50 Delicious Paleo-Friendly Dinner Ideas

Paleo-friendly dinner Ideas that look delicious and easy to make! 50 different recipes!

Are you a Paleo family? Or are you looking for some Paleo-friendly dinner ideas to incorporate into your weekly menu? Here are some Paleo-Friendly Dinner Ideas that look delicious and easy to make!

50 Delicious Paleo-Friendly Dinner Ideas


1. Chicken Tetrazzini with Zucchini Noodles via Inspiralized

2. One Pot Spicy Eggs and Potatoes via Pinch of Yum

3. Paleo Pizza Bowls via Horrible Housewife

4. Paleo Swedish Meatballs via Plated with Style

5. Cauliflower Crust Hamburgers via The Iron You

6. Thai Red Curry via Wholy Goodness

7. Shrimp Skewers with Arugula Pesto Aioli via Fashionable Foods

8. Cauliflower Gratin with Tomatoes via In Fine Balance

9. Vietnamese Caramelized Pork Meatball “Vermicelli” Bowls via A Calculated Whisk

10. Lemon, Garlic & Rosemary Chicken Wings via Mom, Can I Have That?

11. Paleo Chicken Tortilla Soup via Linda Wagner

12. Roasted Butternut Squash Soup via Paleo Grubs

13. Paleo Mini Meatloaves via Paleo Spirit

14. Stuffed Baby Sweet Peppers via The Fit Cookie

15. Shepherd’s Pie via Frisky Lemon

16. Easy Paleo Spaghetti Squash and Meatballs via Paleo Pot

17. Paleo Crock Pot Cashew Chicken via The Preppy Paleo

18. Simple Salsa Chicken via Canada Girl Eats Paleo

19. Paleo Pulled Pork Sliders via Sugar & Spice

20. Simple and Delicious Slow Cooker Pork Loin via Real Food Enthusiast

21. Balsamic Glazed Steak Rolls via Tablespoon

22. Healthy Chipotle Chicken Sweet Potato Skins via Half Baked Harvest

23. Paleo Buffalo Chicken Soup via Paleoholic

24. Bacon Butternut Squash Quiche via My Healthy Happy Home

25. Smothered Apple and Onion Pork Chops via Bravo for Paleo

26. Chicken and Cauliflower Fried Rice via Deliciously Organic

27. Seared Scallops via Add A Pinch

28. Easy Honey Mustard Baked Chicken via Good Life Eats

29. Lean Pesto Tilapia via Oh Sweet Basil

30. The Best Paleo Carnitas via Rubies and Radishes

31. Paleo California Rolls via The Clothes Make the Girl

32. Paleo Butter Chicken via My Heart Beets

33. Beef Bourguignon via The Domestic Man

34. Paleo Paella via Worthy Pause

35. Honey Glazed Coconut Shrimp via Butter Nutrition

36. Crispy Cashew Coconut Crusted Chicken Tenders with Mango Honey Dip via Carlsbad Cravings

37. Sriracha Lime Chicken Chopped Salad via Lexi’s Clean Kitchen

38. Slow-Cooked Spicy Shredded Beef Tacos via Paleo Newbie

39. Asian Zucchini Noodle Stir Fry with Shrimp via Just a Taste

40. Grilled Salmon with Avocado Salsa via The Cookie Rookie

41. Paleo Taco Skillets and Taco Bowls via Sweet C’s Designs

42. Baked Chicken with Spinach and Artichokes via Diethood

43. Buffalo Ranch Stuffer Peppers via Primally Inspired

44. Bacon, Spaghetti Squash, and Parmesan Fritters via Julia’s Album

45. Veggie Infused Turkey Sliders via Libby Louer

46. Paleo No Bread Sandwiches via Empowered Sustenance

47. Chicken Avocado Burgers via Laughing Spatula

48. Kung Pao Cauliflower via Eat Good 4 Life

49. Ground Turkey Sweet Potato Skillet via Primavera Kitchen

50. Easy Thai Coconut Chicken via Delicious Obsessions

What kinds of yummy Paleo-friendly recipes have you tried with your family?

Easy Crockpot Beef Roast Recipe

This is the easiest ever Crockpot Beef Roast Recipe! Perfect dinner for busy weeknights!

I love my roast recipe! The meat comes out juicy and tender and I always eat too much of it!

I love that it is so easy too; it makes a great dinner for busy weeknights when there isn’t a lot of time to cook.


Crockpot Beef Roast


Beef Roast, 3-4 lbs
2 cups Baby Carrots
1 lb Red or White Potatoes, quartered
1 pkg Lipton Onion Soup Mix
2 cans Cream of Mushroom Soup
1 can Beef Broth


1. Place carrots and potatoes in crockpot.

2. Place roast on top of vegetables.

3. Pour soup mix, cream soup, and beef broth on top of roast.

4. Cook on low for 8 – 10 hours.


See more recipes!

Mini Chicken Pot Pies Recipe

Mini Chicken Pot Pies Recipe - Easy and delicious weeknight dinner idea!

I love chicken pot pie, and these individually portioned mini chicken pot pies are even better! I love that they are so easy to make and my kids love that the each get their own personal pot pie!

These make an easy and delicious weeknight dinner.


Mini Chicken Pot Pies

Adapted from CookingVillage.com


2 cups frozen peas and carrots
2 (5-ounce) cans chunk white chicken, drained (or 1 cup of diced, cooked chicken)
1 cup shredded Cheddar cheese
4 ounces cream cheese, softened
1/4 cup finely chopped onion
3 tablespoons mayonnaise
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1 (10-count) can refrigerated buttermilk biscuits


1. Cook the peas and carrots according to the package directions; drain well.

2. Combine the peas, carrots, chicken, Cheddar, cream cheese, onion, mayonnaise, salt, black pepper and garlic powder in a large bowl and mix well.

3. Preheat the oven to 325F. Separate the biscuits into halves. Press the bottom half of each biscuit into each of 10 muffin cups. Spoon equal portions of the chicken mixture into the prepared muffin cups. Cover with the top halves of the biscuits. Press the edges to seal. Bake until golden brown, 25 to 30 minutes.[/print_recipe]

Easy Texas Chili Recipe

This recipe for Texas Chili is easy, delicious, and frugal! It will warm you up on a chilly fall day!

Chili is one of our family’s favorite cool-weather meals. It’s delicious, easy to make, and best of all – frugal. My husband is actually our chili chef and he agreed to share his recipe with you all!

This chili recipe is EXTREMELY easy and requires only a few ingredients – which is probably why we love it so much! This amount will last our family at least a couple of days. If you don’t think your family would eat this much, you can always freeze the extra for a quick meal at a later time.


Texas Chili Recipe


  • 3 cups dry red beans
  • 2 lbs ground beef
  • 3 cloves garlic
  • 1 red onion, diced
  • 1 can of Rotel (28 oz)
  • salt and pepper, to taste


1. Rinse beans and soak overnight (or for 24 hours).

2. Drain and rinse beans.

3. In a skillet on medium-high heat, brown ground beef and onion.

4. Add soaked beans, browned beef and onion, remaining ingredients, and 2-4 cups of water to your slow cooker.

5. Cover and cook on low for 8 hours.

6. Top with shredded cheese when serving.

7. Enjoy!


Other recipes you may enjoy:

You can find even more recipes on my new recipe blog: RealFoodEnthusiast.com!

Easy Baked Salmon Recipe

This Easy Baked Salmon Recipe is one of my favorite ways to cook salmon. It’s simple, easy, and tastes wonderful!

This Easy Baked Salmon Recipe is one of my favorite ways to cook salmon. It’s simple, easy, and tastes wonderful!


Easy Baked Salmon


  • 1 lb Salmon Filet
  • 1/2 lemon
  • 2 tbsp olive oil or melted butter
  • 1 tbsp flour
  • 1/4 tsp Paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper


1. Place salmon filet skin side down on a foil covered cookie sheet. Squeeze on lemon juice and pour on melted butter or olive oil.

2. In a bowl, mix flour and seasonings together. Sprinkle mixture on salmon and spread with your fingers to coat evenly.

3. Bake at 350 for about 10 minutes then place under broiler for 2 minutes to lightly brown. Salmon is cooked through if it flakes easily with a fork.[/print_recipe]

I like to serve this salmon with a side of couscous and steamed veggies and the whole meal can be ready in under 20 minutes!

Potato Leek Soup Recipe

Potato Leek Soup Recipe - Warm and delicious on a chilly day!

Potato Leek Soup is creamy, savory, and satisfying. I made this soup for dinner recently and the whole family loved it! It’s perfect for warming you up on a chilly day.

I love that it’s ready in about 30 minutes and I usually have most of the ingredients on hand. It makes a great last-minute meal on nights when I forget to thaw meat for dinner!


Potato Leek Soup


  • 2 tbsp butter
  • 1 large leek, chopped (use only white and pale green parts)
  • 2 large russet potatoes, peeled and diced
  • 2 cups water
  • 2 cups chicken broth
  • 1 tsp parsley flakes
  • 1/2 tsp thyme
  • 3 dashes Franks’s Red Hot sauce or Tobasco sauce
  • salt and pepper, to taste


1. Melt butter in medium sauce pan and add leeks. Cover and cook on low for about 10 minutes. Stir frequently (do not let the leeks brown).

2. Add potatoes, water, and chicken broth to the pan and stir. Simmer uncovered on low for 20 minutes.

3. Use an immersion blender (or pour into a regular blender) to puree the soup. Add parsley, thyme, hot sauce, salt, and pepper. Stir well and serve.[/print_recipe]

I think this would also be delicious with bacon!

Crock-Pot Roast Sticky Chicken and Homemade Chicken Stock Recipes

Crock-Pot Roast Chicken + Homemade Chicken Stock! So easy, you will not pay for pricey chicken breast or cans of broth again!

As much as I love the convenience of boneless skinless chicken breasts, I always prefer to buy whole chickens. Whole chickens are significantly cheaper than chicken breasts or thighs, and you truly get so much more for your money. With just one chicken, I can typically make 2-3 meals and several cups of homemade chicken broth!

I am going to show you my favorite way to prepare whole chickens and truly get the most for your money (and if you have to handle raw meat – blech, it has to be worth it, right?). Best of all, it’s all done in the crock-pot so it takes very little time!

The first thing I do with my chicken is make Crock-Pot Roast Sticky Chicken (recipe below). This recipe only requires about 5 minutes of prep and then the crockpot does the rest. This chicken is so delicious, everyone in our family loves it. It really is not spicy despite the spices used, but if  you’re concerned, you can omit any spices you don’t want. I’ve left out spices before due to not having them on hand, and the chicken still turned out delicious.


Crock-Pot Roast Sticky Chicken

  • 4 tsp salt
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp thyme
  • 1 tsp white pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 large roasting chicken
  • 1 cup chopped onion

In a small bowl, thoroughly combine all the spices. Remove giblets from the chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal, and refrigerate overnight. (Don’t worry if you forget to do this the night before, I forget all the time and it still turns out fine.)

When ready to cook chicken, put the onions into the cavity, put the bird into the crock-pot, and do not add any liquid. As the cooking process goes on it will produce it’s own juices. Cook on low 8 to 10 hours and it will be falling off the bone!


After the chicken is done, you have a few options. You can serve the chicken as a main course for dinner, or you can stretch the meat and incorporate it into several meals like casseroles or soups. We typically serve it as a main course and then use what is left to make another meal like soup on another day. Our way makes only two meals for a family of four, but you could possibly make three meals if use all of it for soups and casseroles.

You’ll want to get all the meat off the bones, so wait until the chicken cools and then use your fingers to get all the meat. You then refrigerate your meat and let it fully cool. Then shred the chicken and freeze it. You can also set it aside until you are ready to use it in your recipe. Leave the bones and everything else in your crockpot. Now you’re going to make chicken broth!


Homemade Chicken Stock

  • leftover bones and skin from 1 large whole roasted chicken
  • 1 large onion, quartered
  • 3 celery stalks, chopped in 2-3 pieces
  • 2 carrots, chopped in 2-3 pieces
  • salt and pepper, optional (I prefer plain, can add spices later when using in a recipe.)
  • cold water

Put your leftover chicken bones and skin into a large crock-pot. Add in the vegetables.* Fill the crock pot with water, leaving a couple inches of space at the top. Set your crock-pot to cook on low for 10 hours.

Let the broth cool then strain the liquid into a glass bowl or container. Discard the solids. Put the liquid into the refrigerator overnight or until it cools completely. Transfer it into 1-2 cup containers** and freeze, or use it right away.

*Frugal Tip – Make it more frugal, use the ends and peels of your vegetables since you won’t be eating those parts anyway.

**Frugal Tip – Save your empty yogurt and sour cream containers and use them for freezing your stock. Do not fill to the top, liquid expands when freezing.


If you use only veggie scraps, your homemade broth essentially costs you nothing! Makes you wonder why they charge so much for the canned stuff, doesn’t it? Plus, you don’t have to worry about preservatives, MSG, or BPA when you make your own.

I love making homemade chicken noodle soup using crock-pot roast sticky chicken and homemade chicken stock. It’s frugal, healthy, and delicious!

Once you’ve made this chicken and chicken stock a few times and realize how easy and frugal it is, you will have a hard time paying so much for boneless chicken breast!

Slow Cooker Italian Chicken-Lentil Stew Recipe

Slow-cooker Italian chicken-lentil stew recipe -- easy, frugal, and delicious!

I have a bit of an obsession with lentils.  They are little, and cute, and require no soaking!  This stew recipe only fuels my obsession.  It’s easy, frugal, healthy, and delicious, which are the four qualifiers for a meal to get into my regular meal rotation.  So, without further ado, please meet my current favorite recipe.

1 lb boneless skinless chicken thighs or breasts
1 medium onion
1 medium zucchini
4 medium carrots
1 cup dried lentils  (regular price at Walmart is 94¢/lb!)
4 1/2 cups chicken broth
1 – 2 cloves of garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sliced fresh mushrooms
2 cans diced tomatoes (14 oz ea.), undrained
Shredded Parmesan cheese, if desired

1. Sort and rinse lentils.
2. Chop onion and zucchini. Slice carrots.
3. Remove fat from chicken.
4. In 3 1/2 – 4 quart slow cooker, mix onion, zucchini, carrots, lentils, broth, garlic, salt, and pepper. Add chicken.
5. Cover and cook on LOW heat for 5 to 6 hours.
6. Remove chicken and garlic from slow cooker. Mash garlic with a fork. Use 2 forks to pull chicken into shreds. Return chicken and garlic to slow cooker.
7. Stir in mushrooms and tomatoes. Cover and cook on low heat setting for an additional 15 minutes or until thoroughly heated.
8. Serve with sprinkles of cheese on top.[/print_recipe]

The great thing is, this recipe is very versatile; you can use whatever veggies you have on hand!  I will also probably add in something with a little more flavor next time because we like our food to have some kick!

Upside Down Pizza Recipe


Monday:  Leftovers

Tuesday:  Chicken Alfredo, Breadsticks, and Salad

Wednesday:  Grilled Steak, Baked Potatoes, and Veggies

Thursday:  Upside Down Pizza (recipe below) and Salad

Friday:  Italian Porkchops, Veggies, and Dinner Rolls

Saturday:  Dinner at Family Get-Together

Sunday: Mother’s Day + Wedding Anniversary = I’m not cooking ;)~

Upside Down Pizza


2lb. hamburger
1 c. chopped onion
2 8oz. tomato sauce
1 pk. dry spaghetti sauce mix
1 8oz. sour cream
2 c. mozzarella cheese (shredded)
pepperoni slices (optional)
sliced mushrooms (optional)
1 pk. refrigerated crescent rolls


Brown beef and onion in pan.  Stir in tomato sauce and spaghetti sauce mix.  Cook over low heat for 10 minutes, stir occasionally.

Spoon meat mixture into greased 9×13 pan.  Layer with desired amount of mushrooms and pepperoni (optional).  Top w/ sour cream and sprinkle with mozzarella cheese.  Unroll and top with crescent rolls (it might not fit the entire pan, it’s ok if there are some gaps around the edges.

Bake at 350 for about 25 minutes until the crescent rolls are cooked through and golden.

For more Menu Plans visit I’m an Organizing Junkie!

Slow Cooker Corned Beef and Cabbage Chowder

Slow Cooker Corned Beef and Cabbage Chowder Recipe - The perfect way to use the leftovers from your traditional St. Patrick's day meal!

St. Patricks day is over and I’m sure many of you had a traditional meal of Corned Beef and Cabbage. If you have any leftovers you might be wondering what you are going to do with them. I have the perfect recipe for you!

This chowder is easy, tasty, and best of all, frugal!  You most likely already have all the ingredients on hand. If you don’t, this recipe is so simple and versatile that you can probably make it work with whatever you do have in your kitchen!

Slow Cooker Corned Beef and Cabbage Chowder
Adapted from: About.com


  • 1 to 1 1/2 cups leftover diced corned beef
  • 2 cups leftover diced potatoes
  • 1 cup leftover diced carrots
  • 1 cup leftover diced cabbage
  • 1/2 cup chopped onion
  • 1 cup chicken broth
  • 2 cans (10 3/4 ounces each) cream of potato soup
  • 1 cup milk
  • salt and pepper, to taste
  • more milk, optional


In a 4 to 6-quart slow cooker, combine the corned beef, potatoes, cabbage, carrots, onions, chicken broth, and cream of potato soup. Cover and cook on LOW for 4 to 5 hours, stirring about halfway through cooking. Add 1 cup of milk and salt and pepper, to taste. Cover and cook for 25 minutes longer. Add more milk to thin slightly, if desired. Serves 6.

Serve with biscuits or hot baked rolls!

What do you do with your corned beef leftovers?