25+ Delicious Sunday Paleo Pioneer Woman Recipes for Your Dinner

There’s something truly special about Sunday dinners—it’s a time to unwind, gather with loved ones, and indulge in comforting, wholesome food.

If you’re on a paleo diet or simply looking to explore nutritious, flavorful meals that won’t compromise on taste, this collection of 25+ Sunday recipes inspired by the Pioneer Woman will be perfect for you.

Renowned for her hearty, family-friendly dishes, Ree Drummond, also known as the Pioneer Woman, embodies the spirit of simple, rustic comfort.

This collection takes her warm-hearted style and turns it into paleo-friendly creations that are perfect for a Sunday feast.

Whether you’re craving something savory, like a juicy herb-crusted roast, or a light and healthy dish, these recipes will inspire your weekend dining and bring the heartwarming flavors of country cooking to your table.

25+ Delicious Sunday Paleo Pioneer Woman Recipes for Your Dinner

Sunday is the perfect day to embrace the joy of cooking and the comfort of a satisfying meal shared with family and friends.

These 25+ paleo recipes inspired by the Pioneer Woman provide a fresh take on traditional dishes, allowing you to enjoy the best of both worlds—nutritious eating and soul-satisfying flavors.

Whether you opt for a rich, hearty main course or a light, refreshing salad, these recipes are sure to transform your Sunday into a day of culinary joy and togetherness.

Get ready to create moments filled with delicious meals and memories that will last long after the plates are cleared.

Crispy Herb-Rubbed Chicken Thighs

This simple yet delicious recipe features crispy chicken thighs seasoned with a blend of herbs that create a savory, aromatic crust. Perfect for a Sunday dinner, this dish pairs wonderfully with a side of roasted vegetables or a crisp green salad.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
2. In a small bowl, mix the rosemary, thyme, garlic powder, onion powder, paprika, salt, and black pepper.
3. Pat the chicken thighs dry with paper towels. Rub the olive oil evenly over each piece and sprinkle with the herb mixture, pressing it in to ensure it sticks.
4. Arrange the seasoned chicken thighs skin-side up on the baking sheet.
5. Roast in the preheated oven for 30–35 minutes or until the skin is golden and crispy and the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for 5 minutes before serving.

With the combination of crisp, flavorful skin and moist, tender meat, these chicken thighs become an unforgettable main course. Pair with a simple side of sautéed spinach or a warm sweet potato for a complete and satisfying meal.

Sweet Potato and Spinach Frittata

A hearty and nutritious frittata loaded with sweet potatoes and fresh spinach, perfect for a Sunday brunch or breakfast-for-dinner situation. This dish is easy to prepare and can be made ahead for a quick meal throughout the week.

Ingredients

• 4 large eggs
• 1 cup sweet potato, peeled and diced
• 2 cups fresh spinach, roughly chopped
• 1/2 red bell pepper, diced
• 1/2 onion, finely chopped
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large, oven-proof skillet, heat the olive oil over medium heat. Add the diced sweet potato and cook for about 5–6 minutes until just tender.
3. Add the onion and red bell pepper, cooking for an additional 3 minutes.
4. Stir in the spinach and cook until wilted, about 2 minutes.
5. In a mixing bowl, whisk the eggs and season with salt and pepper. Pour the eggs over the vegetables in the skillet and gently stir to distribute evenly.
6. Place the skillet in the preheated oven and bake for 10–12 minutes or until the eggs are fully set and lightly golden on top.
7. Remove from the oven and let it rest for a couple of minutes before slicing. Garnish with fresh parsley.

The combination of sweet potatoes and spinach adds depth and color to this protein-packed frittata. The tender sweetness of the sweet potatoes balances the savory egg base and earthy spinach, making this a satisfying and well-rounded dish.

Garlic Herb Cauliflower Rice

This dish is a wonderful, low-carb alternative to traditional rice and is infused with garlic and fresh herbs for a burst of flavor. It’s a perfect accompaniment to grilled meats or as a base for a veggie stir-fry.

Ingredients

• 1 large head of cauliflower, chopped into florets
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 1 tbsp lemon juice
• Salt and black pepper to taste

Instructions

1. Place the cauliflower florets in a food processor and pulse until they resemble rice grains. If needed, do this in batches.
2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, being careful not to burn it.
3. Add the cauliflower rice to the skillet and cook for 5–7 minutes, stirring occasionally, until tender and slightly golden.
4. Stir in the lemon juice and parsley, and season with salt and black pepper to taste.
5. Serve immediately as a side dish.

The garlic and herbs infuse the cauliflower rice with layers of flavor, making this a standout addition to any paleo meal. It’s light, refreshing, and the perfect side to complement rich main courses, creating a balanced and wholesome Sunday feast.

Lemon Garlic Shrimp with Zucchini Noodles

This dish is a quick, flavorful, and light option perfect for a Sunday lunch or dinner. The tender shrimp are infused with lemon and garlic, paired with fresh zucchini noodles that add a satisfying crunch. It’s a dish that balances fresh flavors with a satisfying, low-carb twist.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 2 medium zucchinis, spiralized into noodles
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant.
2. Add the shrimp to the skillet and cook for 2–3 minutes on each side, or until the shrimp turn pink and are cooked through.
3. Remove the shrimp from the skillet and set aside. Add the remaining olive oil and the zucchini noodles to the pan, sautéing for 2–3 minutes until they are tender but still slightly crunchy.
4. Return the shrimp to the skillet and add the lemon juice and zest. Toss everything together and season with salt and black pepper to taste.
5. Transfer to serving plates and garnish with fresh parsley.

The combination of zesty lemon, garlic, and shrimp over tender zucchini noodles creates a refreshing, vibrant dish that feels indulgent yet is entirely guilt-free. Perfect for when you want something light but full of flavor.

Savory Stuffed Bell Peppers

These stuffed bell peppers are packed with a satisfying mix of ground turkey, cauliflower rice, and a blend of spices. They’re easy to make and bring bold flavors to your Sunday table. Great as a main course or served with a side of roasted vegetables.

Ingredients

• 4 large bell peppers, any color, tops cut off and seeds removed
• 1 lb ground turkey
• 1 cup cauliflower rice
• 1/2 cup diced tomatoes
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp paprika
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish, cut side up.
2. In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the onion and garlic, sautéing for 2 minutes until fragrant.
3. Add the ground turkey to the skillet, breaking it up with a spatula as it cooks. Cook until browned and cooked through.
4. Stir in the cauliflower rice, diced tomatoes, cumin, and paprika. Season with salt and black pepper to taste. Cook for another 2–3 minutes to allow the flavors to meld.
5. Fill each bell pepper with the turkey and cauliflower mixture, pressing down lightly to pack the filling.
6. Drizzle the tops with the remaining olive oil and cover the baking dish with foil. Bake for 25–30 minutes, or until the peppers are tender.
7. Remove the foil for the last 5 minutes of cooking for a lightly browned top.
8. Serve garnished with fresh cilantro.

These stuffed peppers bring warmth and depth to your Sunday meal with their tender, flavorful filling and colorful presentation. They’re not just hearty but also perfect for making ahead and reheating.

Paleo Sweet Potato Hash

This paleo-friendly sweet potato hash is perfect for a Sunday brunch or a satisfying breakfast-for-dinner meal. It’s a warm, flavorful mix of sweet potatoes, ground sausage, and vegetables, seasoned with herbs and spices for an extra punch.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 lb ground breakfast sausage (pork or turkey)
• 1 red bell pepper, diced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• Fresh chives for garnish

Instructions

1. Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the ground sausage and cook until browned and cooked through, breaking it apart as it cooks.
2. Remove the sausage from the skillet and set aside. Add the sweet potatoes to the skillet and cook for 5–7 minutes, stirring occasionally, until they start to soften.
3. Add the bell pepper, onion, and garlic to the skillet. Continue to cook for another 5 minutes until the vegetables are tender.
4. Stir in the cooked sausage, paprika, thyme, salt, and black pepper. Cook for an additional 2–3 minutes to blend the flavors.
5. Serve hot, garnished with chopped chives.

This sweet potato hash is hearty, flavorful, and bursting with textures that make it an excellent main dish or a perfect side for eggs. The combination of sweet and savory, with a hint of herbs, will brighten your Sunday table and leave everyone satisfied.

Lemon Herb Roasted Salmon

This dish features salmon fillets baked to perfection with a bright, tangy lemon and herb marinade. Simple yet elegant, it’s perfect for a nourishing Sunday meal that’s packed with healthy omega-3s and fresh flavors.

Ingredients

• 4 salmon fillets
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine the olive oil, lemon juice, lemon zest, dill, parsley, and minced garlic. Stir well to combine.
3. Place the salmon fillets on the prepared baking sheet and season with salt and black pepper. Spoon the lemon herb mixture over each fillet, spreading it evenly.
4. Roast in the oven for 12–15 minutes or until the salmon is cooked through and flakes easily with a fork.
5. Serve the salmon with lemon wedges on the side for extra brightness.

The lemon and herb marinade infuses the salmon with refreshing, citrusy notes while the dill and parsley add a subtle earthiness. This dish pairs well with a side of sautéed asparagus or a light green salad for a balanced and satisfying Sunday dinner.

Spaghetti Squash Primavera

A delicious, light alternative to traditional pasta, this spaghetti squash primavera is bursting with fresh vegetables and a simple garlic and olive oil sauce. It’s a versatile, gluten-free dish perfect for a Sunday lunch or dinner that’s healthy and flavorful.

Ingredients

• 1 large spaghetti squash
• 2 tbsp olive oil
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• Salt and black pepper to taste
• Grated Parmesan (optional, for serving)

Instructions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place it cut side down on a baking sheet and roast for 40 minutes or until tender.
2. While the squash is roasting, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the zucchini, yellow squash, red bell pepper, and cherry tomatoes to the skillet. Cook for 5–7 minutes, stirring occasionally until the vegetables are tender.
4. Remove the spaghetti squash from the oven, let it cool slightly, and use a fork to scrape out the “noodles.”
5. Add the spaghetti squash to the skillet with the vegetables and toss to combine. Season with salt and black pepper to taste.
6. Stir in the fresh basil and serve warm. Optionally, sprinkle with grated Parmesan for added flavor.

This dish is an excellent way to enjoy the taste and texture of pasta without the carbs. The vibrant mix of vegetables combined with the subtle garlic and basil flavor creates a light yet satisfying dish perfect for a Sunday meal.

Paleo Chicken and Vegetable Skillet

This one-pan dish is a fantastic way to simplify your Sunday cooking while still enjoying a wholesome, balanced meal. Packed with chicken, sweet potatoes, and colorful vegetables, it’s full of nutrients and flavor.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into cubes
• 2 tbsp olive oil
• 2 medium sweet potatoes, peeled and diced
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1/2 onion, diced
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and black pepper to taste

Instructions

1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken cubes and season with paprika, oregano, garlic powder, salt, and black pepper. Cook for 5–7 minutes or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
2. Add the remaining olive oil to the skillet. Add the sweet potatoes and cook for about 8–10 minutes until they start to soften.
3. Add the broccoli, bell pepper, and onion to the skillet and cook for another 5 minutes until the vegetables are tender-crisp.
4. Return the cooked chicken to the skillet and toss everything together to combine and heat through.
5. Serve immediately for a satisfying, nutrient-dense meal.

The combination of tender chicken, sweet potatoes, and vibrant vegetables makes this dish hearty and satisfying. The spices and herbs enhance the natural flavors of the ingredients, creating a dish that’s both comforting and nourishing for a relaxing Sunday meal.

Crispy Lemon Herb Chicken Thighs

These crispy chicken thighs are baked to golden perfection with a zesty lemon and herb marinade. With a combination of fresh herbs, garlic, and lemon, this dish is both flavorful and satisfying, making it a perfect centerpiece for a Sunday dinner.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a small bowl, combine the olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and black pepper. Mix well to create a marinade.
3. Rub the marinade evenly over the chicken thighs, making sure to coat both sides.
4. Place the chicken thighs, skin side up, on the prepared baking sheet.
5. Roast in the preheated oven for 25–30 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for 5 minutes before serving.

The lemon and herb marinade infuses the chicken with a bright, aromatic flavor, and the skin crisps up beautifully in the oven, creating a dish that’s tender on the inside and deliciously crispy on the outside. Pair with a side of roasted vegetables or a simple salad for a complete meal.

Paleo Beef and Broccoli Stir-Fry

This classic takeout favorite is made healthier and paleo-friendly by using high-quality beef and fresh vegetables. The savory and slightly sweet sauce is a perfect complement to the tender beef and crisp broccoli. It’s an easy and satisfying meal for a Sunday dinner that everyone will enjoy.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp coconut aminos
• 1 tbsp honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 cups broccoli florets
• 1 tbsp olive oil
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Sesame seeds for garnish

Instructions

1. In a bowl, mix the coconut aminos, honey, sesame oil, minced garlic, and grated ginger to create the stir-fry sauce. Set aside.
2. Heat the olive oil in a large skillet or wok over medium-high heat. Add the sliced flank steak and season with salt and black pepper. Cook for 2–3 minutes per side or until the beef is browned and just cooked through. Remove the beef from the skillet and set aside.
3. Add the broccoli florets to the skillet and stir-fry for 3–4 minutes until they are bright green and tender-crisp.
4. Return the beef to the skillet and pour the stir-fry sauce over the top. Toss everything together and cook for another 2 minutes to ensure the beef and broccoli are well coated and heated through.
5. Serve garnished with sesame seeds and red pepper flakes, if desired.

The beef is juicy and tender, paired with the crunch of broccoli and a flavorful sauce that adds a subtle sweetness and a hint of spice. This dish offers a wonderful mix of textures and flavors, making it a favorite for a nutritious and easy-to-make Sunday meal.

Spaghetti Squash with Pesto and Cherry Tomatoes

A vibrant, fresh dish perfect for a light Sunday dinner, this spaghetti squash with pesto and cherry tomatoes is loaded with flavor and nutrients. The nutty, aromatic pesto and the burst of sweet cherry tomatoes create a dish that is both satisfying and healthy.

Ingredients

• 1 large spaghetti squash
• 1/2 cup homemade or store-bought pesto (ensure it’s paleo-friendly)
• 1 cup cherry tomatoes, halved
• 2 tbsp pine nuts, toasted
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place it cut side down on a baking sheet and roast for 40 minutes, or until the strands are tender and easily pulled with a fork.
2. While the squash is roasting, heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes and sauté for 3–4 minutes until they begin to soften and release their juices.
3. Remove the roasted spaghetti squash from the oven and let it cool slightly. Use a fork to scrape out the spaghetti-like strands and place them in a large mixing bowl.
4. Add the pesto to the squash and toss until well combined. Season with salt and black pepper to taste.
5. Gently fold in the sautéed cherry tomatoes and sprinkle with toasted pine nuts.
6. Serve warm, garnished with fresh basil leaves.

This dish is a perfect blend of freshness, flavor, and texture. The pesto adds a rich, herbaceous element while the cherry tomatoes provide sweetness and a burst of juiciness. It’s a simple, satisfying meal that’s ideal for a laid-back Sunday evening.

Garlic Butter Shrimp and Cauliflower Rice

This dish is a low-carb, paleo-friendly option that’s full of flavor and quick to prepare. With succulent shrimp, a rich garlic butter sauce, and cauliflower rice, it’s a perfect choice for a nourishing Sunday dinner that’s both satisfying and light.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp unsalted butter or ghee
• 1 lemon, juiced
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste
• 1 head of cauliflower, riced (or 2 cups pre-packaged cauliflower rice)
• Lemon wedges for serving

Instructions

1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant.
2. Add the shrimp to the skillet and season with salt and black pepper. Cook for 2–3 minutes per side, or until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
3. Add the remaining olive oil and butter or ghee to the skillet. Stir in the cauliflower rice and cook for 5–7 minutes, stirring occasionally, until the rice is tender and lightly golden.
4. Return the shrimp to the skillet and pour the lemon juice over the top. Toss to combine and warm through.
5. Sprinkle with chopped parsley and serve with lemon wedges on the side.

This dish is rich with the flavors of garlic, butter, and lemon that perfectly complement the shrimp, while the cauliflower rice acts as a light and nutritious base. It’s a simple yet elegant Sunday meal that’s ready in under 30 minutes.

Paleo Sweet Potato and Black Bean Chili

This hearty and flavorful chili is perfect for a cozy Sunday dinner. The sweet potatoes add a touch of natural sweetness that balances the spices, while black beans provide protein and texture, making this dish both filling and nourishing.

Ingredients

• 2 tbsp olive oil
• 1 lb ground turkey or beef
• 1 sweet potato, peeled and diced
• 1 bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp cinnamon
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups chicken or vegetable broth
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the ground turkey or beef and cook until browned, breaking it up with a spoon as it cooks.
2. Add the diced onion, bell pepper, and sweet potato to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables start to soften.
3. Stir in the minced garlic, tomato paste, chili powder, cumin, paprika, and cinnamon. Cook for another minute to let the spices bloom.
4. Pour in the chicken or vegetable broth and bring the mixture to a simmer. Reduce the heat to low and let simmer for 25–30 minutes or until the sweet potatoes are tender.
5. Add the black beans and cook for an additional 5 minutes. Season with salt and black pepper to taste.
6. Serve warm, garnished with fresh cilantro.

This chili is a perfect balance of hearty and sweet with a nice kick of spice. The sweet potatoes bring an earthy sweetness that pairs beautifully with the robust spices and the creamy texture of black beans. It’s a comforting, flavorful dish for a Sunday gathering or a relaxing evening.

Baked Herb-Crusted Cod

This baked cod is a simple and delicious option for a paleo Sunday meal. The herb crust adds a layer of flavor that enhances the mild taste of the cod, making it a dish that’s both elegant and healthy.

Ingredients

• 4 cod fillets
• 1/2 cup almond flour
• 1/4 cup fresh parsley, chopped
• 2 tbsp grated Parmesan (optional for paleo-friendly adaptations)
• 2 tbsp olive oil
• 1 lemon, sliced into wedges
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a small bowl, mix the almond flour, chopped parsley, and grated Parmesan (if using).
3. Pat the cod fillets dry and season with salt and black pepper. Drizzle olive oil over each fillet and press the almond flour herb mixture onto the top of each fillet, forming a crust.
4. Place the fillets on the prepared baking sheet and bake for 12–15 minutes, or until the cod flakes easily with a fork.
5. Serve the cod with lemon wedges on the side for a fresh, citrusy burst.

The herb crust gives the cod a crispy, flavorful exterior while keeping the interior moist and flaky. This dish pairs well with a side of roasted vegetables or a simple arugula salad for a balanced, light Sunday meal.

Note: More recipes​ are coming soon!