Tag: paleo dinner

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Paleo Spaghetti Casserole

Who doesn’t love spaghetti? And casserole? I’m in. When going paleo, grain free, or just avoiding processed foods, sometimes spaghetti and casseroles are off limits, but not this one! There are plenty of options for the base – zoodles (zucchini noodles), sweet potato “noodles”, mashed sweet potatoes, or as the recipe calls for, mashed potatoes. Choose your own adventure here friends!

Paleo Spaghetti Casserole

cleaneatingwithkatie
Spaghetti and Casserole is comfort food times two! We substitute noodles for either sweet potatoes or white potatoes in this recipe.
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Prep Time 30 minutes
Cook Time 35 minutes
Course casserole, Main Course
Cuisine Italian
Servings 6 people

Ingredients
  

  • 2 lbs grass-fed ground beef or other ground meat
  • 2 large yukon gold potatoes cut into 1-in. half moons
  • 32 oz tomato sauce Rao's or Otamot are my favorite
  • 1½ tbsp Italian spice blend
  • 2 cups fresh spinach
  • 1 med. onion diced
  • 3 cloves garlic minced
  • 2 tbsp basil chiffonade
  • 1 tbsp grass-fed butter
  • 2 tbsp cooking fat ghee, butter, etc.
  • 1 tsp sea salt
  • shaved parmesan cheese optional garnish

Instructions
 

  • Preheat the oven to 350º F.
  • Add the potatoes to a large pot and add enough water to cover the potatoes. Add a pinch of sea salt and bring to a boil. The potatoes are done when easily pierced with a knife, about 15-20 minutes.
  • While the potatoes are cooking, add 1 tbsp. of the cooking fat to a large skillet and heat over medium-high heat. Once the fat is hot, add the ground meat. Sprinkle with a small pinch of sea salt and the Italian spice blend. Use a spatula to stir and break up meat while browning.
  • In a medium skillet, add the remaining 1 tbsp. of cooking fat to the pan and heat over medium-high heat. Add the onions and garlic and sauté until translucent. Turn the heat down to medium and add the spinach and cook until wilted. Remove from heat.
  • When the meat is cooked through, add the jar of tomato sauce and mix to combine.
  • When the potatoes are done, drain and mash with a potato masher. Add a pinch of sea salt and a tbsp. of butter.
  • In a large casserole pan, layer the mashed potatoes, the spinach/onion/garlic mix, and then meat sauce mixture. Put in the oven and cook for 15 minutes.
  • Before serving, garnish with basil and parmesan cheese and serve.
Keyword casserole, gluten-free, grain-free, main dish, paleo, spaghetti casserole
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Bell Pepper Tuna Salad Boats

I love a good tuna salad. Reminds me of being a kid, but it’s also just easy and delicious. Perfect for quick meals or hot summer days because there’s no need to heat the oven! I like this served in a bell pepper, but you could also serve it in half an avocado, on a salad, with crackers, or in a sandwich. The options are endless!

I opt for safer tuna options like Safe Catch Foods or Wild Planet Foods or Vital Choice whenever I buy tuna. It does cost more, but I believe my health (and the health of the planet) is my greatest wealth.

Bell Pepper Tuna Salad Boats

cleaneatingwithkatie
I love a good tuna salad. Reminds me of being a kid, but it’s also just easy and delicious. Perfect for quick meals or hot summer days because there’s no need to heat the oven!
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Prep Time 10 minutes
Course Main Course
Cuisine American
Servings 6 people

Ingredients
  

  • 2 cans tuna
  • 4 celery stalks halved and diced
  • ½ onion diced
  • 1 med. avocado
  • 2 bell peppers stem removed, cut into thirds to create boats
  • 4 tbsp Primal Kitchen Mayo
  • 2 tbsp yellow mustard
  • 1 lemon juiced
  • 1 tsp garlic sea salt Simply Organic is my favorite
  • 1 tsp lemon pepper Simply Organic is my favorite
  • cilantro optional garnish
  • flake salt optional garnish

Instructions
 

  • Add all of the ingredients except bell pepper, avocado, cilantro, and flake salt to a medium bowl and mix well. 
  • Fold the avocado into the tuna salad mixture and mix just enough to combine.
  • Serve tuna salad in bell pepper boats and garnish with cilantro and coarse salt.
Keyword bell pepper tuna salad boats, gluten-free, grain-free, paleo, tuna salad
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Guam Chicken

For grilling season, I have the perfect easy and crowd-pleasing recipe. This recipe was introduced to me by my step-sister years ago when we took a family vacation to Yellowstone. She calls it Guam chicken because they made it while living in Guam. I’ve made a couple of changes to paleo-ify the recipe. 

Paleo Guam Chicken

cleaneatingwithkatie
This recipe was introduced to me by my step-sister who lived in Guam for several years. I've made tweaks to it to paleo-ify it. It's such an easy recipe and you won't be disappointed.
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Cook Time 25 minutes
Course Main Course
Cuisine Guamanian
Servings 6 people

Equipment

  • Grill or grill pan (for indoor grilling)

Ingredients
  

  • 2-3 lbs boneless skinless chicken thighs pasture-raised
  • ⅓ cup  coconut aminos
  • 3 limes, juiced
  • 4-6 cloves garlic, minced
  • 1 in. piece ginger, grated

Instructions
 

  • Add all ingredients except chicken to a large container for marinating and stir to combine. Add chicken thighs and marinate at least 6 hours, but preferably overnight.
  • Remove chicken from the marinade and place on the grill. Cook until internal chicken temperature is 165° F. Serve with grilled vegetables and enjoy!
Keyword chicken, grilled chicken, paleo guam chicken
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Spaghetti Squash and Turkey Meatballs

This recipe is inspired by a spaghetti squash dish I had in Salt Lake City when I attended the Young Living Conference in June of 2017. It was so good and filling that I knew that I needed to recreate my own version at home. Every time I make it, Jim raves about it!

Spaghetti Squash and Turkey Meatballs

cleaneatingwithkatie
I've included the sauce recipe that I use, BUT for a quicker version, my two favorite clean and tasty sauces are Rao's and Otamot. Feel free to substitute. This is a satisfying and hearty winter dish and I think will be a crowd pleaser.
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Prep Time 10 minutes
Cook Time 50 minutes
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • jellyroll pan

Ingredients
  

Sauce Ingredients

  • 1 28 oz can diced organic tomatoes
  • 1 7 oz jar organic tomato paste
  • 2 tbsp extra-virgin olive oil
  • 1½ tsp garlic sea salt
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp onion powder
  • ½ tsp dried thyme
  • ½ tsp dried parsley
  • ½ tsp black pepper
  • 1 bay leaf

Meatballs

  • 1½ lbs ground organic turkey
  • 1 tsp garlic sea salt
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp onion powder
  • ½ tsp dried thyme
  • ½ tsp dried parsley
  • ½ tsp ground pepper

Other

  • 2 small spaghetti squash
  • 2 tbsp parsley chiffonade optional garnish
  • 2 tbsp shaved parmesan cheese optional garnish

Instructions
 

  • Preheat oven to 350° F. 
  • Cut the top and bottom off of the spaghetti squashes. Then cut in half lengthwise and scoop out seeds. Place squashes flesh side down in a rimmed pan (like a jellyroll pan) with about a 1/4 inch of water. 
  • Bake for 45-55 minutes or until a knife easily pierces the skin. 
  •  Meanwhile, in a large sauté pan over low-medium heat, add the olive oil, diced tomatoes, tomato paste, and all spices. Stir to combine.
  • Allow to come to a low simmer. 
  • In a medium bowl, add the meat and spices. Mix together with your hands until spices are well distributed throughout the meat. 
  • Form the meat into eight evenly-sized meat balls. Place meatballs in the sauce to cook.
  • When the spaghetti squash is cooked, remove from oven and allow to cool. Once cool, use a fork to loosen the flesh from the skin. Keep the flesh in the skin to allow for a "bowl" in which to serve the squash, sauce, and meatballs.
  • Cook meatballs in sauce turning over after about 25 minutes. Cook for about 20 additional minutes, or until meat is done in the center. 
  • To serve, place one half of the spaghetti squash in a bowl. Top with meatballs, sauce, fresh parsley, and shaved parmesan.
Keyword grain-free spaghetti, spaghetti squash, stuffed squash