We loooooooove this soup. So hearty and easy to make in the slow cooker!
1 lb. ground beef
1 can diced tomatoes
1 can onion Ranch Beans
1 can golden Hominy (large soft corn, yummy, find at HEB)
1 large can, diced green chiles
1 onion, chopped
1 package dry ranch dressing mix
1 beef bouillon cube
Fritos corn chips
I prefer to cook this on low all day, so that the flavors can blend. Dump it all in the slow cooker. Add water a little at a time until you get your desired consistency. My husband likes it more hearty and less soupy so I add less water. It’s up to you.
1 package chicken thighs
2-12 oz. packages frozen italian cut green beans (they hold up better in the crock-pot)
1/2 cup green bell pepper chopped
1/2 cup red onion chopped
1 cup fresh diced tomatoes
2 Chicken/tomato bouillon cubes
1. Put frozen green beans at bottom of crock pot.
2. Put in both bouillon cubes.
3. Place 1 layer of chicken on top of green beans.
4. Sprinkle with remaining ingredients.
5. If there is more chicken, put another layer on top and sprinkle again.
6. Leave in crock pot on low for 8 hours or longer. Cook on high for 6 hours or less.
7. There will be a lot of liquid when it is finished. Take all of the chicken out first and use a slotted spoon to serve the grean beans. Great flavor!
2 cups Almond Flour
1/2 cup (1 stick) melted & browned Butter (not burnt), then cooled for 5 minutes or less
1/2 cup Dark Chocolate Chips (60%)
2 tablespoons Coconut Sugar
1 tablespoon Honey
1 teaspoon Vanilla
1/2 teaspoon Sea Salt
3 cups shredded carrots
8 pitted fresh dates, chopped
1/4 cup melted butter, cooled
1 tspn. vanilla extract
1/2 cup coconut flour
2 teaspoons cinnamon
1/2 tspn. ground cloves
1 teaspoon baking powder
2 tablespoons boiling water
4 oz. cream cheese, softened
4 oz. butter, softened
2 tablespoons Pure Maple Syrup
Optional: chopped walnuts to sprinkle over frosting
2. Put eggs, vanilla, butter and dates in blender. Combine coconut flour, cinnamon, ground cloves and baking powder in bowl. Pour blended ingredients into bowl and mix. Add carrots and mix. Then add 2 tablespoons of boiling water. (This will make the cupcakes more moist.)
3. Pour batter into 12 cupcake cups and bake for 20 minutes. Cupcakes are done when toothpick in center comes out clean.
4. While baking, get started on the frosting. Combine all frosting ingredients and mix with electric mixer until smooth.
5. After cupcakes have cooled, spread on the frosting and sprinkle with walnuts, if desired.
4 Avocados mashed
1/2 lime juiced
1/4 onion chopped
1 tomato chopped
1/4 cup favorite salsa
1/4 tspn. seasoning salt
1/8 tspn. black pepper
Sea salt to taste
Stir it all together. Taste a spoon of it. Is it salty enough? If not, sprinkle some salt in it. Taste again. When it just right. Sit down and enjoy! Serve with tortilla chips, on the side of enchiladas, on top of tostadas, along with tacos, etc.
*Bonus-Avocados have only 2 carbs each and they include the good fats that nutritionists are raving about these days!
We have been eating these Nachos for lunch every Sunday for the past few weeks and the kids, not to mention my hubby, are very satisfied afterward.
1 bag tortilla chips
1 bag shredded sharp cheddar
1 can black olives, drained and sliced
1 can refried beans
Salsa of choice
Additional toppings of choice
Preheat the oven to 350. Heat the refried beans in a pan, until they are soft and malleable. Place a layer of chips on a cookie tray. Put blobs of beans on top of the chips. Put spoonfuls of salsa all over the chips. Sprinkle on some black olives. Then sprinkle on half the bag of cheese. Next, place a second layer of chips over the top and repeat the process. Put the remaining cheese on top and bake for 5 minutes. Voila! A quick, healthy, satisfying lunch for all.[optin-cat id=”247″]