This paleo beef and cabbage bowl recipe is perfect for an easy weeknight dinner. It doesn’t take long to make, and you can customize bowls for everyone!Continue reading
Need a great party salsa besides the typical tomato type? This corn jalapeno bacon salsa/dip is just the thing! Just a few minutes and a few ingredients, and you’re on your way to Yum-Town.Continue reading
Make this super-simple chicken teriyaki bowl recipe! It’s so quick, and doesn’t have a million ingredients. Perfect for those nights when you need something delicious, like 10 minutes ago.Continue reading
This instant pot beef stew recipe is thick and warming, full of veggies, and fall-apart tender grass-fed beef With just a little kick of heat to keep things interesting.Continue reading
This easy garlic lemon shrimp with pasta is a fantastic easy weeknight meal to keep in your menu planning rotation. I promise it’ll be a hit!Continue reading
My husband pulled me aside after dinner & said “THANK YOU for remembering this bacon-wrapped jalapeÃ±o popper chicken recipe. I’d forgotten & it is SO GOOD.”Continue reading
Want a comforting soup for a cool day? Try this creamy blended cauliflower chowder recipe. This one happens to be grain-free and dairy-free (paleo!) but you can stir in some cheese if you’d like.Continue reading
Zuppa Toscana Crockpot Recipe
While in one of my pinning frenzies, I came across this recipe for (Olive Garden copycat) Zuppa Toscana in a crock pot. It looked darned good to me, and also like something that I could double without much effort, AND freeze successfully. I wasn’t 100% sure about freezing it because of the potatoes (which sometimes freeze weirdly) and cream, so I had to test it out before I could recommend it.
I made some changes to the recipe, enjoyed a bowl of soup that night (my toddler loved it and asked for several bowls, and my baby boy slurped down several of the potatoes, quite a bit of sausage, and some kale), and then froze the rest. I ended up with 3 quarts in the freezer – 2 in freezer jars, and one in a freezer bag (lay flat to freeze, then you can move it wherever it fits best in your freezer). I don’t see the exact jars I used but they’re similar to these.
I also froze a bowl of soup in my small freezer, just overnight, to try the next day and see if the potatoes and cream got weird or not.
And the next day? Success! The texture of the potatoes was a little bit different, but not off-putting, and the flavor was good. Everything was as delicious as the first night, and I was excited to have 3 more quarts of this soup in my deep freezer for later.
Tuscan sausage, kale, potato soup. Easy to make in the crockpot now, and freeze for later.
- 2 lbs pork sausage
- 3 russet potatoes cubed
- 3 onions diced
- 6 cloves garlic
- 1/2 gallon chicken stock 2 quarts
- 4 cups or more of kale ripped up (stems/ribs discarded)
- 1 cup heavy cream
Brown sausage in a pan, then add to crock pot.
Add the potatoes, onions, garlic, and chicken stock.
Cook on high 4 hours or until potatoes are cooked through.
Turn off the crock pot and add kale. Cover and cook 5 more minutes.
Stir in cream.
Serve or freeze.
Chicken pot pie is one of those foods I’ve always loved. It’s warm and creamy, there’s just the right amount of chicken, lots of vegetables, and a perfect crust to include a bit of in every bite, like a biscuity condiment.
But I haven’t made it in ages, because my “go-to” recipe involved canned “Cream of” soups, and bisquick-mix biscuit lumps on top.
So when my friend Katie posted pictures of her chicken pot pie preparation and my stomach started to growl, I knew I had to do something! I NEEDED to find a recipe that would work. And not *just* work… but be delicious and nostalgic while also being wholesome and healthy.
I had a bunch of bone-in, skin-on chicken breasts that needed to be used, so I threw them into the crock pot one morning, knowing that by the evening, they’d be cooked.
The meat was juicy and easy to pull off the bones, and after the kids’ bedtime, I removed the chicken, then tossed the bones and skin back into the crock pot with a splash of apple cider vinegar, to make stock overnight. And in the morning, all I had to do was strain out the bones and such… look at that gorgeous stock!
The vegetables were a mixture of things I had on hand and things I bought specifically for my pot pies, but you can really use whatever you want.
I heated about 1/4 cup of expeller-pressed coconut oil (the one that doesn’t have coconut flavor, so I use it for savory stuff), then threw in 2 diced onions. When they started to get translucent, I threw in 7 sliced carrots, 5 sliced celery stalks, and 10 cloves of garlic, minced. I really wanted pearl onions too, but the commissary didn’t have any and I didn’t want to wait until I went into town to look at other stores. So…next time.
While those were cooking, I diced 3 zucchinis. I threw them into the pan with 2 cups of peas (though I might use more next time because I LOVE peas in chicken pot pie) and a 10 ounce bag of mushrooms. Once everything was in the pan, I added a cup of chicken stock.
I let the vegetables cook for a while longer, so the stock could reduce a bit, and meanwhile, I cut up my chicken. It ended up being about 6 or 7 cups of chicken. Any chicken will work…breasts, thighs, the whole bird, whatever.
Then I dumped in the veggies and stirred it all together.
Once that was done, I started the gravy. In my search for awesome pot pie, I found this recipe by the Urban Poser, which featured a cashew gravy. It sounded amazing. Like… amazing. And while that recipe calls for raw soaked cashews, I didn’t have any and neither did the commissary.
So I searched around for similar recipes, and found that other recipes didn’t specify raw, but they would boil them for a few minutes before blending. This, my friends, is called winning.
I used the same pan I had used for the vegetables, to simplify the dishwashing, and the gravy came together very quickly. Just sautee an onion and some garlic in coconut oil, then add 5 cups of broth, 2 cups of cashews, and boil.
After it boils for a couple of minutes, blend it (I used my immersion blender right in the pan), and add pepper to taste.
Mix the gravy into the chicken and veggies, and you have your pot pie filling!
There are much “greener” ways to do this… but I’ve decided to use the foil disposable loaf pans for my freezer casseroles. They go from freezer to oven with no problems, and they’re just the right size for dinner for Anneliese and myself (then lunch for myself the next day), with the added bonus of not having to wash pans or casserole dishes afterward.
I was left with a slight dilemma about what to do for crust. Most of the paleo pot-pie recipes I had found while googling had some sort of almond flour-egg crust. Some used coconut flour, but I knew I didn’t want that flavor or texture here. I just worried that the almond flour crusts would be too dense.
When it comes to pot pie crusts, give me flaky or give me…biscuits.
And flaky is hard to come by in the grain-free world (gluten-free is easy. grain-free not so much). So I thought maybe I could lighten up the almond flour crusts with some arrowroot powder… but wondered if someone had done it before. So I googled for an arrowroot-almond-flour biscuit recipe. Real Sustenance delivered! I doubled the recipe (using butter of course, not earth balance), and used my cookie scoop to make lumps on top of the pot pies.
Just a little pat with my fingertips to flatten them, and they were ready to freeze or bake!
I put five into the freezer… just press some aluminum foil down onto the surface of the biscuit dough, so that there isn’t much air inside, then crimp the edge all around. Don’t forget to label the side with a permanent marker so you’ll know what it is in the freezer.
The other one? I baked at 350 degrees for about 30 minutes. The biscuits cooked perfectly, and the pot pie was a success. Anneliese loved it too, and she is not usually big on casserole-type foods. So this recipe is a win all around, and definitely one I’ll be repeating once my freezer stash is gone!
It was a lot of preparation at once, but I kept reminding myself that I would have many delicious warm creamy nostalgic comfort-food dinners “ready to go” afterward. Definitely worth it.
- 1/4 cup expeller-pressed coconut oil
- 2 onions diced
- 7 carrots sliced
- 5 celery stalks sliced
- 10 cloves garlic minced
- 3 zucchinis peeled and diced
- 2 cups frozen peas
- 10 ounces mushrooms
- 1 cup chicken stock
- 6-7 cups cooked chicken cubed
- Salt and pepper to taste
- 1/4 cup expeller-pressed coconut oil
- 10 cloves garlic minced
- 1 onion diced
- 5 cups chicken stock
- 2 cups cashews
- Pepper to taste
- 4 cups almond meal
- 1 cup arrowroot
- 1 tsp salt
- 1 tsp baking soda
- 1 cup butter
- 4 eggs
- 1.5 tsp white vinegar
Heat coconut oil in a deep pan.
Add onions, carrots, and celery. Cook until onions are translucent.
Add garlic, zucchini, peas, and mushrooms.
When carrots are starting to get softer and mushrooms are mostly cooked, add broth, salt and pepper.
Simmer until most of the broth evaporates.
Mix with chicken.
Heat the coconut oil in the same pan you used for the vegetables.
Add onion and garlic. Cook until the onion is translucent.
Add chicken stock and cashews.
Boil about 5 minutes.
Remove from heat and blend with an immersion blender.
Pepper to taste.
Combine Gravy with the filling.
Divide mixture into baking dishes, or foil pans for freezing.
Mix almond meal, arrowroot, salt, and baking soda in a medium bowl.
Cut in butter until everything is crumbly, almost like damp sand.
In a separate bowl, mix eggs with the vinegar.
Add eggs to the almond mixture, and lightly combine until a dough forms.
Drop biscuit dough over the top of the pot pies, and flatten slightly with fingertips.
Freeze the pot pies at this point, or bake at 350 degrees Fahrenheit for 30 minutes (They'll need more time if you made yours bigger/deeper than mine.)
If frozen, bake at 375 for 30 minutes, covered, then 20 minutes, uncovered.
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Cooking for myself and a toddler (while my husband is deployed) is SO different than cooking for all 3 of us. Especially since my husband takes leftovers to work for lunch. So I’ve been focusing on trying to make 3 categories of dinners for Anneliese and myself, to avoid eating the same leftovers for a week straight.
- Simple foods that we won’t have leftovers of at all.
- Foods that I love the leftovers of, which will provide about 1-2 extra meals of leftover.
- Bulk cooking foods that will freeze well and reheat easily later.
So I’m going to be writing up “Freezer Friday” posts each week. These posts might include…
- freeze-able recipes
- reporting back to you on how well (or not) something reheated.
- freezer maintenance
- freezer organization
- food storage
- reviews of freezer-related/storage-related products
The first Freezer Friday, today, I’m sharing a recipe with you that I made up to satisfy a nostalgic craving.
You know the processed chicken nuggets you loved as a kid, but which you won’t buy now? Maybe they have soy or bread fillers inside them… no doubt they’re filled with vegetable oil and tons of sodium. They might even have corn syrup in them. Well, these fill that gap (is that a gap?) in your healthy diet.
One recipe will make about 3 dozen nuggets, and your nugget cravings will be covered for a while!
These are grain free, gluten free, and primal (or Paleo-plus-dairy).
They’re only made of real food, and you control exactly how much of everything goes into them. I’ll give you my measurements, but feel free to change them to suit your taste, or add other seasonings.
- boneless skinless chicken, cut into small chunks — about 4 breasts, or 6 thighs (or a mixture). I used breasts only
- 1 cup of buttermilk, or milk plus a tablespoon of vinegar
- 1 egg
- 1 teaspoon onion powder
- 2 Tablespoons dried parsley
- 1/4 cup grated parmesan cheese.
- 2 teaspoons Frank’s Red Hot sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- coconut flour — about a cup
- 4 more eggs
- almond flour — 2-3 cups
- Marinate the chicken in the buttermilk at least 4 hours, or overnight.
- Drain the chicken and discard the buttermilk. Put chicken into a food processor with 1 egg, onion powder, parsley, cheese, hot sauce, salt and pepper.
- Blend ingredients with the regular blade, until a paste is formed and all ingredients are combined.
- Sprinkle coconut flour on a cookie sheet, and drop chicken mixture onto it. I used my cookie scoop to make evenly sized blobs.
- Flatten each blob with your fingers, and flip over so that all sides get covered with the coconut flour.
- Beat the other 4 eggs in a bowl, and dredge each nugget in the egg wash, then coat in almond flour. I find it easiest to do the almond flour step by putting the almond flour in a gallon zip lock bag, then tossing in a few egg-covered nuggets at a time, shaking to coat. (Please put them on a different baking sheet, instead of plopping them back on top of the coconut flour like I did. It’s annoying to have the coconut flour on the outside!)
- Bake in a preheated oven (350 degrees Fahrenheit) for 12-15 minutes. Check to make sure a fat one is cooked all the way through.
- Freeze on a cookie sheet, then vacuum-seal to save for later.
If you’re planning to enjoy some right away, you can cook those in a pan with expeller-pressed coconut oil (which is the one that has NO coconut flavor) over medium-high heat, turning every couple of minutes, for about 8 minutes total.
When reheating from the freezer, microwave until heated through. If you want your outsides more crispy, then you can lightly fry in a pan with coconut oil after microwaving. If you ask me, it’s worth the extra step.
The almond flour gives a breadcrumb-like coating, but if you prefer a more “fluffy” breading, you can use a gluten-free flour mix (like bob’s red mill) which won’t be grain-free, but will still be gluten-free. If you want a more panko-like coating, substitute pork rind crumbs (put plain pork rinds into a food processor and pulse until they’re like sand).
Are you looking forward to next week’s Freezer Friday post? What sorts of things are you hoping to see in this feature?
Fettuccine schmettuccine. Who needs pasta? Not me!
Even before I “found Primal” over 3 years ago, when I was a HARDCORE PASTA LOVER, something funny happened. I’d make a “pasta thing” which would have noodles of some sort, sauce, veggies, and sometimes a meat. Then I’d try to get more of the “good stuff” (i.e., not noodles) in my bowl when I’d go to eat some. By the end of the pot of the “pasta thing,” it was mostly just pasta. Because the good stuff had been stripped out.
So add more good stuff. And eliminate the pasta. Duh.
This is one of my favorite non-pasta pasta things. Veggies, chicken, and a cheesy creamy sauce. I make it differently every time, but here’s the basic gist of it:
Step 1) Wash and cut some veggies. Whatever kinds you’re in the mood for, or whatever is in your fridge. Cook them also. (For this one, I blanched and drained spinach’; sautÃ©ed onions, mushrooms, artichoke hearts, and bell peppers; and steamed carrots and broccoli.)
Step 2) Make some sauce. I do it a bit differently every time. This time, I melted a block of cream cheese into some really excellent gelatin-y chicken stock. Other times, I’ll add a splash of white wine and/or cream. It’s really hard to mess up, if you include some cream cheese.
Step 3) Rip up some chicken (or whatever — seafood would be really good, like shrimp/scallops/crab) and add it.
You might find yourself wondering why you bothered with pasta before.
(Leftovers reheat really well, so this is a good one to make to have for lunch for the next several days.)
I really didn’t know what to call this. But it’s delicious. Tuna steaks simply grilled and topped with a colorful veggie-olive medley. We ate it with Grain-Free Baked Zucchini Rounds. I really think this would be great for pork or chicken too, if you’d prefer.
- 2 Tbsp expeller-pressed coconut oil
- 1 sweet bell pepper (I used a mix of red orange, yellow, but about equivalent to 1 whole pepper), diced
- 1 yellow onion diced
- 1 clove garlic minced
- 1 large tomato peeled, seeded, and diced
- 1/4 cup water
- 1/4 cup red wine
- 1/2 cup pitted kalamata olives
- salt and pepper
- 4 Tuna steaks fresh or frozen/thawed
- Expeller-pressed coconut oil melted
- salt and pepper
In a skillet, melt coconut oil.
Over medium-high heat, add pepper, onion, and garlic. Cook until onions begin to soften and become translucent, about 5 minutes
Add tomatoes, water, and wine to the pan. Cook about 10 minutes or until sauce begins to thicken.
Add olives and season with salt and pepper to taste.
Brush oil on both sides of the tuna steaks.
Salt and pepper to taste.
Grill 2-3 minutes per side on a grill, or 2-3 minutes TOTAL (no need to flip) on a George Foreman grill preheated to 375 degrees Fahrenheit.
Serve with Peppers-Olives Medley