Meat & Poultry Recipes

No-butter chicken, baked chicken taquitos and grilled bison burgers are just a few of the delicious, healthy recipes you will find in this section.

cabbage casserole

This flavorful cabbage casserole has all the flavors of stuffed cabbage, but with much less work. This lower-carb version omits the rice and adds cayenne – I added it at the last minute and I think it really enhances the dish.

I like to use the Pomi brand of chopped tomatoes because the packaging is BPA free, the tomatoes contain no added sugar or salt, and also because these Italian tomatoes are sweeter than American canned diced tomatoes. Click for the recipe

Paleo Meatloaf

This tasty Paleo meatloaf is made without breadcrumbs, and since I don’t use breadcrumbs, I also don’t add an egg, or any other filler (such as cheese). It’s pure meat and seasonings, and the resulting loaf, though small in size (because of the lack of fillers), is big on flavor.

Besides not needing eggs or breadcrumbs in a meatloaf (I used to think they act as binders, but truly they are not needed except to add bulk), and definitely not needing a sauce (the meatloaf is very flavorful as is), I have three more Paleo meatloaf tips for you:

1. Bake the meatloaf on a large baking sheet, not in a loaf pan. Loaf pans make wet, soggy meatloaves. Freeform meatloaves baked on large pans are nicely crisp and browned on the outside, tender and juicy on the inside.

2. Don’t use a meat thermometer to check for doneness. Normally I am a big believer in the use of digital thermometers as the best way to ensure meat doneness, but in this case, pricking the meatloaf with the thermometer’s probe will result in unfortunate loss of meat juices upon the probe’s exit.

3. Make ahead. If you make this Paleo meatloaf the day before (or in the morning for that night’s dinner), it’s even better – sitting in the fridge gives the flavors time to meld, and the texture improves too. At dinnertime, simply slice into 8 slices, and quickly saute them in olive oil, 2-3 minutes per side over medium heat. This step really brings out the flavor of the seasonings. Click for the recipe

Spaghetti Meat Sauce

This rich, flavorful spaghetti meat sauce tastes as if you’ve been slaving on it for hours, but it’s easy to make and it’s ready in about half an hour. Make sure you use a high-quality marinara sauce – it will obviously have a big impact on the final result. My favorite prepared spaghetti sauce is Rao’s – its list of ingredients is very clean and it contains no added sugar. I especially like the spicy arrabiata sauce.

You can obviously serve this spaghetti meat sauce over pasta. Other options include cooked spaghetti squash or shirataki noodles. Click for the recipe

spicy meatballs

These delicious, middle-eastern-style spicy meatballs are boldly flavored with garlic, cumin, paprika and cayenne. Serve this saucy dish over cooked brown rice, cauliflower rice, or shirataki noodles. Click for the recipe

Pumpkin Chili

Pumpkin chili may sound suspicious, but it’s delicious. It’s not sweet, it does not taste like pumpkin pie and you actually can’t even taste the pumpkin as a separate flavor – just a thick, very flavorful stew. Click for the recipe

Paleo Barbecue Sauce

This super easy Paleo barbecue sauce is made with just a few simple ingredients and tastes just as good as sugar-laden store bought barbecue sauce. I used it last night with my pulled chicken recipe and it was amazing: very flavorful, with just the right balance of tangy and sweet. Click for the recipe

Chopped Liver

Chopped liver is the Jewish version of chicken liver mousse. It’s simpler, heartier, less refined, and kosher because it doesn’t contain butter or cream.

Chopped liver is delicious – and very healthy. A 163-calorie serving provides you with 12 grams of protein, 125% of your daily vitamin A requirement, 150% B-12, 80% folate, around half your daily requirement of riboflavin and selenium, and around a third of your daily requirement of iron, niacin and pantothenic acid.

I like to add garlic to my chopped liver, a departure from tradition, but I have yet to find a meat dish that isn’t enhanced by a little garlic. Click for the recipe