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Recipes from Heather Resler of Cook It Up Paleo

  USWM Featured Chef Prize Pack Giveaway

Sweet Potato Bacon Frittata

 

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Ingredients

  • 6 strips Sugar Free Pork Bacon, finely diced
  • 1 onion, chopped
  • 1 sweet potato, peeled and thinly sliced
  • 5 eggs

 Directions 

  1. In a large skillet, cook the bacon over medium heat until the fat is released.
  2. Add the onion and sweet potato and cook and stir until tender.
  3. In a large bowl, whisk the eggs until a bit frothy.
  4. Pour evenly over the veggies in the skillet; cook until the edges look dry. Transfer to oven and broil until cooked through.
  5. Slice and serve.

 

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Bison and Beef Meatloaf

 

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Ingredients

  • 1 pound 75% Lean Ground Beef
  • 1 pound Ground Bison
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • Ground black pepper to taste
  • 2 egg yolks

 Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large mixing bowl, combine all ingredients and mix well.
  3. Form into a loaf shape in a 9”x13” glass baking dish.
  4. Bake for 45-50 minutes.
  5. Slice and serve.

 

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Pesto Chicken Spaghetti Squash

 

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Ingredients

  • 1 tablespoon bacon grease
  • 1 pound Free Range Chicken Breasts, sliced into ½” medallions
  • 3 slices Sugar Free Pork Bacon, finely diced
  • 1 onion, chopped
  • ½ spaghetti squash, cooked, seeded, and scraped into strands
  • 2 tablespoons basil pesto
  • ½ teaspoon garlic powder
  • Parmesan cheese

Directions

  1. In a large skillet, melt the bacon grease and add the chicken; cook 2-3 minutes per side until cooked through.
  2. Remove from pan and cut into small dices.
  3. Add the bacon to the pan and cook over medium heat until the bacon fat is released.
  4. Add the onion and chicken and cook until the onion is tender.
  5. Add the spaghetti squash, pesto, and garlic powder and mix well.
  6. Remove from heat, top with Parmesan cheese to taste, and serve.

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