Breakfast Pumpkin Custard

This recipe has everything I like to cook with! You can't go wrong with Pumpkin. This is a light, delicious and easy recipe! For the past couple of years, I have been doing my best to stick to the Paleo and or Whole 30 diet. And as of recently, I can not have dairy. This is not my recipe and I am giving credit to http://www.louisianabrideblog.com/ I give this a 5 star!

Ingredients:

13.5 oz can of full fat coconut milk

1/2 cup chopped pecans, or other nut you like

2 very ripe bananas

3 tbsp almond butter, or almond meal

4 eggs

cinnamon or Pumpkin Pie Spice to taste

15 oz can pumpkin puree

Directions:

Preheat over to 350 degrees. In a 13x9 baking dish - place all ingredients except the nuts. Using an immersion blender blend the mixture until combined well. If you don't have an immersion blender you can put the ingredients in a large bowl and use a hand mixer, stand mixer, or ever a blender. Once combined, sprinkle the top with nuts and place in the oven for 30 minutes. Serve warm or chilled. 

It will be a much nicer custard consistency when chilled. 

*If you aren't following Whole30 I would suggest adding a little vanilla extract to this! 

Crock Pot Zuppa Toscana Soup

SLOW COOKER ZUPPA TOSCANA Prep time: 10 mins Cook time: 4 hours Total time: 4 hours 10 mins Serves: 6 servings INGREDIENTS: 1 lb ground Hot Italian sausage 1 bag Simply Potatoes, diced potatoes and onions 2 large cloves garlic, minced 32 oz chicken stock ½ bunch kale, de-stemmed and torn into bite sized pieces 1 cup heavy cream 2 Tbsp flour Salt and pepper, to taste Pinch of red pepper flakes, optional INSTRUCTIONS: Heat large saute pan over medium high heat and brown sausage. Add minced garlic and stir to combine. Drain off the grease and then add sausage and garlic to the bottom of slow cooker. Add bag of diced potatoes and onion, cover with chicken stock and water (if necessary) to completely cover potatoes and sausage. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 (potatoes should be soft) BEFORE SERVING: Whisk together heavy cream and flour until well mixed. Pour into slow cooker, add kale and stir to combine. Cover and cook on HIGH for 30 minutes until soup has thickened slightly. Taste, season according to your tastes, and serve. NOTES ** if desired, top soup with slices of crumbled peppered bacon ** goes great with a nice crusty bread

Cream Cheese Crock Pot Chicken

Serves 6-8

Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)
Can of Corn, drained.
Can of Rotel (or store brand) 


Directions:


Put frozen chicken in the crock pot. Put Cream cheese on top of the chicken. Dump in the Black Beans (make sure they are drained & rinsed!!!) Dump in the drained corn. Dump in the Rotel, Cover & cook in your Crock Pot on low for 6-8 hours. Every 2 hours, stir the ingredients. You can shred the chicken when it is done, or just leave it as tenderloins. Turn the crock pot off & let it sit for about 30-45 minutes so that the chicken soaks up the cream cheese. Can be served over rice, in a burrito, or an a tortilla with lettuce, cheese, and salsa. 

The Best Crock Pot Chicken Chili

1 can of black beans (drained & rinsed)

1 can of corn (drained)

1 can of rotel tomatoes (not drained) 

1 package of Hidden Valley Ranch Seasoning mix (dry)

1 teaspoon cumin

1 tablespoon chipotle chili powder

1 teaspoon onion powder

1/4 teaspoon ground red pepper

1 tablespoon minced garlic

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

1 tablespoon butter

1 medium yellow onion (chopped)

1 8oz package of cream cheese

2 chicken breasts

1 cup of chicken stock

Instructions

In your crock pot combine your black beans, corn, rotel tomatoes, ranch mix, cumin, chipotle chili powder, onion powder, ground red pepper, minced garlic, ground black pepper, garlic powder & chicken stock.

In a large skillet heat your butter and add chopped onion. Cook over medium heat until onions are translucent and tender.

Add your onions to the crock pot and mix well.

Cut your chicken breasts in half and add to the mixture.

Spoon the cream cheese over the top of the chicken mixture and cover with a lid. Cook on low heat 5-7 hours, or until your chicken breasts shred easily with a fork.

When chicken is done, remove from the crock pot and shred with 2 forks. Return to the chili mixture and stir well until all cream cheese lumps have dissolved.

Fiesta Ranch Chicken Pasta Salad

Fiesta Ranch Chicken Pasta Salad

This is my ultimate favorite pasta salad to make! I would recommend cooking the chicken first and kept warm while the pasta is cooking. This recipe would be great for a large family. This makes so much that you will have leftovers for 3 or 4 days (I am not complaining ;) )

Fiesta Ranch Chicken Pasta Salad

1 pkg. of pasta (rotini, bowtie, tri-colored, etc)

3 boneless chicken breasts, cooked and diced

1 packet taco seasoning mix

1 can black beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 package frozen corn

1 onion, chopped

1 green pepper, chopped

1 can of olives, sliced

2 cups grated cheddar cheese

2 tomatoes, chopped

Cook pasta, drain and cool.  Add all of the other ingredients and then mix up the dressing.

Dressing:

2 cups mayonnaise

1 cup buttermilk

1 pkg. Hidden Valley Fiesta dip mix (I have had best luck finding this at Walmart)