Paleo Bison Chili

In my attempt to cook and eat healthier this year, I have realized one thing...I need to plan my weekly meals. Our family has always been a "what do you feel like" family. You know the one, me texting my hubs every morning asking, what do you feel like for dinner tonight? Him saying, whatever you want and then we end up ordering in since neither of us can make a decision. So, I sat down at my computer and researched meals that I thought looked good and relatively easy (because I am still a hot mess in the kitchen, lets be honest!)

 First up on my prep for the week is Paleo Bison Chicken.

 Prep your veggies... I am not an expert at this yet, I need to practice getting it all around the same size.

 Heat a heavy bottomed soup pot over medium-high heat. When the pan is hot, add coconut oil.Add onions, peppers and garlic and sauté until onions are translucent, about 3 or 4 minutes.

 Next, add ground bison, cumin, and chili powder.Stir while this cooks, about 5 to 6 minutes.

 I used organic green chiles, diced tomatoes with jalapeños and cilantro for some extra flavor and crab salsa. I wasn't sure about using the crab salsa but the hubs picked it and if it doesn't work out I can always use a regular salsa next time.

 Pour in salsa, tomatoes, green chiles and salt.

 Simmer for one hour.

It turned out a little bit on the spicy side thanks to the jalapeño in the tomatoes and the chili powder. For a milder flavor you can play with the spices a bit. I got a big thumbs up from the hubs and since he is my biggest critic, this dinner was a WIN!!!!!!

Spoon up and ENJOY!!!

Ingredients:

     1 Tbs coconut oil, tallow, bacon grease, or lard

     1/2 medium yellow onion, diced

     1 green pepper 

     1 red pepper

     2 cloves garlic, sliced

     1-3/4 lb ground bison (elk, venison, or beef may be substituted)

     2 tsp ground cumin

     2 tsp chili powder

     1 (12 oz) jar salsa

     1 (8 oz) can diced tomatoes

     1 (7 oz) can mild green chiles

     2 tsp sea salt (optional)

Instructions

Heat a heavy bottomed soup pot over medium-high heat. 

When the pan is hot, add coconut oil.

Add onions, peppers and garlic and sauté until onions are translucent, about 3 or 4 minutes.

Next, add ground bison, cumin, and chili powder.

Stir while this cooks, about 5 to 6 minutes.

Pour in salsa, tomatoes, green chiles and salt.

Simmer for at least 1 hour.

Enjoy!

Citrus Bison Meatballs

SO I HAVE DEFINITELY BEEN TRYING TO THINK OUTSIDE OF MY BOX WHEN IN THE KITCHEN. CONSIDERING I AM NOT THE BEST COOK (AT ALL) I HAVE BEEN RELYING HEAVILY ON BEING TEACHABLE AND FOLLOWING RECIPES TO A TEE! 

ONE OF THE INGREDIENTS THAT I HAVE BEEN SUPER SURPRISED THAT I LIKE IS BISON. I HAVE NEVER BEEN A HUGE MEAT EATER BUT THE FLAVOR AND LOW FAT CONTENT HAS REALLY GOT ME HOOKED. I WAS DEFINITELY UNSURE ABOUT THE FLAVOR COMINATION IN THIS RECIPE BUT THE SAUCE WAS AMAZING!!!! IT WAS NOT OVERWHELMINGLY ORANGE BUT THE AMINOS AND GINGER ALL WORKED (WHO KNEW? CHEFS...CHEFS KNOW!)

INGREDIENTS

• 2 tablespoons coconut oil
• ½ yellow onion, minced
• 3 cloves garlic, minced
• 1 teaspoon ginger
• 2 pounds ground bison 
• 1 tablespoon thyme
• ½ teaspoon sea salt
• 1 orange, juiced (about ½ cup)
• ¼ cup liquid aminos
• INSTRUCTIONS

  1. Heat half of the coconut oil in the bottom of a skillet on medium heat. When the oil is melted and the pan is hot, add the onion, and cook, stirring, for 8 minutes, or until translucent. Add the garlic and ginger and cook, stirring, for a minute, just until fragrant. Remove from heat and place onion mixture into a bowl. Set aside to cool for a few minutes.

  
  

  

  When the onion mixture has cooled, add it to a large bowl with the ground bison, thyme, and salt. Gently mix with your hands until everything is well incorporated. Form into 1-1/2" meatballs (about 20 total).

  

  Place the rest of the coconut oil in the bottom of the skillet you used for the onions on medium heat. When the oil is melted and the pan is hot, add the meatballs. Brown for three minutes on one side, flip, and add the orange juice and liquid aminos. Cook, covered, for 10 minutes, or until cooked throughout. Remove from pan and set aside.

  

  Leave the remaining juices in the pan and turn up to medium-high heat. Let the sauce reduce about ½, about 5-10 minutes

  

  Serve and enjoy!!

  

  
  

  
  

  
  

  1. Heat half of the coconut oil in the bottom of a skillet on medium heat. When the oil is melted and the pan is hot, add the onion, and cook, stirring, for 8 minutes, or until translucent. Add the garlic and ginger and cook, stirring, for a minute, just until fragrant. Remove from heat and place onion mixture into a bowl. Set aside to cool for a few minutes.
  2. When the onion mixture has cooled, add it to a large bowl with the ground bison, thyme, and salt. Gently mix with your hands until everything is well incorporated. Form into 1-1/2" meatballs (about 20 total).
  3. Place the rest of the coconut oil in the bottom of the skillet you used for the onions on medium heat. When the fat is melted and the pan is hot, add the meatballs. Brown for three minutes on one side, flip, and add the orange juice and liquid aminos. Cook, covered, for 10 minutes, or until cooked throughout. Remove from pan and set aside.
  4. Leave the remaining juices in the pan and turn up to medium-high heat. Let the sauce reduce about ½, about 5-10 minutes.
  5. Serve and ENJOY!!!