Irish Stew

Irish Stew

Print Recipe
Irish Stew
School House Crock!
Course Main Dish
Cuisine Slow Cooker
Prep Time 20 Minutes
Cook Time 8 Hours
Servings
Servings
Ingredients
Course Main Dish
Cuisine Slow Cooker
Prep Time 20 Minutes
Cook Time 8 Hours
Servings
Servings
Ingredients
School House Crock!
Instructions
  1. In a medium skillet, heat the olive oil over medium heat.
  2. Add onion; saute for 5 minutes.
  3. Add garlic, beef cubes, thyme, sage, salt, and pepper; saute for 5 minutes or until beef cubes have browned.
  4. Transfer mixture to a slow cooker along with potatoes.
  5. Pour beer (or broth) over the top.
  6. Cover and cook on LOW for 8 hours.
Lavender Roast Chicken

Lavender Roast Chicken

Print Recipe
Lavender Roast Chicken
Roasted chicken on wooden board
Servings
Servings
Ingredients
Servings
Servings
Ingredients
Roasted chicken on wooden board
Instructions
  1. In a large bowl, whisk together the first 7 ingredients (Chardonnay through garlic).
  2. Add chicken; cover the bowl with plastic wrap and allow it to marinate overnight, turning every few hours.
  3. Preheat oven to 400 degrees.
  4. Remove chicken from marinade and place it in a large baking dish or roasting pan, breast side up.
  5. Pour remaining marinade over the chicken and season it evenly with salt and pepper.
  6. Bake for 1 to 1 1/2 hours or until juices run clear.
  7. Serve sliced chicken topped with pan juices.
Slow Roasted Beef and Crispy Greens

Slow Roasted Beef and Crispy Greens

Print Recipe
Slow Roasted Beef and Crispy Greens
Course Main Dish
Cuisine Keto, Paleo
Prep Time 15 minutes
Cook Time 5-8 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine Keto, Paleo
Prep Time 15 minutes
Cook Time 5-8 hours
Servings
servings
Ingredients
Instructions
  1. Season the beef with salt and pepper, thyme and parsley.
  2. Heat 2 tablespoons coconut oil in a large skillet over high heat.
  3. Sear beef for 2 minutes on each side then place in a large crock cooker. In a medium bowl mix the next 4 ingredients (garlic through broth).
  4. Pour sauce over the beef and cover.
  5. Cook on LOW for 5 to 8 hours, until beef is very tender and light pink in the center. Let cool for 15 minutes.
  6. Preheat oven to 450 degrees.
  7. In a large bowl toss the kale, collards and bacon with the remaining coconut oil and salt and pepper to taste.
  8. Pour greens onto a rimmed baking sheet and cook for 10 to 15 minutes, until leaves are crispy, stirring occasionally.
  9. Shred beef with two forks and serve with crispy greens.
Beef & Butternut Squash Stew

Beef & Butternut Squash Stew

Print Recipe
Beef & Butternut Squash Stew
Beef & Butternut Squash Stew in a white bowl with the edge sprinkle with a red spice
Cuisine Paleo
Servings
servings
Ingredients
Cuisine Paleo
Servings
servings
Ingredients
Beef & Butternut Squash Stew in a white bowl with the edge sprinkle with a red spice
Instructions
  1. Heat the olive oil in a Dutch oven over medium heat.
  2. Add onion, garlic, rosemary and thyme; sauté until fragrant, about 5 minutes.
  3. Sprinkle beef with salt and pepper.
  4. Raise heat to medium-high and add beef; brown on all sides.
  5. Add beef broth and whisk up all of the browned bits from the bottom of the pan.
  6. Add butternut squash and stir to combine well.
  7. Bring mixture to a boil then reduce heat, cover and simmer for 1 hour until beef is cooked and fork-tender.
Recipe Notes

Nutritional: Per Serving: 457 Calories; 22g Fat; 48g Protein; 17g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol; 381mg Sodium. Exchanges: 1/2 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. Points: 12

Mitochondria Miracle Soup

Mitochondria Miracle Soup

 

 

Print Recipe
Mitochondria Miracle Soup
Mitochondria Miracle Soup | SavingDinner.com
Course Soups & Stews
Servings
servings
Ingredients
Course Soups & Stews
Servings
servings
Ingredients
Mitochondria Miracle Soup | SavingDinner.com
Instructions
  1. In a large soup pot*, heat the olive oil over medium-high heat; add the onion and cook until nearly translucent. Add the garlic and sauté for a couple of minutes, but don’t let it brown!
  2. Add remaining veggies; sauté for just a minute or 2 (you’re not cooking them, just getting the wonderful flavor this quick step will infuse in your soup). Add the thyme, salt and pepper while sautéing.
  3. Now place the veggies in a large slow cooker; add diced tomatoes and broth. Cover and cook on LOW for 7 to 9 hours or on HIGH for 4 to 6 hours (all slow cookers differ, depending on size, age, brand, etc…your mileage may vary). If your slow cooker isn’t large enough, simmer the mixture in the soup pot on the stovetop for at least 1 hour.
  4. Just before serving, gently mash some of the sweet potato chunks against the side of the slow cooker or soup pot to thicken the soup; give it a stir and serve.
Recipe Notes

*LEANNE’S NOTE: This is a BIG pot of soup, you may need to do a half batch so it will fit in your pot or crock cooker. It freezes well. I like to make a huge batch and freeze some of it in single servings for later.

Quick Fixes for Soup Variations (Now remember: Don’t do this to the whole pot of soup…just the amount you pull out to fix yourself for lunch, etc.):

Quick Fix #1: Tex-Mex Veggie Soup: Add some salsa for a little heat (and a dash of cayenne if you like), a little ground cumin and chopped cilantro. Top with some diced avocado and more chopped cilantro.

Quick Fix #2: Tuscan Veggie soup – Add some fresh chopped basil leaves, chopped tomato and gluten free and nitrate free sausage.

Quick Fix #3: Autumn Veggie Soup – Add some diced acorn or butternut squash, a sprinkling of ground nutmeg and some chopped parsley. I also add an ample sprinkling of curry powder.

Pin It on Pinterest