Ground Beef & Potatoes

 

• 2 tablespoons canola oil
• 1 pound potatoes peeled and diced into ¼-inch cubes (I used Yukon golds)
• 1 pound 93% lean ground beef
• 1 small yellow onion diced
• 1 red bell pepper diced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt 
• 1/4 teaspoon ground black pepper
• 1 to 2 teaspoons hot sauce (like sriracha)

Heat the oil in a skillet large enough to hold all of the ingredients over high heat. Once the oil is hot and shiny, reduce the heat to medium, then add the potatoes. Cook, stirring often, until the potatoes are turning golden and becoming tender (they should still be too firm to eat), about 6 minutes.

Add the beef, onion, and bell pepper. Cook, breaking apart the meat.

Add the Worcestershire, mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce (add 1 teaspoon if you prefer only subtle heat, more if you would like it spicier).

Continue cooking and breaking up the beef, until the potatoes and onions are tender and the meat is fully cooked through, about 6 to 8 minutes more.

Stir in the green onions. Taste and adjust the salt and pepper as desired. Serve hot, topped with Greek yogurt, cheese, over rice, or enjoy it all on its own with a dash of extra hot sauce if you like.

(Source: https://www.wellplated.com/ground-beef-and-potatoes/#wprm-recipe-container-60753)

BBQ Chicken Burgers

 

• 1 pound ground chicken breast
• 1/4 cup finely grated sharp cheddar cheese
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 cup BBQ sauce – use homemade or your favorite!
• 4 whole wheat buns
• 1 onion, sliced
• 1 tablespoon olive oil
• BBQ sauce for topping
• gouda cheese for topping

• In a large bowl, combine chicken, BBQ sauce, paprika, onion and garlic powder, salt, pepper and cheddar cheese. Mix until just combined, then form 4 patties. 
• Preheat the grill or a skillet and cook the burgers until fully cooked through. I used a skillet and cooked mine about 8 minutes per side – they were juicy and not dried out, but cooked thoroughly.
• While burgers are cooking, heat a skillet on medium heat and add olive oil. Add sliced onions with a pinch of salt and saute until caramelized, about 10 minutes.
• When burgers are ready, top with gouda, onions, BBQ sauce and fresh romaine. I also toast the buns!

(Source: https://www.howsweeteats.com/2011/04/bbq-chicken-burgers/)

Baked Chicken Meatballs

 

• 1 pound ground chicken or turkey
• 1 egg
• 1/2 cup panko breadcrumbs
• 1/2 cup grated Parmesan
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• black pepper to taste

Preheat the oven to 400 degrees. Line a baking sheet with foil and a little cooking spray.

Mix all the ingredients together in a mixing bowl.

Roll the mixture into about 30 small balls. Place on baking sheet.

Bake for 25-30 minutes.

(Source: https://pinchofyum.com/best-anytime-baked-chicken-meatballs)

Buffalo Chicken Meatballs

 

meatballs:

• 1 1/2 Tbsp ghee
• 1 1/4 lbs ground chicken
• 3 Tbsp almond flour
• 1 large egg
• 1 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 3 cloves garlic minced (or 1 tsp garlic powder)
• 1/2 tsp salt
• 1/4 tsp black pepper
  
  

sauce:

• 3/4 cup hot sauce (like Frank’s Red Hot Original)
• 1/4 cup ghee melted

ranch drizzle:

• 1/2 cup mayo
• 3 Tbsp almond or coconut milk 
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 tsp dried chives
• 1/4 tsp dried dill - optional
• 3/4 tsp fresh lemon juice
• 1/8-1/4 tsp salt or to taste

1. In a large bowl, combine the ground chicken, egg, almond or tapioca, onion, paprika, garlic, salt and pepper. Mix well with your hands until fully combined, careful not to overwork the meat.

2. Heat a large nonstick heavy skillet over medium heat. Once hot, add the 1 1/2 tbsp ghee.
3. Chicken mixture will be sticky, so I recommend lightly wetting your hands OR coating them with olive or coconut oil to roll into meatballs. Simply re-coat when things start sticking.
4. Roll chicken mixture into balls about 1 - 1.5” (on the small side) and place in the hot skillet to brown. Use a spoon to carefully turn them 3-4 times to brown evenly on all sides.
5. While meatballs brown, whisk together the sauce ingredients. After browning, pour sauce over meatballs and lower the heat to med-low. Cover the skillet and cook another 3-4 minutes or until cooked through. Uncover and stir sauce, spooning it over the meatballs.
6. You can serve these as a main dish over fried cauliflower rice or other sides of choice, OR as an appetizer! Before serving, garnish with fresh chopped chives and drizzle with ranch sauce (see below). You can also serve the ranch as a dip if you prefer. Enjoy!
   
   

ranch drizzle:

1. In a mixing bowl, whisk together all ranch ingredients until very smooth. Serve right away and store leftovers covered in the refrigerator for up to 3 days.

(Source: https://www.paleorunningmomma.com/buffalo-chicken-meatballs-paleo-whole30/)