Category Archives: Recipes

Taco Meat Loaf

Image courtesy of Taste of Home Recipes

So I haven’t been keeping up with this blog but I make sure to cook at least 75% of the time now. I still don’t like grocery shopping and I don’t think I ever will, but until Whole Foods and Chuck’s start their own delivery service, I am stuck!

I can’t even remember where I found the recipe that inspired me to make this – maybe pinterest. Modified it a bit to suit my own inspiration. Big M loved it, it was a little spicy for Little M, but that was my bad, mistakenly grabbed the “medium” salsa. (woops!) He liked it anyway, it was just a bit too spicy for him to fully enjoy it.

Definite Keeper


  • 1 cup crushed ritz crackers
  • 1 envelope taco seasoning
  • 1/2 cup your favorite salsa
  • handful of sliced crimini mushrooms, chopped
  • 1/2 cup onion, chopped
  • 2 eggs, lightly beaten
  • 2 tablespoons Worcestershire sauce
  • 2 pounds ground beef
  • Salsa, sour cream, shredded cheddar cheese and additional olives, optional


  1. In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Press into a greased 9-in. x 5-in. loaf pan.
  2. Add layer of salsa over meat.
  3. Bake, uncovered, at 350° for 1-1/2 hours or until no pink remains and a meat thermometer reads 160°.
  4. Add layer of shredded cheese on top and let melt before serving. Top with sour cream.

Recipe modified from:


Paleo Chicken Nuggets and Veggie Ravioli, Roasted Asparagus Spears


Image by Allie's.Dad via Flickr

I should’ve taken a picture, but everyone was starving so I’ll have to make it again and take a picture. But it was awesome, so going to share it!

Ingredients / Shopping List

  • 20 Asparagus Spears
  • 3 Chicken Breasts
  • Onion
  • Sliced Mushrooms
  • Garlic Cloves
  • Broccoli
  • Ravioli/Tortellini ( Follow package instructions )
  • Almond Meal
  • Grated Parmesan
  • Egg Whites
  • Butter / Cooking Oil
  • Basil Flakes, Salt, Pepper, Garlic Salt
  • Purchased Pesto Sauce
If you’re using pre-cooked chicken, start this first! Roast Asparagus Recipe

How to Prepare Paleo Chicken Nuggets

I pre-cooked my chicken and sliced it a few days ago, and used leftovers. I won’t cover in depth how to cook the chicken, but I boiled mine in water. Use a meat thermometer to ensure your meat gets to the safe consuming temperature!

  1. Heat cooking oil/butter in a large deep fry skillet.
  2. Mix Almond Meal, Parmesan, Basil, Garlic Salt, Pepper in a bowl.
  3. Place chicken slices/strips in a ziplock baggie and add egg whites. You want enough to cover the chicken so that the almond meal sticks to each piece.
  4. Drain excessive liquid from chicken baggie and then add dry mixture.
  5. Coat chicken thoroughly with mixture and then add to skillet. ( Watch for oil pops! )
  6. Cook chicken until brown on all sides, then set aside on a towel and cover.

How to Prepare Veggie Pesto Cream Sauce

  1. Heat over medium cooking oil/butter in a sautee pan.
  2. Add mushroom slices, onion ( sliced, diced, you choose ! ), pressed garlic to pan and cook on medium-high heat for 2-3 minutes.
  3. Add broccoli and cover for 10 minutes, stirring occasionally.
  4. While veggies are sautee-steaming, mix 1/4 Cup Almond Meal, 2+ Tbsp Pesto Sauce, 1/4 Cup Milk or Heavy Cream ( if using Heavy Cream, add 1/4 Cup water ) in a bowl.
  5. Add cream sauce and cooked ravioli to pan, coating everything evenly. Heat over low-medium heat for a couple minutes and serve.

Paleo Frittata

I used beef bacon, broccoli, carrots, onions, and garlic. Only request was ‘moar meat!’

Recipe followed from:

Tuna wraps made with egg for lunch

Image from

Added cumin to the tuna, and used flaxseed meal as a replacement for almond meal.


Pan Fried Veggies and Chicken

Rating: “super awesome”


  • 1 bag of chicken ( pictured )
  • 3 mini sweet peppers – sliced
  • fresh sliced mushrooms
  • fresh green beans
  • 2 red potatoes
  • 3 tbsp olive oil
  • 2 tbsp butter/margarine
  • 1 tbsp balsamic vinegar


  1. Heat 2 tbsp oil and butter in large skillet. Cut up red potatoes into small squares and add to oil and butter. Cook on medium-high for about 20 minutes, keeping it covered and stirring occasionally. Allow potatoes to brown before really stirring up. (Watch for grease pops! ouch! )
  2. In a separate skillet, heat on medium-high: remaining oil, balsamic vinegar, peppers, mushrooms, and beans. Stirring occasionally for 5 minutes.
  3. Add chicken to veggie skillet and cover. Cook for 15 minutes.
  4. If your potatoes are done ( see if the biggest ones squish easy with a fork ) then you can chow! Otherwise just put chicken veggie skillet on low & covered until potatoes are done.

Steak and Potatoes

Steak and Potatoes



Cook Time: 20mins


  • 0.8 lbs of boneless new york strip steak
  • 2 tbsp olive oil
  • season salt/steak seasoning
  • steamers potatoes and green beans bag

Cooking Instructions:

  1. Heat olive oil in skillet on medium heat. Cut up steak, removing fat. Coat steak  cubes with season salt/steak seasoning.
  2. Add steak to skillet, stirring it in the olive oil. cook for 5 mins covered.
  3. Add steamers bag to skillet, cover and cook for 10 mins.
  4. Let sit for 5 mins.

Chicken Garlic Cheese Tortellini

Chicken Garlic Cheese Tortellini


Cook Time: 20mins | 4/5 Spoons


  • 2 cloves finely chopped/pressed garlic
  • 6 oz cooked grilled chicken strips
  • 9 oz Buitoni Whole Wheat 3 cheese tortellini
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup milk
  • 1/2 tbsp flour
  • 2 tbsp butter
  • 2 tbsp olive oil
  • sliced mushrooms
  • 2 tbsp pesto sauce ( Buitoni )
  • spices ( i used cayenne pepper, ginger, pinch of salt )

Cooking Instructions

  1. Start boiling water for Tortellini. in a 12″ skillet, add butter, garlic, mushrooms, and olive oil. heat over medium until garlic is brown.
  2. Lower heat to medium-low and add chicken to skillet.
  3. Once you add your Tortellinis to the water, mix milk and flour, and add to skillet.  Add pesto sauce and Parmesan cheese to skillet and stir over medium-high heat.
  4. Bring chicken sauce mix to a light boil, and then reduce heat to low, stirring frequently.
  5. Once your tortellinis are done, strain and add to skillet. Toss & eat!