Here’s another installment in my Paleo Meal Planning series. I haven’t included breakfast and lunch. Most of the time my breakfast consists of eggs and bacon and lunch is leftovers or a smoothie. If you’d like me to include a menu for breakfast and lunch leave a comment and if the consensus is “we want them” I’ll include them in next weeks menu .
You could probably tell from last weeks menu that I love crock pot meals. Honestly, I’m all about simple, no fuss meals. Yes, sometimes I get my gourmet on, but more often than not, I want to be done in 30 minutes or less. My menu easily feeds 2 adults and 1 toddler. There will be leftovers which you can eat for lunch, freeze or turn into another dinner. Without further ado here’s this weeks paleo meal planning:
Beef and Liver Burgers with Oven Roasted Sweet Potato Fries.
Orange Wings from the book “[amazon_link id=”B003VRN4V6″ target=”_blank” container=”” container_class=”” ]French Food at Home”[/amazon_link] with buttered carrots.
- 20 chicken wings
- Sea salt and black pepper to taste.
- 3 tbsp . of olive oil I use coconut oil
- 1/2 tsp ground cinnamon power
- 1 tsp to 2 ground coriander
- 2 shallots
- 2 cloves garlic
- 1/2 cup of fresh squeezed orange juice
- grated zest of 1 orange
- 1/2 cup of chicken broth
- A handful of chopped fresh cilantro or mint
- Preheat oven to 400 degrees.
- Season the wings with salt and pepper.
- Heat 2 tablespoons of the oil in a large skillet and brown the wings well on all sides working in batches if necessary.
- Combine the cinnamon and coriander in a backing , then tilt the browned wings into it, tossing to coat.
- Transfer to oven and baked until completely cooked, 15 - 20 minutes.
- Meanwhile, add the remaining tablespoons of oil to the skillet, and sweat the shallots and garlic until softened, 3 to 5 minutes.
- Deglaze the pan with the orange juice, scraping the pan juices.
- Add the zest.
- Pour over the broth and boil rapidly to reduce the sauce consistency, 5 to 10 minutes.
- Taste and adjust the seasonings.
- Remove the wings from the oven and toss with the sauce, then with the cilantro or mint.
Recipe is by Laura Calder from the book "French Food at Home"
Pulled BBQ Beef using this recipe with Coleslaw – Note: I just add water and a couple of knuckle bones as a replacement for the condensed beef broth. I also make my BBQ sauce. Save the leftover beef for Saturday.
Easy Coconut Chicken with steamed broccoli
Crock pot pork with mashed sweet potatoes and steamed green beans. I cook this longer, on low for 8 -1 0 hours. Save the Pork for Sunday
Make these Coconut Flour crepes and stuff them with the shredded beef you made on Wednesday. Place in a baking pan and cover with your favorite enchilada sauce and bake at 350 for 35 – 40 minutes.
Take the left over pork from Sunday and make Pork and Apple Stew or if you’re feeling lazy throw it with some veggies into a frittata and serve with sweet potato hash browns.