Red Curry Steak Fajitas

Don’t let the name of this dish fool you. Red curry doesn’t taste anything like its yellow and green counterparts, so if you tend to shy away from anything called “curry,” you might want to give this one a try! Red curry paste can be very spicy depending on the brand, so experiment a little and find one that suits your taste. I use the Thai Kitchen brand, and I don’t find it spicy (as in hot), but almost smoky in flavor. Feel free to play with the levels of red curry paste and honey to get just the right balance for you!

CONTAINER #1 (SAUCE)

• 1 TBSP red curry paste
• ¼ cup olive oil
• ¼ cup lime juice
• 1 TBSP honey
• 2 tsp coconut aminos
• 1 small shallot, minced
• 2 cloves garlic, minced
• ½ tsp sea salt
• Freshly ground black pepper to taste

CONTAINER #2

• 2 pounds skirt steak (or your favorite cut), sliced

CONTAINER #3

• 1 red or orange bell pepper, sliced
• ½ yellow onion, sliced

CONTAINER #4

• ¼ cup chopped, fresh cilantro

CONTAINER #5

• 3 TBSP coconut oil

Serves 4
 
Prep Day:

1. In a food processor, blend the sauce ingredients until smooth.
2. Place the sauce in airtight container #1, and refrigerate until needed.
3. Place the steak slices in airtight container #2, and refrigerate until needed.
4. Place the sliced bell pepper and onion in airtight container #3, and refrigerate until needed.
5. Place the cilantro and coconut oil in separate airtight containers (#4 and #5), and refrigerate the cilantro only.

Serving Day:

1. In an electric skillet set to medium heat, heat the coconut oil.
2. Add the bell pepper and onion, and cook, stirring occasionally, until softened, about 3 minutes.
3. Add the steak, and cook, stirring occasionally, until the steak has browned, about 3 minutes.
4. Add the red curry sauce, and stir. Simmer, uncovered, for 1-2 minutes or until the steak is done and the sauce is warm. Serve with a sprinkle of chopped cilantro on top.

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Ribeye Nuggets with Jalapeño Pesto

So, how hot do you like it? I’m talking jalapeños here, so don’t let your mind wander! I like a little bit of spice, but not too much. So I remove both the seeds and the ribs from my jalapeños. The seeds contain most of the heat, but it’s also in those white ribs. The easiest way to prep your jalapeños is to cut off the stem end and split the pepper in half lengthwise. Using a small spoon, scrape out some (or a lot) of the ribs and seeds. Make sure to wash your hands afterward! The oils from the pepper can linger, which means that the next time you touch your nose or eyes … ouch!

CONTAINER #1

• 4 ribeye steaks, cut into bite-sized pieces

CONTAINER #2

• 2 TBSP coconut oil

CONTAINER #3 (PESTO)

• ½ cup roasted, unsalted macadamia nuts
• 1 cup packed fresh parsley
• 1/3 cup packed cilantro leaves
• 1 small shallot, minced
• 2 cloves garlic, sliced
• 2 jalapeños, cored, seeded, and chopped
• 1 TBSP lime juice
• ¾ cup olive oil
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper

FOR SERVING DAY

• Sea salt to taste
• Freshly ground black pepper to taste

Serves 4
 
Prep Day:

1. Place the steak pieces and coconut oil in separate airtight containers (#1 and #2).
2. In a food processor, purée the pesto ingredients until smooth. Add more olive oil if needed to get the consistency you like.
3. Spoon the pesto into airtight container #3.
4. Store the containers in the refrigerator or a cooler until ready to use.

Serving Day:

1. In an electric skillet set to medium-high heat, heat the coconut oil.
2. When the oil is hot, add the steak pieces to the skillet. Season the steak with sea salt and pepper, and cook until it has browned on all sides but is still pink inside, about 5 minutes.
3. Serve the steak with pesto drizzled on top.

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Pumpkin Cardamom Pancakes

Why should the nasty prepackaged foods get all the convenience? Even Paleo pancakes can be premixed in a jar with a tight-fitting lid, making for easy pancake cookin’ in your hotel room! Make sure to use a larger jar than you think you need, as this batter will thicken quite a bit after sitting in a cooler, and you’ll need to add more water before cooking. Start with a small amount of water and add more if needed. Remember, you can always add more, but you can’t remove it once it’s in there! If it gets too runny, well, it still makes a nice crepe-like pancake.

CONTAINER #1

• ¼ cup almond flour
• ¼ cup coconut flour, sifted
• 2 TBSP arrowroot starch
• ½ tsp baking soda
• 1 tsp cinnamon
• 2 tsp ground cardamom
• Pinch of sea salt
• ½ cup pumpkin puree (canned or boxed)
• 5 eggs
• ½ tsp pure vanilla extract
• 2 TBSP pure maple syrup
• ¼ cup coconut milk

CONTAINER #2

• 3 TBSP coconut oil

CONTAINER #3

• Maple syrup to top the pancakes

Makes 12 pancakes

Prep Day:

1. In a medium-sized bowl, combine the almond flour, coconut flour, arrowroot starch, baking soda, cinnamon, cardamom, and sea salt.
2. Add the pumpkin, eggs, vanilla extract, maple syrup, and coconut milk, and blend with a hand mixer until the ingredients are fully combined.
3. Store the batter in a large jar with a tight-fitting lid in the refrigerator or a cooler until needed.

Serving Day:

1. Add water to the jar of pancake batter a little at a time. Shake after each addition until the batter is the consistency of traditional pancake batter.
2. In an electric skillet set to medium heat, heat 1 TBSP coconut oil.
3. Pour the batter into the skillet to form 3- or 4-inch-wide pancakes.
4. Cook the pancakes until they bubble in the middle and the edges are set. Flip and cook the other side a few minutes more.
5. Repeat steps 2-4 with the remaining coconut oil and batter.
6. Serve the pancakes with maple syrup.

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Br-Egg-Fast Hot Dogs

Sometimes, when you travel, you have to get creative with breakfast. With a celiac husband, my family can’t just pop into IHOP and order eggs and bacon, hold the pancakes. This is because most restaurants that serve breakfast mix their own pancakes and waffles, or even bake many of their own pastries. This means that flour is all over the place, making it unsafe for us. So we eat in our room when we travel, and this odd little combo has been a great go-to treat for my kiddos. Okay, I like it too! Just be sure to get good-quality, grass-fed, uncured hot dogs.

INGREDIENTS

• 4 grass-fed hot dogs (such as Applegate Farms)
• 1 TBSP coconut oil or ghee, divided
• 4 eggs

Serves 4

Prep Day:

1. Hot dogs are usually precooked, but I like to grill or sear them in a hot pan to get them browned and pretty. Then set them aside.
2. Grease an 8-inch skillet with 1 tsp coconut oil or ghee. Heat it over medium heat.
3. Meanwhile, in a small bowl, crack an egg, whisking to scramble.
4. Add the whisked egg to the hot skillet. Swirl the pan gently to coat the entire bottom of the pan with the egg. Gently push the edges of the egg circle toward the center to allow some of the uncooked egg to spread to the outer edges.
5. Once the egg is fairly set and only a small amount of uncooked egg is left, gently flip the egg over to cook the other side. This takes only a few seconds.
6. Place the cooked egg circle on a wire rack to cool slightly.
7. Repeat steps 2-6 for the other eggs.
8. While the eggs are still slightly warm, wrap them around the hot dogs, including any additional fillings you’d like, such as spinach or mushrooms, and secure with toothpicks.
9. Refrigerate the hot dogs to cool them completely. Store in the fridge or a cooler until ready to use.

Serving Day:

1. To enjoy, simply reheat the hot dogs in the microwave in 20-second increments until heated through.

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Shrimp Rolls with Nutty Ginger Sauce

Shrimp Rolls with Nutty Ginger Sauce

ROLL INGREDIENTS

• 8 spring roll skins
• 4 green leaf lettuce leaves
• 16 large cooked shrimp, tails removed
• 1 small bunch cilantro
• 1 carrot, cut into matchsticks

SAUCE INGREDIENTS

• 1/3 cup almond butter
• 2-3 TBSP coconut milk
• ½ tsp minced fresh ginger
• 1 TBSP lime juice
• Pinch of red pepper flakes
• 1 small clove garlic, finely minced
• 1 TBSP coconut aminos
• 1/2 tsp sesame oil
• 1/2 tsp apple cider vinegar

Makes 4 rolls

Serving Day:

1. In a shallow pan of lukewarm water, place 2 spring roll skins, and let them soak for 10-15 seconds to soften them slightly. Be careful when handling, as they break easily when brittle.
2. Gently remove the skins from the water, and place them on a kitchen towel. Let them rest for about 30 seconds to become more pliable.
3. Arrange 1 piece of lettuce on the bottom half of 1 skin. You can tear the leaf so it fits nicely. Leave a 1-inch border around the edge of the spring roll skin.
4. Evenly distribute 4 shrimp, a little cilantro, and some carrots over the spring roll skin. Be sure not to overfill, which can cause the skin to break when rolling.
5. Pressing down on the filling with your fingers, fold the left and right sides inward, and then start rolling the end nearest you over the top of the fillings and to the other side. If the skin gets too dry to seal, moisten the unsealed edges with a little warm water.
6. Place the completed roll on a plate, seam side down, and cover with a damp paper towel. Repeat with the remaining ingredients.
7. Shrimp rolls can be made a day ahead. Simply cover them with a damp paper towel, wrap them well in plastic wrap, and place them in an airtight container. Store in the refrigerator or a cooler until ready to use.
8. In a medium-sized bowl, combine the sauce ingredients and whisk until fully combined.
9. Store the sauce in a jar with a tight-fitting lid in the refrigerator until needed.
10. To serve, cut the rolls on a diagonal, and serve them with the sauce.

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Honey Mustard Dipping Sauce And Spicy Avocado Dipping Sauce

Honey Mustard Dipping Sauce

INGREDIENTS

• 2 TBSP Dijon mustard
• 2 TBSP yellow mustard
• 3 TBSP honey
• ½ tsp granulated onion
• ¼ tsp granulated garlic
• ¼ tsp sea salt
• Pinch of freshly ground black pepper

Makes 1/3 cup

Serving Day:

1. In a small bowl, stir together all the ingredients. Cover and refrigerate until needed.

Spicy Avocado Dipping Sauce

INGREDIENTS

• 1 large ripe avocado, halved, pit discarded
• 1 jalapeño, cored, seeded, and minced
• 1 TBSP chopped fresh cilantro
• 2 TBSP mayonnaise
• 2 tsp lime juice
• ½ tsp hot sauce

Makes 1 cup

Serving Day:

1. Scoop the avocado flesh from the skins, and place it in a small bowl.
2. Add the remaining ingredients and mash with a fork until fairly smooth and fully combined.
3. Cover and refrigerate until needed.

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Tomato Salad with Jalapeño Vinaigrette

I love the versatility of a cherry tomato salad. By simply swapping the dressing with another favorite, you can create an entirely new dish with very little effort. And I’m all for very little effort in the kitchen! Try this one with the dressing from the Grilled Chicken Antipasto Salad on here for a satisfying change of pace.

SALAD INGREDIENTS

• 2 pints (32 ounces) cherry tomatoes, sliced in half
• 2 TBSP finely diced red onions
• 2 TBSP chopped cilantro

DRESSING INGREDIENTS

• 1 clove garlic, minced
• 1 TBSP minced shallot
• 1 small jalapeño, cored, seeded, and diced
• 1 TBSP lime juice
• 1 TBSP apple cider vinegar
• ¼ cup olive oil
• 1 TBSP honey
• ¼ tsp chipotle chili powder
• Pinch of sea salt
• Freshly ground black pepper to taste

Serves 4

Serving Day:

1. In a medium-sized bowl, combine the salad ingredients.
2. In a food processor or bullet blender, combine the dressing ingredients. Process until all the ingredients are well blended, although some small chunks are fine.
3. Pour the dressing over the salad, and toss to coat.
4. Refrigerate the salad, or place it in a cooler until ready to eat.
5. Stir the salad again before serving.

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Grilled Chicken Antipasto Salad

My original antipasto salad recipe appeared in Paleo Indulgences and has been a family favorite for years. While we have enjoyed that particular version many times, I realized recently that it is more of a delicious side dish than a main meal when taken on the road. So I added grilled chicken, swapped the black olives for kalamatas, updated the dressing, and increased the measurements to feed a crowd. Now I have a one-bowl meal that travels well, and the whole family can enjoy it! Every once in a while, just to keep things interesting, I add chopped cooked bacon, pickled asparagus, mushrooms, or chopped raw cauliflower. This one’s best made the day before so that it soaks up the dressing and gets all yummified!

SALAD INGREDIENTS

• 1½ cups pitted kalamata olives
• 2 cups artichoke hearts, frozen or in water (be sure to squeeze out any excess water with a paper towel)
• 1 cup julienne-cut sundried tomatoes
• 8 ounces salami, sliced into wedges
• 1½ cups diced grilled chicken
• 3 TBSP chopped fresh basil (about 8 leaves)
• 3 TBSP chopped fresh parsley

DRESSING INGREDIENTS

• 2/3 cup olive oil
• 1/3 cup white wine
• 2 TBSP minced shallot
• 1 clove garlic, minced
• 1½ tsp Dijon mustard
• 1¼ tsp Italian seasoning
• 1 tsp granulated garlic
• 1 tsp honey
• ½ tsp sea salt
• Freshly ground black pepper to taste

Serves 4-6

Serving Day:

1. In a large bowl, combine the salad ingredients. Set aside.
2. In a jar with a tight-fitting lid, combine the dressing ingredients. Shake to mix well.
3. Pour the dressing over the salad, and toss to coat.
4. Cover the salad, and refrigerate it until needed.
5. Stir the salad again before serving.

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Steak & Chard Salad with Roasted Beets

For meals on the go, it doesn’t get any healthier or easier than this beautiful salad. Make everything a day ahead, and throw it together during your pit stop for a filling and nutritious lunch-a-go-go. Even my kiddos, who think they don’t like chard, annihilate this salad because it’s a salad, not chard. And who am I to argue with this logic?

SALAD INGREDIENTS

• 3 cups chopped chard leaves, thick stems removed
• 1½ pounds ribeye or sirloin steak
• Sea salt to taste
• Freshly ground black pepper to taste
• 2 large beets, peeled and sliced
• Olive oil for drizzling

DRESSING INGREDIENTS

• ½ cup olive oil
• ¼ cup white wine vinegar
• 1 shallot, minced
• 1 clove garlic, minced
• 1 tsp Dijon mustard
• 1 tsp Italian seasoning
• ½ tsp dill
• 1 tsp granulated onion
• ½ tsp sea salt
• Freshly ground black pepper to taste
• 1 tsp honey

Serving Day:

1. Preheat your oven to 450°F, and heat your grill to medium-high heat.
2. Place the chard in an airtight container, and place it in the refrigerator or a cooler.
3. Season the steak with sea salt and pepper. Grill the steak to medium, about 4 minutes per side, depending on its thickness. Set it aside to cool.
4. Line a baking sheet with parchment paper. Place the beet slices in a single layer on the baking sheet. Drizzle the beets with olive oil, and sprinkle them with sea salt and pepper.
5. Roast the beets in the oven for 15-20 minutes or until soft. Then set them aside to cool.
6. In a jar with a tight-fitting lid, combine the dressing ingredients. Shake to mix well. Store in the refrigerator or a cooler.
7. Slice the steak into strips, place them in an airtight container, and store in the refrigerator or a cooler.
8. Cut the beet slices in half, place them in an airtight container, and store them in the refrigerator or a cooler.
9. When you’re ready to eat your salad, simply place the chopped chard in a bowl, and top it with the steak strips and beets. Drizzle on the dressing, and you’re all set!

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Breakfast Muffins

Breakfast Muffins

DRY INGREDIENTS

• ½ cup almond flour
• 1/3 cup coconut flour, sifted
• 1 tsp cinnamon
• ½ tsp baking soda
• ⅛ tsp ground cloves
• ¼ tsp ground ginger
• Pinch of sea salt

WET INGREDIENTS

• 6 eggs
• 2 tsp pure vanilla extract
• 1/3 cup pure maple syrup

ADD-INS

• 1 cup finely shredded carrots
• 1 cup finely shredded zucchini
• ½ cup finely shredded coconut, unsweetened
• ¼ cup chopped raw walnuts
• 1/3 cup raisins
• ¼ cup raw pumpkin seeds

Makes 12 muffins

Prep Day:

1. Preheat your oven to 350°F.
2. In a small bowl, mix together the dry ingredients.
3. In a medium-sized bowl, whisk the eggs until light and frothy. Add the vanilla extract and maple syrup, and whisk to combine.
4. Add the dry ingredients to the egg mixture, and blend well with a hand mixer.
5. Stir in the carrots, zucchini, coconut, walnuts, raisins, and pumpkin seeds until incorporated.
6. Line a 12-cup muffin tin with paper liners. Divide the batter evenly among the muffin cups, filling each one about three-quarters of the way up the liner.
7. Bake the muffins for 25-30 minutes or until they are browned and the centers are set and spring back to the touch.
8. Place the tin on a wire rack, and let cool for 10 minutes. Then remove the muffins from the tin, and let cool completely on the wire rack.
9. Store the muffins in an airtight container in the refrigerator or a cooler, or freeze them for later use.

Serving Day:

Thaw the muffins in the refrigerator overnight. Reheat them in the microwave in 10-second increments, or enjoy at room temperature.

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Salmon and Caper Salad with Lemon

Cooking time: 10-15 minutes
Servings: 3

Ingredients:

• 1 pound flaked salmon/ salmon fillets
• 1 medium size lemon
• 2 tbsps. capers
• 1 tsp. dill (chopped)
• 1 stalk of celery (chopped)
• Extra virgin olive oil for drizzling
• Salt and pepper

Directions:

1. Clean lemon and get some zest before juicing it. Set aside.
2. If you are using salmon fillets, season them with salt and pepper before baking them at 350 degrees in the oven for 10 minutes. Check if they are flaky for doneness.
3. Flake the salmon fillets; place flakes in a large bowl.
4. Add lemon juice and zest into the salmon flakes and mix well.
5. Add capers, celery and dill. Mix well
6. Drizzle some extra virgin olive oil and season with salt and pepper.

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Tuna in Mushroom Caps

Cooking Time: 30 minutes
Servings: 4 servings

Ingredients:

• 4 portobello mushroom caps
• 3 cans yellowfin tuna in oil, drained
• ½ tsp. garlic powder
• ½ tsp freshly ground black pepper
• 4 Tbsp. capers, rinsed
• coconut oil to grease baking sheet
• 1 medium avocado

Directions:

1. Preheat oven to 450° F.
2. Mix tuna, garlic powder, black pepper and capers together in a bowl
3. Stuff the tuna mixture unto the portobello caps.
4. Arrange the portobello caps on a lightly greased baking tray and bake for 15-20 minutes. You can also wait for the caps to turn brown and become somewhat tender, as a sign that they are cooked.
5. Slice open the avocado, remove the seed. Slice the meat into thin slices and add them to the portobello caps as garnish.
6. You can change the avocado into raisins or dill for a different taste.

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Chicken in a Blanket

Cooking Time: 25 minutes
Servings: 2

Ingredients:

• 4 chicken thighs, better without skin
• 4 tbsp. fresh cilantro, finely chopped 
• long strips of bacon
• Salt and pepper

Directions:

1. Lay the chicken thighs open on a clean surface
2. Add a dash of pepper and some cilantro on it.
3. Fold the chicken thighs close and wrap with the long strips of bacon.
4. Place the thighs on a baking tray or dish.
5. Bake for 20 minutes at 200 Celsius. It is best to preheat the oven.

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Salmon Fillets with Almond Meal

Cooking Time: 25 minutes
Servings: 3
 

Ingredients:

• 1 lb. salmon fillets with skin
• ¾ cup almond meal
• ½ tsp. ground coriander
• ½ tsp. ground cumin
• 1 large lemon
• coconut oil

Directions:

1. Oven should be preheated to 350° F.
2. Mix the almond meal, coriander and cumin in a bowl.
3. Juice the lemon and shower the juice on the salmon fillets.
4. Lightly rub fillets with the almond meal mixture, to coat both sides.
5. Arrange the fillets with skin side down on a lightly greased baking tray.
6. Cook for 15 minutes, or try to flake a fillet to see if it is cooked.
7. Serve warm. Season with salt and pepper.

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Beef Patties with Fennel

Cooking Time: 20-30 minutes
Servings: 4
 

Ingredients:

• 1 lb. ground beef
• 1 tsp. fennel seed
• ¾ tsp. anise seed
• ½ tsp. paprika
• 1-2 Tbsp. extra virgin coconut oil; for cooking

Directions:

1. Grind fennel seed and anise seed in a mortar and pestle, or any other way
2. In a large mixing bowl, mix the ground up fennel and anise seeds with the ground beef.
3. Form the meat into patties, no more than an inch thick.
4. Heat the coconut oil to medium high in a skillet
5. Cook the patties on the one side for around ten minutes and flip it to cook for another eight minutes on the other side. Do not overcook!

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Paleo Granola

Cooking Time: 30 minutes
Servings: 8-10

Ingredients

• 1/2 cup coconut oil
• 1.5 cups almond flour
• 1/4 cup of raw honey
• 2 tsp. ground cinnamon
• 2 tsp. vanilla extract
• 1 tsp. sea salt
• 1 cup raisins
• 1 cup other dried fruits of your choice

Directions

1. Preheat your oven to 275F and mix the first six ingredients together.
2. Mix in the add-in ingredients of your choice.
3. Line cookie sheet with parchment paper or a silicone mat
4. Spread the mixture on the lined cookie sheet.
5. Bake for 10 minutes, then stir once or twice before continuing to bake for another 10 minutes.
6. Remove from oven and let it cool.

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Breakfast Sausage Patty

Cooking Time: 20 minutes
Servings: 10

Ingredients:

• 1 pound of ground pork
• 1 tsp. onion powder
• ¼ tsp. nutmeg
• ¼ tsp. cumin
• ¼ tsp. oregano
• ¼ tsp. black pepper
• ¼ tsp. red pepper flakes
• ¼ tsp. ground ginger
• 1 tsp. of salt
• 1 1/2 tsp poultry seasoning (or mix your own using 1/2 tsp each of sage, thyme, and basil)
• 1 egg, beaten

Directions:

1. Mix all of the ingredients together. Many people swear mixing by hand works very well.
2. After thoroughly mixing, put in a bowl and store in the refrigerator to allow flavors to blend.
3. After a few hours, remove from refrigerator and start forming patties.
4. Fry on medium high heat for about 2 minutes on one side, and then flip to cook the other side. The time needed to cook one side is dependent on how thick the patty is.

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Chocolate Chip Banana Pancake

Cooking Time: 10 minutes
Servings: 6 - 8

Ingredients:

• 2 bananas, medium size
• 2 eggs
• 5 tablespoons full fat coconut milk
• 1¼ cup almond flour
• ¼ teaspoon baking soda
• 1 tablespoon coconut palm sugar
• ⅓ cup ground almonds
• chocolate chips, about half a cup
• coconut oil for frying

Directions:

1. Smash the bananas in a small bowl and mix with the 2 eggs and coconut milk
2. Mix the almond flour, baking soda, salt, coconut sugar, ground almonds and chocolate chips in another bowl.
3. Combine the contents of both bowls in whichever has the bigger bowl. Mix well.
4. Heat the coconut oil in the skillet and pour about half a cup of batter.
5. Cook both sides well.

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Cinnamon and Coconut Pancakes

Cooking Time: 10 minutes
Servings: 6-8

Ingredients:

• 2 large eggs
• 3 tablespoons full fat coconut milk
• 2 tbsp. ripe banana, mashed
• ½ teaspoon apple cider vinegar
• ½ teaspoon vanilla extract
• 1½ tbsp. organic coconut flour
• ½ teaspoon cinnamon
• ¼ teaspoon baking soda
• Coconut oil (for frying)

Directions:

1. Combine eggs, coconut milk, mashed banana, apple cider vinegar, and vanilla extract with a whisk. Mix well.
2. Mix the rest of the ingredients together in a separate bowl
3. Mix both wet and dry ingredients together, excluding the coconut oil
4. Pour 1 tbsp. of coconut oil into a heated pan. Spread the oil well.
5. When hot enough, pour about half a cup of batter into the pan. When it starts bubbling, flip it on its other side and wait for it to cook,
6. Serve warm with berries or pure maple syrup.

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Stir Fry Veggies and Bacon

Cooking Time: 20 minutes
Servings: 2

Ingredients:

• 8 bacon slices, roughly chopped
• ½ yellow onion, sliced well
• 1 medium potato, diced
• ½ cup mushroom, sliced
• ½ lb snow peas
• 1 avocado
• Salt and pepper, to taste

Directions:

1. Cook chopped bacon in a pan over medium-low heat. When done, remove bacon from grease. Set aside.
2. In the same pan, leave just a little of the bacon grease. Put the pan on medium –low heat and cook the onion and potato in it. .
3. Stir often for 15 minutes or until potato is cooked.
4. Add snow peas and mushrooms to the sweet potato mixture and cook just until they are done.
5. When done, toss bacon and vegetables in a shallow bowl. Season with pepper and salt.

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