Spaghetti Squash Bolognese [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

SPAGHETTI SQUASH BOLOGNESE

1 spaghetti squash
sea salt & black pepper to taste
2 Tblsp grass-fed butter
1 onion, finely diced
1 carrot, finely diced
1 stalk of celery, finely diced
1 clove garlic, minced
1/2 lb ground veal or beef
1/2 lb ground pork
4 slices bacon, chopped
1.2 cup full-fat coconut milk
3 ounces tomato paste
1.2 cup dry white wine (optional)
sea salt & black pepper to taste

• Preheat oven to 375 degrees F.
• Slice the spaghetti squash in half lengthwise so that two shallow halves remain. Scoop out the seeds and inner portion of the squash, and then sprinkle with sea salt and black pepper. Place both halves face down on a making sheet. Roast for 35-45 minutes -- until the flesh of the squash becomes translucent in color and the skin being to soften and easily separate from the "noodles" that make up the inside.
• Allow the squash to cool enough so that you can handle it, and then scoop the flesh out from the inside of the skin into a large serving bowl. Set aside until the sauce is finished.
• While the squash bakes: In a large skillet over medium-high heat, melt the butter, and saute the onions, carrots and celery until the become translucent, Add the garlic and cook for an additional minute.
• add the ground ceal, pork and bacon and cook until browned through. Once the meat is done, add the coconut milk, tomato paste, and white wine, and simmer over medium-low heat for 20-30 minutes or until the sauce is well combined and any alcohol is cooked out.
• Add sea salt and black pepper to taste before removing the sauce from the heat.
• serve over the roasted spaghetti squash.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Thanksgiving Stuffing Meatballs [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

THANKSGIVING STUFFING MEATBALLS

2 lb ground pork

2 Tblsp Spice blend [1/2 tsp sea salt, 1/2 Tblsp ground fennel seeds, 1/2 Tblsp ground sage, 1/2 Tblsp garlic powder, 1/2 Tblsp onion powder, 1/8 tsp white pepper, 1 tsp dried parsley]

2 tsp coconut oil

1/4 cup onion, finely chopped

1/4 cup celery, finely chopper

1/4 cup carrot, grated or shredded

1/4 cup walnuts, finely chopped

• Preheat oven to 425 degrees F.
• In a medium-sized mixing bowl, combine the pork and spice blends until the spices are well incorporated evenly throughout the meat.
• In a large skillet over medium heat, melt the oil. Place the onions, celery, and carrots in the pan, and saute until the onions and celery appear translucent. Add walnuts and cook for another 2 minutes.
• Set the onion mix aside to cool until you can touch it comfortably  Then, combine the mixture with the meat, and form the pork into 24 meatballs.
• Place the meatballs in an oven-safe dish or baking sheet and back approximately 25-35 minutes or until cooked all the way through.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Pork Chops & Potatoes in Mushroom Sauce

PORK CHOPS & POTATOES 

in MUSHROOM SAUCE

1 can cream of mushroom soup, undiluted
1/4 cup chicken broth
1/4 cup Dijon mustard
1 garlic clove, minced
1/2 tsp dried thyme
1/4 tsp each salt and pepper
6 medium red potatoes, sliced
1 medium onion, halved and thinly sliced
6 boneless pork loin chops

• In a 5-qt slow-cooker, combine the first 7 ingredients. 
• Stir in potatoes and onion. 
• Top with pork chops. 
• Cover and cook on low for 3-1/2 to 4-1/2 hours or until meat is tender.

Chicken Pot Pie

CHICKEN POT PIE

1 (17.3 oz) package frozen puff pastry sheets, thawed
Nonstick cooking spray
2 pounds skinless, boneless chicken thighs or breast halves, cut into 1-inch pieces
1 cup onion, chopped
1 cup celery, chopped (2 stalks)
1 cup carrots, chopped (2 medium)
1 cloves garlic, minced
2/3 cup all-purpose flour
1/2 cup half-and-half (or milk)
3 cups chicken broth
1 bay leaf
1/4 - 1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup frozen baby or regular peas

• Preheat oven to 400 degrees F. 
• Roll out pastry sheets and cut according to dish or bowls used; set aside.
• Lightly coat a Dutch oven with cooking spray; heat Dutch oven over medium heat. Add chicken, cook until light brown, stirring occasionally. Stir in onion, celery, carrots, and garlic. Cook, covered, over medium heat for 5 to 7 minutes or until vegetables are tender, stirring occasionally.
• Stir flour into chicken mixture; cook and stir for 3 minutes. Gradually stir in half-and-half until combined. Add broth, bay leaf, salt, and pepper. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in frozen peas. Remove from heat. Remove and discard bay leaf.
• Spoon hot chicken mixture into eight 10-ounce individual ramekins or baking dishes. Top with pastry squares. Bake for 10 to 12 minutes or until pastry is golden.
• Makes 8 servings.

recipe directly from Better Homes and Gardens Special Interest Publications "Chicken Dinners" 2013

click on image to see "Chicken Pot Pie"
via a Pillsbury recipe

Greek Lamb and Feta Lasagna

GREEK LAMB AND FETA LASAGNA

(low calorie! about 321 per serving)

2 tsp olive oil
1-1/2 cups onion, chopped
1-1/2 Tblsp garlic, minced
1 Tblsp fresh rosemary, chopped
9 ounces lean ground lamb
9 ounces ground pork [or lean ground beef]
1-1/4 cups unsalted chicken stock
3/4 tsp kosher salt
3/4 tsp freshly ground black pepper
1 (28oz) can crushed tomatoes, undrained
1 (14oz) can crushed tomatoes, undrained
1-1/4 cup part-skim ricotta cheese
1/2 tsp grated lemon rind
9 no-boil lasagna noodles
Cooking spray
3 ounces feta cheese, crumbled (about 3/4 cup)
3 Tblsp fresh rosemary, chopped

• Preheat oven to 375 degrees F.
• Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients (through pork); cook 14 minutes or until lamb and beef are browned, stirring to crumble. 
• Add stock to pan; cook 3 minutes. Stir in salt, pepper, and tomatoes. Bring to boil; reduce heat, and simmer 4 minutes, scraping pan to loosen browned bits.
• Combine ricotta and rind in small bowl. Spread 1 tablespoon ricotta mixture over one side of each lasagna noodle.
• Spread 2 cups tomato mixture in bottom of an 11x7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 lasagna noodles, ricotta side up, over tomato mixture; top with 2 cups tomato mixture. Repeat layers twice, ending with 2 cups tomato mixture. Sprinkle evenly with feta cheese. 
• Cover with foil; bake for 40 minutes. 
• Remove foil; let stand 10 minutes. 
• Sprinkle with rosemary.

recipe directly from CookingLight magazine, Marsh 2013 edition