Slow Cooked Pork Shoulder

Talk about a lot of meat for your money! I bought this 8lb pork shoulder at Stop & Shop for $12.71 and made enough for four meals. Amazing, it makes my inner cavewoman very happy. I trimmed the skin off, which probably brought it down to 7lbs and cooked it on high on my crockpot for 8 hours. It just melted off the bone. Now, my crockpot is from 2001, and it only has two settings - lo and high - well 3 setting if you include "off". :)  So, this would have to be adjusted to your own slow cooker.

Just to give a reference, the bowl this is sitting in is a huge serving/salad bowl. I wanted to pick it up Flinstones-style from the bone and have at it.

I did a dry rub on the pork of cumin, cayenne, chili powder, and salt and pepper. Covered the entire piece of meat with the rub. Then put into the slow cooker with 1 chopped onion, and two small cans of green chilies. Once that is all in the cooker, add enough chicken broth to just cover (if you can) the meat. Turn it on to high (or adjust for your cooker) and walk away for 8 hours. The meat could not be covered in my crock pot so I did turn it over in the pot for the last two hours.

It just melted off the bone. We had it the first night with cauliflower rice and again last night as tacos. And I still have two bags of it in the freezer for two more meals. Bang for the buck.

Sunflower Seed Pesto - nut free and stores in the freezer

Pesto is a staple item that I keep on hand at all times. When I am short on time for dinner I will bake or grill some chicken or fish and spread the pesto on top and serve with veggies. Pine nuts are amazing, but are also expensive, so when I came across Primal Palate's recipe for nut-free pesto that uses sunflower seeds instead of pine nuts, I made it that night.

I am really big on preparing as much as I can in double or triple batches when key items are on sale so that I am not only saving money but making the nighttime rush a little easier by freezing extra portions. I just used a frozen portion that I made over two months ago and it was still incredible.

The picture below will be part of an upcoming post on a paleo pizza, but you can see how good the pesto looks even after being frozen. That reminds me, I have those leftovers for lunch today. Lucky me!

Visit Primal Plate for the Nut-Free Pesto Recipe. I didn't, and wouldn't change a thing.

Taco Fries - the deconstructed taco

Tacos, meet fries. Fries, meet tacos. a prefect Paleo marriage. Deconstructing a taco is not really news, but pairing with sweet potato fries is genius. The flavors together are incredible. This Taco Fries recipe from Paleo Leap is always in the dinner rotation because it is easy to make, tastes good, and is what I consider to be a Paleo comfort food.  There are endless veggies and spices you can add to this dish to vary it up or just use what you have in the fridge.

To make the fries, I suggest using a food processor. My Hamilton Beach Processor came with a fry blade on it, or if making fries is too much of a pain, shred the sweet potato and crisp those up in the oven on in  skillet with a little avocado oil.

Please go get this recipe from Paleo Leap. I didn't change much in the picture except that I didn't have a green pepper on hand.

Avocado Pesto Zucchini Noddles

A new favorite to report. Zucchini noodles or "Zoodles,"new term to me, with an oh so creamy avocado pesto sauce. so I had this recipe to make on my calendar for Monday and Monday came and went, Tuesday came and went and finally on Wednesday I had to stop procrastinating before the zucchini went bad. There was some little meat devil sitting on my shoulder telling me that I would not be satisfied with just veggie noodles. I was so wrong. Maybe it was that junk food part of me still fighting the Paleo monster. :)

I found this recipe on The Iron You, and the images on the site, as always, do this dish justice, but I always like to show how mine came out.  I will change a few things that I did the next time that I make this. First off, I have a cheap vegetable spiralizer that makes flatter cuts instead of rounder noodles. It doesn't effect the taste, but it definitely effects presentation.

Mike, from "The Iron You" warns about the quick oxidation of the avocados, but it was much faster than I thought. I am used to the normal guacamole brown setting in, but because the avocados went in the processor it happened almost immediately. Once you spoon into the sauce, it will be the expected beautiful avocado green again, but it will oxidize like a dickens.

Lesson: make the sauce at the last possible second. 

I might sprinkle a few extra pine nuts on top too the next time.

I didn't change a thing, so go get the recipe for Creamy Avocado Pesto Zoodles.

Items in this post:

Eggs with Avocado, Tomato, and Bacon

A simple meal? Yes Please. Sometime I just get tired of cooking. It is a lot between the planning, preparing, freezing/defrosting, and cooking. Sometimes I just need to "keep it simple, stupid!"

I got home around the usual time from work, 7, and had to be out the door for my book club by 8. That meant getting my toddler fed and working out dinner for myself and hubby. That calls for the glorious BFD: "Breakfast for Dinner." There is no recipe for this really because it's scrambled eggs with whatever mix-ins you want!

Growing up, I always beat milk into my eggs to make them fluffier, so now I opt to put a little almond milk. This is one spot I would say to not use coconut oil as your cooking fat. It's isn't really a pleasant taste with an egg. Go with avocado oil or ghee with eggs.

My mom also introduced me to cooking bacon in the oven which is seriously genius. It cuts down on the stovetop mess, you can cook more of it at once (who doesn't love that?) and, if you line the pan correctly there is no grease to bother with in the pan.  Read more about baking bacon on my recent post. I do not want to take away from these eggs!

Back to the incredible, edible egg.... I start with the heat on medium low and heat preferred cooking fat in a skillet. Grind a little fresh pepper and salt into the beaten eggs before cooking and then in the last 30 seconds I added the avocado and tomato. I do it at the end because I prefer to try and keep as much of the nutrients in the veggies and fruits I add as I can.

The only thing missing from this photo is that I can't have eggs with out sriracha sauce. This is where I am "paleo-ish" I don't use a lot because unless you make it yourself, sriracha sauces will usually have cane sugar.  There are recipes out there to make your own that is Paleo friendly. I just haven't gone down that road yet. Maybe someday. Until then, this is one teaspoon full of splurging that I won't fight.

Chicken BLT - Hold the Bread

Yummm, chicken, bacon, lettuce, tomato, and AMAZING creamy Paleo dressing. Sounds like a good dinner to me.

The key is the almond meal and coconut flour coating on the chicken and cooking it in coconut oil. I wish we had smell-a-recipes because I would have you hooked a heartbeat. This recipe does take a little longer than I think it reads, but that is mainly because of needing to cook the bacon, unless you have it on hand all the time - and if you do - you are my new best friend. No, seriously, you are. 

I make just the dressing from this recipe all the time to dip veggies in or just to drizzle over lettuce for lunch in the office. 

I didn't change anything in this Chicken BLT Salad recipe from Paleo Leap. Get to it, I promise you will not be disappointed.

Avocado Chicken Burgers

I am usually not a big fan of chicken burgers. The red meat carnivore inside me always says, "no thanks." But these are different. The fresh avocado is mixed right into the ground chicken before cooking and the texture of two together just works. Seasoning is a must because chicken can tend to be a bit bland. I added a little diced onion and a touch of cumin for extra flavor.  Since I do not work with ground chicken often, I also used my meat thermometer to be sure it was cooked enough. Served with grilled romaine, a perfect summer dinner.

The recipe called for these to be grilled, but it is was a rainy night so I did them right in a skillet and I have a feeling that might have been hard to keep together on a grill with the chucks of avocado, so I am adjusting the original recipe to be cooked indoors. I also cheated on my "grilled" romaine and did that inside too. It's not as crispy but just fine in a pinch.

The recipe comes from Laughing Spatula, and looks much more appetizing than my amateur late-night pictures!! Thank you Kathi for opening my eyes to chicken burgers!!! The changes that I made were the addition of onion, cumin, and cooking indoors. Everything else is original.

Ingredients:

• 1 pound ground chicken 
• 2 cloves garlic, minced
• 1 large avocado (or 2 small) - cut into cubes (use one on the firmer side)
• 1/2 yellow onion finely chopped 
• 1/3 cup almond meal
• 1/2 tsp cumin
• salt and pepper to taste (give a little extra pepper for flavor)

Method:

1. Sautè chopped onion over medium heat for 3-4  minutes with cooking fat until the onion starts to become translucent.
2. In a large mixing bowl, combine chicken, almond meal, garlic, cumin, and salt and pepper to taste.
3. Gently fold in the avocado chunks only until incorporated into the mix.
4. Form into 4 or 5 burgers.
5. Heat cooking fat in skillet over medium-hight heat and cook about 5 minutes a side. Use a meat thermometer to be sure the chicken has reached an internal temperature of 165℉.

If preparing the grilled romaine, cook it simultaneously because they take about the same amount of time. 

Grilled Romaine

One of my favorite summer treats. There is something really special about the taste and texture of this dish. It is a very easy side or can be a meal all on it's own with toppings. My mom started to make this a few years back and it never gets old. Btw, this makes for a perfect Paleo lunch or easy side dish for a picnic or party.

The recipe serves 3-4 but I make this for 2 of us so that I have leftovers for lunch the next day.

Ingredients:

• 3 heads of romaine lettuce
• Olive oil, or preferred cooking fat
• Optional toppings: lemon juice, crumbled bacon, sliced almonds, sliced cherry tomato - endless possibilities.

Method:

1. Cut romaine heads in half the long way
2. Drizzle lettuce, front and back, with olive oil, or preferred cooking fat. Optional - drizzle lemon juice
3. Salt and pepper the open side of the lettuce half (go lightly, you can always add more after it comes off the grill)
4. Start by grilling the open side of the lettuce halves face-down on medium-high heat for a two to three minutes until the edges of the outer leaves start to crisp
5. Flip over with tongs and grill the back sides just for a minute to give a bit of color.
6. Add desired topping and enjoy!

Note: This can be done right in a skillet on the stove top as well. Just watch the amount of cooking fat you use or the lettuce will get soggy. I do this on rainy days. 

Turkey Kielbasa, Pepper, Onion and Potato Hash

Total winner! This turkey kielbasa dish is oh so yummie and I doubled the recipe so that the hubby and I could have leftovers to bring to the office for lunch. I tried to make the potatoes in my cast iron skillet, but since I doubled the recipe they just wouldn't brown up so I switched them to a rimmed pan in the oven at 425 degrees. I wish I had more patience to let them crisp up a bit more, but it was a rough night getting my son to sleep and I took these pictures at 9:30 when we finally got to eat.
I didn't change this recipe at all except for making a lot more it. The Kielbasa, Pepper, Onion and Potato Hash recipe is from The Two Bite Club.

Cocoa Rubbed Roast

Before I even talk about how delicious this roast was, the thing that really got me was that I had never cooked one this way before. It was a "duh, I should have thought of that!" moment. Clever, clever Popular Paleo to cook the roast on the oven rack and put a rimmed sheet below. Does everyone do this and I am just catching up? I can't stand it when the meat has been sitting in the juices and gets all slimy. This method also made the dry rub crisp up beautifully on all sides.  Yum yum.
Here it is cooked on the rack before taking it out of the oven.

I didn't change a thing from the recipe, so please visit Popular Paleo for the Recipe.

Week 6 Menu

Since it takes so much gosh darn work to type out these menus for myself every week I am going to post my dinner choices since those are the items that completely vary every week.

Breakfasts and lunches never end up being super planned and are much more about making sure I have enough snacks on hand to get the job done. I will instead post about those items that stand out from now on as a reminder to myself to vary it up time to time.

Ok onto week 6. It's been a busy week and just getting around to jotting this down now, on Monday on the train. Oh how I love MetroNorth in the summer. hahah!

I have some new recipes this week I have really wanted to try.

Saturday:

Had a bit of fun making Paleo Fried Zucchini with a Cool Dill Dip a recipe from Paleo Newbie. It absolutely tasted like good ole' fried food, and don't me wrong it is fried - so not a food to have 7 days a week, but this is a perfect weekend treat or I would even make these for a small party.

Along with the zucchini, I did a little grilling and made a Chicken and Pineapple Skewers recipe from Paleo Leap. Amazing!  The tangy sauce with the pineapple.... yum. I will be writing a post about this soon.

Sunday:

Paleo Alfredo with Caramelized Leeks & Bacon from Meatified. Oh my. I'll say it again. Oh my. Leeks slow cooked with bacon and potato noodles. This recipe will definitely be repeated. I will write a post about it the next time I make it. It was SO good I forgot to take any pictures before we devoured the whole dish.

Monday:

A Pinterest find: Kielbasa, Pepper, Onion and Potato Hash from The Two Bite Club. I can't imagine I can go wrong with this tonight.  All about creating a meal in one go without having the need to make side dishes.

Tuesday:

Burgers on the grill, with grilled heads of romaine lettuce and Bacon and Brussel Sprout Skewers -thanks for the idea PopSugar.

Wednesday:

Mini Cauliflower Pizza Crusts from Tablespoon - but I am going to make these without the cheese. Not sure of the toppings yet, will have to see.

Thursday:

Spicy Lime Baked Chicken Wings from Paleo Leap. There was a good deal on chicken drumsticks so I will make those instead of wings. Will add some type of veggie side. Probably roasted broccoli.

Friday:

I have a second roast left over from making the Cocoa Rubbed Roast from Popular Paleo in the freezer so I am going to make this again, but instead of eating it as a roast, making street tacos instead. I will try making Paleo & Gluten Free Tortillas, thanks to Paleo Newbie.

There ya have it.

Paleo Sweet and Sour Chicken

This is the second time that I have made Paleo Sweet and Sour Chicken and the flavors are outstanding!! I did not expect to find dishes like this starting out on Paleo. I would choose this over take out any day.

I will warn you though that it is definitely more time consuming than the recipe appears - however worth every bite!  I have no doubt I will be making this many, many more times but I think I will reserve it for a weekend evening meal when I have a bit more time to spend.

The time consuming part is cooking the chicken. Again - worth the time, but the chicken is covered in almond flour (I used almond meal) and tapioca starch and then cooked in a hot skillet to give a phenomenal crispy coating. It really needs to be cooked in batches as to not overcrowd the pan and get that great crispiness. The recipe does say this, but the extra batches starts to really tack on the time. You will also need to add more coconut oil to pan between batches.

I am writing this is the morning, and my mouth is watering even posting this picture of the chicken.

The original Sweet and Sour Chicken recipe comes from Paleo Leap. The only things I am changing is to make the cooking time 30-40 minutes depending on many batches of chicken you have to prepare, the amounts of flour and eggs needed and substituting almond meal for almond flour because it is less expensive and works fine.. Everything else is perfection.

Paleo Sweet and Sour Chicken

Original Recipe: Paleo Leap
Serves 3-4
Prep: 25 mins - a little more if you are cutting a fresh pineapple
Cook: 30-40 minutes - depending on batches of chicken

Ingredients:

• 4 boneless skinless chicken breasts - cut into 1-inch cubes
• 1/2 cup tapioca starch
• 1/2 cup almond meal
• 1 egg, beaten
• 1 cup pineapple - cut into chunks, best flavor if fresh cut
• 1/2 cup fresh pineapple juice (optional)
• 1 bell pepper - chopped
• 1 large onion - chopped
• 3 tbsp. raw honey
• 2 tbsp. apple cider vinegar
• 2 green onions - thinly sliced
• ¼ cup chicken stock
• ½ cup coconut oil 
• Sea salt and freshly ground black pepper

Method:

1. In a medium - large bowl combine the almond meal, the tapioca starch, and season with salt and pepper to taste.
2. Dip each chicken cube in the beaten egg then completely coat with the flour mixture.
3. Heat the coconut oil in a large skillet placed over  a medium-high heat.
4. Cook the chicken until browned on all sides. Do not overcrowd your pan or you will not get as crispy a coating. You will most likely need to work in batches and add additional coconut oil to your pan between batches. 
5. Set the chicken aside and clean the skillet.
6. Heat some coconut oil again over a medium heat, add the bell pepper and onion, and cook for 2 minutes.
7. Stir in the pineapple chunks, pineapple juice, apple cider vinegar, chicken stock, honey, and salt and pepper to taste. Bring to a simmer and cook until the sauce thickens.
8. Return the chicken to the skillet. Mix everything well and let it all heat up for about 5 minutes.
9. Serve warm with green onions sprinkled on top.

Baked Cabbage and Beef Casserole

This dish is easy and when doubled can give you a great freezer dinner to easily heat up when time is short. I never, and I mean never, ate cabbage before starting Paleo. Now, I love it. It is a really versatile vegetable and a good healthy filler. This recipe is from Paleo Leap, a real life saver for me when it comes to understanding and starting this Paleo Journey.

I didn't change the recipe one bit so here is the direct link:
Baked Cabbage Casserole

I do suggest combining red and green cabbage if you can to give a little more color to the recipe. It's not the most beautiful recipe in the world but a real "work-horse" to get dinner done and have it taste great. Sorry abut the picture, this was taken at night and doesn't give the dish justice.

Week 5 Menu

Here we go for week 5.  Past weekly menus are also available to look at on my Weekly Menus Page.

WEEK 5:

Breakfasts:

I ended up with extra Cherry Vanilla Powers Bars from last week - not sure how that happened, but I will use those as part of my breakfasts for this weekend.

• Items to wash and bring to work in bulk for the week. Red grapes, raspberries, blackberries.
• Trying a new recipe this week for Paleo Lemon Poppy Seed Muffins from Paleo Newbie.

Lunches/Snacks:

Lunches are grab and go or graze through the day depending on how busy work is.  I pack all the below and grab what I feel like from the fridge. (Same as last week and probably most weeks. It just works for me.)

• Cherry tomatoes
• Sliced turkey - I get a whole, natural turkey breast from Costco every week and all three of us eat a part of it.
• Hardboiled eggs - easy to cut up over spinach or lettuce and I use some of this amazing dressing to make a kind of deconstructed egg salad.
• Mixed nuts. They save me at some point every day. I buy the giant tub of Kirkland mixed nuts from Costco.
• Might eat one of my breakfast bars if I have any left.
• My other treat is salami. I know that's processed right? I try to find the best for me brand and keep some slices on hand. Sometimes I just need a slice of something salty and honestly fatty. This is where I am Paleo-ish. :)

Dinners:

• Chicken Milanese with Arugula Salad - One of family's favorite dinners. Originally, from Martha Stewart, I have changed it a bit to make it paleo friendly. 
• Spicy Cocoa Rubbed Roast and Cilantro-Lime Cauliflower Rice both from Popular Paleo.
• Coconut-Buttermilk Southwestern Grilled Chicken from Paleo Leap with grilled yellow and green squash.
• Street Tacos with the leftover rubbed roast with Cauliflower Tortillas from Slim Palate.
• Zucchini Crust Pizza from FoodGaZm.. with my leftover arugula and Prosciutto.
• Balsamic Steak Rolls from Paleo Leap - I have leftover skirt steak in the freezer from the last time made this so that helps my budget. Will make with roasted broccoli.
• And finally Sweet and Sour Chicken from Paleo Leap will be our Friday night treat. This recipe is a knock-out.

Snacks and Sweets:

Buttermints from Empowered Sustenance. Have wanted to try this for a while. There are a few versions of the recipe depending on your diet. I will follow the one with butter and coconut oil.

Chicken Milanese with Arugula Salad

Chicken Milanese is a dinner that both my husband I love. I have been making it for years and we never seem to get sick of it. However, pre-paleo diet I would bread the chicken with breadcrumbs or panko breadcrumbs and top the cooked chicken with a nice fat layer of mozzarella cheese before adding the arugula salad. Here is my new and much healthier version of the dish ready for Paleo prime-time. 

As a side note when I am short on time, I will sometimes filet the chicken breasts if they are thick to decrease the cooking time. The original recipe from Martha Stewart suggests using a meat mallet to pound the breasts, but often I am cooking after my toddler has gone to sleep so hammering noises are a no-go for me.  Fileting the chicken also fills the plate more and tricks myself into thinking I am eating more. 

Chicken Milanese with Arugula Salad 

Serves: 4

Prep: 10 mins

Cook: 15-20 mins

Ingredients:

1/2 cup of coconut flour

1/2 cup of almond meal

3 Tbsp paleo cooking fat (I used coconut oil)

1 large egg, lightly beaten

4 boneless, skinless chicken breast halves

2 tablespoons fresh lemon juice, plus lemon wedges, for serving

5 ounces baby arugula ( I  do not measure this - just make a heaping pile)

1 medium package of cherry tomatoes (a good handful for each serving)

1 small red onion, thinly sliced (optional)

salt and pepper

Process:

1. Preheat oven to 425 degrees.  Mix flours in one bowl or large dish  and season with salt and pepper to taste. Place lightly beaten egg in a separate bowl. 
2. Dip chicken into egg, coating on both sides, then dredge in the flour mixture making sure you coat the whole breast.
3. Bake chicken on a baking sheet without turning, until opaque throughout, 12 to 15 minutes - or more depending on thickness of the chicken breast.
4. While the chicken is cooking, whisk together cooking fat and lemon juice; season with salt and pepper. Add arugula and onion (optional) and toss. Top chicken with salad; serve with lemon wedges on the side.

My Favorite Meals on Pinterest

I will openly admit that I am a Pinterest Junkie. It is really the best thing invented since air conditioning and refrigerators that make ice. I have a board called "Paleo recipes to try" as storage for items that I think I want to make or alter. Then so far I have two other boards - "Best of Paleo Dinners" and "Best of Paleo Breakfasts." These two boards are full of the recipes that I have made and really liked or changed just a bit to suit my own cooking preferences.

If anyone ever even sees this page, I have found so many inspiring people and cooks on Pinterest that I follow and depend upon for inspiring recipes. If you are just starting a Paleo journey of your own please look at who I follow. It is only a starters list, but ever growing as I find more sources.


Visit Daileo Paleo's profile on Pinterest.

Hello Ribs

As part of the Memorial Day menu, I tried a recipe for Pork Spare Ribs. I have never cooked ribs before so I followed this recipe for Texas-Style Pork Ribs from Paleo Leap - and.......

HELLLLLO RIBS!!!

These were unbelievable and the trick is letting them cook at a lower temp in the oven for 3-4 hours before putting those bad boys on the grill. Holy cow (I mean pig)!! I roasted the brussel sprouts in the oven while the ribs were grilling at 400 degrees F with a little olive oil, salt and pepper.

This does take a bit of planning because you dry rub the ribs and let them sit in the fridge over night. It so happens we ran out of propane for the grill, so these sat for an extra day. I'm not sure if that made a difference in how they cooked.

This what they looked like fresh of the grill. Oh my goodness I can not wait to make these again!!

Week 4 Menu

I have decided to post my menu for the week so that I stick to them and commit. I have had to shop once a week since having my son, Cooper, because coming home at 7 o'clock with a 2 year old doesn't allow me to dwell over what we are going to have for dinner and there is nothing worse than "what do you want" conversation with a spouse. I am not going to lie. Planning a week ahead is a pain in the a** but it's a commitment, and my husband doesn't argue. He's just happy to have dinner. And most nights he really enjoys it. :)

I am starting with week 4 because I started this journal after I started switching my diet around.
For now I am linking to all the direct sources of the recipes I have found. Thank goodness for Pinterest. There are lots of amazing people pinning information and recipes for Paleo.

WEEK 4:

Breakfasts:

My mornings put the "fast" in Breakfast. I don't eat until I get into work - which is 9am. I have a small glass of almond milk to put something in my stomach and out the door we go. I pack for the week if I can and bring food on the train in a small cooler.

• Strawberries - I pre-slice them if I have time and into a sandwich bag (enough for the week or at least a few days.
• Blueberries- same thing
• Grapes - in a bag they go.
• Cherry Vanilla Power Bars - a recipe from Elana's Pantry. A-MAZ-ING can make ahead, keep in the fridge and slice them up as needed. (Also goes into the cooler.)
• Trying a new recipe this week Paleo Lemon Coconut Breakfast Bars from Cheeriolala The recipe says it freezes well so I am going to make a double batch and freeze for another week when I have less time to cook ahead - which feels like every week. 

Lunches/Snacks:

Always a challenge. I do the opposite of what everyone tells you to during lunch time - I stay in the office. I am lucky to have a fridge and kitchen in my office suite and I find that if I go for a walk when I am hungry I am tempted to bend my diet. I do get out for a walk, but I go later in the day after I have eaten. Again I pack all the below and grab what I feel like from the fridge. I kind of graze through the day on the below so somedays I have lunch others might be a series of snacks.

• Cherry tomatoes
• Sliced turkey - I get a whole, natural turkey breast from Costco every week and all three of us eat a part of it.
• Hardboiled eggs - easy to cut up over spinach or lettuce and I use some of this amazing dressing to make a kind of deconstructed egg salad.
• Mixed nuts. They save me at some point every day. I buy the giant tub of Kirkland mixed nuts from Costco.
• Might eat one of my breakfast bars if I have any left.
• My other treat is salami. I know that's processed right? I try to find the best for me brand and keep some slices on hand. Sometimes I just need a slice of something salty and honestly fatty. This is where I am Paleo-ish. :)

Dinners:

This week I have a separate post on my dinners for Memorial Day Weekend. Not going to repeat it here for times sake. Starting with Tuesday's dinner.

• Chicken and Pineapple Skewers from Paleo Leap another new recipe to try. I think I will serve with grilled yellow squash and zucchini.
• Paleo Shepard's Pie from Ditch the Wheat. Plan on doubling this recipe to stick one in the freezer - and I will skip the sweet potato and use cauliflower mash instead as the topping. Stuff is addicting!
• Balsamic Steak Rolls another recipe from Paleo Leap. I made this 2 weeks ago, it was easy and looked like I spent a lot more time on it than I did. Score in my book. I have the leftover skirt steak in the freezer from the first time I made it. Score again.
• Baked Cabbage Casserole for Friday. Another meal I have made already and loved.

Week 4 here I come.