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) (52 page)

With your first ten days of Paleo slow cooker dinner recipes under your belt, it’s time to head into some slightly more advanced recipes. Now, we’re not talking about beef wellington or anything of that caliber, but we are steering things into slightly more advanced territory. Don’t worry though, none of these recipes are so far advanced that only a professional chef could pull them off!

In this chapter, you will find ten intermediate level Paleo slow cooker dinner recipes:

• Slow Cooker Paleo Beef Minestrone
  
• Paleo Slow Cooker Pork Loin
  
• Paleo Slow Cooker Adobo Chicken with Bok Choy
  
• Kalua Boston Butt Roast
  
• Paleo Slow Cooker Ropa Vieja
  
• Paleo Slow Cooker Apple Pork Tenderloin
  
• Paleo Slow Cooker Cashew Chicken
  
• Paleo Slow Cooker Brazilian Curry Chicken
  
• Paleo Slow Cooker Herb Braised Short Rib
  
• Paleo Slow Cooker Chicken Cacciatore
  

Servings per Recipe: 7

Calories per Serving: 480

Ingredients:

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2 lbs. trimmed and cubed chuck roast

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2 tbsp. olive oil

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2 oz. cabbage

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2 oz. onions

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2 oz. celery

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2 oz. carrots

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32 oz. low sodium beef stock

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1 can (14oz) diced tomatoes

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1 can (6 oz.) tomato paste and 20 oz. water

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6 oz. baby spinach

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Onion powder, salt, pepper, thyme, garlic powder, oregano and basil to taste.

Instructions:

Begin by heating your olive oil over medium-high heat in a large skillet. Once your oil is heated, sear your cubed beef on all sides. Once seared, transfer your beef into your slow cooker.

Using the same skillet, combine your vegetables with your seasonings and sauté them until your vegetables are crisp-tender to your fork. Now, remove your pan from the heat and transfer your seasoned vegetables to your slow cooker.

Next, in a medium bowl, combine your water and your tomato paste and whisk to combine well before pouring the mixture into your slow cooker. Once added, throw in your tomatoes and your beef stock. Now cover your slow cooker and cook on low for 8 hours. Once cooking is complete, add in your spinach and cover. Let the ingredients continue to cook for another 5 minutes or so until your spinach has wilted.

Serve alongside your favorite Paleo sides!

Servings per Recipe: 5

Calories per Serving: 453.8

Ingredients:

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½ cup orange juice

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1 tbsp. curry powder

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1 tsp chicken bouillon granules

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½ tsp ground ginger

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¼ tsp ground cinnamon

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½ tsp salt

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1 Granny Smith apple peeled and diced

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1 chopped small onion

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1 minced garlic clove

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¼ cup raisins

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¼ cup flaked coconut

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2 lbs. cubed boneless pork loin (unflavored)

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2 tbsp. cold water

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2  tbsp. potato starch

Instructions:

Add your curry powder, orange juice, cinnamon, ginger and salt in your slow cooker and mix well to combine. Now throw in your apple, garlic, onion, coconut and raisins and stir again to combine and coat the ingredients. Finally, place your pork loin in your slow cooker and spoon your sauce mixture over the pork making sure to coat it thoroughly. Now add your water to your slow cooker to ensure it doesn’t dry out.

Cover your slow cooker and cook on low for 5 to 6 hours or until the pork is tender and cooked through.

Servings per Recipe: 4

Calories per Serving: 458

Ingredients:

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2 medium onions sliced

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4 smashed garlic cloves

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2/3 cup apple cider vinegar

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1/3 cup soy sauce

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1 tbsp. brown sugar

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1 bay leaf

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Ground black pepper to taste

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8 skinless, bone-in chicken thighs

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2 tsp paprika

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1 large head of bok choy sliced into strips

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2 thinly sliced green onions

Instructions:

Add your garlic, onions, apple cider vinegar, brown sugar, soy sauce and bay leaf to your slow cooker. Add some black pepper to season and then add your chicken thighs on top of the ingredients in your slow cooker. Sprinkle your paprika on top of your chicken thighs and then cover your slow cooker.

Cook on low for 8 hours.

After 8 hours of cooking add your sliced bok choy and cover the slow cooker for another 5 minutes or so until your bok choy is tender. Once cooked, garnish your chicken with the green onion and serve alongside your favorite Paleo-friendly side dish.

Servings per Recipe: 5

Calories per Serving: 339

Ingredients:

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5 lb. Boston butt roast

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3 slices of your favorite bacon

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1 ½ tsp Red Hawaiian coarse sea salt

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5 peeled garlic cloves

Instructions:

Add your three slices of bacon to the bottom of your slow cooker. Once you have done this, remove the skin from the outside of your roast. Salt your roast, making sure not to over salt! Use a general rule of thumb of ¾ tsp for each 1lb meat. Now make five slits throughout the roast, pressing your garlic cloves inside them.  Add your roast skin side up to your slow cooker, placing it on top of your bacon.

Put the lid on your slow cooker and cook on low for 9 to 12 hours depending upon your slow cooker temperature.

Servings per Recipe: 8

Calories per Serving: 461

Ingredients:

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3 lb. flank steak

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2 tbsp. coconut oil

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¼ cup olive oil

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1 tbsp. white wine vinegar

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2 tbsp. sea salt

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¼ cup finely chopped cilantro

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¼ cup finely chopped parsley

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2 crushed garlic cloves

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2 cans (6 oz.) tomato paste

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3 sliced peppers

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1 tbsp. onion flakes

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1 tbsp. garlic powder

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1 tbsp. oregano

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1 tbsp. cumin

Instructions:

Cutting against the grain, cut your flank steak into 2” wide strips. Now heat 1 tbsp. coconut oil on high in a large sauté pan.  Once heated, sear all of your flank steak strips. Once seared, take your pan off the heat and add your steak along with the rest of your ingredients into your slow cooker. Using utensils of your choice (your steak will still be warm,) mix together your ingredients until they are well combined.

Put the lid on your slow cooker and cook on low for 6 hours.

Once cooked, shred your steak and serve alongside your favorite Paleo-friendly side dish.

Servings per Recipe: 4

Calories per Serving: 429

Ingredients:

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4 Gala apples cored and sliced

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2 tsp (give or take) nutmeg

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2 lb. pork tenderloin (unflavored)

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2 tbsp. raw honey (optional)

Instructions:

Create a layer of apples on the bottom of your slow cooker and sprinkle them with some of your nutmeg. Next, take a knife and cut some slits in your pork tenderloin. Stuff apple slices into those pork tenderloin slits and then lay your pork on top of your nutmeg apple layer in your slow cooker. Sprinkle a little nutmeg on top of your pork loin and then take your remaining apple slices and put them on top of your pork. Finally, sprinkle a little more nutmeg on top of your apple slices.

Put the lid on your slow cooker and cook on low for 8 hours. Serve with honey if desired, alongside your favorite Paleo-friendly side.

Servings per Recipe: 6

Calories per Serving: 412

Ingredients:

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¼ cup arrowroot starch

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½ tsp black pepper

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2 lb. cubed chicken thighs

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1 tbsp. coconut oil

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3 tbsp. coconut aminos

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2 tbsp. rice wine vinegar

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2 tbsp. organic ketchup

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1 tbsp. palm sugar

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2 minced garlic cloves

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½ tsp minced fresh ginger

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¼ - ½ tbsp. red pepper flakes

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½ cup raw cashews

Instructions:

Begin by adding your arrowroot starch and black pepper to a large Ziploc bag. Zip your bag and shake to mix thoroughly. Now add your chicken to the bag, zip closed and shake thoroughly to ensure that all of your chicken is completely coated.

Now, take a large skillet and melt your coconut oil over medium high heat. Once your skillet is hot, add your chicken to it and cook until it is browned on all sides but not cooked through. Once browned, take your chicken out of the skillet using tongs and place it in your slow cooker.

Next, take a small bowl and mix together your coconut aminos, rice wine vinegar, organic ketchup, palm sugar, garlic cloves, ginger and red pepper flakes. Once these ingredients are thoroughly mixed, pour them over your chicken, making sure to turn your chicken around to cover all sides with the mixture.

Add the lid to your slow cooker and cook on low for between 3 and 4 hours. Once cooked, stir in your cashews and serve with a Paleo-friendly side of your choice.

Servings per Recipe: 6

Calories per Serving: 409

Ingredients:

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2 lbs. boneless, skinless chicken thighs and breasts

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¾ cup coconut milk

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2 tbsp. tomato paste

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3 minced garlic cloves

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1 tbsp. ground ginger

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5 tbsp. curry powder

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2 cubed bell peppers (your choice of color)

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1 thinly sliced onion

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Salt and pepper to taste

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1 cup low sodium chicken broth

Instructions:

Add your coconut milk, garlic, tomato paste, ginger, curry powder, salt and pepper into your slow cooker. Mix together all of your ingredients making sure to combine them thoroughly. Once mixed well, add in your peppers and your onions and set your chicken on top. Finally, pour in your chicken broth over your chicken pieces. Mix everything together once again, making sure that your chicken is completely covered in the mixture.

Put the lid on your slow cooker and cook on low for between 6 to 8 hours.

Once your chicken is cooked through, serve alongside your favorite Paleo-friendly side dish.