It's been hot and steamy here in Vermont for the past few weeks, so when we had a few friends over for dinner recently, I...Read More
Five Paleo Dinners To Cook Next Week #72
I usually try to find some kind of theme for the recipes I collect each week, but this week, I’ve simply chosen meals that are a) very delicious and b) things I feel like eating right now. We had the Banh Mi Bowl two days in a row already this week (Monday and Tuesday), and I think I’m going to make it again tonight. I toss together a double batch of the pickled carrots because I love them to distraction, and they’re great on a regular-ol’ salad. Maybe you want to try that, too!
It is definitely fall here in Prague.
So I also have soups in heavy rotation. This week, I made a carrot-caraway soup (recipe coming on Monday), Czech Garlic Soup, and Silky Gingered Zucchini Soup—all lovely ways to get veggies and bone broth into my belly. Wishing you good things in your belly, too!
Dinner Ideas (Whole30 compliant)
Cookup Tips: Make the mayo and cut all the raw veggies and herbs; store everything in separate airtight containers in the fridge. When you’re ready to eat, stir-fry the pork and build your bowl.
Recommended Sides: None needed! This is a one-bowl wonder. (Although the addition of cauliflower rice is not a bad idea.)
Cookup Tips: This can be made in advance for a quick reheat just before eating. Just put the bacon and soup in separate, covered containers after cooking and reunite them in your bowl.
Recommended Sides: This soup is a side, so you need a protein entree to go with it (or on top of it). Roasted chicken thighs or pork chops are a good choice—or rotisserie chicken from the grocery store, if you’re in a pinch. You could also brown some ground pork with salt, pepper, and garlic, add sprinkle it on top of the soup.
This recipe is from my new-ish Well Fed Weeknights, and I actually did a bunch of research to find the Colonel’s secret recipe from Kentucky Fried Chicken to figure out the seasonings in the coating. I think it worked! Cooking time? 30-35 minutes.
Cookup Tips: Season the ground chicken and form the meatballs. Prep the fried chicken coating. Wash and cut the collard greens. Store everything separately in airtight containers in the fridge, then follow the directions for cooking the meatballs and greens.
Cookup Tips: These taste great (or maybe better!) on days 2 and 3, and they freeze well, too. Make a batch (or a double batch) on the weekend and enjoy them all week long. They’re delicious as a main meal with a salad, cold out of the fridge for a snack, or sliced in half, grilled in a pan, and topped with eggs for breakfast… plus there are plenty of spice variations so you can keep it interesting.
Recommended Sides: I like these with a simple salad on the side with a luscious dressing (like, maybe, Creamy Italian.)
This recipe is also from Well Fed Weeknights, and it’s one of my favorite recipes ever. HOAGIES!
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!
Nibble (Whole30 compliant)
Cookup Tips: These take about 20 minutes to make and they add flavor to your meals for weeks! Dave and I have been eating salads for lunch every day lately, and having a special little something—like spiced nuts or out-of-season (I-don’t-care) blueberries—makes the salad way more interesting and delicious. You might also sprinkle these on roasted sweet potatoes, on top of soup, or mix with some raisins for a quick snack.
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