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Pulled Pork with BBQ Sauce

Ingredients:

  • 5 lb pork shoulder
  • 2 thinly sliced yellow onions
  • 6 garlic cloves sliced
  • 1 cup chicken broth
  • 3/4 cup dark brown sugar
  • 2 tbsp chili powder or cayenne pepper
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1/3 cup kosher salt
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1 cup butter
  • 1 cup vinegar

Directions:

  1. Add the onions, garlic and chicken broth to the slow cooker
  2. Combine all of the spices into a small bowl
  3. Take about 1/4 cup of the rub and thoroughly coat the meat, get into every crevice!  Use more or less as needed
  4. Now, put the meat in the slow cooker and put on low for 9 hours
  5. After it has completed cooking remove the meat from the slow cooker
  6. Drain the veggies and set the liquid aside and allow to cool
  7. Using two forks, shred the pork and return to the slow cooker with the onion and garlic
  8. Cover with 1/4 cup of the remaining liquid
  9. Now, to make the BBQ sauce
  10. Melt the butter in a pan and cook until it is brown, but not burnt
  11.  Add the left over meat juice and 1/2 cup of spice and cook until it has reduced by a third (about 20 minutes)
  12. Remove from the heat, stir in the vinegar and season as needed
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Lamb and Beef Meatballs over Greek Cauliflower Rice

For this meal I borrowed the recipe for Paleo Greek Rice from Primal Desire.  Though I love cauliflower rice as is, Raj has shown me how to make it even more delicious!  I left out the carrots not because I don't like carrots, but because I forgot to buy them at the store.

Ingredients:

Rice:

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  • 1/2 onion
  • 1 head of cauliflower
  • 3 cloves of garlic
  • 1 cup chicken broth
  • 1/4 cup chopped parsley
  • 2 tablespoons lemon juice
  • Zest of 1/2 a lemon
  • 1 tablespoon dried oregano
  • 2 teaspoons garlic salt
  • 1/2 teaspoon black pepper
  • 1 diced green onion
  • olive oil

Meatballs:

  • 2/3 lb ground lamb
  • 2/3 lb ground beef
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic salt
  • 1/2 onion
  • 1 orange pepper
  • 1 16 oz can tomato sauce
  • 1 4 oz can tomato paste
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon oregano
  • olive oil

Directions:

  1. In a large sauce pan, heat up 1-2 teaspoons of olive oil.  Add your onions and cook until fragrant.  (My roommate thought it smelt like "tuna", so I guess that was fragrant enough.)  
  2. Chop your head of cauliflower into small florets.  Place into a food processor and run on high until the consistency of chopped up rice.
  3. Add cauliflower and chicken broth to the onions, cook until the chicken broth begins to boil
  4. Add parsley, lemon juice, zest, oregano, salt, and pepper
  5. Stir and cook until the liquid has cooked off
  6. After it's done cooking, add the green onion, but while it's cooking, let's make the meatballs!
  7. Using your hands mix together your two meats, fresh parsley, 1/2 teaspoon dried parsley, 1 teaspoon dried oregano, and 1/2 teaspoon garlic
  8. Take a large spoonful(about 2 tablespoons) and roll between your hands until it forms a ball
  9. Continue until you have about 30 meatballs
  10. Heat up a large frying pan or cast iron with about 1 teaspoon of olive oil
  11. Chop your onion into large chunks and add to the pan
  12. Cook until fragrant (Or smelling like tuna?)
  13. Add the meatballs to the pan and flip them regularly until they start to brown
  14. Cut your orange pepper into large chunks and add to the pan
  15. Cook for another minute or two, and then add the tomato sauce and tomato paste.  (I added almost the whole can of tomato paste because I like my sauce a little sweeter and thicker, but it's totally up to you!)
  16. Sprinkle in the red pepper flakes, 1/2 teaspoon garlic salt, and 1/2 teaspoon oregano
  17. Cover with a lid and allow to simmer for about 15 minutes
  18. By now, your rice should be done, so scoop it into bowls to serve (I did 1 bowl and 3 tupperware containers to save for lunches), top with your meatballs, and Enjoy!
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Eggplant Chicken Parm Stackers

Ingredients:

  • 1 1/2 lbs chicken thigh
  • 1/2 green pepper diced
  • 1/2 red pepper diced
  • 2 tsps garlic
  • 1 onion (half diced, half sliced)
  • 1 bag of brussel sprouts
  • 2 tbsps olive oil
  • 1 tsp garlic salt
  • 1/2 cup ricotta cheese
  • 1 tsp oregano 
  • 1 tsp parsley
  • 1 jar marinara sauce
  • 1 eggplant
  • 2 eggs
  • 2 cups almond meal mixed with 2 tsps garlic salt and pepper 

Directions:

  1. Preheat oven to 375 degrees
  2. Cut the stems off the brussels sprouts and slice in half
  3. Combine with large slices of onion in a baking pan
  4. Toss with olive oil and garlic salt
  5. Let these roast while you prepare your eggplant
  6. Cut your chicken into tiny pieces and place into a bowl
  7. Mix with peppers, minced onion, garlic, oregano, parsley, and ricotta cheese
  8. Stir together
  9. Slice your eggplant into large, thin disks
  10. Build the eggplant chicken parm stackers by placing a generous spoonful of chicken mix onto an eggplant disk. 
  11. Spoon half a tablespoon of marinara sauce onto the chicken mix and close stacker with another eggplant disk on top. 
  12. Prepare an egg wash and flour basin with three eggs and 2 cups of flour, respectively. 
  13. Take each eggplant chicken parm stacker, and fully submerge it into the egg wash so that it gets fairly saturated. Then quickly move it to the flour basin to lightly coat both sides.
  14. Bring a saucepan of cooking oil to a medium/high temperature and place each stacker so that there is a rolling boil around each. 
  15. Flip each stacker once during a total cooking time of about two minutes to ensure the chicken is fully cooked. 
  16. Then in a pyrex baking dish, spoon the remaining marinara and place each stacker in the sauce.
  17. Once one full layer of stackers is laid down in the sauce, put about two tablespoons of mozzarella cheese on top of each stacker, and place the next new layer of stackers directly on top of the cheese layer. 
  18. Once all the stackers are cooked in the oil and placed in the baking plan, transfer the dish to the oven set at 350 degrees for 12 minutes. 
  19. Remove the stackers from the oven and place about a tablespoon each of the remaining mozzarella on top of each stacker. 
  20. Switch oven temperature to broil and place the stackers back in the oven for five minutes or when the cheese is melted and browned. 
  21. For my resident overachievers, feel free to stir the sauce around the stackers to fully incorporate mix around the entire dish. 
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Chicken with Madras Curry and Cauliflower Rice

Ingredients:

  • 1 head of cauliflower
  • 1 tsp garlic salt
  • 1 onion 
  • 4 cloves of garlic
  • 1 tbsp ginger
  • 1 sweet potato
  • 3 chicken breasts cut into squares
  • 1 12.5 oz jar of Madras Curry (I used Maya Kaimal)

Directions:

  1. Saute onions and garlic until fragrant
  2. Add sweet potato cut into small pieces
  3. While sweet potatoes cook, break cauliflower into florets
  4. Put cauliflower in food processor and run on high until the consistency of rice
  5. Put cauliflower in a saucepan with 1/4 cup water and garlic salt
  6. Cook on low while you prepare the chicken
  7. Add chicken to onions and sweet potato
  8. Stir until chicken is mostly cooked
  9. Add curry to the pan, cover and simmer for about 15 minutes
  10. Put cauliflower rice in bowl and top with chicken
  11. Enjoy! 
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