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!