Sometimes I felt like this day would never arrive. After a few years of collecting recipe ideas, the summer of 2015 spent recipe testing, months of writing,...Read More
Five Paleo Dinners To Cook Next Week #42
Thank you so much for the warm response to our pre-sale announcement about Well Fed Weeknights. I think you are going to really love the new recipes! Be sure to treat yourself to the free 70-page sampler of our new cookbook; it includes 18 recipes you can start making right away.
The recipes in this week’s roundup of awesome dinners are just the kind of thing you’ll find in Well Fed Weeknights: bold flavors, bright colors, and international flair all packed into recipes that are very easy to make and come together fast. If you like these, you’ll love Well Fed Weeknights. Maybe you should pre-order a copy!
Amazon | Amazon Canada | Amazon UK | BAM! Books-a-Million | Barnes & Noble | BookPeople
Hudson Booksellers | Indie Bound | Indigo | Powell’s | Target | Walmart
In other news… I’m so ready for pumpkin-spice and chili season!
And it shows in the recipes below. Two of my favorites—Chocolate Chili and Spicy Pumpkin-Spiced Pepitas—are on the menu. There’s a nip in the air, the New England Patriots are 2-0, our CSA Farm is lush with fall raspberries, and my morning run was brilliantly sunny and cool. For today, things are just as they should be.
Hope you have a day that’s just the way you want it. Happy cooking!
Italian Hoagie Salad
Cookup Tips: It’s the best part of a sub without the bun, and it can be thrown together in about 10 minutes. This taste best when it’s tossed just before eating, but if you wanted to get a jump on it, you could pre-julienne the deli meats.
Recommended Sides: It’s everything you need in one delicious bowl!
Paleo Creole Ham & Cauliflower Rice (Whole30 compliant)
Cookup Tips: Chop the raw cauliflower into rice and store in a covered container in the fridge until you’re ready to make the whole recipe. You can also cut up the veggies and ham in advance.
Recommended Sides: This really doesn’t really need a side, but if you want extra credit, and extra vegetables, I recommend steamed green beans with garlic, olive oil, salt, and pepper.
Jalapeño-Bacon Burger Balls (Whole30 compliant)
Cookup Tips: Meat “dough” can be made 1 day in advance then cooked—or you can cook the meatballs during your Cookup and re-heat just before eating. They’ll stay fresh and tasty for 5-6 days after cooking. They also freeze like champs!
Recommended Sides: You kinda really need some oven fries with these. You can go for Crispy Oven-Baked Sweet Potato Fries, Herb Parsnip Fries, or Classic Diner-Style Home Fries—don’t forget the Kickass Ketchup! You can prep all the potatoes in advance, then throw them in the oven with the meatballs just before eating.
Yucatan Green Chile Sauté (Whole30 compliant)
Cookup Tips: This recipe takes just 30 minutes, so you could make it to order. If you want to get a jump on it, rice the cauliflower, prepare the spice blend, and make the sauce in advance; store everything in separate airtight containers in the fridge. When it’s time to eat, begin with the “Cook the meat” step.
Recommended Sides: You don’t need one, but if you want to add some resistant starch—and extra yumminess—you could make some Crispy Plantains.
Chocolate Chili (Whole30 compliant)
Cookup Tips: The weather is finally behaving like chili season! I recommend you make a double batch of Chocolate Chili this weekend and pop half of it in the freezer for next weekend, so you never have a chili emergency.
Recommended Sides: I like it on top of spaghetti squash, then topped with avocado..
Condiment (Whole30 compliant)
Homemade Olive Oil Mayo
Cookup Tips: I probably don’t even need to remind you to make this during your Cookup, but just in case… with mayo on hand, you’ve got a magic wand to turn blah into BAM. Use it to make tuna salad, egg salad, and creamy dressings like Ranch, Creamy Italian, Southwestern Cumin-Lime (for the Yucatan Green Chile Sauté), and Spicy Coconut—all of which are great on salads, but also perk up cooked chicken, pork, beef, and fish.
Cookup Tips: Pumpkin-Spice-Everything Time is coming! These are great sprinkled on roasted sweet potatoes, soups, and salads. You could also spread an apple slice with Sunbutter then add a few raisins and pepitas for a sweet fall dessert.
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So, these all look amazing. Just saw your post over on MDA… now headed to pre-order your book! Cheers!!
YAY! Thanks for the support! Try that Beef Milanesa recipe on Mark’s Daily Apple; it’s really good.
I pre-set-up the Italian Hoagie Salad during my [first!] cook-up yesterday. [It’s tomorrow’s lunch — I cut up the meat and put together the dressing.] I also made your Moroccan Meatballs (last night’s dinner) and Scotch Eggs. Since it’s just me, a big chunk of the food has ended up in the freezer for the future. Can’t wait to get the books in my hand. (I’m using the library copy of WELL FED until it needs to go back next week. 🙂 )
Don’t you just love when you can stash food in the freezer?! I always feel like someone else has cooked for me when I pull the food out later. LOVE THAT! Hope the Italian Hoagie Salad was awesome.