Whole30 Ketchup

I have been trying to find a decent ketchup and BBQ sauce recipe for Whole30 and have not been happy with what I have found so far.  I tried this recipe, which was originally supposed to be a Paleo BBQ sauce recipe, but it tasted like ketchup to me.  So I have changed the recipe some to make it tastier and compatible with Whole30 and I like it better by far than the other recipes I have tried.  Even better is it is super quick and easy!

Whole30 Ketchup
Print Recipe
Servings Prep Time
1 cup 5 minutes
Cook Time
0
Servings Prep Time
1 cup 5 minutes
Cook Time
0
Whole30 Ketchup
Print Recipe
Servings Prep Time
1 cup 5 minutes
Cook Time
0
Servings Prep Time
1 cup 5 minutes
Cook Time
0
Ingredients
Servings: cup
Instructions
  1. Combine all ingredients together and store in the refrigerator.
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Dump Ranch

This recipe came from www.whole-sisters.com/dump-ranch/cookbook-print/882/

The only change I made to it was to add a little dill.  I was quite impressed with how good it was!

Dump Ranch
Print Recipe
This is a healthy, quick and easy to make, Ranch dressing, without all the chemicals and preservatives in the store bought version.
Servings Prep Time
1 3/4 cups 5 minutes
Servings Prep Time
1 3/4 cups 5 minutes
Dump Ranch
Print Recipe
This is a healthy, quick and easy to make, Ranch dressing, without all the chemicals and preservatives in the store bought version.
Servings Prep Time
1 3/4 cups 5 minutes
Servings Prep Time
1 3/4 cups 5 minutes
Ingredients
Servings: cups
Instructions
  1. Blend with an immersion blender in a wide mouth mason jar all ingredients, except herbs for approximately one minute. Start with the immersion blender at the bottom of your jar working your way up to the top. Don't start moving your blender upwards until you see it thickening up.
  2. Incorporate the herbs during the last 15 seconds or it will turn your ranch green. Store in the fridge for up to one week.
Recipe Notes

A large handful of fresh herbs of your choice can be used in place of dried parsley.  Our favorites are cilantro, parsley and dill.

If your ranch is too thin:

Make sure you are using full fat canned coconut milk.  If you want a dip like consistency use only the solid cream, but for a dressing, use the cream and the liquid.  It may also thicken up just being in the fridge for a few hours.

Make sure you're using an immersion blender for guaranteed success.

Use a small container, like a mason jar or salad dressing container.

HERE IS THE TRICK TO SAVING YOUR DUMP RANCH... If your ranch never thickens it probably didn't emulsify properly. Just add another egg!  Yep, that's all it takes to quickly save all those ingredients.

 

 

 

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Instant Pot Chicken Tacos

Fast, Easy and Delicious!

Instant Pot Chicken Tacos
Print Recipe
Servings
8 servings
Cook Time Passive Time
20 minutes 10 minutes
Servings
8 servings
Cook Time Passive Time
20 minutes 10 minutes
Instant Pot Chicken Tacos
Print Recipe
Servings
8 servings
Cook Time Passive Time
20 minutes 10 minutes
Servings
8 servings
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Taco Seasoning
Servings: servings
Instructions
  1. Put water in bottom of 6 or 8 quart Instant Pot.
  2. Put chicken pieces directly into the water inside the Instant Pot. Add cilantro and lime juice.
  3. Combine seasoning ingredients and add to chicken.
  4. Close and seal lid. Cook on high pressure for 15-20 minutes.
  5. Let pressure naturally release for 10 minutes after cooking is done.
  6. Open lid and remove chicken breasts. Shred and add to tortillas, salads, rice, nachos or whatever you want, with your favorite toppings. For Whole30, this makes a great salad!
Recipe Notes

I used chicken breasts.  3 of them weighed 2 lbs.  20 minutes seemed about right for that size of breasts, but it was a little on the dry side.

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Instant Pot Chuck Roast

This was pretty fast, moist, tender and delicious!

Instant Pot Chuck Roast
Print Recipe
Servings Prep Time
4 servings 25 minutes
Cook Time Passive Time
1 hour 25 minutes
Servings Prep Time
4 servings 25 minutes
Cook Time Passive Time
1 hour 25 minutes
Instant Pot Chuck Roast
Print Recipe
Servings Prep Time
4 servings 25 minutes
Cook Time Passive Time
1 hour 25 minutes
Servings Prep Time
4 servings 25 minutes
Cook Time Passive Time
1 hour 25 minutes
Ingredients
Homemade Dry Onion Soup Mix
Servings: servings
Instructions
  1. Set Instant Pot to saute. Wait for it to heat up (it will say "hot").
  2. Season meat on both sides with salt and pepper. Add a little oil to the pot and sear meat for 10 minutes per side.
  3. Hit cancel button.
  4. Add 1 1/2 cups water to pot, along with the remaining ingredients. Set to manual pressure for 60 minutes. When time is up, release pressure naturally for 20 minutes. If you have a 3 lb. roast, cook for 75 minutes. You don't need to change anything else.
  5. If you would like, you can make a gravy from the broth. Remove the roast and put on a platter. Set the Instant Pot to saute. Combine a couple tablespoons of cornstarch or potato starch with enough water to make a thin paste. Drizzle it into the broth as you whisk continuously, until thickened.
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Creamed Potatoes with Peas

This was always a favorite of mine as we were growing up.  It is kind of like a thick cream of potato soup.  I like to make this for my lunch sometimes.

Creamed Potatoes with Peas
Print Recipe
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Creamed Potatoes with Peas
Print Recipe
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Put about 2 cups of water into a medium sized saucepan and bring to a boil over high heat. Boil until potatoes are tender. Drain potatoes.
  2. Meanwhile, in a small saucepan, melt butter over medium heat. Add flour and stir until smooth. Add onion powder, garlic powder, salt, pepper, milk and heavy cream, and continue stirring until thickened to desired consistency and smooth. Add to peas and cream sauce to potatoes. Stir together and serve.
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Country Fried Steak with White Gravy

Well seasoned and crispy breading on a tenderized round steak (or cubed steak) served with a seasoned white gravy.

Country Fried Steak with White Gravy
Print Recipe
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Country Fried Steak with White Gravy
Print Recipe
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 250 degrees. Cut the steak into 8 equal portions and trim fat from the meat. Pound with a good meat tenderizer. I highly recommend OXO Softworks Meat Tenderizer. Mine came from Amazon. (Pounding is not necessary if you are using cubed steak.)
  2. Crack the eggs into in a shallow bowl. Beat well.
  3. Combine the flour, garlic powder, onion powder, paprika, cayenne pepper, 2 tsp. sea salt and 1/2 tsp. black pepper in a pie dish.
  4. Place large skillet on medium-high heat. Add oil to cover bottom of pan. Meanwhile, dredge the meat pieces in the flour mixture. Transfer to the beaten eggs. Then back to the flour mixture. Cook in skillet with oil until nicely browned on both sides. Remove the cooked meat to cookie sheet and place in warm oven, as you continue cooking the rest of the meat. This will keep it warm while you finish cooking the meat and make the gravy. Continue cooking the meat until all pieces have been browned. Reserve flour mixture.
  5. Leave drippings in skillet and add 4 T. butter to skillet. Melt over medium-high heat. Stir in 4 T. flour mixture left from dredging meat (or use fresh flour). Combine well with butter and cook until it begins to thicken. Slowly whisk in milk and continue to cook, whisking frequently, until thickened. Stir in the heavy cream, thyme, and season with more salt and pepper.
Recipe Notes

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem.  Obviously, you should not eat spelt if it is a problem for you.

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Beef Stroganoff Hamburger Helper

This is a great meal when you have had a busy day.  It is much healthier than the box mix that you can buy at the store, but doesn’t take any longer!

Beef Stroganoff Hamburger Helper
Print Recipe
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Beef Stroganoff Hamburger Helper
Print Recipe
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large skillet over medium high heat. Add the oil and brown the ground beef.
  2. As the beef is cooking, slice the mushrooms and add the mushroom slices to the partially cooked ground beef.
  3. Combine the seasonings as that finishes cooking.
  4. Add all other ingredients, except sour cream, to the cooked beef. Stir to combine and cover.
  5. Bring to a boil, then lower heat to medium low and allow to simmer for 10-12 minutes, or until the noodles are cooked through. The time may vary depending on the type of noodles you use. Read the directions on the package. This gluten free Barilla fettuccine takes 13-14 minutes, but white spelt pasta takes 7 minutes!
  6. Add the sour cream and stir. If it is too watery, let sit for 5 more minutes. Serve immediately.
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Easy Cilantro Lime Fish

My husband and I both loved this fish!  It was so good that we were wishing that I had made more than one filet for each of us.  Mild white fish seasoned and cooked in a skillet, then topped with a cilantro lime butter.  Delicious!

If you prefer, you can use flounder or tilapia instead of cod.

Easy Cilantro Lime Fish
Print Recipe
Servings Prep Time
4 filets 5 minutes
Cook Time
6 minutes
Servings Prep Time
4 filets 5 minutes
Cook Time
6 minutes
Easy Cilantro Lime Fish
Print Recipe
Servings Prep Time
4 filets 5 minutes
Cook Time
6 minutes
Servings Prep Time
4 filets 5 minutes
Cook Time
6 minutes
Ingredients
Fish seasoning
Cilantro Lime Butter
Other ingredients
Servings: filets
Instructions
  1. Heat a large cast iron skillet over medium-medium high heat. Combine fish seasoning ingredients and sprinkle evenly over all 4 fish filets.
  2. Add 2 T. butter to skillet. Put fish in skillet and cook approximately 3 minutes on each side or until fish flakes easily when tested with a fork.
  3. Meanwhile, mix together the ingredients for the Cilantro Lime Butter. Place fish on serving platter; squeeze juice from lime quarters onto fish and top with cilantro lime butter.
Recipe Notes

Each serving contains 245 calories, 12 g fat, 103 mg cholesterol, 317 mg sodium, 736 mg potassium, 1 g carbs, 0 g fiber, 0 g sugar, 30 g protein

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Beef Stroganoff Hamburger Helper

This tastes better than the box of Hamburger Helper, but is nearly as easy!  No nasty chemicals or preservatives and it is easy to make it gluten free, wheat free, or soy free, since you are in control of the ingredients!

Beef Stroganoff Hamburger Helper
Print Recipe
Servings Prep Time
4 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
25 minutes
Beef Stroganoff Hamburger Helper
Print Recipe
Servings Prep Time
4 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large skillet over medium high heat. Add the olive oil and brown the ground beef. As the beef is cooking, slice the mushrooms and add the mushroom slices to the partially cooked ground beef. Combine the seasonings while that finishes cooking. Add all other ingredients (except sour cream) to the cooked beef. Stir to combine and cover. Bring to boil, then lower heat to medium low and allow to simmer for 10-12 minutes, or until the noodles are cooked through. (The time may vary depending on the type of noodles you use. Read the directions on the package.) Add the sour cream and let sit for 5 more minutes. Serve immediately.
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Porcupine Meatballs with Brown Mushroom Gravy

These easy meatballs are simmered in a rich brown gravy with onions and mushrooms.

Porcupine Meatballs with Brown Mushroom Gravy
Print Recipe
Servings Prep Time
32 meatballs 30 minutes
Cook Time
45 minutes
Servings Prep Time
32 meatballs 30 minutes
Cook Time
45 minutes
Porcupine Meatballs with Brown Mushroom Gravy
Print Recipe
Servings Prep Time
32 meatballs 30 minutes
Cook Time
45 minutes
Servings Prep Time
32 meatballs 30 minutes
Cook Time
45 minutes
Ingredients
Brown Mushroom Gravy
Servings: meatballs
Instructions
  1. Preheat oven to 400. Line baking sheet with heavy duty foil, then parchment paper. (The foil makes it so you don't have to wash the pan and the parchment paper prevents the meatballs from sticking to the foil.) Combine all ingredients for meatballs. Using a small cookie scoop, form meatballs and bake on baking sheet for 15 minutes.
  2. While that is baking, put oil in skillet and dice onion. Begin cooking the onions while you slice the mushrooms. Add to onions. When onions and mushrooms are nearly done, add beef base, black pepper and garlic powder. Add 2 cup of water to the pan. Bring to a boil. Combine cornstarch with remaining 1/2 cup of water. Gradually add cornstarch mix to pan and stir as you are pouring. Cook, stirring often, until thoroughly mixed.
  3. Add cooked meatballs to mushroom sauce, cover with lid and bring to a simmer. Simmer for 30 minutes.
Recipe Notes

Note that the meatballs will grow when cooking because of the raw rice in them.

Nutrition info on 5 meatballs with sauce:  258 calories, 11 g fat, 81 mg cholesterol, 581 mg sodium, 193 mg potassium, 20 g carbs, 1 g fiber, 2 g sugar, 20 g protein

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