Slow Cooker Spicy Beef and Broccoli Recipe

Ingredients

• 12 ounces Beef Roast, sliced thinly (can also use packaged ‘stir fry’ meat in the meat department)
• 1 cup of Low Sodium Beef Broth
• 1 teaspoon of Red Pepper Flakes
• 1/4 cup of Brown Sugar
• 1 tablespoon of Honey or Agave
• 3 – 4 Garlic Cloves, minced
• 1/2 cup of Low Sodium Soy Sauce
• 2 tablespoons of Cornstarch
• 1/4 cup of Water
• 3 cups of Broccoli Florets

Directions

1. In the bowl of a slow cooker, whisk together broth, red pepper flakes, brown sugar, honey/agave, garlic, and soy sauce. Add beef; stir to coat and evenly distribute. Cover and cook on low for 5 hours.
2. complete recipe HERE

Bacon Guacamole Grilled Cheese Sandwich

ingredients

• 2 slices bacon
• 2 slices sour dough bread
• 1 tablespoon butter, room temperature
• 1/2 cup jack and cheddar cheese, shredded
• 2 tablespoons guacamole, room temperature
• 1 tablespoon tortilla chips, crumbled (optional)

directions

1. Cook the bacon until crispy and set aside on paper towels to drain.
2. Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the guacamole, bacon, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up.
3. complete direction click HERE

SLOW COOKER INDIAN BUTTER CHICKEN

INGREDIENTS

• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper
• 3/4 teaspoons black pepper
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 3 boneless skinless chicken breasts

• 1 tablespoon butter
• 1 clove garlic minced
• 1 jalapeno pepper finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon salt or to taste
• 1 8- ounce can tomato sauce
• 1 cup heavy cream
• 2 tablespoons cornstarch
• 1 tablespoon water
• 1/4 cup chopped fresh cilantro

INSTRUCTIONS

1. In a large ziploc bag the night before cooking add the yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, salt and chicken (leave the chicken breasts whole here).
2. Zip the bag closed and work the mixture into the chicken until all incorporated. Refrigerate overnight.
3. Scrape off a majority of the marinade that is on the chicken and discard it. You'll have plenty of the second sauce to keep the food moist and provide enough sauce.
4. Cut the chicken into two inch chunks.
5. When you're ready to cook the chicken, add the butter, garlic and jalapeno into the bottom of the slow cooker.
6. complete to instruction HERE

LOW-CARB CRACK CHICKEN CASSEROLE

ingredients:

• 2 cups cooked chopped chicken
• 1/2 pound bacon, cooked and chopped
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup bottled Ranch dressing

instructions:

1. Preheat oven to 350ºF. Lightly spray an 8x8-inch or 11x7-inch pan with cooking spray.
2. Spread cooked chicken and cooked bacon in bottom of prepared pan. Top with shredded cheese.
3. full instruction HERE

CREAMY CHICKEN POBLANO PEPPER SOUP

INGREDIENTS

• 3 poblano peppers
• 3 chicken breasts bone in and skin on
• 1 teaspoon kosher salt divided
• 1/4 teaspoon coarse black pepper
• 2 tablespoons canola oil
• 1/4 cup butter
• 1/4 cup flour
• 8 cups chicken broth
• 16 ounces roasted corn frozen
• 2 cans black beans 15 ounce cans
• 2 red bell peppers diced finely
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded pepper jack cheese
• 1 lime juiced
• 2 tablespoons ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 cup half and half or heavy cream
• 1 jalapeño thinly sliced

INSTRUCTIONS

1. Note: click on times in the instructions to start a kitchen timer while cooking.
2. Preheat the oven to 425 degrees.
3. Season the poblano pepper and chicken with the canola oil, half the salt and pepper and put onto a baking sheet lined with foil.
4. Roast for 25-30 minutes or until charred peppers and cooked through chicken.
5. While the food is roasting start the soup by adding in the butter and flour into a large stockpot.
6. Cook the mixture while whisking for about a minute before adding in the chicken broth.
7. full instruction click HERE

7 Can Chicken Taco Soup

Ingredients

• 1 can black beans drained & rinsed
• 1 can pinto beans drained & rinsed
• 1 can petite diced tomatoes do not drain
• 1 can sweet corn drained
• 1 can (12.5 oz) chicken breast drained & flaked
• 1 can (10 oz) green enchilada sauce
• 1 can (14 oz) low-sodium chicken broth
• 1 packet taco seasoning
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder

Instructions

1. Combine all ingredients into a large soup pot and bring to a boil over medium-high heat. Once boiling reduce heat to low and let simmer for 20-30 minutes. Stirring occasionally.
2. next instruction HERE 

BASIL & LEMON BAKED SALMON IN FOIL

Ingredients

• 1 ½ lbs salmon cut into 6 fillets
• 6 Tbsp butter melted
• 1 clove garlic crushed
• 1 handful basil finely chopped
• 2 Tbsp lemon juice
• 1 tsp salt
• ½ tsp pepper
• 6 lemon slices
• See this recipe in Healthy Meal Plan #1

Instructions

1. Preheat oven to 375 degrees.
2. Place a large sheet of aluminum foil on a baking sheet and spray with non-stick cooking spray. Lay salmon fillets on aluminum foil, evenly spaced.
3. In a medium-sized bowl combine butter, garlic, basil, juice, salt and pepper. Mix with a spoon until combined.
4. next instruction HERE

LOADED GUACAMOLE VEGETARIAN TACOS

Ingredients

• 2 avocados , pit and skin removed, roughly chopped
• 1/2 of a lime
• 1/2 of a lemon
• 1/4 salt (plus extra as needed)
• 1/3 cup corn kernels (raw, from about 1/2 of a large cob, or thawed from frozen)
• 1/4 cup red bell pepper , diced
• 2 tablespoons diced poblano pepper
• 1 tablespoon diced red onion
• 1 tablespoon diced jalapeño pepper
• 2 teaspoons minced cilantro
• 1 clove garlic , minced

• 1 can black beans (15 ounces)
• 1/3 cup corn kerns (raw, from 1/2 of a large cob, or thawed from frozen)
• 1/4 cup red bell pepper , diced
• 1/4 cup poblano peppers , diced
• 1/2 teaspoon ground cumin

• 6 small flour or soft corn tortillas
• 2 cups chopped iceberg or romaine lettuce
• 1 tablespoon minced cilantro
• hot sauce , such as Cholula or Sriracha (optional)
• lime and/or lemon wedges

Instructions

1. Mash the avocado in a medium bowl with a fork (or molcajete) until it reaches your desired consistency, chunky or smooth. Add a small squeeze each of lime and lemon juice, along with 1/4 teaspoon salt. Mix well and taste. Add more lime juice, lemon juice, and salt as you like. Stir in the remaining guacamole ingredients. (To make ahead, cover the bowl with plastic wrap and press gently against the guacamole. The entire surface of the guac should be touching and covered by the wrap, to keep air out. Then, cover the bowl with a second sheet of wrap, and refrigerate.)
2. next instruction please click here