12 Delectable Paleo Diet Dinner Recipes

Paleo Diet Dinner Recipes and Ideas
On a Paleo diet, dinner is a great chance to cook something truly delicious: you’re home from work, you don’t have to worry about making food that’s easily portable, you have time for something more substantial than a snack, and you can sit down to enjoy your meal with your family. These Paleo dinner recipes give you some suggestions to start with – after you get comfortable with Paleo cooking, you can modify them to meet your own tastes.

1. Baked Pork Chops with Spaghetti Squash

When you cook spaghetti squash and scrape out the flesh, it looks just like pasta – only this nutritious winter vegetable doesn’t have any of the gluten or other harmful ingredients that take pasta off the Paleo dinner menu. Spaghetti squash is a delicious Paleo alternative to wheat-based noodles, and the rich taste goes perfectly with a thick, salty pork chop. This Paleo dinner is a great end to a long day.

  • Cooking Time (including prep, cooking, and cleanup): 1.5 hours
  • Serves: 4
  • Ingredients
    • 4 pork chops
    • 1 medium onion
    • ¾ cup mustard
    • ¼ cup honey
    • 1 large spaghetti squash
    • 2 tbsp. butter or coconut oil
    • salt and pepper to taste
  • Directions
    1. Preheat oven to 350 degrees
    2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Put 1 tbsp. of butter in each half of the squash, and lay it on a cookie sheet, cut side up.
    3. Chop the onion into small pieces.
    4. Spread mustard on both sides of each pork chop, and sprinkle with salt and pepper.
    5. Place the pork chops in a baking dish and cover with the onions. Drizzle the honey on top.
    6. Put the pork chops and the spaghetti squash in the oven, and bake for 1 hour.
    7. Scrape out the insides of the squash and serve with the pork chops.

2. Fried Liver with Bacon and Onions

If the thought of liver makes you cringe, you’re not alone – many people looking for Paleo dinner ideas are skeptical of this recipe. But liver is one of nature’s most nutritious superfoods, and well worth a try. The bacon in this dish partially masks the taste of the liver, so it’s not quite as strong. If you aren’t sensitive to dairy, you could also soak the liver in milk for an hour before preparing it.

  • Cooking Time (including prep, cooking, and cleanup): 1 hour
  • Serves: 4
  • Ingredients
    • ½ lb. liver (any kind – if you’re not crazy about the taste, calves’ liver is much milder than liver from adult cows.)
    • 8 rashers of bacon
    • 3 medium onions
    • 1 tbsp. coconut oil or butter
    • salt and pepper to taste
  • Directions
    1. Cut the liver into strips about ¼” wide.
    2. Chop the onion and bacon into bite-sized pieces.
    3. Grease a frying pan, and turn the stove to medium-high. Toss in onions and bacon, and cook until the bacon is done and the onions are translucent.
    4. Remove the onions and bacon, but leave the bacon fat. Toss in the strips of liver and cook until nicely browned.
    5. Add the onions and bacon back in, and cook 1-2 minutes until everything in the pan is the same temperature.
    6. Salt and pepper to taste.

3. Slow-Cooker Chuck Roast with Savory Vegetables

A classic Paleo dinner, chuck roast is tasty, easy to prepare, and wonderful to come home to after a long day. This recipe includes savory root vegetables that pair wonderfully with the rich flavor of the beef. You could also make this Paleo dinner with beef heart, which is high in nutrients and tastes very similar to a roast.

  • Cooking Time (including prep, cooking, and cleanup): 30 minutes of active work; 8 hours to cook.
  • Serves: 4
  • Ingredients
    • 4-5 lbs. chuck roast
    • 2 medium tomatoes (or 1 can tomato paste)
    • 2 tbsp. each of basil, garlic, oregano, and pepper
    • 5 large carrots
    • 2 medium turnips
  • Directions (warning: you’ll need to start this recipe in the morning)
    1. Chop the tomatoes and root vegetables into bite-size cubes.
    2. (optional) Grease a frying pan, and cook the vegetables until slightly browned on all sides.
    3. Place the roast in the slow cooker, and add the vegetables and spices (and the tomato paste, if you’re using it).
    4. Pour in 1-2 cups of water, and cook on low for 8 hours.

4. Grilled Lamb Skewers

Grilling meat adds a delicious flavor and texture – and if there ever was an original Paleo cooking method, grilling is probably it. These lamb skewers are an endlessly versatile Paleo dinner idea: try different meats and vegetables, or even a “build your own skewer” dinner for picky eaters.

  • Cooking Time (including prep, cooking, and cleanup): 1 hour to cook; 8 hours to marinate.
  • Serves: 4
  • Ingredients
    • 1/3 cup olive oil
    • 1/3 cup red wine vinegar
    • 2 cloves garlic
    • 1 tbsp. thyme
    • 1 tbsp. rosemary
    • 1 tsp. salt
    • 3 lbs. lamb stew meat
    • 3 small onions
    • 1 pint baby bello mushrooms
    • 1 large green pepper
  • Directions
    1. (do this step early in the morning) Cut the lamb into cubes a little over 1 inch on a side. Mix the garlic, rosemary, thyme, olive oil, vinegar, and salt in a bowl. Add the lamb and leave in the fridge to marinate for 8 hours.
    2. Heat your grill.
    3. Chop the onions, pepper, and mushrooms, and alternate them with the lamb on the skewers (if the mushrooms are small enough, you might not need to chop them at all).
    4. Cook the skewers for 10-15 minutes, turning often.

5. No-Bean Paleo Chili

Chili is a classic winter dish, but Paleo dinner recipes can’t use beans. That doesn’t mean you need to give up chili night, though: for a true Paleo dinner, you’ll want this beanless chili recipe that tastes even better!

  • Cooking Time (including prep, cooking, and cleanup): 10 minutes of prep; 1-2 hours to cook.
  • Serves: 4
  • Ingredients
    • 3 lbs. ground beef
    • 2 tbsp. chili powder
    • 1 tbsp. oregano
    • 1 tsp. garlic
    • 1 tsp. salt
    • 2 large onions
    • 1 can tomato paste
    • 3 large tomatoes
    • (optional) 1 large red pepper, or any other veggies you like
    • (optional) 1 cup raw cabbage
  • Directions
    1. Chop the onions, tomatoes, and other veggies (if you’re using them).
    2. Mix the spices in a separate bowl.
    3. On the stovetop, thoroughly cook the meat and all the veggies except the tomatoes.
    4. Add the spices, tomatoes, and tomato paste.
    5. Simmer 1-2 hours.
    6. (optional): chop the cabbage into small pieces and sprinkle over the chili as a crunchy topping.

6. Basil Pesto Shrimp with Summer Salad

Pesto is good on more than just pasta! The lighter taste of the shrimp in this Paleo dinner perfectly balances the richer flavor of the pesto, for a summery dinner that doesn’t take too long to prepare.

  • Cooking Time (including prep, cooking, and cleanup): 30 minutes
  • Serves: 4
  • Ingredients for Shrimp
    • 1 cup basil leaves
    • 1 clove garlic
    • 1 tbsp. pine nuts
    • 1/3 cup olive oil
    • salt and pepper to taste
    • 3 lbs. shrimp
    • 1 tbsp. coconut oil
  • Ingredients for Salad
    • 1-2 large tomatoes
    • 1 large cucumber
    • 2 tbsp. olive oil
    • 2 tbsp. balsamic vinegar
    • salt and pepper to taste
    • 1 sprig cilantro
  • Directions
    1. Make the salad first. Chop the veggies and cilantro, toss in a large bowl, and sprinkle with oil and vinegar. Leave in the fridge while you cook the shrimp.
    2. Mince the garlic.
    3. Combine the basil, garlic, and pine nuts in a food processor and blend until they’re all chopped. Add the olive oil and blend until it makes a paste.
    4. Grease a large frying pan with the coconut oil, and sear the shrimp for 2 minutes. Make sure you only have one layer of shrimp in the pan at a time: if you have too many shrimp, do them in two batches.
    5. Add 2 tbsp. of pesto and cook for 1-2 minutes.

7. Slider Burgers with Kale

Slider burgers are miniature versions of the classic patty, and a great Paleo dinner idea for a crowd. These turkey slider burgers are perfect on their own or wrapped in lettuce buns, with a side of kale for a nutritional boost.

  • Cooking Time (including prep, cooking, and cleanup): 45 minutes
  • Serves: 4
  • Ingredients
    • 3 lbs. ground turkey
    • 8-10 scallions
    • 1 tsp. black pepper
    • 2 tsp. salt
    • other spices to taste
    • 4 cups kale
  • Directions
    1. Chop the scallions into small pieces.
    2. Tear the kale into bite-sized pieces.
    3. Combine the turkey, scallions, and spices in a large bowl.
    4. Roll the meat mixture into patties (you should have around 10)
    5. Grease a grill pan (or heat up the grill).
    6. Cook the sliders for about 8 minutes on the grill pan, or 3 minutes per side on a grill.
    7. Remove the sliders and set aside. Grease a frying pan, and toss in the kale. Cook until the kale has wilted.
    8. Serve the sliders wrapped in lettuce, or plain on top of the kale.

8. Vegetable Beef or Bison Stew

Make this stew with either beef or bison, or a combination of both! If you have access to other game meats, like venison or rabbit meat, you could use those as well. Bison is available at most large supermarkets – it tastes very similar to beef, and makes a great change for a special Paleo dinner.

  • Cooking Time (including prep, cooking, and cleanup): 30 minutes of prep time; 2 hours of cooking.
  • Serves: 4
  • Ingredients
    • 3 lbs. bison or beef
    • 1 medium onion1 tsp. thyme
    • 1 bay leaf
    • 1 tsp. rosemary
    • 4 large carrots
    • 2 medium turnips
    • 1 cup peas
    • 2 large tomatoes
    • salt and pepper to taste
  • Directions
    1. Cut the meat into small cubes, about an inch on each side.
    2. Chop the veggies.
    3. Grease the bottom of a pot and brown the meat.
    4. Remove the meat from the pot, and brown the veggies (except the peas and tomatoes). Add the thyme and rosemary.
    5. Put the meat back in the pot. Add the bay leaf, tomatoes, and 3 cups of water.
    6. Simmer for 1 to 2 hours, until the meat is tender. Add the peas and cook for another 5 minutes until the peas are warm.

9. Salmon-Cauliflower Curry

Wild-caught salmon is best for this delicious Paleo dinner recipe. Salmon is high in nutrients (especially Omega-3 fatty acids) and canned salmon is a cheap and convenient option for dinner on a busy evening. The Indian spices make for a flavorful dish that goes beautifully with a light salad.

  • Cooking Time (including prep, cooking, and cleanup): 30 minutes
  • Serves: 4
  • Ingredients
    • 1 can ready-to-eat salmon
    • 1 head cauliflower
    • 2 tbsp. cumin
    • 2 tbsp. curry powder
    • 1 tbsp. turmeric
    • 2-3 large carrots
    • 1 large onion
    • 1 tbsp. coconut oil
  • Directions
    1. Chop the cauliflower, onion, and carrots into bite-sized pieces.
    2. Grease the bottom of a large skillet.
    3. Over medium-high heat, cook the veggies until the carrots and cauliflower are browned and the onion is soft. Add the spices and stir.
    4. Add the salmon and cook until warm all the way through.
    5. Enjoy with a salad or some steamed veggies.

10. Slow-cooker pork shoulder

Pork shoulder is a tender and flavorful cut of meat because it’s very fatty. Often it even comes with the skin and bones – peel the skin away to cook, but save it: you can render it into lard later. Save the bones to make bone broth. Served with sauerkraut and cauliflower “mashed potatoes,” this pork shoulder makes a rich and satisfying Paleo dinner.

  • Cooking Time (including prep, cooking, and cleanup): 45 minutes of prep; 8 hours for the pork shoulder to cook
  • Serves: 4, with leftover pork.
  • Ingredients
    • 1 small pork shoulder (around 5 lbs.)
    • 3 tbsp. each of garlic, basil, and oregano
    • 1 large head of cauliflower
    • 2 tbsp. butter
    • salt and pepper to taste
  • Directions
    1. (do step 1 early in the morning) Place the pork shoulder in the slow-cooker with the spices. Add 2-3 cups of water and cook on low for 8 hours.
    2. (do steps 2-6 just before you eat) Bring a pot of water to a boil.
    3. Chop the cauliflower into small pieces, and boil until very soft (10-15 minutes)
    4. Remove the cauliflower from the pot, drain out the water, and mash the cauliflower until it has the consistency of mashed potatoes.
    5. Stir in the butter, salt, and pepper.
    6. Remove the pork shoulder from the slow cooker and serve with the cauliflower and a side of sauerkraut.

11. Asian-style Beef with Broccoli

A classic combination! Beef with broccoli is a great Paleo dinner idea – this recipe adds an Asian twist, and you could also throw in other vegetables for an even more colorful feast.

  • Cooking Time (including prep, cooking, and cleanup): 45 minutes
  • Serves: 4
  • Ingredients
    • 3 lbs. sirloin steak
    • 1 can water chestnuts
    • 2 cups bok choi
    • 2 cups broccoli
    • 2 tbsp. lemon juice
    • 2 tbsp. ginger
    • 2 tbsp. black pepper
    • 3 green onions
    • 2 tbsp. coconut oil
  • Directions
    1. Chop the beef into thin strips.
    2. Grease a large frying pan with the coconut oil, and brown the beef. Remove the beef and set aside.
    3. Chop the veggies into bite-sized pieces. Drain the water from the can of water chestnuts.
    4. Wipe out the pan and re-grease it. Cook the bok choi and broccoli until the broccoli is tender. Add the spices and lemon juice, and ¼ cup water or chicken broth.
    5. Add the beef, water chestnuts, and green onions.
    6. Stir until all the ingredients are mixed well, and cook until the beef is warm.

12. Simple Ground Beef with Summer Vegetables and Sweet Potatoes

Creating new and exciting Paleo dinner recipes is a lot of fun, but sometimes all you need is to get food on the table ten minutes ago. This ground beef recipe is perfect to throw together in a pinch – you can substitute any veggies for the summer squashes.

  • Cooking Time (including prep, cooking, and cleanup): 30 minutes
  • Serves: 4
  • Ingredients
    • 3 lbs. ground beef
    • 2 medium zucchini
    • 2 medium summer squash
    • 2 large tomatoes
    • 3 tbsp. each of basil and garlic
    • 1 tbsp. coconut oil
    • 2 large sweet potatoes
    • 1 tbsp. melted butter
  • Directions
    1. In each sweet potato, poke several holes with a knife or fork. Place both sweet potatoes in the microwave and cook on high for 5 minutes, turning halfway through.
    2. Chop the veggies.
    3. Grease a large skillet, and brown the ground beef (if you don’t have a pan that’s big enough, you may need to do this in two batches).
    4. After 3-4 minutes, add the spices and veggies, and cook until the veggies are tender and the beef is brown all the way through.
    5. Cut each baked sweet potato in half lengthwise. Drizzle with butter to serve.

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