It’s TACO TUESDAY….ON A FRIDAY!
For reals, y’all, why is Tuesday the special taco day of the week?
I vote everyday can be taco day!
Especially when you’re using such a simple, affordable, family-friendly recipe like this one!
Sweet, tangy, and healthy, this set-it-and-forget-it slow cooker supper is going to be the PERFECT way to start your weekend!
So pull out that slow cooker, gang, cause we’re gonna let it make a paleo+whole 30 dinner for us tonight!
Growing up in east Tennessee, Indian food wasn’t something that we frequently enjoyed.
I can remember one restaurant, The Sitar, that advertised an extensive lunch buffet that my father always enthusiastically suggested when it came time for a family dinner night. And yes, it's still open today if you want to check it out.
Alas, it never received enough votes to make the cut.
I’m pretty sure it took me until college to venture into the world of Indian food. While not every dish is my jam, I’ve found enough items that I can maneuver through an Indian menu with confidence.
Curry is one of my go-to dishes. Especially a red curry.
A beautiful blend of lemongrass, shallot, ginger, tomato paste, cumin, coriander, and chilis, this dish is salty and sweet and slightly spicy.
I finally decided I’d start experimenting with my own version, testing it on Mr. Waffle House for Breakfast, Lunch, and Dinner (on Valentine’s Day mind you) and HE LOVED IT!
Like bowl empty in under 6 minutes loved it.
Today’s the day to take on this stupidly simple curry.
It's one of those throw raw food in a slow cooker, turn it on, and walk away meals.
Let’s get to it!
Any day, any hour, any minute I’m expecting my world to get turned upside-down in the most fabulous way.
Today is, in fact, my due date. As I discussed yesterday, just because I’ve written ‘Due Date’ in my Kate Spade planner DOES NOT mean that little mister is going to make his grand premiere today.
So what does a 40-week pregnant lady on her Spring Break do with extra time? Aside from scrubbing and organizing the spice drawer and repacking my hospital bag for the 17th time, I cook. And I cook. And I cook.
While I’ve savored this extra time preparing some meals that are more time intensive (intentionally knowing oodles of free time to make a Paleo lasagna is NOT in my near future), I’ve also started looking for ways to minimize and make shortcuts in some of my staple recipes.
And that’s where today’s recipe comes in.
Normally when I make my marinara with meatballs, I let is simmer in my Dutch oven for hours all afternoon. But today, I’ve used a few tips and tricks to streamline the process, allowing all busy cooks to have homemade, Paleo meatballs on the table for dinner without as much hassle, effort, and, most importantly, time.
Whether you’re a busy PT student facing a daily two-hour commute or a first year architect working 12+ hour days while you study for your exams or a busy mom with a newborn and toddler running amuck through your home, this recipe is a family-friendly, freezer-friendly, make-ahead wonder!
As a soon to be first-time momma, I’m well aware that my world is about to be rocked. Free time, privacy, peace and quiet, personal space, showering…those are all about to go out the window for roughly the next twenty years of my life, but I’m totally cool with that; I signed up for that after all.
With little man’s D-Day fourish weeks away, I’m nesting like a madwoman. And one way this is manifesting itself is by preparing large quantities of food to freeze for those days when cooking a paleo dinner for my husband and I may seem impossible.
One of my go-to lazy meals that I know will always be a crown pleaser is anything Tex-Mex: tacos, burrito bowls, fajitas, enchiladas, taco salad. They all are greeted with enthusiastic cheering at my household being married to a native, hard-core Texan and all.
Homemade Tex-Mexican food is usually filling, easy, has plenty of leftovers, and CAN be very healthy. What’s our favorite? Taco salads…I love how healthy and quick they are to serve-up, while Mr. HHT enjoys all of the components of his meal being combined conveniently in one bowl. He says it’s more efficient when you can mix all of the foods on your plate together into one bite. That’s what a happy marriage is all about- everyone wins.
While taco salads are pretty darn easy, I’ve taken it to a whole new level by throwing all of the ingredients that are required for taco meat and tossing them mindlessly into the slow-cooker. Plug that bad boy in, set it to low, and head on your merry way for the next 6-8 hours.
Can it get an easier than that? I think not.
Growing up, there were some meals that you knew would make the dinner table on a monthly basis: spaghetti with meat sauce, tacos, pork chops, grilled chicken, pot roast.
These were all meals that my mom could either make ahead or easily whip together in an hour, could feed our family of five (with two growing boys…so more like family of 8), were kid-friendly, and were budget-friendly.
I don’t know about y’all, but I’m always looking for meals that fit those same standards- easy, affordable, and provides plenty of leftovers.
My perfectly paleo crockpot pot roast, my friends, does just that.
The big game is on, the sun has begun its descent earlier than usual, the air has that crispness that is ubiquitous with autumn, a fire crackles in the fireplace, and you serve a piping hot bowl of chili with all the fixins…
So that autumnal Hallmark moment seems rather distant to us livin’ in up with a heat index of 100+ here in Texas, BUT maybe you live elsewhere where you are closer to this picturesque scene than I am (okay, we’ve got football, less daylight, and we can make some mean chili).
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!