Cookbooks: PALEO - Recipes, Weight Loss, and Healthy Living (Paleo breakfast, Paleo Recipes For Beginners, Paleo for weight loss, Slow cooker, Dinner Recipes, Meat recipes, Protein) by Joanne Howard

Author:Joanne Howard [Howard, Joanne]
Language: eng
Format: azw3, mobi, epub
Published: 2015-05-03T16:00:00+00:00

Paleo Dinners

Smoky Mexican tortilla-less soup

Servings: 4

Ingredients

7 ounces tomato paste

8 ounces cooked and shredded chicken

½ teaspoon chipotle powder

1 roasted and diced Poblano pepper

½ teaspoon sea salt

2 tablespoons coconut oil (or bacon fat)

2 teaspoons coriander

2 teaspoons cumin

2 finely diced carrots

1 finely diced red bell pepper

¼ teaspoon black pepper (to taste)

1 small onion finely diced (about ½ cup)

2 stalks of celery- finely diced

32 ounces homemade chicken or beef broth

Garnish ideas

¼ cup chopped cilantro

Avocado slices

Directions

Melt the coconut oil in a large soup pot and add the diced onions. Let them cook until they turn translucent and the edges become crispy brown. Add the celery, diced bell pepper, roasted Poblano pepper and the carrots. Add sea salt and black pepper to taste then add the chipotle powder, cumin and coriander and stir until the mixture is perfectly combined. Leave it to cook for a few more minutes then add the broth and tomato paste and stir. Heat slowly until the flavors combine (for about 20 minutes) then add the already cooked chicken to heat it all through. You can add your desired garnish and enjoy your delicious dinner.

You can also change the recipe a little:

Try various types of bell peppers or even add some roasted jalapeno or spicy hot pepper

For instance, you can use cooked, shredded beef and some beef broth in place of chicken

Note: Place the poblano pepper directly over low open gas flame then turn it regularly using tongs until its skin is blackened on all sides.

Grilled chicken with herbed salsa

Servings: 4

Ingredients

For the salsa:

½ teaspoon sea salt

¾ cup chopped bell pepper (red or green or both)

1/3 cup chopped fresh chives

1½ cups chopped tomatoes

¼ teaspoon freshly ground pepper

1½ tablespoons red wine vinegar (or more)

¼ teaspoon hot sauce (or to taste)

2 teaspoons fresh chopped oregano

¾ cup corn kernels (fresh or frozen)

1/3 cup chopped fresh parsley or cilantro

For the chicken:

1 teaspoon garlic- minced

2½ tablespoons extra virgin olive oil

2 boneless and skinless chicken breasts (18 ounces)

2 ½ teaspoons chili powder

Directions

Place the parsley (or cilantro), chives, oregano, vinegar, pepper, salt and hot sauce in a food processor with 1 cup of tomatoes. Process until pureed then add bell pepper and pulse 5 times. Transfer to a glass bowl (or any non-reactive bowl) and add the remaining ½ cup of tomatoes and corn and stir.

Meanwhile, cut the chicken diagonally to make four equal portions. Put together 2 tablespoons liquid drained from the salsa, ¼ cup of the salsa, chili powder, garlic and 1½ tablespoons of oil in a medium bowl (shallow and non reactive). Add the chicken and stir until the chicken is perfectly coated. Cover and refrigerate it. Heat the grill to medium high heat. Pat dry the marinade from the chicken pieces with paper towels then smear the chicken with oil (you can discard marinade). Place the chicken in a wire rack and grill for 10-14 minutes turning it only once. When ready, serve with the reserved salsa.

Paleo pork chops with mushrooms

Servings: 4

Ingredients

8 ounces white button mushrooms

1 tablespoon olive oil

½ cup chicken broth or stock

4 bone-in center

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