Mushroom Smothered Pork Chops – Are You KIDDING Me?!?!

One of the things I’ve missed since going Paleo is Mushroom Soup! You can make so many things awesome with a great Mushroom Soup. So I really wanted to make Pork Chops (the really thick yummy kind) awesome with some kind of mushroom soup.  I scoured the internet drooling over so many recipes until I found this one from Fast Paleo. It was so easy and it tasted amazing!! My family said that this one is definitely going in “THE BOOK” of fabulous food! I altered the original recipe a bit, because I don’t know how to follow a recipe…. sorry 🙂


Ingredients:

  • 4 thick pork chopsIMG_7639
  • salt, pepper, thyme and rosemary to season chops
  • coconut oil
  • 1 large onion, sliced
  • 1 lb mushrooms, sliced
  • 3 T minced garlic
  • 1 T oregano
  • 1 C chicken broth
  • 1 C coconut milk (if you are using canned, I recommend mixing the whole can up really well, then pouring out 1 C for this meal)

Directions

  1. Season the chops with Salt, Pepper, Thyme and Rosemary – I put on a pretty good coating.
  2. Medium / High heat, melt coconut oil and fry the pork chops 5 minutes on each side. Remove from pan.
  3. Saute onions and mushrooms for 5 minutes, add garlic and saute for another 3 minutes, add oregano and saute until most liquid is gone.IMG_7642
  4. Add chicken broth and bring to a boil.  Reduce heat to low / medium and add pork chops back in the pan. Simmer, covered, for 10 minutes. Uncover and simmer for another 5 minutes.
  5. Pour in coconut milk, turn the heat back up to medium / high, bring to a boil then simmer for 10-15 minutes until sauce is reduced by a third to half.

I had a side salad with this for myself (I’m the only one who is Paleo) and my family had some pasta and a salad.

IMG_7646


Nutrition Facts
Servings 4.0
Amount Per Serving
calories 329
% Daily Value *
Total Fat 23 g 35 %
Saturated Fat 16 g 81 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 57 mg 19 %
Sodium 279 mg 12 %
Potassium 747 mg 21 %
Total Carbohydrate 10 g 3 %
Dietary Fiber 2 g 7 %
Sugars 4 g
Protein 24 g 47 %
Vitamin A 0 %
Vitamin C 13 %
Calcium 5 %
Iron 18 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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Paleo Chicken and Gravy (Who Needs Biscuits, Anway?!)

So I’ve begun to meal plan.  I’ve been trying to incorporate a few new recipes each week to add to my ever expanding cookbook. Maybe one day, a publisher will pick it up…. “Paleo for Peeps” Oh, to dream.

I digress, so I’ve been planning meals since the school year started. Between physical therapy, swim team, vocal lessons, a teenage boy, a preschooler, and a tween girl – Shit has been busy! Anywho, for dinner tonight I tried a new recipe.  Chicken and Gravy, because my family doesn’t like biscuits and I’m not able to eat them. We had a side salad and everyone else ate peas and corn (fresh from the farm yesterday!)


Ingredients:

He loves to peel

He loves to peel

  • 1.5-2 lbs boneless skinless chicken thighs
  • 1.5 C sweet potatoes, peeled and diced
  • 4 slices of bacon (this is optional – see directions)
  • 1T dried herb mix, thyme, rosemary, and sage)IMG_7620
  • 1/2 chicken broth

Directions:

  1. Steam sweet potatoes in a rice steamer, using the basket provided. It took three cycles to do it this way.  You could also steam them on the stove with a steamer basket. They should be fork tender.
  2. Fry bacon until crispy. Keep 4 T of bacon fat in a blender or food processor. Leave remaining bacon fat in the pan to fry chicken in.
    • If you already have bacon fat on reserve, you can skip this step. We made 8 slices of bacon because
      bacon.... YUMM

      bacon…. YUMM

      we like bacon.  We ate 4 slices and the other 4 we threw in the gravy!!

  3. Salt both sides of chicken thighs and fry in bacon grease… YUMMMM
  4. Place steamed sweet potatoes in the blender along with seasoning, bacon, and bacon fat. Slowly add the warmed up broth while pureeing.  The gravy should be a thick gravy consistency.

IMG_7623

This turned out to be an amazing meal that was easy to make.  I steamed the potatoes earlier in the day and kept them in the fridge. I warmed them up in the microwave before making the gravy.  I really do think adding the bacon to the gravy was an awesome idea.  It made the gravy very flavorful.  How can bacon make anything worse?IMG_7624

Nutrition Facts for Paleo Chicken and gravy
Servings 6.0
Amount Per Serving
calories 223
% Daily Value *
Total Fat 11 g 16 %
Saturated Fat 3 g 15 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 110 mg 37 %
Sodium 421 mg 18 %
Potassium 428 mg 12 %
Total Carbohydrate 8 g 3 %
Dietary Fiber 1 g 5 %
Sugars 3 g
Protein 24 g 48 %
Vitamin A 68 %
Vitamin C 30 %
Calcium 0 %
Iron 7 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Meatloaf and Meatballs, OH MY! (Paleo Style)

square meatloaf

As any busy parent knows, bulk cooking certain things can make life SOOO much easier.  I decided to make Meatloaf and Meatballs together because the base is the same, just the seasonings are different.  This was super easy and Lovey Levin helped me!

Look at all these veggies!

Look at all these veggies!

Ingredients for Base Meat:

  • 2 lbs Ground Pork
  • 2 lbs Ground Beef
  • 4 eggs
  • 1 onion, minced
  • 2 large carrots, minced
  • 1 lb mushrooms, minced
  • 2 cloves of garlic, minced

Meatloaf Seasoning

1/4 C dried parsley

2 t Thyme

Bacon for later 5 slices, raw

Meatball Seasoning

1/2 T salt

1 T caraway seeds

1 T paprika

1/2 t black pepper

1/4 C dried parsley

1 t thyme


Here are simple directions to make all this meaty goodness in one fell swoop.

MEAT

MEAT

  1. Mince your veggies one at a time in a food processor, using the pulse option!! HUGE TIMERSAVER!
    • I quartered my mushrooms, onions and carrots to allow for better mincing.
  2. Fry it up in a little fat or oil of your choosing. I used coconut oil. Saute until cooked down, about 10 minutes.
  3. Allow to cool, put in fridge if you are in a rush. I let mine sit on the stove top while I washed up the dishes from cutting the veggies.
  4. Put your 4lbs of meat into a really large mixing bowl.
  5. Add in the eggs and seasonings for meatloaf.
    square meatloaf

    square meatloaf

    • 1/2 C dried parsley and 1 T thyme
  6. Mix well, by hand. Little hands love this!!
  7. Fill your loaf pans and top with Bacon.
    • I like to cut my bacon in half and lay it along the short end of my loaf pan.  This time I happened to be out of throw away loaf pans (I’ll be freezing this for later use) and I used a square cake pan.  I didn’t need to cut the bacon.
  8. Add meatball seasoning to the remaining meat (NOT thyme or parsley)
  9. Mix well.
  10. Roll into balls and place on cookie tray or press into mini muffin pans (I use mini IMG_7612muffin pans!)
  11. Bake at 350F
    • Meatloaf for 50 minutes
    • Meatballs for 25 minutes
  12. Drain fat when done.
  13. Enjoy!

    meatcupcakes

    meatcupcakes

I freeze both of these meat dishes for future use! It only takes about 30 minutes of my time (not including cooking time).  This is also a great way to get some veggies into your kids’ bellies. My kids devour both of these things.  My daughter is notorious for eating both cold from the fridge.  It really is THAT GOOD!

Nutrition Facts for Paleo Meatballs
Servings 10.0
Amount Per Serving
calories 275
% Daily Value *
Total Fat 19 g 29 %
Saturated Fat 7 g 37 %
Monounsaturated Fat 8 g
Polyunsaturated Fat 1 g
Trans Fat 1 g
Cholesterol 115 mg 38 %
Sodium 439 mg 18 %
Potassium 463 mg 13 %
Total Carbohydrate 3 g 1 %
Dietary Fiber 1 g 5 %
Sugars 1 g
Protein 22 g 45 %
Vitamin A 29 %
Vitamin C 5 %
Calcium 4 %
Iron 14 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Nutrition Facts for Paleo Meatloaf
Servings 8.0
Amount Per Serving
calories 396
% Daily Value *
Total Fat 30 g 47 %
Saturated Fat 7 g 37 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 142 mg 47 %
Sodium 1111 mg 46 %
Potassium 450 mg 13 %
Total Carbohydrate 5 g 2 %
Dietary Fiber 1 g 6 %
Sugars 3 g
Protein 26 g 51 %
Vitamin A 43 %
Vitamin C 7 %
Calcium 5 %
Iron 8 %

Gluten Free Thai Chicken Curry! Paleo TOO!

We’ve recently started making some Paleo meals, for my health. We had to find a curry that my kids would eat (Indian is a bit too spicy for them).  My Guy Bri found a Thai Chicken Curry recipe that we love and we modified it!! 18293_10153170281800505_5617269271548967396_n

Here are the ingredients –

  • 2 tablespoons oil
  • 3 tablespoons of Red Curry Paste
  • 2 cloves garlic, minced
  • 1 medium onion, sliced
  • 1 1/2 lbs skinless boneless chicken breasts cut in thin strips
  • 1 teaspoons of Fish Sauce
  • 1 medium red bell pepper, cut into strips
  • 1-8oz package sliced mushrooms
  • 1-13.5 oz can of Coconut Milk (we use full fat)
  • 2 tablespoons lime juice
  • Salt and pepper
  • 1 cup loosely packed fresh basil, coarsely chopped

To make this please follow these directions —

  1. In a large skillet, heat oil over medium high heat.
  2. Add Curry Paste and saute until dissolved.
  3. Add garlic and onion. Saute until onion is translucent.
  4. Add chicken and Fish Sauce. Stir-fry until opaque. DO NOT PUKE OR GAG BECAUSE OF THE SMELL! I will not lie, IT IS HORRIBLE!!!10989019_10153170280935505_1374465034291455810_n
  5. Add red bell pepper, mushrooms, Coconut Milk and lime juice.
  6. Stir well. Simmer until chicken is cooked through, about 5 minutes.
  7. Salt and pepper to taste. Stir in chopped basil and serve.

This is delicious on it’s own, or if you like, you can serve it over rice.  Lovey Levin and Rose LOVE this meal!! We really had to tweak the Curry vs Fish Sauce amounts to get it to our liking but once we did, this became a weekly meal!!

Beef Stroganoff a la Lovey Levin

We needed a change up in the kitchen… too much chicken, to date. We needed to use up the ground beef sitting in my freezer.  The mushrooms needed to be used up too! So I decided to make some Beef Stroganoff. I only had to make ONE modification to make this recipe Gluten Free, so it was a pretty easy one to do.

Ingredients:

  • 1lb of ground beef
  • 3T of GF all purpose flour
  • 2t salt
  • 3T butter
  • 1lb sliced mushrooms (white or baby bellas)
  • 2 chopped onions
  • 1 clove minced garlic
  • 1T tomato paste
  • 10 oz beef broth
  • 1 c sour cream
  • Worcestershire sauce to taste

Directions:

  1. Brown ground beef (strain if necessary, I didn’t as there wasn’t much fat). Put aside
  2. Saute onions, mushrooms and garlic until nearly done. 6-7 minutes. Put aside (same bowl as meat)
  3. Add butter to pan, blend in GF flour to make your roux. Add in tomato paste and blend well.
  4. Stir in broth, continue to stir over medium heat until bubbling and thick.
  5. Return meat, onions, mushrooms and garlic to pan and mix well then stir in Sour Cream. Allow to reheat stroganoffto low simmer.

We served this over Gluten Free Fusilli and used baby peas as a side. It was delicious!!

Broccoli Cookies – Yes, I Have A Warped Sense Of Humor!

Well they aren’t exactly cookies! The original recipe calls them Broccoli Bites. If it looks like a cookie in my house, we call it a cookie – no matter what’s in it!!

10152071_10152336873120505_1359943478_o10245058_10152336873255505_913171940_oINGREDIENTS (GLUTEN FREE MODIFIED)

  • 16 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed broccoli)
  • 1 1/2 C of grated cheese (I used Colby Jack)
  • 3 Eggs (mine were farm fresh JUMBO)
  • seasoning (I used Perfect Pinch Salt free and Rosemary)
  • 1 C of Breadcrumbs (A handful of Rice Chex, a handful of GF Hanover Pretzel Twists and Parmesan cheese in a food processor on pulse until bread crumb consistency…)

10156355_10152335787065505_756892062_o DIRECTIONS10174186_10152335786460505_1657337654_o

  1. Chop up broccoli any way that works for you! We used scissors!!
  2. Make it small enough to work with!
  3. Pour all ingredients into a bowl and hand mix thoroughly.
  4. Hand form into patties, cookies, nuggets – whatever you want to call them and place onto a greased cookie sheet.
  5. Bake at 375 for 15 minutes, turn your cookies and bake for another 10-15 minutes!
  6. Serve plain, with a cheese sauce, with Ranch, with Salsa. You can serve as an appetizer, as a snack, as a side – however you want! It’s just sooo good!

 

 

 

Fish, Sprouts and Rice – OH MY!

My guy has been asking for fish, Salmon in particular. I’ve been wanting to experiment with Brussel Sprouts. So I decided to go for it! I went off the cuff again!

So here goes!!

Salmon Ingredients:10168685_10152334025995505_1374418118_o

  • Wild caught salmon – skinless (or whatever you buy)
  • Minced garlic (1 tsp per filet)
  • Dill seasoning
  • Lemon juice
  • Olive oil (for saute)

Directions:

  1. I mixed garlic, dill and lemon juice together then smeared it on my fish.
  2. saute Salmon in Olive Oil, garlic smeared side up, on medium high heat for 3-4 minutes. Flip and allow to fry (garlic will slightly brown) for another 4ish minutes (check to see if it’s done by poking it with your flipper – it will flake apart).

Brussel Sprouts Ingredients:10171182_285664518257488_1382842651_n

  • Brussel sprouts
  • 1 T Olive oil
  • 1-2 T Balsamic vinegar
  • Pepper
  • Italian Seasoning

Directions:

  1. Half sprouts
  2. toss with Olive oil
  3. toss with balsamic Vinegar
  4. Sprinkle with pepper and seasoning
  5. Roast on 375 cut side down for 15 minutes, over so cut side is up and roast for another 10-15 minutes.

10001466_285664504924156_1066941710_nI made the Jasmine rice in my steamer! I LOVE LOVE LOVE my steamer!! I fill it with rice, water, a drip of Olive Oil and a dash of salt and I have perfect rice EVERY SINGLE TIME!!

When I started making this, I prepped the Sprouts first. Then I started the rice in the cooker. Then I started the Sprouts. After I turned the Sprouts, I prepped and cooked the Salmon. Everything was done within a few seconds of each other!! Another simple meal that Lovey Levin helped me with!!