Busy days call for quick dinners! Planning ahead makes all the difference.
Ingredients
1 Chuck roast, de thawed
Two cans of Campbell’s French onion soup
2- 32 ounce containers of beef broth
Place roast , soup and broth in a crockpot on low and cook for 6 to 8 hours. Yes, it’s that simple. To serve, take roast out, spoon some of the sauce onto the roast and salt and pepper to taste.
I like to serve it with mashed potatoes and spinach salad.
I change this recipe a little bit from the original recipe. I added two Granny Smith apples into the soup instead of one, three more heads of garlic, 1 tablespoon of chicken consommé, full fat instead of light coconut milk, and three cans instead of two of the chickpeas. This recipe was absolutely delicious!
I know what you’re thinking, walnuts? Walnuts can make an excellent substitute in the meat free taco.
This mixture will make 8 tacos
Ingredients
Corn tortillas, I like to corn tortillas per taco
2 Anaheim chiles, seeded and diced
1/2 white onion diced
One large ear of corn cut off the cob
3/4 walnut pieces
3 tablespoons grapeseed oil
1 teaspoon each, sea salt, and show chili powder, garlic powder, onion powder, cumin
In a skillet add grapeseed oil and turn to medium heat. Add onions, Chili’s, corn and sauté for about 20 minutes. You want the vegetables to look caramelized. At the walnuts and the spices and cook for two more minutes. Remove from heat.
You can use this mixture in a taco or a tostada using black beans or refried beans as the base. Top with sour cream, cilantro, green onions and a dash of Sirracha.
This recipe is a great weeknight meal! It’s quick and kid approved! Just remember to take out the turkey in the morning.
I like to substitute turkey instead of beef but either is a yummy choice.
This salad has so many ingredients I love! The flavor is fresh and delicious. Sometimes I make it and keep it in the fridge, munching on it theoughout the week for lunch while other times it can make a great dinner!
Ingredients
1 box Orzo
1 lemon (juice and zest)
1 block feta cheese
2 cups chopped arugula
1/2 or more to taste toasted pine nuts
tsp salt
2 TBSP olive oil
Cook orzo, set aside and cool by running cold water over it. Once trained place in a large bowl. Add in the juice of one large lemon and the zest of one large lemon, the olive oil and the salt and toss with a fork. Next, add in chopped arugula , crumbled feta and toasted pinenuts that have cooled completely and toss together. Place in the refrigerator so all of the flavors come together.
Who doesn’t love a stack of fluffy warm pancakes topped with maple syrup? I do but my waistline does not! When I make fluffy pancakes for the family I tend to choose this recipe for myself, it does the trick and I don’t feel like I missed out on anything.
For one individual serving:
Mix one banana, two eggs, teaspoon pumpkin pie spice, 1/4 cup raw oats and a pinch of salt. Cook as she would a normal pancake and topped with toasted pecans and address all of warm pure maple syrup.
The texture will not mimic bread because she did not use any flour. However the taste is very satisfying and will certainly fill you up for the morning!
Few breakfast items are is comforting to me as a warm and delicious oatmeal. I just know you’re going to love this recipe!
Ingredients
Cook steel cut oats as package directs. If you are pressed for time use regular oats but try not to use the instant oats. Make sure to cook the oats with vanilla almond milk and add 1 teaspoon of pumpkin pie spice to the milk.
When the oatmeal is done place in a bowl and top with hemp seeds, Chia seeds, golden raisins, toasted pecans and a drizzle of pure maple syrup and unsweetened coconut.
Goes great with a nice pumpkin latte!
OK I know you’re skeptical and so was I but listen if you’re looking to get a carb fix and want something that’s tasty this is a good alternative. I made it last night for myself well I made the full fat cheesy version for my family. It definitely was not the same but it was so much healthier and satisfy the craving I was having. Try it once and let me know what you think. PS try dipping tortilla chips into cheesy dip, like a queso.
Ingredients for the sauce:
Two medium yellow potatoes quartered
One large carrot peeled and diced into 1 inch chunks
One small yellow onion diced
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon mustard powder
1 teaspoon salt and pepper to taste
3 cups vegetable broth
1/2 cup raw cashew pieces
3 tablespoons nutritional yeast
Place all vegetables in a sauce pan and cover with vegetable broth. Bring to a boil. One spoiled cover and reduce to simmer for 10 minutes.
With a slotted spoon remove the vegetables and place in a blender, add one and a half cups of the reserved liquid,Add the cashews and all seasoning and blend.
Poor cheesy sauce over already cooked macaroni noodles.
I like to toast some Panko breadcrumbs with some ghee and top the macaroni and cheese with the breadcrumbs. Yummy yummy yummy
Easy PEasy right?
Veggie taco night. Black beans cooked with cumin, chili powder, garlic, onion, paprika. Corn off the cob caramelized in a cast iron skillet with a dash of salt. Caramelized white onion cooked in tablespoon butter and a dash of olive oil. Fresh Anaheim chiles cooked with a dash of salt in the cast-iron skillet after the corn. Topped with cool sour cream, Sirracha chili sauce, a bit of jack cheese and avocado dusted with tanjin lime seasoning. Toasty corn tortillas warmed on a flat cast-iron skillet.
Foodie Karma 