Semi-Homemade Paleo Spaghetti and Meatballs

Semi-Homemade Paleo Spaghetti and Meatballs

 

For those of you craving some pasta and meatballs, this is a great healthy substitute.  My Paleo husband and I thoroughly enjoyed it! 

 

Ingredients (feeds 4-6 people):

• A tablespoon or two of ghee (organic butter) - you can also use real butter if you haven't ordered ghee yet.....!
• A pound of uncooked Italian sausage
• A pound of ground beef/veal/pork mixture
• 1 package of mushrooms sliced
• Two (2) packages of Kelp Noodles - you can also use zucchini spaghetti
• Two (2) jars of your favorite spaghetti sauce (or homemade marinara if you prefer) 

I ordered these Kelp Noodles and Ghee from Amazon.com.  Fast delivery! :-)

 

Instructions:

• Take the sausage out of the casing and roll them into little meatballs (ingenious, right??).
• At the same time saute your ground beef/veal/pork mixture and sliced mushrooms separately in a skillet.
• Melt one (1) tablespoon of ghee (or butter) in a large skillet over medium heat.  When the pan was hot, I fried the mini meatballs in a single layer in the pan until they were browned on all sides.
• After the meatballs, ground beef/veal/pork and mushrooms were cooked, I added them all to a big sauce pot and added my marinara sauce.  Bring the sauce to a boil.
• Cover the pan and simmer the sauce for 5-10 minutes.
• Rinse off the kelp noodles in a colander (I also put mine in the salad spinner to remove any excess water) and then add them to the meatballs and sauce.
• Cover the pan and simmer the sauce/noodles for a few minutes until the noodles are tender.
• NOTE: The softened noodles resemble Asian bean thread noodles, so don't expect them to have the taste and texture of Italian pasta....but hell, it's darn good!
• Additional NOTE: Adam and I added a bit of grated cheese and Italian red hot pepper....great compliment!

Cooking the Mini Sausage Meatballs - YUM!

 

 

The Paleo Wife is Back in Action with a New Recipe of the Day!

Crock-pot Mexican Chicken Soup/Stew 

over Cilantro Lime “Rice”

  Note: I was craving some Mexican food and needed something easy for dinner tonight and leftovers for Adam's lunch tomorrow, so I basically doubled all of the ingredients below to make a super batch....!  :-) Pictured above is my dinner bowl....it was pretty amazing!

INGREDIENTS

For your crock-pot:

• 1 tablespoon olive oil
• 1 lb chicken breast
• 1/2 cup chicken broth (use a little more if you want it more “soupy”)
• 1 (14 oz) can diced tomatoes
• 1 yellow onion, sliced or diced
• 1/2 (14 oz) jar of roasted red peppers
• 2 cloves of garlic, peeled and smashed (just smash it was the side of a knife)
• 1 tablespoon chili powder
• 2 teaspoons cumin powder
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1 teaspoon salt
• pepper, to taste

For your cilantro rice:

• 3-4 tablespoons cilantro, diced
• 1 head of cauliflower
• 1/2 lime, juiced squeezed
• 1 tablespoon olive oil
• pinch of salt

 

Instructions

1. Pull out your hand dandy crock-pot. People have been asking for more crock-pot recipes so HEAR YA GO!!!! Hooooooo ray!
2. Literally throw all your crock-pot ingredients into the crock-pot. Mix around. Turn on high for 3.5-4 hours or until your chicken is shredable (is that a word?) with two forks. I love shredded meat.
3. When your crock-pot only has about 30 minutes to go, preheat your oven to 400 degrees.
4. Pull out a baking dish to prepare your cauliflower. Pull off all the leaves and cut off the stem, then dice your cauliflower into smaller florets and place in a baking dish.
5. Sprinkle with olive oil and salt. Put in oven and baking for 20-25 minutes or until cauliflower is tender.
6. Once the cauliflower is done cooking, grab your food processor with the shredding attachment. Add cauliflower and rice it up!
7. Add riced cauliflower to a bowl. Chop your cilantro and add that right into your rice. Squeeze some lime juice over the top and mix together.
8. Once your chicken is all cooked in your crock-pot, take a fork and shred the chicken directly in the crock-pot. Then pour ingredients over cauliflower rice. Slice an avocado and put that on top.
9. Consume!!!