Baked Gemelli

 Just typing up an old favorite (we use gluten free pasta) so I can pin it for my daughter to find.

Baked Gemelli is how it's labelled in my binder of really old  recipes. No idea original author.  I did not create this.

Ingredients:

1 chopped onion

1 tbsp oil

1 pound ground beef

16oz gluten free rotini pasta

28oz diced tomatoes, drained

1.5 tsp salt

1/2 cup pesto

1.5 cups mozzarella, shredded

.25 cps parmesan cheese, grated

Directions:

Preheat oven to 400'

oil a 9x13 baking dish.

In large pot, cook pasta as directed.

In large pan - heat oil over med heat.  Add onion and cook until softened. Stir in ground beef and cook until no longer pink.

Drain any excess fat. Add tomatoes and salt and simmer until liquid mostly evaporates - 5-10 minutes.

Remove from heat and stir in pesto sauce.  Add drained pasta and toss with meat sauce.

Place half of mixture in baking dish. Cover with half mozzarella and half of parmesan.

Repeat with remaining pasta and cheese. Bake ~15min.

Image looks similar to this I found online:

Chicken Piccata from Everyday Paleo

 Everyday Paleo Site I had bookmarked is no longer available. Just adding recipe here I had printed out from them once upon a time.

Chicken Paleo Piccata

3 – 4 chicken breasts

2 tbsp ghee

3 green onions diced

6 garlic cloves minced

3 tbsp capers

¼ cup white wine

½ cup chicken stock

3 tbsp olive oil

Juice from 1 lemon

Sea salt and fresh ground pepper to taste

Butterfly the chicken breasts by cutting in half lengthwise.  Place the butterflied chicken pieces in between two pieces of parchment paper and with the flat side of a meat mallet, gently pound the chicken until it’s approximately ¼ inch in thickness.  Cut the pounded pieces of chicken in half and set aside.  In a large sauté pan heat the 2 tbsp of ghee over medium high heat.  Your pan should be really hot.  While your pan is heating lightly sprinkle both sides of the chicken with the sea salt and black pepper.  Place the chicken into the hot skillet and cook on both sides for 3-5 minutes until the chicken is no longer pink in the middle but still tender – do not overcook – nobody likes rubber chicken.  Remove the chicken from the pan and add to the same pan the olive oil, garlic, and onions.  Using a wooden spoon, quickly sauté the garlic and onions for 2 minutes, scraping any of the chicken drippings off the bottom of the pan.  Add the wine, chicken stock, lemon juice and capers and bring to a simmer for 3-5 minutes.  Pour the sauce over the chicken and serve immediately.  The end result is yummy, garlic, lemon, tender chicken goodness!

WW - Chicken and Fennel in Rosemary-Wine Broth

This is not 100% paleo, this is from Weight Watchers, but we love it so much don't want to lose the recipe.

Chicken and Fennel in Rosemary-Wine Broth

Ingredients:

1-2 fennel bulbs

1 pound chicken breasts,cut into bite size pieces

 2 tsp fresh rosemary, chopped

5 Tsp (Gluten free) flour, divided

8 oz sliced mushrooms

1 TBS olive oil, divided

1 red onion, chopped

1/4cup white cooking wine

2 tsp garlic

14.5 oz chicken broth

1/2 tsp salt or to taste

1/8 tsp pepper

Instructions

Trim stalk from fennel. Quarter bulb(s) lengthwise and then slice crosswise into small pieces; reserve fronds for garnish (you will have about 3 cups fennel).

Put chicken on a plate and sprinkle with rosemary; sprinkle with 4 tsp flour and toss to coat.

Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add chicken; cook, turning occasionally with tongs, until lightly browned, about 6 minutes. Transfer chicken to a plate (chicken will not be fully cooked at this point).

In same skillet over medium-high heat, heat remaining 2 tsp oil. Add fennel and onion; sauté until lightly browned and almost tender, about 5 minutes.  Add mushrooms, saute a few more minutes.

Add wine and garlic; reduce heat to low and simmer, stirring bottom of pan to scrape up browned bits, until most of wine has evaporated, about 1 minute.

In a small bowl, stir together broth with remaining 1 tsp flour; stir into skillet. Add salt and pepper; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer for 1 minute. Add chicken; cook, tossing often, until chicken is cooked through, about 2 minutes.

- we served over Rice for family, over cauliflower rice for me.  Saute'ed Kale on the side.

Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes

(Tweaked from recipe online)

• 5 lbs sierra gold potatoes, peeled and diced
• 1 cup Milk (i use fat free)
• 1 cup butter, cut into chunks
• 1 tablespoon salt, plus

• 1 1/3  cups milk, warmed

1. Place the potatoes, 1 cup milk, and butter into a slow cooker.
2. Season with salt .
3. Cover, and cook on High for 4 hours, or low 8 hours.
4. Do not remove the excess liquid from slow cooker. This adds to the creamy texture.
5. Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.
6. Keep warm on low until serving.
7. Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.

Thanksgiving Ideas

Below links are a Repost from Last year. Menu is typically the same, this year subbing out Autumn Pudding and making this instead:

Bourbon Bacon Whipped Sweet Potatoes

Tweak it, but natural sugar doesn't bother me on occasion (we rarely have treats or bake, just doesn't interest me, but want to try this Cranberry Mango Sauce.

Veggie Tray
Deviled Eggs

Brined Turkey from Joy of Cooking Cookbook
Mashed Potatoes in Crockpot
Herb Gravy
Autumn Pudding (Sweet Potato Casserole)
Paleo Stuffing - made with sausage and apple
Asparagus Casserole
Coconut Almond Green Beans
Apple Crisp/Crumble

Other Paleo Recipes I think look great:
Butternutt Squash
Another Paleo Stuffing with sweet potato sausage and cranberries
Cranberry Sauce
 Spice-Rubbed Turkey

More From Paleo Diet Lifestyle:

• Mushroom butter roasted turkey;
• Cranberry sauce;
• Beef, celery, walnut and apple stuffing;
• Beef rib roast with green peppercorn sauce;
• Deviled eggs with bacon bits;
• Crab stuffed mushrooms;
• Roasted sweet potatoes with rosemary;
• Tender baked carrots;
• Braised cabbage & bacon;
• Pumpkin pie;

These look great for next year as well from Oh Snap Let's Eat:

•  Paleo Thanksgiving Desserts -
•  Paleo Thanksgiving Stuffing/Dressings -
•  Turkey Brine from Paleo Spirit 
• Overall Paleo Thanksgiving Recipes from other blogs and websites
• Pesto Mashed Potatoes -
•  Twelve in Twelve Paleo Pumpkin Pie 

What's for Dinner Weekly Menu: 11/24

Stuffed Pork Tenderloin, sauted spinach, roasted carrots

Meatzza Pizza and Salad

BBQ Thighs, brussel sprouts

Tday! Lots of leftovers!

What's for Dinner: Weekly Menu 11/18

Roasted Chicken in Gravy, mashed cauliflower, green beans

Cajun Jambalaya in Cauliflower Rice

ham/gruyere baked omelet (Primal with dairy); sweet potato hashbrowns

Beef Stroganoff Soup