Grilled Pork Chops with Peaches, Mango & Pineapple ~ 31 Days of Budget Friendly Paleo Recipes and more...


Grilled Pork Chops with Peaches, Mango & Pineapple ~ 31 Days of Budget Friendly Paleo Recipes

Pork Chops with Peaches Mango Pineapple

So with pork chops there’s that whole applesauce thing. Some how, some way, at some time…pork chops and applesauce became a thing. I like that and all, but I think it’s kinda boring 😉

I think pork chops with different fruits is a lot snazzier.

(Did I just say snazzier?!)

These grilled pork chops, topped with peaches, mango and pineapple are SNAZZY. The flavor is snazzy, the smokiness is snazzy, the touch of sweetness is snazzy.

It’s all just snazzy.

(And I’m never saying the word snazzy again. If you ever see it again on this here little website, someone please smack me 😉 )

You NEED to add this to your meal plan at some point this summer…ideally on a week when pork chops are on sale! Hope you enjoy it…and hope you think it’s snazzy too! *snicker*

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Greek Chicken Kebabs ~ NEW 31 Days of Budget Friendly Paleo Recipes

Paleo Greek Chicken Kebabs Recipe | 5DollarDinners.com

First off, let’s talk about these kebab skewers…because I know you’re going to ask. :)

So. My mom is a very clever gift giver and she loves to find obscure and fun kitchen gadgets that I don’t already have. Being a food blogger means that I have a slew of kitchen gadgets and goodies and I think she enjoys the challenge of finding ones that I don’t have. For Christmas 2 years ago, I opened these flexible skewers and the delight on her face when I told her that we didn’t have these yet…she was elated!

(If you want some of your own, you can find them here.)

Now, let’s talk about these kebabs.

Chicken pieces soaked in a lemon-oregano vinaigrette. Then threaded with some green olives, red onion, bell peppers and zukes. (I wasn’t originally going to include zucchini because I don’t think of those as being very ‘Greek,’ but I threw them on because we had some and because I knew the kids would eat their veggies if I served them. Include them or don’t, that’s up to you.) Then grilled to perfection. Then devoured.

Paleo Greek Chicken Kebabs

That’s how these Greek Chicken kebabs work. They will rock your taste buds!

Note: There is a print link embedded within this post, please visit this post to print it.

Greek Chicken Kebabs

Yield – 8 servings

Preparation Time – 20 minutes*

Cooking Time – 15 minutes

Ingredients

  • 3 boneless skinless chicken breasts, cut into 1 1/2″ pieces
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 tsp oregano
  • Salt and pepper
  • 1 red onion, cut into 1 1/2″ pieces
  • 3 bell peppers, cut into 1 1/2″ pieces
  • 2 small zucchini, cut into 1/2″ circles
  • about 18 whole green or black olives
  • Simple side salad

Directions

  • In a large bowl, add the chicken pieces, olive oil, lemon juice, oregano and salt and pepper. *Let marinate for at least 30 minutes in the fridge.
  • Cut up the veggies and prepare the string the skewers.
  • Once the chicken has marinated, string the chicken pieces, red onion pieces, bell pepper pieces, zucchini pieces and olives.
  • Grill for 10-15 minutes, rotating 2 or 3 times, until chicken is cooked through and veggies have softened. Grilling time may vary depending on heat on the grill and size of the chicken pieces.
  • Serve Greek Chicken Kebabs with simple side salad.

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Homemade Mac & Cheese with Bacon and Spinach

Homemade Mac and Cheese with Bacon and Spinach | 5DollarDinners.com

Please pardon me while I wipe the cheese off my chin.

Um, that was sorta embarrassing there…that cheese all over my chin. But you kinda don’t care when your taste buds are bursting with joy and want to leap out of your mouth onto the spoon.

It’s the cream cheese in this recipe that works the magic. Well, that combined with the bacon. And the spinach, and the Italian cheese blend. I’ve used that on pizzas before, but never in a homemade macaroni and cheese.

Those Italians know their cheese and their pasta…and the 4 cheese Italian combo is outstanding in this dish.

Give it a try…and if you get a little cheese on your chin, that’s ok…you’re in good company! 😉

P.S. Check out the cool pot-saving trick in the directions! Oh, and using the bacon fat as the base of the homemade cheese sauce… (drooling again as I type this up!)

Note: There is a print link embedded within this post, please visit this post to print it.

Homemade Mac & Cheese with Bacon and Spinach

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 20 minutes

Ingredients

  • 6 – 7 oz. box of pasta (I used whole wheat.)
  • 1/2 cup frozen spinach, chopped
  • 2 – 3 slices bacon
  • 2 tablespoons all-purpose flour
  • 3/4 cup milk
  • 4 ounces cream cheese, cut into small chunks
  • 2 cups Italian blend shredded cheese (mine was mozzarella, parmesan, provolone, and asiago)

Directions

  • In a large pot, bring 3 – 4 quarts of water to a full rolling boil. Cook the pasta according to box directions. (My pasta took 6 minutes to be perfectly firm and fully cooked.) When the pasta is 2 minutes from being al dente, add the spinach to the pot with the pasta, then drain the pasta/spinach and return to the pot.
  • While the pasta water is boiling and the pasta is cooking, fry the bacon in a large skillet over medium high heat.
  • When the bacon is fully cooked, remove from the pan and place on a paper towel to drain and then chop when cooled.
  • To the same skillet with the bacon fat, stir in the flour with a whisk and turn the heat to medium. Once the flour has ‘melted’ into the bacon fat, slowly pour the milk into the skillet, whisking constantly. Continue to whisk the mixture constantly until it begins to bubble, then reduce the heat to low/simmer. Add the chunks of cream cheese and whisk until smooth. Stir in the shredded cheese and whisk until melted.
  • Pour the cheese sauce over pasta/spinach mixture, then stir in the chopped bacon.  Add a little on top like I did in the photos, if you desire!
  • Serve Homemade Mac & Cheese with Bacon & Spinach warm out of the skillet.

Homemade Mac & Cheese with Bacon and Spinach from 5DollarDinners.com

    

Cobb Salad ~ 31 Days of Budget Friendly Paleo Recipes

Winter Cobb Salad Recipe on 5DollarDinners.com

With the right toppings and dressing, a Cobb salad can be very Paleo friendly. This is a salad that I ate often during my ‘Whole 30/Paleo’ month back in December. It’s packed with protein, very filling and will hold you even through an afternoon snack.

It holds a little sweet from the apples (or pears), a little salty from the bacon, some crunch from the celery and walnuts and some smooth from the eggs. Top it all with a tangy vinaigrette and you’re got the makings of an amazing salad.

If you’re wanting to make a more summer-friendly version of this Cobb salad, you could try these toppings: walnuts, bacon, eggs, celery, cherry tomatoes and diced avocado. Top it with a homemade balsamic vinaigrette…heck, to the yum, yes!

Oh, and yes…bacon again! It’s everywhere in Paleo recipes…

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Frittata with Broccoli & Caramelized Onions ~ NEW 31 Days of Budget Friendly Paleo Recipes

Broccoli Carmelized Onion Frittata Recipe | 5DollarDinners.com

Frittatas seem to be another popular Paleo type of recipe. Reason being, they are naturally free of grains (usually!) and you can throw just about any kind of veggies in with the eggs and you’ve got a delicious meal.

I’ve made frittatas with Sweet Potato & Zucchini, with Bacon, “Lettuce” and Tomato. Frittatas are so versatile and so delicious. And super easy to adapt to Paleo…just use coconut milk in place of regular milk, to help thin out the eggs some. And omit any cheese ‘topping.’

Plus, ‘brinner’ or ‘brupper’ is such an easy weeknight meal.

And when we’re talking about Paleo, this might be as cheap as it gets!

  • Couple eggs
  • Couple seasonal veggies
  • A splash of coconut milk
  • Seasoning

In this case, the caramelized onions kick up the flavor. A touch of sweetness to go with the broccoli makes this frittata amazing!

Broccoli Carmelized Onion Frittata

Boom, done. Really delicious and budget-friendly Paleo dinner, lunch, breakfast, brinner or brupper.

Note: There is a print link embedded within this post, please visit this post to print it.

Frittata with Broccoli & Caramelized Onions

Yield – 4 servings

Preparation Time – 30 minutes

Cooking Time – 25 minutes

Ingredients

  • 1 medium white onion, sliced into half moons
  • 1 Tbsp olive oil
  • 1 Tbsp honey
  • 2 small broccoli heads (or about 10 oz. frozen broccoli)
  • 10 eggs
  • 1/4 cup unsweetened coconut milk
  • 1 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • Salt and pepper, to taste
  • Fresh fruit, as side dish

Directions

  • Add the onion slices to skillet with the olive oil and honey. Saute over medium low heat, stirring often for about 30 minutes, or until brown and caramelized.
  • Chop up the fresh broccoli and steam the broccoli for 3-4 minutes. If using frozen broccoli, cook as directed and drain well/pat dry.
  • Preheat the oven to 350. Lightly spray a quiche dish or 8×8-inch glass baking dish.
  • In a mixing bowl, whisk together the eggs, coconut milk, garlic powder and Italian seasoning. Add a couple pinchfuls of salt and pepper.
  • Add the caramelized onions and steamed/cooked broccoli to the baking dish and pour the egg mixture over the top. Bake in the preheated oven for 25 to 30 minutes, or until eggs are set in the middle.
  • Serve Frittata with Broccoli & Caramelized Onions with some fresh fruit.

31 Days of Budget Friendly Paleo Recipes from 5DollarDinners.com

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