Beef Sliders w/ Guacamole & Garlic Kale

After my first attempt at kale chips went hinky, I decided to use it as the side for my sliders.

Ingredients:
1lb organic ground beef
1 egg
Salt & Pepper

Instructions:
1) Mix all ingredients
2) Form into sliders. I make mine a bit bigger to begin with cause they always seem to shrink while cooking
3) Pan fry them until desired doneness
Top with home made guacamole (or just avocado)
And serve with the kale chips rejects.
Enjoy!!

Chorizo Scramble

So I have been on the look out for sausage that I can eat on Whole 30. Seriously. That and bacon. I've been to 5 different stores looking for bacon that doesn't have sugar.

So I saw one of my friends post about Aidell's sausage, I rushed to the grocery store to find it. And of all of the options I found 3 that work: Chorizo, Chicken Apple, and a Breakfast version Chicken Apple. I was a happy happy camper.

So I make something that B loves (sausage, potatoes, onions, and peppers in the oven) and I thought this was something I could switch around and make work.

Ingredients:
1 pkg  Aidell's Chorizo sausage
2 Sweet potatoes
4 eggs

Directions:
**Pre-Heat oven to 350****

1) peel and chop sweet potatoes in bite size pieces.
2) place in a bowl and toss with a a touch of Olive Oil and some spices (I used garlic, onion, pepper and a touch of season salt)
3) pour out evenly on a cookie sheet.
4) Cut the sausage links in half (creating 8) and then slice into bite size peices
5) Sprinkle the sausage over the sweet potatoes.
6) Bake for 25-30 minutes.
7) About 5 min before the oven time goes off. Scramble some eggs for the side.

This is so so good.
I  made enough that it lasted me 2 days of lunches and light dinners, but again. I'm cooking for just me right now.

Also. I made a version of this tonight but I did 50/50 of Sweet potatoes and Butternut Squash with Eggs over easy this time.

But I did a scramble with baby spinach for my lunches.

Enjoy!

Taco Casserole

Taco Casserole

Thank you: two maids a milkin'!

Ingredients:
1 lb. hamburger
1 pkg. taco seasoning
8 oz. sour cream (I would suggest using 1/2 of this. the sour cream sort of overwhelmed the rest of the flavors for me)
1 pkg. crescent rolls (8)
1 can tomato sauce
1 can diced tomatoes (I used rotel, I like things a little spicy)
1 c. shredded cheese
Dorito chips

Directions

1. Brown hamburger and drain.

2. Add taco seasoning, tomato sauce, tiny bit of water, and diced tomatoes. Simmer...

3. In 9x13 dish, press out crescent rolls and roll them to form crust.

4. Here comes the Dairy!!! Layer hamburger mixture, sour cream and then cheese.

5. Crush about 3/4 of a bag of Doritos and put them on top. Bake at 350 for 30 min.

Enjoy!!!

The only thing i would change is cutting the sour cream wayyyyyyyyy down, or cutting it out completely and adding it on each dish individually.

The sour cream flavor over whelmed most of the dish. which i'm normally okay with, but this time it was a tad much for even me. and my love for sour cream normally knows no bounds. 








Blogger is being silly and won't let me upload pics, I'll try again later.

Fiesta Shells and Cheese

Fiesta Shells and Cheese 
Thanks: Just Another Day in Paradise.

Ingredients:

1 lb lean hamburger meat
1 pkg taco seasoning
1 can Rotel tomatoes and green chilies (or petite diced tomatoes)
2 cups beef broth 
1 cup shell pasta

Cheese Sauce:

2 Tablespoons butter
2 tbsp flour
3/4 cup milk
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper

Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.

While this is simmering, start making your from-scratch-cheese-sauce.

Melt the butter in a saucepan on med heat. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce.

Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

It was so good, i forgot to take pictures. So this picture is also from Just Another Day in Paradise 

It was seriously so good. I loved it. I think next time i'll use turkey, but man was this good. I seriously can not rave about this recipe enough.

Go Make it... NOW! you can thank me with starbucks later. :)

Crock Pot Tortilla Soup

Stolen from: Miller Musings!

Ingredients

2 chicken boneless skinless chicken breasts
2 cans Ro-Tel (I like the lime & cilantro, but the regular is fine)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped
2 cans low-sodium chicken broth
1-2 cups of water
1 Tbsp garlic powder*
1 Tbsp chile powder*
1 Tbsp ground cumin*
1 Tbsp dried cilantro*

tortilla chips
sour cream
shredded cheddar or Mexican blend cheese

*Instead of these spices, you could include a packet of Taco seasoning if you prefer.*

Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they'll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.

To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, (today I used the Kraft Mexican blend and it was yummy), and a dollop of sour cream, serve with more chips if you like. Enjoy!