CROCK POT Deliciousness

BLACK BEAN AND SWEET POTATO TURKEY CHILI

Ingredients:

1 small yellow onion

2 cloves garlic

1 14.5 oz can fire roasted tomatoes with juice

1 15 oz can black beans

2 cups sweet potatoes, peeled and cubed

1 lb turkey breast, ground

1 bayleaf

3/4 tsp cumin

1/2 tsp oregano

1/8 tsp sea salt

1/2 tsp coarse grind pepper

2 tbsp chili powder

1/2 tsp cayenne pepper

1.5 cup water

Directions:

1. Put vegetables and beans in the bottom of the crock pot.

2. Layer ground turkey breast, spices, seasoning and water.

3. Place lid on crock pot and cook on low for eight hours. (He & She Tip: If you are pressed for time, 1 hr on high equals 2 hours on low.)

4. Carefully remove lid and stir chili. Adjust seasonings to taste.

5. Replace lid, cook for an additional 20-30 minutes on low. Serve.

IRELAND FAMILY REVIEW: Everyone Loved it!

HAWAIIAN CROCK POT

Paleo Hawaiian Crockpot Chicken

Ingredients

• 2 large chicken breast, about 2 lbs
• 1/3 cup coconut aminos
• 1/2 cup coconut sugar
• 10 oz can pineapple rings
• 1 green bell pepper, deseeded and large chopped

Directions

1. Place chicken in the bottom of your crockpot.
2. Mix coconut aminos and coconut sugar together then pour over chicken.
3. Place pineapple rings and bell pepper around the chicken.
4. Cook for 3-4 hours on high or 6-8 on low.
5. When done, dice chicken into bite-sized pieces and serve.

IRELAND FAMILY REVIEW: Everyone really liked this a LOT! I did not use the aminos or coconut sugar but a hawaiin teriyaki instead. 

Burrito Bowl Rice or Salad

Vegan, gluten-free
Makes 3-4 burrito bowls

Ingredients
1 cup uncooked rice or quinoa
1/2 cup salsa (restaurant-style, or your favorite store-bought brand)
1 can black beans, rinsed and drained
2-3 roma tomatoes, diced
1 1/2 cups corn (I used frozen corn, thawed)
Romaine lettuce, chopped
Creamy chipotle sauce
Other additions: onion, green onion, bell pepper, avocado, cilantro

Directions
Cook rice. (For firmer rice, use 1 cup rice + 1 1/4 cup water.)
While rice is cooking, prep your veggies and make the creamy chipotle sauce.
When rice is cooked, stir in salsa.
Begin layering your bowl: start with rice, then black beans, and vegetables.
Drizzle the creamy chipotle sauce on top and enjoy.

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Ireland Family Review: Everyone loved! 

Italian Chicken Bake

{Easy Dinner Recipe} Italian Chicken Bake

Ingredients

• 3-4 Boneless Skinless Chicken Breasts
• 4-6 Tablespoons Prepared Pesto
• 1-2 Roma Tomatoes
• 1 Cup Mozzarella Cheese, grated

Instructions

1. Trim the chicken and lay them in a glass baking dish in a single layer.
2. Spread 1-2 tablespoons of the pesto on top of each chicken breast.
3. Cut the roma tomatoes into slices approx 1/2" thick and lay 2 slices on top of each chicken breast.
4. Sprinkle the cheese over the top of the chicken breasts.
5. Bake at 400?F for 30-40 minutes or until the chicken is done and the juices run clear.
6. Serve over a bed of rice or a plate of pasta. Enjoy!

Ireland Family Review: EVERYONE Loved this! 

Soups YUM-O TomatoBasilBeef Chicken Artichoke

Tomato Basil & Beef Soup

Author/Source:

Christine @ onceamonthmeals.com

Ingredients:

• 30 ounces organic diced tomatoes (fire-roasted adds an even richer flavor)
  
• 1 cup coconut milk, canned (full fat)
• 1 Tablespoon coconut oil
• 1 cup onion, diced
• 1 pound ground beef, preferably grass-fed and grass-finished
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 cup chicken broth, preferably homemade
• 1/4 cup basil leaves, chopped

Directions:

Add diced tomatoes and coconut milk to a blender and blend until smooth. Heat a large stockpot over medium-high heat. Add coconut oil and saute onions until translucent. Add ground beef and cook until brown. Drain fat. Stir in minced garlic and salt. Pour in tomato/coconut milk mixture and chicken broth. Bring to a boil and then reduce heat to simmer 10-15 minutes. Mix in fresh basil. Serve and enjoy!

Freezing Directions:

Let soup cool completely. Pour into freezer bag, lay flat and freeze. To serve: Thaw. Reheat in microwave or on stove.

Servings:

4

Ireland Review- Everyone ate this really well, I decided to add some ORZO pasta to ours. mmm

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Paleo Chicken Artichoke Soup with Basil

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A few years ago I tried an artichoke for the very first time. From the moment it hit my lips I was addicted! I think I could have eaten an artichoke every day except for the fact that fresh artichokes are quite time consuming to make…and eat! That’s not really a great combination when you have small kids. Thankfully, I found a recipe recently that calls for frozen artichokes. Frozen artichokes! Brilliant. I grabbed that recipe, Paleo-fied it a bit, and ate every last drop. Here’s to you doing the same!

Paleo Chicken Artichoke Soup with Basil

Author/Source:

Christine @ onceamonthmeals.com (Adapted from the Food Network)

Ingredients:

• 2 Tablespoons coconut oil
• 1.33 cups celery, diced
• 1 cup onion, diced
• 0.5 teaspoon salt
• 0.5 teaspoon pepper, freshly ground
• 2 cups chicken broth, preferably homemade
• 1.5 cups artichoke hearts, frozen and thawed
• 1 cup fresh spinach
• 3 teaspoons fresh basil, chopped
• 2 cups chicken, cooked and shredded

Directions:

Heat coconut oil in a large saucepan over medium heat. Add celery, onion, salt and pepper and cook 4-5 minutes. Add chicken broth, preferably homemade, and artichoke hearts. Bring to a boil. Cover, reduce heat to medium-low and simmer until the artichoke hearts are tender, about 12 minutes. Stir in spinach and basil and then puree small batches of soup in a blender. Return all puree to the same saucepan and stir in shredded chicken.

Freezing Directions:

Let cool. Pour into a freezer bag, label and lay flat to freeze. To serve: Thaw. Pour into pan to reheat on stove or pour into microwave safe bowl and cook for 2 minutes.

Servings: 4

Ireland Review: baby didn't try it (I didn't ask him to), L- grudingly ate a small portion, T- said it looked like barf but tasted amazing, dad- has his over rice Mom- LOVED THIS SOUP!!

Pinterest Find

ONE POT BBQ CHICKEN PASTA

Prep Time10 minutes

Cook Time25 minutes

Total Time35 minutes

Yield6 servings

A super easy one pot cheesy pasta dish loaded with tangy BBQ sauce and crisp bacon - even the pasta gets cooked right in the pot!

INGREDIENTS

• 4 slices bacon, diced
• 1 boneless, skinless chicken breast, cut into 1-inch chunks
• 2 cloves garlic, minced
• 1 onion, diced
• 2 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1/2 cup milk
• 1/4 teaspoon crushed red pepper flakes, or more, to taste
• 3 cups rotini pasta
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup barbecue sauce, or more, to taste
• 1 cup shredded cheddar cheese

INSTRUCTIONS

• Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; drain excess fat, reserving 1 tablespoon. Stir in chicken and cook until golden, about 2-3 minutes.
• Add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in chicken broth, tomatoes, milk, red pepper flakes, pasta, salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
• Stir in barbecue sauce and cheese until heated through, about 1-2 minutes.
• Serve immediately.
• Ireland Family Review- Everyone, even baby gobbled this meal up

Sweet Potato and Lentil Chili

SWEET POTATO AND LENTIL CHILI (VEGAN)

Prep Time15 minutes

Cook Time45 minutes

Total Time1 hour

Yield6

6

A winning chili for both vegetarians and omnivores that is sure to be a hit at your next potluck or family meal!

INGREDIENTS

• 2 tablespoons olive oil
• 1 onion, diced
• 2 bell peppers, diced
• 3 sweet potatoes, diced
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 (15-ounce) can diced tomatoes with green chilis
• 2 cups steamed lentils
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1/4 teaspoon cayenne pepper, or more to taste
• Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

• Heat olive oil in a Dutch oven or large pot over medium high heat. Add onion and bell peppers, and cook, stirring occasionally, until tender, about 3-5 minutes. Add sweet potatoes and garlic and cook, stirring occasionally, until potatoes begin to soften, about 5-7 minutes. Stir in vegetable broth, diced tomatoes, lentils, chili powder, cumin, paprika, cayenne pepper, salt and pepper, to taste.
• Bring to a boil; reduce heat and simmer until thickened, about 30 minutes.
• Serve immediately.

IRELAND REVIEW: MOM, DAD, UAli AMarilee, Taylor and Baby LOVED THIS MEAL.... Layla (4) not so much but she did humor me and ate all the sweet potato ;) 

Skinny Chicken Salad and Pesto Artichoke Pasta . MMM

SKINNY CHICKEN
I did this as a main dish for dinner and then again without the chicken as a Side Dish for dinner.

2 T Butter      I Package 3 ox Chicken flavor Ramen Noodle Soup mix       2 T Sesame Seeds
1/4 C Sugar      1/4 C White Vinegar (I used Red wine vinegar)        1 T Sesame oil (I used Olive)
1/2 t pepper      2 C Cut up cooked chicken        1/4 C dry roasted peanuts     1/4 c Sliced green onions
1 bag coleslaw mix (14-16 oz)      1 Can 14 oz mandarin orange segments drained



Melt butter in 10 in skillet over medium heat. Stir in ramen noodle seasoning packet. Break block of noodles into bite sized pieces over skillet; stir into butter mix.

Cook noodles 2 min stirring occasionally. Stir in sesame seeds, cook about 2 min longer, stirring until noodles are golden brown. Remove from heat.

To make the dressing, mix the sugar, vinegar, oil and pepper in a small or medium bowl, set aside.

In a large bowl, combine the coleslaw mix, oranges, onions, peanuts and chicken.  Add the dressing and the noodles to the salad mixture and toss.

Takes 15 min to put together and serves at least 6

IRELAND FAMILY REVIEW: I didnt attempt with Loulou, Tay wasn't a fan but James and I and other adults LOVED IT (Recipe from Beth Glider)


PASTO ARTICHOKE PASTA

Pesto Salad Pasta Recipe

Serves 6

Ingredients:

16 oz box (1 lb) of penne pasta

1 cup of homemade pesto or store bought.

1/2 cup of mayonnaise

1 cup of frozen sweet peas

16 oz can artichoke hearts, quartered

*Optional: 1/2 cup of freshly grated Parmesan cheese

In a small bowl mix pesto sauce and mayonnaise together and set aside.

Prepare penne pasta according to package instructions to al dente.  Drain pasta well and toss  in a large bowl.  Add frozen peas to pasta and toss with pesto dressing until everything is well mixed and coated. Gently fold in artichoke hearts and allow the salad to cool in the refrigerator for 20 minutes before serving.  Sprinkle with Parmesan cheese prior to serving. Enjoy!

IRELAND FAMILY REVIEW: A HUGE HIT