Atkins and Paleo Challenge Box Set (10 in 1): Over 400 Atkins and Paleo Recipes With Pressure, Slow Cooker and Cast Iron for Busy People (Atkins Diet & Paleo Recipes) (5 page)

Name: Meatloaf

I have yet to meet a person who does not like the home cooked and hearty appeal of a classic meatloaf. My secret to serving my best version of the meatloaf is to put into the fridge, then reheat it before I plate it. Like the chili, leftover meatloaf that is reheated seems to work wonders and taste better than a freshly cooked version.

Ingredients:

• 2 lbs ground pork
  
• 2 eggs
  
• 1 tbsp coconut oil
  
• ½ cup almond flour
  
• 2 cups onion, diced
  
• 1 tsp paprika
  
• 2 tsp ground sage
  
• 2 tsp fennel seeds
  
• 2 tsp pepper flakes
  
• 1 tbsp garlic powder
  
• ½ cup almond flour
  
• 2 tbsp maple syrup
  
• 2 tsp thyme
  
• 2 tsp oregano
  
• Salt and pepper to taste
  

Let’s Get Cooking!

1. Put the coconut oil and the onions into a pan, cook until onions are translucent, set aside
   
2. Put into a bowl all other ingredients, except the pork, mix until well combined
   
3. Add the cooked onions and the ground pork into the bowl
   
4. Mix using your hands until all ingredients are well incorporated
   
5. Scoop the pork mixture with your hands into the slow cooker
   
6. Shape the mixture so that there is, at least, a 1-inch gap between the pot and the actual mixture
   
7. Cover and cook for 3 hours on low
   
8. Serve
   

Name: Overnight Casserole

A few of my son’s friends invited themselves to stay for the night. I just discovered this after dinner, and I had to come up with something for them for breakfast. If they were like my son, they would be bringing with them a big appetite for breakfast. I needed to come up with something I already had in the kitchen and would yield as many servings as it can. Plus, I wanted it easy because it is late I would be too lazy to cook the next morning. The answer this overnight casserole, it’s good for my carb intake and filling for my kid and his friends.

Ingredients:

• 6 oz bacon
  
• ½ lb breakfast sausage
  
• 1 lb potatoes
  
• ½ cup onion, diced
  
• 16 eggs
  
• ¼ cup coconut milk
  
• ½ cup almond milk
  
• 1 red and 1 orange bell pepper
  
• ¾ tsp dry mustard
  
• Salt and pepper to taste
  

Let’s Get Cooking!

1. Coat the pot with cooking spray
   
2. Put the bacon, onion and sausage into a skillet, cook until onions are translucent, and the sausage is browned, remove the excess fat then set aside
   
3. Shred the potatoes and put into the slow cooker, press gently with your hands
   
4. Add the sausage mixture and the bell peppers into the slow cooker, set aside
   
5. Pour the milk into a bowl
   
6. Add the eggs, mustard and sprinkle the salt and pepper into the bowl
   
7. Mix until well combined
   
8. Pour the egg mixture into the slow cooker
   
9. Cover and cook for 8 hours on low
   
10. Serve
    

Name: Beef and Eggplants

To be honest, I made this dish for dinner, but I had a few servings leftover, so I promptly put it in the fridge. The next morning, I woke up late, so I had to come up with something fast, I saw the leftovers and decided to reheat it. It tasted great! So from now on, I will have this recipe for breakfast or, at least, have it reheated.

Ingredients:

• 1 ½ lb eggplant
  
• 1 lb ground beef
  
• 1 onion
  
• 4 cloves garlic
  
• 28 oz tomatoes
  
• 1 bay leaf
  
• ½ cup Parmesan cheese
  
• ½ cup chicken broth
  
• Salt and pepper to taste
  

Let’s Get Cooking!

1. Put the beef, onion, garlic, salt and pepper into a skillet, cook until meat is browned
   
2. Add the beef mixture to the slow cooker
   
3. Add the remaining ingredients, mix until well combined
   
4. Cover and cook for 8 hours on low
   
5. Serve
   

Name: Mexican Breakfast

I am feeling a bit more adventurous one morning, and I wanted to try something different with my breakfast. I have a few and often-ignored spices on my rack that I thought will make a great combination. Cumin is a wonder spice, and I know it would also be great with eggs. So with some salsa sauce leftover from a meal I cannot remember when I added this to the recipe, and it turned out great. If it were not for breakfast, I would add more chili powder to add more heat to it.

Ingredients:

• 12 oz pork sausages
  
• 10 eggs
  
• 1 cup salsa
  
• 1 cup milk
  
• 1 cup cheddar cheese
  
• ½ tsp coriander
  
• 1 tsp cumin
  
• 1 tsp chili powder
  
• ½ tsp garlic powder
  
• Salt and pepper to taste
  

Let’s Get Cooking!

1. Put the pork sausages in a skillet, cook until brown
   
2. Add salsa, coriander, cumin, chili powder and garlic powder
   
3. Sprinkle salt and pepper, stir and set aside
   
4. Put in a bowl milk and eggs, whisk until well combined
   
5. Put the cooked sausages into the milk bowl
   
6. Add cheese and stir again
   
7. Coat the slow cooker pot with cooking spray
   
8. Pour the sausage mixture
   
9. Cover and cook for 5 hours on low
   
10.                     
    Serve
    

Name: Sausage, Cheese and Pepper

I learned something important when I cooked this recipe. Cooking spray is important. On my first try, I had a tough time cleaning the pot. So a word of advice, if you intend to use the slow cooker for eggs, and similar ingredients that stick when cooked, then use a cooking spray.

Ingredients:

• 18 eggs
  
• 2 cups cheddar cheese, grated
  
• 1 lb preferred sausage, cooked
  
• 1 onion, diced
  
• 1 bell pepper, diced
  
• 1 tsp butter
  
• 4 0z green chilies
  

Let’s Get Cooking!

1. Coat the pot with butter
   
2. Layer the ingredients, starting with the sausages, the chilies, next are the onions, the peppers and then the cheese, repeat as needed
   
3. Put the eggs in a bowl, beat and then pour into the pot
   
4. Cover and cook for 8 hours on low