Crockpot Spaghetti Squash in Tomato Sauce with Meatballs

  If you've never tried spaghetti squash I would highly recommend it! It taste great, and is an excellent substitute for regular pasta especially if you're gluten-intolerent or just trying to cut down on some carbs or calories. 

This recipe is just super easy. I choose to make my own meatballs, but in theory you could just go ahead and use some from frost. 

Ingredients for Meatballs
1 lb Ground Turkey
1 Egg
1 Cup Fine Bread Crumbs
1/2 Cup Fresh Italian Parsley Chopped
1/2 Onion Minced
2 Cloves Garlic Minced
1/2 tsp Red Pepper Flakes
Salt and Pepper to taste

Directions:
Mix all ingredients together and bake in oven for 20 minutes at 350 degrees. 

Spaghetti Squash in Tomato Sauce with Meatballs
1 medium to large spaghetti squash, washed
1 jar of spaghetti sauce, your preferred flavor (more if desired)
3 cups of frozen meatballs

Directions:

Cut the spaghetti squash in half around the middle. Use a spoon to remove the seeds and membranes. Place cut sides down in a large crock pot.
Pour the spaghetti sauce around the sides of the squash and then place your meat balls around the sides as well.
Cook on low for 5-6 hours, or high for 3-4 hours. Test for doneness by piercing the squash with a fork, if it goes through the skin easily, it is done.
Use tongs to carefully remove the squash from the crock pot. Use a fork to pull out all the squash, discard the shell.
Serve with the sauce and meatballs from the crock pot. Enjoy!

Paleo Cashew Chicken

This recipe was super fast and easy to make, and it tasted way good, and there wasn't a gram salt in it surprisingly enough, because of the soy sauce with is very salty, but gives a really good flavor to the chicken. I choose to serve it with a salad w/ balsamic vinegar dressing, and quinoa. Some people doesn't consider quinoa strict paleo, but to be honest don't I think it really matters. Technically quinoa is a seed, not a grain, so it should fit into the paleo diet, even though it has some of the same benefits (or harmfulness if you will).

Ingredients:

2 lbs chicken breast
1/4 cup coconut Flour

1/2 tsp black pepper
1 Tbsp olive oil
1/4 cup soy sauce
2 Tbsp red wine vinegar
2 Tbsp ketchup
1 Tbsp coconut crystals

1/2 tsp stevia
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews

Directions:

Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture.

Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. 

Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.

Cook on LOW for 3 to 4 hours. Add cashews and stir.