I originally got the idea for this “Shepherd’s Pie” from Eat Like a Dinosaur (you can find also find the recipe over on The Paleo Parents).  They used organ meats for their recipe–which I didn’t have, so I just changed it!  We’ve made this adapted recipe quite a few times since then, and I’ve also bumped up the veggies and taken out some of the spices to make it one of our family favorites!

Shepherd’s Pie {Paleo Style} 

Ingredients:

• 1.5 – 2 lb. grass-fed ground beef
• 1 large (or 2 small) cauliflower
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 -2 tsp. cumin
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped broccoli

1) Preheat oven to 350 degrees.  Brown ground beef in a skillet over medium heat.  {Add onion to taste if desired.}

2)  While the meat is browning, chop up the cauliflower.  Steam the cauliflower until soft (or boil and drain it if you don’t have a steamer basket).  Mash the cauliflower with a potato masher.

3)  While the cauliflower and meat are cooking, chop up carrots, celery, and broccoli.  Combine and set aside.

4)  After the ground beef cooks, stir in the salt, pepper, and cumin.  Put the ground beef in the bottom of a 9″ x 13″ pan.  Layer the veggie mix (carrots, celery, and broccoli) next.  Finally, spread the cauliflower on top.

5)  Cook in 350 degree oven for 40-45 minutes.

Add salt and pepper as desired.

Since changing our eating habits so drastically last summer, I haven’t found too many super-simple recipes (besides scrambled eggs), but I have really started enjoying my time in the kitchen.  Cooking has become therapeutic in a way, and I love to chop and dice and know that I’m feeding my little munchkins well.  I like to double this recipe, cook both pans, and put one in the freezer for a later time (be sure to wrap it well).

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This post is part of the “Simple Family Dinner Blog Hop” hosted by This Reading Mama.

Find more recipes over on the Pinterest board and on these blogs:

Enchanted Homeschooling Mom | Inspired by Family | Sun Scholars | This Reading Mama | Life by Ashley Pichea | In Culture Parent | Raising Life Long Learners | Glittering Muffins | Octavia and Vicky | Kid World Citizen | Kitchen Counter Chronicles | Nomad Parents | Childhood 101 |Triple T Mum | Adventures in Mommydom | The Freckled Homeschooler | Teach Beside Me | The Chirping Moms | Disco… the World Through My Son’s Eyes | So You Call Yourself a Homeschooler | Pickle Bums | The European Mama | The Golden Gleam | Forever, For Always, No Matter What | Motherhood on a Dime | Harrington Harmonies | Rainy Day Mum | Jenni Fischer| Cakes and Sribbles | Toddling Into Madness | Mermaids’ Makings | Mud Hut Mama | Here Come the Girls | All Done Monkey | Small Potatoes | Little Artists

I wanted something I could make as a gift using ingredients I already had, so I pulled together a few recipes from my cookbooks at home and came up with this Caramel Almond Crunch popcorn!  It is gluten-free and dairy-free (although not quite Paleo)!  I’m thinking maybe you could substitute something a little healthier for the sugar, but I was making a ton to give as gifts and brown sugar was on hand!

Caramel Almond Crunch Popcorn (Gluten-Free, Dairy-Free)
Christmas Treat

Ingredients:

• 2/3 cup popcorn (10-12 cups popped)
• 2 cups whole almonds
• 1/2 tsp. sea salt
• 2 cups brown sugar
• 1 cup coconut milk (this is the kind we normally use)

1)  Preheat the oven to 250 degrees.  Grease two 9×13 inch pans.

2)  Combine coconut milk and brown sugar.  Cook over medium heat for 25 minutes stirring occasionally.

3)  Pop the popcorn.  We used an air-popper and two big bowls for this amount of popcorn.  Add the almonds.

4)  During the last minute of cooking, stir in the 1/2 tsp. of salt.  Pour the milk/sugar mixture over the popcorn and stir quickly.

5)  Transfer the popcorn to the pans.  Cook in the oven for one hour, gently stirring the mixture every 15 minutes.  Be sure not to burn it!

We think it’s delicious!!  This does make a lot, so just cut the recipe in half if you don’t need quite so much.  I figured I might as well make a large batch since it does take quite a bit of time!

A few weeks ago, I ran across this recipe for Chicken, Spinach, and Almond Pasta Bake over at Gimme Some Oven (be sure to check out Ali’s site for tons of yummy recipes)!  I loved the look of it and decided to test it out as a freezer recipe.  It turned out well!  I did modify the original recipe because I wanted to use ingredients I already had on hand.

Here is my version:

Chicken & Spinach Pasta Bake Casserole

Ingredients:

• 1 12-ounce package whole-wheat pasta
• 1/4 cup butter
• 1 chopped yellow onion (if desired – I left this out)
• 1 cup chicken broth
• 3-4 cups fresh chopped spinach
• 1 tsp. lemon juice
• 1 lb. diced chicken breast
• 8 ounces shredded mozzarella cheese
• 1 cup slivered almonds
• salt and pepper to taste

1)  Boil the pasta according to package directions.  Drain and toss with a bit of olive oil.

2)  Melt butter in skillet over medium heat.  Saute the onion for a few minutes.  Add chicken broth and diced chicken.  Stir.  Mix in the spinach and stir until wilted (about a minute).  Remove the mixture from heat and stir in lemon juice.

3)  Add the mixture to the pasta.  Stir.  It will take at least a minute or two to combine it well.

4)  Grease a freezer-safe baking pan.  Add 1/2 of the pasta on the bottom.  Sprinkle with some mozzarella cheese.  Add more pasta.  Finish with a layer of cheese on top.

Allow to cool, cover well and freeze.  (You can also freeze the almonds in a small container or bag attached to the pan.)  When ready to serve, allow to thaw overnight in the refrigerator.  Preheat the oven to 350 degrees and cook for 30 minutes.  Be sure the pan is covered with foil when you bake it to prevent the noodles from becoming too crispy on top.

While the chicken & spinach bake is cooking in the oven, toast the almonds for a few minutes in a  skillet on the stove top.  Sprinkle the toasted almonds over the top before serving.

Find more posts in my Five Days of Freezer Cooking series.   Also, this post is part of the Five Days of… over at iHomeschool Network. Be sure to visit and see all the other wonderful posts from my lovely and talented friends! This series is sponsored by Beech Retreat.

While you’re cooking ground beef for tacos, you might as well cook up a little more and make this easy freezer recipe for Beef and Bean Burritos.

Beef & Bean Freezer Burritos

Ingredients:

• 1 can refried beans
• 1/2 pound ground beef
• 1 package tortillas (when I have time, we make our own tortillas with this recipe)
• 1/2 cup salsa
• Shredded cheese

1)  Combine the beans, ground beef, and salsa in a bowl.

2)  Place a few spoonfuls of the mixture onto a tortilla.  Sprinkle with cheese (if desired).  Fold in sides and roll up the tortilla.

3)  Place the burritos on a pan (no edges touching) and place in the freezer for an hour (flash freeze).  Put the frozen burritos in a freezer-safe container or bag.

When ready to use:  Thaw in the refrigerator overnight.  Bake in a 350 degree oven for 15-20 minutes (or until heated through).  These will be slightly crunchy!  You can also microwave each burrito for a few minutes before serving.

I serve these with lettuce, tomatoes, and salsa on top.  You could also add sour cream or cheese, too.