We love this seasoning for our tacos, so to make things easier when we have them, I make a batch of the seasoning mix up ahead of time. When I get ready to make tacos, I just add 2 T. of seasoning mix per pound of meat. The full directions for the tacos are here: https://www.cherylsrecipes.net/recipe/tacos/
Combine all ingredients and store in a sealed container. Use 2 T. of seasoning mix per pound of meat. Add to cooked meat with 1/2 cup or so of water, and simmer until the liquid is gone.
This is my absolutely favorite breakfast right now. I am totally addicted to it!! It is like eating a huge bowl of ice cream for breakfast, but it is loaded with vitamins and nutrition! It is high in protein and fiber, so it is a great way to start your day! You can make this into 1 serving (which is what I do) or share it with someone else as a snack or part of a larger breakfast. This recipe actually makes 2 glasses of this smoothie. And trust me, you don't taste the spinach or kale at all!!! The entire recipe contains:
365 calories
9 g. fiber
7 g. fat
37 g. protein
lots of potassium, vitamins A & C, calcium and iron
As always, you can change the recipe to your liking. Substitute milk for the water, leave out the cottage cheese, change up the fruits, use frozen sweet cherries if you don't like the seedy texture of the berries, use a different (or no) protein powder....
I combine the frozen items (spinach, kale, berries, pineapple and banana) and freeze them in quart ziploc bags. Then I combine the dry ingredients and store those in small jelly jars. Then when I get ready to make it in the morning, I just need to combine the 2 containers, add water and cottage cheese, and blend. It is very quick!
This is my absolutely favorite breakfast right now. I am totally addicted to it!! It is like eating a huge bowl of ice cream for breakfast, but it is loaded with vitamins and nutrition! It is high in protein and fiber, so it is a great way to start your day! You can make this into 1 serving (which is what I do) or share it with someone else as a snack or part of a larger breakfast. This recipe actually makes 2 glasses of this smoothie. And trust me, you don't taste the spinach or kale at all!!! The entire recipe contains:
365 calories
9 g. fiber
7 g. fat
37 g. protein
lots of potassium, vitamins A & C, calcium and iron
As always, you can change the recipe to your liking. Substitute milk for the water, leave out the cottage cheese, change up the fruits, use frozen sweet cherries if you don't like the seedy texture of the berries, use a different (or no) protein powder....
I combine the frozen items (spinach, kale, berries, pineapple and banana) and freeze them in quart ziploc bags. Then I combine the dry ingredients and store those in small jelly jars. Then when I get ready to make it in the morning, I just need to combine the 2 containers, add water and cottage cheese, and blend. It is very quick!
Combine 1 T. melted butter and 1 T. flour in small bowl. Brush onto inside of Bundt cake pan.
Cream butter, cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla.
In a separate bowl combine flour, baking powder and cocoa. Add about half the flour mixture to the butter mixture and beat well. Add remaining flour mixture and beat well for about 2 minutes.
Pour batter into Bundt cake pan. Bake for 1 hour and 15 minutes or until done.
Glaze:
1 cup powdered sugar
3-4 T. buttermilk or whole milk
1/8 tsp. vanilla
Fill corn (or flour) tortillas with leftover pork or chicken and cheese, then top with a creamy sauce, made with milk, chicken broth and green chiles. Add cheese on top and bake for 20 minutes! Super quick and easy!
Fill corn (or flour) tortillas with leftover pork or chicken and cheese, then top with a creamy sauce, made with milk, chicken broth and green chiles. Add cheese on top and bake for 20 minutes! Super quick and easy!
Preheat oven to 400. Spray 9x13" baking dish with Pam.
Melt butter in saucepan. Add flour to make a roux. Add milk, water, chicken base and seasonings. Stir and cook until thickened. Add green chilies.
If using corn tortillas, it is helpful to steam them first to avoid cracking. Wrap 3 tortillas at a time in a damp paper towel and microwave for 30 seconds. Fill each tortilla with meat and cheese, reserving cheese for top.
Roll up each tortilla and place in a sprayed 9x13" pan. I got 11 in my dish.
Pour sauce over top.
Sprinkle with remaining cheese. I don't measure my cheese, I just put whatever looks good to me!
Bake in preheated oven for 20 minutes.
Serve and enjoy!
Recipe Notes
Although spelt is an ancient form of wheat, most people with wheat allergies can eat it with no problem. However, it still contains gluten, so avoid spelt if you have a reason to avoid gluten.
Better than Bouillon organic beef and chicken bases are my favorite to use in broths because they are gluten free and soy free.
This is my adaptation of a recipe from thehealthymaven.com. It was originally called Maple Roasted Brussels Sprouts with Bacon. However, while it does have maple syrup in it, that flavor was not really noticeable. The orange had a much more prominent presence, so I changed the name and made some changes to the actual recipe. I absolutely love this recipe!!
This is my adaptation of a recipe from thehealthymaven.com. It was originally called Maple Roasted Brussels Sprouts with Bacon. However, while it does have maple syrup in it, that flavor was not really noticeable. The orange had a much more prominent presence, so I changed the name and made some changes to the actual recipe. I absolutely love this recipe!!
Place a somewhat large cast iron skillet in the oven. Preheat the oven to 425 with the skillet in it.
Meanwhile, get your ingredients prepped. Chop the bacon into bite sized pieces. Set aside.
Zest the orange peel, then juice the orange.
Clean the brussels sprouts, trim the stem ends and cut in half lengthwise.
When your food is prepped and the oven is heated to 425, remove the cast iron skillet and spread the bacon pieces on it. Return to the oven for 5-6 minutes, stirring halfway through. You do not want your bacon overcooked!! It will continue to cook with the brussels sprouts!
Remove skillet from oven and add remaining ingredients. Season with salt & pepper and stir to combine all ingredients.
Return to oven and bake for 20-25 minutes, stirring halfway through.
In a Dutch oven, melt butter over medium low heat. Add onions and cook, covered, until tender. Stir in flour until blended; cook 1 minute, stirring constantly.
Gradually stir in milk, soup base, and pepper; cook, stirring constantly, until thickened. Stir in cream. Reheat just until broth is boiling. Add salt if desired. Combine with potatoes and pour into a greased 9x13" baking dish.
Bake, covered tightly with foil, at 375 for 45 minutes-1 hour.
Remove foil and bake on speed bake for another 45 minutes, until done. Note: If you don't have speed bake, increase the oven temperature to 400. Add cheese to top, if desired, during the final 15 minutes of baking time.
I adapted my favorite beef stew recipe to make it Whole30 compliant and made it cook much faster by using my Instant Pot. It cooks in 20 minutes + 15 minutes natural pressure release compared to 2 3/4 hours cooking time on the stove.
I adapted my favorite beef stew recipe to make it Whole30 compliant and made it cook much faster by using my Instant Pot. It cooks in 20 minutes + 15 minutes natural pressure release compared to 2 3/4 hours cooking time on the stove.
Turn Instant Pot to saute function. When it is hot, add oil. Cook the meat in batches so it is not too crowded. Season with salt and pepper as it cooks. (If you prefer, you can brown the meat in a large skillet on the stove instead.)
Add all ingredients, except the starch, to your 8 quart Instant Pot.
Place lid on pot and set to sealing. Put on manual/pressure cook setting for 20 minutes.
When time is up, let pressure release naturally for 15 minutes.
Quick release any remaining pressure and remove lid. Set IP to saute function. Combine the starch with a little water in a small bowl or measuring cup and whisk to combine. Add slowly to stew while stirring, to thicken.
I have been trying to find a decent ketchup and BBQ sauce recipe for Whole30 and have not been happy with what I have found so far. I tried this recipe, which was originally supposed to be a Paleo BBQ sauce recipe, but it tasted like ketchup to me. So I have changed the recipe some to make it tastier and compatible with Whole30 and I like it better by far than the other recipes I have tried. Even better is it is super quick and easy!
This originally came from 40aprons.com. The only change I made to the ingredients was to add a little extra salt.
The only ground pork I could find in the grocery stores near me was so lean that it didn’t make good sausage, so we decided to grind our own from pork shoulder. It was a much better consistency!
