Beefy Mushroom Soup

Beefy Mushroom Soup

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Beefy Mushroom Soup
Course Soups & Stews
Prep Time 20 minutes
Servings
servings
Ingredients
Course Soups & Stews
Prep Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. In a large saucepan with a tight-fitting lid, brown ground beef, onion, mushrooms and garlic over medium-high heat; drain off any excess fat.
  2. Add broths, water and pumpkin; stir until well blended, thinning with additional water if needed; season with salt and pepper.
  3. Bring mixture to a boil then reduce heat, cover and simmer for 20 to 30 minutes.
  4. Add milk and simmer for 10 to 15 minutes longer.
Recipe Notes

NUTRITION per serving: 352 Calories; 3g Fat; 18g Protein; 10g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 340mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat. Points: 3

GLUTEN FREE: Make sure beef broth, chicken broth and canned pumpkin are gluten free.

Pumpkin Bean Soup

Pumpkin Bean Soup

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Pumpkin Bean Soup
Course Soups & Stews
Servings
servings
Ingredients
Course Soups & Stews
Servings
servings
Ingredients
Instructions
  1. In a blender, process cumin, black beans, onions, garlic, broth, and water at high speed until smooth.
  2. Transfer bean mixture to saucepan; stir in pumpkin and heat to boiling, then reduce heat and simmer, covered, for 5 minutes; season to taste with salt and pepper.
  3. Serve in bowls; sprinkle with chopped cilantro.
Recipe Notes

NUTRITION per serving: 110 Calories; 1g Fat; 8g Protein; 18g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 367mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat. Points: 2

SERVING SUGGESTION: Whole grain rolls and a big salad would be perfect!

Chicken Soup

Chicken Soup

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Chicken Soup
orange enameled stock pot on a wooden surface next to carrots and rosemary
Course Soups & Stews
Cuisine Paleo
Servings
servings
Ingredients
Course Soups & Stews
Cuisine Paleo
Servings
servings
Ingredients
orange enameled stock pot on a wooden surface next to carrots and rosemary
Instructions
  1. Heat the oil in a large soup pot with a tight-fitting lid over medium heat; add next 9 ingredients (carrots through crushed red pepper flakes).
  2. Cover and cook for 15 minutes or until vegetables soften.
  3. Stir in tomato paste then top with chicken.
  4. Pour broth and water over chicken.
  5. Bring to a boil then reduce heat, cover and simmer for 30 minutes or until chicken is cooked through.
  6. Remove chicken to a cutting board and shred with two forks.
  7. Stir shredded chicken into soup.

Garlic and Green Chile Carnitas

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Garlic and Green Chile Carnitas
Course Main Dish
Cuisine Instant Pot, Paleo
Prep Time 10 minutes
Passive Time 50 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Instant Pot, Paleo
Prep Time 10 minutes
Passive Time 50 minutes
Servings
servings
Ingredients
Instructions
  1. Heat oil in Instant Pot over “browning” setting. Season shoulder roast with salt and pepper. Brown on all sides, then remove and set aside. Saute garlic and onion in Instant Pot for 2 to 3 minutes.
  2. Rub remaining seasonings all over roast (cumin through onion powder). Place back in Instant Pot, and add all remaining ingredients (broth through bay leaf).
  3. Cover and cook using the pressure cooker setting, put it on high pressure and set the meat button to 50 minutes. After 50 minutes, release pressure and slowly remove lid. Shred with two forks and make sure it’s all saturated in its cooking juices. Remove bay leaf before serving.
Spring Herb Salmon with Roasted Cabbage and Dijon Reduction

Spring Herb Salmon with Roasted Cabbage and Dijon Reduction


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Spring Herb Salmon with Roasted Cabbage and Dijon Reduction
A delicious flavorful recipe that's not only easy, but sure to impress! Full of seasonal taste explosions, and salmon chalk full of good fats!
Course Main Dish
Cuisine Paleo
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Paleo
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 380 degrees.
  2. On a baking sheet, arrange cabbage medallions, drizzle with melted ghee, season with salt, pepper, and nutmeg. Place in oven and roast for 30 to 40 minutes, or until tender and lightly charred.
  3. Season salmon filets with salt, pepper, thyme, and rosemary. Melt remaining ghee in a large skillet, over medium high heat. Add salmon filets, skin side down. Then add 1/2 cup of the broth, and cover.
  4. Cook for 3 to 4 minutes covered, or until salmon is cooked through and flakes easily with a fork.
  5. Remove salmon from skillet and set aside.
  6. Add remaining broth, butter, and wine to skillet with cooking juices. Heat over high heat until mixture boils, then whisk in dijon mustard and season with salt and pepper to taste. Reduce heat to medium, and cook until mixture reduces by 1/2.
  7. Serve salmon on top of cabbage with a generous helping of dijon sauce, and enjoy!

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