Mediterranean Shrimp Soup in Crock Pot
2 cans (about 14 oz) chicken broth
1 can (about 14 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 med onion chopped
1 med green pepper chopped
1/2 orange juice
1 jar or can sliced mushrooms
1/4 -1/2 sliced black olives
2 cloves garlic, minced
1 tsp basil
2 whole bay leaves
1/4 tsp fennel
1/8 tsp pepper
1 lb shrimp, medium size, peeled & deveined (cooked, peeled & deviened take tails off in freezer section works great)
Combine all ingredients in crock pot, cover and cook on low 4 - 4 1/2 hours.
You can add 1lb white fish (cod, haddock, swai ,tilapia) to this for a heartier soup, slice in pieces add to soup.
Avocado Banana Chocolate Cookies
Preheat oven 350F
1 c very ripe avocado
1/2 c dark cocoa powder
2 tbsp raw honey (optional)
Dark chocolate chips or chunks to taste
1/2 tsp baking soda
Combine the banana, avocado and honey in a bowl. Mix everything until smooth using hand mixer or a food processor.
Add in the egg, baking soda and cocoa powder, continue mixing until well blended.
Stir in chocolate chips/chunks
Drop spoonfuls of cookie dough on cookie sheet lined with parchment paper, dough is very soft. (I make mine one big cookie and cut into bars)
Bake 8 - 10 minutes until warm and firm.
Sweet Potato & Buffalo Chicken Casserole
Preheat oven 400 F
2 lbs boneless skinless chicken cubed
5 Sweet Potatoes, cubed
1 tbsp paprika
2 tbsp garlic powder
6 tbsp hot sauce ( I only use 1tbsp)
1/2 c olive oil, or melted ghee
1 c bacon, cooked and cut
1 c green onions, sliced
Sea or Himalayan Salt & Fresh Ground Pepper to taste
In a large bowl combine olive oil, paprika, garlic powder, hot sauce, salt & pepper
Add sweet potatoes and chicken, bacon and green onions, stir to coat, pour in casserole dish (greased dish optional I like butter adds a little flavor)
Bake 40-50 minutes, stirring several times
Recipe is from Paleoleap.com
Brisket with Sweet Onions
Love cooking in a Crock Pot!!! Dinner is ready when you get home and the house smells so good.
Brisket with Sweet Onions
2 large sweet onions, cut into slices
1 flat-cut boneless beef brisket (about 3 1/2 pounds)
Garlic powder, black pepper and dash of Himalayan or sea salt
2 cans (14oz each) beef broth (or make your own)
1 tablespoon cracked black peppercorns
Coat inside of crock pot with olive oil or nonstick cooking spray
Line bottom with sliced onions, add brisket sprinkle salt, garlic powder and pepper on both sides, pour in broth, add peppercorns, cook on high 5 to 7 hours.
Remove brisket to cutting board, cover loosely with foil, let stand 10 to 15 minutes then slice.
Arrange onions on plate top with brisket add liquid from crock pot over the top and serve!