* 1 3/4 lbs sweet potatoes, peeled and roughly chopped;
* 1/2 lb of your favorite spicy pork sausage, casing removed;
* 2 large carrots, roughly chopped;
* 2 celery stalks, roughly chopped;
* 2 cloves garlic, minced;
* 1 1/2 tsp curry powder;
* 1 red chili, sliced finely;
* 2 onions, roughly chopped
* 7 cups homemade chicken stock;
* 1 bunch fresh parsley, chopped, for garnishing;
* Cooking fat;
* Sea salt and freshly ground black pepper to taste;
Preparation
1. Heat a large skillet over a medium-high heat with some cooking fat.
2. Add the sweet potatoes, sausage meat, carrots, celery, garlic, onions and
curry powder. Combine well.
3. Cook, stirring occasionally, for about 8 minutes, until the carrots and
sweet potatoes are slightly soft.
4. While the vegetables are cooking, pour the chicken stock in a pot and bring
to a boil.
5. Add the cooked vegetables to the hot stock, bring back to a simmer  and
simmer for about 10 minutes, until the sweet potato cubes are cooked  through.
6. Season to taste with sea salt and freshly ground black pepper, pour
everything in a blender or food processor and process until smooth.
7. Serve, garnished with the red chili slices and chopped parsley.

I got this receipt from a web site call paleo diet life style.

1 pound ground beef or ground turkey
3 good size squash or zucchini (can also use 1 pound of green beans instead of squash or zucc.)
1 can 15oz diced tomato
1 small onion
1 tsp. salt
1 tsp. pepper
1/4 tsp allspice
1/4 tsp cinnamon

Brown meat with onions and dry seasonings.  When meat is cooked add the can of tomatoes and squash and stir to combine. Cook until squash is done.

Caldo De Pollo

1 chicken carcass (place in a large soup pot and add enough water to cover, bring to a boil and simmer for 2 hours or until all the meat has fallen off the bone. Pick out the bones and discard.  Add another 4-6 cups of water to bring back to a soup-like consistency)

If you do not have a chicken carcass to boil down, I would sub 4-6 cups of already cooked shredded chicken and 10 cups of chicken broth.

5 carrots, diced

1 red onion, diced

1 14.5oz can diced tomatoes

1 cup Salsa Verde (I like the Trader Joe’s brand)

1/2 tablespoon garlic powder

1 tablespoon cumin

1 tablespoon dried oregano

1 teaspoon smoked paprika

1/8 teaspoon cayenne pepper

Sea salt and black pepper to taste

After you have removed all the bones from the soup pot, add 4-6 more cups of water if needed back to the pot to bring to a soup like consistency.  Add all remaining ingredients, mix well and simmer for another 30-45 minutes.  Taste and add more seasoning if desired.  If you like it spicier kick up the cayenne pepper and cumin!!  Top with diced avocado and cilantro!

From http://everydaypaleo.com/2011/02/17/caldo-de-pollo/

Recipe From Everydaypaleo.com

Sausage N’ Cabbage “Noodles”

1 lb mild Italian pork sausage or other ground meat of your choice

1 red onion, thinly sliced

½ head or 5 cups thinly sliced green cabbage

2 tablespoons grass fed butter (or ghee, or coconut oil)

½ teaspoon caraway seeds

½ teaspoon paprika

Fresh ground black pepper and sea salt to taste

In a large skillet brown the sausage.  Once the sausage is fully cooked, remove it from the pan and set aside.  Add the butter to the same pan with the sausage drippings and add the onions and cook for about 5 minutes or until the onions start to brown a bit.  Add the cabbage and cook for another 7-10 minutes or until the cabbage is soft and “noodle-y.” Add the sausage back to the pan, add the spices, mix well and serve! Serves 4.

ecipe adapted from ourbestbites.com

Extra Virgin Olive Oil
1 lb ground turkey
1 small onion (about 3/4 C) diced
4-5 garlic cloves, minced
1 T Dry Italian seasoning (or I think Kate used this)
Salt
Pepper
1 can (15oz) canned diced tomatoes
1 can (15oz) white beans (Cannelini, Great Northern, etc) drained and =
rinsed
2 14 oz cans chicken broth
1t dry oregano
1/4 t dry basil
1 T dried parsley (or about 1/4 C fresh)
10 C fresh spinach
fresh Parmesan cheese

Pour a couple swigs of extra virgin olive oil (1-2 T) into a large stock =
pot. Turn burner to med-high heat.

When oil is nice and hot, add diced onions, minced garlic, and ground =
turkey. Stir to combine and add the 1T dry Italian seasoning, along with =
about 1/2 t salt and several turns of black pepper. Cook until turkey is =
completely cooked through. When you’re browning ground beef or turkey =
for soup it’s important to cook it all the way through before adding the =
liquid or it will end up mushy.

(If you want to cook this via slow-cooker, place the turkey mixture in =
the crock pot now and continue. Although, you may want to hold off =
adding your beans until about 15 minutes before you’re ready to eat or =
they might turn to mush in there.)

Add in canned tomatoes (including all the juice), the drained beans, and =
the chicken broth. Add oregano and basil and bring to a boil. Reduce =
heat to a simmer and simmer for at least 10 minutes, and up to 20.

While soup is simmering chop spinach. I chop it up really small so my =
kiddo doesn’t notice it’s something healthy. Add in spinach and parsley =
and stir until wilted. Also, additional salt and pepper to taste. Ladle =
into bowls and top with freshly grated Parmesan cheese.

Ingredients:

• 4 Bell Peppers
• 1 lb Lean ground turkey
• 1/2 Onion, chopped
• 2 cups Cauliflower, grated
• 1 large tomato, chopped
• 2-3 cloves garlic, minced
• Montreal Steak Seasoning
• Crushed Pepper
• Olive Oil

Process:

• Preheat oven to 400°.
• Clean all vegetables, slice peppers approximately 1″ from tops and save tops. For miniature peppers, slice closer to the top.
• Clean out seeds and membrane from the inside of the peppers, then rinse.
• Grate cauliflower coarsely, and microwave for 1.5 minutes (if you’d prefer, you can add it earlier on in the sauteeing below in place of microwaving*).
• Cook turkey in a skillet on medium heat, and add Montreal steak seasoning, salt and crushed pepper to taste.
• Once turkey has cooked through, remove from heat and set aside in a bowl.
• Saute onion and garlic in your choice of coconut oil or olive oil. Add in tomato to briefly saute (about 1 minute)
• Add in cauliflower rice, then turkey and stir for 2-3 minutes before removing from heat. Allow mixture to cool a few minutes.
• Scoop turkey mixture into peppers, re-cap, then brush the outsides lightly with olive oil.
• Bake peppers for 15 minutes at 400°, or until edges are golden and peppers are somewhat soft. Smaller peppers take approximately 20 minutes to cook.

This is from the primal-palate.com

Ingredients:

▪   1-2 pound pork tenderloin

▪   1 red pepper, finely chopped

▪   1-2 garlic cloves, finely chopped

▪   6 oz spinach

▪   1/4 cup chopped nuts (any kind that sounds good)

▪   Pitted kalamata olives

▪   Olive oil or butter for sautéing

▪   Optional: 1/4 cup crumbled Feta cheese

Instructions:

Drizzle some olive oil or butter in a frying pan over medium heat. Add red peppers and garlic to the pan. After a few minutes add the spinach and cook until it wilts. Remove from heat.

Butterfly cut the pork tenderloin (cut vertically down the middle until almost through, but not quite through the pork).

Place saran-rap over the butterflied pork and pound it as flat as you can without breaking through the pork (use a meat tenderizing hammer for best results).

Once the pork is thin then add the ingredients from the pan on top of the pork, spreading it all over. Add the nuts, and optional feta cheese and olives.

Gently roll the pork into a tube/roll. If you are using a smaller pork loin, or were not able to pound it very thinly, you may just be folding the loin over rather than rolling it. In this case, securing the loin with toothpicks or kitchen twine will be necessary.

Drizzle the pork with olive oil and butter and bake at 375 degrees Fahrenheit for about 40-60 minutes (depending on the size of the pork roll).

When the pork is cooked to your liking, let it cool slightly and then slice.

Green Chili Turkey Burgers

Ingredients:

• 2 (4 oz.) cans diced green chiles
• 1 pound ground turkey
• 1 cup cilantro, finely chopped
• ½ cup onion, finely chopped
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon celtic sea salt

Instructions:

In a medium sized bowl mix diced chiles with turkey, cilantro, onion, cumin, chili powder and salt
Form into burgers and grill
Serve