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Found this delicious recipe on a friend’s timeline on Facebook. Thought I’d give it a try!
1 lb ground beef, turkey, or chicken
1 can diced tomatoes (I use garlic, basil, and onion by Hunt’s)
1 can of dark or light red kidney beans…
1/2 teaspoon of red crushed pepper
1/2 teaspoon of pepper
1/2 teaspoon of cayenne pepper
1/2 teaspoon of chili powder
1 pkg Mccormick chili seasoning
1 can tomato sauce (I used pasta sauce by Hunt’s)
Brown ground meat, drain, then put in crockpot.
Add all other ingredients and cook on low for 2 hours.
Serve with cornbread.
Katie from warrior wife says: “Chicken pot pie is one of my all time favorite comfort foods! Pot pies unfortunately take a long time to make, so I wanted to come up with something quick and easy that still satisfied that comfort food craving. This soup is hearty, rich, and taste just like a creamy chicken pot pie. The best part about this soup is that it is full of nutrient rich ingredients, and is ready in only 30 minutes!”
3 pre-cooked chopped chicken breasts
3 cups chicken broth
2 tablespoons grass-fed butter
1 medium onion, chopped
8 garlic cloves, chopped
2 lbs yellow potatoes (half of them peeled and chopped; the other half cut into bite-size pieces)
3 large carrots, peeled and sliced
2 celery ribs, chopped
1 cup frozen peas
2 teaspoons fresh thyme leaves
Salt and Pepper to taste
Heat the butter in a large soup pot. Add the onions and garlic and cook, stirring occasionally for 3 minutes.
Add the peeled, roughly chopped potatoes and the broth.
Season with salt and pepper.
Cover and simmer for about 15 minutes, or until the potatoes are tender.
Using a slotted spoon, transfer the potatoes and onions to a blender.
Blend on high until the mixture is nice and creamy.
Add the carrots, celery, peas, and bite-sized potatoes to the broth in the pot.
Add the contents of the blender.
Cover again and simmer for about 10 minutes, or until the potatoes are tender.
Add the chicken and fresh thyme and cook another 5 minutes.
For more delicious recipes check out my KJENSIFYME Healthy Support/Recipes Group on Facebook.
Oven-roasted Sausages, Potatoes, and Peppers
A delicious dish that your family would love! Found this on a friend’s FB Timeline. Hope you enjoy!
Ginger Pork Cabbage Dumplings!
Chinese for tea 🙌
This delicious Chinese style Ginger Pork Cabbage Dumplings looks and tastes Heavenly! It’s hard to believe it’s Keto friendly. Found this delicious recipe in our very own Valentus Keto Recipe group and very happily share with you! Enjoy!
Ingredients (makes about 9 dumplings):
500g pork mince (you could also do 50/50 pork/beef) (approx 18 oz.)
1/4 cup pecan flour (almond flour would work)
1 tsp. garlic
1 Tbsp. ginger
chives (I usually use about 2 Tbsp.)
3 tsp. salt
1 large cabbage
Carefully remove the core from the large cabbage with a sharp knife. This recipe doesn’t use the entire cabbage, only the outer leaves but you need to steam the whole cabbage to make the leaves usable.
Place the cabbage, core down, in a large pot with about 2 inches (5cm) water. Put a lid on the pot and steam the cabbage for 10 minutes – enough to loosen the leaves. If it needs more, put it back in the pot.
While the cabbage is on the stove, mix the pork, pecan flour, egg, garlic, ginger, chives, salt and pepper in a bowl and mix well. Optional extras: chilli flakes, cumin and coriander would work in this as well.
Take the cabbage out of the pot and pat dry. Carefully remove the top layers of the cabbage without tearing them. Place them on a dish cloth. Using about a heaped tablespoon of pork mixture per dumpling, fold them as shown in the video.
Line the steamer with baking paper. This step isn’t 100% necessary but I use a bamboo steamer and this keeps the pork juices from soaking into the wood. Put the dumplings into the steamer and place it on a pot of rapidly boiling water. Or, you know, turn it on.
Steam for 20 minutes. Slice one in half to make sure the pork is cooked before serving ..
To your Health and Wellness
Homemade Cream of Mushroom Soup | Genius Kitchen
Pin Blog – Katharine | KJensifyme Healthy |
Cream of Mushroom Soup | Homemade Soups | Comfort foods |
READY IN: 20 Mins | SERVES 6
Fall and Winter are the seasons we usually look for our comfort foods. The kind of foods that makes us want to sit back, relax and enjoy! Most people love a simple bowl of soup. Mine, is a bowl of cream of Mushroom Soup. Found this yummy, simple recipe online. Enjoy!
8ounces fresh mushrooms
2 tablespoons onions, chopped
1 -2 garlic clove, minced
2 tablespoons butter
2 -3 tablespoons LC flour (separated)
2 cups chicken broth
1 cup light cream or 1 cup evaporated milk (Coconut or Almond Milk for LC recipes)
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄4 teaspoon nutmeg
Cut the mushrooms into slices.
Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
Blend in 2 T. flour and stir.
Add in the chicken broth and heat until slightly thickened while stirring frequently.
Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
Serve and enjoy!
Cream of mushroom soup
Amount Per 100 grams
% Daily Value*
Total Fat 2.6 g
Saturated fat 0.5 g
Polyunsaturated fat 1.4 g
Monounsaturated fat 0.6 g
Cholesterol 0 mg 0%
Sodium 340 mg 14%
Potassium 31 mg 0%
Total Carbohydrate 3.3 g 1%
Dietary fiber 0.3 g 1%
Sugar 0.2 g
Protein 0.7 g 1%
Vitamin A 0%
Vitamin C 0%
Vitamin D 1%
Vitamin B-6 0%
Vitamin B-12 0%
Mexican Tortilla Casserole
1 lb. ground beef
1/2 cup diced onion
1 pack taco seasoning mix
2 cups shredded cheddar cheese
1 can refried beans (they spread easier if you warm them in microwave)
1 cup prepared rice (I used Minute Rice)
1 can Mexican blend corn (DRAINED) only use about 1/2 can
4-5 large flour tortillas
8 oz of thick chunky salsa (your choice mild or hot)
How to make it :
Spray a spring form, round cake pan or casserole with cooking spray
Brown ground beef ,and onion and drain
Add taco seasonings and cook according to package direction
Lay 1 tortilla in bottom of baking dish and spread 1/3 of bean on it, top with 1/3 of the meat and sprinkle on some cheese
2nd layer tortilla-1/2 the rice, 1/2 salsa, 1/2 the corn and cheese
3rd layer tortilla-1/3 beans,1/3 meat, cheese
4th layer tortilla-beans, meat, corn, rice, salsa and cheese
Bake covered with foil at 350 for about 40 minutes uncover and bake 10-15 minutes longer. let sit 5 minutes before cutting.
After baking top with sour cream,diced onion and shredded lettuce if desired.
★¨`•♫.•Pass it on!! Give someone else a reason to smile. ♫ ..• ★
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Enjoy the Recipe and remember to stay Healthy!
About 20 oz of pepperchini’s and 1 diced onion
Salt and pepper
Try our delicious Hot Cocoa today!🔥🔥🔥