Wednesday, March 16, 2016

Paleo Southwest Pie

This was an accidental awesome last minute throw together....Just delicious!

Here is what you'll need:
1 head of cauliflower
1 lb ground turkey
2 TBSP Olive Oil
8 oz frozen veggies (I used peas and carrots)
1/2 red onion, chopped
4 garlic cloves, finely chopped
1/4 c Salsa
3 TBSP Chili Powder
1/2 tea Cayenne Pepper
Salt and Pepper
1 tea Seasoned Salt (I used Lawry's)
Couple pats of Kerrygold butter.... if you dare!!!

Start by roasting the Cauliflower. I steamed mine, and left it on the stove and forgot about it during the girls bath time, which then led to the water in the pot evaporating, which then led to the Cauliflower kind of getting roasted to the bottom of the pot.... it tasted good though! Once the Cauli is soft, blend it up to make some mash, adding salt and pepper to taste, and set aside. Then, preheat your oven to 375. Next, heat the olive oil in a large pan and add in the onions, garlic, Cayenne, and 1 TBSP of the Chili Powder. Saute until soft and if the onions appear to be a little dry/powdery, add in a little more oil. Next, add in your turkey and cook through, add in the rest of that Chili Powder, the Seasoned Salt, and also a little more Salt and Pepper and stir to coat. Next, add the frozen veggies and the salsa and saute for another 5-8 minutes. Lastly, add the turkey and veggie mixture to an 8x8 pan, filling the bottom of the pan, then top the mixture with your Cauli mash, covering the turkey and veggies entirely. Toss a couple pats of Kerry gold butter on top, sprinkle with a tad more salt, pepper and chili powder, add it to the oven and cook for 25 minutes.

Paul and I both agreed that next time I will add in some corn, but do as you wish... we are not really 100% paleo :)


Wednesday, January 20, 2016

EASY Crockpot Paleo Pepperoncini Beef

I couldn't believe how TASTY and EASY this was. 3 ingredients my people!

Here is what you'll need:

1 2-3lb chuck roast
1 16 oz jar of Pepperoncinis
Many tablespoons of Garlic powder :)

Place the roast in your crockpot, cover the top of the roast with garlic powder, pour the whole jar of Pepperoncinis over the roast (juice included). Turn the crockpot on low for at least 8 hours.... Get ready for a delicious smelling kitchen!!!!

Bam. That easy. And there was plenty of leftovers for lunches the next day!