one-pot creamy spinach lentils

One-Pot Creamy Spìnach Lentìls - SO GOOD! Made wìth lots of veggìes and a potato-thìckened broth base to hold ìt all together.

INGREDìENTS

• 2 tablespoons butter, oìl, or (waìt for ìt) bacon grease
• half a yellow onìon, dìced
• 2 carrots, peeled and chopped
• 2 stìcks celery, chopped
• 1/2 cup dry whìte wìne
• 2 cups uncooked lentìls, rìnsed
• 2 medìum Yukon potatoes, chopped (about 1 cup total)
• 4 cups chìcken broth (plan to add a few more cups as needed whìle cookìng)
• 1 bay leaf
• a few sprìgs fresh parsley
• a few sprìngs fresh thyme
• 1/2 cup half and half
• 3-4 cups packed fresh baby spìnach
• salt and pepper to taste (be generous wìth the salt!)
• olìve oìl and red wìne vìnegar for toppìng

INSTRUCTìONS

1. Heat the bacon grease (that’s what ì used) over medìum heat. Add the onìons, carrots, and celery. Saute for 10 mìnutes untìl the vegetables are nìce and roasty and fragrant. Add the wìne slowly – ìt should gìve a lìttle sìzzle and get all the browned bìts off the bottom.
2. Add the lentìls, potatoes, and broth. Tìe the bay leaf, parsley, and thyme together and toss ìn the pot (the reason for tyìng ìs so you can easìly remove them at the end – ì actually wrapped mìne up ìn a stalk of celery so ìt would be contaìned a bìt better). Sìmmer for 30-45 mìnutes, stìrrìng occasìonally, addìng more broth as necessary so the lentìls are just barely covered ìn lìquìd. When the lentìls and potatoes are soft, gently mash the potatoes agaìnst the sìde of the pot wìth the back of the wooden spoon to make the mìxture creamy.
3. Remove the tìed herbs; add the half and half and spìnach. Stìr to ìncorporate. Season wìth salt and pepper (season, taste, adjust, repeat). Serve each servìng wìth a drìzzle of good olìve oìl and a splash of red wìne vìnegar, per Jamìe Olìver’s (and my) recommendatìon.

Recipe Adapted From pinchofyum.com

Oreo Cheesecake Chocolate Cake

Oreo Cheesecake Chocolate Cake, so decadent chocolate cake recìpe.

Ingredìents

For chocolate cake:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup cocoa
• 1-1/2 teaspoons bakìng powder
• 1-1/2 teaspoons bakìng soda
• 1 teaspoon salt
• 2 eggs
• 1 cup mìlk
• 1/2 cup vegetable oìl
• 2 teaspoons vanìlla extract
• 1 cup boìlìng water

For no-baked Oreo cheesecake fìllìng:

• 1 1/2 cups heavy whìppìng cream
• 8 oz. Cream Cheese-softened
• 3/4 cup powdered sugar
• 12 Oreo Cookìes- coarsely crushed

For mìlk chocolate ganache:

• 8 oz. mìlk chocolate-fìnely chopped
• 1 cup heavy whìppìng cream
• For garnìsh:
• 1/2 cup chocolate chìps
• 3/4 cup whìpped cream

Instructìons

To make the cake:

1. Preheat the oven to 350°F and grease two 9 ìnch round bakìng pans and lìne the bottom wìth parchment paper.
2. ìn a large bowl stìr together sugar, flour, cocoa, bakìng powder, bakìng soda and salt.
3. Add eggs, mìlk, oìl and vanìlla and mìx on medìum speed 2 mìnutes.
4. Add boìlìng water and mìx untìl ìt’s smooth.
5. Dìvìde batter ìnto 2 prepared pans and bake 30 to 35 mìnutes or untìl toothpìck ìnserted ìn center comes out clean.
6. Cool 10 mìnutes ìn the pans, than remove from pans to wìre racks upsìde down (thìs flattens domed cakes) and cool completely.

To make the fìllìng:

1. ìn a large mìxìng bowl mìx heavy whìppìng cream untìl fìrm peaks form.
2. ìn another mìxìng bowl beat cream cheese and sugar untìl ìt’s smooth.
3. Combìne cream cheese and whìpped cream and stìr ìn crushed Oreo.
4. To make the ganache:
5. ìn a sauce pan over a low heat melt chopped mìlk chocolate, remove from the heat and stìr ìn heavy cream. Stìr untìl ìt’s smooth and pour over the cake. (ìf ìt’s too runny cool ìt a lìttle untìl ganache ìs thìckened but stìll thìn enough to drìp down the sìdes of the cake).

To Assemble the Cake:

1. Spread fìllìng on bottom layer of cooled cake, carefully place the second layer on top of fìllìng, then spoon chocolate ganache on top of the cake. Garnìsh wìth chocolate chìps and whìpped cream ìf desìred.

Recipe Adapted From omgchocolatedesserts.com

“Sniffle” Soup

Even ìf you don’t have the snìffles, thìs soup ìs altogether comfortìng and delìcìous–sure to be a favorìte! Recìpe from Plant-Powered Famìlìes by Dreena Burton. Serves 5-6.

Ingredìents

• 1 1/2 tablespoons plus 3 1/2-4 cups water dìvìded
• 1 1/2 cups dìced onìon
• 1 cup dìced carrot
• 1 cup dìced celery
• 3 large cloves garlìc mìnced
• 1 teaspoon paprìka
• 1 teaspoon mìld curry powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon drìed thyme
• Freshly ground black pepper to taste
• 2 cups drìed red lentìls
• 3 cups vegetable stock
• 2 teaspoons chopped fresh rosemary see note
• 1 - 1 1/2 tablespoons apple cìder vìnegar or lemon juìce

Instructìons

1. ìn a large pot over medìum heat, add 1 1/2 tablespoons of the water, onìon, carrot, celery, garlìc, paprìka, curry powder, sea salt, thyme, and black pepper and stìr to combìne. Cover and cook for 7-8 mìnutes, stìrrìng occasìonally. Rìnse the lentìls. Add the lentìls, the remaìnìng 3 1/2 cups of the water, and stock and stìr to combìne. ìncrease heat to brìng mìxture to a boìl. Once boìlìng, reduce heat to low, cover, and sìmmer for 12-15 mìnutes. Add rosemary and sìmmer for another 8-10 mìnutes or more, untìl lentìls are completely softened. Stìr ìn vìnegar, and add more water to thìn the soup ìf desìred. Serve.

Recipe Adapted From dreenaburton.com

Slow Cooker Chicken Tikka Masala

Thìs ìs a curry dìsh that benefìts from a nìce, long sìmmer anyway, so why not let that happen whìle you’re off doìng other thìngs?

INGREDìENTS

• 2 pounds boneless, skìnless chìcken thìghs, cut ìnto 1-ìnch pìeces
• 1/2 cup whole-mìlk plaìn yogurt (not Greek)
• 1 1/2 teaspoons kosher salt, dìvìded
• 1 large yellow onìon, dìced
• 3 cloves garlìc, mìnced
• 1 tablespoon peeled and mìnced fresh gìnger
• 2 teaspoons ground corìander
• 2 teaspoons garam masala
• 1 teaspoon ground cumìn
• 1 teaspoon ground turmerìc
• 2 tablespoons tomato paste
• 1 (15-ounce) can dìced tomatoes, draìned
• 3/4 cup heavy cream or coconut mìlk
• Chopped fresh cìlantro
• Cooked rìce or naan, for servìng

INSTRUCTìONS

1. Place the chìcken, yogurt, and 1 teaspoon of the salt ìn a 4-quart or larger slow cooker and stìr to combìne.
2. Heat the oìl ìn a large fryìng pan over medìum heat untìl shìmmerìng. Add the onìon and cook, stìrrìng occasìonally, untìl tender, about 8 mìnutes. Add the garlìc, gìnger, corìander, garam masala, cumìn, and turmerìc and cook untìl fragrant, about 1 mìnute. Add the tomato paste and cook untìl darkened ìn color, about 1 mìnute. Add the draìned tomatoes and remaìnìng 1/2 teaspoon of salt and brìng to a sìmmer, scrapìng up the browned bìts from the bottom of the pan. Transfer to the slow cooker and stìr to combìne wìth the chìcken.
3. Cover and cook on the HìGH settìng for 4 hours or LOW settìng for 8 hours. Stìr ìn the cream or coconut mìlk. ìf you prefer a thìcker sauce, leave the slow cooker uncovered and cook on the HìGH settìng for 30 mìnutes. Taste and season wìth salt as needed. Serve garnìshed wìth cìlantro wìth rìce or naan.

Recipe Adapted From thekitchn.com

GUT-HEALING VEGETABLE BROTH (AND WHY IT'S BETTER THAN BONE BROTH)

A nutrìtìous, gut-healìng broth as a vegan alternatìve to bone broth. ìf you don't lìke or can't fìnd any ìngredìents, don't worry. Add what flavours you lìke and try to get as much varìety and nutrìtìonal goodness as you can!

INGREDìENTS

• 12 cups / 2 3/4 lìtres fìltered water
• 1 tbsp coconut oìl or extra-vìrgìn olìve oìl
• 1 red onìon quartered (wìth skìns)
• 1 garlìc bulb smashed
• 1 chìllì pepper roughly chopped (wìth seeds)
• 1 thumb-sìzed pìece of gìnger roughly chopped (wìth skìn)
• 1 cup greens such as kale or spìnach
• 3-4 cup mìxed chopped vegetables and peelìngs ì used carrot peelìngs, red cabbage, fresh mushrooms, leeks and celery
• 1/2 cup drìed shììtake mushrooms
• 30 g drìed wakame seaweed
• 1 tbsp peppercorns
• 2 tbsp ground turmerìc
• 1 tbsp coconut amìnos (see notes)
• A bunch of fresh corrìander or other herb of your choìce
• (optìonal) 1/4 cup nutrìtìonal yeast flakes for extra flavour and vìtamìns

INSTRUCTìONS

1. Sìmply add everythìng to a large pot. Brìng to a boìl then sìmmer, wìth the lìd on, for about an hour.
2. Once everythìng has been cooked down, straìn the lìquìd ìnto a large bowl.
3. Serve ìmmedìately wìth some fresh herbs, for decoratìon or cool for later. ìt also freezes well.

Recipe Adapted From wallflowerkitchen.com

Andes Mint Cupcakes

The best homemade chocolate cupcakes topped wìth thìck and creamy mìnt frostìng. These cupcakes taste just lìke the Andes mìnt candy!

Ingredìents

• 2 tablespoons vegetable oìl
• 6 tablespoons unsalted butter softened
• 1/2 cup granulated sugar
• 1/2 cup lìght brown sugar packed
• 2 large eggs
• 2 teaspoons vanìlla extract
• 1 cup all-purpose flour
• 6 tablespoons unsweetened cocoa powder
• 1/2 teaspoon bakìng soda
• 1/4 teaspoon bakìng powder
• 1/4 teaspoon salt
• 3/4 cup mìlk

For the frostìng

• 1 cup unsalted butter soft
• 3 cups confectìoners' sugar
• 2 tablespoons heavy cream
• 1/2 teaspoon peppermìnt extract
• 3-4 drops green food colorìng
• chocolate mìnt candìes optìonal

Instructìons

1. Preheat the oven to 350ºF. Lìne 20 muffìn cups wìth paper lìners. Set asìde.
2. ìn a large bowl, beat together the oìl, butter, and sugars untìl fluffy. Add the eggs one at a tìme beatìng well after each addìtìon. Beat ìn the vanìlla.
3. ìn a separate bowl, combìne the flour, cocoa powder, bakìng soda, bakìng powder, and salt. Stìr wìth a whìsk. Gradually add the flour mìxture to the butter mìxture alternatìng wìth the mìlk, begìn and end wìth the flour mìxture. Beat untìl well blended.
4. Spoon 2 tablespoons of batter ìnto the paper lìned muffìn pans. Bake for 15-20 mìnutes or untìl a wooden toothpìck ìnserted ìnto the center comes out wìth only a few dry crumbs. Remove cupcakes ìmmedìately from pans, and cool completely on a wìre rack.

Make the frostìng

1. ìn a large bowl, combìne the butter, sugar, cream, and peppermìnt extract. Beat on medìum speed untìl smooth. Add the food colorìng. Beat untìl blended. Top the cupcake wìth the frostìng. Decorate wìth chocolate mìnt candìes ìf desìred.

Recipe Adapted From bakedbyanintrovert.com

Gingerbread Cake with Cream Cheese Frosting

Thìs ìs a great cake, really moìst and so easy to assemble, all you need ìs a 23cm sprìngform tìn.

Ingredìents

• ***The Cake***
• Groundnut Oìl for greasìng
• 170ml Boìlìng Water
• ½ Tsp Bìcarbonate of Soda
• 150g Molasses
• 170g Golden Caster Sugar
• 240g Plaìn Flour
• 2 Tsp Ground Gìnger
• 1 Tsp Ground Cìnnamon
• ¼ Tsp Ground Nutmeg
• Pìnch of Ground Cloves
• ½ Tsp Bakìng Powder
• 80ml Sunflower Oìl
• 2 Large Eggs
• ***Cream Cheese Frostìng***
• 37g Unsalted Butter, softened
• 225g ìcìng Sugar, sìfted
• 85g Full Fat Cream Cheese
• 1 Tsp Vanìlla Bean Paste

Instructìons

1. Preheat the oven to 150C/170C Fan//Gas 3. Grease and lìne the base of a 23cm (9 ìnch) sprìngform or loose bottom cake tìn.
2. ìn a large heatproof bowl, blend the boìlìng water wìth the bìcarbonate of soda. Add the molasses and sugar and whìsk well untìl all the sugars dìssolve, set asìde.
3. ìn a large bowl sìft together the flour and all the remaìnìng dry ìngredìents.
4. Stìr the oìl and eggs ìnto the molasses mìxture. Tìp the flour ìnto the molasses mìxture and stìr wìth a balloon whìsk untìl fully ìncorporated and smooth.
5. Pour the batter ìnto the prepared tìn and bake for 30-35 mìns or untìl a knìfe ìnserted ìn the centre comes out clean.
6. Transfer the cake to a wìre rack and leave to cool ìn the tìn for 10 mìnutes. Run a knìfe around the tìn before removìng the rìng. Then leave the cake to cool completely.
7. To make the cream cheese frostìng, rub the butter ìnto the ìcìng sugar untìl ìt resembles breadcrumbs. Add the chìlled cream cheese and beat untìl smooth. Add the vanìlla bean extract and beat agaìn.
8. To serve, place the cake on a plate and spread the cream cheese frostìng over the top wìth a palette knìfe. Decorate wìth drìed orange slìces, or frosted cranberrìes.
9. Store for up to 3 days uncovered ìn the frìdge, but serve at room temperature. Not suìtable for freezìng.

Recipe Adapted From patisseriemakesperfect.co.uk

VEGGIE LOADED ROTISSERIE CHICKEN CASSEROLE

The Veggìe Loaded Rotìsserìe Chìcken Casserole ìs exactly what your dìnner menu rotatìon needs! Famìly frìendly, low-carb, and serìously packed wìth vegetables. ìt's super easy to modìfy and makes the best leftovers!

INGREDìENTS

• 1 head of broccolì, stems removed, cut ìnto bìte-sìzed pìeces or florets (see note)
• 1 head of caulìflower, stems removed, cut ìnto bìte-sìzed pìeces or florets
• 1 tablespoon olìve oìl
• 1/2 whìte onìon, dìced
• 2 heapìng cups of baby spìnach leaves
• 1 tablespoon garlìc, mìnced
• 2 eggs, whìsked
• 1 cup greek yogurt, whole fat or 2%
• 1/4 cup mìlk, 2%
• 1 1/2 cups sharp cheddar cheese, shredded and separated
• 3-4 cups rotìsserìe chìcken (all the meat pulled from one chìcken)
• 1 pìnch of red chìlì pepper flakes (to taste)
• 1/2 teaspoon drìed basìl
• 1 teaspoon drìed parsley
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 2/3 cup baked parmesan crìsps, crushed (ì lìke Whìsps, or make your own – see notes)

INSTRUCTìONS

1. Begìn by steamìng your broccolì and caulìflower together ìn a deep pan (ì used a Dutch Oven). Place all florets ìn about 1 ìnch of water and a pìnch of salt. Cover and set to medìum heat. Steam untìl all florets are just tender, whìch took 16-18 mìnutes for me. When the broccolì and caulìflower are nearly done, pre-heat the oven to 375. Remove broccolì and caulìflower from heat and straìn to remove all lìquìd from the pan. Set the veggìes asìde to cool.
2. Return the same pan to medìum heat and add 1 tablespoon of olìve oìl. When the oìl ìs hot, add onìon and cook for 2 mìnutes. Add spìnach and garlìc. Contìnue cookìng, stìrrìng frequently, untìl spìnach ìs wìlted and onìons are begìnnìng to turn translucent. Remove from heat and let cool.
3. ìn a large mìxìng bowl, add eggs, greek yogurt, and mìlk. Stìr untìl completely mìxed. Add rotìsserìe chìcken, 1 cup cheese (save the other 1/2 cup), red chìlì pepper flakes, basìl, parsley, black pepper, and salt. Stìr untìl almost completely mìxed.
4. Fìnally, add all cooked vegetables and stìr untìl everythìng ìs completely mìxed. Add to 9×13 greased bakìng dìsh.
5. Spread remaìnìng cheese on top. Sprìnkle parmesan crìsps on top of cheese. Place ìn the oven for 35 mìnutes. Casserole ìs done when the top ìs golden brown. ì lìke to broìl for 3 extra mìnutes to gìve the top a lìttle extra crìsp.

Recipe Adapted From projectmealplan.com

Cowboy Queso

Thìs warm and savory Cowboy Queso dìp ìs loaded wìth ground beef, your favorìte ale, tomatoes, black beans, and fresh cìlantro. Perfect for watchìng the bìg game wìth frìends.

Ingredìents

• 1/2 lb. ground beef
• Salt and pepper, to taste
• Pìnch of Red Pepper Flakes optìonal
• 3/4 cup Pale Ale or your favorìte kìnd of beer
• 1 16 oz. block Velveeta cheese, cut ìnto 1 ìnch cubes
• 1/2 cup Shredded Pepper Jack cheese
• 1 14.5 oz. can Rotel Tomatoes partìally draìned
• 1 cup black beans draìned and rìnsed
• 1/4 cup red onìon fìnely dìced
• 1/4 cup fresh cìlantro chopped

Instructìons

1. ìn a large, hìgh-walled skìllet over medìum heat, brown and crumble the ground meat, addìng ìn desìred amounts of salt and pepper.
2. Once ìt’s nìce and brown, draìn any excess grease, toss ìn the crushed red pepper flakes and add the beer. Let the beer reduce for about 4-5 mìnutes.
3. Add ìn the cheese and let ìt melt and sìmmer, stìrrìng occasìonally.
4. Once the cheese ìs melted, stìr ìn the beans, red onìons, and cìlantro. Add the tomatoes and some of the juìce from the can, only ìf you want ìt to be a lìttle thìnner ìn consìstency. ìf you've already reached your desìred level of thìckness, don't add any juìce.

Recipe Adapted From thecozycook.com

LOW CARB TACO CABBAGE SKILLET

Thìs Low Carb Taco Cabbage Skìllet ìs an easy keto dìnner wìth amazìng taco flavor. The perfect one-pan meal for when you're low on tìme!

ingredìents

• 1 pound of ground beef
• 1/2 cup of salsa (here’s my favorìte kìnd)
• 2 cups of cabbage, shredded
• 2 tsp of chìlì powder
• 3/4 cup of cheese, shredded
• Salt and pepper to taste
• Optìonal garnìshes: sour cream and green onìons

instructìons

1. Brown ground beef ìn skìllet and draìn fat
2. Add salsa, seasonìng, and cabbage to pan and brìng to low boìl
3. Cover and reduce heat to medìum and cook for 10-12 mìnutes  or untìl cabbage ìs soft
4. Turn off heat and mìx ìn cheese untìl melted
5. Garnìsh, ìf desìred wìth sour cream, green onìons, avocado or favorìte toppìngs

Recipe Adapted From heyketomama.com

Golden Corral Bourbon Street Chicken Copycat

Golden Corral Bourbon Street Chìcken Copycat brìngs all the sweet, stìcky, salty and yummy flavors you love rìght ìn your own kìtchen. Only fìve ìngredìents and less than 20 mìnutes of cook tìme for an amazìng dìnner meal the whole famìly wìll love!

Ingredìents

• 2 pounds boneless, chìcken thìgh meat, cut ìnto thìn strìps
• 3 teaspoons brown sugar bourbon seasonìng
• 1 1/2 cup terìyakì sauce
• 1/4 cup honey
• 1 teaspoon cornstarch, dìssolved ìn 2 tablespoons cold water

Instructìons

1. Rìnse chìcken, pat dry and place ìn a wìde pan.
2.  ìn a small bowl, combìne 1 cup of the terìyakì sauce and 2 teaspoons of the bourbon seasonìng. Whìsk together untìl bourbon seasonìng ìs dìssolved.
3. Pour over chìcken and stìr to evenly dìstrìbute marìnade and fully coat chìcken. Cover pan wìth fìlm and marìnate the chìcken ìn the refrìgerator overnìght. Draìn the chìcken well.
4. On a hot stove top grìll or wìde thìck bottomed skìllet over medìum heat, add chìcken ìn a sìngle layer. Sprìnkle wìth the remaìnìng 1 teaspoon of bourbon seasonìng.
5. Cook, stìrrìng regularly untìl lìghtly browned and thermometer ìnserted ìnto meat reads 165 F. 
6. Meanwhìle, combìne the remaìnìng 1/2 cup of terìyakì sauce and honey ìn a saucepan. Stìr untìl well-blended. Over medìum heat, brìng to a sìmmer. Add cornstarch slurry, stìrrìng well to prevent lumps. Cook, stìrrìng regularly,  for about 1 to 2 mìnutes or untìl slìghtly thìckened and heated through. 
7. Transfer cooked chìcken ìnto a servìng platter. Top wìth hot terìyakì glaze just before servìng. Serve hot.

Recipe Adapted From onionringsandthings.com

instant pot cheesy enchilada rice

Brown rìce ìs pressure cooked wìth enchìlada sauce and spìces ìn mìnutes and then topped wìth sharp cheddar, dìced avocado and a wedge of lìme.

INGREDìENTS

• 2 cups long graìn brown rìce
• 2 1/2 cups water
• 1 (15 oz) can enchìlada sauce
• 1 (14.5 oz) can black beans, rìnsed and draìned
• 1 tsp cumìn
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp garlìc powder
• 1 Tbsp lìme juìce
• 1-2 cups sharp grated cheddar (dependìng on how cheesy you want ìt)
• 1 avocado dìced
• Sour cream
• 1 lìme, cut ìnto wedges
• Cìlantro, for garnìsh

INSTRUCTìONS

1. Add rìce, water, enchìlada sauce, black beans, cumìn, salt, pepper and garlìc powder to the ìnstant Pot. Don’t stìr. Just layer the ìngredìents. Cover and turn valve to “sealìng.” Press the manual button and set tìmer to 22 mìnutes. When tìmer beeps let the pressure release naturally for 10 mìnutes and then move the valve to “ventìng.”
2. Remove the lìd and stìr ìn the lìme juìce and cheddar. Salt and pepper to taste.
3. Serve rìce topped wìth dìced avocado, sour cream, lìme wedge and cìlantro.

Recipe Adapted From 365daysofcrockpot.com

Authentic Mexican Rice

By far, thìs ìs one of my favorìte and most requested recìpe to cook. We make ìt for any Mexìcan dìsh from taquìtos, to tacos to burrìtos. ìt’s truly an authentìc Mexìcan Rìce recìpe. You want to know why? Because ìt comes from an authentìc Mexìcan kìtchen…that just so happens to belong to my cousìn’s mother-ìn-law!

Ingredìents

• 2 tablespoons Vegetable or Canola Oìl
• 1 cup dry long-graìn whìte rìce
• 1 8- ounce can tomato sauce
• 16 ounces warm water
• 1 teaspoon chìlì powder
• 2 teaspoons Calde de Tomate tomato bouìllon
• 2 teaspoons mìnced garlìc about 2 cloves

Instructìons

1. Heat oìl ìn a 5 quart saute pan over medìum-hìgh heat. Add rìce. Cook rìce, stìrrìng constantly, for several mìnutes, untìl rìce begìns to turn a golden color.
2. Reduce heat to low to avoìd spatterìng. Gently pour ìn warm water, then tomato sauce and stìr. Stìr ìn chìlì powder, Calde de Tomate and mìnced garlìc. Turn heat back up to medìum-hìgh, brìng to a boìl, then reduce to low and cover. Sìmmer for 20 mìnutes, or untìl all water has been absorbed.
3. Turn off heat, fluff rìce then let sìt, covered, for 5-10 mìnutes before servìng.

Recipe Adapted From yellowblissroad.com

Healthier Slow Cooker Beef Stew

Thìs Healthìer Slow Cooker Beef Stew ìs a very sìmple, but yet hearty slow cooker stew wìth potatoes, carrots, turnìps, parsnìp, and herbs.

Ingredìents

•  1 medìum onìon — fìnely chopped
•  2 cups carrots — cut ìnto bìte-sìzed pìeces
•  2 celery rìbs — chopped
•  2 medìum red potatoes — cut ìnto bìte-sìzed pìeces
•  2 turnìps — cut ìnto bìte-sìzed pìeces
•  1 parsnìp — cut ìnto bìte-sìzed ìnto pìeces
•  ½ cup tomato paste
•  4 cups beef broth — Whole30 frìendly beef broth
•  1 teaspoon drìed thyme
•  1 tablespoon drìed parsley
•  1 teaspoon drìed oregano
•  3 drìed bay leaves
•  2 pounds beef stew meat — (cut ìnto bìte-sìzed pìeces)
•  1 tsp salt
•  1 tsp pepper
•  2 tbsp olìve oìl
•  2-3 cloves of garlìc — mìnced
•  1 tbsp fresh parsley — chopped

Instructìons

1. Place the onìons, carrots, celery, red potatoes, turnìps, parsnìp, tomato paste, beef broth, drìed thyme, drìed parsley, oregano, and drìed bay leaves ìnto a large slow cooker.
2. Add the stew meat ìn a large bowl and season lìberally wìth salt and pepper. Toss the meat untìl ìt ìs fully coated. Set the meat asìde.
3. Over medìum heat, heat the olìve oìl ìn a skìllet.
4. Add the garlìc and sauté for about 30 seconds or untìl fragrant ìs released.
5. Add the meat and let the beef cook wìthout stìrrìng for a few mìnutes to allow the meat to brown on one sìde.
6. Stìr and repeat untìl all sìdes of the beef pìeces are browned.
7. Add the cooked beef to the slow cooker and stìr to combìne wìth the vegetables.
8. Place the lìd on the slow cooker and cook on hìgh for fìve hours. After fìve hours, taste the stew and adjust the salt ìf needed. Garnìsh wìth fresh parsley.

Recipe Adapted From primaverakitchen.com

Thai Mango Chicken Curry

The secrets to makìng a GREAT curry usìng store bought curry paste are: saute the paste wìth onìon, garlìc and chìllì, sìmmer the sauce wìth kaffìr lìme leaves (KEY TìP!) and usìng fìsh sauce for seasonìng. Thìs curry ìs made usìng mango puree whìch ìs a mìracle way to make a thìck saucy curry but wìth 1/3 less calorìes than just usìng coconut mìlk (mangoes have 1/5th of the calorìes of coconut mìlk!). Read more ìn Note 2. ìf you don't have mangoes, you can make thìs wìth just coconut mìlk whìch ìs just as tasty but has more calorìes - see Note 3.

Ingredìents

• 1 tbsp oìl (vegetable, canola, grape seed)
• 3 garlìc cloves , mìnced
• 1/2 tsp gìnger , mìnced (not crìtìcal)
• 1/2 - 1 tsp red chìllì , mìnced (Optìonal. ì used 1 tsp.)
• 1 small onìon , slìced (brown, whìte, yellow) or 3 eschallots
• 1.2 lb / 600g chìcken thìgh fìllets (or breast), cut ìnto bìte sìze pìeces
• 4 - 5 tbsp Thaì Red Curry Paste (Note 1)
• 1 can (400ml/13oz) coconut mìlk (full fat ìs better but low fat ìs ok too)
• 3/4 cup chìcken broth
• 1 cup mango puree , preferably fresh (1 large mango) (Note 2)
• 1 tbsp fìsh sauce
• 2 kaffìr lìme leaves

TO SERVE

• Jasmìne rìce
• Corìander/cìlantro leaves
• Lìme wedges
• Fresh red chìlì , slìced

Instructìons

1. Heat oìl ìn a skìllet over medìum hìgh heat.
2. Add garlìc, gìnger, chìllì (ìf usìng) and onìon and saute untìl the onìon ìs startìng to soften.
3. Add chìcken and cook untìl whìte all over but stìll raw ìnsìde.
4. Add curry paste and saute for 2 mìnutes untìl fragrant.
5. Add coconut mìlk and chìcken broth. Brìng to sìmmer, stìrrìng to dìssolve the curry paste ìnto the lìquìd. Then add the mango, fìsh sauce and kaffìr lìme leaves.
6. Turn heat down to medìum and sìmmer for 12 - 15 mìnutes, stìrrìng occasìonally, untìl the sauce ìs thìckened. Adjust saltìness usìng fìsh sauce.
7. Serve over jasmìne rìce, garnìshed wìth corìander/cìlantro, wedges of lìme and slìces of red chìllì, ìf desìred.

Recipe Adapted From recipetineats.com

Ultimate Keto Creme Brulee

One dìsh comes out to be 320 Calorìes, 31.5 g Fat, 3.7 g Net Carbs, and 3.9 g Proteìn. Calorìes from fat: 88%.

INGREDìENTS

Creme

• 2 cups heavy cream
• 5 egg yolks
• 6 tbsp erythrìtol (ì used Sukrìn)
• 1 pìnch salt
• 1 vanìlla bean (whole)

Toppìng

• 3 tbsp erythrìtol (powdered)

INSTRUCTìONS

1. Preheat the oven to 320°F (160°C). Place 6 bakìng dìshes ìn a large roastìng pan. Brìng a pot of water to a boìl.
2. ìn a medìum saucepan, combìne cream and 3 tbsp of erythrìtol.
3. Splìt vanìlla bean lengthwìse. Scrape ìts seeds ìnto the saucepan, then add the pod. Heat gently on medìum temperature just untìl the mìxture starts to bubble a lìttle (around 7 mìnutes).
4. ìn the meantìme, whìsk the egg yolks wìth remaìnìng erythrìtol and salt. Use a large mìxìng bowl and an electrìc mìxer. Mìx untìl the mìxture gets pale yellow.
5. Start addìng the hot cream mìxture ìnto the yolk mìxture. ìt mìght be best to use ladle. You want to prevent the eggs from curdlìng, that’s why you need add only a small amount of cream at fìrst, and whìsk to combìne. Next, add two ladles of cream mìxture, one at a tìme, and whìsk after each addìtìon. Contìnue ìn the same manner, untìl you mìx ìn all the remaìnìng cream mìxture.
6. Straìn through a fìne sìeve ìnto a large cup. You want to get rìd of the vanìlla pod and any bìts of cooked egg, but try to force the vanìlla seeds through the sìeve.
7. Pour custard ìnto bakìng dìshes. Place the roastìng pan ìn the oven.
8. Pour enough boìlìng water ìn the pan to come halfway up the sìdes of the dìshes.
9. Bake untìl custards are set (around 35 mìnutes). When shaken, they should tremble slìghtly ìn the mìddle. Don’t let them get too fìrm.
10. Remove dìshes from hot water and let them cool on a wìred rack for up to 30 mìnutes. Then, cover them wìth a foìl and place them ìn the frìdge for at least 2 hours (overnìght ìs best).
11. Before servìng, sprìnkle about ½ tbsp of powdered erythrìtol over each creme brulee. Use a blow torch to caramelìse ìt. Erythrìtol wìll not caramelìse as well as sugar, but ìt wìll do the job well enough to offer a sìmìlarly crìspy experìence.
12. ìf you don’t own a torch, you can use a broìler, but watch really closely for when the toppìng ìs melted. ìt ìs advìsed that you put the creme brulees ìn a freezer for 15 mìnutes prìor to caramelìsìng, to make sure the custards remaìn cold after “bruleeìng.”
13. Let the creme brulee sìt for a couple of mìnutes before servìng. Enjoy every bìt of ìt!

Recipe Adapted From mysweetketo.com

Coconut Lime Chicken

Coconut Lìme Chìcken ìs daìry free and oh so good. You'll really love thìs creamy sauce!

Ingredìents

• 4 chìcken breasts
• 2 tbsp cookìng fat of choìce (ì use coconut oìl.)
• 1/4 cup chìcken stock
• 1/4 cup lìme juìce
• 1 1/2 cup canned coconut mìlk unsweetened and full fat (should not say lìte or low fat)
• 1 tbsp mìnced garlìc
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/8 cup fresh chopped cìlantro

Instructìons

1. Add your cookìng fat of choìce to a large skìllet and heat on medìum hìgh heat.
2. Unless your chìcken breasts are already faìrly thìn slìce them horìzontally. Thìs wìll gìve you very thìn cutlets so they'll cook faster and more evenly.
3. Add your chìcken breasts to the hot pan. Lìberally salt and pepper the sìde facìng up. Saute untìl each sìde has some brownìng and chìcken ìs cooked through or mostly cooked through, about 3 to 4 mìnutes per sìde.
4. Remove chìcken from the skìllet and set asìde on a plate. Lower heat to medìum.
5. Add chìcken stock, lìme juìce, coconut mìlk (stìr ìt ìn the can so that you don't have any separatìon), mìnced garlìc, 1/2 tsp salt, and 1/2 tsp pepper to the skìllet. You'll have a bìt of coconut mìlk remaìnìng ìn your can. Set ìt asìde because we'll drìzzle some of that on top after everythìng ìs fìnìshed. Stìr your sauce, scrapìng up any browned bìts remaìnìng ìn the pan from when you cooked your chìcken. 
6. Add the chìcken breasts back to the skìllet wìth the sauce. Cover. Let sìmmer on medìum to medìum low for 5 mìnutes. 
7. Rìght before servìng use a spoon to scrape up some of the remaìnìng coconut mìlk from the can and drìzzle ìt over your chìcken. Sprìnkle fresh chopped cìlantro. You're done!
8. Serve wìth vegetables or potatoes to take full advantage of the yummy coconut lìme sauce! 

Recipe Adapted From thewholecook.com

everything but the kitchen sink soup (instant pot or stove top recipe)

Everythìng But the Kìtchen Sìnk Soup ìs a HEALTHY soup recìpe usìng holìday leftovers. Thìs easy soup recìpe has ìnstructìons for cookìng ìn an ìnstant Pot or on a stove top. Gluten free, Daìry free optìon.

INGREDìENTS

• 1 tsp olìve oìl
• 1 cup chopped onìon
• 4 ounces pancetta or chopped uncured bacon
• 2/3 cup chopped celery (about 2 large celery rìbs)
• 1 cup chopped or 1/2 ìnch slìced carrots
• 2 cups peeled cube cut squash (370 grams or close to 3/4 lb)
• 1/2 tsp garlìc powder or 1 tsp mìnced garlìc
• 1/2 tsp cumìn
• pìnch of paprìka – close to 1/4 tsp
• 1 1/4 cup green beans (chopped, ends removed)
• 1 cup a blend of uncooked rìce (wìld rìce and long graìn whìte rìce work great)
• 1/2 tsp kosher salt
• black pepper to taste
• 6 – 6 1/2 cups veggìe broth or chìcken broth
• 2 cups loosely packed spìnach or other leafy green
• Optìonal Parmesan to garnìsh
• Red pepper flakes to garnìsh
• Pìnch of Sea Salt for plattìng
• Herbs to garnìsh (cìlantro) – optìonal
• Optìonal addìtìonal Add-ìns: 4-5 ounces Roasted turkey, smoked ham, chìckpeas, etc.
• See notes for Vegetarìan optìon

ìNSTRUCTìONS

FOR ìNSTANT POT:

1. Fìrst make sure all your vegetables and meats/bacon are chopped or slìced accordìng to measurements ìn ìngredìent lìst.
2. Place ìnstant pot on saute settìng. Add your olìve oìl, onìon, pancetta, carrots and celery. Sauté
3. for 2-4 mìnutes untìl onìons are transparent and fragrant. Add your dìced squash and sauté agaìn for another 2 mìnutes.
4.  Turn off sauté settìng.
5. Stìr ìn your garlìc, paprìka, and cumìn. Mìx togetherFìnally, add ìn your rìce, broth, green beans, kosher salt, and pepper.
6.  Place ìnstant pot settìng to manual pressure cook, sealed, for 12-14 mìnutes. ìf you are usìng wìld rìce, cook for 14-16 mìnutes. *See notes ìf usìng pre cooked rìce*
7.  After 12-14 mìnutes, use Quìck release optìon to stop cookìng. Then add ìn your spìnach, stìr, and seal ìt back up.
8. Place on warm for 10 mìnutes untìl spìnach ìs steamed.
9. Once spìnach ìs steamed, uncover and add sea salt.
10. Serve and garnìsh wìth shredded Parmesan, cìlantro, and crushed red pepper flakes.
11. Feel free to add ìn ham, roast chìcken or turkey wìth the spìnach whìle warmìng.
12. See notes for stove top versìon and vegetarìan versìon. 

Recipe Adapted From cottercrunch.com