Paleo Dinner Recipes

“Spaghetti” and Meatball Casserole

From the October/November 2017 issue Serves 4 Ingredients 1 pound ground chicken, turkey, or beef 1/4 cup finely chopped fresh parsley 1 tsp Italian seasoning 1/2 tsp garlic powder 1/2

Skillet Roasted Fennel, Rutabaga, Kale, and Chicken Sausage

From October/November 2017 issue Serves 4 Ingredients 1 large rutabaga, peeled and cut into 1/2-inch cubes 2 medium fennel bulbs, trimmed, cored, and cut into 1/2-inch wide slices 2 TBSP

Sausage, Zucchini, and Mushroom Grill Packets with Pesto Drizzle

From the August/September 2017 issue Serves 4 Ingredients 1 pound pre-cooked Italian chicken, turkey, or pork sausage links, cut into rounds 2 medium yellow squashes, chopped 2 medium zucchinis, chopped

Shrimp Scampi Spaghetti Squash

From the August/September 2017 issue Serves 4 Ingredients 2 medium spaghetti squashes 2 TBSP extra-virgin olive oil, divided use 2 cups broccoli florets 1 medium shallot, thinly sliced 4 garlic

Grilled Steak, Peach, and Onion Salad with Honey Ginger Dressing 

From the August/September 2017 issue Serves 4 Ingredients 1 pound sirloin or skirt steak Sea salt and black pepper, to taste 3 medium ripe peaches, pitted and cut into wedges

Balsamic Grilled Chicken and Vegetable Bowls with Sun-dried Tomato Sauce

From the June/July 2017 issue Serves 4 Ingredients For the chicken: 1-1/2 pounds boneless skinless chicken breasts 1/3 cup extra-virgin olive oil 1/4 cup balsamic vinegar 1 TBSP honey 2

Green Curry Scallops with Cauliflower Rice

From the June/July 2017 issue Serves 4 Ingredients For the cauliflower rice: 2 medium heads cauliflower, cored and cut into florets 1 TBSP extra-virgin olive oil 1/4 cup finely chopped

Plank-Grilled Pork Chops with Plum Salsa and Marinated Kale

From the June/July 2017 issue Serves 4 Ingredients 5-6 firm but ripe red or purple plums, pitted and cut into 1/4-inch wedges 1 medium cucumber, peeled, seeded, and diced 2

Rosemary Steak and Mushroom Kabobs with Grilled Sweet Potatoes

From the June/July 2017 issue Serves 4 Ingredients For the kabobs: 1-1/2 pounds sirloin steak, cut into 1-1/2 inch cubes 1/4 cup extra-virgin olive oil 1/4 cup red wine vinegar

Pesto Meatball Salad with Arugula, Grapes, and Lemon Vinaigrette

From the June/July 2017 issue Serves 4 Ingredients For the salad: 1-1/2 pounds ground turkey 1/4 cup Pesto (recipe below) 1/4 cup chopped fresh parsley 1 garlic clove, minced or

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