Archive for One Dish Meals

Egg Fried Tomatoes – Chinese Comfort Food

egg fried tomatoes recipeI just discovered this recipe and I am really soooooo happy! This is my new favorite way to enjoy eggs. The Chinese consider this as a comfort food and it is the #1 seller in school cafeterias. They serve it over rice but, being Paleo, I just serve it as is in a big bowl and chow down! The taste is so fresh and delicious.

It is also a very simple dish to make. So easy that it is usually the first dish Chinese children learn to cook. So it makes a great quick Paleo breakfast, lunch or dinner with just 2 ingredients that you likely already have on hand!

Egg Fried Tomatoes Recipe

(serves 2)


4 Eggs

2 Tomatoes (3 if they are small)

salt to taste

1 tsp palm sugar (optional but really enhances the flavor)

1/2 tsp crushed chili flakes (optional if you want to add a little kick)


I have included the video directions here. I subbed the white sugar for palm sugar to make it Paleo friendly.

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Paleo Italian Skillet Dinner

paleo skillet dinnerSkillet dinners and one dish meals are always a favorite at my house. They are fast, easy and full of flavor and cleanup is a breeze. another benefit is that these types of dishes usually taste even better the next day so they make great make-ahead meals and leftovers make a tasty lunch.

This Italian skillet dinner is one of my favorites and is great with Paleo bread sticks or cheese crisps.

Paleo Italian Skillet Dinner Recipe


1/2 lb ground pork

1/2 lb sausage meat (if you can’t buy the meat then just squeeze the meat out of links)

2 tsp fennel seeds

1-2 tsp crushed red pepper flakes (I like it spicy so I use 2-3 tsp)

1 tsp oregano

2-3 cloves garlic, minced

1/2 tsp rosemary

1 small onion, diced

2-3 cups veggies (broccoli, carrots, zucchini, celery, spinach all work well)

1 c diced tomatoes (canned) or 1 c cherry tomatoes

Pepper to taste (salt not needed because the sausage is salty enough)


In a heavy skillet, combine the meat, garlic, onion and spices and cook until well browned. Add the veggies and reduce heat to simmer and cover. If you used cherry tomatoes you may need to add 1/2 cup liquid to get the stewing process going. Cook 10-15 minutes until veggies are tender and flavors well combined.

Serve it up and enjoy!

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Paleo Curried Salmon Recipe

Paleo curried salmon recipe

Paleo Curried Salmon

I know that I need to get more fish in my diet but, to be honest, I really don’t enjoy the taste of fish all that much because it tastes kind of, well, fishy! LOL I eat it, because I know how healthy it is for me but I can’t really say I enjoy it, until now.

I have been experimenting with various methods of cooking fish to make it more palatable and have come up with couple of recipes that I actually look forward to eating every week! If you are like me, give this recipe a try; if you already love fish, then you will also love this Paleo curried salmon recipe.

I happen to really love spicy food but the nice thing about curry is you can make it as mild or as wild as you like so feel free to adjust the level of heat to your liking. This recipe is so full of good fats and vitamins you will feel awesome after eating it. You can eat it all by itself or serve over your favorite cauliflower rice recipe, kelp noodles or zucchini pasta.

I used salmon in this recipe because of the high Omega-3 content but you can substitute it with any fish you like.

Paleo Curried Salmon Recipe


2-3 tbsp coconut oil

2 salmon fillets

1 tomato, cut in wedges

1/2 sweet onion, cut in chunks

1 sweet pepper, sliced

1-2 big handfuls chopped kale

1/2 c sliced carrots

(feel free to add any other veggies you like or have on hand)

1-2 tbsp Thai curry paste (I used red because it is spicy but you can use green if you prefer milder and adjust the amount to your taste)

1 can coconut milk


Chop all of your veggies so they are ready when you begin to cook. Heat the coconut oil in a skillet. Place the salmon fillets in the pan. I usually just pull them out of the freezer and pop in the pan while still frozen. Cook until the fish begins to get flaky. Use a spatula to break the salmon into chunks. Add the chopped onions and cook for a few minutes until they begin to soften. Add the coconut milk and curry to the pan and stir until well mixed. Now toss all of the remaining veggies into the pan and stir till everything is coated with the sauce. Bring to a slow boil then reduce heat, cover and allow to simmer for about 15-20 minutes until veggies are tender. Plate it up and dig in!

Makes 2 large servings. Feel free to double the recipe for a larger family.

Please leave your comments. I love to hear feedback.

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Paleo Shepards Pie Recipe

Paleo Shepards Pie RecipeThis Paleo Shepards Pie Recipe has all the satisfaction of the traditional comfort food but with much fewer carbs since you are using a combination of mashed cauliflower and Japanese sweet potatoes instead of starchy mashed potatoes. This meal was always one of my favorites growing up and it was easy to adapt to Paleo. Most recipes just call for mashed cauliflower on top but I find that adding some Japanese sweet potatoes gives it that potato taste and feel without bumping up the carbs too much.

Paleo Shepards Pie Recipe


1 pound ground beef, elk, buffalo or emu (any lean red meat)

1 pound ground pork

1 onion, diced

2 cloves garlic, minced

sea salt and pepper to taste

1 tbsp Worcestershire sauce

1 small can tomato paste

1 tsp cider vinegar

1 tsp Dijon mustard

2 cups carrots or any of your favorite veggies, chopped

1 1/2 cups low sodium beef stock or water

1 head cauliflower, quartered

3-4 Japanese sweet potatoes, peeled and quartered

2-3 tbsp coconut oil or butter


Boil the sweet potatoes and cauliflower until tender. Drain thoroughly and mash adding the coconut oil or butter and salt and pepper to taste. If the mixture is watery place the pot back on the stove and heat while stirring to prevent burning until most of the moisture evaporates and mixture is the desired consistency. Set aside until you are ready to assemble.

In a large skillet brown the ground meats with the onions and garlic. Drain off any excess fat. Add the remaining ingredients to the skillet and bring to a boil. Reduce heat and simmer until vegetables are tender and most of the liquid is reduced. You can thicken the gravy with a bit of almond flour if desired.

Pour the meat mixture into a large casserole or baking dish. Top with the mashed cauliflower/sweet potato mixture. Bake in a 350F oven until the top is slightly golden (approx 30 minutes).

This Paleo Shepards Pie Recipe makes a really large pan full which makes it perfect for potluck dinners or a large family get-together. I usually divide it in half and make two smaller pans so I can put one in the freezer for a later date.


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Paleo Cabbage Roll Skillet Dinner

Paleo cabbage roll skillet dinnerIf you are like me, skillet dinners and one dish meals are always the fastest and easiest meals to prepare and tend to be what I turn to if I want a quick clean up meal. I love cabbage rolls but because they are so time consuming and tedious to make I rarely prepare them. This Paleo Cabbage Roll Skillet Dinner gives me the taste of the food I love without all the hassles! I hope you enjoy it too.

Paleo Cabbage Roll Skillet Dinner


1 lb ground beef

1 lb hot Italian sausage meat or ground pork if you do not like it spicy

1 onion, diced

1 clove garlic, minced

1 can crushed tomatoes or tomato sauce

1 head cabbage, chopped

salt and pepper to taste


Combine the ground meat, sausage, onions and garlic in a large skillet and cook until the meat is browned. If you can’t get the sausage meat just buy links and squeeze the meat out of the casings. Add all of the rest of the ingredients and bring to a boil. Reduce heat to low and simmer until the cabbage is tender stirring occasionally. Add a bit of stock, tomato juice or water if the mixture gets too dry.

This Paleo Cabbage Roll Skillet Dinner also makes a great crockpot meal. Just brown the meat first in a skillet and then toss all ingredients into your slow cooker, set it on low and enjoy your day while it cooks.



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Frittata – Quick Paleo Meals

frittata recipeA frittata is one of those quick one-dish Paleo meals you can whip up in a hurry  that is perfect for breakfast, lunch or dinner. If you have never had it before, a frittata is basically a baked omelet or crustless quiche. You start it on the top of the stove and finish in the oven all in the same skillet so cleanup is quick too. The whole meal can be ready in about 15 minutes start to finish. This makes it perfect for a busy lifestyle or days when you just do not want to spend a lot of time in the kitchen.

Another great thing about frittatas is that they are inexpensive, nutritious and adaptable to whatever ingredients you happen to have on hand. You can switch up the flavors easily so you can eat them more than once a week and not feel like you are eating the same old thing. I will give you some suggested combinations below, but don’t limit yourself to my ideas. Have fun and experiment with this recipe. Load them up or keep them simple, it is up to you. No matter what you put in them, they always turn out delicious.

Italian Frittata Recipe


1 bunch spinach

1/2 onion, diced

1 tomato, diced

fresh basil

Italian sausage meat (meat from 2-3 links, casings removed)

1 c Italian blend of cheeses (optional)

12 eggs

1 tsp garlic powder

splash of water or full fat milk

salt and pepper to taste

1-2 tbsp coconut or olive oil


Heat a skillet on the stove top to medium heat. Add the oil to the pan and brown the sausage meat and onions. Add the spinach and cook until wilted. In a bowl, beat the eggs with the water or milk and seasonings.  Once your meat mixture is cooked, sprinkle the diced tomatoes over the top, tear the basil leaves over everything and pour the egg mixture on top.  Turn the heat down to medium-low and cover the skillet. Continue cooking until the eggs have firmed up. Cover the top of the eggs with grated cheese (if used) and pop it in the oven under the broiler until the cheese is melted and bubbly.

Allow the frittata to cool slightly and then slide the whole thing out onto a serving dish. Cut into wedges and serve. This is great as a dinner along with a big green salad with balsamic dressing.

Other suggested frittata combinations: Sweet potato, leeks and rosemary; Carrots, chicken and tarragon; Beef, broccoli and mushroom; Pork, parsnips and apples.

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Zucchini Pasta Noodles

paleo zucchini pasta noodlesOn the Paleo diet, pasta is a no-no. I am a huge pasta lover so for me this was difficult to give up. I gave up bread fairly easily, although I have found a pretty good substitute bread recipe but pasta was always my go-to comfort food. I tried the spaghetti squash and although it is very good, and I do eat it often, but it does not trick my brain into thinking I am eating pasta. Then I discovered zucchini pasta noodles.

Zucchini pasta is so easy, cheap and best of all, makes you think you are really eating pasta because it has the right size, color and texture. I tried it for the first time last night and now I am in love with this stuff! I had my Roasted Tomato and Hot Sausage sauce over a big serving of zucchini noodles and I was as happy as a pig in…you know. It was a very satisfying Paleo meal that I did not have to feel guilty about and I could eat as much as I wanted.

I left the green skin on my zucchini but if you peeled it before you julienne it I bet you would not even be able to tell is is not real pasta.

Zucchini Pasta Noodles

What you will need:

1 medium zucchini per person

grater or mandolin or julienne peeler


A mandolin is the easiest way to make the noodles but really a plain old fashioned box grater does the trick just as well. grater

You do not want to use a back and forth grating action as you normally would when grating cheese or cabbage or you will end up with shredded zucchini. Instead you want to make long sweeps the full length of the zucchini with firm pressure to generate very long slender zucchini pasta noodles. If you are using a box grater, it is easiest to do this if you lay the grater on it’s side with the coarsest blade on top. This allows you to apply pressure to the zucchini as you are grating it. I usually just place my hand over the zucchini and firmly press down as I slide the veg over the grater. Be careful though! You don’t want to grate your hand too. The last thin bit I set aside to chop up in salads so I don’t risk cutting myself.

If you don’t have a grater, mandolin or julienne peeler you can use a knife to cut thin lengthwise slices and then cut those into long strips.

Once you have your zucchini noodles cut, all you have to do is bring a pot of salted water to boil, drop your noodles into the water and cook for one minute. Don’t overcook these noodles. I skip the boiling and drop them right into the pasta sauce instead to cook in the sauce for a minute. This also helps retain all the vitamins.

zucchini lasagna noodlesOh, and you can also use zucchini as your lasagna noodles too! Just thinly slice the zucchini and layer it the same way you would any lasagna recipe. The super-nice thing is that you do not have to boil your noodles first. Just layer the zucchini noodles between layers of sauce, cheese (if you use it) and other goodies and pop it in the oven. Pretty easy really.

So if you are on a Paleo or gluten-free diet and you have a hankering for a big bowl of yummy pasta..go for it! You seriously cannot go wrong with zucchini pasta noodles.




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Paleo Skillet Pizza Recipe

paleo skillet pizza recipeOkay, this isn’t true Paleo diet because it contains dairy, it is more of a Primal diet recipe but it IS supper tasty! In this Paleo skillet pizza recipe the cheese actually makes the crust. It is very good, but a little greasy depending on the type of cheese and the toppings you use.

You have to be careful not to load it up with too many toppings or you will not be able to pick it up to eat it, but there is nothing wrong with loading it up and then eating it with a knife and fork!

This Paleo skillet pizza recipe will make a 10″ pizza in a 10″ skillet and yeild 4 slices. If you want to make a bigger or smaller pizza just use a different size and adjust the amounts of ingredients you use. Really this is pretty much an “anything goes” type of recipe.

Paleo Skillet Pizza Recipe


2 cups shredded cheese (I used the 4 cheese Italian blend)

2-3 tbsp tomato paste or pizza sauce

Italian blend spices

garlic powder


pepperoni or hot sausage


red onion


Spread a layer of cheese evenly over the bottom of a 10″ non-stick skillet and place it on the stove on medium heat. Once the cheese melts and starts to bubble, spoon your tomato sauce on and gently smear over the top. Try not to mix it in with the cheese too much. Now sprinkle with your spices and top with toppings. Continue to cook until the bottom and edges of the cheese turn golden. This takes about 5-10 minutes.

Remove the pan from the heat and allow to cool. As it cools, use a spatula to gently fold over the edges a bit to look like a pizza crust. Allow to cool for 10-15 minutes until the cheese solidifies enough to allow you to remove it from the pan. Place it on a plate and cut into 4 slices. Serve with a nice big green salad.

If you make this Paleo Skillet Pizza Recipe please leave me your comments and share what your favorite toppings are.

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Paleo Pasta with Hot Italian Sausage

paleo pastaYou have to try this Paleo Pasta recipe. Seriously, if you are on a Paleo diet or any diet this will become one of your favorite meals. What I like most about it (aside from it being so delish) is that it is sooooo easy to make! Everything is just thrown into a baking dish and popped in the oven and you can do other things while dinner is cooking. It only takes a few minute of prep time too. It is also very versatile so you can either use the ingredients I have listed or you can just use whatever veggies you have on hand to cover your Paleo pasta and it will still taste awesome. You can even substitute the meat using mild sausage, chicken or meatballs.

Paleo Pasta with Hot Italian Sausage


1 spaghetti squash

2 cups fresh cherry, grape or campari tomatoes

1 onion, coarsely chopped

1 green pepper, sliced

1 stalk celery, chopped

1 zucchini, diced

1/2 c black or green olives (pitted)

1 bunch fresh basil, torn

1 tsp oregano

4-5 cloves of garlic, minced or thinly sliced

1 pkg hot Italian sausage (or meat of your choice)

extra virgin olive oil

salt and pepper to taste

6 oz. can of tomato paste


Preheat oven to 350F

Cook your spaghetti squash so it will be ready at the same time as your pasta. So about 15-20 minutes before your sauce is done if you are microwaving it as in the video below. Or you can cut it in half and scoop out the seeds, rub some olive oil and seasoning on it and bake in the oven at the same time as your sauce. Whichever you find easiest.

Place all of the other ingredients except the tomato paste into a shallow baking dish. I like to squeeze the sausage out of the casings into meatball sized pieces but you can just put the whole sausages in if you prefer them whole. Now generously drizzle the top with olive oil. Toss the ingredients so they are coated with the oil. Cover with foil. Pop it into the oven and slow roast for about 40-50 minutes. Remove the foil and bake for another 20 minutes. You can cook it less time if you like but the longer you roast it, the sweeter and more flavorful the tomatoes get and the more the flavors mix.

When everything is cooked, stir the tomato paste into your roasted sauce. This thickens up the juices in the pan and gives you a less watery sauce. Use a fork to string your squash into spaghetti and spoon the sauce over top. Spaghetti squash makes a perfect Paleo pasta, very few carbs and loads of vitamins.

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