Creamy Paleo Chicken Skillet

Looking for a healthy, easy, one skillet meal? Try this chicken recipe from Paleo Grubs!

Ingredients (serves 3-4):

  • 2 boneless skinless chicken breasts, cut into 1-inch pieces
  • 3 slices bacon
  • 1 small yellow onion, chopped
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 6 oz. white mushrooms, sliced
  • 1/2 Tbsp white wine vinegar
  • 1 14.5-oz. can coconut milk
  • 2 cups fresh kale, stems removed and shredded
  • Salt and pepper, to taste

Directions:

  1. Cook the bacon in a large skillet until crispy. Remove to a paper towel-lined plate and crumble. Set aside. Discard the bacon fat from the pan except for one Tablespoon.
  2. Add the onion to the pan and sauté for 4-5 minutes until soft. Push the onion to one side and add the chicken to the pan. Lightly brown the chicken, and then stir in the bell peppers and mushrooms. Cook for an additional 5 minutes. Stir in the bacon.
  3. Add the white wine vinegar to the pan to deglaze. Add the coconut milk and kale.
  4. Cook for 3-4 minutes until the kale is wilted and the sauce is slightly thickened. Season to taste with salt and pepper.
  5. Serve warm and enjoy!

Scalloped Sweet Potatoes with Bacon and Scallions

This recipe from Paleo Grubs could be a side dish, or even a light meal all on it’s own!

Ingredients (serves 4):

  • 3 medium sweet potatoes, peeled
  • 1 ½ cups full fat coconut milk
  • 1 small serrano chili pepper, minced
  • 2 Tbsp chopped spring onions
  • 1 oz bacon, chopped
  • ½ tsp olive oil
  • ½ tsp salt
  • 1/8 tsp black pepper to taste

Directions:

  1. Preheat oven to 375 F. Slice the sweet potatoes into about 1/8” thick slices.
  2. In a medium bowl combine the coconut milk, chili, salt and black pepper. In a 10” cast iron skillet or baking dish arrange the potatoes in even layer. Drizzle with 2 tablespoons of the coconut milk mixture . Repeat the process until you used all the potatoes and coconut milk mixture.
  3. Cover with an aluminum foil and bake for 30 minutes, then remove the foil and continue cooking for 45 minutes.
  4. Heat the olive oil in a small skillet over medium heat and cook the bacon until crisp.
  5. Remove the sweet potatoes from the oven, top with bacon, chopped spring onions and a pinch of crushed black pepper.
  6. Serve and enjoy!

Bacon Wrapped Meatloaf

Try this meatloaf from Deliciously Organic that was featured on Paleo Parents . It’s wrapped in bacon so you know it’s good.

Ingredients (serves 8):

  • 3 Tablespoons coconut oil
  • 1 carrot, peeled, finely chopped
  • 1 celery stalk, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 teaspoons Celtic sea salt
  • 1 Tablespoon dried thyme
  • 2 large eggs, gently beaten
  • 1/4 pound (4 ounces) beef liver
  • 2 pounds grass-fed ground beef
  • 1/2 cup Almond Flour (or for a nut-free alternative, use 2 tablespoons coconut flour)
  • 6 pieces bacon, pastured preferred
  • 2 Tablespoons maple syrup

Directions:

  1. Preheat the oven to 350°F and adjust the rack to the middle position.
  2. Heat the coconut oil over medium heat in a large skillet. Add the carrot, celery, and bell pepper and sauté for 5 to 7 minutes, until soft. Move the vegetables to the sides of the pan and add the salt and thyme to the center. Stir until fragrant, about 30 seconds, then stir the thyme into the vegetables. Remove the pan from the heat, and let the mixture cool for about 10 minutes.
  3. Place the eggs and liver in the bowl of a food processor or blender and blend until smooth. Place the ground beef, almond flour, and liver mixture in a large bowl. Add the cooled vegetables and stir until combined.
  4. Pour the mixture into a 9×11-inch baking dish and form into a large loaf. Arrange the bacon in a criss-cross pattern on top and use a pastry brush to brush the top with maple syrup.
  5. Pour 3/4 cup water in the bottom of the pan. (This keeps the meatloaf moist.) Bake for 1 1/2 hours, or until golden brown. Let the meatloaf rest for 10 minutes before serving.
  6. Serve and enjoy!

Twofer Tuesday-Honey Mustard Bacon Wrapped Filet Mignon

This recipe from PaleOMG combines 2 of my favorite things, bacon and steak. I made have to make this soon….very soon.

Ingredients (serves 2):

  • 2 filet mignon
  • 4 pieces of bacon
  • ⅛ teaspoon garlic powder
  • salt and pepper, to taste
  • 2 Tablespoons Sir Kensington’s spicy brown mustard
  • 1 Tablespoon raw honey
  • 1 Tablespoon orange juice
  • goat cheese, to garnish (optional)

Directions:

  1. Preheat oven to 375 degrees.
  2. Wrap each filet mignon with two pieces of bacon to cover all parts of the sides of filet mignon. Secure with toothpicks to help hold bacon in place.
  3. Sprinkle garlic powder, salt and pepper on the tops and bottoms of each filet mignon.
  4. Place a large saute pan over high heat. Once pan is hot, place each filet bacon side down on the pan. Cook the bacon on all sides. Once cooked, sear both top and bottom of the filet mignon for 2-3 minutes per side in the bacon fat, then place in oven and bake for 9-10 minutes for medium cooked.
  5. While the meat is in the oven, mix together mustard, honey, and orange juice.
  6. Top cooked filet mignon with goat cheese then pour sauce over each filet.
  7. Serve and enjoy!

 

Keto and Low Carb Creamy Shrimp and Bacon

The Nourished Caveman has a recipe that is sure to be filling and tasty!

Ingredients:

  • 4 slices organic uncured bacon
  • 1 cup sliced mushrooms
  • 4 oz smoked salmon
  • 4 oz raw shelled shrimp
  • ½ cup heavy whipping cream OR coconut cream for a dairy free option
  • 1 pinch Celtic Sea Salt
  • freshly ground black pepper

Directions:

  1. Cut the bacon in 1 inch pieces
  2. Start heating a cast iron skillet and place the bacon in it on a medium flame
  3. When the bacon is cooked but not crispy, add the sliced mushrooms and cook for 5 minutes
  4. Now add the smoked salmon cut in strips, cook for 2 to 3 minutes
  5. Add the shimp and saute’ on a high flame for 2 minutes
  6. Now add the cream and the salt, lower the flame and let cook for 1 minute, or until the cream reaches the desired thickness.
  7. Serve immediately.
  8. You can serve on top of shirataki or zucchini noodles.

Zucchini Noodles with Scallops and Bacon

Try this great, easy recipe from Meatified! It’s quick, tasty, and perfect for the summer.

Ingredients (serves 4):

  • 1 lb petite bay scallops, cleaned & rinsed
  • 6 slices sugar free bacon
  • 8 medium zucchini
  • 2 tsp garlic powder
  • 6 green onions, sliced with green tops reserved for garnish
  • Squeeze fresh lemon juice
  • Sea salt & fresh black pepper to taste

Directions:

  1. Lay the cleaned scallops on a clean dish towel or paper towel to dry. Fold the clean towel over the scallops or lay an extra sheet of paper towel on top. Press gently to absorb excess moisture; set aside, still covered.
  2. In a large flat bottomed pan, cook the bacon until crisp.
  3. While the bacon is cooking, use a vegetable spiralizer or julienne peeler to make your zucchini noodles. Save the noodles for later.
  4. When the bacon is cooked, remove from the pan and set it aside.
  5. Pour off most of the excess bacon fat and save for later, leaving behind just enough to coat the pan lightly. Save the pan to cook the scallops later.
  6. In a large, high sided pan, add about 2 tsp of the reserved bacon fat. Bring to medium high heat and add the zucchini noodles and garlic powder. Season to taste with salt and pepper.
  7. Saute the zucchini noodles until just softened, about 3 – 5 minutes. While the noodles are cooking, chop the cooked reserved bacon into pieces.
  8. Remove the noodles from the heat and toss them with ⅔ of the bacon, the white parts of the chopped green onions and a squeeze of lemon juice. Set to one side.
  9. Return the flat bottomed pan to the stove and bring to medium high heat. Add the dried scallops to the pan; they should sizzle straight away, but the bacon fat should not be so hot it is smoking.
  10. Sear the scallops until golden brown on the bottom, about 2 minutes. Toss or flip the scallops and sear the other side for 1 – 2 minutes, until golden.
  11. Remove the scallops from the heat and toss them in with the noodles.
  12. Divide the noodles between plates and garnish with the remaining bacon pieces and green onions.
  13. Serve and enjoy!

Slow Cooker Chicken and Bacon

I found this on Paleo Magazine, made it last night, and it’s fantastic. It is also stupid easy to make. Even my kids liked it 🙂 Served it with a rice and vegetable mix, and steamed broccoli. Tonight we are having it again (gotta love leftovers), and I’ll be serving it with side salads, steamed vegetables, and half a sweet potato.

Ingredients:

  • 5 boneless. skinless chicken breasts (I used 4 large ones since that’s what I had)
  • 10 strips of bacon (not the precooked kind)
  • 1 Tablespoon of rosemary
  • 1 Tablespoon of oregano (I accidentally doubled this)
  • 2 Tablespoons thyme
  • 2 Tablespoons of olive oil (I eyeballed this, did not measure)

Directions:

  1. Put everything in the slow cooker, mix a bit, and cook on low for 8 hrs or so. 
  2. Then shred the meat while still in the slow cooker, and stir everything together well.
  3. Serve and enjoy!

Bacon Meatballs with Mango Honey Mustard Sauce

So you’re having people over for the Super Bowl, and you need some Paleo snack food ideas? Well, I’m here to help. This week I’ll post recipes that are perfect for your Super Bowl party. First up, this meatball recipe from Juli at PaleOMG. It even has a dipping sauce recipe 🙂
Ingredients (serves 4-6):
For the balls:
  • 1.5lbs ground beef (or any other ground meat you see fit)
  • 6 slices of bacon, cut into 1 inch pieces
  • ½ yellow onion, diced
  • 1 egg, whisked
  • ¼ cup almond flour
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • salt and pepper, to taste
For the dipping sauce:
  • 1 mango, peeled and cut away from seed inside
  • 2-3 tablespoons ground old fashioned mustard (in the jar)
  • 1-2 tablespoons yellow mustard
  • 1 tablespoon raw honey
  • dash of chili powder
  • salt, to taste
Directions:
For the balls:
  1. Preheat your oven to 350 degrees.
  2. Put a large skillet over medium heat and add your diced bacon to it.
  3. Once bacon has rendered some fat in the pan, add your onions. Mix together and poke at it randomly to make sure the bacon and onions don’t burn. Once bacon is cook through, add the bacon and onions to a plate with a paper towel on it to cool and soak up some excess fat.
  4. Now add your ground beef to a large bowl, then add your cooled bacon and onions, along with egg, almond flour, and seasonings.
  5. Use your hands to mix all that goodness up thoroughly.
  6. Now roll into little bite size balls and place on a parchment paper lined cookie sheet.
  7. Bake for around 10-15 minutes, depending on the size of the meatballs.
For the dipping sauce:
  1. While your meatballs are baking, time to make your sauce.
  2. Add your peeled and sliced mango to a food processor and puree until your have a sauce.
  3. Now add your ground mustard, yellow mustard, and honey to it and puree it all together.
  4. Taste to see if you want it sweeter or more tangy and add extra honey or mustard as needed.
  5. Add spices and salt and puree one more time.
  6. Place some toothpicks in your meatballs and let guests dip away!

 

Bacon Chorizo Chipotle Smothered Meatloaf

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I included a picture of this because OMG, it looks amazing. This is a creation from PaleOMG (and that is her picture as well), and it will happen in my household very soon. Meatloaf, bacon and chipotle sauce….it’s like heaven.

Ingredients (serves 4-6):

  • 1 pound ground beef
  • 1 pound ground chorizo
  • 2 medium carrots, chopped
  • 1 cup chopped button mushrooms
  • 2 cups baby spinach, chopped
  • ¼ white onion, minced
  • 2 garlic cloves, minced
  • 1 cup almond flour
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon white pepper
  • ½ pound bacon
  • 2-3 tablespoons Sir Kensington’s Chipotle Mayo or homemade chipotle mayo
  • chopped green onions, to garnish

Directions:

  1. Preheat oven to 350 degrees
  2. Place all ingredients, except for the bacon, mayo and green onions, in a large bowl and mix well with your hands until combined.
  3. Put all the mixture into a 9×5 baking dish. Cut the bacon strips in half so they fit across the baking dish perfectly. Layer the bacon down the baking dish, overlapping the bacon slightly and covering all the meat mixture. Tuck the sides of the bacon in so they don’t turn up while they bake.
  4. Place in oven and bake for 1 hour and 15 minutes. Then turn on broiler and cook for less than 5 minutes, just to brown the bacon a little more. Keep an eye on it to make sure it doesn’t burn.
  5. Garnish with chipotle mayo and green onions.
  6. Serve and enjoy!

Roasted Broccoli and Bacon

Just in time for Thanksgiving, NomNom Paleo has a delicious, and easy side dish that you can serve at home or take to any holiday get together.

Ingredients:

  • 2 bunches of broccoli
  • 5 peeled cloves of garlic
  • 4 slices of bacon cut into bite-size pieces
  • a few good glugs of macadamia nut oil, avocado oil, melted ghee, or melted lard
  • salt and pepper

Directions:

  1. Cut the broccoli into florets. Toss the broccoli, bacon, and garlic cloves in a gallon-sized Ziploc bag to store in the fridge until  ready to roast them.
  2. When ready to roast the broccoli,  preheat the oven to 400 F and add some fat in the Ziploc bag along with a generous amount of salt and freshly ground black pepper. Seal the bag, shake vigorously, then dump the contents on a foil lined baking tray.
  3. Make sure it all fits in one layer or the broccoli won’t brown properly. Roast the broccoli for 30-35 minutes, rotating the tray and flipping the contents every 10 minutes or so.
  4. Serve and enjoy! For variation, I think this dish tastes great with a bit of acid (a squeeze of lemon or a splash of your favorite vinegar) and/or a shower of microplane-grated parmesan cheese (if you tolerate dairy).