Saturday, November 18, 2017

Beanless chili

1 1/2 to 2 pounds ground beef (browned) brown in oil if necessary
2 cloves garlic (chopped)
1 large onion (chopped)
1 stalk celery (chopped)
4 medium sized carrots (peeled and sliced)
2-3 medium zucchinis (washed and sliced in quarters)

1 - 15 ounce can tomato sauce
1 - 15 ounce can diced tomatoes
Add some water to make the consistency like chili

2 Tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt

Brown ground beef, add onion and garlic and simmer, add carrots and zucchini.
Add tomato sauce and diced tomatoes. Add spices. Let simmer on stove until vegetables are the desired consistency.

This is great warmed up as a left over, we serve it with crusty bread, cheese, and a fruit.

Story: we like chili in the winter months, but-beans are higher carb so they don't really fit with paleo eating. Plus we want to have chili that all family can enjoy when they visit, too. This fits the bill!
We found this as we were looking through low carbohydrate recipes. We've made it several times and like the flavor and hidden nutrition 😊

Tuesday, November 14, 2017

Creamy Cauliflower Soup

1 can coconut cream (13.5 oz)
1 box chicken broth (32 oz)
2 lbs chopped or riced cauliflower
Salt and pepper to taste

Boil coconut cream, chicken broth, cauliflower, and salt and pepper for 20 min in large pot. Then blend in blender until smooth. So easy, healthy, and delicious!

I made this for Mom and Will when they came down for their doctor appointments in November.

Monday, June 12, 2017

Cocoa muffins

2 eggs
2 bananas
1/4 cup maple syrup
2 Tablespoons olive oil or avocado oil (I've used both and they've turned out fine)
1 teaspoon vanilla
1/4 teaspoon salt
1 cup peanut butter
1/2 cup cocoa powder
1 Tablespoon baking powder
1/2 teaspoon baking soda
Chocolate chips (optional)

The above recipe credits go to get inspired every day- website

Mix all together in a blender, spoon into paper lined muffin tins, bake at 350 degrees for 20 minutes, makes about 14 muffins, Chelsey made a recipe and a half and they turned out great.

Story-Kristin talked about making healthy muffins for the boys. She shared this very good website.

We tried the muffins- they are so good 

Thursday, March 30, 2017

Sweet potato ground beef casserole

1 pound ground beef
1 onion, chopped
1 green bell pepper, chopped
1 garlic clove, chopped
1 tsp. Cumin
1 tsp. Paprika
1 tsp. Chili powder
1 tsp oregano
Salt and pepper

Sauté vegetables in cooking fat, add ground beef and cook until all pink color is gone

2 sweet potatoes, cut in large cubes
2 Tablespoons olive oil
Lime/ or lemon juice
2 teaspoons chili powder
1/2 teaspoon cumin

Toss together and bake in oven 450 degrees for 15-20 minutes

Mix cooked sweet potatoes with cooked ground beef mixture.

Optional sauce
1/4 cup chopped cilantro
1/4 cup coconut milk
Lime/ or lemon juice
1 teaspoon chili powder

Serve sauce on the side to be poured over potato, beef mixture
Top with chopped green onions for flavor, interest and color.

One of the very good paleo meals we've tried.

Wednesday, March 15, 2017

Broccoli Apple salad

Broccoli - 1 medium bunch
Carrot- 1 large, peeled and grated
Garlic clove- 1 minced
Apple- cored and finely chopped
Onion- about 1/4 of a large onion
Pecans or walnuts- 1/2 cup course chopped
Dried cranberries- 1/4 cup

1/2 cup mayo
1/2 cup Greek plain yogurt
2 Tablespoons lemon juice
1 teaspoon honey

Mix together, this will keep 2-3 days in the refrigerator

Wednesday, February 22, 2017

Lazy Lasagna

2 lbs thawed ground beef
2 (12 oz) jars spaghetti sauce
1 1/2 Tbsp dried oregano
1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/8 tsp cayenne pepper
8-16 oz roughly chopped fresh spinach
1 (8 oz) package cream cheese
1 (14 oz) container cottage cheese
2 eggs
8 oz mozzarella cheese, grated
1/4 cup finely grated Parmesan cheese

Preheat oven to 350. Brown the meat in a large skillet over high heat, then drain off any excess fat if necessary. Add the sauce and seasonings, and simmer over low heat for several minutes. Put the cream cheese, cottage cheese, and eggs in a food processor and process until smooth.

Layer half  the meat sauce in the bottom of a 9 x 13 inch baking dish. Top with half  the cheese mixture, then layer on half the spinach. Follow with half the grated mozzarella. Repeat the layers, ending with the mozzarella. Top with a good sprinkling of Parmesan cheese. Bake for 40 min or until bubbly.

Loaded Spaghetti Squash Casserole

1 large spaghetti squash
2 cups grated cheddar cheese
2 lbs cooked ground beef or diced cooked chicken
6 Tbsp butter
1/2 cup heavy cream
1 cup sour cream
1/2 cup bacon pieces
salt and pepper to taste

Preheat oven to 350. Cook the squash until tender, then scoop out the "spaghetti" using a fork. In a large bowl, mix the squash with 1 cup of the cheddar cheese and the remaining ingredients. Mix well and place in a 9 x 13 inch baking dish. Top with the remaining cheese and bake for 30 minutes or until bubbly.

Buttah Chicken

2 1/2 pounds thawed boneless chicken thighs
1 (28 oz) can crushed tomatoes
1 Tbsp plus 1 tsp garam masala
1 tsp onion powder
2 1/2 tsp salt
1/2 tsp cayenne pepper (optional)
3 Tbsp butter
1 large onion, diced
2 tsp minced garlic
1 (24 1/2 oz) can petite diced tomatoes, drained
1/2 cup sour cream
1/4 cup cream

Place the chicken thighs in the bottom of the crockpot. Blend the crushed tomates with the seasonings and butter, then add to the crockpot. Add the onion, garlic, and the diced tomatoes. Cook on low heat all day or on high heat for 5 - 6 hrs. Just before serveing, break up the chicken with 2 forks, then mix in the yogurt and cream. Serve over rice or Cauli Rice.

Tuesday, February 21, 2017

Clam Chowder

6 Potatoes, peeled and cut into bite sized pieces
1/4 teaspoon black pepper
1/2 chopped onion
2 carrots, coarsely chopped
1 stalk if celery, coarsely chopped
1 Tablespoon parsley flakes
1 teaspoon  salt
4 Chicken bouillon broth cubes
5 Cups water
1 can cream of mushroom soup
2 small cans of clams (minced)
1 large can mushrooms with stems and pieces, drained
1-13 oz can evaporated milk

Combine first 10 ingredients and simmer, add clams, mushrooms, and evaporated milk. Heat and simmer 10-15 minutes

I omitted the cream of mushroom soup, substituted fresh mushrooms for the canned mushrooms, and used Swanson chicken broth instead of the bouillon cubes and water. The end product was good but didn't thicken without the soup.

This is an easy winter soup, most of the ingredients are easy to keep on hand, too.

Saturday, January 7, 2017

Wild Rice

 Clean wild rice as directed on the package. I use 1 cup cleaned, rinsed wild rice : 3 cups liquid

1 Cup wild rice, rinsed throughly
3  cups chicken broth
1 onion chopped
Celery, chopped

Cover, bring to a boil, turn down heat and simmer until rice is tender

When done and still hot, add 1 cup or so cranberries

Sheila brought this to Thanksgiving 2016. It was so good 😊
I use this recipe as the wild rice bed for the salmon menu.

Salmon with wild rice

This combination is interesting, colorful, and satisfying

Broiled 🍋 lemon pepper salmon
Wild rice cranberry casserole

We serve the salmon on the bed of wild rice

Baked sweet potatoes
Roasted asparagus 

Apple crisp with whipped cream

Tuesday, January 3, 2017

Vegetable beef soup

3 -4 cups bone broth or beef broth -Swanson is a good brand if you are using beef broth
2 cups chopped beef, (I used beef from a boiled soup bone that I used to make bone broth)
Could use beef left over from a roast.

1 onion rough cut
2 cloves garlic chopped
2 carrots peeled and roughly cut
2 stalks celery roughly cut
2 parsnips, peeled and rough cut
2 Tablespoons parsley
2 bay leaves
2 cloves of garlic, chopped
1/4 cup red cooking wine
2 Tablespoons tomato paste (I buy the pre-measured packets so I don't have to open the entire can for this small amount)
1 teaspoon sugar
Salt and pepper to taste

Add water as needed if soup is too thick.

Bring to boil and simmer until vegetables are tender and broth is flavorful

Cream of mushroom soup

5 to 6 cups fresh mushrooms (chopped)
If using dehydrated mushrooms, soak in warm water for 20-30 minutes, when done, squeeze out excess water and chop into small pieces.
I used white mushrooms, portobello, and shiitake mushrooms

2 Tablespoons olive oil
2 Tablespoons butter
Brown the following in the oil butter mixture;
1 onion chopped
1 clove garlic, chopped

Add chopped mushrooms

To the above add
5 cups chicken broth
1/2 teaspoon thyme

Bring to boil and heat thoroughly.

Remove about 1 - 2 cups of the soup and set aside
Use an immersion blender and blend remainder of soup to the consistency desired, add soup that was set aside and heat.

Add 3/4 cup to 1 cup of heavy cream.

Salt and pepper to taste.

According to the pioneer woman's blog this can be frozen and used as cream of mushroom soup in casseroles instead of purchasing canned soup.