What’s for Dinner 2/13-2/17

Since I’m going to be gone this week, I’m posting next week’s meals a few days early. And to make my life easier, I’m resurrecting some favorite recipes from previous posts.

Monday: Paleo Shepherd’s Pie with sliced avocados

 

 

 

 

 

 

 

Recipe: Paleo Shepherd’s Pie

(I made the mashed cauliflower for the top earlier in the day to make this recipe quicker to assemble)

1 batch mashed cauliflower (recipe below)

3 lbs ground beef

1 onion, diced small

1 can diced tomatoes

1 tsp garlic

2-3 tsp garlic salt

2 tsp chili powder

2 tsp Italian seasoning

1 can tomato paste

2 TBSP olive oil

Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent. Add tomato, garlic, and garlic salt and cook for a few minutes. Add ground beef, chili powder, Italian seasoning and tomato paste and cook until meat is browned.

Pour into a large casserole dish; 9×13 may fit it all, but mine was a bit bigger.

Recipe: Mashed cauliflower (fromWell Fed):

2 bags frozen cauliflower florets

2 teaspoons minced garlic

3 TBSP coconut oil

3/4 cup coconut milk

salt and pepper to taste

2 TBSP + 2 tsp chopped dried chives

Cook the cauliflower according to package directions until very soft. Drain and pour into food processor or blender. In a small saucepan, heat garlic, coconut oil, coconut milk, salt and pepper for about 1 minute.

Puree the cauliflower in food processor blender, scraping down sides. Add coconut milk mixture to processor, along with 1 TBSP chives. Process about 10-15 seconds. Taste and adjust seasonings. Sprinkle with chives. Spread over meat mixture, and bake at 350 degrees for about 30 minutes.

Tuesday: Paleo Butternut Squash Lasagna with green beans

This recipe is so good. Like I-had-it-for-breakfast-and-lunch-the-next-day-good. Yum!! I doubled the recipe to make a 9×13 pan. I picked a larger butternut squash instead of 2 small ones, and I had plenty of squash to go around.

Check it out HERE. Enjoy!!

 

 

 

 

 

Wednesday: Shrimp veggie stir-fry with Roasted Italian Carrots

Recipe: Shrimp Veggie Stir Fry 

3 TBSP olive oil

1 TBSP peanut oil

1 tsp coconut aminos (I got mine at Whole Foods–it’s a substitute for soy sauce)

2 tsp minced garlic

6-7 green onions, sliced thin

1 lb stir fry veggies (you can buy frozen or sometimes fresh in the produce section, or use whatever veggies you’d like)

2 lbs small precooked shrimp

salt and pepper to taste

Heat olive oil and peanut oil over medium heat. Add veggies, green onions, garlic and coconut aminos and cook for 6-8 minutes, until veggies are getting tender. Add shrimp, salt and pepper, and cook until shrimp is heated through. Serve immediately and top with sliced almonds for a little extra crunch!

Recipe: Roasted Italian carrots

8-9 carrots (I didn’t peel mine)

1-2 TBSP garlic salt

1 TBSP Italian seasoning

couple TBSPS olive oil

Preheat oven to 400 degrees. Cut ends off of carrots and slice in half lengthwise. Cut each half into the length of your index finger (or close to it, depending on how long your carrots are). Place carrots into a bowl and add olive oil. Stir until all the carrots are coated with oil, and then spread into a single layer on a foil-covered baking sheet. Sprinkle with garlic salt and Italian seasoning. Place in oven for 20-25 minutes, until carrots can be easily pierced with a fork and the outsides are crispy. Enjoy! These are delish.

Thursday: Leftovers from previous days

Friday: Meatza Pizza night! 

Recipe: Meatza Pie (from Well Fed)

For the crust: 

3 pounds ground beef

6 tsp. Italian seasoning

Sauce:

3 tsp. olive oil

3 cloves garlic, minced

3 tsp. Italian seasoning

1.5 cans tomato paste

3/4 cup water

Toppings (totally optional, these are just the ones we used):

3/4 cup pan-friend broccoli (just put in a heated pan with a bit of olive oil and cook for 5-6 minutes, until browned) or you can just microwave for 4-5 minutes if you’re short on time

1 can black olives, sliced (I use the “Lindsey Naturals” brand that only has olives, water and salt)

2 onions, sliced and caramelized

If you have four 9-inch pie pans or pie plates, pull them out. If you don’t have that many, you can just prepare one at a time if need be. Preheat oven to 400 degrees. Mix the ground beef and Italian seasonings until combined.

Divide the meat into four equal parts. Roll into a ball and press evenly into pie pans. Repeat for all the “crusts.” Bake in oven for 10-15 minutes, until meat is cooked through and is browned a bit. Leave oven on, remove from oven and allow to cool in pan while you make the sauce.

Heat a small saucepan over low heat, then add the olive oil, garlic, and Italian seasoning and stir until fragrant, about 20 seconds. Add the tomato paste and stir until combined. Add water, bring to a boil, then simmer for 5 minutes until thickened, and then set aside. *

*I had to add about another 1/2 to 3/4 cup of water to get it to the consistency that I wanted.

Cover a large baking sheet with aluminum foil and place meat crusts (removed from pie pans) onto baking sheet. Spread about 1/4 of the sauce on each meat crust, leaving about a 1/2 inch border around the edges. Arrange the vegetables on top, pressing gently into sauce. Pop pizza back into oven and cook for another 7-9 minutes, until hot and browned to your liking.

Hope you have an awesome week, and I’ll be back on here on or around the 19th!

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