Paleo Lifestyle

Spaghetti and Meatballs with Spaghetti Squash in the Crock Pot

We are definitely in the “comfort food” season in Northeast Ohio.  I have not quite adjusted to the bone chilling weather we have been having lately.  Luckily, there are more Crock Pot meals to warm your bones than there are cold days.  I like today’s recipe because everything is done in one pot and that is always a bonus.  Don’t be afraid to make modifications to this recipe to fit your family’s taste buds.

Spaghetti and Meatballs with Spaghetti Squash in the Crock Pot

1 pound of meatballs cooked (can be frozen, just make sure they are cooked)
24 oz. jar of Tomato Basil Marinara Sauce (available at your local meat market
12 oz. can of Pizza Sauce (available at your local butcher shop
4 Tablespoons of grated Parmesan Cheese
2 Tablespoons of Granulated Garlic
1 Tablespoon of Dried Oregano
8 oz. can of Tomato Paste
small spaghetti squash cut around the middle with the seeds removed (scrape out with a spoon)
Optional for your Spaghetti Sauce
1 onion (peeled and diced)
2 cups of cleaned and sliced mushrooms
1 1/2 pounds of Smoked Sausage cut in 2 inch pieces (available at your local meat market

Place the meatballs and sausage (if you are using) in the bottom of the crock pot. Place onions, mushrooms (if you are using) on top of the meat. Cover with the remaining sauce and spices. Stir together. Place the 2 halves of the spaghetti squash on top of the sauce (cut side down) and put the lid on the crock pot. Place the setting to high and cook for 4 1/2 hours to 5 hours. Remove the Spaghetti squash halves from the crock pot and put the setting on low. Wear kitchen gloves when handling the spaghetti squash because it will be hot. Use a fork to scrape the “spaghetti” out of the squash shell.  The “spaghetti” will be al dente.

Serve the Spaghetti sauce over the Spaghetti Squash. A healthy, easy meal and no one needs to be the wiser. Until next time…From our Butcher Block to your Table.

 

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Beef Stew

Sometimes you just have to get back to basics.  I have gotten off of the Paleo Wagon a little and I have seen a few pounds creeping up.  The secret is to nip the weight gain in the bud.  I have sworn off sweets and I am concentrating on “basic” foods.  Basic doesn’t have to mean boring.  You can make some “rib sticking” meals that are delicious.  Beef stew is certainly in that category.   Whatever the occasion you will be glad for the leftovers.  You can cook once and feast on this meal several times.  It will not get boring.

Roast Beef Stew
7 pound Beef roast (available at your local meat market)
2 Tablespoons of Michael’s Special Seasoning
4 pounds of carrots, peeled and cut
4 pounds of red skinned potatoes cut in fourths
3 pounds of onions peeled and sliced
2 Tablespoons of Beef soup base (available at your local butcher shop
6 Cups of water

Place onions in the bottom of your crock pot. Season the roast with Michael’s Special Seasoning and place on top of the sliced onions. Place Crock Pot on high and cook for 3 hours. Add all the additional ingredients to the crock pot. Reduce the heat to low and cook an additional 6 to 7 hours. The beef roast should be fork tender when this is ready to eat.

That’s all for this week. Until next time…From our Butcher Block to your Table

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Grilled Flank Steak

Summer is not through with us and I am not through with Summer.  I have been taking advantage of these beautiful days to walk, play tennis and grill out.  This recipe has become a family favorite and leftovers can be used to make delicious fajitas.

Grilled Flank Steak

2 Flank Steaks (Trimmed at your local meat market)
4 Tablespoons of Extra Virgin Olive Oil
4 teaspoons Chili powder
3 teaspoons ground Cumin (or smoked Paprika)
2 teaspoon granulated Garlic
1 teaspoon dried Oregano

Combine Olive Oil and spices in a Ziplock bag and mix well. Add Flank Steak, marinade overnight, turning bag several times to coat steaks.

Heat charcoal grill, I recommend using the chimney starter by Weber and letting the coals get hot for 20 to 25 minutes.

Remove the Flank Steaks from the marinade and put on the grill. If flames shoot up, place the lid on the grill, making sure the vents are open. Cook for 8 minutes. Turn the Flank steaks and cook for an additional 8 to 9 minutes. Let the steaks rest for 5 minutes. Slice against the grain.

That’s all for this week.  Until next time…From our Butcher Block to your Table.

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Peach Paleo Ice Cream

That is quite a mouthful–Peach Paleo Ice Cream!  Peaches are plentiful right now.  What better way to use them than to make healthy ice cream?  Nothing says summer like ice cream!  Well, here is for one more hurrah for summer.

Peach Paleo Ice Cream

2 cans of coconut milk (full fat)
4 eggs
3 teaspoons real vanilla extract
3 Tablespoons of honey
3 peaches

Put a sauce pan of water on the stove and bring it to a boil. Place coconut milk and vanilla in a ceramic bowl and place it on top of the boiling water (double boiler). Reduce the heat to low and simmer until the coconut milk is hot. Do not bring it to a boil. Take the eggs and put them in a separate bowl and whisk them together. When the coconut milk is hot, put a ladle of the milk in with the eggs and stir vigorously. Repeat until you have added 3 ladles of the milk to the eggs. Then incorporate the egg/coconut milk mixture into the bowl on top of the saucepan. Whisk and cook for 3 to 5 minutes. Remove from heat. Add the honey. While the mixture is cooling, peel the peaches. Slice them and mash them with a fork. Add the honey to the mashed peaches. You should have about 1 cup of peaches. When the custard is cool, add the peaches to the custard.

Follow the directions for your ice cream freezer and freeze the ice cream. If the ice cream is too soft when it comes out of the ice cream freezer  put it in a container and freeze it for an hour.

Hope you enjoy this treat. Have a safe and fun Labor Day week-end. Until next time…From our Butcher Block to your Table.

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