Crockpot Potato Soup with Sausage and Corn

Crockpot Potato Soup with Sausage and Corn

ingredients

• 14 oz polish sausage, sliced into 1/2 inch
• 2-3 russet potatoes, peeled and diced into small cubes
• 2 1/2 cups frozen corn
• 2 Tablespoons minced garlic
• 2 Tablespoons minced onion
• 1 Tablespoons onion powder
• 2 Tablespoons Mccormick pink salt, pepper and garlic (or 2 tablespoons of salt and pepper)
• 1 teaspoon season salt
• 3 cups vegetable broth
  • ingredients to add later:
  • 2 cups milk
  • 2 Tablespoons corn starch
  • 1 cup sour cream
  • 2 cups cheddar cheese

Instructions

Add all ingredients into a slow cooker and cook on high for 5 hours or low for 8 hours.

** 30 minutes before you are ready to eat**

Over medium to low heat whisk together 2 cups milk plus 2 Tablespoons corn starch. Once it begins to thicken set it aside.

Add 1 cup sour cream and 2 cups cheddar cheese to the crockpot. Then add the thickened milk to the crockpot. Stir all together. Let sit for 30 minutes and then serve.

The BEST Meatball Subs!

meatball ingredients

• 2 pounds ground beef
• 4 eggs, beaten
• 1 teaspoon salt
• 2 Tablespoons garlic, minced
• 2 Tablespoons dried sweet basil
• 3 Tablespoons dried parsley
• 1 teaspoon oregano
• 1/3 cup grated Parmesan cheese
• Italian bread crumbs

sandwich ingredients

sub sandwich rolls

butter, softened

mozzarella cheese

1 jar spaghetti sauce

meatball instructions

In a bowl mix together ground beef, eggs, salt, minced garlic, basil parsley, oregano, and parmesan cheese. Once it is all combined well together grab some bread crumbs and slowly add some until the mixture is firm enough to form balls. Form about 1 inch balls. Put the meatballs onto a cookie sheet and place in an oven at 400 degrees for 25-30 minutes.

sandwich instructions

Grab your sub sandwich rolls and lightly butter the sides of the bread. Then pop in an oven preheated to broil and toast the buns for a few minutes.

Then once the meatballs are done add the meatballs to one side of the sandwich.

Top with spaghetti sauce and cheese pop back in the oven for 1 minute until the cheese is melted and then serve!

Southern Fried Pork Chops

ingredients

6 boneless pork chops

2 cups buttermilk

1 cup canola oil

1 cup flour

2 T pepper

2 T salt

instructions

How to make Southern Fried Pork Chops

1. Grab a ziplock bag or container and place the pork chops in there. Then pour the buttermilk over them and let marinate in the fridge for at least an hour.
2. Once you are ready to cook them add the canola oil to a skillet. Heat up.
3. Then on a plate or shallow baking dish add the flour and salt and pepper. Mix together.
4. Then take the pork chops straight from the buttermilk and then dip in the flour and then place in the oil.
5. Fry for about 3 minutes on each side until golden brown and cooked all the way through. Repeat until all the pork chops are cooked!

Buttery Crockpot Ritz Chicken

ingredients

• 6 chicken breasts
• 1 10.5 oz cream of chicken soup
• 1 cup sour cream
• 1 T salt
• 1 T pepper
• 1 T parsley
• 1/2 cup butter, melted
• 2 sleeves ritz crackers (1 now and 1 later)

instructions

Grab your crockpot and spray with cooking spray. Then place chicken breasts inside.

In a bowl mix together cream of chicken, sour cream, salt, pepper, and parsley. Mix it together and then top the chicken with the mixture.

Melt the butter and then crush 1 sleeve of ritz crackers. Combined together and then sprinkle mixture over the sauce.

Cook on low for 6-8 hours.

Right before you serve I like to crush up another sleeve and add it to the top of the chicken to give it a little more crunch. Then serve.

Lime Cilantro Chicken Tacos

ingredients

• 4-6 chicken thighs
• 1/4 cup lime juice
• 1/4 cup olive oil
• 1 T minced onion
• 1 t garlic powder
• 1 T cumin
• 1 t smoked paprika
• 1 t coriander
• 1 T chili powder
• 1/4 cup cilantro, chopped finely
• 1/2 jalepano, de-seeded and diced
• 3 green onions, diced
• 1 T lime juice
• tortillas

instructions

Take the chicken thighs and put in a container. Drizzle the lime juice and the olive oil all over the chicken and then rub in it. Then take the spices and sprinkle evenly on top of the side of the chicken thighs with the skin. Rub it in and then place in the fridge to marinade for 30 mins to an hour.

After the chicken marinades then you can either toss the chicken thighs on the grill or grab a cast iron skillet and place the skin side down and let the skin crisp up. Then flip and do it to the other side. If the chicken is not 165 degrees yet pop it in the oven at 350 degrees and let it bake until it is done.

While the chicken is cooking grab a small bowl and place the chopped cilantro, jalapeño, green onions and lime juice and mix together.

The heat up the tortillas on the stove top and then once the chicken is cooked dice it up, removing any bones or fat and then top the tortillas with the chicken followed by the cilantro slaw. Then serve!

Crockpot Bone In Turkey Breast

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Crockpot Bone In Turkey Breast

 Servings 8 people

Ingredients

• 1 whole turkey breast bone-in
• 2 t garlic salt
• 1 t paprika
• 1 t onion powder
• 1/2 t dried thyme
• 1 t italian seasoning
• 1/2 t cayenne 
• 1/2 t black pepper

Instructions

1. Combined all spices and place turkey in a crockpot and then rub all over the turkey breast. Cook on low for 8 hours. Preheat oven to broil at 500 degrees F. Remove turkey and place in a roasting pan or in a oven safe baking dish. Place under the broiler for 10 minutes or until the skin of the turkey turns golden brown. Let meat rest for at least 10 minutes and then slice or shred!

The BEST Crockpot Hawaiian Pork Tacos With Pineapple Mango Salsa

EASY Hawaiian Pork Tacos

2-3 lb pork roast (you can substitute for beef roast if thats more your style)

1/2 (20 ounce) Trader Joes Island Soyaki sauce

1 cup pineapple juice (or the juice from 1 can of pineapples)

1/2 red bell pepper (de-seeded and diced)

1 jalapeno (de-seeded and diced)

1/2 medium purple onion (diced)

Cook on high for 4-5 hours or low from 7-8 hours in the crockpot. Then shred.

Other:

Corn tortillas

cheese

Use to assemble tacos

Pineapple Mango Salsa

1 can Pineapple chunk (you can use the same one you took the juice from above) or 1 fresh pineapple

1/2 red bell pepper (de-seeded and diced)

1 jalapeno (de-seeded and diced)

1/2 medium purple onion (diced)

1 mango (diced)

1/4 bunch of cilantro (chopped)

juice of 1 lime

salt to taste

Combine all ingredients and then serve on top of the tacos!

Chicken Tortilla Soup

YIELD: 7

Ingredients

• 950 g boneless, skinless chicken breasts
• 1 can (10 oz) enchilada sauce
• 1 can (10 oz) corn
• 1 can (10 oz) diced tomatoes (I used no salt added), with juice
• 1 can (10 oz) dark red kidney beans, drained
• 1 can (4 oz) diced green chiles
• 2 tbsp lime juice
• 1/2 dry ranch packet (I used homemade)
• 1 bunch cilantro, chopped
• 100 g diced onion
• 1/2 tbsp minced garlic
• 1/2 tbsp olive oil
• 4 chicken bouillon cubes
• 1 tsp cumin
• 1 tsp chili powder
• 1 c salsa (I used World Table Salsa Verde)
• water (to desired consistency; I used about 2 cups)

Instructions

InstantPot

1. Add ALL the things.
2. Close lid and set top valve to "seal."
3. Program for "Soup" or Manual High 30 minutes.
4. QR (quick release pressure when time ends).
5. Remove chicken to shred then return it to pot.

Stovetop

1. Add ALL the things to a large soup pot.
2. Cook until chicken is cooked through (juices run clear, meat no longer pink) and veggies are tender.
3. Remove chicken to shred then return it to pot.
5. Serve with any combination of: plain greek yogurt (as sour cream substitute), shredded cheese, guacamole, pork rinds, or tortilla chips.

Notes

Feel free to use my macro math in MFP: MacroEd Chicken Tortilla Soup

Paleo Pumpkin Taco Filling Recipe

Serves 15

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Prep Time

10 min 

Cook Time

20 min 

Total Time

30 min 

Ingredients

1. 2 lbs ground turkey
2. 2 cups chopped carrots
3. 15 oz  can of diced tomatoes
4. 1 cup pumpkin puree
5. 1 small diced onion
6. 2 tablespoons cumin
7. 1 teaspoon garlic powder
8. 1 teaspoon chili powder
9. 1 teaspoon paprika

Instructions

1. Directions-
2. Saute' onions and carrots in a little olive oil over medium heat. Remove from pan once softened. Brown ground turkey over medium heat. Once the turkey is cooked thru add in the carrots and onions along with the rest of the ingredients. Let it all cook over medium heat until the mixture thickens up (about 20 minutes).

Notes

1. *You can also add chopped spinach and any peppers are good in it too.
2. *We like to eat this taco filling in our favorite Paleo Tortillas below. I also like to eat mine in a bowl topped with salsa and avocado and smashed plantains or plantain chips.

BETA

calories

169

fat

10g

protein

16g

carbs

4g

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Paleo Raspberry Coconut Crunch Granola

Paleo Raspberry Coconut Crunch Granola

Makes 5 ½ cups

• 1 cup raw almonds
• 1 cup raw shelled pistachios
• 1 cup unsweetened coconut chips
• 1 cup shelled pumpkin seeds
• ½ teaspoon coarse sea salt
• 2 tablespoons coconut oil, melted
• ¼ cup honey
• ¼ teaspoon ground cardamom
• 1 teaspoon vanilla extract
• 1 cup freeze dried raspberries

Preheat oven to 300°F. Line a baking sheet with parchment paper and set aside.

In a food processor combine almonds, pistachios, coconut chips, pumpkin seeds and salt; pulse about 10 times to roughly chop. Transfer mixture to prepared baking sheet and spread in an even layer. In a separate bowl whisk coconut oil, honey, cardamom and vanilla. Pour coconut oil mixture over nut mixture and toss to coat (clean hands work best for this!) Bake, stirring occasionally, until golden brown (15 to 20 minutes). Remove from oven. Once completely cool, mix in raspberries. Store in an airtight container for up to 2 weeks.

Nutrition Info Per ¼ cup serving; Calories: 164; Total Fat: 13 grams; Saturated Fat: 5 grams; Total Carbohydrate:  9 grams; Sugars: 5 grams; Protein:  5 grams; Sodium:  15 milligrams; Cholesterol:  0 milligrams;  Fiber: 2 grams

Green Protein Smoothie

Green Protein Smoothie

Servings: 1

Ingredients

• 1 cup almond milk (unsweetened)
• 2 cups fresh spinach
• 4 frozen strawberries
• 1/4 frozen banana
• 1 scoop protein powder
• 1 scoop Vital Proteins
• 1 tablespoon almond butter or any nut butter
• 1/2 cup ice

Instructions

• Throw it all in the blender and blend until everything is blended together!

Notes

You can do frozen cherries instead of strawberries (I actually like it best with cherries)
 

Smashed Chickpea & Avocado Salad Sandwich

SMASHED CHICKPEA & AVOCADO SALAD SANDWICH

This Smashed Chickpea & Avocado Salad Sandwich is a great quick and easy lunch option that is good for you too! The salad also makes a great dip!

yield: SALAD FOR 3-4 SANDWICHES

 

prep time: 10 MINUTES

total time: 10 MINUTES

INGREDIENTS:

• 1 (15 ounce) can chickpeas or garbanzo beans
• 1 large ripe avocado
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons chopped green onion
• Juice from 1 lime
• Salt and pepper, to taste
• Bread of your choice (I use whole wheat bread)
• Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.

DIRECTIONS:

1. Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. You can leave them on, but I like to remove them.
2. In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.
3. Spread salad on bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves.

Note: This salad also makes a great dip. Serve with cut up veggies, crackers, or pita chips. Also, this salad is best eaten the day it is made because it will turn brown due to the avocado.

All images and text ©Two Peas & Their Pod.

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