Butternut squash and sausage paleo lasagna

Kinda like lasagna. Delicious!! thank you health-bent.com. Check out their site for other great recipes!

1 lb hot Italian sausage
1 red onion, diced
3 cloves garlic
1 15 oz can pizza sauce- sugar free.
1/2 c roasted red peppers
1/4 c extra virgin olive oil
couples leaves of fresh basil, or a generous squirt of Gourmet Garden's Basil (Its often cold in Minnesota, so you have to get creative if you want herbs... http://www.gourmetgarden.com/us/product/view/Basil)
1 small butternut squash, or the prepackaged cubed butternut squash if you are short on time

1. Heat oven to 400ºF.
2. Meat mixture: In a saute pan crumble the sausage and brown it, along with the onions & garlic.
3. Squash: If using a whole butternut squash, cut the top and ends of the squash off and peel it. Split it into 1/4′s. What I mean by that is, right where the squash starts to turn bulbous, cut it in 1/2, width-wise. Split those two halves in half, lengthwise. This will make it much easier to cut into planks. Pull out the seeds. Don’t be anal about getting out all the strings, as you won’t even notice those when they’re cooked. Slice the squash into the aforementioned planks. I have also read that if you are short on time, you can buy the precut, cubed bag squash, available at Target, Walmart, Sam's Club and Trader Joes... http://www.traderjoes.com/fearless-flyer/article.asp?article_id=301

4. Sauce: Puree the pizza sauce, red peppers, olive oil and basil in a food processor or with a blender or immersion blender

5. Assembly: In a 13x9 baking dish, put down enough sauce to lightly cover the bottom of the dish. (This keeps the squash from sticking to the pan.) Next add the squash, trying not to overlap the pieces, then spoon on the sausage mixture, followed by the sauce. Repeat until all your ingredients are used up…trying to reserve enough sauce to cover the top of the lasagna.Bake for 45 minutes. You’re looking for a bubbly pan with a crispy, browned top. Right out of the oven, the lasagna may by liquidy, let it set for a good half hour before cutting into it, as it will solidify

Kabobs

Many thanks to Clara Yori for coming over and cooking with me! I love trying out new paleo recipes with you!! We decided to try 2 kinds of kabobs this evening for a Thai-Hawaiian fusion!?!

This made about 24 kabobs total. We served them with grilled asparagus. Enough for 4 hungry people and 1 lunch for the next day.

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Kabob 1: Hawaiian Chicken Skewers

1 cup Pineapple, diced

1 Tbsp Cilantro, minced

1 Tbsp Ginger Root, minced

1 tsp Salt

1/4 cup Extra Virgin Olive Oil

3 chicken breasts, cut into 1 inch cubes

3 cloves Garlic, minced

3 cups Pineapple, cut into chunks

1 whole Lemon, juice

Combine diced pineapple, olive oil, garlic, ginger, lemon juice, and salt in a small bowl.Puree mixture in a blender or food processor.Pour back into the small mixing bowl, and stir in the minced cilantro, set aside to use as glaze during grilling. Preheat grill to medium-high heat.Skewer pieces of chicken and pineapple on metal or pre-soaked bamboo skewers.Grill skewers for 12–15 minutes, turning every 4–5 minutes.Brush the chicken with the pineapple glaze periodically while grilling.

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Kabob #2: Red thai curry beef kabobs:

1 Tbsp Red Curry Paste

1 whole onion, chopped into large chunks

12 large button mushrooms

1/4 cup Coconut Milk

1/4 tsp Salt

2 whole green Bell Peppers, seeded and chopped

2 rib steaks, cut into large chunks

Whisk the coconut milk, curry paste, and salt together in a small bowl for the curry sauce. Place beef in container to marinate, and pour curry sauce over beef.Marinate beef in the refrigerator for up to an hour.Cut onion and green pepper into chunks.Preheat grill on medium-high heat.Skewer the meat, mushrooms, peppers and onions using metal (or wood) skewers.If you use wood, soak the skewers for an hour prior to grilling. Cook skewers, turning 1/4 turn every 5 minutes until evenly cooked.

Shredded Mexican Chicken

This one is simple and delicious!

1.5-2 lbs boneless skinless chicken - I used about 3 large chicken breasts
1 cup chicken broth
1/2 cup salsa
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp chili powder (more if you like some heat - I went with more!)
1/4 tsp paprika
1 1/2 tsp cumin
sea salt and pepper to taste

Place chicken in slow cooker. Add remaining ingredients and stir to combine. Cook on low for 6-8 hours. Shred chicken with forks about 1/2 hour before serving. Serve and enjoy!

Colorado Green Chili

Colorado Green Chili

Ingredients:
2 lbs. cubed pork
3 Tbsp. coconut flour
1 tbsp. minced garlic (about 2 cloves)
1/4 tsp
pepper
2 cups diced fresh tomatoes (you can substitute 1 14
oz can)
1 14.5 oz can chicken broth
1 cup water
2 ½ cups diced green chiles (about 20 chiles)
2 cups diced onion.
Salt & pepper to taste.

Instructions:Brown pork in skillet with garlic and pepper. Add flour and brown as well. In crock pot, mix pork, garlic, tomatoes, water, green chiles and onion. Simmer for at least 2 hours. Water can be added to thin down and flour can be added to thicken.(You can also cook it in a large pot on the stove at low heat.)Hint: Let simmer at least an hour before tasting and modifying by adding chiles, more tomatoes, garlic, etc.This is a very meaty, very slightly thickened chili – thin for Colorado style chili. If you like really thick chili, use 4-5 tbsp. coconut flour rather than 3 and/or reduce the water.Makes approximately 3 quarts. Serves 8-10