Garlic Chili Kale Chips

Garlic Chili Kale Chips

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Garlic Chili Kale Chips
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 250 degrees.
  2. In a large bowl toss all the ingredients well.
  3. Pour kale mixture onto a large baking sheet.
  4. Bake for 20 minutes, stirring every 5 minutes, until kale is crispy.
  5. Serve warm.
Butternut Bisque

Butternut Bisque

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Butternut Bisque
Course Soups & Stews
Servings
servings
Ingredients
Course Soups & Stews
Servings
servings
Ingredients
Instructions
  1. Prepare squash by cutting in half and baking for 90 minutes OR by microwaving for 10 to 15 minutes or until softened.
  2. Melt the butter in a large skillet over medium heat; sauté onion, garlic and apple until onion is translucent.
  3. Add flour, curry powder and nutmeg and continue to cook until apple is tender.
  4. Place squash in a food processor or blender along with skillet ingredients; add 1 cup of broth and puree until smooth.
  5. Pour contents into a large saucepan or Dutch oven.
  6. Add remaining broth, tomato paste, evaporated milk and sage.
  7. Bring to a boil over medium heat, then reduce heat and simmer for 3 to 4 minutes before serving.
Recipe Notes

NUTRITION per serving: 224 Calories; 2g Fat; 13g Protein; 45g Carbohydrate; 9g Dietary Fiber; 4mg Cholesterol; 416mg Sodium. Exchanges: 2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 4

Beef & Butternut Squash Stew

Beef & Butternut Squash Stew

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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

Leanne’s Basic Vegetable Soup

Leanne’s Basic Vegetable Soup

Below is a recipe for a major crock cooker full of phytochemically rich veggie soup that you can tweak here and there with the variations I have added to keep you from getting bored. Once the soup has been initially cooked, put it in the fridge and heat up what you need in a small saucepan. The soup is vegetarian and low-carb friendly, too.

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Leanne's Basic Vegetable Soup
Veggie Soup in an earthenware bowl
Servings
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Ingredients
Servings
servings
Ingredients
Veggie Soup in an earthenware bowl
Instructions
  1. In a large soup pot, heat the one tablespoon of the olive oil over medium high heat.
  2. Add the onion and cook till nearly translucent, now add the garlic. Don’t let the garlic brown and saute another couple of minutes.
  3. Add the rest of the chopped veggies, sauteing for just a minute or two; use extra olive oil if you need it for the rest of the veggies. Remember–you’re not cooking them– just sauteing them for the wonderful flavor this quick step will infuse in your soup.
  4. Add the thyme and salt and pepper while sauteing.
  5. Now put the veggies in the crock cooker, add the tomatoes and broth.
  6. Cook on low 7-9 hours (depending on your crock cooker) or high 4-6 hours.
  7. Just before serving, gently mash some of the potato chunks against the side of the crock-pot to thicken the soup, give it a stir and serve.
Recipe Notes

Nutrition Per Serving: 94 Calories; 3g Fat; 7g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 286mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2 Fat. Points: 2

SERVING SUGGESTIONS: Grilled cheese sandwiches on whole grain bread and a spinach salad.

Quick Fixes for Variations on the Basic Veggie Soup
Now remember, don’t do these to the whole pot of soup! Just the little bit you pull out to fix yourself for lunch, etc. so that you can do all the Quick Fixes.

Quick Fix #1: Tex Mex Veggie Soup. Add some (eyeball it–how much do you want?) black beans (drained and rinsed), a little bit of cumin and chopped cilantro. Top with some tortilla chips and cheese, or serve with a quesadilla.

Quick Fix #2: Tuscan Veggie Soup. Add some (eyeball it again) cannellini (white kidney beans) or white beans (drained and rinsed), a little bit of Italian seasoning and some chopped kale. Cook till heated through and the kale is tender.

Quick Fix #3: Minestrone Veggie Soup. Add some cooked pasta, a little dried basil and top with a fresh grating of Parmesan cheese.

Quick Fix #4: Autumn Veggie Soup. Add some diced acorn squash or butternut squash, a handful of cooked brown rice, a sprinkling of nutmeg and some chopped parsley.

Chicken Rosemary Sweet Potato Stew

Chicken Rosemary Sweet Potato Stew

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Chicken Rosemary Sweet Potato Stew
Course Soups & Stews
Cuisine Paleo
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Soups & Stews
Cuisine Paleo
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. In a large pot over medium heat, heat coconut oil.
  2. To the pot, add the onion and garlic. Cook for 5 minutes then add the chicken and sweet potato. Cook for 5 minutes, until chicken is brown.
  3. To the pot, add the remaining ingredients (broth through lemon zest) and stir.
  4. Cover and reduce heat to low.
  5. Simmer for 20 minutes, until chicken is cooked through and vegetables are tender.
  6. Serve warm.

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