This recipe has become a staple in our home, both because it is quick and easy AND because it is really good! This is not the Paleo version, but could easily be adjusted to meet Paleo standards. I make this in my electric Instant Pot. Credit for the recipe goes to pressurecookingtoday.com
Pressure cooker cook time – 30 minutes
3 lbs boneless beef rump roast, cubed
16 oz enchilada sauce, divided
2 beef bouillon cubes or 2 tsp beef base
1/2 cup water
10-12 burrito size flour tortillas
2 cups shredded cheese
Add beef, 1 cup enchilada sauce, bouillon, and water to the cooking pot. Press [Manual] and 30 minutes pressure cooking time. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a Quick Release to release pressure. When valve drops, carefully remove lid.
Put a tortilla on a rimmed baking tray lined with aluminum foil, add approximately 1/2 cup beef to the center of the tortilla, fold in edges, and roll up into a burrito. Repeat with remaining tortillas. Top with enchilada sauce and shredded cheese. Broil until cheese is bubbly, about 2-4 minutes.
The hubby found this one on buzzfeed and it is delicious! Poor it over some baked sweet potato cubes and it is one amazing meal.
Prep Time: About 15 minutes
Total time: 3 hours and 15 minutes
4 lbs of short ribs
Salt and pepper
2 Tbsp. of oil
1 ½ cups of chopped onions
1 cup of chopped carrots
1 cup of chopped celery
2 cups of red wine
2 Tbsp. of chopped garlic
2 sprigs of fresh rosemary
2 Tbsp. of tomato paste
2 cups of beef broth
28 oz can of tomatoes
1 dried bay leaf
Parsley for garnish
Grated pecorino Romano (optional)
First, salt and pepper your short ribs. In a large, heavy-bottomed pot, brown the short ribs in oil. Remove and set aside. In the same pot, add the chopped onions, carrots, and celery. Cook until onions are translucent. Add the red wine, cook until some of the alcohol has burned off. Add the garlic, rosemary, tomato paste, beef broth, canned tomatoes and bay leaf. Return the browned short ribs, bring to a boil. Cover and lower heat to a simmer. Simmer for three hours or until the meat is very tender.
Transfer the meat to a separate bowl, remove the bones, and pull apart the meat; return to the pot. Give it a stir so all the meat is coated in the sauce. Keep warm until ready to serve.
1-1/4 lb bulk italian sausage (if using sausage links, remove from casing)
1 large red onion, diced
1 cup chopped celery
4 small cloves garlic, minced
1 tbsp crushed fennel seed
½ tsp garlic powder
2 medium zucchini, diced
2 tbsp tomato paste
1 (14.5 oz) can of crushed tomatoes
2 cups of water (more or less depending on how soupy you want it)
1 ( 5 oz) bag of baby spinach, roughly chopped
salt to taste
Heat one tablespoon of coconut oil or olive oil over medium-high heat. Add the sausage and begin breaking it up as it browns. Add the celery and onions to the pot and cook, stirring occasionally, until the vegetables begin to soften, about 5-8 minutes.
Add the crushed fennel, garlic powder and stir to coat the meat/veggie mixture. Add the tomato paste and stir again. Add the tomatoes, water and zucchini and chopped spinach to the pot. Cook until veggies are tender, about 10 minutes.
1/2 C dry red wine, divided (I substitute with red wine vinegar – NUMMY!)
1 lb ground turkey breast meat (16 oz)
2/3 C panko or plain dry bread crumbs
3 Tbsp chopped fresh parsley
2 Tbsp tomato paste, divided
1 Tbsp Worcestershire
1 Tbsp lite soy sauce
1 tsp minced garlic
1 tsp thyme
1/2 tsp salt
1/2 tsp pepper
1/4 tsp Oregano
1 large egg (or egg substitute)
Heat oven to 350 F
Place mushrooms, onions, 1/4 C wine in medium nonstick skillet. Bring to a boil.
Reduce head to med-low; cover and cook 10 minutes, simmering occasionally, until veggies are tender.
Meanwhile, combine ground turkey, breadcrumbs, parsley, 1 Tbsp tomato paste, Worcestershire, soy sauce, garlic, thyme, salt, pepper, Oregano, and egg in a large bowl. Stir in mushroom and onion mixture.
Shape turkey mixture into an 8×5 inch loaf and place in a glass baking dish. Spread remaining 1 Tbsp tomato paste over top of loaf; pour remaining 1/4 C wine into baking dish around meatloaf. Cover tightly with foil and bake 45 minutes until cooked through.
Thank you Sarah Fragoso of Everyday Paleo for this great go to recipe that the whole family will love! And you get to sneak some veges in to boot!
1 pound ground beef
1 pound ground pork
1 1/2 teaspoons sea salt
1/2 teaspoon black pepper
2 garlic cloves, minced
1 teaspoon onion powder
1 teaspoon dried parsley
1 cup finely diced carrots
1 cup finely diced spinach leaves
coconut oil or ghee
Prep Time: 30-40 minutes
Cook Time: 15-20 minutes
Preheat oven to 350 degrees F
In a large mixing bowl, mix together the meat, all the seasonings, and the diced veggies.
Grease a muffin tin with coconut oil or ghee.
Measure out 1/3 cup meat mixture into each muffin space.
Spread a generous amount of homemade ketchup (or I’ve used tomato paste which I really like) on the top of each mini meatloaf and bake for 15-20 minutes or until the meatloaves are no longer pink in the middle.
I make this one fairly regularly. The chicken is super moist and flavorful!
The key is to “baste” it once or twice and to always take it out of the oven right before it reaches the proper internal temperature. The remainder of cooking is done while it rests. The result is a perfectly cooked and extremely most chicken that all will enjoy instead of endure.
1 5-6 lb whole chicken, neck and giblets removed
3 Tbsp. grapeseed oil
1 Tbsp. salt
2 tsp. freshly ground pepper
2 Tbsp. Herbs de Provence (or 2-3 mixed herbes of your liking)
2 garlic cloves, grated, crushed or mashed
1/2 cup chicken stock
Preheat oven to 360 degrees
Remove chicken from package and remove anything from the cavity (neck and giblets should be within a fingers length). Rinse and pat dry with paper towels. Place chicken, breast side up, in a roasting pan or large casserole dish.
In a small bowl, combine the grapeseed oil, salt, pepper, herbs and garlic until it is like a runny paste.
Loosen the skin of the chicken over the breast and legs, if you are able. Rub the herb-garlic paste under the skin, spreading evenly. Rub excess paste over the top of the bird.
Place chicken in oven and roast at 350 degrees for 20 minutes. Open oven and pour the chicken stock over the chicken. Return to oven and roast for 20 more minutes. Open oven and with a spoon or turkey baster, scoop liquid from the pan and pour over the top of the chicken a couple of times. Return chicken to oven and continue to roast for another 20 minutes. At this time, take an internal temperature read at the breast and at the leg. You’re looking for 160 degrees internal temperature. Return to oven and check every 10 minutes until 160 degrees is reached.
Remove chicken from oven and let rest for 10-15 minutes.
Carve chicken and serve with Cauliflower-Moc-Shoe or steamed broocoli.