Paleo Autumn Butternut Lasagna

Paleo Autumn Lasagna

Butternut Lasagna? Where’s the Pumpkin Spice?

Can you believe it’s almost Halloween?  October is almost over you guys!  Fall is in full swing (kinda-snowing today and 81 degrees last week) and we are all being bombarded by pumpkin spice this or pumpkin spice that.  I know pumpkins are “in season” right now , but seriously, do we need pumpkin spice flavored potato chips?  Let me tell you about the next best flavor for fall…Butternut Squash.  I get it, it’s kinda the same thing, only not.  And so much better.

Paleo Autumn Lasagna

Having just returned from a great trip to Italy (look for my Italy guide soon), we had our fair share of lasagna and pasta.  And, if you’re anything like me, you don’t stick to a strict diet on vaycay.  It’s been a struggle since we got back.   Blame it on eating out for every meal for 2 weeks straight or the daily quota of gelato we had to meet, but my sugar addiction right now is real!  And it doesn’t seem to help that the Halloween candy is around every corner!

Paleo Autumn LasagnaI decided to make this recipe for three reasons.  1). Eating squash is a must in the fall  2).  I needing to get back into healthier eating while still craving pasta and 3). Lasagna always makes for great leftovers meaning there is no struggle to pack a healthy lunch for work.  I am loving the sweet and creamy taste with a little added crunch on top.  Plus it’s packed with spinach so you’re really getting two veggies in one meal.  Bonus!

Weeknight Meal

I was a little hesitant to tackle this recipe on a weeknight because I was afraid it would be too time consuming.  I found that the most time-intensive part was peeling and cutting up the squash.  If you are pressed for time, grab a pre-cut container of butternut squash in the produce section of the supermarket.  Or cut up your squash on Sunday and have it ready to use in the fridge.   Either way, I hope you enjoy this recipe as much as we did!

Paleo Autumn Lasagna

Paleo Autumn Butternut Lasagna

Paleo Autumn Butternut Lasagna

Ingredients

  • 1 Medium Butternut Squash- peeled, seeded and cut into 1 inch cubes
  • 3 cups water
  • 1 Tbs. Coconut Oil
  • 1 Cup White Onion- Diced
  • 2 lbs Ground Turkey Sausage
  • 2 Cloves Garlic- Minced
  • 1 tsp. Salt
  • 1/2 tsp. Pepper
  • 1/2 tsp. Nutmeg
  • 1 Can Coconut Milk (Full fat is best)
  • 6 oz Fresh Spinach
  • 1 6-9 Almond Flour Lasagna Sheets (I like Cappello's)
  • 1/2 Cup Chopped Pecans

Instructions

  1. Preheat oven to 375 degrees.
  2. Add cubed butternut squash and water to a large skillet pan and bring to a slow simmer. Cover and cook about 10-15 minutes or until the squash is soft.
  3. In a separate large skillet, add coconut oil, chopped onions and garlic. Cook over medium for about 5 minutes or until soft and fragrant. Add turkey sausage to onion/ garlic mixture and brown. Remove from heat when the sausage is cooked through.
  4. Using a slotted spoon, scoop out butternut squash and put softened cubes into a blender or food processor. Add salt, pepper, nutmeg and coconut milk. Blend until smooth. If your blender isn't large enough, you may have to do this in 2 batches.
  5. To assemble the lasagna, spread a thin layer of the butternut squash mixture in the bottom of an untreated 9x13 glass pan. Layer with 2-3 lasgana noodles, then 1/3 sausage and 1/3 spinach, Cover the spinach with about 1/3 of squash mixture and repeat layering 2 more times. Top with chopped pecans.
  6. Bake for 25-30 minutes.
http://acopperqueen.com/2017/10/18/%ef%bb%bfpaleo-autumn-butternut-lasagna/

Kate- A Copper Queen

One Pan Sausage & Veggie Skillet

One Pan Sausage Veggie Skillet

 

One Pan Sausage and Veggie Skillet

Dinner Under 3o Minutes

Mondays.  You think you are going to get all organized over the weekend, then it hits you.  Monday, like a slap in the face, it’s here already.  Don’t get me wrong, I love my job.  It’s just the older I get, the shorter the weekend feels and the less I seem to get done.  That’s why I like to have a couple of recipes that have a few basic ingredients and can be whipped together in 30 minutes or less.  This recipe for my One Pan Sausage Veggie Skillet is an easy Paleo friendly, gluten-free and healthy meal.  I love one pan meals not only because they are quick and easy.  The real reason is that I hate dishes.  I’m sure you can relate.

If I do spend my weekend being more productive than watching old Friends reruns, I use this recipe to meal prep for the week.  It is loaded with veggies and will make about 6 meals for the week.   These types on one pan meals reheat well in the microwave and I can make a weeks with of lunches in less than 30 minutes!

One Pan Sausage & Veggie Skillet

One Pan Sausage & Veggie Skillet

One Pan Sausage & Veggie Skillet

Happy Monday!

Again, like most weekends, this one seemed to fly by.  We spent the weekend celebrating my sister’s birthday.  The two of us have our birthdays in August so we have to share our birthday month.  We are only allowed two weeks to celebrate and not the standard one month required by most women.  But somehow we have survived this long.

Friday night we tried a newer restaurant we have been by several times called Mas Kaos.  Looking at the menu, I realized why they must have called it that.  They have a little of everything, pizza, tacos, pasta, salads.  The food is very good but we were a little disappointed in the service we had.  However, the manager did do a great job to ease the situation and we will plan on going back some time because of how she handled everything.

Yesterday we went to Top Golf.  While golf really isn’t my thing and I am surprised at how fun it is!  I can’t wait to go back!

One Pan Sausage and Veggie Skillet

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4-6

One Pan Sausage and Veggie Skillet

Ingredients

  • 13oz Smoked Turkey Sausage
  • 2 Medium Zucchini
  • 2 Medium Yellow Squash
  • 8 oz Baby Bella Mushrooms
  • 1/2 Red Onion
  • 5 Tbs. Olive Oil
  • 1/2 tsp. Garlic Powder
  • 2 Tbs. Chopped Fresh Parsley
  • 1 tsp. Dried Oregano
  • Salt and Pepper to taste
  • Fresh Parsley for garnish- Optional

Instructions

  1. Slice the turkey sausage into discs and place in a large bowl. Slice the zucchini and yellow squash into halved discs. Remove stems from mushrooms and slice into about 1/2 inch thick slices. Cut the red onion into large pieces. Add all to the bowl.
  2. Add in olive oil, garlic powder, parsley, oregano, salt and pepper. Mix well to coat all pieces.
  3. Heat a large skillet over medium heat and pour in sausage/ veggie mixture.
  4. Cook for 8-10 minutes or until the veggies are soft. Stir often.
  5. Serve warm and top with fresh parsley for garnish.
http://acopperqueen.com/2017/08/07/one-pan-sausage-veggie-skillet/

Have a great week and please comment if you tried my recipe!

Kate- A Copper Queen

 

Paleo Chicken Tikka Masala

Paleo Chicken Tikka Masala

Over the holidays last year, my co-works and I had a team building event.  We decided on a cooking class where we made Chicken Tikka Masala.  I have been thinking about making a Paleo version of it ever since then.

Paleo Chicken Tikka MasalaMy husband and I never really venture out of our comfort zone as far as trying new foods.  However, we have been more daring lately when choosing restaurants.  I’m sure many couples are the same way when it comes to deciding where to eat that night.  You go back and forth asking each other “where do you want to eat? “.  Then finally you decide on the same restaurant you have been to 500 times because it’s close by and you are now both “hangry”.

Paleo Chicken Tikka Masala

Not that Indian food is really all that daring, but it is just not  something we choose as our go-to.  I decided to test my culinary skills and made my own version of Chicken Tikka Masala.  It is gluten and lactose-free and turned out delicious.  If you are not worried about the lactose, you could easily use heavy cream in place of the coconut milk and plain Greek yogurt in place of the sheep milk yogurt. My favorite sheep milk yogurt is this one here which I can find at the local grocery store.  I hope you enjoy it as much as we did!

Paleo Chicken Tikka Masala

Paleo Chicken Tikka Masala

Prep Time: 5 hours

Cook Time: 1 hour

Total Time: 6 hours

Yield: 6

Paleo Chicken Tikka Masala

As one of the most popular Indian dishes, this Chicken Tikka Masala recipe is gluten-free and lactose free. This delicious mix of spices and tender chicken is easy to make ahead.

Ingredients

  • 5 Cloves Garlic- finely chopped
  • 2 tsp. ground Ginger
  • 4 tsp. Turmeric
  • 2 tsp. Garam Masala
  • 2 tsp. ground Coriander
  • 2 tsp. Cumin
  • 1/2 tsp. Cardamon
  • 1 Cup plain Sheeps Milk Yogurt or plain Greek Yogurt (My favorite here)
  • 1 tsp. Salt
  • 4 Chicken Breasts- cut into bite size pieces
  • 2 Tbs. Ghee or Butter
  • 1 small White Onion- thinly scliced
  • 1 (6 oz) can Tomato Paste
  • 1 tsp Red Pepper Flakes
  • 1 (28 oz) can Tomatoes- whole, peeled
  • 1 (13.5 oz) can Coconut Milk- Regular
  • 1/2 cup Fresh Cilantro- chopped
  • 4 cups Brown Rice- cooked

Instructions

  1. In a small bowl, combine garlic, ginger, turmeric, garam masala, coriander, cumin, and cardamon. Remove half of this spice mixture and set aside, covered in refrigerator.
  2. Stir sheeps milk yogurt into the half of the spice mixture. If you are not concerned about dairy free, you can easily use plain greek yogurt. Add chicken pieces to the mixture and coat well. Cover and refrigerate for 4-6 hours.
  3. Using a large pot, melt ghee or butter over medium heat. Mix in the onion slices, tomato paste, and red pepper flakes. Stir often until the onions are soft and tomato paste has started to darken, usually about 5 mins.
  4. Add in the remaining half of the spice mixture. Stir frequently for about 4-5 more minutes.
  5. Add whole tomatoes and juices, crushing with your hands as you add them. (Be careful! They will squirt on your clothes so wear an apron!)
  6. Bring to a boil then reduce to a simmer for about 8-10 minutes, stirring frequently. The sauce should start to thicken.
  7. Add in the coconut milk and chopped cilantro. Continue to simmer for another 30-40 minutes, stirring occasionally.
  8. While sauce is cooking, preheat broiler. Line a baking sheet with foil and spread out chicken mixture in a single layer. Broil until the chicken starts to blacken slightly, about 10 minutes. Note: The chicken will not be fully cooked.
  9. Add chicken pieces to the large pot with the sauce. Simmer until chicken is cooked through, about 8-10 minutes.
  10. Serve over brown rice. Enjoy!
http://acopperqueen.com/2017/04/27/chicken-tikka-masala/

What a week…

What a crazy week so far.  It’s so true that the older we get, the faster time seems so go!  I worked the past 3 days in a row which doesn’t happen a lot for me.  Yes, I think I’m going to make it 😉.

On Tuesday night, we went to a fundraiser for our friend, Will, who is cycling from the Golden Gate Bridge to New York this summer.  His father passed away unexpectedly this past December and had done this same ride previously.  Will is planning on replicating his father’s ride as a tribute to him.  I attended nursing school with his wife and they are truly one of the sweetest and most fun couples we have the pleasure of knowing.  They recently had twins and now have a beautiful family of 5!  You can find out more about Will’s Ride Across America here  if you are interested.

I am counting down the days until I leave for Tulum!  A group of us are heading to Mexico next week for a bachelorette party and I can’t wait for our beach getaway!  There may be snow in the forecast here this weekend and a warm, sandy beach can’t come soon enough!

Kate- A Copper Queen