Special Thanks to Fit Moms Full Plates, Popular Paleo, and Life Made Full

Rotisserie Chicken Salad Casserole By: Fit Moms Full Plates

½ diced onion • ½ cup sliced almonds • ½ tsp salt • ¼ tsp pepper • ¼ tsp paprika • 2 tbsp lemon juice • ½- ¾ cup paleo mayo • 2/3 cup broken plantain chips (or potato chips for a real treat!)

Mix all ingredients except plantain/potato chips into a large bowl. Pour into a shallow greased casserole dish. Bake uncovered at 375°F for 15 minutes. Remove from oven & sprinkle plantain chips on top. Return to oven and cook an addition 5-10 minutes, or until chips begin to brown slightly.

 

Paleo Tex-Mex Casserole By: Popular Paleo

1 – 1.5 pounds grass-fed ground beef • 2 cups spinach • 2-3 carrots, diced (about a cup) • 1 parsnip, diced (about a cup and a half) • 1 zucchini, diced (6” zucchini/one cup) • 2 cups diced bell peppers • 3-4 cloves garlic, minced • 14.5 oz can organic diced tomatoes • 3 TBSP preferred Paleo-friendly fat (I used bacon grease) • 1/3 cup taco seasoning (or make your own) • 1/2 tsp sea salt • 5 cups shredded sweet potatoes • 1/2 cup coconut oil, melted • 1/2 tsp onion powder • 1/2 tsp chili powder  • 1/2 tsp ground coriander • Optional garnish: fresh cilantro, sliced scallions, avocado and hot sauce

Pre-heat the oven to 375 degrees (Fahrenheit). Chop, dice and mince all the veggies and garlic. Notice that the volume of veggies to meat in the recipe is astoundingly in favor of the vegetables! Melt half of your fat of choice in a very large skillet or heavy-bottomed pan and add in all the veggies. Season with that 1/2 tsp of sea salt, toss together and cook these down until they are just about fork tender. Remove from the pan and set aside for later. In the same pan, add in the other half of your fat and get it up to temp.  Crumble in the ground beef, top with taco seasoning (purchased or your own blend, whatever you are comfortable with), mix and brown. While the ground beef browns, break out your grater. Now, grating is my all-time LEAST favorite chore in the kitchen, so this girl goes right to her Cuisinart food processor and shredder disk attachment.  Peel enough sweet potatoes to get you about 5 cups worth — I used 3 fairly large ones. Grate the sweet potatoes and set in a large mixing bowl. Melt 1/2 cup of coconut oil and pour over the shredded sweet potatoes while warm, toss immediately! The coconut oil will start to solidify again as it cools, so work efficiently. Once the coconut oil is mixed well, sprinkle the sweet potatoes with the onion powder, chili powder and ground coriander. Mix together. Bake at 375 degrees (Fahrenheit) for 20-30 minutes, then remove the foil and broil on low for 5 minutes — or until the sweet potatoes have browned and crisped up a bit.  Eyeball it. To serve, top with fresh cilantro and sliced scallions with some avocado and hot sauce on the side! And when you’re staring down some leftovers, reheat and top with a runny fried egg! Makes a great breakfast, lunch or dinner!

 

Paleo Shepherd’s Pie By: Life Made Full

1 batch mashed cauliflower (recipe below) • 3 lbs ground beef • 1 onion, diced small • 1 can diced tomatoes • 1 tsp garlic • 2-3 tsp garlic salt • 2 tsp chili powder • 2 tsp Italian seasoning • 1 can tomato paste • 2 TBSP olive oil

Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent. Add tomato, garlic, and garlic salt and cook for a few minutes. Add ground beef, chili powder, Italian seasoning and tomato paste and cook until meat is browned. Pour into a large casserole dish; 9×13 may fit it all, but mine was a bit bigger.

Recipe: Mashed Cauliflower (from Well Fed):

2 bags frozen cauliflower florets • 2 teaspoons minced garlic • 3 TBSP coconut oil • 3/4 cup coconut milk • salt and pepper to taste • 2 TBSP + 2 tsp chopped dried chives

Cook the cauliflower according to package directions until very soft. Drain and pour into food processor or blender. In a small saucepan, heat garlic, coconut oil, coconut milk, salt and pepper for about 1 minute.

Puree the cauliflower in food processor blender, scraping down sides. Add coconut milk mixture to processor, along with 1 TBSP chives. Process about 10-15 seconds. Taste and adjust seasonings. Sprinkle with chives. Spread over meat mixture, and bake at 350 degrees for about 30 minutes.