Spinach Fun

Recipe Author: Simmie Sinow

This is great to serve as a side with a meal, or to eat when you just have to have something real quick!

This is really easy!

1 bag spinach
2 eggs or 1 egg white

Chop the spinach and put in a bowl with either the eggs or egg white.

Season the mixture and put in an oven-safe pan that's been sprayed so it won't stick.

Place in a 400 degree oven; you will want to flatten this with a spatula a few times while cooking.  Depending on how hot your oven bakes, it should take 15-20 minutes.

This can be cut into squares or strips to eat along with your meal!

For Paleo and not Whole30:
This can be used instead of a pizza crust!

If you're making a pizza crust out of this, while the spinach crust is baking: cut up whatever you want to top it with (the author of the recipe uses salsa and a little homemade tomato sauce, and veggies on top).  Place these ingredients on top and bake again until they are cooked (spray the top with nonstick spray).

Taco Seasoning

Recipe Author: Becky Yokeley

While this is intended as taco seasoning, make up a triple batch and use it on a lot of different things: ground turkey/beef/pork, a small amount on salmon, eggs, etc.  Your creativity is the limit on this!

1 tbs chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cayenne
1/4 tsp dried oregano
1/2 tsp paprika
2 tsp ground cumin
1 tsp coarse salt

No Egg Breakfast Ideas

There are some wonderful and luscious non-egg breakfast ideas on Hanna Pinkerton's website!

Be sure to check them out HERE

Just to whet your appetite:

 

Spinach Stuffed Chicken Breasts

Recipe Author: Simmie Sinow


One of my absolute favorites!

4 chicken breasts (4 ounces each), skinned and boned
1 10-ounce bag of fresh spinach
1/4 cup water
1/4 teaspoon salt
1/2 teaspoon ground pepper
2 cloves garlic, minced
2 Tbsp dried tomato bits
2 Tbsp pine nuts, toasted (or slivered almonds)
1/2 tsp dried basil, divided
1/3 cup grape juice
Non-stick spray

Place chicken breast halves between two sheets of heavy duty plastic wrap and flatten to 1/4" thickness using a meat mallet or rolling pin.  Set aside.

Trim and chop spinach; place in a large, nonstick skillet over medium-high heat.  Add water and the next 3 ingredients listed, then bring to a boil.

Cook 7 minutes or until spinach wilts, stirring constantly. Remove from heat and stir in tomato bits, pine nuts and half of the basil.

Divide spinach mixture evenly among chicken breast halves, spooning the mixture on the center of each half.  Roll chicken up lengthwise, tucking ends under and secure chicken with wooden toothpicks.

Coat skillet with cooking spray and place over medium heat until hot. Add chicken and cook 2 minutes on each side or until browned.  Add the grape juice and remaining basil and bring to a boil.

Cover, reduce heat, and simmer 20 minutes or until the chicken is done. Transfer chicken to a serving platter and remove wooden toothpicks.  Spoon pan drippings over chicken.

Note: The grape juice is allowed in this instance since most of it will burn off, and also because it is not being consumed as a drink.

Roasted Tomato Soup

Recipe Author: Brittany Simpson

10 plum tomatoes
2 thick slices of yellow onion
4 cloves of garlic
Salt and pepper to taste
1 Tbsp olive oil
1/2 cup chicken broth
1 Tbsp chopped parsley

Preheat oven to 350.

Cut the tomatoes lengthwise and throw them in a pan with peeled garlic cloves and the slices of onion, seasoning it all with salt, pepper, and olive oil. I had the skins of the tomatoes facing up.

Bake for 45 minutes.

Take the skin off the tomatoes and throw them away. It is super easy, they slide right off--just use your tongs to pull them off!

Then put everything (including the liquid in the pan) into a blender with the chicken broth and blend.

You do not need to blend until everything is smooth if you want bits and chunks in it.


After blending, put it in a saucepan with the parsley and simmer for about 10 minutes.

Fresh Tomato Soup

Recipe Author: Simmie Sinow

5 cups fresh tomatoes, diced (you decide whether to peel 'em)
1 Tbsp tomato paste
4 cups low sodium chicken broth
1 carrot, grated
1 onion, minced
1 Tbsp garlic, minced
1 tsp dried basil
1 bay leaf
Pepper to taste


This recipe is for a slow cooker (6-8 hours), but I imagine it can also be done stove-top -- 1 to 1.5 hours, stirring occasionally to break up the diced tomatoes!

Gumbo

Recipe Author: Brittany Simpson

2 bags of fresh okra (15 was in each bag)
1 large green bell pepper
1 large red bell pepper
1 small onion
1/2 stalk of celery
3 cans of chicken broth (Brittany used beef and chicken)
1 can of stewed tomatoes with celery and bell pepper
1 small can of tomato sauce with chiles
1 package of chopped turkey (raw)
cajun spice
oregano
parsley
paprika
salt
2 tsp of minced garlic

Chop everything up and and add it all to your crockpot.

For the amount on the seasonings -- Brittany does not measure them; she added a little at a time (especially with the cajun spice, because she didn't want it too spicy)--add as much as your taste buds tell you is good for what you like!

Cook on low for 6 hours. It is reccommend at least 6 hrs because tasting the veggies after 3 1/2 hours -- they were not soft enough, although the turkey was done.  It's really better if you cook long enough so that they are soft -- they taste so much better that way.

Not an Okra fan? Read on!
For those of you who are not an okra or celery fan, Brittany says "I'm not a big okra fan, but believe me this is good!!"  Everything combined complements each other very well! Also, this was the first time using okra and the reason she doesn't use okra is she had heard that the slimyness in the okra thickens your soup. You will see a difference in the broth!


She is now a believer in using okra in other soups from now on!

Broccoli Beef

Chinese Food at home!

Serves 4

1 lb sirloin steak, sliced thin
1/2 cup low sodium chicken stock
2 Tbsp coconut oil (separated)
2 cups broccoli, cut into flowrets
2 cups carrots, thinly sliced
1 green onion, thinly sliced.
2 cloves garlic, minced
2 tsp freshly grated ginger
2 tsp black pepper
1/4 tsp sea salt
1/2 tsp red pepper flakes

Heat 1 Tbsp coconut oil and garlic in a large skillet over medium high heat. Add sirloin and sea salt and brown. Remove beef from pan to a separate dish; drain juice from the pan.

In a separate bowl mix lemon juice, ginger, black pepper, red pepper, and chicken stock.

Heat skillet again and add 1 Tbsp oil once the skillet is hot.

Add broccoli and carrots to pan. Once heated, pour broth mixture over and toss to coat. Simmer until broccoli is tender.

Return beef to pan and add green onions. Allow to simmer until beef has been re-warmed.

Spaghetti Pie

Recipe Author: Shannon

This is great if you have a good sized family, or for those with smaller families -- wonderful for lunch leftovers!

The only change to make is instead of using pizza sauce, I'd use marinara sauce with no sugar added.

For the complete recipe and instructions, go HERE

Creamy Mushroom Soup

Recipe Author: Simmie Sinow

One of my favorite dishes in the entire world is a good cream of mushroom soup, and this just gets my taste buds all excited!

2 tsp olive or coconut oil
1 large onion, chopped
1 1/2 lbs mixed mushrooms (See Note 1 below)
1 Tbsp thyme
2 Tbsp blanched almond flour
28 oz vegetable broth
1/2 tsp salt, or as taste dictates
1 cup full fat coconut milk

Heat oil in pan over medium heat and add onion, cooking until the onion is translucent.

Add mushrooms and thyme; continue cooking and make sure to keep stirring until the mushrooms are softened.

Sprinkle flour over the mushrooms and cook (making sure to continue to stir) for about 3-5 minutes.  Add broth and salt and bring to a boil.  Reduce heat and simmer (covered) for about 15-20 minutes.

Remove from the heat and let cool for 5 minutes.

Puree soup (see Note 2 below) in batches if needed, then return to the pot and stir in the coconut milk and reheat.

Notes:

1. Pick a good variety of mushrooms when shopping for them: cremini, shiitake, etc.
2. I like chunks of mushrooms in my soup, so I leave about 1/3 of the mushrooms in the pan that I do not puree.

Creamy Squash Soup

Oy! I love my squash and zucchini!

2 tsp olive oil
1 onion, chopped
1 celery stalk, chopped
2 garlic cloves, minced
4 squash or zucchini, sliced thin
1 1/2 cups chicken stock
Salt and pepper to taste
1/2 cup Paleo sour cream (directions on making this are HERE)
2 Tbsp chives

Heat oil in a saucepan and add onions, celery, and garlic.  Cook until all are softened and the onions are translucent.

Add the squash, broth, salt/pepper and bring to a boil.  Reduce heat and simmer uncovered for 15 minutes.

Remove from heat and let cool for 5-8 minutes.

Puree soup and transfer to large bowl.

At serving time, whisk in the Paleo sour cream until well blended and sprinkle chives over the top.

Turkey Rollups

Something really fun to do with turkey cutlets -- stuff 'em!!!

1 orange bell pepper (or color of your choice), cut into strips
4 One-half pound turkey cutlets
1 tsp chili powder
4 scallions (green section only)
Salt to taste

Preheat oven to 400 degrees.

Spread bell pepper strips on baking sheet and spray with nonstick spray. Roast until softened -- about 10 minutes. Then let them cool.

Place cutlets on a cutting board with the long sides facing you. Sprinkle with chili powder and salt to taste.

Turn them over and start assembly!

Lay even amounts of the bell pepper strips and scallions across each cutlet and roll up to form 4 rolls, and secure the rolls with toothpicks.

Spray a stovetop frying pan with nonstick spray and place over a burner with medium to medium-high heat. Add the turkey rolls and cook until just brown on all sides (1-3 minutes).

Transfer to a baking sheet and roast in the oven until the turkey is cooked through, 10-15 minutes.

Tuna Spread

5 oz can of water packed light tuna, drained
3 Tbsp Paleo-style mayonnaise
1 Tbsp lemon juice
1 Tbsp capers, drained
2 tsp coconut aminos
1 1/2 tsp olive oil

Combine all ingredients in your blender or food processor and process until smooth.

This is great as a veggie dip for a snack!

Asian Salad Dressing

This is great to use with coleslaw, on your salad, or sprinkled over veggies for a different taste!

3 Tbsp chicken broth
2 Tbsp rice vinegar (watch out for added sugar in some brands)
1 Tbsp coconut aminos or coconut aminos garlic sauce
2 Tsp olive oil
2 tsp sesame oil
1 tsp ginger

Combine everything together, mix together well and store in a dressing jar.  Shake well before each use!

If you don't have any Ginger, that is fine as this recipe is fantastic without the ginger.

Jamaican Jerk Spice Rub

For those of you that like to add a little spice to your cooking, this should fit the bill!

No need to buy Jamaican Jerk spices -- 

make your own!

Jamaican Jerk Spice Rub can be used on chicken, pork, turkey -- your creativity is the only limit on this!

Rub the spice rub into whatever you're using it on, then poke some holes in it to get the spice flavor inside your main dish.  I use a fork when making this for chicken!

3 Habanero peppers, seeded and chopped
6 scallions, sliced
3 Tbsp lime juice
1 Tbsp ginger
1.5 Tbsp coconut aminos
1 Tbsp olive or coconut oil
2 garlic cloves, minced
1 tsp dried thyme
1 tsp ground allspice (optional)
1/2 tsp cinnamon
1/4 tsp ground nutmeg

Combine all ingredients in your blender and pulse until it forms a paste.

Fruit and Bell Pepper Salsa

3 small nectarines or peaches
1 orange bell pepper, diced
2 Tbsp cilantro, chopped
2 tsp olive oil
1 tsp lime juice
1/4 tsp salt (I use pink Himalayan sea salt when using salt)
1/8 tsp cayenne

Stir together all ingredients in a small bowl until they are well combined.

Cover and refrigerate at least 30 minutes to allow the flavors to blend together well.

Best if used within a couple of days!

Chicken Shepherd's Pie

Recipe Author: Becki Rios

1 head cauliflower, boiled
Pepper to taste
Minced Garlic to taste
Olive Oil
Unsweetened almond milk
Veggies: chopped asparagus, broccoli, carrots, celery, cabbage
Chicken (2-3 breasts)

Boil the cauliflower and when done put in a food processor and add some pepper, minced garlic, olive oil, unsweetened almond milk and then blend.

Steam the vegetables and when they are done, add the chicken and put Mashers on top.

Cook at 350 until the top browns a little bit.

Note:
While this photo shows corn inside, do not use corn as one of your vegetables.  This was made and the photo taken pre-Paleo days!

Butternut Squash Soup

Recipe Author: Martha Lachmayr-Pomes

1 (2 to 3 pound) butternut squash, peeled and seeded
2 Tbsp extra virgin olive oil
1 medium onion, chopped
6 cups chicken stock (low sodium)
Nutmeg
Salt and freshly ground black pepper

Cut squash into 1-inch chunks.

In large soup pan, heat the olive oil. Add onion and cook until translucent, about 8 minutes.

Add the squash and stock, bring to a simmer and cook until squash is tender, about 15 to 20 minutes.

Use blender or food processor to puree.

Stir and season with nutmeg, salt, and pepper.

Stewy Chicken Vegetable Soup

Recipe Author: Simmie Sinow

4 baked chicken breasts, diced into small chunks
3 cups cabbage, chopped
2 large carrots, chopped
2 yellow onions, chopped
1 15-oz.  can crushed tomatoes
2 cans sliced mushrooms
2 diced (but not really small pieces) bell pepper
1 14-oz. can chicken broth or homemade broth
6-8 ounces water
Salt and pepper to taste



Place the chicken broth, water, crushed tomatoes, and chicken in a pot, bring to boiling.  Reduce heat very slightly and continue cooking for about 10 minutes.

Add the remaining ingredients and simmer until the vegetables are soft.

Enjoy this soup for lunch or dinner or snacks!

Makes 6 hearty servings.

Notes:
I put the raw chicken in the soup pot after the first set of ingredients mentioned above has come to a boiling point.  The cooking at high temperature cooks off any bacteria, but you can also bake the chicken first and add it in with the mixture in the pot during the last 10 minutes of cooking.

This is great to keep on hand for snacks, or for a lunch to quickly heat up (or obviously, for dinner as well!).

Serious Goodness Casserole

Recipe Author: Simmie Sinow

 

Number of Servings    8-9

In a large pan on your stovetop: brown the following
2 lbs lean ground beef or ground turkey
1 large onion chopped (I use my Ninja to accomplish this)
2-3 green bell peppers, diced
1 can (13.25 oz) mushrooms (or fresh mushrooms)
Garlic, garlic, and more garlic! I didn’t have any fresh, so I used garlic chips today (optional)
Crushed peppers (hot) to taste!

In a separate pan, sauté the coleslaw mix until it is tender and has cooked down in volume. Generally this will take 5 minutes or less, depending on how high the heat is turned up on your stovetop. Make sure to use some olive oil in your pan to prevent sticking.

Drain the liquid out of the ground turkey mixture.

Add to the ground turkey mixture the following and mix well:
1 can (24 oz) Salsa (recipe calls for 38 oz, but I like a little bit less liquid)
2 tsp chili powder
1/3 cup coconut aminos
1 bag of coleslaw mix (16 oz bag)
5 cups spinach (optional) – reduced down by your food processor, blender, or hand chopping small, to about 2 cups. Add this at the very end of mixing.

Place the mixture in a baking dish (I use a large one) and bake at 350 for 15-20 minutes.

Notes:

I don’t like salsa. Do I have to use it?
I have made this using marinara sauce and it is a nice dish, with the flavor being more on the sweet side due to the marinara, rather than spicy when using the salsa.

Can I use different vegetables in this casserole?
You can add any number of other vegetables to this as well – I’ve made it with green beans; asparagus doesn’t work very well as they got a bit soggy.  In C3, adding zucchini or squash to it is a nice way to bulk it up. Using broccoli slaw instead of coleslaw will give it more “oomph.”  Definitely more filling—not that it needs to be.

Can I freeze the portions I don’t use right away?
This freezes really well.  When reheating, I sauté more coleslaw and use that underneath the casserole and put the casserole meat dish on top.

Today’s casserole was made with less liquid in terms of salsa or tomatoes; the original called for 38 ounces and that was just a little bit too much liquid for my tastes.

Salmon with a Coconut Crust

This recipe is just too easy and too good to believe!

A few simple ingredients, very easy prep, then bake for 15 minutes.  What more could you ask for?

Instead of the egg wash, you could also dip the salmon in almond milk or coconut milk.

For Caveman Strong's full recipe and instructions, go HERE.

Salmon Loaf

I made this again recently and love it every time I make it!

It's loaded with those good-for-us Omega-3's, and the salmon is very satisfying. Mine split easily into 5 pieces.

1  15-oz can salmon (without the bones), drained
1 - 1.5 cup diced celery or diced bell peppers
1/3 cup chopped roasted onions (optional)
1/2 can pumpkin puree (7.5 oz) or equal amount mashed sweet potatoes or mashed potatoes
1 Tbsp flaxseed meal
2 eggs
Salsa (optional)

Combine all the ingredients and put into a loaf pan.  Put a little bit of your favorite salsa on top.

Bake at 425° for 40-45 minutes.

MUFFINS
To make about 7 jumbo muffins of about 1/3 cup each, use a 1/3 cup measure and pack it in really good and then add more to each one as desired.

Cooking time for muffins is about 30 minutes, depending on whether the muffins are standard size or jumbo size.

Product: Paleo Protein Powder

Don't believe everything you read!!

It's so very important to become a label reader! If you don't know what an ingredient is, do a Google or Bing search and educate yourself.

While this protein powder is called Paleo Protein Powder, it most certainly does not meet the guidelines of Paleo or any of its offshoots.

It has Stevia in it as well as Maltodextrin.

Tartar Sauce, Paleo Style

Really easy recipe, from Paleo Cupboard, for tartar sauce!  

All you need is some homemade mayonnaise, lemon juice, minced onion, sea salt, garlic powder, dill, and parsley.

Paleo Cupboard's recipe can be found HERE.

Lazy Salsa

Recipe Author: Angie Ojeda-Kreiman 

1 28-oz can chopped tomatoes (fire roasted work really well) [See Note 1]
2 4-oz cans chopped Ortega green chiles
1 can of diced jalapeños slices, diced [See Note 2]
1 bundle of green onions: thinly slice all of the white bulbs but only slice 3 or 4 of the green stalks
1/2 bunch cilantro chopped (remove the leaves off the stem, rinse, then wrap the leaves in a paper towel, dry & chop)
1 Tbsp California style Garlic Salt with Parsley

Mix all the ingredients together. Be careful with the jalapeños--chop a few slices at a time and taste before you add more. You can also add some of the jalapeño juice for more of a kick.

You can also make this with fresh tomatoes & fresh jalapeños but it will have a different consistency.

Note 1: When tomatoes are fresh you can use fresh rather than canned.

Note 2: You can buy a jar of sliced jalapeños & dice a couple at a time & add them gradually to taste--or use fresh chiles,chopped or roasted chiles. If you use roasted chiles combine with a bit of coarse kosher salt in a mortar & use a pestle to smash them.

Italian Dressing and Marinade

Recipe Author: Simmie Sinow

Combine the following into a container suitable for using for salad dressing or marinade:

1 cup oil
1/4 scant cup red wine vinegar
1/2 tsp onion powder
1/2 tsp garlic powder/garlic granules
Salt to taste
1/2 Tbsp mustard powder
1/2 tsp italian seasoning

Refrigerate when combined.  When ready to use, shake thoroughly to stir the ingredients together well.


This can also be used as a marinade for chicken, etc.  When using it for this, it’s recommended to add some more of the Italian Seasoning to the mix.

Crabmeat-Stuffed Eggs

Recipe Author: Elizabeth McCabe

6 hard-boiled eggs
1 tsp dry mustard
1 cup crab meat
1/2 cup of finely chopped celery
1/4 cup finely chopped bell pepper
3/4 cup homemade mayonnaise
1/2 tsp. of paprika

Cut eggs crosswise into halves.

Remove yolk.

Mash yolks and mix with next six ingredients.

Fill whites with mixture and sprinkle with paprika.

Serve garnished with parsley if desired.

Linked recipes for homemade mayonnaise can be found HERE.

Apple-Cinnamon Stuffed Omelet

1 egg + 3 egg whites whisked with 1/2 teaspoon vanilla
1/2 apple diced, tossed with 1 teaspoon cinnamon and 1 tablespoon ground flax

Pour the eggs into a  pan over medium heat and let them sit. After a minute or so start lifting the edges and letting any uncooked egg get underneath. Once it’s completely set, remove it from the pan carefully to keep it round and intact. It should be sort of like a crepe.

Dice the apples and mixed them with the cinnamon and flax in a small bowl. Microwave for 30 seconds to a minute until they are soft and smell like apple pie.

Place the apples onto the omelet and fold it up and enjoy!

This is great topped with berries that have been microwaved and then crushed/mashed.

Tangy Crockpot Chicken

Recipe Adaptation by Simmie Sinow

1/2 cup no sugar added BBQ sauce (or homemade BBQ sauce)
1/2 cup Italian Salad Dressing (see recipe for homemade below)
1 1/2 lbs boneless, skinless chicken breast

Mix the BBQ sauce and dressing together and pour over the chicken in your crockpot.  Slow cook for about 5-6 hours on low.

Homemade Italian Dressing:
1 cup olive oil
Scant 1/4 cup red wine vinegar
1/2 tsp onion powder
1 tsp granulated garlic
1/2 Tbsp dry mustard
1/2 tsp italian seasoning

Thanks to Eat At Home Cooks' website for inspiring this adaptation!

Carrot Hummus

Recipe Author: Simmie Sinow

While traditionally, hummus is made with chickpeas, this is a great alternative for those that don't want a starchy dip or for those (like me) who don't like chickpeas. I suppose you could call it "mock hummus."

This is the full recipe. I made half of this and it was more than enough.

4 cups mashed carrots
1/4 cup tahini (make sure there's no sugar in it)
1/4 cup lime juice
2 garlic cloves, minced or 2 tsp granulated garlic
1 1/2 tsp salt
1/4 tsp cayenne pepper
2 tsp ground cumin

Mix all the above ingredients together well and enjoy either hot or cold.

Use veggies for dipping or use as a topping to a salad.

Notes:

• 4 cups of mashed carrots is approximately 12 cups of raw carrots sliced/diced.
• If you "don't do spicy," in place of the cayenne pepper, you can use any hot spice -- cracked red peppers would work; but honestly, the amount of cayenne is not enough to even detect with your taste buds!
• This could also be made with a yam/sweet potato or with zucchini.

Vidalia Onion Dip or Spread

Recipe Author: Simmie Sinow

4 large sweet vidalia onions, quartered lengthwise

12 large garlic cloves, peeled

1 Tbsp extra virgin olive oil

1 Tbsp replacement for honey (I use coconut aminos)

Salt and ground pepper to taste

2 Tbsp chopped chives, plus more for garnish

Position a rack in the top third of the oven and preheat the oven to 350.  Lightly oil a 13 x 9 inch baking dish.

Toss the onions and garlic together in the baking dish. Whish the oil and agave nectar in a small bowl; drizzle over the onions and garlic and toss to coat.  Season with salt and pepper.

Bake, stirring occasionally, until the onions are golden brown and tender -- about 40 minutes.

Let cool completely.

Puree the onions and garlic in a blender or food processor.  Add the chives and pulse to mix.  Transfer to a small bowl.  Cover tightly and refrigerate until chilled, at least 2 hours.

Transfer to a serving bowl and sprinkle with chives.  Serve chilled.

This is perfect for spreading onto celery or dipping your vegetables into!

Tomato Soup Florentine

Recipe Author: Simmie Sinow

Serves 8

4 cups chicken or vegetable broth
2 cans (28 oz each) diced tomatoes
1 can (8 oz) tomato sauce
1/2 cup sliced green onions
4 cups frozen chopped spinach
1 cup shredded cabbage
1 cup cauliflower florets
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1 tsp oregano
1 tsp basil
1 bay leaf

In a large soup pot, combine all ingredients and bring to a boil.

Reduce heat, cover, and simmer 30-45 minutes, until vegetables are tender.

Discard bay leaf.

NOTE:
You could also do this in a crockpot.

Aunt Ruth's Friday Night Crockpot Crab Fest

Recipe Author: Ruth Brusin

1 medium onion, chopped
1/2 lb mushrooms, diced
1 12 oz can tomato sauce
1 12 oz can diced or crushed tomatoes
6 oz can tomato paste
1/2 tsp garlic powder or 1 clove garlic, crushed
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1 lb crabmeat
Spaghetti Squash (cooked and shredded)

Saute onions and mushrooms in a pan over low heat.  When done, transfer to your crockpot.

Add everything else except the spaghetti squash and stir together well.  Cover and cook on low 4-6 hours.

Serve over spaghetti squash.

Super Stewy Chicken Vegetable Soup

Recipe Author: Simmie Sinow

This is a family recipe passed down from my great grandmother to my grandmother, 

to my mother--and finally to me.  Each time I make it, I change something else!!! 

Great Gram used to make it in a soup pot on the stovetop, but mom and I 

always liked making this in a crockpot.

Combine the following in a large crockpot:
28 oz can crushed tomatoes
4 cups chopped (small) cabbage (I got the shredded and diced the heck out of it)
1/2 of a 12 oz pkg broccoli slaw, chopped
4  7-oz cans of mushrooms, liquid included
4 carrots, cut up
1 large sweet onion, diced, then run through your food processor (I have a Ninja)
2 large bell peppers, diced (I use orange)
4 cups vegetable or chicken broth

I use the oregano/basil crushed tomatoes, so taste the broth before adding too many other spices! I use an all-purpose spice like Cavender's Greek Seasoning (which I make at home instead of buying due to added sugar in the store-bought version) or some other italian seasonings.

Cook on high in your crockpot for about 2 hours before adding the chicken -- the carrots need that amount of time to soften up.

Then add:
3 chicken breasts, diced (I do not cook them before putting them in the soup--no need to)

Once the carrots have started to soften, add the chopped/diced chicken and cook on medium or low for another 1 1/2 to 2 hours.

This soup is REALLY thick, so for those of you that enjoy stewy soups, this one's for you!!!

I was going to add diced celery and some eggplant, but well, I ran out of room.  This would be a good vegetable soup without the chicken, for snacks and such as well.

The recipe I've used for a long time calls for 14 oz of broth and 2 cups of water, but with vegetable stock, it's not as strong, so I just used 4 cups of vegetable broth and no water.

For Vegetarians: Just omit the chicken and make sure to use vegetable stock. You can also put some cubed tofu into it for some protein.

This soup freezes really well and this recipe makes a lot.  It makes approximately 16 to 20 1-cup servings.

Turkey Breakfast Sausage

Thanks to The Yummy Life for this recipe!

Oh nommmm nommmmm, one of my favorite recipes! These are good as mini breakfast sausage patties or you can make them larger for lunch. Also, they are good to crumble up for use in an egg muffin (I make the Jumbos, none of that small stuff!) or any other variety of dishes.

The only modification needed is that canola oil should not be used; use olive oil or another Paleo-approved oil for making these.

To view the full recipe and instructions from The YummyLife recipe go HERE