50+ Delicious Saturday Paleo Betty Crocker Recipes to Flavor

Weekends are a time to relax, recharge, and indulge in some of your favorite meals.

But when you’re following a Paleo diet, it can sometimes be a challenge to find new recipes that satisfy your cravings while staying healthy.

That’s where these 50+ Saturday Paleo Betty Crocker Recipes come in.

Inspired by the timeless simplicity of Betty Crocker’s approach to cooking, these recipes are designed to make your Saturday meals not only easy to prepare but also packed with flavor and nutrition.

Whether you’re craving a savory chicken dish, a fresh salad, or a sweet treat, these recipes offer a variety of options to make your weekend meals special.

So, let’s dive into some healthy, delicious, and satisfying Paleo meals that will make your Saturday kitchen time a breeze!

50+ Delicious Saturday Paleo Betty Crocker Recipes to Flavor

Eating Paleo on the weekends doesn’t have to mean sacrificing flavor or variety.

With these 50+ Saturday Paleo Betty Crocker Recipes, you have a wealth of options to choose from, each offering a balance of healthy fats, proteins, and vegetables.

Whether you’re making a quick lunch or preparing a full dinner for your family, these recipes are simple, delicious, and versatile.

By incorporating these meals into your Saturday routine, you can enjoy all the fun of weekend cooking while sticking to your Paleo lifestyle.

So get ready to spend less time stressing over what to make and more time savoring your healthy, homemade meals.

Paleo Breakfast Hash with Sweet Potatoes and Sausage

This breakfast hash is a nutritious, hearty meal that combines sweet potatoes, sausage, onions, and bell peppers. It’s perfect for a Saturday morning when you want something filling and packed with nutrients. This dish is simple to prepare and provides a great balance of healthy fats, proteins, and carbs, giving you lasting energy throughout the day.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 lb ground sausage (make sure it’s Paleo-friendly)
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until they begin to soften.
2. Push the sweet potatoes to the side of the skillet and add the ground sausage to the other side. Cook until browned, breaking it apart with a spoon as it cooks.
3. Add the chopped onion, bell pepper, and garlic to the pan. Stir everything together and cook for another 5-7 minutes until the vegetables are tender.
4. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

This Paleo breakfast hash is an easy way to start your Saturday morning with a delicious and nutrient-dense meal. The combination of sweet potatoes and sausage provides a satisfying balance of flavors, and the vegetables add freshness and crunch. Whether you serve it as a solo breakfast or as part of a larger brunch, it’s sure to be a hit with everyone at the table.

Paleo Chicken Salad with Avocado and Bacon

This chicken salad is a light yet satisfying dish that combines tender chicken, creamy avocado, crispy bacon, and fresh vegetables. It’s a great option for a Saturday lunch or light dinner. The avocado adds healthy fats, while the bacon brings a savory, crispy texture that complements the freshness of the chicken and veggies.

Ingredients:

• 2 cooked chicken breasts, shredded
• 2 ripe avocados, diced
• 4 strips of bacon, cooked and crumbled
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded chicken, diced avocado, crumbled bacon, diced cucumber, chopped red onion, and halved cherry tomatoes.
2. Drizzle olive oil and lemon juice over the salad, tossing gently to combine all ingredients.
3. Season with salt and pepper to taste. Serve immediately or refrigerate for 30 minutes to let the flavors meld together.

This chicken salad is a refreshing, high-protein meal that’s perfect for a relaxing Saturday. The combination of avocado and bacon elevates the dish with rich flavors, while the fresh vegetables ensure it remains light and healthy. It’s also easily customizable – you can add more veggies or adjust the seasoning to suit your taste.

Paleo Cauliflower Fried Rice

A healthy alternative to traditional fried rice, this Paleo cauliflower fried rice is made with grated cauliflower instead of rice, making it lower in carbs but still just as satisfying. It’s a versatile dish that can be served as a side or main course, and it’s perfect for using up leftover vegetables and proteins.

Ingredients:

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 2 tbsp coconut oil
• 1/2 onion, chopped
• 1 cup mixed vegetables (carrots, peas, bell peppers, etc.)
• 2 eggs, lightly beaten
• 3 tbsp coconut aminos (a Paleo-friendly soy sauce alternative)
• 1 tbsp sesame oil
• 2 green onions, sliced
• Salt and pepper to taste

Instructions:

1. In a large skillet or wok, heat coconut oil over medium heat. Add the chopped onion and mixed vegetables and sauté for 5-7 minutes until softened.
2. Push the vegetables to the side of the pan and pour in the beaten eggs. Scramble until cooked through, then combine with the vegetables.
3. Add the grated cauliflower to the skillet and cook for 3-4 minutes, stirring occasionally, until the cauliflower is tender.
4. Stir in the coconut aminos and sesame oil, and season with salt and pepper. Top with sliced green onions before serving.

This Paleo cauliflower fried rice is a fantastic substitute for regular fried rice. It’s light yet flavorful, with the coconut aminos and sesame oil giving it an authentic fried rice taste without any of the carbs. Whether you’re enjoying it as a standalone dish or as a side with grilled meats, it’s sure to be a hit.

Paleo Salmon with Avocado Salsa

A fresh and light meal, this Paleo-friendly salmon with avocado salsa is packed with omega-3s and healthy fats. The salsa adds a bright, zesty contrast to the rich flavor of the salmon, making this a perfect dish for a Saturday night dinner. It’s easy to prepare and great for anyone following a Paleo diet.

Ingredients:

• 2 salmon fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1/2 red onion, finely chopped
• 1/2 cup cilantro, chopped
• 1 tbsp lime juice
• 1 jalapeño, seeded and finely chopped (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 12-15 minutes or until the salmon flakes easily with a fork.
2. While the salmon is cooking, prepare the salsa by combining diced avocado, red onion, cilantro, lime juice, and jalapeño in a bowl. Stir gently to combine.
3. Once the salmon is done, top each fillet with the avocado salsa and serve immediately.

This Paleo salmon with avocado salsa is a quick and delicious meal that’s perfect for a healthy Saturday night dinner. The combination of succulent salmon and refreshing salsa creates a balanced dish that’s as tasty as it is nutritious. It’s a great option for anyone looking to enjoy a light, flavorful meal that won’t take long to prepare.

Paleo Beef and Vegetable Stir-Fry

This beef and vegetable stir-fry is a satisfying and wholesome meal that’s quick to prepare and packed with nutrients. With lean beef, vibrant vegetables, and a savory sauce made from coconut aminos, it’s a perfect dish to make on a Saturday when you’re craving something filling and flavorful without all the carbs.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced
• 2 tbsp coconut oil
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a large skillet over medium-high heat. Add the sliced beef and cook for 3-4 minutes until browned. Remove the beef from the skillet and set aside.
2. In the same skillet, add the bell pepper, zucchini, and carrot. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
3. Add the garlic and ginger, and cook for an additional 1-2 minutes until fragrant.
4. Return the beef to the skillet, and stir in the coconut aminos and sesame oil. Cook for another 2 minutes, tossing everything together. Season with salt and pepper to taste.

This Paleo beef and vegetable stir-fry is the ideal Saturday meal when you want something quick, healthy, and packed with flavor. The combination of lean beef and fresh vegetables creates a balanced, filling dish, while the coconut aminos and sesame oil add an irresistible depth of flavor. It’s a great choice for a low-carb, high-protein meal that’s satisfying and delicious.

Paleo Shrimp and Zucchini Noodles

This Paleo shrimp and zucchini noodle dish is a light, low-carb alternative to pasta. The shrimp is perfectly seasoned, while the zucchini noodles offer a refreshing and nutritious base. Topped with garlic, lemon, and fresh herbs, this dish is both flavorful and easy to make, making it an excellent choice for a quick and healthy Saturday dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 medium zucchinis, spiralized into noodles
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• 1 tsp red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove shrimp from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and garlic. Sauté for 1-2 minutes until fragrant.
3. Add the zucchini noodles to the skillet and sauté for 2-3 minutes until tender but still slightly crisp.
4. Return the shrimp to the skillet and toss everything together. Add lemon juice, red pepper flakes, salt, and pepper, and stir to combine.
5. Garnish with fresh parsley and serve immediately.

This Paleo shrimp and zucchini noodle dish is the perfect light yet satisfying meal. The shrimp brings protein and flavor, while the zucchini noodles provide a healthy, low-carb base. The lemon and garlic add brightness and depth to the dish, making it an ideal choice for a fresh, healthy Saturday dinner.

Paleo Beef Tacos with Lettuce Wraps

These Paleo beef tacos are a fun, flavorful twist on the traditional taco, using lettuce leaves instead of tortillas for a low-carb, grain-free option. The seasoned beef is tender and savory, and the crunchy lettuce wraps provide a fresh and crisp contrast. Topped with avocado, salsa, and cilantro, this dish makes for a satisfying, healthy Saturday dinner.

Ingredients:

• 1 lb ground beef
• 1 tbsp olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 8 large lettuce leaves (such as romaine or iceberg)
• 1 avocado, sliced
• 1/2 cup salsa
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the garlic, chili powder, cumin, paprika, salt, and pepper, and cook for another minute until fragrant.
3. Add the ground beef to the skillet, breaking it apart as it cooks. Cook for 7-8 minutes until browned and fully cooked through.
4. To serve, spoon the beef mixture into lettuce leaves, and top with sliced avocado, salsa, and fresh cilantro.

These Paleo beef tacos with lettuce wraps are a great way to enjoy a favorite comfort food while keeping it healthy and Paleo-friendly. The lettuce wraps provide a fresh, crunchy base, while the seasoned beef, avocado, and salsa give the tacos bold, satisfying flavors. It’s a fun and flavorful dish that’s perfect for a relaxed Saturday evening.

Paleo Grilled Chicken with Mango Salsa

This Paleo grilled chicken with mango salsa is a vibrant, fresh dish that’s perfect for a Saturday cookout or a light dinner. The grilled chicken is juicy and smoky, and the sweet, tangy mango salsa provides a refreshing contrast. It’s a simple yet flavorful dish that combines the richness of the chicken with the bright, tropical notes of mango.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 ripe mango, diced
• 1/4 red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• 1 small jalapeño, finely chopped (optional)

Instructions:

1. Preheat the grill to medium heat. Rub the chicken breasts with olive oil, and season with salt and pepper.
2. Grill the chicken for 6-8 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C).
3. While the chicken is grilling, prepare the salsa by combining the diced mango, red onion, cilantro, lime juice, and jalapeño in a bowl. Stir gently to combine.
4. Serve the grilled chicken topped with the mango salsa.

This grilled chicken with mango salsa is a fantastic summer dish that’s both light and bursting with flavor. The combination of smoky grilled chicken and sweet, tangy salsa creates a harmonious balance that’s both refreshing and satisfying. Whether you’re serving it for a family dinner or a weekend barbecue, it’s sure to be a crowd-pleaser.

Paleo Roasted Brussels Sprouts with Bacon

This dish of roasted Brussels sprouts with bacon is a delicious, savory side dish that’s simple to prepare and full of flavor. The Brussels sprouts become crispy and caramelized in the oven, while the bacon adds a rich, smoky flavor. It’s the perfect complement to any main dish, and it makes an excellent addition to your Saturday meal.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 4 strips of bacon, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp balsamic vinegar (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper.
2. Spread the Brussels sprouts in a single layer on a baking sheet. Scatter the chopped bacon over the sprouts.
3. Roast for 20-25 minutes, stirring halfway through, until the Brussels sprouts are golden brown and crispy.
4. (Optional) Drizzle with balsamic vinegar for added flavor before serving.

These roasted Brussels sprouts with bacon are a simple yet flavorful side dish that will elevate any meal. The Brussels sprouts become tender with crispy edges, while the bacon adds an irresistible smoky crunch. It’s the perfect Saturday side to serve alongside grilled meats or a hearty salad.

Paleo Meatballs in Marinara Sauce

These Paleo meatballs are tender, flavorful, and served in a rich, homemade marinara sauce. They are made with ground beef and seasoned with herbs and spices for a savory, comforting dish. Served over zucchini noodles or on their own, these meatballs are a healthy take on a classic Italian favorite, making them perfect for a cozy Saturday dinner.

Ingredients:

• 1 lb ground beef (or ground turkey)
• 1/4 cup almond flour
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 2 cups homemade or Paleo-friendly marinara sauce
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). In a large bowl, combine the ground beef, almond flour, egg, garlic, oregano, basil, salt, and pepper. Mix until well combined.
2. Roll the mixture into 12-14 meatballs and place them on a baking sheet lined with parchment paper.
3. Bake for 20-25 minutes, or until the meatballs are browned and cooked through.
4. While the meatballs are baking, heat the marinara sauce in a large saucepan over medium heat.
5. Once the meatballs are cooked, add them to the marinara sauce and simmer for 5-10 minutes, allowing the flavors to meld together.
6. Serve the meatballs with sauce, garnished with fresh parsley.

These Paleo meatballs in marinara sauce are the perfect comfort food for a Saturday night. The meatballs are juicy and packed with flavor, while the marinara sauce adds a rich, tangy finish. Whether served over zucchini noodles or enjoyed on their own, this dish is a satisfying and healthy option for any Paleo lover.

Paleo Chicken and Mushroom Skillet

This Paleo chicken and mushroom skillet is a one-pan meal that’s simple to make yet full of savory flavors. The chicken is cooked to perfection, while the mushrooms provide an earthy richness that pairs wonderfully with the tender meat. With garlic, thyme, and a splash of coconut milk, this dish is creamy and comforting without any dairy, making it a great option for a healthy Saturday dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 cups mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 cup coconut milk (canned)
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper.
2. Cook the chicken for 6-7 minutes per side until golden brown and fully cooked. Remove from the skillet and set aside.
3. In the same skillet, add the remaining olive oil and the sliced mushrooms. Sauté for 5-7 minutes until the mushrooms soften and brown.
4. Add the garlic and fresh thyme to the skillet, and cook for another minute until fragrant.
5. Pour in the coconut milk and stir to combine. Allow the sauce to simmer for 2-3 minutes, thickening slightly.
6. Return the chicken to the skillet, spoon some of the sauce over the top, and cook for another 2-3 minutes until everything is heated through.
7. Garnish with fresh parsley before serving.

This Paleo chicken and mushroom skillet is a rich and satisfying meal with creamy coconut milk and fragrant herbs. The mushrooms add depth, while the chicken provides a lean source of protein. It’s perfect for a cozy Saturday dinner, and the best part is it’s all cooked in one pan for easy cleanup!

Paleo Baked Salmon with Asparagus

This baked salmon with asparagus is a simple yet elegant dish that’s perfect for a light Saturday meal. The salmon is baked to perfection, tender and flavorful, while the asparagus is roasted alongside for a deliciously crisp texture. The combination of lemon and herbs adds a fresh, zesty touch, making this meal both nutritious and flavorful.

Ingredients:

• 2 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried dill
• Salt and pepper to taste
• Fresh lemon slices for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets on one side of the baking sheet and the asparagus on the other side.
3. Drizzle olive oil over the salmon and asparagus. Season with salt, pepper, and dried dill.
4. Squeeze the lemon juice over both the salmon and asparagus.
5. Bake for 15-20 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
6. Garnish with fresh lemon slices and serve immediately.

This baked salmon with asparagus is a light yet satisfying meal, perfect for a relaxing Saturday. The salmon is full of healthy omega-3s, while the roasted asparagus adds a nutritious, crispy side. The lemon and dill bring a fresh, zesty contrast to the rich salmon, making this dish a delicious, Paleo-approved option.

Paleo Avocado Chicken Lettuce Wraps

These Paleo avocado chicken lettuce wraps are an easy and fresh meal that’s full of flavor. The chicken is seasoned with lime and cilantro, then wrapped in crisp lettuce leaves with creamy avocado slices. They’re light yet satisfying, making them an excellent choice for a healthy, quick Saturday lunch or dinner.

Ingredients:

• 2 cooked chicken breasts, shredded
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 8 large lettuce leaves (such as romaine or butter lettuce)
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the shredded chicken with lime juice, chopped cilantro, salt, and pepper. Mix well to combine.
2. Lay the lettuce leaves on a flat surface.
3. Spoon the seasoned chicken mixture onto each lettuce leaf.
4. Top with a few slices of avocado.
5. Fold the lettuce leaves around the filling to create wraps.

These avocado chicken lettuce wraps are a perfect light meal for a Saturday, offering a great balance of protein, healthy fats, and freshness. The combination of lime, cilantro, and creamy avocado adds vibrant flavors that make this wrap satisfying and refreshing. It’s a quick and easy dish that’s both nutritious and flavorful.

Paleo Stuffed Bell Peppers

These Paleo stuffed bell peppers are a colorful and flavorful meal that’s both filling and nutritious. The peppers are filled with a mixture of ground beef, vegetables, and spices, then baked until tender. It’s a great one-pan dish that’s perfect for a hearty Saturday lunch or dinner, and the best part is they’re naturally grain-free.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef (or turkey)
• 1 onion, chopped
• 1 zucchini, diced
• 1/2 cup diced tomatoes
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish.
2. In a skillet, heat a bit of olive oil over medium heat. Add the chopped onion and zucchini and sauté for 4-5 minutes until softened.
3. Add the ground beef to the skillet and cook until browned. Add the garlic, cumin, chili powder, salt, and pepper, and cook for another minute.
4. Stir in the diced tomatoes and cook for 2-3 minutes, allowing the mixture to thicken.
5. Stuff the bell peppers with the beef and vegetable mixture.
6. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
7. Garnish with fresh cilantro before serving.

These Paleo stuffed bell peppers are a delicious and hearty meal packed with protein and veggies. The combination of savory beef, aromatic spices, and tender peppers makes for a satisfying dish. It’s perfect for a cozy Saturday night, and it’s a great way to enjoy a nutrient-dense meal without sacrificing flavor.

Paleo Coconut Chicken Tenders

These Paleo coconut chicken tenders are crispy on the outside and tender on the inside, offering a satisfying snack or meal. Coated in a mixture of coconut flour and shredded coconut, they’re naturally gluten-free and grain-free. Paired with a zesty dipping sauce, these chicken tenders are a fun and delicious option for a Saturday meal or appetizer.

Ingredients:

• 1 lb chicken tenders or chicken breasts, cut into strips
• 1/2 cup coconut flour
• 1/2 cup shredded unsweetened coconut
• 2 eggs, beaten
• 1 tsp paprika
• Salt and pepper to taste
• 1/4 cup coconut oil for frying

Instructions:

1. In a shallow bowl, combine the coconut flour, shredded coconut, paprika, salt, and pepper.
2. Dip each chicken strip into the beaten eggs, then coat with the coconut mixture.
3. Heat the coconut oil in a skillet over medium heat.
4. Fry the chicken tenders in batches for 3-4 minutes per side, or until golden brown and cooked through.
5. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
6. Serve with a dipping sauce of your choice (such as Paleo-friendly ketchup or mustard).

These Paleo coconut chicken tenders are a delicious and crispy alternative to traditional breaded tenders. The coconut coating adds a unique sweetness and texture, while the chicken remains juicy and tender inside. They’re perfect for a Saturday snack, appetizer, or even a main dish when paired with a salad or vegetable side.

Note: More recipes are coming soon!