We have been loving your feedback about sharing our weekly meal plans! While our first installment of ‘What We Ate Wednesday’ is here there are weeks and weeks in the archive to help you incorporate balanced meals for your own family meal planning now! While for years we didn’t meal plan with Paleo, doing so has allowed us to eliminate a number of additional stops at the grocery store with this method, saving us both time and money. Who doesn’t love that?!
This is Paleo in real life – our real life – with three hungry boys and a very busy schedule!
This week we’re sharing our Friday night dinner recipe with you! The Chicken & Mushroom Alfredo with creamy sauce (DAIRY-FREE) was so good that we knew you just had to have the recipe! Thank you to Kelly from The Spunky Coconut for her willingness to share; you’ll find the recipe below and if you love it we think you’ll love the cookbook it comes from too, Easy Paleo Meals!
This week’s dinners were:
Monday: Holiday! Burgers out at MELT Gourmet Cheeseburgers
Since it was the holiday and we were running errands around town, and preparing for impending snow (the pre-snow from the later Snowzilla) – it was quick burgers for the family!
Tuesday: Meatloaf with French Onion Soup (snow day!)
We made the most incredible soup from The Bare Bones Broth Cookbook. No dairy and no bread, yet it tasted like such a rich soup with a crispy crunchy secret ingredient topping! We paired it with our favorite meatloaf for an awesome dinner and very warming for a day we were snowed in.
—> Meatloaf recipe from our blog
—> French Onion Soup recipe on our blog, from The Bare Bones Broth Cookbook
Wednesday: Porktastic Frittata, Corned Pork Hash (with Chicken Sausage) and Frozen Waffles
Breakfast for dinner night! We made hash (with Aidell’s Chicken Sausage from Costco instead of corned pork), our frozen waffles and a simple frittata.
—> Porktastic Frittata recipe from Beyond Bacon
—> Corned Pork Hash recipe (subbed in chicken sausage) on our blog
—> Frozen Waffles recipe on our blog
Thursday: For the Boys – Leftovers; For Matt & Stacy – Anniversary Dinner Out
The boys had leftovers from the previous night’s dinner, and we celebrated 14 years together with dinner at Artie’s – complete with salad and a giant prime rib followed by flourless chocolate waffles with real whipped cream shared for dessert! (And taking photos by lamp-light because this is what the last 14 years has really been like for poor Matt!)
Friday: Chicken and Mushroom Alfredo with Almond and Orange Salad
We couldn’t find the celeriac called for in the recipe below, so we used rutabaga noodles to make this super comfort-food, and paired it with Easy Paleo Meal’s Almond & Orange Salad, an instant family-favorite of lettuce tossed with orange slices and toasted almonds served with delicious homemade dressing. CHICKEN ALFREDO RECIPE BELOW!
—> Chicken and Mushroom Alfredo recipe from Easy Paleo Meals
Saturday: Garlic-Braised Lamb Stew with Golden Beets and Radishes
Another winner from the broth cookbook! If you’re looking for ways to incorporate more broth into your diet without having to sip it, this book will definitely accomplish that. And give you tons of yummy food too!
—> Garlic-Braised Lamb Stew recipe from The Bare Bones Broth Cookbook
—> Golden Beets with Radish recipe from The Bare Bones Broth Cookbook
♥ Snow Day Snacks: Donut Shop Donuts and Sweet & Salty Snack Mix
Would you believe that the snow day snacks were the first thing the boys wanted to nail down when we sat at the table for our meal-planning session?! Shocking!
—> Donuts from World’s Easiest Paleo Baking, with a variety of toppings, including: Love Bean Fudge Spread and Eating Evolved Chocolate Spread.
—> Sweet & Salty Snack Mix recipe from our blog
NEW RECIPE from Easy Paleo Meals
Thank you to Kelly from The Spunky Coconut for allowing us to share this Chicken & Mushroom Alfredo from her latest book, Easy Paleo Meals! The boys picked this recipe from her book and we all loved it so much that I wanted to share it with you all. AND if you love it, we think you’ll also love Easy Paleo Meals, available online and in stores ♥
- lard or ghee for cooking
- 2 medium celery roots (celeriac), each about 4 inches wide [alternatively rutabega works if you cannot find celeriac]
- fine sea salt
- 1 batch Cheese Base (see recipe below)
- 1 tablespoon fresh-squeezed lemon juice
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 8 ounces sliced mushrooms
- 1 pound cooked chicken
- fresh ground black pepper, for serving
- 2 cups chicken broth
- 1½ cups raw cashews
- ½ teaspoon seasoned salt blend
- Peel the celeriac with a knife and spiral-slice them (a vegetable peeler can make pretty ribbons if you have time and no spiralizer).
- Place a large pot or 12-inch skillet over medium heat. Melt a tablespoon of ghee in the pan, then add the celeriac noodles and ½ teaspoon of salt and sauté, stirring frequently, until the noodles have reduced by about half, about 5 minutes.
- Add the Cheese Base, lemon juice, onion powder, and garlic powder. Stir to combine, then reduce the heat to low. Cover and cook for about 20 minutes, stirring occasionally. The pasta is done when the noodles reach the desired tenderness. Add water if needed to keep the pasta from scorching on the bottom of the pot.
- While the noodles are cooking, sauté the mushrooms: Heat a separate skillet over medium heat. Add a tablespoon of ghee, the mushrooms, and a pinch of salt and sauté until the mushrooms are tender, then set aside.
- Chop the cooked chicken into bite-sized pieces. Add the chicken and mushrooms to the noodles just before serving. Stir to combine, then serve with fresh ground pepper.
- Place all of the ingredients in a high-powered blender and puree until completely smooth. Use right away or refrigerate in a glass jar for up to a week.