Primal Pepperoni Pizza Casserole

I made this over the weekend for my mom, aunts, and friends. We have an annual garage sale and I offered to cook a lunch. I wanted to try and remain semi healthy and when I found this recipe I instantly knew it needed to be made. It went over so incredibly well, that I will be making it next week on vacation. My picky brother even liked  it, he actually finished all the leftovers. Hahaha.

(Sorry about the picture. Usually I would have it plated, but like I said it went quickly. 🙂 )

What You’ll Need:

1 lb grass fed ground beef

8 oz of pepperoni

2 cups of your favorite pasta sauce (I use Wegmans’s Organic Grandpa Goes Vegetarian- no added sugars)

4 cloves of garlic

1 small onion

1 tsp oregano

1 tsp italian seasoning (Not in orginal recipe- I added)

1 tsp sea salt

1 tsp fresh cracked pepper

2 eggs

1/2 cup mozzerella cheese (Not in orginal recipe- I added)

Couple shakes of parm cheese (Not in orginal recipe- I added)

4 cups of roasted spaghetti squash noodles

What To Do:

Roast the spaghetti squash: cut the spaghetti squash in half and scrape out the seeds, place face down on a baking sheet lined with parchment paper. Drizzle 2-3 tablespoons around the edges of the spaghetti sqaush and roast in a 375 degree oven for 30-40. When done, remove from oven, let cool and use a fork to scrape out the noodles.
Preheat oven to 400 degrees.

In a large skillet over medium heat, saute the ground beef, ½ of the pepperoni, onion, and garlic.

As the ground meat cooks, sprinkle in the seasonings. Taste (when cooked!) and add more to your liking if necessary.

In a large bowl, mix the warm beef mixture, spaghetti sauce, squash threads, eggs, and cheese of choice.

Place into a greased casserole dish ( I used a 9 X 9).

Top with the remaining pepperoni and a sprinkling of cheese.

Bake for 30 minutes, or until golden and bubbly.

 

Recipe was found at:

Paleo Pepperoni Pizza Casserole

Pesto Chicken Spaghetti Squash Bake

I made this pesto bake last night and it was delicious! I was running short on time so I had to make some adjustments to the recipe. I bought a rotisserie chicken instead of cooking chicken breasts, bought store brand pesto instead of making, and did not have a glass baking dish so I used a cake pan and it still turned amazing! It was a hit and I will definitely keep in the meal cycle. I think next time I may add other veggies, more pesto, and experiment with other cheeses. Also, spaghetti squash tends to be watery, so I think I will scrape the squash and let sit out in a strainer for a little bit before using.

 

What You’ll Need:

Spaghetti Squash

2 large Chicken Breasts

1 Egg

1/2 cup of Pesto ( I bought Wegman’s jar Pesto, but you can totally make your own)

2 cups of Spinach

1/2 Yellow Onion, diced

1/2 cup Chicken Broth

1/3 cup Coconut Milk

3 cloves of Garlic, minced

Salt

Pepper

What To Do:

Preheat oven to 400 degrees

Heat some oil in a large pot, I used coconut oil. Cook your chicken breast thoroughly, roughly 7-9 minutes on each side.

Remove chicken from pot, chop, and set aside

In the same pot, add diced onions and minced garlic. Cook until onions are translucent

Add spinach, chicken stock, coconut milk, salt and pepper to the pot. Let simmer for 3-5 minutes so the spinach can wilt.

Then add spaghetti squash, chicken, egg, half of the pesto to the mixture. Mix thoroughly.

Place the mixture into a glass baking dish. Top the mixture with remaining pesto and sprinkle with mozzarella cheese.

Bake for 15 minutes or until cheese is lightly browned.

Eat and enjoy

 

This recipe was found at: Live Fit Love Chocolate

http://livefitlovechocolate.com/2013/10/09/pesto-chicken-spaghetti-squash-bake/

Spaghetti Squash Lasagna

I love lasagna but my body can’t handle wheat let alone white pasta. This recipe is a great way to get your lasagna fix in without the gluten! There are a few steps but it is totally worth it. Enjoy!

Spaghetti Squash Recipe:

https://theperkyprimal.wordpress.com/2013/11/10/spaghetti-squash-how-to/

Then take one container of ricotta cheese and 1 cup of mozzerella and mix with the spaghetti squash. Season with salt and pepper and set aside.

Meat Sauce Recipe:

What You’ll Need:

1 lb ground pork

1 green pepper, chopped

1 onion, chopped

2 cloves of garlic, minced

1 Tbsp oregano

1 Tbsp Italian seasoning

1 Can diced tomatoes (I use organic)

1 can tomato sauce (I use organic)

Salt and pepper to taste

What To Do:

Preheat oven to 350 degrees

Heat a large pan and brown your pork.

Add onion and peppers and cook until onions are translucent

Add the garlic and cook for a few minutes

Add your seasonings

Add your diced tomatoes and sauce and lower your heat and simmer for 20-25 minutes.

How To Assemble Your Lasagna:

Put a thin layer of sauce on the bottom of a 9×9 pan

Put a layer of your spaghetti squash mixture

Then a layer of meat sauce

Another layer of spaghetti squash mixture

Top with remaining meat sauce and cover in mozzarella cheese

Place in oven and cook 20-25 minutes or until cheese is melted and bubbly.

Eat and enjoy!

 

 

Pair it with a Caesar Salad and you have an amazing meal!

https://theperkyprimal.wordpress.com/2013/11/12/spaghetti-squash-lasagna-caesar-salad/