Paleo Alfredo with Caramelized Leeks and Bacon

As yummy and healthy that this recipe is, if you are a one pot/pan cooking type, this recipe is not for you!

I'm an honest person and I'm going to tell you my honest opinion of recipes. The flavor was great and my kids ate it up, but I don't think I'll make it again only because of the amount of dishes. I HATE doing dishes!! My sink was overflowing by the end of this recipe.

That being said, if you don't mind doing dishes or have someone to help you out then give it a try. Not only does the dish look adorable once it's done and plated, but it tastes delicious!

If you don't have a spiralizer, you really should get one! You can make so many different low-carb "noddles" with it and feel good about what you are eating.

Let's get started!!


Leeks:

• 1 Tbs coconut oil
• 2 large leeks, washed and chopped (about 4 cups)
• ⅛ cup chicken broth
• Juice of ½ a lemon

Sauce:

• ¾ lb cauliflower, chopped (4 cups)
• ½ cup chicken broth
• 1 cup coconut milk
• ½ tsp salt
• 2 tsp garlic powder

Noodles:

• 2 large white sweet potatoes

Garnish

• 6 slices bacon
• Handful green onions, chopped

Start by adding the coconut oil to a medium skillet over medium-low heat. Add the leeks and coat them in the oil. Lower the heat to low and cook, stirring occasionally, about 20 minutes.

Add the chicken broth and lemon juice. Cover and cook again until tender, 5-10 minutes.

While the leeks are cooking, chop the cauliflower and add to a pot of boiling water. Cook for about 10 minutes and then drain.

Place the cauliflower in a blender or food processor. Add the chicken broth, coconut milk, salt, and garlic powder. Blend until mixed well. Once the leeks are cooked, add the sauce to the leek pan,

Wash and peel the sweet potatoes and make noddles with your spiralizer! Boil a pot of water and cook the sweet potato noodles for about 5 minutes, drain.

Cook the bacon until crispy and then slice into small pieces.

Mix the noddles into the sauce and leek mixture. 

Top with the bacon and green onions and enjoy!!

Easy Chicken, Avocado, and Cheese Burritos

Taco Tuesday has progressed to burritos! I like to change things up from time to time. Food should never be boring. If what you're eating it boring, you're going to fail. I'm not perfect and I'm nowhere near where I'd like to be, but I've learned that you can still have a love-affair with food and be healthy.

These burritos are super quick and easy. They are able to be made ahead and frozen for up to a couple of months! An easy to-go lunch or dinner!

• 1-2 lbs chicken (I used boneless, skinless thighs)
• 1/2 cup shredded Mexican cheese
• 1 avocado, diced
• 1 Tbs cilantro
• 1 Tbs EVOO
• Tortillas

If you don't have pre-made chicken that you can shred, boil water in a large pot and then add your chicken. Reduce to a simmer for 10-15 minutes, until chicken is cooked through and able to shred.

In a medium bowl, shred the chicken, add the cheese, avocado, and cilantro. Mix well.

Lay the tortillas on a flat surface and add the chicken mixture to the center. Roll into a wrap and repeat with remaining filling.

Heat the oil in a medium skillet over medium-low heat and cook for about 2 minutes on each side. Serve warm.

Slow Cooker Shredded Beef Tacos

If it were up to my husband and me we would eat chicken pretty much every day of the week. Since having kids we try to give them a variety of food choices to expand their pallets.

We gave this shredded beef taco recipe a try and it was awesome!

I love using the crock pot. It's so easy to throw everything in and forget about it until dinnertime, even if you need to do a little prep before forgetting about it. I also love the smell that fills the house when using the crock pot!

This recipe calls for searing the meat before placing it into the crock pot. A lot of times the beef turns out dry and bland, but this beef recipe turned out so moist and flavorful that I admit I ate some right out of the crock pot!!

Well, let's stop talking about how amazing this meal is and let's get started!

• 2 Tbs EVOO, divided
• 2 lbs boneless chuck roast
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1 cup beef broth
• 2 Tbs tomato paste
• 1 small onion, diced
• 5 cloves garlic, grated
• Tortillas

Start by mixing together the spices in a small bowl (chili powder, cumin, paprika). Rub on all sides of the chuck roast.

Heat 1 Tbs EVOO in a larger skillet over medium-high heat. Sear the beef, about 2 minutes on each side. Place in the crock pot.

Add the remaining 1 Tbs oil to the skillet and then the onion. Saute for 2-3 minutes and then add the garlic for another minute. 

Add the beef broth to the skillet and deglaze the pan. Add the tomato paste and bring to a boil. Simmer and lower heat, about 5 minutes, until sauce is thicker and reduced a bit.

Pour the sauce over the chuck roast and cover. Cook on low for 6-8 hours or high for 3-4 hours, until the beef shreds easily.

Shred the beef with 2 forks and then add to the tortillas. Top with your favorite veggies, cheese, sour cream, or guacamole, if desired!

Bacon Wrapped Meatloaf

It's that time of the week again...Meatloaf Monday!!

I love having a "set menu" in that I don't have to completely wrack my brain for dinner ideas. I have a theme for every day of the week and then just search Pinterest like a crazy person to find ideas!

I really like making mini meatloaves and who doesn't like bacon with meatloaf?! These did bake for quite awhile even though they are smaller, but they were definitely worth the wait.

If you're anything like me, you will be worried about the amount of milk that is added to the meatloaf mixture...it will be absorbed and will be the main reason for your incredibly moist meal.



You Will Need:
1 onion, diced
2 garlic cloves, grated
1 Tbs butter
1 lb ground beef
1 egg
1 cup breadcrumbs
1 cup milk
1 Tbs Worcestershire
1 tsp thyme
6 slices bacon
1/2 cup ketchup
1 Tbs mustard
1 Tbs sugar



Preheat oven to 350°

Line a baking sheet with foil or parchment paper.

Melt the butter in a medium skillet and cook the onion until soft and translucent, about 3-5 minutes. Add the garlic and cook for another 2-3 minutes, until fragrant. Set aside to cool for a bit.

In a large mixing bowl, add the ground beef, egg, breadcrumbs, milk, Worcestershire, thyme, and cooked onions and garlic. Mix with your hands until combined, but not over mixed. Divide into 6 portions and shape into disks.

Wrap the bacon around the mini meatloaves.

In a small bowl, combine the ketchup, sugar, and mustard. Spread on the top of the meatloaves and bake for 1 hour and 15 minutes.

Caramelized Pork Tacos with Pineapple Salsa

My husband and I aren't really pork eaters. It dries out rather quickly and just doesn't have the flavor that we like from chicken or beef. We love bacon and I eat enough Prosciutto to last a lifetime, but pork meals have never been a favorite.

Until Now.

This pork taco is so tender and juicy. You might want to double the recipe because your family will love it as much as mine.

My Sous Chef for the day :)

• 18 oz boneless, skinless pork, cut into slices
• 1 Tbs EVOO
• 1 shallot
• 1 clove garlic, grated
• 2 tsp oyster sauce
• 2 Tbs sugar
• 2 Tbs water

                   

                         Salsa

• 1 cup pineapple, chopped
• 1/2 avocado, chopped
• 1/2 onion, chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime
• Pinch of salt

                        Tortillas

Start by heating the oil in a large skillet over medium heat.

Add the shallot and garlic and cook for a few minutes until fragrant, about 2 minutes.

Add the pork and oyster sauce. Cook and stir until pork is cooked through.

Sprinkle the sugar and water over the pork. Let the pork caramelize, stirring only a few times.

When the pork is golden brown, remove from heat.

Put all the salsa ingredients into a small bowl or right into the dish you will serve the salsa from.

Heat the tortillas in a hot skillet, if desired. 

Place the pork on the tortilla and top with the pineapple salsa!

Meatloaf Cupcakes

Meatloaf Cupcakes...yes you read that correctly. Not only does this recipe look adorable and taste great. it's super easy and much faster than cooking a regular meatloaf.

It's Monday again and that means another meatloaf recipe. I found this on Pinterest and HAD to try it. One of the biggest compliments I can get as a mother and home cook is when my 3 year old devours his plate and dinnertime...and that's just what he did with these cupcakes.

I used to work as a cake/cupcake decorator for Cold Stone and I still have a bunch of decorating gadgets for when I feel nostalgic. I used a piping bag to add my mashed potatoes, but you can just spoon them on if you don't have a bag.

Well, that's enough about me, let's get to this recipe!!



Meatloaf:
1 lb ground beef
2 carrots, grated
1 onion, chopped very small
2 eggs
1/4 cup Parmesan cheese
1/4 cup panko or bread crumbs (I used almond flour to keep it gluten free)
1/4 cup ketchup
1 tsp garlic powder
1 tsp oregano
1 tsp thyme
1 tsp salt
black pepper

Mashed Potatoes:
2 medium or 4 small potatoes, peeled and chopped small
1 Tbs butter
1/4- 1/2 cup milk
salt and pepper

Garnish:
ketchup
parsley

Preheat the oven to 350 degrees.
Grease a muffin tin with butter or ghee.

Start by grated the carrot right into a medium bowl and then add the chopped onion.
Add all the other meatloaf ingredients into the bowl and mix together with your hands.

Roll into small balls to fit into the muffin cups and press them down.

Bake for 20-25 minutes.

In the meantime, add the potatoes to a pot of water and boil for about 10 minutes.
Mash the potatoes and add in the butter, milk, salt, and pepper.
Let the potatoes cool slightly before adding them to a piping bag. I used a large tip so they would come out easily.

Once the meatloaf cupcakes are done, remove from the tins and add a small circle of ketchup to the top. Then, add your mashed potatoes and watch your family drool over your masterpieces!!

Flatbread Pizza with Caramelized Onions and Goat Cheese

My family and I LOVE pizza. I implemented Pizza Fridays and we make our own pizza. This week was super busy with my husband's work and the kids being sick and we ended up ordering out for pizza...BUT, I made this flatbread pizza today for lunch and it turned out fabulous!!

I used a store bought flatbread, caramelized an onion while my kids ate lunch and then baked according to the package instructions. Super easy and really flavorful.

I cut this recipe in half, so if you're an onion fan you are more than welcome to use 2 onions as the original recipe stated and then double all of the other ingredients.


You Will Need:
1 Tbs EVOO
1 Tbs Butter
1 Onion, sliced thin
1/2 tsp sugar
EVOO for brushing
Salt
Flatbread or whatever dough you use
4 oz goat cheese
Fresh basil, sliced



Start off by heating a large pan over medium-low heat with the oil and butter. Add the onions and cook for about 20 minutes, stirring occasionally.

Sprinkle the onions with the sugar and then caramelize for at least 30 minutes. Stir from time to time to make sure the onions do not burn.

Preheat oven to 400 degrees. (If using a packaged flatbread or dough, follow those directions)

Place parchment paper or aluminum foil on a baking sheet. Put the flatbread on the baking sheet and brush with oil and sprinkle with salt.

Top with the caramelized onions and the goat cheese.

Bake for 12-14 minutes and then sprinkle the basil over top.