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) (51 page)

Servings per Recipe: 8

Calories per Serving: 246.6

Ingredients:

-
        
2 lbs. chunked boneless, skinless chicken breasts

-
        
2 diced medium onions

-
        
6 peeled and chopped carrots

-
        
2 peeled and cubed sweet potatoes

-
        
6 minced garlic cloves

-
        
2 cups low sodium chicken broth

-
        
1 can (6 oz.) tomato paste

-
        
6 tbsp. balsamic vinegar

-
        
4 tsp gluten free yellow mustard

-
        
6 dried bay leaves

-
        
7 cups stemmed and torn kale

Instructions:

Add everything except for your kale to your slow cooker and stir your ingredients carefully to combine them well. Cover your slow cooker and allow your ingredients to cook on high for between 4 and 5 hours until the potatoes and carrots are cooked through. At around the 4-hour mark (when you approximate that your ingredients still need another hour) remove your bay leaves. Once the potatoes and carrots are cooked, add in your kale and stir well. One your kale is tender, your stew is cooked and ready to eat!

Servings per Recipe: 8

Calories per Serving: 480

Ingredients:

-
        
4 lbs. beef ribs

-
        
2 cups tomato sauce

-
        
1 can (6 oz.) tomato paste

-
        
1 tsp onion powder

-
        
3 cloves garlic

-
        
1 tsp paprika

-
        
2 tsp salt

-
        
1 tsp black pepper

-
        
2 tbsp. Worcestershire sauce

-
        
1 tbsp. apple cider vinegar

Instructions:

Add your beef ribs to the bottom of your slow cooker. Now take a medium sized bowl and combine your remaining ingredients in the bowl and mix them together well using a fork. After making sure that all of your bowl ingredients are thoroughly combined, pour the mixture over your ribs.

Cover your slow cooker and cook on low for 8 hours. Serve alongside your favorite Paleo-friendly side.

Servings per Recipe: 6

Calories per Serving: 179.6

Ingredients:

-
        
2 peeled and cubed large sweet potatoes

-
        
14 oz. drained roasted red peppers

-
        
14 oz. coconut milk

-
        
1 cup low sodium chicken stock

-
        
1 small diced onion

-
        
2 garlic cloves

-
        
½ tsp black pepper

-
        
½ tsp red pepper flakes

Instructions:

Combine all of your ingredients in your slow cooker, cover and cook on low for 4 to 6 hours.

Stir to mix well before serving.

Servings per Recipe: 6

Calories per Serving: 343.3

Ingredients:

-
        
2 lb. whole chicken

-
        
2 sliced bell peppers (color of your preference)

-
        
1 diced onion

-
        
2 tsp paprika

-
        
4 cloves

-
        
2 tsp cinnamon

-
        
1 cup low sodium chicken broth

-
        
¼ tsp nutmeg

Instructions:

Add all of your ingredients to your slow cooker. Put the lid on your slow cooker and cook on low for 6 hours or on high for 4 hours. Serve alongside your favorite Paleo side dish – we recommend cauliflower rice.

Servings per Recipe: 4

Calories per Serving: 176

Ingredients:

-
        
1 lb. lean stew meat cubed

-
        
2 tsp curry powder

-
        
1 small diced onion

-
        
2 minced garlic cloves

-
        
2 tsp grated ginger

-
        
½ tsp black pepper

-
        
Salt to taste

-
        
½ cup chopped cilantro

-
        
1 ¾ cups low sodium beef broth/stock

-
        
1 tbsp. arrowroot plus 1 tbsp. water

Instructions:

Add your stew meat to your slow cooker and sprinkle your curry powder over the meat making sure to cover all sides. Now add in the rest of your ingredients and stir them all carefully to combine.

Add the lid to your slow cooker and cook on low for 7 to 8 hours. Serve over the top of a Paleo rice substitute such as cauliflower rice.

Servings per Recipe: 6

Calories per Serving: 486

Ingredients:

-
        
2 lb. pork roast

-
        
3 peeled garlic cloves

-
        
½ cup hot sauce

-
        
3 tbsp. paprika

-
        
2 tbsp. garlic powder

-
        
2 tbsp. chili powder

-
        
1 tbsp. cumin

-
        
2 tsp cayenne pepper

-
        
1 heaping tbsp. red pepper flakes

-
        
Salt to taste

-
        
2 diced yellow onions

-
        
1 diced red bell pepper

-
        
1 diced yellow bell pepper

-
        
2 cans (14 oz.) fire roasted tomatoes

-
        
1 can (14 oz.) tomato sauce

-
        
1 sliced avocado (garnish)

-
        
1 bunch green onions diced (garnish)

Instructions:

Add your pork roast to your slow cooker and use a knife to cut three small spots where you will push in your peeled garlic cloves. Once you have inserted your garlic cloves, pour your hot sauce over the pork. Now sprinkle your garlic powder, paprika, chili powder, cayenne pepper, cumin, red pepper flakes and salt over your roast. Finally, add in your diced onions, tomatoes, peppers and tomato sauce, pouring them over your roast. Cover your slow cooker.

Cook for 8 to 10 hours on low.

When serving, serve topped with avocado slices and green onions.

Servings per Recipe: 4

Calories per Serving: 375

Ingredients:

-
        
5 chicken breasts

-
        
4 tsp salt

-
        
4 tsp paprika

-
        
1 tsp cayenne pepper

-
        
2 tsp onion powder

-
        
2 tsp thyme

-
        
2 tsp white pepper

-
        
2 tsp garlic powder

-
        
1 tsp black pepper

Instructions:

In a medium sized bowl, combine all of your spices and mix well to create a dry rub for your chicken. Once you have mixed together all of your spices, set them aside and wash your chicken in cold water. When your chicken breasts are wet, place them one at a time in to the bowl of spice rub and using your fingers, cover the chicken with the spices thoroughly. If your chicken breasts still have skin, work the seasoning underneath the skin.

Once your chicken breasts have been seasoned, place each of them in to your slow cooker and put the lid on the cooker. Cook your chicken breasts on low heat for 5 to 6 hours or until your chicken is cooked through and falling off the bone.

Shred your chicken to serve and serve alongside your favorite Paleo friendly side.

Servings per Recipe: 4

Calories per Serving: 598

Ingredients:

-
        
5 chicken breasts

-
        
10 slices of bacon

-
        
2 tbsp. dried thyme

-
        
1 tbsp. dried oregano

-
        
1 tbsp. dried rosemary

-
        
5 tbsp. olive oil

-
        
1 tbsp. salt

Instructions:

Add all of your ingredients except for 3 tbsp. of olive oil into your slow cooker and mix them well. Once your ingredients are mixed, put the lid on your slow cooker and cook on low for 8 hours.

Once cooked through, shred your chicken and add in the remaining 3 tbsp. of olive oil as you do.

Serve alongside your favorite Paleo-friendly side.

Servings per Recipe: 6

Calories per Serving: 408

Ingredients:

-
        
2 lb. beef stew meat cubed

-
        
2 bunches of whole radishes washed

-
        
1 lb. cubed celery root peeled

-
        
1 lb. peeled and sliced carrots

-
        
3 cups beef bone broth (unsalted)

-
        
1 tsp salt

-
        
½ tsp black pepper

-
        
2 peeled onions

-
        
2 peeled garlic cloves

-
        
2 sprigs rosemary

-
        
8 oz. frozen cranberries

Instructions:

Add your bone broth, beef stew meat, celery root, radishes, carrots and salt and pepper into your slow cooker. Stir your ingredients well to combine thoroughly. Now add your onions into your slow cooker and place the garlic cloves on top of the onions. Next add in your rosemary sprigs.

Cover your slow cooker and allow to cook on low for 8 hours.

After 8 hours of cooking, carefully take out your rosemary sprigs and throw away. Now put your garlic cloves and your onions into a blender along with a cup or so of your broth. Puree this mixture until smooth. Now add this smooth pureed mixture back into your slow cooker. Add your frozen cranberries to the slow cooker and stir to mix well.

Cover your slow cooker and cook on low for another 30 minutes.

Salt to taste and serve.