10 Paleo Dinner Recipes

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Avocado Cucumber Salad Dressing
Ingredients

• ⅓ C olive oil
• 1 clove of minced garlic
• ¾ C fresh cilantro, chopped

Dressing:

• 2 avocados, cubed and pitted and peeled
• 1 cucumber, peeled, seeded and diced
• ¼ C lemon juice
• Salt, to taste
• Pepper, to taste

Directions
Blend olive oil and garlic together in a blender until completely pureed. Add the avocado, cilantro, lemon juice and cucumber and puree until smooth then season with salt and pepper to taste.

Greek Chicken Recipe
Ingredients

• 4 chicken thighs, skinless
• 4 cups water
• 2 bay leaves
• 1 ½ tbsp sweet paprika
• 3 tbsp olive oil
• 20 prunes, pitted
• 3 red onions, large, halved then sliced thin
• 1 tbsp salt
• Ground pepper to taste

Directions
Add chicken to water and boil water to high heat. Reduce heat, simmer for 10 to 15 minutes then take out any foam that gathers on surface. Next, heat olive oil in a skillet over low heat. Add onions and cook until soft for ten minutes but do not let onions brown. Add chicken to onions along with 3 cup of cooking liquid then add prunes, paprika, salt, bay leaves and pepper. Let simmer until prunes are tender for 10 to 15 minutes.

10 Paleo Dinner Recipes

Grilled Shrimp
Ingredients

• 1 1/ 2lbs medium shrimp, deveined, peeled
• 1 tbsp garlic, minced
• ¼ c lemon juice
• ¼ c olive oil
• Ground black pepper to taste
• Crushed red pepper flakes to taste
• 3 tbsp fresh parsley, chopped

Directions
In a large non-reactive bowl, mix garlic, olive oil and black pepper together. Add shrimp and toss the ingredients to coat it while adding the desired amount  of red pepper flakes then put it in a bowl. Put bowl in fridge for 30 minutes to marinate. Preheat the grill to high heat and add shrimp to skewers. Lightly oil grill, grill shrimp for two minutes on each side until opaque.

Spicy Roasted Chicken
Ingredients

• 1 3 lb whole chicken
• 1 tbsp olive oil
• 1 tsp salt
• ¼ tsp basil
• ¼ tsp oregano
• ¼ tsp ground black pepper
• ¼ tsp paprika
• ⅛ tsp cayenne pepper

Directions
Rinse the chicken thoroughly under cold water taking care to remove the access fat. Pat dry chicken with a paper towel.
Preheat oven to 450 degrees. Add chicken to a small pan then rub with olive oil. Add basil, oregano, salt, black pepper, paprika and cayenne pepper over chicken. Roast chicken for 20 minutes then lower heat to 400 degrees. Keep roasting until internal temperature is 165 F or 40 minutes longer. Let cool for 10-15 minutes.

Meatloaf
Ingredients

• 1 ½ lb beef
• 1 tbsp garlic seasoning
• 1 tbsp Worcestershire sauce
• 2 ½ tbsp chili powder
• 2 eggs 1 tbsp garlic salt
• 1 tbsp garlic pepper seasoning
• 1 can (4 oz) tomato sauce
• ⅓ c fried pork skins

Directions
Preheat oven to 375 degrees. In a larger bowl, mix ground beef and Worcestershire sauce, eggs, crushed pork skins and tomato sauce together. Then add garlic powder, chili powder and garlic seasoning. Blend evening and form a loaf, place on pan. Bake for 35-40, uncovered. Let stand ten minutes.

Grilled Fish
Ingredients

• 1 clove garlic, minced
• 6 tbsp olive oil
• 1 tsp dried basil
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tbsp lemon juice
• 1 tbsp chopped parsley
• 2 (6 oz) halibut fillets

Directions
In glass or stainless steel bowl, mix garlic, olive oil, salt, salt, pepper, parsley, lemon juice and basil. Put halibuts in resealable bag or glass bowel, pour mixture over fish, cover, place in fridge for one hour. Preheat grill on high, lightly oil grate and set it 4 inches from heat. Place fillets on grill for 5 minutes on each side or until easily flaked with fork.

Mushroom Salad
Ingredients

• 1 tbsp olive oil
• 4 leaves Boston Lettuce
• 1 lb white button mushrooms, halved or quartered
• ¾ finely chopped red bell pepper
• ½ fresh basil or mint
• 1 tsp lemon juice
• ¼ C pine nuts

Dressing:
2 tbsp olive oil Salt to taste 1 tbsp balsamic vinegar or lemon juice 1 crushed garlic clove
Directions 
Preheat over at 400 degrees. In 1 pound olive oil and 1 tsp lemon juice, add mushroom then spread on baking sheet and bake for 15 minutes. Darin liquid, cool and then add mushrooms, pine nuts, basil or mint and red bell pepper. Mix dressing ingredients together, add to mushrooms mix. Place lettuce on 4 plates, serve mushroom over top of leaves.

Flat Iron Steak
ngredients

• 2 flat iron steaks, 8 oz
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp lemon pepper seasoning

Directions
Season steaks on both sides with lemon pepper, garlic and onion powder, wrap in plastic and marinate in fridge for one hour. Let steaks reduce to room temperature and preheat grill to medium heat.

Collard Greens
Ingredients

• 1 tsp olive oil
• 1 tsp pepper
• 3 slices bacon
• 3 c chicken broth
• 1 onion, chopped
• 1 pinch red pepper flakes
• 2 minced garlic cloves
• 1 tsp salt
• 1 lb collard greens, cut in 2 inches

Directions
On medium heat, cook bacon until crisp, remove bacon and set aside. Add onion and garlic, cook tender and fragrant. Add collards until cooked down. Pour chicken broth, season with salt, red pepper and pepper and simmer until green or for 45 minutes.

Grilled Zucchini
Ingredients

• 2 zucchinis, quartered
• 1 tsp Italian seasoning
• 1 pinch salt
• 2 tbsp olive oil
• 1/ 2 tsp garlic powder
• 2 tbsp balsamic vinegar

Directions
Preheat grill medium heat. Brush zucchini with oil, add garlic and Italian seasoning. Cook on preheat until brown then brush on vinegar then cook for an additional minute.

Paleo Chocolate Frosting
Ingredients

• 2 avocados, peeled, halved
• 2 tbsp coconut oil
• ½ tsp salt
• ½ C honey
• ½ C cocoa powder
• 1 tsp vanilla extract

Directions
Blend avocados, cocoa, honey, coconut oil, vanilla and salt in a food processor until smooth.