Here is a basic beef stew recipe. This could even be made in the slow cooker to make it even easier.
1 Tablespoon Olive Oil
1 Large Onion, thinly sliced
1 Clove Garlic, minced
1 lb Beef Stew Meat
2 Carrots, chopped
1 Cup Beef Stock
2 (14 oz) Cans Diced Tomatoes
2 teaspoons Italian Seasoning
Heat the olive oil in a soup pot over medium-high heat. Add the onion and garlic. Saute until soft.
Add the beef and cook until browned. Add the carrots, stock, tomatoes and Italian seasoning. Bring to a bubble, reduce heat and cover pot. Simmer on low for 1 hour.
Yield: 4 Servings
-Recipe adapted from Paleo Plan-
This is my first look into the Paleo Diet. Enjoy!
2 1/2 Cups Blanched Almonds, divided (or 1 cup almond butter and 1/2 cup almonds)
1/4 Cup Honey
1/2 teaspoon Salt
1/2 Cup Chopped Pecans
1/2 Cup Dried Cranberries
Preheat oven to 375°F and spray a mini muffin tin with non-stick cooking spray.
Place 2 cups of the blanched almonds in a food processor and grind until almond butter forms. This will take several minutes. Pour the almond butter in a medium bowl and add the egg, honey and salt. Stir together until fully combined.
Stir in the pecans, dried cranberries and remaining 1/2 cup of almonds.
Scoop, using a cookie scoop, into the muffin pan. Bake for 10-12 minutes, or until lightly browned.
Sausage wrapped in bacon…does it get better than this? You can eat these alone or on a bun. Yum!
Bacon (1 piece per sausage)
Preheat oven to 200°F. Line a baking sheet with foil for easy clean up.
Wrap each sausage with a piece of bacon. Secure the bacon with 2 toothpicks.
Bake until the sausages reach 165°F, about 30-45 minutes. Remove toothpicks before serving.
This salsa is amazing! I brought it to my Tuesday night Bible study instead of a salad last week. Everyone loved it and ate every last bite! This recipe came from a Sandra Lee magazine, but I did made a couple small changes.
4 Avocados, chopped
3 Small Tomatoes, chopped
Juice of 1 Lemon
Handful of Cilantro, chopped
Salt & Pepper, to taste
2 Bacon Sliced, cooked and crumbled
Tortilla Chips, for serving
Gently stir together all ingredients, except for the tortilla chips. Cover and refrigerate for at least 10 minutes.
Serve with tortilla chips.
This is a quick, easy and delicious way to prepare pork chops. The recipe comes from Rachael Ray.
4 Tablespoons Extra-Virgin Olive Oil, divided
4 Yellow Squash, sliced into ¼ inch slices
4 Pork Chops
Salt & Freshly Ground Black Pepper
3 Cloves Garlic, grated
1 Small Onion or 1 Bunch of Green Onions, Chopped
2 Tablespoons Red or White Wine Vinegar
2 Tablespoons Brown Sugar
14oz Can Diced Tomatoes (Fire-Roasted)
Preheat oven to 400°F. Line two baking sheets with foil and spray with non-stick cooking spray. Scatter the squash slices on the baking sheets, drizzle with olive oil and season with salt and pepper. Bake in preheated oven until browned, 20-30 minutes.
Meanwhile, heat 2 Tablespoons olive oil in a large skillet. Season the pork chops with salt and pepper and place them in the hot pan. Brown them on both sides, about 6 minutes total. Reserve on a plate and cover with foil to keep them warm.
Add the garlic and onions to the same pan and cook until softened. Stir in the vinegar, brown sugar and tomatoes and bring to a bubble. Return the pork chops to the pan and cook for 3-4 minutes to finish cooking them.
Serve the pork chops with the tangy tomato sauce on top and yellow squash alongside.
This is a delicious salad brought to you by Guy Fieri.
For the dressing:
2 cups loosely packed basil leaves
¾ cup balsamic vinegar
1 clove garlic, grated
½ teaspoon salt
½ cup extra-virgin olive oil
For the salad:
3 slices bacon, roughly chopped
¼ Cup pine nuts
1 (10-12 ounce) package mixed baby salad greens
1 small cucumber, halved, diced 1/2-inch pieces
1 large tomato, diced in 1/2-inch pieces
12 kalamata olives, pitted and sliced in 1/2 vertically
¼ Cup crumbled Gorgonzola cheese
Freshly cracked black pepper
Prepare the dressing by combining the basil, vinegar, garlic and salt in a blender. Pulse until chopped and combined. Turn the blender on and stream in the olive oil. Refrigerate until ready to use.
For the salad: Heat a skillet over medium heat, cook the bacon until crispy. Drain on paper towels. Wipe the pan with a paper towel and return it to the stove over medium heat. Toast the pine nuts lightly.
Pour the salad greens into a large serving bowl. Toss with the cucumber, tomato and just enough dressing to lightly coat. Top with the bacon, pine nuts, olives, Gorgonzola and freshly ground pepper.
Serve with the remaining dressing if desired.