes on top!  Increase the ketchup to 2 tablespoons and the black pepper to 1 teaspoon.  Reduce the milk to 2 cups.  Substitute frozen corn for the peas and carrots.  Add 1 poblano pepper, seeded and diced, to the beef mixture in Step 2.  Add 1 envelope (about 1 ounce) taco seasoning mix to the soup mixture in Step 3.  Stir in 1/2 cup sour cream and 3/4 cup shredded Cheddar cheese with the potato flakes in Step 4.  Spoon the potatoes over the beef mixture.  Sprinkle with an additional 1/4 cup shredded Cheddar cheese.  Bake for 20 minutes or until the potatoes are lightly browned.  Sprinkle with  3 green onions, sliced.

 

Beef

Paleo Shepard’s Pie

2 large Onions diced
2 Green Bell Peppers diced
2 cans organic diced tomatoes
2 tbsp minced garlic
2lbs ground beef
1tsp sea salt
1 ½ tsp black pepper
3 large heads cauliflower, steamed
½ cup heavy cream
1 Tbsp butter
Put your meat, onion, bell pepper, garlic, salt, and pepper in a skillet and cook until your meat is cooked through.

In a mixing bowl put steamed cauliflower, heavy cream, and butter and using a hand mixture mix all together. (Like you are making mashed potatoes, you can add salt and pepper to this if you would like).

Place meat mixture into baking dish and top with the mashed cauliflower.

Place in oven at 350 degrees for 10 min then pull out and serve.
Desserts

Crock-pot Paleo Cake and Cookies

Recipes on Google

20 desserts

Slow cooker apple sauce spice cake

Paleo Mom recipes

 

—–

Slow cooker chocolate chip cookies

Ingredients
  • 1/4 Cup Coconut oil, melted
  • 1 Cup Coconut sugar
  • 1 Large egg white
  • 1/2 tsp Vanilla extract
  • 1 1/2 Cups Finely ground almond meal (5.4oz)
  • 1 3/4 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 Cup Dark chocolate chips
Instructions
  1. Line a 5 quart crock pot with parchment paper and rub with coconut oil. Set aside.
  2. In a large bowl, beat together the melted coconut oil and coconut sugar. Add in the egg white and vanilla extract and beat until well combined.
  3. Pour the almond meal, baking powder and salt into the oil mixture and stir until well combined. Stir in the chocolate chips.
  4. Transfer the dough into the Crock pot and press down evenly. It can be a little tricky with the parchment paper.
  5. Cook on LOW heat until the outside of the cookies appear golden brown, and the inside is still soft. About 2 – 2.5 hours. Mine was perfect at 2 hours and 15 minutes. Be careful not to overcook the bars as they firm up A LOT once cooled.
  6. Once cooked, carefully use the parchment paper as a handle and gently lift the bars out of the Crock pot* and transfer to a rack to cool completely.
  7. Once cooled, cut and DEVOUR.
Notes
* Do not try to flatten the parchment paper when you transfer the bars to the rack, as the cookies are too soft and you’ll break them apart. Leave it with all it’s sticky-up glory.
!IF YOU WANT TO BAKE THESE IN THE OVEN:
Roll the dough by heaping 1 Tbsp balls, so that they are taller than they are wide and place on a parchment-lined cookie sheet. Refrigerate for 1 hour and then bake at 350 degrees for 8-9 minutes, until the edges just appear golden. Let cool on the pan for 10 minutes and then transfer to a rack to finish cooling

 

 

Soup

French Onion Soup Mix

Homemade french onion soup mix with herbs, spices and salt is a great alternative to store bought french onion soup mix and can be used in a variety of recipes.

Ingredients

  • ½ cup dried Onion Flakes or dehydrated onion slices
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Celery Salt
  • ½ teaspoon Ground Pepper
  • 1 teaspoon dried parsley leaf
  • 1 teaspoon Himalayan or sea salt (optional but helps absorption of soup)
  • 1 teaspoon turmeric (optional but adds great flavor)

Instructions

  1. Mix all ingredients and store in a glass jar.

Notes

Use approximately ¼ cup per 2 cups of beef stock to make french onion soup (add 3-4 onions that have been very thinly sliced and slowly caramelized for extra flavor.

Chicken

Chicken Cacciatore

1/3 cup all-purpose flour
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 tablespoons canola oil
2 medium onions, cut into wedges
1 medium green pepper, cut into strips
1 jar (6 ounces) sliced mushrooms, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 cup shredded Parmesan cheese

Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil on all sides. Transfer to a 5-qt. slow cooker. Top with onions, green pepper and mushrooms. In a small bowl, combine the tomatoes, garlic, salt, oregano and basil; pour over vegetables. Cover and cook on low for 4-5 hours or until chicken juices run clear and vegetables are tender. Serve with cheese.

Serves 6.