RECIPES

Chile con carne - http://allrecipes.com/Recipe/chili-con-carne-ii/detail.aspx

- Add leafy greens at the end- Can use other meats as well

Fast chicken soup base - http://allrecipes.com/recipe/fast-chicken-soup-base/detail.aspx

- Save chicken for later

MAKE THE PANCAKES!

http://articles.elitefts.com/category/articles/efs-cookbook/

Hearty Chili Recipes - http://www.finecooking.com/slideshows/hearty-chili-recipes.aspx

A year of slow-cooking: http://www.food.com/slideshow/slow-cooker-meals-126/slow-cooker-pot-roast-1

Bourbon Chicken: http://www.food.com/recipe/bourbon-chicken-45809

Beef Provencal: http://www.foodnetwork.com/recipes/food-network-kitchens/beef-provencal.html

Slow-cooker meals: http://www.foodnetwork.com/recipes/packages/comfort-foods/slow-cooker-meals/slow-cooker-recipes.page-1.html

Comfort foods: http://www.foodnetwork.com/recipes/packages/comfort-foods/easy-comfort-food-recipes/easiest-comfort-food-recipes.html

Six Sisters 50 chicken recipes: http://www.sixsistersstuff.com/2012/02/fresh-food-friday-50-easy-and-delicious.html

Sorted Food recipes: http://sortedfood.com/#!/recipes/

http://cavemanstrong.com/category/recipes/

Texas Style Paleo chili - http://www.crossfitintrepid.com/2011/01/10/texas-style-paleo-chili/

http://everydaypaleo.com/

http://www.paleoplan.com/recipes/

http://mypaleokitchen.blogspot.com/search/label/Recipes

http://www.healthhabits.ca/2011/01/25/gourmet-paleo-recipes/

http://www.livingpaleo.com/category/paleo-recipes/

http://paleodietlifestyle.com/paleo-diet-recipes/

http://www.primalpalate.com/category/recipes/

http://www.paleofood.com/

www.marksdailyapple.com

http://www.primalpaleorecipes.com/#sites

http://www.paleoeffect.com/category/recipes/

www.nomnompaleo.com

http://hollywouldifshecould.net/recipes/

http://www.thefoodieandthefamily.com/category/primalpaleo/

http://www.primalbritain.co.uk/top-100-paleo-recipes/

http://itsprimalyall.wordpress.com/2013/06/24/need-primal-recipes/

http://paleotable.com/recipes/

http://www.health-bent.com/beef#

http://www.paleocupboard.com/paleo-recipes.html

SNACKS –

Fruit salad; Piece of fruit; Handful of nuts; Smoked salmon; Beef jerky; Slices of high-quality salami; Pork rinds; Paleo granola; Cold left-over meat with mustard or mayonnaise; Kale / plantain / zucchini / sweet potato chips; Olives;

Naturally fermented dill pickles or sauerkraut Coconut butter; Dips: Tapenade, Baba Ghanoush, salsa, guacamole; Can of tuna or salmon; Hard boiled eggs; Piece of dark chocolate; Trail mix;

High-quality, full-fat yogurt; Fruit balls; Roasted fruits; Paleo cookies; Smoothie; Fruits with coconut milk; Omelet muffins; Simple omelet;

Cauliflower corned beef hash - http://www.marksdailyapple.com/forum/thread24326.html

50/50 burger – bacon/beef

Rosemary and Garlic roasted leg of lamb - http://www.foodnetwork.com/recipes/emeril-lagasse/rosemary-and-garlic-roast-leg-of-lamb-recipe.html

Chili

"Prepared salsa and chili seasoning mix speed preparation of this easy version of chili. Serve over cornbread or with crackers. Add jalapeno peppers for more heat."

INGREDIENTS:2 pounds ground beef1/2 onion, chopped1 teaspoon ground black pepper1/2 teaspoon garlic salt2 1/2 cups tomato sauce

1 (8 ounce) jar salsa4 tablespoons chili seasoning mix1 (15 ounce) can light red kidney beans1 (15 ounce) can dark red kidney beans

DIRECTIONS:1. In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is

browned and onion is tender. Drain grease, if desired.

2. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Bacon and Leek Egg drop soup

INGREDIENTS2 medium leeks8 strips of thick cut bacon2 eggs1/2 tsp salt1 tbsp Melinda's fire roasted pepper sauce3 cups chicken stock

1 cup heavy cream

PREPARATIONFirst peel the first outer layer off the leek then cut the leek so you have the lightly colored, tender portion to work with. Cut the leek in half lengthwise and once again ito quarters. Chop the leek into 1/2" pieces.Soak the leeks in a bowl of cold water to rinse off any dirt trapped in its layers.Chop strips of bacon into 1/4" chunks.Whisk eggs a small bowl.

COOK IT UPStrain chopped leaks and add them to a pot of the chicken stock. Bring to a simmer. Add salt and pepper sauce. Saute bacon over medium high heat until well browned. Add bacon and half the fat drippings to the pot of leeks. Let simmer for 10 minutes to tenderize leeks and let flavors develop. Lower heat and stir while drizzling in the whisked eggs. They will set immediately in the soup. Now add the heavy cream.

Let the soup come back up to a light simmer before serving.

Ginisang Corned BeefIngredients:2 tbsp. cooking oil1 clove of garlic, minced1 onion, chopped1 tomato, chopped1 can Palm corned beef

- can add eggs, potato, cauliflower to make either an omelet or hash

http://www.foodnetwork.com/recipes/paula-deen/broccoli-salad-recipe/index.html - exclude sugar, try apple cider vinegar, use less mayo (or none),

Chicken ChiliPREP TIME: 15 minutesTOTAL TIME: 35 minutesServes 42 tsp olive oil1 lg onion, chopped2 Tbsp minced garlic2 Tbsp chili powder1 1/2 tsp ground cumin1 pkg (10 oz) Earthbound Farm Frozen Organic Kale1 pkg (10 oz) frozen corn (2 c)2 c shredded cooked chicken1 can (14.5 oz) fire-roasted diced tomatoes1 can (15 oz) white beans (such as cannellini), rinsed and drainedOptional garnishes: shredded Monterey Jack, chopped avocado, sliced red onion, cilantro sprigs

1. Heat oil in Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 4 minutes. Add garlic, chili powder, and cumin and cook, stirring, 1 minute.2. Stir in remaining ingredients (except garnishes) and 2 1/2 cups water. Simmer, uncovered, until kale and corn are tender and chili is slightly thickened, about 15 minutes. Ladle into bowls and garnish as desired.

Salmon BurgersPREP TIME: 15 minutesTOTAL TIME: 30 minutes + chilling timeServes 42 cans (6 oz each) Wild Planet Wild Alaskan Pink Salmon, drained and flaked2 lg eggs, lightly beaten3/4 c fresh or dried whole wheat or panko bread crumbs1/4 c finely chopped red onion4 Tbsp chopped fresh dill1 1/2 tsp fresh lime or lemon juice1/4 c reduced-fat sour cream4 whole wheat sandwich buns, split and toasted4 lettuce leaves1. Stir together salmon, eggs, bread crumbs, onion, 3 Tbsp of the dill, and 1 tsp of the lime juice in bowl. Season. Form into 4 patties with damp hands (mixture will be wet), put on plate, and chill at least 20 minutes.2. Whisk together sour cream and remaining 1 Tbsp dill and 1/2 tsp lime juice. Cover and chill.3. Heat oven to 400°F. Cook patties in large ovenproof skillet coated with cooking spray over medium heat, turning carefully, until golden, about 6 minutes. Transfer skillet to oven. Bake 6 minutes. Serve on buns with sauce and lettuce.

Spinach DipPREP TIME: 10 minutesTOTAL TIME: 10 minutesServes 81 pkg (9-10 oz) frozen chopped spinach, thawed1 container (16 oz) Stonyfield Organic Oikos Plain 0% Greek Yogurt2 oz crumbled feta or goat cheese or finely grated Parmesan2 Tbsp store-bought basil or cilantro pestoSqueeze spinach dry with hands to extract as much liquid as possible. Add to food processor with remaining ingredients. Pulse until just combined. Season to taste. (Makes 2 1/2 cups.) Transfer to serving bowl.NUTRITION (per serving) 81 cal, 8 g pro, 4 g carb, 1 g fiber, 4 g fat, 1.5 g sat fat, 119 mg sodium

Chicken Thigh recipes - http://hollywouldifshecould.net/2012/06/live-the-thigh-life-10-paleo-recipes-to-make-you-love-chicken-thighs/

Hungarian goulash (vegetarian)

Adzuki bean soup - http://www.grouprecipes.com/18678/special-adzuki-bean-soup.html

MARINADES AND GRILLING

Tart and Tangy Balsamic Mix two tablespoons of balsamic vinegar + 1 tablespoon of olive oil with a

teaspoon of two of more add-ins: chopped fresh rosemary, balsamic vinegar, chopped fresh cilantro/parsley, chopped garlic, chopped capers, Worcestershire sauce, or 2 tablespoons fresh grated ginger

Soy Goodo Mix two tablespoons of reduced-sodium soy sauce + 1 tablespoon of olive oil

with with two teaspoons of two of more add-ins: fresh ginger, fresh chopped garlic, minced onions, peanut butter, miso paste, rice wine/apple cider vinegar, orange marmalade, minced cherry peppers, chopped jalapeno, chopped basil, Italian, Thai, or purple, or 1 tablespoon local honey.

Tangy Tomato Mix one tablespoon of tomato paste + 1 tablespoon of olive oil with one

tablespoon of water. Stir in two teaspoons of two of more add-ins: orange zest, garlic, fresh chopped basil, oregano, lemon juice, cinnamon, unsweetened cocoa powder, sesame seeds, cilantro

Tenderize, Go Greek Yogurt Mix 1/4 cup yogurt + 1 tablespoon of olive oil with two teaspoons of two of more

add-ins: ground cumin, ground mild or hot chili – lemon juice, chopped cilantro, parsley, basil, garlic, citrus zest, tomato paste, lime or lemon juice.

Mustard Mix one tablespoon of mustard + 1 tablespoon of olive oil with two teaspoons of

two of more add-ins: honey, minced garlic, minced thyme, minced rosemary, 1 teaspoon of brown sugar, or 1 tablespoon local honey.

And add two tablespoon of: balsamic or apple cider vinegar, or any citrus juice, chopped black or green olives

The Basics of MarinatingStart with a plastic zipper lock bag for easy clean-up, or use any air-tight container. Use skinless, boneless chicken breasts, trimmed flank steak, trimmed pork loin, trimmed pork chops, peeled, deveined shrimp, or boneless firm white fish filets. Meats can be marinaded overnight, but shrimp and fish are more delicate and need only 2 to 3 hours to pick up the flavors from marinades. If you plan on using acids in your marinade (like vinegar and citrus), they tend to “cook” seafood so I don’t recommend leaving them overnight. You can always opt to add the citrus to your seafood right before popping it onto the grill if you want to preserve the texture and taste. Remember to always marinate in the refrigerator to avoid any health hazards, especially in the hot summer months. For veggies, slice zucchini, yellow squash, and eggplant lengthwise into 1/2-inch slices. Cut broccoli, cauliflower, and onions into 2-inch chunks and marinate over night. To grill green like kale, chard, and collards, simply brush with your marinade and grill on high heat 2 to 3 minutes per side, no marinading necessary.

Grilling CleanKeeping your grill clean from burnt food residue, dirt, and rust can help keep harmful, potential cancer-causing particles out of your food. Having a clean grill can also improve your cooking by improving the taste. If you have a gas grill with a lid, you can turn up the heat to high – a great way to kill bacteria. Scrape it down with a wire brush and get ready to grill. Or remove the grill and use plain old soap. Be sure to heat up your grill after you rinse to keep rust away. Before you heat your grill, rub the grates with a high smoke point oil, like canola or safflower, this will help “season” them, to prevent rusting and also prevent food from sticking.

Tools of the TradeDo you double dip with your grilled tools from raw to cooked food? Don’t you dare! Inside stock up on inexpensive tongs [http://skinnychef.com/healthy-eating/kitchen-essentials], so you can avoid contamination. Look for stainless steel tools that fit in the dishwasher proper cleanup. Most dishwashing tablets and liquid contain bleach, so

running your tools through the dishwasher is easiest and most thorough way to kill harmful bacterial.

Skinny Grilling Recipes rilled Goji Pineaple Chicken , is both easy to make and has the exoctic flavor

twist of gojis berries.

If you love jalapenos, this grilled flank steak will hit the spot.

Don’t leave out the vegetarians at your next cook out. Serve Grilled Miso Eggplant.

Grilled chicken caesar salad  is a great way to use left-over chicken from your barbeque.

Pack in a serving of fruit next time you grill and add grilled mango to the menu.

MORE MARINADES

4: Persian Chicken BreastsModern cooks know cinnamon as a common ingredient in cookies, pies, breakfast rolls and other desserts. However, in the Middle East, the spice is used in savory chicken and lamb dishes, as well as soups and sauces. In this recipe, cinnamon adds an exotic, unexpected flavor to grilled chicken. Serve with grilled vegetables and flatbread.

Ingredients

1 medium lemon

2 teaspoons olive oil

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon turmeric

4 boneless and skinless chicken breasts

Directions

Remove lemon peel in long strips with paring knife; reserve for garnish. Juice lemon; combine juice with oil, cinnamon, salt, pepper and turmeric in large heavy-duty resealable food storage bag. Gently

knead ingredients in bag to mix thoroughly; add chicken. Seal bag and turn to coat thoroughly. Refrigerate 4 hours or overnight.

Remove chicken from marinade; gently shake to remove excess. Discard remaining marinade. Grill chicken 5 to 7 minutes per side or until chicken is no longer pink in center.

8: Teriyaki MarinadeIt's an old standby -- the teriyaki marinade. This marinade is versatile and a crowd-pleaser. You can serve your chicken with fresh fruits or vegetables, both go well with the flavors of teriyaki. And best of all, it's simple and quick to put together.

You'll only need four ingredients:

1 cup orange juice 1 cup soy sauce 1 cup sugar Sprinkle of garlic powder

Here is a great formula for a tasty barbecue chicken dish that uses a sherry and dry vermouth marinade. Try to use a sherry suitable for drinking when making the dish -- it'll add a lot of flavor to the finished product. You can use the recipe as a sauce or even to baste if you like. Always be careful with bastes -- this one contains vegetable oil, which is flammable.

Ingredients

1 cup sherry 1/2 cup extra-virgin olive oil Medium onion, minced 6 garlic cloves, minced 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1 tablespoon mixed herbs 1/2 teaspoon coarsely ground black pepper 1 teaspoon soy sauce 1 tablespoon dry vermouth

Directions

Combine all ingredients, and marinate the chicken for about three hours before grilling. Grill the chicken until it is cooked through and serve.

3: Balsamic ChickenEvery cook needs a go-to recipe for a savory chicken dish. This recipe uses ingredients found in most pantries: balsamic vinegar, olive oil, and garlic. Chopped fresh rosemary adds a Mediterranean flavor. Try roasted potatoes and a green salad to round out this comforting meal. Any leftovers are delicious in salads or sandwiches.

Ingredients

1 1/2 teaspoons fresh rosemary, minced or 1/2 teaspoon dried rosemary

2 cloves garlic, minced

3/4teaspoon black pepper

1 tablespoon olive oil

1/4 cup balsamic vinegar

Directions

Combine rosemary, garlic, pepper and salt in small bowl; mix well. Place chicken in large bowl; drizzle chicken with oil and rub with spice mixture. Cover and refrigerate several hours.

Preheat oven to 450 degrees Fahrenheit (232 degrees Celsius). Spray heavy roasting pan or cast iron skillet with nonstick cooking spray. Place chicken in pan; bake 10 minutes. Turn chicken over, stirring in 3 to 4 tablespoons water if drippings begin to stick to pan.

Bake about 10 minutes or until chicken is golden brown and no longer pink in center. If pan is dry, stir in another 1 to 2 tablespoons water to loosen drippings.

Drizzle vinegar over chicken in pan. Transfer chicken to plates. Stir liquid in pan; drizzle over chicken. Garnish, if desired.

2: Japanese YakitoriIn Japan, chicken grilled on a skewer is known as yakitori. This recipe calls for marinating the chicken pieces in a delicate sauce featuring garlic and ginger, then threading chicken onto skewers with pearl onion and small chucks of pineapple. The result? Delicious in any language!

Ingredients:

1 pound (453 grams) boneless skinless chicken breasts, cut into 3/4-inch (19-millimeter) wide strips 2 tablespoons sherry or pineapple juice 2 tablespoons reduced-sodium soy sauce 1 tablespoon sugar 1 tablespoon peanut oil 1/2 teaspoon minced garlic 1/2 teaspoon minced ginger 5 ounces (142 grams) red pearl onions 1/2 fresh pineapple, cut into 1-inch (25.4 millimeter) wedges

Directions:

Place chicken in large resealable food storage bag. Combine sherry, soy sauce, sugar, oil, garlic and ginger in small bowl; mix thoroughly to dissolve sugar. Pour into plastic bag with chicken; seal bag and turn to coat thoroughly. Refrigerate 30 minutes or up to 2 hours, turning occasionally. (If using wooden or bamboo skewers, soak skewers in water for 30 minutes to prevent burning.)

Meanwhile, place onions in boiling water for 4 minutes; drain and cool in ice water to stop cooking. Cut off root ends and slip off outer skins; set aside.

Drain chicken, reserving marinade. Weave chicken accordion-style onto skewers, alternating onions and pineapple with chicken. Brush with reserved marinade; discard remaining marinade.

Grill on uncovered grill over medium-hot coals for 6 to 8 minutes or until chicken is cooked through, turning once.

Asian BroccoliIngredients (4 to 6 servings)

2 heads broccoli (1 1/2 to 2 pounds) cut into florets, stems trimmed and cut in slices 1/4″ thick 2 tsp kosher salt 1/4 tsp black pepper 1 1/2 tsp ground ginger Pinch of red pepper flakes 3 garlic cloves, smashed and peeled 1/4 cup olive oil 3 scallions, chopped (about 1/4 cup) 1/4 cup coarsely chopped fresh cilantro 5 large fresh basil leaves, torn 2 Tbs coarsely chopped mint

For the Vinaigrette 1/4 cup rice wine vinegar 2 Tbs fresh lime juice 2 Tbs olive oil 2 tsp toasted sesame oil 1 tsp soy sauce 1 tsp fish sauce, optional 1 tsp sriracha hot sauce, optional

Preparation Heat oven to 450°.  Put broccoli in a bowl and season with salt, black pepper, ginger and red pepper

flakes.  Toss with garlic cloves and oil.  Spread broccoli on a baking sheet and roast for 15 to 20 minutes, until tender and lightly browned.  Discard garlic cloves.  While broccoli roasts, combine scallions, cilantro, basil and mint in a large bowl.

Make the vinaigrette:  In a small bowl, combine rice wine vinegar, lime juice, olive oil, sesame oil, soy sauce and, if you want a stronger-flavored dish, fish sauce and sriracha.  Whisk until emulsified.

Add cooked broccoli to the large bowl with the herbs and toss.  add vinaigrette, to taste, and toss.  Serve warm or at room temperature.

Variations on Fred Harvey’s Railroad ColeslawIngedients4 cups of shredded cabbage2-4 Tbs minced onion1-2 carrots shredded1 tsp dry mustard

1 tsp salt1 tsp celery seed1 Tbs sugar1/2 cup of white vinegar1/2 cup of oilPreparation

Toss cabbage, onion and carrots In saucepan, combine other ingredients and bring to a boil. Pour over cabbage mixture and chill 4 to 6 hours.

Best Chicken Stew from Cook’s IllustratedIngredients

2 pounds boneless, skinless chicken thighs, halved crosswise and trimmed Kosher salt and pepper 3 slices bacon, chopped (yes, please use Benton’s bacon – now on 5 week backlog) 1 pound chicken wings, halved at joint 1 onion, chopped fine 1 celery rib, minced 2 garlic cloves, minced 2 tsps anchovy paste 1 tsp minced fresh thyme 5 cups chicken broth 1 cup dry white wine, plus extra for seasoning 1 Tbsp soy sauce 3 Tbsp unsalted butter, cut into 3 pieces 1/2 cup all-purpose flour (yes, I suggest King Arthur flour) 1 pound small red potatoes, unpeeled and quartered 4 carrots, peeled and cut into 1/2-inch pieces 2 Tbsps chopped fresh parsley

Preparation1. Adjust oven rack to lower-middle position and heat oven to 325º.  Arrange chicken thighs on baking sheet

and lightly season both sides with salt and pepper; cover with plastic wrap and set aside.2. Cook bacon in large Dutch oven over medium-low heat, stirring occasionally, until fat renders and bacon

browns, 6 to 8 minutes.  Using slotted spoon, transfer bacon to medium bowl.  Add chicken wings to pot, increase heat to medium and cook until well browned on both sides, 10 to 12 minutes; transfer wings to bowl with bacon.

3. Add onion, celery, garlic, anchovy paste, and thyme to fat in pot; cook, stirring occasionally, until dark fond forms on pan bottom, 2 to 4 minutes.  Increase heat to high; stir in 1 cup broth, wine, and soy sauce, scraping up any browned bits; and bring to boil.  Cook, stirring occasionally, until liquid evaporates and vegetables begin to sizzle again, 12 to 15 minutes.  Add butter and stir to melt; sprinkle flour over vegetables and stir to combine.  Gradually whisk in remaining 4 cups broth until smooth.  Stir in wings and

bacon, potatoes, and carrots; bring to simmer.  Transfer to oven and cook, uncovered, for 30 minutes, stirring once halfway through cooking.

4. Remove pot from oven.  Use wooden spoon to draw gravy up sides of pot and scrape browned fond into stew.  Place over high heat, add thighs, and bring to simmer.  Return pot to oven, uncovered and continue to cook, stirring occasionally, until chicken offers no resistance when poked with fork and vegetables are tender, about 45 minutes longer.  (Stew can be refrigerated for up to 2 days.)

5. Discard wings and season stew with up to 2 tablespoons extra wine.  Season with salt and pepper to taste, sprinkle with parsley, and serve.