Mama Corleone's Sausage and Peppers

We had some sausage and spaghetti squash to be cooked so I found this recipe and put the two together!  Apparently this was inspired by "The Godfather" though in the absence of true pasta, I doubt this would pass for them.

Ingredients:

1 spaghetti squash
4-4 oz links sweet Italian sausage
5 assorted bell peppers, seeded and cut into strips
1 clove garlic, minced
1/4 c coconut oil
1/2 tsp dried oregano
1/2 tsp dried basil
Salt and pepper to taste
1/4 c minced flat leaf parsley
Freshly grated Parmesan cheese to taste

1. Preheat oven to 375 F.  Cut spaghetti squash in half lengthwise. If it is too difficult to cut (even for us CrossFitters, this is a possibility), pierce a few holes in it and microwave for a few minutes.  Place cut down side on baking dish.  Bake for 45 minutes.
2.  While the squash is baking, slice sausages lengthwise, and remove the casings. Brown sausages in a large skillet over medium-high heat with a drizzle of the coconut oil. Remove sausages to a platter.
3. Add the bell peppers, garlic, oregano and basil to the skillet, and drizzle with the remaining coconut oil. Saute over medium heat until peppers are tender.
4. Toss the pepper mixture with the spaghetti squash and sausages until well blended, and season with salt and pepper to taste. Garnish with Italian parsley and Parmesan cheese.

Moroccan Chicken

This dish smelled sooo good cooking!  It has a long list of ingredients, but most of the list is spices so not to worry.  This is from The Primal Blueprint Cookbook.

Ingredients:
4 chicken thighs/breasts
2 Tbsp oil
1 onion, finely diced
3 garlic cloves, finely diced
1 Tbsp finely chopped ginger
1/2 tsp turmeric/curry
1/2 tsp cinnamon
1 1/2 tsp paprika
1/2 tsp coriander
1/2 tsp cumin
1/4 tsp cayenne
1 - 14.5 oz can diced tomatoes
2 c water
1/2 c finey chopped cilantro
1 lemon, thinly sliced
2 c green beans, cut in half
1/4 c finely chopped mint
Juice from 1 lemon

1. Saute onion, garlic and ginger in oil until soft and slightly browned.
2. Add spices and saute a minute more. Then add chicken, tomatoes, water, cilantro and sliced lemon.
3. Simmer with a lid for 30 minutes.  Add green beans, mint and lemon juice.  Simmer a few more minutes untill green beans are done.
4. Serve over cauliflower rice.

Stuffed Eggplant

Another super easy, really yummy recipe from Mark's Daily Apple.  Serves 4.

Ingredients:

2 large eggplants
5 Tbsp olive oil
1 c onion, chopped
2 cloves garlic, minced
1-14.5 oz can diced tomatoes, drained
1/2 tsp dried thyme
1/2 tsp ground cayenne pepper
8 oz ground beef, bison or pork, cooked
¼ c almond flour
2 Tbsp fresh chopped parsley
Salt and Pepper to taste

1. Preheat oven to 400 F. Wash the eggplants and cut in half lengthwise. With a spoon, remove pulp (but don’t throw away!) to leave a scooped-shell about ½ an inch thick.  Chop the eggplant pulp coarsely and set aside.
2. In a large skillet, heat half of the olive oil. Place the eggplant shells cut-side down and cook for about five minutes. With tongs, transfer shells to a shallow, oven-proof dish.
3. Add remaining oil to skillet and sauté onions and garlic for 2 minutes over medium heat.
4. Add eggplant pulp, tomatoes, thyme, cayenne pepper, and salt and pepper to taste and cook over medium-high heat until the majority of the moisture evaporates and you are left with a stew-like mixture.
5. Remove from heat and mix in cooked meat. Stuff the eggplant shells with the stew-like mixture, top with almond flour (a stand in for breadcrumbs).
6. Bake in oven for 15 minutes. Remove from oven, top with chopped parsley

Mushroom Pork Chops

This recipe was easy and yummy. The best part - only one dish to clean!!  I found it here.

Ingredients:
4 pork chops
Salt and pepper to taste
1 pinch garlic salt, or to taste
1 onion, chopped
1/2 pound fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup (As always, check ingredients)

1. Season pork chops with salt, pepper, and garlic salt to taste.
2. In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through

We served ours with mashed cauliflower "rice"

Chicken Soup

This is a really easy, super delicous recipe from The Food Lovers' Primal Palate.  You can make this on the stove in about 45 minutes or in the crockpot so it will be ready when you get home!

Ingredients:

5 boneless skinless chicken breasts
3 containers chicken broth
1 large onion
2 c chopped celery
1 c baby carrots
Garlic powder
Pepper
Dillweed

1. Place chicken in a large soup pot/crockpot.
2. Chop whole onion into bite size pieces and place into soup pot. Pour in chicken broth and season with garlic powder, pepper, and dill weed.
3. If cooking on stove, cook over medium and bring soup to a boil. Reduce heat to simmer, cover and cook for 30 minutes. After 30 minutes add in celery and baby carrots and cook for another 45 minutes to an hour.  If cooking in crockpot, add celery and carrots and cook lover low for 6-8 hours.