July 11, 2019
“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
Paleo Dinner Recipes
July 11, 2019
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
July 5, 2019
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
July 5, 2019
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
July 5, 2019
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
July 5, 2019
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
July 3, 2019
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
July 3, 2019
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
July 3, 2019
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
July 3, 2019
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
