Atkins and Paleo Challenge Box Set (10 in 1): Over 400 Atkins and Paleo Recipes With Pressure, Slow Cooker and Cast Iron for Busy People (Atkins Diet & Paleo Recipes) (53 page)

Servings per Recipe: 8

Calories per Serving: 469

Ingredients:

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2 lbs. beef short ribs

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1 tbsp. coconut oil

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½ cup red wine

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½ cup water

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¼ tsp garlic powder

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¼ tsp onion powder

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¼ tsp rosemary

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Salt and pepper to taste

Instructions:

Begin by heating a skillet over medium-high heat. Add in your coconut oil. Using a paper towel, dry off your short ribs. In a medium bowl combine your salt and pepper, onion powder, garlic powder and rosemary. Mix these spices well and season your short ribs, making sure to cover them completely while your oil heats. Once your coconut oil is very hot but making sure it does not burn, sear your short ribs on all sides. When your short ribs are seared completely, put them in to your slow cooker. Throw your water and wine into your slow cooker on top of your short ribs.

Cover your slow cooker and cook on low heat for 8 hours or until the short ribs are tender. Once cooked through, shred the short ribs and serve alongside your favorite Paleo-friendly side dish!

Servings per Recipe: 6

Calories per Serving: 566

Ingredients:

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2 minced onions

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¼ cup tomato paste

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1 tbsp. butter

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6 minced garlic cloves

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2 tsp dried oregano

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½ oz. dried mixed wild mushrooms

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¼ tsp red pepper flakes

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1 ½ lbs. trimmed and halved cremini mushrooms

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1 can (14.5 oz.) drained diced tomatoes

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½ cup low sodium chicken broth

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½ cup dry red wine

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3 lbs. boneless, skinless chicken thighs

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¼ cup chopped fresh basil

Instructions:

Begin by adding your tomato paste, onions, garlic, butter, wild mushrooms, oregano and red pepper flakes into a microwave safe bowl. Microwave this mixture for around 5 minutes while checking on it periodically to stir the mixture together. Your ingredients will be done once your onions are softened. Next, add your microwaved mixture to your slow cooker and stir your tomatoes, cremini mushrooms, wine and broth into the mix.

Now, salt and pepper your chicken to season it and place in to your slow cooker making sure to cover well with your mixed ingredients. Everything should be well mixed.

Put the lid on your slow cooker and cook on low for between 4 to 6 hours or until your chicken is cooked through. Serve alongside your favorite Paleo-friendly side dish.

Congratulations on making it through the first twenty days of your Paleo slow cooker challenge, you are two-thirds of the way through! By now you are likely seeing the results of sticking with your new dietary choices and you are also likely getting the hang of slow cooking! That is why in this last chapter of recipes, we are tackling some of the tougher Paleo slow cooker recipes. Again, we are still not at professional chef level cooking, but these recipes are going to require a little more planning, however, the flavor that they yield is well worth it!

In this chapter, you will learn how to mix:

• Slow Cooker Paleo Beef Brisket with Bourbon Sauce
  
• Paleo Slow Cooker Beef Tips
  
• Paleo Slow Cooker Beef Stroganoff
  
• Paleo Slow Cooker Lemongrass Coconut Chicken
  
• Paleo Slow Cooker Beef Shank and Cabbage Stew
  
• Paleo Slow Cooker Thai Stew
  
• Paleo Slow Cooker Moroccan Chicken
  
• Paleo Slow Cooker Stuffed Peppers
  
• Paleo Slow Cooker Honey Dijon Chicken
  
• Paleo Slow Cooker Meat Lovers Chili
  

Servings per Recipe: 12

Calories per Serving: 367.9

Ingredients for Sauce:

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2 cups tomato sauce

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½ cup coconut sugar

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1 tbsp. coconut aminos

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¼ cup apple cider vinegar

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1 crushed garlic clove

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½ cup bourbon

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¼ tsp liquid smoke

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3 tsp chili powder

Ingredients:

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3-4 lb. beef brisket

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1 medium onion

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1 tbsp. coconut oil

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Salt, pepper and garlic powder to taste

Instructions for Sauce:

In a medium saucepan combine your tomato sauce, garlic and coconut sugar and heat over medium heat while stirring. Continue to stir until your coconut sugar has dissolved completely. Now add your bourbon, apple cider vinegar, coconut aminos, liquid smoke and chili powder. Stir again to mix your ingredients while bringing them to a boil. Once boiling, reduce your heat to simmer. Allow the pan to simmer for around 15 minutes until your mixture has thickened slightly. Now, take your pan off the heat and let it cool. Take note that this sauce will thicken even more as it cools!

Instructions:

It is advisable to make your BBQ sauce the day before you are ready to cook and refrigerate it once it is cooled to room temperature.

Begin making your beef brisket by heating your coconut oil in a skillet on medium heat. Now season your beef brisket using your salt, pepper and garlic and place in the pan to sear it on all sides. When your brisket is seared completely, take your pan off the heat and set aside.

Next you will want to slice your onions and layer them in the bottom of your slow cooker. Once you have done this, gently put your brisket on top of the onions and pour your prepared BBQ sauce over the meat and onions both. Now place the lid on your slow cooker.

Cook on low heat for 6 to 8 hours until your brisket is cooked all the way through. Once cooked through, shred your brisket with two forks or using meat hooks and serve with your favorite Paleo-friendly sides!

Servings per Recipe: 5

Calories per Serving: 370

Ingredients:

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1 small sliced onion

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8 oz. sliced baby Bella mushrooms

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1 tbsp. extra virgin olive oil

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1 lb. sirloin steak trimmed and cut in to strips

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Salt and pepper

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1 tbsp. Worcestershire sauce

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¼ cup dry red wine and a splash for deglazing

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2 ½ cups fat-free beef broth

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2 tbsp. coconut flour + ¼ cup cold water whisked together

Instructions:

Begin by adding your mushrooms and onions to the bottom of your slow cooker.

Now heat your olive oil in a large skillet on medium-high heat. While your skillet heats, season your steak strips using just salt and pepper. Add your steak to your heated skillet to sear the meat completely. Make sure that you DO NOT cook your meat through! Once seared, add your steak to your slow cooker, placing it on top of your mushroom and onions. Using a spatula or spoon, scrape the browned bits from the bottom of your skillet and add them into your slow cooker as well. Next, add a little more pepper to your steak.

Next you want to add your red wine, beef broth and Worcestershire sauce to your slow cooker and cover. Cook for 6 to 8 hours on low.

After cooking for 6 to 8 hours, take your coconut flour and water mixture and whisk with a fork to combine well. Now slowly add the mixture into your slow cooker. This is intended to thicken your sauce as a cornstarch mixture would do. Once mixed in, cover your slow cooker and cook for another 45 minutes or so or until your gravy mixture is thickened. Serve alongside garlic mashed cauliflower or your favorite Paleo-friendly side dish.

Servings per Recipe: 6

Calories per Serving: 330

Ingredients:

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2 lb. beef stew meat

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2 tsp salt

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½ tsp pepper

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1 tsp garlic powder

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2 tsp paprika

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1 tsp thyme

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1 tsp onion powder

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8 oz. sliced mushrooms

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½ medium onion sliced

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1/3 cup coconut cream

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2 tsp red wine vinegar

Instructions:

Begin with a small bowl and mix together your spices thoroughly. Now in a large bowl, add your meat and sprinkle thoroughly with your spice mixture until all of your meat is covered. It is best to use your hands to do this!

Next, add your onion and mushrooms to the bottom of your slow cooker and set your seasoned beef on top of the vegetables. Put the lid on your slow cooker and cook for 4 ½ hours on low.

After 4 ½ hours, when your meat is tender, add in your vinegar, coconut cream and salt and pepper. Stir everything together and set the lid ajar on your slow cooker, leaving it to cook on high for another hour.

Serve alongside your favorite Paleo-friendly side!

Servings per Recipe: 4

Calories per Serving: 411

Ingredients:

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10 chicken drumsticks skinned

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1 x 5” stalk lemongrass with skin and bottom removed

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4 minced garlic cloves

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1 shaved knob of ginger

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1 ¼ cup coconut milk

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2 tbsp. fish sauce

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3 tbsp. coconut aminos

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1 tsp five spice

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1 large sliced onion

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¼ cup chopped scallions

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Salt

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Ground black pepper

Instructions:

If you haven’t already, begin by taking the skin off your chicken drumsticks. Once skinned, put your drumsticks in a large bowl and season with salt and pepper.

Now add your garlic, ginger, lemongrass, fish sauce, 1 cup coconut milk, five spice and coconut aminos in to your blender and mix thoroughly until you get a smooth consistency to your sauce. Pour this sauce on top of your chicken and mix well to ensure that all of your drumsticks are covered completely.

Add your onion on the bottom of your slow cooker and pour the contents of your chicken bowl in to the slow cooker on top of the onion. Now cover your slow cooker and cook on low for 4 to 5 hours or until your chicken is cooked through. 

Once your chicken is cooked, carefully remove it from the sauce and pour the sauce and onion mixture in to your blender. Mix the sauce mixture together and just as you almost have a smooth sauce, add in the remaining ¼ cup of coconut milk and mix just a little more. Serve the sauce over your chicken and serve with your favorite Paleo friendly side!