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Stuffed Poblano Peppers

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This dish is a favorite of my husband’s. In pre-paleo days, we loaded it with cheese! I have to be honest- I don’t really miss it. It has so many other flavors, that you can really appreciate when they aren’t underneath a mound of cheese. This dish freezes great. Just freeze the peppers after you grill them and before you put the marinara sauce on them. When you are ready to cook them, take them out of the freezer, put in a casserole dish, smother with Marinara sauce and cook at 350 degrees F for about an hour!

Stuffed Poblano Peppers

Ingredients:

  • 6-8 poblano peppers
  • 1 1/2- 2 lbs. Italian sausage
  • 1 jar Marinara sauce (I like Trader Joe’s Organic Marinara…just make sure it’s low sugar and gluten free!)
  • Olive oil

Directions:

  1. Slice peppers in half lengthwise. If you want some added heat, leave the seeds in. Otherwise, scoop the seeds out of each half. Place in a 13×9 casserole dish.
  2. Stuff peppers with Italian sausage. I buy the links and then just squeeze it out!
  3. Heat grill on medium heat. Place peppers meat side down on grill. Grill about approximately 8 minutes. Then flip and grill another minute. Make sure you use a metal spatula! The meat will not stay in the peppers very well!
  4. Place peppers in casserole dish, cover with Marinara Sauce and drizzle with olive oil. Bake for 25-30 minutes. Serve hot!

Note: I double this recipe for my crew! If you’re family is smaller, you could still always double it and freeze half like I talked about above.


Apple Bacon Pork Chops

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I love fall! I know I’m not the only one…every blog I have been reading lately seems to talk about this love of fall. If I let myself think about the fact that fall is a pre-cursor to winter, I start to get depressed. So that’s why i prefer to live in the here and now, and in present time…fall is awesome! You get to change your wardrobe, decorations, and even your cooking.
I love fall recipes! Pumpkin, apples, cinnamon- these are all favorite cooking ingredients for me. This recipe mixes apples with bacon!!! Shut the front door! I have yet to find a recipe that includes bacon that I didn’t like really…

Apple Bacon Pork Chops

Ingredients:

  • 4-6 pork chops
  • thyme
  • garlic powder
  • sea salt
  • pepper
  • maple syrup
  • extra virgin olive oil
  • cinnamon
  • 1 lb bacon, cubed
  • 2 shallots, thinly sliced
  • 2 apples, peeled,cored and thinly sliced

Directions:

  1. Sprinkle pork chops with thyme, garlic powder, cinnamon, and sea salt and pepper (I didn’t measure just sprinkle on top of all the chops)
  2. Drizzle maple syrup and olive oil over the chops (again, I didn’t measure). Then rub on the chops.
  3. Let chops marinade for at least an hour
  4. Heat grill to medium. Once heated, place chops on grill
  5. While chops are on the grill, cook up your sliced bacon until it is almost crispy.
  6. Add shallots and cook until soft and translucent. Then add your apple slices and cook until soft.
  7. Serve pork chops with apple/ bacon mixture on top. Yum!

Baby-Back Ribs

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You know you have a hit recipe when your kids break into dance and start screaming “Boo-yah!” when they hear what’s being served! This recipe requires you to be home during the afternoon, but it is soooo worth the time you put into this one! The oven temperature seems a little high for this recipe. I would recommend lowering it to 375 or 400 degrees F. Make sure you keep an eye on these. I usually check them every 45 minutes or so. I make about 5 slabs at a time, so they are stacked in the dutch oven.
I will rotate the ones on top just so everything gets evenly cooked (i find that the top ones can get crispy if you don’t do this). Also make sure to monitor how much cider you have in the pan. you don’t want it to dry out! Pair it with no-potato potato salad! My mouth is already watering!


Grilled Pork Tenderloin and Roasted Broccoli

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Pork Tenderloin is such a versatile dish. You can make it absorb so many different flavors. This recipe is kind of like a “poor man’s steak”. I marinated it in coconut aminos (paleo friendly soy sauce)and fresh chives. You can pair it with Roasted Broccoli (see recipe below) or grilled asparagus. My son was literally licking his plate at the end of this meal!
Pork Tenderloin

1/2 cup coconut aminos

1/4 cup extra virgin olive oil
2 tablespoons fresh chives, chopped
1 tablespoon garlic powder
Salt and pepper to taste
1. Place tenderloin in a baking dish and put all of above ingredients
on the tenderloin. Marinate at least 3 hours in the refrigerator.
You can marinate overnight if you like.
2. Pull the tenderloin out of the fridge 30 minutes before
placing on the grill.
3. Grill on medium heat until internal temperature reaches
165 degrees F. It will continue to cook after you pull it off
the grill. A little pink is also ok, it’s not chicken!
4. Slice and serve with the side of your choice.
Broccoli

16 oz bag frozen broccoli florets
3 tablespoons coconut oil, melted
2 cloves garlic, minced
Salt and pepper to taste
1. Place broccoli on a baking sheet and toss with the above ingredients.
2. Bake at 425 degrees F for 20-25 minutes, or until soft and a little browned.
3. Toss with 2-3 tablespoons olive oil and juice from 1/2 of a lemon

Meatza

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Who doesn’t love pizza? This is a quick meal to throw together (it took me about 25 minutes). Plus this recipe is so full of flavor that I don’t even miss the cheese!

There’s really no shortcut tips for this one. It is super fast just the way it is.