8 Can Taco Soup

Ingredients:

• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can pinto beans, drained and rinsed
• 1 (14.5 oz.) can petite diced tomatoes, drained
• 1 (15.25 oz.) can sweet corn, drained
• 1 (12.5 oz.) can white chicken breast, drained
• 1 (10.75 oz.) can cream of chicken soup
• 1 (10 oz.) can green enchilada sauce
• 1 (14 oz.) can chicken broth
• 1 packet taco seasoning

Directions:

1. Mix all ingredients together in a large pot.
2. Heat until warm, stirring occasionally.
3. Serve with tortilla chips.

Enjoy!

Puppy Chow

Ingredients:

1/2 cup peanut butter
1/4 cup butter
1 cup chocolate chips
1/2 teaspoon vanilla
9 cups Crispix cereal (any flavor)
3 cups powdered sugar
Instructions:
1. Combine peanut butter, butter and chocolate chips in a microwave safe bowl.
2. Microwave for one minute then stir to blend all ingredients thoroughly. Add 1/2 teaspoon vanilla. Stir well.
3. Place the 9 cups of Crispix cereal in a very large bowl.
4. Pour the peanut butter-chocolate mixture over the cereal and toss evenly, making sure all the cereal gets a good covering.
5. Place the powdered sugar in a large zip-lock type plastic bag.
6. Add the peanut butter-chocolate cereal mixture to the bag, leaving enough room for the puppy chow to be shaken (you may have to divide the mixture into smaller batches, coating one batch at a time).
7. Shake the bag vigorously to evenly coat each piece of the puppy chow with powdered sugar.
8. Once the mixture is fully coated, place in a large serving bowl.
9. Coat any additional pieces by shaking the mixture in the powdered sugar filled bag.  Add powdered sugar to the bag as needed until all the mixture is coated.

Enjoy!

Classic Italian Meatballs

Ingredients

• 4 eggs, slightly beaten
• 1/4 cup water
• 1 cup buttermilk
• 1-1/2 cup unseasoned bread crumbs (I use whole wheat)
• 4 teaspoons minced garlic
• 1 medium onion, finely minced or grated
• 1 cup fresh Italian parsley, chopped
• 1 cup grated Parmesan cheese
• 1 tablespoon dried leaf oregano
• 2 teaspoons kosher salt
• 1 tablespoon ground black pepper
• 1-1/2 lbs. ground pork
• 3 lbs. ground beef

Directions

Preheat oven to 375 degrees. Combine eggs, water, buttermilk, and breadcrumbs in a bowl; let rest for 10 minutes. The mixture will thicken as the bread crumbs absorb the liquid. To this thickened mixture, add garlic, onion, parsley, cheese, oregano, salt, and pepper; stir until combined. In separate large bowl, combine ground pork and beef. Mix meats with fingers or a large fork using a light touch until 2 meats are combined throughout. Add bread crumb mixture to meats. Mix these together, again using a light touch with fingers or large fork. Combine ingredients well, but do not overmix. Form meatballs with hands, or use a scoop. For larger meatballs, use 1/4 cup meat per meatball or use a generous 2" scoop. For mini meatballs, use 1 to 1-1/2 tablespoons per meatball or a generous 1-1/4" scoop. Place meatballs on baking sheets. Bake large meatballs for 30 minutes and mini meatballs for 15 minutes, until no longer pink in center.

 

Enjoy!

French Onion Soup

Ingredients

• 1 stick Butter
• 4 whole Large (or 6 Medium) Yellow Onions, Halved Root To Tip, And Sliced Thin
• 1 cup (generous) Dry White Wine
• 4 cups Low Sodium Chicken Broth
• 4 cups Beef Broth
• 2 cloves Minced Garlic
• Worcestershire Sauce
• Several Thick Slices Of French Bread Or Baguette
• 5 ounces, weight (to 7 Ounces) Gruyere Cheese, Grated

Preparation Instructions

Preheat oven to 400 degrees.
Melt butter in a heavy soup pot or Dutch oven over medium-low heat. Add onions and cook, covered, for 20 minutes. Place soup pot into the oven with the lid slightly ajar to ensure the onions will brown. Allow onions to cook in the oven for 1 hour, stirring at least once during the cooking process so onions won’t stick and burn.
Remove pot from oven and place back on stovetop over medium heat. Stir, scraping off all the brown, flavorful bits. Turn off heat and pour in wine. Turn heat back to medium. Cook wine for five minutes, allowing it to reduce. Add broths, Worcestershire Sauce and minced garlic and reduce heat to low. Simmer for 30 to 45 minutes.
Butter one side of the bread slices and broil over low heat, allowing bread to brown and become crispy.
When soup is ready, ladle into bowl or ramekin. Place crispy bread on top, and then sprinkle generously with grated cheese. Broil until cheese is melted and bubbly.
Serve immediately.

Mashed Potatoes

Ingredients

• 5 pounds Russet Or Yukon Gold Potatoes
• 3/4 cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened
• 1/2 cup (to 3/4 Cups) Half-and-Half
• 1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
• 1/2 teaspoon (to 1 Teaspoon) Black Pepper

Preparation Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
Enjoy!

Pork Tenderloin in Slow Cooker

Pork tenderloin

1 cup maple syrup

1 cup soy sauce

1 box Swanson chicken broth

1 can diced tomatoes

 

Directions:

 

Place pork in bottom of crock pot.

Pour syrup and soy sauce over pork.

Add tomatoes.

Add chicken broth.

Cook on low for 8 hours.

 

Meat falls apart- great for sandwiches.

Slow Cooker Sweet Potato and Apple Soup

Ingredients

½ large onion, cut into large dice

1 lb white potatoes (2 small or 1 large), scrubbed clean and cut into 1 inch pieces with the skin left on

1½ lbs sweet potatoes (3 small or 2 large), scrubbed clean and cut into 1 inch pieces with the skin left on

2 apples, cut into 1 inch pieces with the skin left on

3 cloves garlic, crushed

½ teaspoon salt

4 cups chicken broth/stock

4 tablespoons butter, divided

 cup fresh sage leaves, cut into strips (using culinary scissors or a knife)

Instructions

2. In the bottom of a slow cooker put in the onion, potatoes, apples, garlic, and salt. Pour the chicken broth/stock (or vegetable broth/stock) over top.
4. Turn the slow cooker onto high and cook for 5 hours.
5. Puree the hot soup either in batches in a countertop blender or by just sticking a hand immersion blender right into your slow cooker (recommended).
6. Stir in 2 tablespoons of the butter.
7. In a medium sized pan over medium heat melt the other 2 tablespoons of butter. Add the sage leaves and cook while stirring until butter browns and leaves are crisp, about 1-2 minutes. Top soup with brown buttered sage and serve immediately.

Fast Easy Stew

Ingredients
2 pounds frozen solid and maybe even frostbitten stew meat
1/3 cup soy sauce (LaChoy is gluten free)
1/3 cup maple syrup
2 tablespoons dried onion flakes (or 1 large onion, peeled and diced. We didn't have any.... gah.)
2/3 cup beef broth

Directions
Dump everything into the pot. Because my meat was frozen, I didn't have the opportunity to stir it. No worries.
Cover, and cook on low for 8 to 10 hours, or on high for about 5 or 6 hours. If you are home during the day and can stir it once to disperse the ingredients, go ahead and do so after a few hours. If you are not home, don't worry about it. Just stir well before serving.

Your meat is finished when it can break apart with a spoon. Serve with mashed potatoes and/or roasted vegetables.

Enjoy!

Simple Slow Cooker Coq Au Vin

Ingredients: 

• 8 boneless, skinless chicken thighs
• Salt and pepper to taste
• 3 tablespoons all-purpose flour
• 4 slices bacon, roughly chopped
• 3 tablespoons unsalted butter or extra-virgin olive oil, divided
• 1 (12 ounce) package white or baby bella mushrooms, quartered
• 2 carrots, chopped
• 1 medium yellow onion, chopped
• 2 cloves garlic, chopped
• 1/2 cup low-sodium chicken broth
• 1 1/2 cup red wine
• 2 large sprigs fresh thyme

( You can use chicken breasts if you want)

Method: 

Arrange chicken on a large sheet of waxed paper. Season both sides with salt and pepper. Lightly coat chicken all over with flour and set aside.

Heat a large nonstick skillet over medium heat. Add bacon and cook until golden and just crisp, 3 minutes. Drain bacon on paper towels and set aside. Discard drippings and wipe out skillet. Melt 2 tablespoons butter (or heat oil, if using) in same skillet over medium high heat. Add chicken and cook until lightly browned all over, about 3 minutes per side. Transfer chicken to a large plate as done and set aside.

Melt remaining 1 tablespoon butter or oil in same skillet. Add mushrooms and cook until edges begin to brown, 3 to 5 minutes. Add carrots, onions, garlic and salt and cook until vegetables just begin to soften. Transfer vegetables and broth to crock pot. Arrange chicken on top. Sprinkle bacon over chicken. Add wine and thyme sprigs. Cover and cook on low for 6 to 7 hours. Season with salt and pepper, then serve.

Enjoy!

The Ultimate Eggplant Parmesan

Ingredients

• Extra virgin olive oil
• 1 Spanish onion, diced
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves
• 1/2 medium carrot, finely grated
• 2 (28-ounce) cans peeled, whole tomatoes, crushed by hand, juices reserved
• Salt and pepper
• 3 large eggplant
• 1 bunch fresh basil leaves, sliced (optional; I left it out b/c basil’s not in season)
• 1 pound fresh mozzarella, sliced 1/8-inch thick
• 1/2 cup (or more) freshly grated Parmesan (for something like this, I use the store-ground stuff—not the kind from a can, but the kind in the refrigerated section; make sure it’s real Parm and it will save you a step)
• 1/4 cup fresh bread crumbs, lightly toasted under a broiler or in a skillet

Instructions

1. Start by making the tomato sauce. In a large saucepan, heat 1/4 cup olive oil over medium heat. Add the onion (and a pinch of salt) and cook for a few minutes until it softens; then add the garlic and wait for both to turn a light golden brown.
2. Add the thyme and carrot and cook five minutes more; then add the tomatoes and juice, a pinch of salt, bring to a boil–stirring often–and then lower to a simmer. Cook like this for 30 minutes, stirring occasionally, until the sauce looks thick and tastes terrific (adjust with more salt, as necessary). Set aside.
3. Preheat the oven to 450 degrees F.
4. Oil a baking sheet with olive oil.
5. Slice each eggplant into 6 pieces about 1 to 1/2-inches thick; place as many slices as you can on to the baking sheet (you’ll have to do this in batches), drizzle them with a little more olive oil, salt and pepper. Pop into the hot oven and bake until they’re deep brown on top, about 15 minutes. Remove the eggplant slices to a plate to cool and roast the remaining eggplant.
6. Lower the oven temperature to 350 degrees F. In a large baking pan, begin your layering. Start with the largest pieces of eggplant on the bottom, then a layer of tomato sauce, basil (if using), one slice of mozzarella for each eggplant slice, and a sprinkling of Parmesan. Top with a layer of smaller eggplant slices, more sauce, more basil, more mozzarella and more Parmesan. If you have more eggplant and cheese to work with, you can do another layer, but I stopped here. Finish by topping the whole baking pan with the breadcrumbs.
7. Place in the oven and bake until the bread crumbs are golden on top and the cheese is melted, about 20 minutes. Serve it up hot!

Enjoy!

Slow Cooker French Onion Soup

Ingredients

For the base:
• 6 tablespoons unsalted butter, cut into pieces
• 4 large yellow onions, thinly sliced
• 8 cups low sodium beef broth*
• 1 bay leaf
• 2 cloves garlic, minced
• ¾ teaspoon salt
• ½ teaspoon pepper
For serving:
• 4 to 5 cups cubed crusty bread (I use a multi-grain loaf)
• freshly shredded gruyere cheese

Instructions

1. Turn on your crockpot and set it to high. Add in the butter chunks and then put on the cover. Once the butter is melted, add in the onions. Mix to combine. Put on the cover and let cook for about 1 hour.
2. After the first hour, give the onions a good stir. Place a double layer of paper towels under the lid (which will help to absorb some of the moisture - you’ll want to replace this layer about 2 to 3 times during the cooking process). Continue to cook on high for about 5 to 6 additional hours, stirring the onions about every 35 to 45 minutes.** You want the onions to be a caramel color. Toward the end of the cooking time, keep a closer eye on the onions (you don’t want to let them burn and may need to stir them more often).
3. Discard the paper towels. Turn down the crockpot to low. Add in the broth, bay leaf, garlic, salt and pepper. Cover and cook for 1 hour. Discard the bay leaf and then taste and adjust with additional salt/pepper if needed.
4. Preheat your broiler. Place oven-safe bowls or crocks on a baking sheet. Spoon the soup into the bowls. Place a handful of bread cubes in each bowl and then sprinkle the top with some of the cheese. Broil for about 2 to 4 minutes, until the cheese is golden and bubbly.

Notes

*Depending on your broth, you’ll need to adjust the amount of salt to your taste. I’ve found that different brands of low sodium broth will vary in how salty they are - so just taste and adjust as needed. You can always add more salt later, so start with a lower amount and go from there.

Enjoy!

Granny’s Cocoa Cream Pie

It’s simple and tasty. This really was a simple desert often used during the 30’s and 40’s.
...

½ c. cocoa
¼ cup cornstarch/or arrowroot powder (or ½ c. all purpose flour)
3 egg yolks
1 ½ c. sugar
¼ tsp. salt
2 c. milk
1 tsp. vanilla
Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Cream pies take some time to thicken, so stir... and stir (10-15 min). Using a heavy bottom pan really helps. Just keep it up until it thickens. Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream if you like :0 Or use the left over egg whites for a meringue topping!

Enjoy!

Pasta Primavera

Ingredients

Vegetables:

• 3 tablespoons olive oil
• 2 large carrots, peeled and sliced diagonally
• 1 cup bite-size broccoli pieces
• 1 whole red bell pepper, seeded and sliced into strips
• 2 tablespoons butter
• 4 ounces white mushrooms, washed and sliced
• 2 medium zucchini, sliced diagonally
• 1 medium summer squash, sliced diagonally

Sauce:

• 4 cloves garlic, minced
• 1/2 large onion, diced
• 1/2 cup chicken broth
• 1/4 cup white wine
• 1/2 cup heavy cream or half-and-half
• 1/2 cup grated Parmesan, plus more for serving
• Salt and freshly ground black pepper
• 1/2 cup frozen peas
• 12 whole fresh basil leaves, chopped, plus more for serving
• 1 pound pasta (fettuccini), cooked according to package directions and drained

Directions

For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook, about 1 minute. Then add the broccoli and cook, about 1 additional minute. Add the red peppers and cook, about 1 minute. Remove the vegetables from the skillet and set aside.

To the skillet, add the butter and the remaining 1 tablespoon oil and allow it to heat up. Add the mushrooms, zucchini and squash and cook until the vegetables are starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet, add to the other vegetables and set aside.

For the sauce: Add the garlic and onions to the skillet and cook until starting to turn translucent, about 2 minutes.

Next, pour in the chicken broth and wine and stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook the liquid for 3 to 4 minutes, allowing it to reduce by about half. Stir in the cream and Parmesan and allow the cheese to melt. Add salt and black pepper to taste.

Add all the vegetables to the sauce along with the peas and basil. Stir to combine. If the sauce needs a little more liquid, splash a small amount of broth as needed. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta. Toss to combine. Sprinkle with extra basil and serve with extra Parmesan.

Notes

Cook's Note: If you're averse to wine, use all chicken broth instead.

Enjoy!

Slow Cooker Beef and Barley Soup

Ingredients

• 1 pound stewing beef
• 1/2 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons extra virgin olive oil
• 2 cups sliced carrots, peeled
• 1 cup chopped celery
• 1 1/2 cups chopped onion
• 2 cups sliced cremini mushrooms
• 1 medium zucchini, sliced and chopped
• 3 tablespoons minced garlic
• 1 small jalapeno (optional)
• 2-3 tablespoons fresh chopped thyme leaves
• 64 ounces reduced sodium beef broth
• 8.8 ounces barley
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2-3 tablespoons Worcestershire Sauce
• 1/4 cup chopped fresh parsley

Directions

1. Place beef pieces into a large ziptop bag. Add flour, salt and pepper. Shake to coat evenly.
2. Heat olive oil in a large skillet or pot over medium heat. Brown coated beef pieces on both sides until browned, about 5 minutes per side. Transfer beef to 5 quart crock pot on high.
3. In same skillet beef was browned, add 2 more additional tablespoons of olive oil. Saute carrots, celery, onions, mushrooms, zucchini, garlic and thyme. Cook and stir for about 10 minutes. Transfer to crock pot. Stir in beef broth, barley, salt, pepper and worcestershire sauce. Close with lid and cook on high for 3-4 hours. About an hour before soup is done, stir in fresh parsley. Serve with crusty bread.

Enjoy!

Slow Cooker Family-Favorite Chili

Ingredients

2

lb lean (at least 80%) ground beef

1

large onion, chopped (1 cup)

2

cloves garlic, finely chopped

1

can (28 oz) diced tomatoes, undrained

1

can (16 oz) chili beans in sauce, undrained

1

can (15 oz) tomato sauce

2

tablespoons chili powder

1 1/2

teaspoons ground cumin

1/2

teaspoon salt

1/2

teaspoon pepper

Directions

• 1 In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
• 2 In 4- to 5-quart slow cooker, mix beef, onion and remaining ingredients.
• 3 Cover and cook for 6 to 8 hours

Enjoy!

Oatmeal Chocolate Peanut Butter No-Bake Candy Bars

Ingredients:
1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats (not instant)
1 1/4 cups mini chocolate chips
3/4 cup dried cranberries

Directions:
In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted.
Spread into a 9x13 pan. Refrigerate until hardened, about an hour.
Store in refrigerator...

Enjoy!

Bean and Barley Soup

Ingredients

• 1 cup dried multi-bean mix or Great Northern beans, picked over and rinsed
• 1/2 cup pearl barley
• 3 cloves garlic, smashed
• 2 medium carrots, roughly chopped
• 2 ribs celery, roughly chopped
• 1/2 medium onion, roughly chopped
• 1 bay leaf
• Kosher salt
• 2 teaspoons dried Italian herb blend
• Freshly ground black pepper
• 1/2 ounce dried porcini mushrooms, crumbled if large, optional
• One 14-ounce can whole tomatoes, with juice
• 3 cups cleaned baby spinach leaves (about 3 ounces)
• 1/4 cup freshly grated Parmesan Balsamic vinegar, for drizzling
• Extra-virgin olive oil, for drizzling

Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.

Ham Hock & 15 Bean Soup

Ingredients

• 1 medium-large yellow onion
• 4-5 stalks celery, diced
• 4-5 medium carrots, diced
• 4 cloves garlic, minced
• 1 large smoked ham hock
• 1 lb. dry 15 bean mix
• 1 can of diced tomatoes
• 2 whole bay leaves
• 1 tsp dried parsley
• 1 tsp dried oregano
• 1 tsp dried basil
• 1-2 Tbsp chicken bouillon
• salt/pepper to taste
• 6-7 cups water
• 1-2 cups largely diced ham (I cut up a ham steak) - optional

Instructions

1. In a large pot, add the beans and cover completely with water. Soak for 24 hours.
2. Turn your crock pot on high.
3. Evenly place the diced onion, carrots, celery and minced garlic over the bottom of the crock pot.
4. Nestle the ham hocks down into the vegetables.
5. Drain and rinse the soaking beans. Pour them over the vegetables, being careful not to disturb their placement.
6. Pour the diced tomatoes over the beans.
7. Sprinkle the parsley, oregano, basil and bouillon over the top. Add the bay leaves. Salt/pepper to taste. With your fingers, gently move the beans around so the seasoning is evenly incorporated - again being careful not to disturb the vegetables.
8. Fill the crock pot with water until the soup is covered.
9. Cook on high 6 hours.
10. Remove the ham hock, pull off the meat and cut into bite size chunks and put the meat back in the crock pot. If you like a lot of meat, like I do, add the additional 1-2 cups of largely diced ham,
11. Check the seasoning and adjust accordingly. Cook another 1 hour on low or until the diced ham is hot.

If you like some kick you can add some chili powder.

Enjoy!

REESE'S PEANUT BUTTER BARK

2 packages HERSHEY'S Semi-Sweet Chocolate Baking Bar
1-2/3 cups REESE'S Peanut Butter Chips
1 tablespoon shortening...
1/2 cup roasted peanuts or toasted almonds

1. Cover cookie sheet or tray with wax paper.

2. Place chocolate in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.

3. Immediately place peanut butter chips and shortening in second microwave-safe bowl. Microwave at MEDIUM 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred; stir in peanuts.

4. Alternately spoon above mixtures onto prepared tray; swirl with knife for marbled effect. Gently tap tray on countertop to even out thickness of mixture. Refrigerate about 1 hour or until firm. Break into pieces. Store in cool, dry place. About 1 pound candy.

*While it's not necessary to toast almonds, if you'd like to do so: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.

Enjoy!

3 Envelope Roast

Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water
Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Enjoy!

Sweet Potato Casserole

Ingredients:
CRUST
1 cup brown sugar
1/3 cup flour...
1 cup chopped nuts (pecans preferred)
1/4 cup butter (melted)

SWEET POTATO MIXTURE
3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/2 cup butter, melted (1/2 cup)

Directions:

1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

2. Preheat oven to 350 degrees.

3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.

4. Pour mixture into buttered baking dish.

5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Enjoy!

Pumpkin Chicken Chili

Ingredients

• 3 lbs of chicken, cubed
• 3 cups organic pumpkin puree
• 2 cups bell pepper, diced
• 2 cups of red onion, diced
• 3 jalapeños, diced, seeds optional
• 1 cup chicken stock
• 1 cup white wine (Optional)
• 28 ounces organic tomatoes with their juice, diced
• 6 ounces organic tomato paste
• 1 cloves of garlic, minced
• 3 tbsp chili powder
• 2 tbsp pumpkin pie spice
• 2 tbsp fresh cilantro, diced
• 1 tbsp cocoa powder
• 1 tsp ground coriander
• 1/2 tsp sea salt
• 1 whole cinnamon stick
• 2 tbsp coconut oil

Instructions

1. Heat your coconut oil in a dutch oven over medium heat
2. Saute your onions until lightly browned, then add your bell peppers, jalapenos, and garlic and saute for another 5 minutes
3. Add in your chicken, chicken stock, white wine, organic tomatoes, organic tomato paste, chili powder, pumpkin pie spice, coriander, salt, and cinnamon stick and simmer for 20 minutes
4. Stir in your pumpkin, cilantro, and cocoa powder and cook for an additional 5 minutes
5. Reduce heat to low and let sit until ready to serve or serve immediately
6. Enjoy and if there is too much, you can freeze it and eat later on in the week

Paleo Pumpkin Bars

• ⅓ cup coconut flour
• ¼ teaspoon celtic sea salt
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• 4 large eggs
• 1 cup fresh roasted pumpkin or winter squash (will not work with canned pumpkin)
• ⅓ cup honey
• ¼ cup coconut oil
• ½ cup chocolate chunks

1. In a food processor, combine coconut flour, salt, baking soda and cinnamon
2. Pulse in eggs, pumpkin, honey and oil until well combined
3. Stir in the chocolate chips by hand
4. Transfer batter to an 8 x 8 inch baking dish
5. Bake at 350° for 20-30 minutes
6. Cool and serve

Pumpkin Minestrone Soup

2 cups of chopped onions

1 cup of sliced celery

1/4 cup of parsley

2 garlic cloves, minced

1/4 cup of vegetable oil

5 cups of beef broth

2 cups of chopped tomatoes

1 can (15 oz) of tomato sauce

1 cup of fresh carrots

2 tsp. dry basil ( I used fresh)

1/2 tsp. salt

1/4 tsp. pepper

1 1/2 cup of sliced zucchini

1 cup of fresh green beans

1 (16 oz) can of kidney beans

1 (15 oz) can of garbanzo beans

1 cup of uncooked pasta

Parmesan cheese

( I added some Italian sausage)

Instructions

1. Put everything in the pumpkin except the pasta and parmesan.
2. Place the pumpkin on a cookie sheet.
3. Boil the pasta noodles and add them to the soup for the last remaining 10 minutes of baking time.
4. Bake for one hour at 350 degrees or until vegetables are soft.
5. Add Parmesan cheese on the top.

Make sure to clean out your pumpkin first!

Enjoy!

Strawberry Pretzel Pie

Ingredients
2 1/2 cups crushed pretzels

3 tablespoons sugar...

3/4 cup butter or margarine

1 8-ounce package cream cheese, softened

1 cup sugar

1 12-ounce Cool Whip

1 6-ounce package Strawberry Jello

2 cups boiling water 1 -10 ounce bag frozen sliced strawberries

Whipped cream or Cool Whip for garnishing



Directions

Topping: Add 2 cups boiling water to Jello; mix well. Add strawberries to jello. Cool Jello mixture in fridge until thick.

Crust: Melt butter; add sugar. Crush pretzels with rolling pin and add to butter mixture. Press into bottom of greased 9×13 inch baking pan. Bake 10 minutes at 350 degrees; cool well. Filling: Combine cream cheese and 1 cup sugar; beat well. Add Cool Whip; spread over cooled crust. Pour or spoon thickened jello mixture over cream cheese mixture and set until firm. Spread additional Cool Whip over the top, cover with foil & refrigerate for at least 2 hours.

Enjoy!

Easy Black Bean Salad

Directions

Heat 2 smashed garlic cloves, 1 diced jalapeno and 1 teaspoon cumin seeds in a skillet with olive oil over low heat, 5 minutes. Toss a 15-ounce can of black beans, 1 1/2 cups each diced cucumber and halved grape tomatoes, 4 chopped scallions, a squeeze of lime juice and some chopped cilantro in a bowl. Mash the hot garlic mixture and add to the beans. Season with salt and toss with watercress.

Enjoy!

Mashed Cauliflower (so simple to make!):

• Steam a head of organic cauliflower for 10 minutes.
• Put in food processor until smooth.
• Add in anything you like (for instance, roasted garlic, parsley, olive oil, rosemary, etc)
• Celery root works great, too, if you don’t have cauliflower.

Enjoy!

red beans & paleo “rice”

2 T extra virgin olive oil
1 sweet onion, sliced
2 med carrots, sliced thin lengthwise then into 2″ strips
3 cloves garlic, minced
2 t fresh thyme leaves
1 c dry white wine
20 oz canned whole tomatoes in puree (roughly 75% of a 28 oz – see note below)
1-1/2 c chicken broth
2 ears fresh corn, cut into quarters (omit for grain-free)
1 lb turkey kielbasa or smoked andouille sausage, see note below
1 can kidney beans, drained and rinsed
2 T clarified butter or ghee (substitute olive oil for dairy-free)
2 t Old Bay seasoning
pinch or two of cayenne  pepper
coarse salt and pepper
2 c arugula, lightly chopped
2 T fresh flat-leaf parsley, chopped
1/2 lime, sliced into thin rounds
Quick Paleo “Rice” (recipe follows)

Heat olive oil in a large pot, then add onions and saute until translucent, about 4 minutes, then add carrots. Saute for 5 minutes, then add garlic and thyme, cook for 3 more minutes. Add the white wine and reduce by half, scraping any bits from the bottom of the pan to de-glaze. Add broth, tomatoes in puree, kielbasa, corn, kidney beans, Old Bay and cayenne pepper. Cook stirring occasionally for 5 minutes, the cover and cook for another 5 minutes.

Add the Ghee (or clarified butter or olive oil) and lime rounds. When incorporated, gently stir in arugula and parsley, reserving a bit of each to garnish the top. Season to taste with coarse salt and pepper. Ladle into bowls alongside a scoop of Quick Paleo “Rice” (recipe follows).

1 head cauliflower, cut into florets
1 T extra virgin olive oil
juice of half a lime
1/2 t chili powder
coarse salt and pepper to taste

Working in batches, pulse cauliflower in food processor 20-25 time until pieces are a little larger than rice. A variety in texture is nice here, don’t over process or you will have puree. Repeat, reserving any large pieces to process with the next batch.

Heat a large skillet and add oil, then cauliflower. Saute about 5 minutes stirring frequently. Season with chili powder, salt & pepper and lime juice, saute for another 2 minutes until barely tender.

Enjoy!

Paleo Sweet Potato Stuffing

Ingredients

4-5 small sweet potatoes, peeled and cut into 1/2 inch pieces
4 tablespoons olive oil
salt & freshly ground pepper
4 celery stalks, thinly sliced
2 medium onions, chopped
1/2 cup dry white wine
8 oz. country style (not in a casing) pork sausage
2 large eggs, beaten
1/2 cup chicken broth
4 tablespoons golden raisins
3 tablespoons chopped fresh sage
1/2 cup chopped pecans

Directions

Preheat oven to 400° F. On a baking sheet, toss the sweet potatoes with 1 tbsp oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stick the baking sheet in the oven and roast potatoes until just tender, about 20 minutes.
Meanwhile, heat 3 tbsp oil in a large skillet over medium heat. Add the celery, onions, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until vegetables are softened and beginning to brown, 10 to 12 minutes. Add the sausage and cook through until thoroughly browned. Add the wine and cook until it evaporates, 2 to 4 minutes.
Transfer the mixture to a large bowl along with the roast sweet potatoes and let everything cool for 10 minutes or so. Turn oven down to 375.
Add the beaten eggs, sweet potatoes, broth, pecans, raisins and sage to the veggie mixture and combine well. Use olive oil to grease a 9-by-13-inch baking dish. Transfer the mixture to the prepared baking dish. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake until browned, 20 to 30 minutes more.

Enjoy!

Paleo Sweet Potato Gnocchi

Ingredients:

• 2 sweet potatoes
• 4 eggs
• 2 cups tapioca flour
• 1 1/2 c almond flour
• 3/4 c coconut flour

Method:

1. Peel, chop and boil the sweet potato until cooked
2. Drain and set aside to cool down (About 20 minutes)
3. Put a large pot of salted water on to boil.
4. In a food proccer puree the sweet potato with the egg
5. Slowly add the ‘flours’ until combined
6. The ‘dough’ will still be too soft to handle, but thats ok, we’re not going to…
7. Get a ziplock baggie and transfer as much dough to it to fill it half way
8. Cut a hole in one corner and using it like a pipebag, pipe dough into boiling water. (Only pipe in as much as allows the gnocchi to easily move about)
9. When the gnocchi float to the top and stay there, they are done.
10.  Using a slotted spoon, transfer the gnocchi to an oiled bowl.

Now they are ready to add to your favorite sauce.

Enjoy!

Olive Garden Pasta E Fagioli Soup in a Crock Pot

Ingredients:

• 2 lbs ground beef
• 1 onion, chopped
• 3 carrots, chopped
• 4 stalks celery, chopped
• 2 (28 ounce) cans diced tomatoes, undrained
• 1 (16 ounce) can red kidney beans, drained
• 1 (16 ounce) can white kidney beans, drained
• 3 (10 ounce) cans beef stock
• 3 teaspoons oregano
• 2 teaspoons pepper
• 5 teaspoons parsley
• 1 teaspoon Tabasco sauce (optional)
• 1 (20 ounce) jar spaghetti sauce
• 8 ounces pasta

Directions:

1. 1
   Brown beef in a skillet.
2. 2
   Drain fat from beef and add to crock pot with everything except pasta.
3. 3
   Cook on low 7-8 hours or high 4-5 hours.
4. 4
   During last 30 min on high or 1 hour on low, add pasta.
5. Enjoy!

Crockpot Roast

5-6 potatoes peeled and cut up into 2 inch cubes.
(If really low on time, they have pre-peeled potatoes in a can! I know, I know, but they taste pretty good.)
1 bag of baby carrots
1 medium to large onion sliced in rings
1 or two cans of beef broth
Roast (chuck, shoulder any kind will do, I usually opt for the smaller ones and put more carrots in ours)
Spices: salt, pepper, paprika, oregano or whatever you want to experiment with...

Layer: carrots first, potatoes, then the roast with the onion rings.
Pour beef broth over all.
Sprinkle the roast and onions with salt, pepper, and spices.
Cook on low for 8 hrs. or high for 6 hrs. or until the meat is very tender and falls apart.

Enjoy!

Crockpot Potato Leek Soup

1 Leek

1 small onion

5 or 6 golden potatoes

2 cans cream of mushroom soup

1 (16 oz) container of sour cream

Salt, pepper, "Nature's Seasons" spice

1. Wash and cut up potatoes

2. Wash and dice a trimmed leek

3. Dice small onion

4. Add potato, leek and onion to crockpot

5. Cover with water about 2 inches above potatoes

6. Cook on low for 3-4 hours

7. Add soup, sour cream and spices 

8. Let simmer for another half hour to hour. 

 

Enjoy!

 

Recipe Credit: Joanie Gentry

37 CALORIES BROWNIES

3/4 cup nonfat Greek yogurt (I used vanilla)
1/4 cup skim milk...
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1/3 cup applesauce
1 teaspoon baking powder
1 pinch salt

Preheat the oven to 400°F. Grease a square baking dish (I used 8"x8"). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares.

Enjoy!

Cherry Cheese Coffee Cake

Cake & filling
2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered su...gar
1 egg
1/2 tsp. vanilla or almond extract
21 oz. can cherry pie filling

Glaze
1/2 cup powdered sugar
2-3 teaspoons milk

Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center. Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling. Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown. Cool slightly. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.

Enjoy!

Roasted Garlic Mushrooms

16 even-sized open cup mushrooms, stalks cut level
3 tbsp Olive Oil...
75g unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
50g fresh breadcrumbs


Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.

Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.

Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Enjoy!

Broccoli Soup

1/3 stick butter
2 cup chicken broth
2 c. milk
3 tlbs flour
2 pkg. frozen chopped broccoli
In large dutch oven
Melt butter - add flour to make paste - add chicken broth, milk and thawed broccoli.  Salt and pepper to taste. Simmer approx. 1 hr
If you would like the soup thicker at this point add corn starch - not flour

Enjoy!

Blonde Brownies

2 c. flour
1/4 teas. baking soda
1 teas baking powder
1 teas salt
2 c. packed brown sugar
2/3 c.. shortening, melted
2 eggs
2 teas vanilla
2 c. choc. chips
1/3 c. chopped nuts

Mix flour, soda, baking powder and salt

Add sugar to shortening - eggs - vanilla

Add flour mixture to sugar mizture

Spread in 13 x 9 pan. Sprinkle with chips and nuts

Bake 350° for 30 mins

Cool in pan; cut in bars

Enjoy!

Paleo Coconut Flour Banana Pancakes

Ingredients

• 3 Eggs
• 1/2 Cup Mashed Banana
• 1/4 Teaspoon Vanilla Extract
• 1/2 Tablespoon Ground Cinnamon
• 2 Tablespoons Honey
• 2 Tablespoons Coconut Flour
• Coconut Oil
• Optional: Dried Blueberries, Walnuts or Coconut Flakes

Heat pan or griddle with coconut oil to Medium/High Heat
Begin by whisking 3 eggs in a large bowl.
Mix in mashed banana (Some small pieces are desired), Vanilla, Cinnamon, and Honey
Add in Coconut Flour Whisk together
Let sit for about 5 minutes. The allows the coconut flour to thicken the batter.
Pour batter onto pan or griddle (silver dollar size)
Let cook on the first side for about 4-6 minutes depending on the heat level. They will begin to bubble at about 2 minutes but don\’t get impatient and flip them
Okay, they should start to look as if the top side is nearly done cooking. You can tell it is the right time when the top takes on more of a matte look and no longer looks like raw batter. At this point they are ready to be flipped.
Top with Maple Syrup, Honey, Butter, Fruit, or whatever you like.
Enjoy!

Paleo Broccoli Casserole

Ingredients:

• 1 1/2-2 pounds broccoli florets
• 1 tbsp grass-fed butter (coconut oil or duck fat)
• 1 small yellow onion, thinnly sliced
• 2 cloves of garlic, minced
• 16 oz sliced white mushrooms
• 1 tea dried thyme
• 4 eggs, room temp.
• 1 cup full-fat coconut milk, room temperature
• salt and pepper to taste

Instructions:

1. Preheat oven to 350° F.
2. Boil the broccoli in a large pot until fork tender.
3. While the broccoli is boiling, melt the butter in a large skillet over medium-heat.
4. Add the onion to the skillet and saute until translucent.
5. Add the garlic and mushrooms to the skillet, season with thyme, salt and pepper and continue to saute until tender.
6. While the onion and mushrooms are cooking, drain the water from the broccoli. Allow the broccoli to cool to the touch, and chop and large pieces into bite-size pieces.
7. Add the boiled broccoli to the onion and mushrooms, and gently stir until combined.
8. Grease a 9 x 13-inch baking dish with your choice of cooking fat.
9. Pour the broccoli and mushroom mixture into the well greased baking dish in an even layer.
10. In a medium sized mixing bowl, whisk together the eggs and coconut milk.
11. Carefully pour the eggs and coconut milk over the vegetables, be sure to coat evenly.
12. Season once more with salt and pepper, and place in the oven to bake at 350° F for 1 hour.
13. Enjoy!

Paleo Turkey

Ingredients for Turkey:

• 1 pastured turkey
• Duck fat
• Salt and pepper

To prep, stuff and cook the turkey:

1. Preheat oven to 325.
2. Place turkey in a roasting pan.
3. Season turkey with salt and pepper, including the body cavity.
4. Stuff turkey with pork stuffing.
5. Place any remaining stuffing into a baking dish, cover and place in the fridge.
6. Rub turkey with duck fat.
7. Tuck wings under the breast, and tie the legs together with kitchen twine.
8. Tent turkey with aluminum foil, and place in the oven.
9. Roast turkey 20 minutes per pound at 325 degrees, this will be about 5 hours for a 16 lb turkey.
10. Place outside stuffing in the oven, uncovered for the last 20-30 minutes of cooking, or until the stuffing is crispy on the tops, and the pork is cooked through. See post for stuffing.

Enjoy!

Paleo Stuffing

Ingredients For Stuffing:

• 1 pound ground pork
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 packs of button mushrooms, chopped
• 1 cup celery, chopped
• 4-6 cloves of garlic, minced
• 2 tablespoons each, rosemary, thyme, and sage, minced
• Salt and pepper to taste
• 2 tsp each, fennel seeds, anise, and paprika
• 1/2 tsp cayenne pepper
• 1 tsp coconut oil

**Note: Adjust stuffing measurements accordingly depending on amount of people being served. This stuffing filled a 16 lb turkey, as well as a 5 qt braising pan.

Process For Stuffing:

1. Heat coconut oil in a large skillet on medium heat.
2. Place bell pepper, mushrooms, and celery into skillet and saute.
3. In a large mixing bowl, combine ground pork, onion, garlic, rosemary, thyme, sage, fennel seeds, anise, paprika, cayenne, salt, and pepper.
4. Add ground pork mixture to skillet, and cook until pork is browned slightly.
5. Remove from heat, and discard any liquid in the pan.

Enjoy!

Oreo Cake

Ingredients:

For the Cake

1 (18.25 ounce) package devil's food cake mix {with or without pudding}
1 (5.9 ounce) package instant chocolate pudding mix
1 teaspoon kosher salt
2 teaspoons pure vanilla extract
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

For the Oreo Buttercream

1 stick salted butter – room temperature
1 stick unsalted butter – room temperature
1 tablespoon pure vanilla extract
1 1/2 pounds confectioner’s sugar (powdered sugar, 10x)
3-4 tablespoons very cold milk
25 Oreo cookies chopped

Directions:

For the Cake

1. Preheat oven to 350 degrees F. Line the bottoms of (2) 9 inch round cake pans with parchment and grease pans thoroughly.
2. In a large bowl, mix together the cake and pudding mix, salt vanilla, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and divide batter into the prepared pans.
3. Bake for 25-35 minutes, rotating pans half way through baking the baking time. Bake until the top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake for at least 30 minutes before inverting. Allow cake to cool completely on wire rack.

For the Oreo Buttercream

1. Cream the butters in the bowl of an electric or stand mixer. Add the vanilla extract and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk… one tablespoon at a time, combining well after each addition until you reach the desired consistency.
3. Fold in chopped Oreo Cookies and frost your cooled cake layers.

Enjoy!

Butterfinger Pie

6 (2 1/8 ounce) butterfinger candy bars, crushed
1 (8 ounce) package cream cheese
1 (12 ounce) carton Cool Whip
1 graham cracker crust

Directions
Mix first three ingredients together.
2
Put it in pie crust.
3
Chill.

Enjoy!

THE BEST Crockpot meal!

Ingredients: 1 bag of frozen tortellini
1 small bag of fresh spinach
2 cans of italian style diced tomatoes
1 box or 4 cups or vegetable broth...
1 block of cream cheese
put all ingredients in crockpot, chunking up the cream cheese. Cook on low for 5-6 hrs

Enjoy!

CREME OF COCONUT CAKE

1 box yellow butter cake mix
1 can creme of coconut
1 can Eagle Brand milk
8 oz. Cool Whip
1 pkg. frozen coconut (thawed)...
Bake yellow butter cake mix by directions on box in 13x9x2 pan. While cake is hot, pierce with fork. Combine can of creme of coconut and can of Eagle Brand milk and pour over cake. Cover and refrigerate. When cake is cool, spread with 8 ounces of Cool Whip and a package of frozen coconut (thawed). Store in refrigerator

Enjoy!

Cauliflower Soup

Ingredients

• 1 stick Butter, Divided
• 1/2 whole Onion, Finely Diced
• 1 whole Carrot Finely Diced
• 1 stalk Celery, Finely Diced
• 1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)
• 2 Tablespoons Fresh Or Dried Parsley, Chopped
• 2 quarts Low-sodium Chicken Broth Or Stock
• 6 Tablespoons All-purpose Flour
• 2 cups Whole Milk
• 1 cup Half-and-half
• 2 teaspoons To 4 Teaspoons Salt, To Taste
• 1 cup (heaping) Sour Cream, Room Temperature

Preparation Instructions

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown.
Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.
Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly.
Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.
Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.
Serve immediately.

Enjoy!

WEIGHT WATCHER EASY PEACH COBBLER

Ingredients
2 lb frozen peaches
1 box yellow cake mix
1 can(s) diet 7up or sprite...

Directions
1 Spread frozen peaches in Pam sprayed 13x9 pan.
2 Sprinkle dry cake mix over peaches.
3 Pour 7up over cake mix.
4 Cover with foil and bake for 20 minutes at 350 degrees.
5 Uncover and bake for 40 minutes.
6 ENJOY!!

This is a Weight Watcher recipe. You can use any frozen fruit and any lemon lime diet soda.

Breakfast casserole in the crock pot! Cooks while you sleep!

Ingredients:
1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage
maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese
Directions:
1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of salt....
...and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.
Some fun variations of this recipe. Before cooking (during prep) you can add:
chunks of sourdough bread
diced chiles
salsa
diced green onions

Enjoy!

Garlic Oil Sauteed Pasta with Broccoli

Ingredients

• 1/3 cup extra-virgin olive oil
• 2 cloves garlic, smashed
• 1/4 teaspoon red pepper flakes
• 1/4 head broccoli, sliced into very thin florets, stalk peeled and cut into matchsticks
• Kosher salt and freshly ground black pepper
• 2 tablespoons red wine vinegar
• Few tablespoons water or pasta cooking water, if needed
• 2 cups penne pasta, cooked al dente
• Parmesan cheese, for garnish

Directions

In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
Cook's Note: Use pasta water if the pasta was made fresh.
Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.

Enjoy!

Chicken Paleo Soup

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-1/2 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• 1/4 cup Diced Green Bell Pepper
• 1/4 cup Red Bell Pepper
• 3 cloves Garlic, Minced
• 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans (15 Oz. Can) Black Beans, Drained

Instructions

Place all ingredients in slow cooker. Cook for 4 to 5 hours. Take out chicken and shread, place chicken back in slow cooker.

Enjoy!

PALEO SWEET POTATO KALE HASH RECIPE

Ingredients

• 2 sweet potatoes, peeled and cut into a fine 1/4" dice
• 4 Organic eggs
• 4 Tbsp coconut oil
• 1 sweet onion
• 3 cups fresh kale (stems removed)
• 1 teaspoon cumin
• 1 teaspoon paprika
• Pinch red pepper flakes
• Celtic salt
• Freshly ground black pepper

Instructions

1. Heat up a large skillet over medium heat and add coconut oil
2. Chop onion
3. Add diced potatoes, onion, cumin, paprika and red pepper flakes
4. Add black pepper and celtic salt to taste
5. Cook mixture until potatoes are tender about 15 min
6. Take kale and remove the stems
7. Add kale into the skillet approximately during the last 5 minutes of cooking.
8. Mix eggs into a bowl and cook with the hash for another 5-10 min

Enjoy!