2 teaspoons coconut oil
1 medium onion, diced
4 garlic cloves, minced
1 teaspoon ginger root
½ teaspoon salt
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon cardamom
¼ to ½ teaspoon cayenne
1 ( 13.6-ounce) can full-fat
1 (6-ounce) can tomato paste
1 pound boneless, skinless
chicken breasts or thighs
Juice of 1 lime
¼ cup cilantro, or to taste
½ cup brown sugar
(or stevia equivalent)
⅓ cup low-sodium soy sauce
½ cup diced red onion
2 jalapeño peppers,
diced (or substitute
2 to 4 tablespoons
2 tablespoons peeled and
grated fresh ginger root
1 tablespoon rice
3 pounds lean
10 whole garlic cloves
Paleo Butter Chicken
Shredded Korean Pork
Following dinner, prep for the next day
before you even leave the kitchen. Pack
lunches for everyone—adults too, as this will
help ensure you eat a healthy, balanced meal
and save money in the process—and take
any meat or other items you might need in
the next couple of days out of the freezer.
If time (and tempers) allow, chop veggies
for the next day’s meals and store them in
the fridge. Tossing pre-chopped ingredients
into a pot without having to prep is a huge
timesaver. Some people like to pre-chop veggies for the entire week’s meals on Sunday,
but don’t sweat it if it’s not in the stars.
“You don’t have to have every meal and
snack planned and prepped for the week to
be successful,” says Emily Dixon of the blog
Onelovelylife.com. “Any prep you can do
will make an impact. Start with one or two
prepped items, or a few make-ahead breakfast items to speed up your mornings. Once
you’ve got those down, you can add on.”
Savvy small appliances, like slow
cookers and pressure cookers, are gaining
momentum these days—and for good
reason. If it has been a while since you’ve
used your slow cooker, pull it out of the
cupboard and do a search online for some
easy recipes. “Let your appliances work
for you,” Dixon says. “Plan a slow cooker
or pressure cooker [meal] twice each week
to make dinner as easy as possible.”
Simply throw ingredients together and
put them into the fridge the night before,
then place them in the cooker in the morn-
ing and turn it on. You will come home to a
house that smells like a five-star restaurant,
and all you will need to do is pull out the
dishes (unless you have the kids set the
table for dinner right after the previous
meal—another time saver) and enjoy!
Laura Bode is a freelance writer based
in Camas, Washington.
In a 10-inch sauté pan over medium heat, heat the coconut oil. Add the
onion and sauté until translucent. Add the garlic, ginger, salt and all the
spices. Cook 1 minute until fragrant. Stir in the coconut milk and tomato
paste until thoroughly combined.
Place the chicken in a slow cooker. Pour the sauce over everything.
Cook on high heat for 3 to 4 hours, or on low heat for 6 to 8 hours.
Shred or dice the chicken and return it to the sauce; stir in the lime
juice and top with cilantro. Serve with your favorite vegetable, rice
or naan bread. Makes 4 to 6 servings.
Recipe courtesy of Costco member Emily Dixon, blogger at Onelovelylife.com.
Combine the sugar (or stevia), soy sauce, red onion, jalapeños, ginger, rice
vinegar and sesame seeds in a small bowl.
Place the pork and garlic in a slow cooker, cover with the sauce and cover
the pot. Cook for 7½ hours on low. When the pork can be easily shredded with
a fork, break it into large pieces. Continue cooking for another 30 minutes
without the lid so the sauce thickens. Finish shredding the pork.
Serve the shredded pork in Asian-style tacos or sandwiches, in grain bowls
or in lettuce wraps. Makes 8 servings.
Recipe courtesy of Costco member Kristen McCaffrey ( SlenderKitchen.com).
A variety of foods are available
in Costco warehouses and for
delivery through CostcoGrocery.
Small kitchen appliances are also
available in the warehouses and