Paleo Recipes Done Cheap

My top 5 cheap paleo meals

The paleo diet is a way of eating like the cavemen did, it comes from a need to drop those sugary treats and the fake processed food we are used to, to get back to a better lifestyle.

For a list of all foods available on the paleo diet, I would consult google. There is a lot of little rules that make a lot of people confused. Either way looking for recipes can help you know which ones you should eat or not.


In our society of ever growing bills and ever lowering budgets, we need to find a way to cope. For me and my family, it is a little harder, or was I should say. Eating a paleo diet is not hard to do with the right help. A guide for cheaper meals..so.. I have put together a handful of my top 5 of cheap paleo meals for everyone. These are the ones I personally like to make. I hope you find this hub helpful.

Slow Cooker Pork Shanks

Prep Time: 1 hour

Cook Time: 5 hours

Total Time: 6 hours


  • 1 - 1 1/2 tbl coconut oil or ghee, divided
  • 3 lbs bone in pork shanks
  • 3 cups onion, diced
  • 2 cups carrot, diced
  • 4 cloves garlic, minced
  • 3 cups mushrooms, chopped
  • 1 tbl fresh oregano leaves, minced
  • 2 tsp fresh thyme leaves
  • 2 tbl fresh basil leaves, chopped finely
  • 1 tsp salt
  • 2 lemons, zest and juice, divided
  • 14 oz chopped tomatoes
  • 3/4 cup unsalted chicken or pork stock

Instructions

  1. Pat the pork shanks dry with paper towel.
  2. Add 1/2 tbl of coconut oil or ghee to a large skillet over medium heat. Brown half the pork shanks until golden brown, about 8 minutes per side. Set aside.
  3. Repeat with the other 1/2 tbl of coconut oil or ghee and the remaining pork shanks. Set aside with the other pork shanks.
  4. If required, add the last 1/2 tbl of coconut oil or ghee. Add the onion, carrot and garlic to the pan and soften, about 5 minutes.
  5. Add the onion mixture to the bottom of a large slow cooker. Nestle the pork shanks on top.
  6. Return the skillet to the stove over a low heat and use the juice of one lemon to deglaze the pan. Add the pan drippings to the slow cooker.
  7. Add the mushrooms, oregano, thyme, basil, salt and lemon zest to the slow cooker.
  8. Pour over both the chopped tomatoes and stock. Cook on high for 4 hours.
  9. Remove pork shanks and set them aside, covered to keep them warm.
  10. Remove all of the cooking liquid and half of the vegetables, adding them to a blender. Add the juice of the remaining lemon and puree until smooth. Check your seasoning here and add any extra salt if needed.
  11. Return the vegetable puree to the slow cooker, stirring the remaining vegetables through the sauce. Add the pork shanks and cook for a further 30 minutes - 1 hour on low.

Note

I like to make sure I leave it in for the full hour. I have never tried it with any less time. Please let me know if you do, and leave a comment below.

Buffalo Chicken Muffins

  • 2 chicken breasts (raw) or 1lb of ground chicken (cheaper to grind yourself in a food processor)
  • 5 eggs
  • 1/2 cup of bleu cheese (you can omit this if you really, truly need to)
  • 2 green onions, chopped
  • 1/4 cup of Frank’s RedHot Buffalo sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon baking soda

Instructions

1) Heat the oven to 350 degrees.

2) Chop up the raw chicken breast into large chunks. Then throw them in the food processor. Process for about 30 seconds until it is completely ground. Let it rest for a second.

3) In another bowl add the eggs, green onions, bleu cheese, baking soda, salt and pepper. Mix till blended.

4) Add the chicken, bleu cheese, and hot sauce to the bowl and mix until everything is incorporation.

5) Scoop into a silicone muffin pan or a heavily greased muffin pan.

6) Bake for 25 minutes till muffins are firm.

7) Serve with extra hot sauce, ranch, celery and carrots! Makes 12 muffins!

note

The first time I made this I decided to use extra hot sauce, do NOT use extra hot sauce. Fair warning there people.

“Creamy” Chicken Tomato Soup


  • 4 frozen skinless boneless chicken breast
  • Garlic salt to taste
  • 2 tablespoons Italian Seasoning
  • 1 tablespoon dried basil
  • 1 clove garlic
  • 1 14 oz. can of coconut milk
  • 1 14 oz. can diced tomatoes and juice
  • 1 cup of chicken broth
  • Sea Salt and pepper to taste

Directions

All ingredients go into the crock pot for 9 hours.. When the 9 hours is up, shred all the meat with forks. Salt and pepper to taste if necessary.

DIRECTIONS:

For the crockpot chicken:

Place your chicken in the crockpot. Mix all the spices together in a small bowl and pour over the chicken. Next add your chicken stock. Give it a good stir and then add in your cilantro. Cover and cook on high for 3-4 hours or low for 6-8 hours. After the chicken is done cooking, take it out of the crockpot and shred it with 2 forks. You can add about ¼ cup of the liquid to the chicken if you like your chicken juicier.

For the nachos:

Preheat oven to 350 degrees. Cut your peppers into the size of a tortilla chip and remove any seeds. If they are small peppers like jalapeno or banana, they just need to be cut in half. If they are larger peppers like bell peppers, they will need to be cut a few times. Place the peppers on a baking tray. Add your chicken on top of the peppers. If you are using cheese, add the cheese on top of the chicken. Bake for 10-15 minutes or until cheese is melted.

Loaded Mexican Nachos

Ingredients:

For the crockpot chicken:

2-3 chicken breasts, fresh or frozen

1 -2 cups romaine lettuce, shredded

¼ cup fresh cilantro

black olives, sliced

jalapenos, sliced

½ cup cheese

2 tsp chili powder

1 tsp cumin

½ tsp smoked paprika

½ tsp garlic powder

½ tsp dried oregano

salt and pepper, to taste

1 T fresh cilantro

1 cup chicken stock or broth

For the nachos:

Peppers (I usually use a mix of red, yellow and orange bell peppers, but you can use poblanos, jalapenos, banana peppers, or a mix etc.)

Toppings

1-2 tomatoes, diced

4 green onions, chopped

1-2 avocados, diced


Do you know PALEO?

Swiss Steak Recipe

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours, 10 minutes


  • 2 pounds grass fed round steak
  • 4 tbsp potato starch seasoned heavily with salt and pepper
  • grass fed butter to brown the meat
  • 1 medium onion, chopped
  • 1-16 oz can tomato and green chilies
  • 3 cloves of garlic
  • 1/4 cup red wine
  • 2 tbsp liquid aminos
  • 1 cup water


Instructions

  1. Cut round steak into 6 pieces.
  2. Tenderize steaks by using a back of a knife or a meat mallet and slightly pound each side.
  3. Dip meat into the seasoned potato starch and lightly coat.
  4. In a large skillet melt some butter over medium heat.
  5. Place steaks into pan and brown both sides of the meat.
  6. Place meat into crockpot once browned.
  7. Add the onions to the pan (add a little more butter if needed) and cook until slightly tender.
  8. Pour cooked onions over the steak in crockpot.
  9. Deglaze the pan with liquid aminos and red wine.
  10. Pour all the tidbits that were in the pan, the wine and liquid aminos over the steak.
  11. In a medium bowl, combine tomatoes, garlic and water and mix well.
  12. Pour this mixture over the steaks.
  13. Place lid on crockpot and cook on low for 8-10 hours.
  14. Serve over brown rice or spaghetti squash.

QUESTION

How long have you been on the paleo diet?

  • less than a year
  • 1 - 2 years
  • 2 + years
See results without voting

Disclosure

All of these recipes and photos are from the site, http://thepaleomama.com/2013/10/30cheapmaindishpaleomeals/ , and links from it. I do not claim rights to any of it. For more of these delicious recipes visit thepaleomama.com

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