Paleo Recipes Page Two

101 Paleo Recipes
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Slow Cooked Chicken Thighs with Sautéed Sweet Potatoes

This chicken came to dinner with friends. The sautéed sweet potatoes brought some tropical friends to dinner as well, to help brighten up the dinner party. But don't try to limbo right after
dinner. You might want to wait until later.


  • kosher salt
  • 1 tsp parsley
  • 1/4 cup honey
  • juice of 1 lime
  • 2 tbsp. sriracha
  • 1/2 cup ketchup
  • 3 cloves garlic, minced
  • cooked par boiled rice, for serving


  • ½ cup of scallions (diced)
  • 1 vadalia onion (chopped)
  • ½ cup low-sodium soy sauce
  • freshly ground black pepper
  • ½ oz. freshly chopped ginger
  • 1 tbsp extra-virgin olive oil
  • 6 bone-in or boneless chicken thighs
  • Freshly chopped cilantro, for garnish


  • ½ tsp nutmeg
  • 1 tsp cinnamon
  • 2 tbsp of butter
  • 1 tsp lemon juice
  • 1 cup brown sugar
  • 1 cups of orange juice
  • 1 cups crushed pineapple
  • 6 sweet potatoes (peeled, washed & quartered)

1. In a cast-iron skillet over medium-high heat, heat oil. Season chicken thighs with salt and pepper and sear until golden, 3 minutes per side. Transfer chicken thighs to slow cooker.

2. Whisk together soy sauce, ketchup, honey, parsley, garlic, onions, ginger, Sriracha, and lime juice. Pour sauce over chicken and toss to combine.

3. Cover and cook until no longer pink, on low for 6 hours or high for 2 hours.

4. In a 12" skillet add butter, sweet potatoes, sauté for 15 minutes, add lemon juice, orange juice, crushed pineapples, brown sugar, cinnamon and nutmeg simmer until tender and the liquid has been absorbed.

Serve with rice, sweet potatoes and garnish with cilantro and scallions.


Smoked Kale and Goat Cheese Stuffed Chicken Thighs

Who knew something so decadent could be filled with kale?

  • 4 boneless, skin-on chicken thighs
  • 2 tsp. fresh lemon juice (if desired)
  • 1 tbsp. plus 2 tsp. extra-virgin olive oil
  • 3 oz. goat cheese (about 8 heaping tsp.)
  • kosher salt
  • black pepper
  • 1 tsp of liquid smoke
  • 1 cup finely chopped kale leaves (from ½ bunch), save some leaves for serving
INSTRUCTIONS: Preheat oven to 350°.

1. In a medium bowl, add chopped kale. Drizzle with lemon juice and 2 tsp. of olive oil; add liquid smoke, season with salt and pepper, then toss to distribute.

2. Cut out eight 8-inch pieces of kitchen twine. Lay chicken thighs flat on clean work surface with skins facing down and one of the long sides facing you. Season insides lightly with salt and pepper. Place 2 tsp. of goat cheese in vertical line down center of each chicken thigh. Place 2 tbsp. of prepared kale vertically down center of each chicken thigh, covering goat cheese.

3. Working one at a time, carefully roll up thighs from short ends so they almost completely cover kale. Tie thighs at both ends with kitchen twine (twine should be at least 1 inch away from edges of chicken to prevent falling off during cooking); knot securely, then trim away any dangling twine pieces. Stuff any fallen pieces of kale or cheese back into thighs. Dry off outsides of thighs carefully with paper towel, then season outsides all over with salt and pepper.

4. Preheat large stainless steel skillet over medium-high heat and add remaining 1 tbsp olive oil. When oil is hot but not yet smoking, carefully add thighs skin side down to the pan, leaving plenty of room between them. Let cook until skin is golden brown and thigh releases easily from pan, 3 to 4 minutes. Using tongs, rotate each thigh one-quarter turn, cooking until each side is golden brown and easily releasing from pan, 5 to 6 minutes more total. Finally, turn thighs skin side up with open parts facing down against pan.

5. Transfer pan to oven and cook until thighs spring back when touched and no more visible pink remains, about 10 minutes.

6. Remove and serve immediately on a bed of fresh kale leaves.


Creamy Mushroom Soup Topped with Blackened Baby Bella

A creamy, delicious bowl of soup a fine chef would be proud of.

  • kosher salt
  • 5 tbsp butter
  • 1/4 cup parsley
  • 1 shallot, minced
  • 1 tsp dried thyme
  • 1/3 cup heavy cream
  • 4 cup vegetable stock
  • 2 garlic cloves, minced
  • freshly ground black pepper
  • 2/3 cup sliced shitake mushrooms
  • 1 cup baby portabella mushrooms (sliced)
  • 2 8oz packages cremini mushrooms (sliced)

1. In a large pot, melt 4 tbsp of butter. Add mushrooms and saute until golden, about 5-7 minutes. Season with salt and pepper and remove 1 cup of the mushrooms, reserving them to the side.

2. Add shallot and garlic to the pot and saute until fragrant, about 1 minute. Add thyme and vegetable stock and bring to a simmer. Cook until mushrooms are tender, about 8-10 minutes. Using an immersion blender, or working in batches in a regular blender, puree soup until smooth.

3. Return soup to pot; stir in cream and reserved mushrooms.

4. In a small skillet add 1 tbsp of butter, sliced baby Bella mushrooms, toast on medium-low heat until blackened and sticky then turnover and repeat (DO NOT BURN).

Serve and garnish with blackened baby Bella.


Salmon Croquettes

CAUTION: When cooking these delicious croquettes please close all windows and doors, if not the aroma will wreak far beyond your skillet and you may receive a host of unexpected guests lined up at your door. You've been warned! Resist the temptation of catching fresh salmon next to grizzly bears. This could be hazardous to your health. Bears don't share their favorite food, things might not end well.

  • 2 eggs, beaten
  • 1 tablespoon canola oil
  • 2 1/2 teaspoons Dijon mustard
  • 1 cup Panko (Japanese breadcrumbs)
  • 1/4 cup finely chopped green onions
  • 1 tsp Old Bay®
  • 2 scallions (chopped)
  • 1 green bell pepper (diced)
  • 1 teaspoon ground black pepper
  • 1 12 oz can or 2 (6-ounce) packs of skinless, boneless pink salmon

1. Pick through the salmon and remove any bones. In a mixing bowl, beat the eggs and add the diced onion, salmon and pepper.

2. Mix thoroughly.

3. Shape into 2 ounce patties; about 7 or 8 patties. Heat oil In a large skillet over medium heat. Fry each patty for 5 minutes on each side or until crispy and golden brown.



Serve with cocktail sauce or tarter sauce.


Pan Seared Sea Scallops

If you like seafood, then you'll enjoy this recipe. The best part about this is, it won't make you fat. Caution: you may experience dreams of being a fisherman and eating seared scallops every week.



  • 1 1/2 tbs ghee
  • 4 tbsp of butter
  • dill for garnish
  • 1 tsp Old Bay®
  • 1 tsp garlic powder
  • dash of garlic powder
  • 1 teaspoon ground black pepper
  • 1 lb sea scallops (fresh, or frozen and thawed)


  • 2 limes (juiced)
  • 1 fresh avocado, (diced small)
  • 1/4 cup red onion (diced small)
  • 1 cup fresh mango (chopped small)
  • 1 jalapeño, seeded and (diced small)
  • 1 cup fresh pineapple (chopped small)
  • 1/4 cup red bell pepper (diced small)
  • 3 tbs fresh cilantro, chopped (leaves only)

Quinoa 1. Check your scallops for a small, hard flap attached along one side, if it's there, gently pull it off.

2. Make sure your scallops are DRY...VERY IMPORTANT! Pat them with a paper towel to absorb moisture.

3. Heat ghee in a large skillet over medium-high heat.

4. Lightly season the dry scallops on both sides with Old Bay®, plus a touch of garlic powder.

5. When the ghee is hot, place scallops in pan and cook the first side about 1 1/2 minutes, don't move them, just leave them alone to give them a good sear.

6. When they turn a slightly brownish color about a third of the way up the sides, it's time to flip them over.

7. Flip the scallops over and cook the other side 1 1/2 minutes. Don't overcook, the scallops should still be translucent in the middle.

8. Note: Thicker scallops may need to cook up to 2 minutes per side.

9. Remove from pan and allow to rest for about 1 minute to finish cooking inside.

10. Melt 4 tbsp of butter for dipping sauce, add garlic powder and a 1/4 tsp of Tabasco sauce (optional), then stir until evenly mixed, then pour into small dipping container.

Serve with hot dip over the mango-pineapple salsa, and garnish with fresh dill.


Roasted Cauliflower 'Steaks'

"This is a simple and beautiful way to cook a whole cauliflower. These cauliflower steaks look beautiful on their own, and even better alongside a bit of mashed potatoes or yams. This is a great vegetarian alternative!"

  • 1 head cauliflower, trimmed
  • 2 tablespoons extra-virgin olive oil, or more to taste
  • 1 tbsp Montreal® Steak Seasoning
  • 1/4 teaspoon garlic powder, or to taste (optional)
INSTRUCTIONS: Preheat oven to 450°

1. Line a baking sheet with aluminum foil.

2. Place the cauliflower onto a cutting board with the stem side facing upwards; cut vertically into 4 steaks approximately even in thickness. Arrange 'steaks' onto the prepared baking sheet. Drizzle olive oil over the steaks; season with Montreal® Steak Seasoning.

3. Roast in preheated oven for 20 minutes, turn with a spatula, and continue to roast until soft in the middle and darkening around the edges, about 15 minutes more.

Serve and enjoy your steaks!


Italian Turkey Sausage

This is a very simple way to enjoy a low-fat Italian sausage. Serve with your favorite condiments.

  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1/4 tsp ground cumin
  • 1 tsp Italian seasoning
  • 1/4 teaspoon kosher salt
  • 2 tsp paprika
  • 1 tsp onion powder
  • 1 lb ground turkey
  • 1/4 tsp kosher salt
  • 1 teaspoon ground cinnamon
  • 1 tsp fresh ground black pepper
  • 1 teaspoon ground coriander seed
INSTRUCTIONS: Preheat oven to 450°

1. Use ground turkey with a 7% or 8% fat content, as the super lean turkey will be harder to cook with.

2. Spray baking sheet with nonstick cooking spray.

3. In a small bowl, mix together all ingredients. In a large bowl, crumble the ground turkey; slowly work in seasoning mixture with your hands, distributing seasoning as evenly as possible.

4. Divide into 8 equal balls. On a flat surface, roll out each turkey ball into a tube shape.

5. Spray a large skillet with nonstick cooking spray, and set it over medium heat. Place turkey tubes into the skillet; cook, turning frequently, until golden brown on all sides. Transfer to a baking sheet.

6. Bake in preheated oven for about 6 minutes.

Serve on a bun or wrapped in a pita.


Big Al's Cajun Shrimp Gumbo

This Shrimp Gumbo is infused with creole flavors and the taste of the Bayou. If you can't go to the French Quarter, bring it home to you with this recipe. Turn your kitchen into a New Orleans five star restaurant with you being the Head Chef. The big question is, can you and your family withstand the torture of the aromas coming from the kitchen that permeates throughout your home?

  • 2 bay leaves
  • 2 tsp fresh parsley
  • 1 large onion, diced
  • 6 cloves of garlic, minced
  • ½ lb beef smoked sausage, cut into rounds
  • 1 15 ounce can of kidney beans (light or dark)
  • 2 lb large fresh shrimp (peeled and deviened)
  • 1 lb boneless chicken thighs cut into 2" pieces
  • 1 tsp thyme
  • 3 tbsp sugar
  • 1 tsp cayenne
  • 1 tsp oregano
  • 2 tbsp of butter
  • 2 cup frozen okra (ends removed)
  • 1/4 cup of scallions (washed and diced)
  • 2 cups of cooked parboiled rice, for serving
  • 1 tsp black pepper
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 tbsp Old Bay® seasoning
  • 2 6 ounce cans tomato paste
  • 1 pk frozen corn (yellow or white)
  • 2 15 ounce cans diced tomatoes

1. Add all the gumbo ingredients EXCEPT the shrimp and scallions to the slow cooker.
2. Cook on HIGH for 3-4 or LOW for 6–7.
3. In the last 15-20 minutes of cook time, add the shrimp, stir in gently.
4. Keep warm until ready to serve. Remove bay leaves prior to serving.




Serve over hot rice, garnish with scallions. Add your favorite beverage.


Flank Steak with Vegetable Medley

Flank steak is delicious, however if not prepared correctly it can be tough as wood. We have the recipe with a cooking method that prevents this and renders a perfectly cooked steak dinner. You don't have to be a chef with Quick & Easy 101 Recipes.

  • 1 tsp parsley
  • 2 tbsp butter
  • ½ garlic powder
  • ½ tsp lemon juice
  • ½ tsp black pepper
  • 1 cup apples (diced)
  • 1/4 cup of cranberry-apple juice
  • 1 lb flank steak (sliced into 1/4" thick pieces, across the grain)
  • 1 can Au Jus gravy
  • ½ snow peas (ends removed)
  • 1 onion (sliced and cut in half)
  • 1 tbsp Lawry's® seasoning salt
  • ½ cup white shoe-peg or yellow corn
  • 1 fresh zucchini (cut into 1/4" slices)
  • ½ cup red bell pepper (cut into large pieces)
  • ½ cup green bell pepper (cut into large pieces)
INSTRUCTIONS: Preheat oven to 375°

1. Slice steak into 1/4" thick pieces, across the grain.

2. Sprinkle seasoning salt and black pepper over steak, massage and rub into meat, marinate for 1 hour in refrigerator, prior to cooking.

3. Remove from refrigerator, allow steak to warm to room temperature.

4. Preheat a 12" skillet on high heat for 2 minutes, add 2 tbsp of vegetable oil, then add steak just when the oil starts to smoke a little.

5. Braise steak for 2 minutes on each side, remove from pan, tightly wrap each piece of steak with a ½ slice of onion, in foil immediately.

6. Place in preheated oven for 5-10 minutes depending on oven, remove but leave wrapped.

7. In a separate large skillet add butter, apples and sauté until golden brown.

8. Immediately add remaining ingredients (EXCEPT AU JUS), sauté for 5 minutes and remove from heat and serve with steak.

Serve with warm Au Jus gravy on the side.


Grilled Steak & Potato Salad

The combination of these unusual ingredients create a special flavor, which you have to try.

  • ½ green beans
  • ½ pint grape tomatoes
  • 1 cup fresh baby spinach
  • ½ cup of sliced mushrooms
  • 4 medium red bliss potatoes
  • 2 cucumbers (1 sliced, 1 whole)
  • 1½ tsp of powdered beef bullion or 1½ cubes
  • 1 cup sliced ambrosia apples (cored & peeled)
  • 1 cup of green leaf lettuce
  • ½ cup of thinly sliced radishes
  • 1 small zucchini (thinly sliced)
  • ½ small red onion (thinly sliced)
  • ½ cup seedless red grapes (split)
  • ½ lb of grilled skirt or flank steak
  • 1 tbsp Montreal® Steak Seasoning
  • 1 cup Wishbone® Robusto Italian dressing (divided

1. Season steak with 1 tsp of Montreal® Steak seasoning, massage and rub into meat.

2. Grill steak in oven on an open rack with a rimmed drip pan underneath on high broil for 2-4 minutes on each side.

3. Remove from oven and immediately wrap in foil, let meat rest in foil to continue cooking (Standing Time).

4. Saute green beans for 6 minutes in a medium saucepan with 1 tbsp of butter, remove let cool (DO NOT COVER).

5. In a small skillet add 1 tbsp of butter, sliced mushrooms, cover and allow moisture to come out, then stir in 1½ tsp of beef bullion

6. Remove lid, allow liquid to evaporate, add 1 tbsp of butter, toast on medium-low heat until blackened and sticky then turnover and repeat (DO NOT BURN).

7. In a small saucepan boil 4 medium red bliss potatoes, once fork tender allow to cool before slicing into quarters.

8. Create dressing by cutting 1 cucumber into small chunks, place in blender, add ½ cup of Robusto®, 1 tsp of Montreal® Steak seasoning, blend until semi smooth.

9. Unwrap steak and slice into very thin pieces, (ALWAYS CUT ACROSS THE GRAIN).

10. Combine 1 tsp of Montreal® Steak seasoning, remaining ingredients and toss.

Serve with your favorite drink and warm bread.


Bob D.

Comment (37)
Sweet Tooth Cupcakes
3 months ago

“Great looking and healthy salads! Love all the veggies! 😊.”

Sharon Jacobs Jacobs
3 months ago

“I'm trying this one for dinner. it looks absolutely delicious thanks thanks so much quick and easy recipes 101, please keep them coming.😋😄 ”


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