Category Archives: Dinner

Basil-Lime Baked Salmon

Lime Basil Baked Salmon We try to eat fresh fish once a week, or at least some kind of seafood. As much as I love; olive oil, lemon, dill and salt and pepper, I'm always trying to think of other ways to bake my fish! This marinade has a really nice zippy, fresh flavor, no tartar sauce needed!! I think it's one of my favorites so far! Basil-Lime Baked Salmon Marinade: 1 Tbsp Paleo mayonaise Small handful of fresh basil, finely minced Juice of half of one lime 1/4 tsp sea salt 1/8 tsp black pepper Lime Basil Baked Salmon Preparation: 1. Preheat oven to 350 degrees F. Line a baking sheet with foil and place salmon fillet on foil, skin side down. 2. Mix all marinade ingredients in a small bowl, slather the fish with marinade and pop into the oven. 3. Bake for 15-20 minutes, test to see if the salmon is done by taking a fork and separating a part of the thickest part of the fillet. If the fish "flakes", or separates very easily it's ready. Be careful not to overcook, overcooking the fish will cause the meat to be dry. Enjoy!!

Slow Cooker Italian(ish) Meatballs – Grain Free

Slow Cooker Italian Meatballs I Love meatballs, and I love my slow cooker so these were a win-win! I've never been a huge fan of cooked spinach so if you aren't either I would maybe sub out the spinach for cabbage or some other vegetable that holds up well in the slow cooker. My kids weren't too fond of the spinach either, but I think the cabbage will be a little more appealing to their little eyes ;) The taste of the meatball was great though and went nicely with the cabbage slaw I made for a side dish! Hope you enjoy! Slow Cooker Italian(ish) meatballs - Grain Free (Makes about 30 - 1 1/2 inch meatballs, I used the ice cream scoop to form the balls) Ingredients: 1 1/2 lbs ground beef (or meat of choice) 3 eggs 1/2 cup of pine nuts (I think next time I will use chopped pecans, the kids picked out the nuts:) 1/2 small onion, finely chopped 4 large mushrooms, finely chopped 3 cloves garlic, minced 1 large carrot, grated (the veggies can really be whatever you have on hand, be creative it's a great way to try new flavors!) 1 tsp sea salt 1/2 tsp Oregano 1/2 tsp Italian seasoning 1/3 cup Almond Meal, or other gluten free flour 1 - 14 oz can tomato sauce 6 big handfuls of fresh spinach, or about a half head of shredded cabbage Directions: 1. Prep all your vegetables, you should end up with about 3 cups of assorted shredded/chopped veg. 2. Place meat and all your ingredients (except tomato sauce and spinach) in a large bowl, roll up your sleeves and start mixing with your hands. My second born tried this once and was doing it with his fingertips so as to not get his hands dirty, but that's not going to work! You really want all these ingredients to be well incorporated before you start forming the balls. 3. Get your slow cooker out and pour in enough tomato sauce to coat the bottom of the crock. Then take two handfuls of spinach and cover the sauce with fresh spinach. Now you are ready to form your first layer of balls. 4. Get our your ice cream scoop and start making meatballs. I am using a 6 quart slow cooker, if you have a smaller one you might want to adjust your ingredients to fit, but I could have fit plenty more in the crock. Shape the meatballs and place them around the outer edge of the crock, then fill in the middle. 5. Add a little tomato sauce between the meatballs to cover the spinach, now take two more handfuls of spinach and cover the meatballs. Repeat 4 and 5 until you've got all the meat formed into balls. Top with the rest of your tomato sauce and the rest of your spinach. In my crock it ended up being two layers of meatballs. 6. Place the lid on your slow cooker and cook on High for 3-4 hours, or on Low for 5-6 hours. Enjoy!! Slow Cooker Italian Meatballs

Carne Asada

It's late January and my kids decided today that they wanted to watch a Christmas movie?! So what better recipe to post than what we had for dinner over the holidays, to be honest I don't remember which one it was, Christmas or New Years? They were kind of a blur. Anyway, the meat in this recipe turned out amazing!! We had them with tortillas, but they could easily be a Paleo friendly meal; just use romaine lettuce for a wrap, or blanch a cabbage leaf, or you can add lettuce or cabbage and make a Carne Asada salad. I will be making this recipe again! Carne Asada Ingredients: 2 pounds flank or skirt steak Green Cabbage, shredded Bell peppers or choice, chopped Avocado, cilantro, and anything else you want to put in your burrito! Marinade: 4 garlic cloves, minced 1 jalapeño chile pepper, seeded and minced 1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them) 1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems) Kosher salt and freshly ground black pepper 2 limes, juiced 2 tablespoons white vinegar 1/2 teaspoon sugar 1/2 cup olive oil Preparation: 1. Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours. Carne Asada - Marinating 2. Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches (We kept the ones that were finished in a heated ceramic bowl). I told him to look like he was enjoying himself? (Make sure you are having a lot of fun while making the steaks, this part is crucial) Carne Asada, making my mouth water! 3. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal. ***Serve wrapped in your favorite warm tortilla, lettuce, cabbage, or make a salad. There are so many options in making this a delicious  healthy meal. I'd love to hear how you made them! Carne Asada Burritos

Simple Baked Rockfish

We try to eat fish at least once or twice a week in our home. Sometimes the kids love it, and sometimes (a few of the kids) not so much. This fish turned out great, it was light and flaky, and we made our own tartar sauce to eat with it and it was superb! Hope you enjoy it too! Simple Baked Rockfish Simple Baked Rockfish Ingredients: Several fillets (I think we had seven so there was quite a bit of fish) Olive Oil Sea Salt Pepper Lemon Juice (fresh) Directions: 1. I love making fish because it is so good for you, and it is really the easiest meat dish to make, and it almost always turns out delicious! Start by preheating your oven to 350 degrees. 2. Just slather a foil lined baking sheet with olive oil, put your fresh fillets on the baking sheet and sprinkle with sea salt, pepper, and squeaze a little lemon on top (you might sprinkle a little dried sea weed if you have some but I didn't). 3. Cover with foil and bake in preheated oven for 10 minutes, remove foil and bake another 10 minutes or until fillets flake with a fork, don't over bake you don't want dry fish. Serve hot with tartar sauce and Sauteed Garlic Brussels Sprouts! To die for! Well not really but almost ;)

Sauteed Garlic Brussels Sprouts

P1380576 When I was a little girl I hated disliked brussel sprouts. (Okay, so did you know that they are not actually called "brussel sprouts" they are called "Brussels Sprouts." After the city of Brussels in Belgium where they were discovered, I didn't know that until today :) But as an adult I started making them myself, and I have found that I really like them now. My mom informed me last night that she always made them from frozen sprouts, maybe that is why I disliked them? Well, these Brussels Sprouts were delicious, and even most of the kids liked them! And that is always a plus when it comes to cooked vegetables! Delish! Sauteed Garlic Brussels Sprouts Ingredients: 1 1/2 pounds fresh Brussels sprouts 4 garlic cloves, chopped 1 Tbsp butter, divided 1 Tbsp olive oil 1/2 cup chicken broth 1/2 teaspoon salt 1/4 teaspoon pepper Directions: 1. Take some your fresh Brussels sprouts, and wash them, then cut the ends off. 2. In a large pan, on med heat, sautee chopped garlic in olive oil and 1/2 the butter. 3. When garlic is nicely browned, add the chicken broth, salt and pepper and Brussels sprouts, stir and cover. P1380578 4. Turn heat down just a touch, stir occasionally, and cook for 12-15 minutes or until tender. P1380583 5. When they are fully cooked add the rest of the butter, and I even added a little more salt and pepper. Serve hot and enjoy! I was delighted to hear several of my kids saying, "I LIKE brussel sprouts!" (That was before I knew they were called Brussels sprouts ;) Hope you like them as much as we did!  I served them with baked rockfish and tartar, which was also really tasty!! P1380585    

Baked Sweet Potato Fries

P1380177 So, most of my kids prefer plain old "potato fries". Actually, if you gave them the choice, I'm almost positive they would pass right by mama's homemade fries for the enemy fries, greasy McDonald. Isn't that just wrong? Anyway, today while the kids were watching me slave away chopping all of the sweet potatoes meticulously by hand, Eamon pointed out, "that must be hard!" Then someone asked, I think it was Guenna, "are you ever going to make REAL fries mommy?" Hmmm, I'll have to think about that. Probably not ;) But you never know, I just might if you ask me really nice. In the meantime, lets work up an appetite for these tasty little homemade, "not quite real fries", shall we? Okay, we are all a work process, including me. Even though some of the kids are still getting used to the idea of sweet potatoes over regular potatoes, there weren't really any of these tasty buggers left when dinner was cleared off the table, so not so bad after all! I'm still working on tweaking the recipe to tantalize their taste buds, I got the inspiration from my Everyday Paleo book, you should buy it if you're a mom and you're interested in the Paleo Diet! Baked Sweet Potato Fries Ingredients: 2-3 Sweet Potatoes peeled and cut like french fries 1/2 tsp Paprika 2 tsp Cinnamon Pinch of Cayenne Black Pepper to taste 1/2 tsp Sea Salt 1/4 cup Extra Virgin Coconut Oil Directions: P1380156 1. Preheat oven to 375. 2. In a small bowl, whisk all spices together with the melted coconut oil 3. Pour spice mixture and toss with the sweet potato fries until all of the fries are covered. 4. Line a cookie sheet with tin foil and evenly spread the potato spears on the foil. Bake for 25-30 minutes, turning the fries over half way through the cooking time. If you like them crispy you can add more time, depending on how big your fries are, it might take an extra 20 minutes. Enjoy! Enjoy! P1380158 A Little Tip: If you want to double this for later in the week, just make up a double batch and after you've seasoned them throw the extra into a gallon sized ziplock bag and toss into the refrigerator. Should keep for at least a week! P1380170

Kids LOVE Meatloaf, at least mine do…now.

Paleo Meatloaf and Baked Sweet Potato Fries Since Chris and I have started eating "Paleo about a month and a half ago, we have slowly brought the kids one board. For the most part their lunches are the same most days, but they don't eat box cereal any more and they eat a lot more eggs/pancakes (I know, pancakes aren't paleo, we're getting there:). But because I don't plan to make two meals for the kids/mom/Chris and I, we ALL eat paleo friendly meals for dinner. So for the most part we leave the bread/carbs off the dinner table. And the kids have been adjusting pretty well, there have been a few complaints, but they complained sometimes before so we're not doing to bad. This meatloaf though, was pretty much out of this world. I have made meatloaf before, and to be truthful, it was nasty. So I haven't really tried it that much more just because why waste time on something nobody is going to really like, right? If I remember right, I think it had applesauce on top, and it sounded so gourmet but, it wasn't. Anyway, I'm rambling. I got this recipe from my Everyday Paleo book and I tweaked it a little, I always do. And the kids were pretty much begging for more. In fact one of my kids said they want it for their birthday. It was probably the child who talks about what he wants for his birthday, year around. Well, I hope you like it as much as we did! Kids LOVE Meatloaf Ingredients: 1 diced med onion 2 lbs of ground beef (or a mixture of ground meat, I used 1 lb ground turkey and 1 lb ground beef) 2 cups of diced mushrooms 1 cup almond meal 2 eggs 1 can tomato paste 1 Tbsp minced garlic 2 tsp sea salt 2 Tbsp dried basil (or 1/2 cup fresh basil) 1 tsp dried marjoram 2 tsp ground black pepper Directions: 1.Preheat oven to 350 degrees F. 2. Mix all ingredients by hand in a large mixing bowl, if you have a daring child wash them up and let them do it, it's kind of like playdough! 3. Place meat mixture into a large glass baking pan and form into a loaf. Bake at 350 degrees for 1 hour or until meat is no longer pink in the middle. Enjoy! We let the kids use a little ketchup with theirs but it didn't really need it, it was SOOOO tasty! The meatloaf was so good, I don't remember what we ate with it, maybe a salad :) Edit - I made this again tonight and added 1 large carrot, shredded and it was a nice touch, and as you can see from the new picture above, I made Baked Sweet Potato Fries, so tasty!

Almond Crusted Baked Cod

Our kids have not liked all the new "Paleo friendly" food we've been trying the past few weeks.  Like tonight for instance, we had acorn squash stuffed with sausage and lots of goodies, sounds delicious right?! Well, I will just say that one of the children mysteriously turned up sick before dinner, and a few of the children were complaining about hunger pangs before bedtime :) But Chris and I liked it! Well, this Cod was NOT one of those :) They loved it, and were begging for more! It's always a sigh of relief when the kids like dinner, and two of those kids who loved it, normally don't like fish, so it was a win, win! Almond Crusted Wild caught Cod Almond Crusted Baked Cod Ingredients: 1 large filet of Cod, cut into small pieces 1 farm fresh egg 1 cup almond flour Salt and Pepper to taste Coconut oil Directions: 1. Preheat oven to 400 degrees, line baking sheet with tin foil and coat with coconut oil. 2. Whisk egg in small bowl, in another small bowl mix together flour, salt and pepper. 3. Take your cod pieces and dip in the egg, then with a fork turn the fish around in the flour mixture, trust me, don't do it with your fingers, you will end up wasting a bunch of that precious almond flour :) 4. Place breaded cod pieces on your oiled baking sheet and bake in preheated oven for 10 minutes per inch of thickness. 5. When the fish looks like it's done, broil for an extra three to five minutes. Serve with paleo tartar sauce and some lovely cabbage slaw. You're kids will love it, at least I hope they will :)  

Crockpot Spiced Chicken

It's that time of the year again, when my crockpot gets tons of use. I just love that I can throw a bunch of stuff in there and it almost always turns out beautifully! This is a new one that was inspired by a recipe in my Everyday Paleo book. They call for a whole chicken which I did not have, so I'm using a bunch of bone-in chicken thighs but I think you can use just about any part with the skin on. Hope you're inspired! Spiced chicken, and our first big puzzle!! Crockpot Spiced Chicken Ingredients: Chicken - whole, thighs, drumsticks, anything with the skin on 1 med onion, diced 1 teaspoon sea salt 1 teaspoon paprika 1 teaspoon chili powder 1 teaspoon white pepper 1 teaspoon basil (dried) 1 teaspoon Italian seasoning (dried) 4-5 cloves minced garlic Directions: 1. Cover bottom of the crockpot with your diced onions. 2. Mix all the spices in a bowl and spread evenly over the skin of your chicken of choice. 3. Sprinkle some of the minced garlic over the chicken and whatever is left you can mix with the onions, if there is any spice mixture left you can mix that in with the onions as well. 4. Place the chicken on top of the onions (no need to add water, chicken will cook in it's own juices), cover and cook on low setting for 5-6 hours. We are going to have the chicken with baked sweet potato wedges and salad tonight, should be a real hit with the kids! Enjoy!

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1 14-oz. can unsweetened coconut milk
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2 Tbsp. chopped fresh cilantro
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