BBQ Bacon Meatloaf

This BBQ Bacon Meatloaf combines the classic comfort of meatloaf with the smoky flavor of BBQ sauce and crispy bacon. It's an easy-to-make and satisfying dish that's perfect for any weeknight dinner or special occasion.

Ingredients:

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup BBQ sauce
• 1/4 cup diced onion
• 1 egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 slices bacon
• 1/4 cup additional BBQ sauce for topping

Instructions:

Warm the oven up to 175F 350C

Mix the ground beef, breadcrumbs, BBQ sauce, diced onion, egg, salt, and black pepper in a large bowl until everything is well mixed

Shape the dough into a loaf and put it in a baking dish

Place bacon slices on top of the meatloaf and tuck the ends under

Place in the oven and bake for 50 to 60 minutes, or until the center reaches 160F 71C

When you take the meatloaf out of the oven, brush more BBQ sauce over the top of it

Put it back in the oven and bake for 10 more minutes

Rest the meatloaf for a few minutes before cutting it up and serving it

Cold Fruit Sushi with Honey Dipping Sauce

Adding fresh fruits wrapped in sushi rice and nori seaweed sheets gives this cool sushi recipe a unique twist. Fruits are sweet, and the tangy rice vinegar seasoning goes well with them. Adding a drizzle of honey dipping sauce makes the food taste even better.

Ingredients:

• 2 cups sushi rice
• 4 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• Assorted fruits such as strawberries, mango, kiwi, and pineapple, thinly sliced
• Nori seaweed sheets
• Honey for dipping sauce

Instructions:

Follow the directions on the package to cook the sushi rice

Put rice vinegar, sugar, and salt in a small saucepan and mix them together

Low-level heat until the sugar and salt are gone

Allow to cool

Spread cooked rice out on a sheet of nori seaweed, leaving a little space around the edges

Place fruit slices that are very thin on top of the rice

Cut the sushi into small pieces that are easy to eat

Put honey sauce on the side to dip

Have fun!

Loaded Baked Omelet Muffins

Loaded Baked Omelet Muffins are a delicious and convenient Paleo breakfast option. Packed with vegetables and bacon, these muffins are easy to make and perfect for meal prep. They are gluten-free, dairy-free, and full of flavor.

Ingredients:

• 6 large eggs
• 1/4 cup almond milk
• 1 cup diced bell peppers
• 1 cup diced onions
• 1 cup diced tomatoes
• 1 cup diced cooked bacon
• 1/2 cup chopped spinach
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• Coconut oil or ghee for greasing muffin tin

Instructions:

Preheat your oven to 350F 175C

In a bowl, whisk together the eggs, almond milk, salt, black pepper, garlic powder, and paprika until well combined

Grease a muffin tin with coconut oil or ghee to prevent sticking

Divide the diced bell peppers, onions, tomatoes, bacon, and spinach evenly among the muffin tin cups

Pour the egg mixture over the ingredients in each muffin cup, filling each cup about 2/3 full

Bake in the preheated oven for 20-25 minutes, or until the omelet muffins are set and slightly golden on top

Remove from the oven and let cool for a few minutes before carefully removing the muffins from the tin

Serve hot or refrigerate for later use

Tangy Curry Chicken Salad

Perfect for a light and healthful meal, this Paleo Tangy Curry Chicken Salad is a flavorful and satisfying dish. It's a delicious addition to your Paleo recipe collection with its flavorful curry dressing, crunchy veggies, and grilled chicken.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon curry powder
• Salt and pepper to taste
• 1/2 cup diced cucumber
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro
• 1/4 cup paleo-friendly mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey optional
• Lettuce leaves for serving

Instructions:

Preheat your grill or grill pan to medium-high heat

In a small bowl, mix together olive oil, curry powder, salt, and pepper

Brush the chicken breasts with the curry mixture on both sides

Grill the chicken for about 6-8 minutes per side or until cooked through

Remove the chicken from the grill and let it rest for a few minutes before slicing it into thin strips

In a large bowl, combine the diced cucumber, red bell pepper, red onion, and cilantro

In a separate small bowl, whisk together the paleo-friendly mayonnaise, apple cider vinegar, Dijon mustard, and honey if using

Pour the dressing over the vegetable mixture and toss to coat

Add the sliced chicken to the salad and toss gently to combine

Serve the tangy curry chicken salad on a bed of lettuce leaves

Enjoy!