Last week’s collection of my batch cooking recipes was so popular with y’all, I decided to make it a regular weekly post. It’s always great to hunt down new recipes online; but, sometimes they don’t necessarily provide us with easy, everyday go-to recipes. These AIP, paleo and primal recipes are exactly that!
The best way to begin batch cooking is to plan out your weeks menu. You should collect your recipes first. Then, you can put together a grocery shopping list, with everything you’re going to need for your batch cooking session. Each batch cooking session should take about 2 to 3 hours to complete. You should get together all of the appliances, pots, pans, and equipment you’re going to need. I typically chop all of my veggies at the start of my session. Because you’re going to be cooking lots of foods at the same time, it’s easier if you have everything you need close by.
You’re going to have to do some experimenting to find your batch cooking groove. Some people find it easier to work on one dish at a time. If this is you, set up one dish to cook at a time, in each appliance you’re using. This means, if you’re making something in the Instant Pot or slow cooker, put that together first, and set it to cook. Then, preheat your oven, get the first dish going into the oven, and set it to cook. Then, get other dishes that are cooking in the oven, ready to go in, one at a time. Finally, prepare any dishes being cooked on the stove. It’s not unusual for me to have my Instant Pot, indoor grill, toaster oven, regular oven, and stovetop all going at the same time. But, I do know that it takes time to hone your batch cooking skills. Don’t get frustrated in the beginning. It’s like everything else….you learn as you go!
AIP, Paleo, and Primal Recipes on this week’s menu:
Loaded Cauli-Mash (primal)
Spinach Artichoke Chicken– (primal) (1) Prepare my Primal Spinach Artichoke Dip according to recipe, until step 12. (2) Place 4 to 6 boneless, skinless chicken thighs or breasts in baking dish. (4) Season chicken with sea salt. (5) Pour prepared Spinach Artichoke Dip onto chicken pieces. (6) Place in oven, and continue to follow dip recipe directions, adding 5 minutes to cook time (30 minutes in all).
Bacon & Garlic Stuffed Mushrooms (primal/AIP mods)- Ingredients: 10 large white or cremini mushrooms, 4 strips cooked, crumbled bacon, 3 cloves chopped garlic, 1 tablespoon balsamic vinegar, 1 tablespoon extra virgin olive oil, 1/2 teaspoon sea salt, 1 chopped green onion, 1 teaspoon chopped chives, 1 tablespoon Herbs de Provence, 2 tablespoons shredded or crumbled cheese of choice (omit for AIP or paleo) Directions: (1) Preheat oven to 375 degrees F. (2) Remove stems from mushrooms. (3) Chop stems and place in medium mixing bowl. (4) Place mushroom caps, top side down, onto baking sheet lined with parchment paper. (5) In mixing bowl containing chopped stems, add all other ingredients. (6) Mix well. (7) Stuff mushroom caps with mixture, pressing into caps firmly. (8) Place in oven and bake for 20 minutes. (9) Remove from oven. (10) Allow to cool before storing.
Balsamic Roasted Radishes (AIP)- Ingredients: 10 radishes (cut in half), 1 tablespoon balsamic vinegar, 1 tablespoon extra virgin olive oil, 1 tablespoon Herbs de Provence, 1/2 teaspoon sea salt Directions: (1) Preheat oven to 375 degrees F. (2) Mix all ingredients together in mixing bowl. (3) Place radishes onto baking sheet lined with parchment paper. (4) Put in oven and roast for 20 minutes. (5) Remove from oven and allow to cool before storing. Note: You can cook the radishes and mushrooms together on the same baking sheet. They are both cooked for the same amount of time, at the same temperature.
All dishes will store well in fridge for up to one week. They can also be frozen, and reheated as needed.
Hope you enjoy this week’s AIP, paleo, and primal recipes! Once you learn the ropes of batch cooking, you’ll love how much time, work, and money you save. I can’t believe I ever did it any other way.
As always, I wish you good health……..and, good food!
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