Five Paleo Dinners To Cook Next Week #87

Despite my deep affection for spices and my willingness to eat just about anything—except capers (hate ’em!) and mushy peas—I am a very boring eater most of the time. I could eat the same things for breakfast, lunch, and dinner most days, as long as the menus included a salad, some pan-fried plantains, and homemade mayo somewhere. I love leftovers—because it feels like someone else cooked for me— and I enjoy dinner so much more when I can just be on autopilot while cooking (or even better, reheating).

But perhaps you like a little more variety!

With that in mind, this week’s collection of recipes includes plenty of contrast: something grilled, something noodley, something cool and crisp, something unusual, and nachos. Because NACHOS! Plus, Caramel Apple Applesauce because it’s ridiculously delicious and everyone likes something that’s delicious. Happy cooking!

Dinner Ideas (Whole30 compliant)

Russian Shashlik

Cookup Tips: You can marinate the meat up to 24 hours in advance, then cooking takes just 10-15 minutes. YAY! (And if you’re geography doesn’t allow for outdoor grilling right now, you can broil or roast the kebabs in the oven!

Recommended Sides: Definitely make the carrot salad that’s on the page with the kebab recipe—and Cauliflower Rice is an excellent go-along, too.

Paleo Pizza Noodles

Cookup Tips: Spiralize and sweat the zucchini noodles. Precook the ground meat with the spices and pepperoni. Make the sauce. Store everything separately in airtight containers in the fridge. When it’s time to eat, heat a large, nonstick skillet over medium-high heat, and stir-fry the whole shebang.

Recommended Sides: This is everything you need in one bowl, but a salad with Good Seasons Italian Dressing or Creamy Italian Dressing is never a bad idea.

Cobb Salad

Cookup Tips: You can prep all of the components in advance: roast the chicken, cook the bacon, make the dressing, chop the veggies (except for the avocado; cut that just before eating). Then when it’s time to eat, toss it all together and enjoy!

Recommended Sides: None needed. That’s a win all around.

Plantain Nachos

Cookup Tips: You can cook the meat, chop the raw veggies, and make the chips in advance—or skip the chips and make a taco salad instead. Or try Crispy (green) Plantains or Pan-Fried (yellow) Plantains. You can boil the plantains in advance, so when you’re ready to eat, all you need to do is fry ’em up. Dice the avocado just before eating for the best flavor.

Recommended Sides: Keep it simple! Cut up raw veggies—cucumbers, carrots, pepper strips—to eat alongside your nachos. If you’re open to a smidge more work, Cauliflower Rice is nice.

Meat & Spinach Muffins

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 Tahini Dressing.

Condiment (Whole30 compliant)

Caramel-Apple Applesauce

Cookup Tips: This can just simmer away on the back of the stove while you go about your business, and then you’ll have a big jar of happiness to add to meals that need extra cheer. (And don’t forget about these Gingerbread-Spiced Pecans!)

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