Delicious Recipes!
INGREDIENTS:
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2 lbs ground meat of choice
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1 large yellow onion, diced
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3 cloves garlic, minced
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½ sugar pumpkin, diced or 14 oz can of pumpkin puree (not pumpkin pie)
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1 (28 oz) can diced, fire roasted tomatoes
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1 (15 oz) can tomato sauce
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1 (7 oz) can roasted green chilies
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1 cup chicken or beef stock
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salt and pepper
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2 tbsp chili powder
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2 tbsp cumin
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1 tsp paprika
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2 tsp salt
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2 tsp coriander
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2 tsp cinnamon
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2 tsp cocoa powder
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1 tsp garlic powder
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½ tsp cayenne
INSTRUCTIONS:
Cook meat in a large soup pot. Remove and set aside. Saute onion and garlic in the same pot until tender. Add meat back to the pot with the spice mixture and remaining ingredients. Allow to cook until pumpkin (if using fresh) is tender. I like to let the chili simmer for at least 1 hour. You could also combine all ingredients in a crockpot and cook on low 6-8 hour
INGREDIENTS:
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1 ½ ground meat of choice
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½ onion, chopped
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1 carrot, chopped
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2 celery stalks, chopped
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2 garlic cloves, minced
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1 tbsp tomato paste
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1 tsp worcestershire
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1 tsp rosemary
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1 tsp thyme
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1 tsp Himalayan pink salt
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½ cup chicken broth
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2 sweet potatoes, quartered
INSTRUCTIONS:
Preheat oven to 350 degrees.
Bring a medium pot of water to a boil and cook sweet potatoes, until tender.
Meanwhile, brown meat in a heavy skillet. Add onion, carrots, celery, and garlic, cook until tender. Add worcestershire, rosemary, thyme, salt, chicken broth, and tomato paste. Cook until tomato paste is worked through. Reduce heat and simmer.
Drain, saving a little cooking water to mash potatoes with. Mash or mix with a hand mixer until smooth. Top meat mixture with the sweet potatoes. Place in the preheated oven until potatoes are slightly browned.
INGREDIENTS:
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1 lb of ground beef
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1 lb of thinly sliced mushrooms (I used cremini)
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1 small onion, roughly chopped
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2 tablespoons FOC
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3 cloves of garlic, minced
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1-2 cups of broccoli slaw
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½ cup of shredded carrots
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2 scallions, thinly sliced
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a handful of cilantro, coarsely chopped
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1-2 tablespoons of fish sauce (optional)
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1-2 tablespoons of apple cider vinegar
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1-2 tablespoons of coconut aminos
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Kosher salt and freshly ground black pepper
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1-2 heads bibb lettuce
INSTRUCTIONS:
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Heat a skillet over medium heat and melt FOC. Add onions and saute until translucent.
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Next add sliced mushrooms and some salt and pepper. Cook off the excess moisture from the mushrooms before adding the garlic.
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Next, add the ground beef and stir until no longer pink.
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Add the fish sauce (optional), apple cider vinegar, and coconut aminos and stir well.
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Once the meat is cooked and seasoned, add the broccoli slaw and shredded carrots and mix well.
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Before serving add the cilantro and scallions.
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Serve in Bibb lettuce cups.
INGREDIENTS:
Chicken
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2 cloves garlic, peeled and lightly smashed
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1 teaspoon dried thyme
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1 tablespoon salt
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4 cups water
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1 pound boneless, skinless chicken breasts
Salad: individually container
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1 head iceberg lettuce, shredded
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1 large cucumber, sliced very thin and quartered
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2 stalks celery, sliced very thin
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1/2 medium onion, sliced into very thin moons
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1/2 cup fresh parsley leaves, minced
Ranch Dressing: individually container
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1/4 cup homemade mayo
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1/2 clove garlic, minced
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1/8 teaspoon paprika
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2 teaspoons dried chives
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1/2 teaspoon lemon juice
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salt and black pepper, to taste
“Wing” Sauce: pre-measure
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2 tablespoons coconut oil or ghee ( #1)
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1/4 – 1/3 cup hot sauce (I like Louisiana.) (#2)
DIRECTIONS:
For the slow cooker: Place all chicken-related ingredients in the slow cooker or Instant Pot, cover, and cook on high for 2 hours or low for 3-4 hours.
For the stovetop: Put all chicken-related ingredients in a pan, bring to a boil, then simmer, partly covered, for 10 minutes. Turn off the heat and let chicken rest in the hot water spa for an additional 15-20 minutes, then follow the rest of the instructions below.
Prep the salad: Slice all the salad ingredients as thinly as possible. If you have a mandoline slicer, all the better. (I shaved the cucumbers and celery on the finest blade of my mandoline slicer, and it was perfect.) Toss everything in a very large bowl and refrigerate until it’s time to assemble.
Make the dressing: Place all ingredients — except salt and pepper — in a small bowl and mix energetically with a fork until blended. Taste, then season with salt and pepper.
Chicken Fajita
INGREDIENTS:
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1-1 ½ lbs chicken breast
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1 cup sliced peppers
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½ onion sliced
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1 tbsp chili powder
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1 tbsp cumin
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2 tsp garlic powder
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2 tsp oregano
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1 can green chilis(optional)
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½ cup chicken stock
INSTRUCTIONS:
If you are using chicken cooked in the Instant Pot(like we demonstrated in the video) you will simply saute the peppers and onions in a medium skillet until slightly tender. Then add shredded chicken and cook until heated through.
For oven directions.
Preheat your oven to 350 degrees. Slice your chicken, peppers, and onion into strips. Place chicken strips in a glass casserole dish and sprinkle with seasoning. Next, add the sliced onion and peppers, then toss to coat with seasoning. Then, top with green chilies(if desired). Cover and bake 30-45 minutes or until chicken is no longer pink.
Serve with corn tortillas or over rice with avocado