Caesar Salad Burgers

My husband had been traveling for quite some time (too long for me).  When he gets home from traveling the last thing he wants to do is go out and eat and so I wanted to make a nice homemade meal for him.  I always rack my brain on what to make and just decided on an American meal of burgers and fries.

 When I make my patties I usually tear pieces of tin foil and stack them up.  Makes it super easy to make in advance and store in stacks on a plate in the fridge!

These burgers were going in the caesar salad directions so I actually stuffed them with parmesan cheese!  Duh, why wouldn't you stuff your burgers?  =]

You can use any cheese you want but parm goes well with caesar.  I literally shaved it on the patty and then added another patty on top.  These patties were very very thin so they cooked a bit faster and more evenly.  However you can make your burgers as thick as you'd like.

When I get cooking and I am in a hurry I sometimes forget to take pictures of food while cooking.  So I didn't get the burgers on the grill ........ BUT..... here is the finished product!

YUM!

I also used the burgers the next day as LEFTOVERS!

Caesar salad topped with a patty, grilled onions and a side of pickles.  Super yummy.

Recipe:

patties:

2 lbs meat (I used 1/2 ground hamburger and 1/2 turkey)

1 TBSP Franks hot sauce

1 TBSP dried oregano

1 1/2 tsp seasoned salt

3/4 tsp pepper

2 TBSP worcestershire sauce 

Mix well.

salad:

1 head romaine cut into larger pieces

caesar dressing (I used Marzetti Simply dressed brand)

1. tear pieces of tin foil to put patties on

2. make very thin size patties about 4" big

3. fill with parmesan cheese and add a second patty

4. put on BBQ'er and cook till your likeness

5. set up condiments you like! and stack up burgers

6. My Burger stack had: burger, grilled onions, caesar salad, tomato, egg, bacon, pickle and a little mustard!  Bam

TIPS

1. add fries to oven before you do anything else!  That way they have time to cook.

2. if adding sautéed onions get those going after you get fries in.  Dice up 1-2 onions, get in a large skillet w/ some olive oil or butter, salt and pepper, and let cook for about 20-30 min on a low simmer.

PALEO: no bun, no cheese, use sweet potatoes as vessel here

GLUTEN FREE: gluten free buns

VEGETARIAN: use a meatless patty or a black bean patty (those are amazing!)

DAIRY FREE: no cheese, or dairy free friendly cheese

NUT FREE

Black Bean Salad

Dang, I've been making this salad forever!  Seriously forever.  It is so simple, easy to modify to your own liking, inexpensive, great to take to gatherings, need I go on.........

I kind of forgot about this salad, I haven't made it in over a year I bet.  Sometimes I only get through part of my cookbook, maybe one day I will have my own!  Or even better, several!  haha, wishful thinking.  =]

With this being called a Black Bean Salad ...... obviously the start of this salad is......... black beans.  I really love black beans but really several other types of beans would work well in this salad too.   Like, black eyed peas (is that technically a bean? hmmmmmm), navy bean, or even a kidney would work here too.  OMG, I do have a delish kidney bean salad too!  I will break that out soon.

The base of this salad here is 1 -15 oz can black beans drained, 1- 15 oz can of pineapple tidbits drained (I do like the tidbits best here, perfect size really).  On the bottom there you can see some quinoa, about 1- 1 1/2c pre cooked quinoa.

Next you gotta spend some time cutting your veggies!  You can use what you like.  These are the main veggies I use in this salad.  I always use, avocado, lime, tomato, red pepper, cucumber, green onion, cilantro (a must, and if you don't like cilantro, I'm sorry!  =]  Jk, there are other options for a substitution, no not parsley, don't add that).

See this handy pastry knife.  Get one, they are a kitchen must have!  Scoops up the veggies nicely to add to the bowl.

Ahhhhh, it's coming together!  Seasonings added on top!

final product!  Seriously a summer must have salad.

Recipe:

1 - 15 oz can rinsed and drained black beans

1 - 15 oz can of drained pineapple tidbits (it might be slightly larger in size)

1 red pepper (or any color you like)

about 1/2 c cut up green onions

2 celery stalks

1 small cucumber or about a little more than a 1c.

1/2c cilantro

1-2 tomatoes

1-2 avocados

1/2 - 1 jalapeño diced very small

1 - 1/2c precooked quinoa 

2-3 tsp apple cider vinegar ( I recommend apple but white would work too)

1 1/2 tsp cumin

1 1/2 tsp salt

3/4 tsp pepper

1- 2 limes zested and juiced

Adjust seasoning as needed to your liking.  After I mix it all up I will taste test and add more seasoning.  

1. dice all veggies about the same size.  As you can see from my photos, I like them all about the same size.  Easier to eat!

2. add all ingredients to bowl and mix well.

3. add seasoning last and adjust as needed.

4. eat immediately!  (I mean only if you want, otherwise cover and store and in fridge)

VEGETARIAN

GLUTEN FREE

NUT FREE

DAIRY FREE

VEGAN

PALEO: substitute beans for meat or more veggies.  I would add mushrooms, different varieties of mushrooms, bacon, more cucumber, zucchini.  Get creative.  

Get cooking!

Greek Chicken

This recipe I got from my father in law.  He has some pretty amazing recipes but most are not healthy.  So I try to make them as healthy as I can.

This is one that isn't bad.  One of the best marinades there is and my whole family LOVES it!  I make this and make sure I have plenty of leftovers because it is so good.

It is best if you let this marinade for 2 days but 1 is great.  I have even gone as little as 6 hours.

The most tender chicken around!

I served mine over some of my coconut quinoa I have also served this over my zucchini orzo (but I haven't posted it yet).  Salads are good too.  Or tacos!  haha or just plain.

I will double this......

Recipe:

1/4c olive oil

1/4c white wine vinegar

1/4c lemon juice

1/2c marin

2 garlic cloves chopped

1 small onion, sliced thin

1 bay leaf

1/4 tsp dried thyme

1/4 tsp dried marjoram

1/2 tsp dried oregano

4 pepper corns or some pepper

8 juniper berries crushed

1/2c fresh cilantro

1 tbsp salt

1. combine all ingredients into a bowl or large tupperware with a lid.  Place chicken in marinade (I like to cut my chicken into cutlets).  Cover bowl and refrigerate.

2. Cook on BBQ'er (I have tried in a pan on stove top not the best).  Cook on Medium low heat, Only turn chicken once (not over and over again)

TIPS

I have also marinaded salmon with this and it is amazing!  The salmon I have only marinaded for several hours before cooking.

PALEO: if the liquids don't bother you then marinade it up!

NUT FREE

DAIRY FREE

GLUTEN FREE

Blueberry waffles

You can make so many variations of pancakes and waffles.  Here is some blueberry waffles I made the other day.  My boys love waffles.  They also like different types of waffles, one likes chocolate chips in there, one likes blueberries, one likes plain......... I don't want to make several batches.

Here is what I do.  I make my mix, add to the waffle maker then add my mix ins right on top!  makes it easy to make different kinds of waffles.  Don't forget to hit it with some pray before you close the lid so it doesn't stick.  It will stick otherwise.

Waffle Recipe HERE  (I use my pancake recipe!)

Sometimes I thin the mix out a little bit more so the waffle gets a little bit more crispy.

I use setting between 5 and 6 on my waffle maker (warning pro) (I love it!)

PALEO:  use my banana pancake mix HERE
VEGETARIAN
DAIRY FREE: use water instead of milk
NUT FREE

BLT

This is a basic dish obviously.  Lots of people make this and it is very easy to make.  Although you can make many variations of a BLT.

Here is mine.....

Obviously a BLT starts with bread, some sort of vessel to hold the insides.  I grilled up 2 pieces of Eureka bread.  I don't always eat bread on my sandwiches sometimes I do lettuce wraps but I was hungry and had just taught a bunch of classes and workout and need some food! 

Some of the insides.....

Look at that BLT stack!  It was so good.  

Here ya go!  Enjoy......

Recipe:

you need

2 slices of bread

bacon

lettuce

tomato

I added to mine and of course there all kinds of variations to this so get creative.

avocado

apple slices

Do with this what you'd like!  Go get cooking....

PALEO:  You can use paleo friendly bread

VEGETARIAN:  use meat substitute bacon or no meat and add more veggies!  I'd add cucmber and sprouts too

VEGAN:  no meat and add more veggies

GLUTEN FREE:  use gluten friendly bread

DAIRY FREE

NUT FREE

Cheese burger sliders

Everybody makes cheese burgers!  It's so American ..... how can you not, right?!  Well, I haven't cooked much lately, there has been a lot going on.  My husband has been traveling for work, I have been working a lot at the gym, which just leaves my boys at home and they are content to have cereal or quesadillas.

Well, I was working this night too!  But I was starving, my one son was headed from soccer and my other son was at work still and soon to be home.  I didn't want to stop and get food, I wanted a homemade meal.  So, as I was driving the 8 min from my gym to my house I had to think quick.  I am lucky enough to have a supermarket right on the way home.  I made a last minute decision to stop and get a few things for dinner......and..... I decided on the burgers ......but smaller.  Sliders!

 BAM!!!!

The best part is these are fast and easy to make and then eat!  =]

As I walked in the door my youngest son (my pickiest eater) was just finishing a bowl of cereal (see told ya, totally content) and says to me (before I even say anything), I just had one bowl, what are you making!  haha  He wanted food too I guess.

Cheese burgers I say, go turn the grill on.  So he does.  As I prep everything (literally as fast as I could, I was basically fixing dinner for time!)  Done!  post my score.  haha  (CrossFitters get me)

Anyway, my son actually cooked everything, I just prepped.  Everything turned out great.

Make some skinny sliced sweet potato buns

The sweet potatoes held together well as you can see!  No mess, it was so good.

All of dinner!  Sweet potato buns and chips, some watermelon, and little burger sliders.

PLUS..........

LEFTOVERS...........

This is what you can get (even on this fancy paper china) when you have leftovers!  Love leftovers.  I grew up on leftovers.  I grilled up some delicious wheat bread, added my leftover patties, avocado, tomato and lettuce!  So good.

Recipe:

1/2-1 lb meat

A1 sauce (yep)

seasoned salt

sweet potato (I use the white ones, I like them better)

-or- buns (I used little rolls for my boys)

condiments:

(really any that you like best)

lettuce

bacon (duh)

tomatoes

pickles

avocados

1. turn on BBQ'er =]

2. Make small patties and add a small amount of A1 sauce and a pinch of seasoned salt to each side of pattie.  And slice your sweet potato into small discs.  Drizzle with olive oil and a little garlic salt.

3. BBQ them!  While they cook (have someone watching them)  and add sweet potatoes too.

4. When done assemble and eat!

TIP: I was in a hurry so I put my sweet potato slices in the microwave for 45 seconds, flipped them all over and did it again.  I did it 3 times.  It was perfect for me and then they cook up much faster on the grill.

PALEO:  You can take off A1 if it bothers you and don't add cheese.

VEGETARIAN:  don't use meat, use meat substitute or use all veggies!

VEGAN:  no meat, use all veggies, I would add mushrooms for sure and even egg plant (skinned)

GLUTEN FREE

DAIRY FREE: no cheese or use diary free friendly cheese

NUT FREE

Coconut Chicken Salads

I do love this meal!  As does my whole family, even my very picky son.  I love this dish and it is so fresh and easy.

I got this from my sister in law and then put my spin on it.  Why wouldn't I?  haha =]

There are a few steps so don't be overwhelmed by the photos!  I know you guys LOVE photos!

Making quinoa in advance would be better here for this dish.

(this is the finished product.  You just want to make it plain and keep in the fridge)

Here are some of the toppings I add to my salads.

Yum!

We need protein!

Look at that goodness!

What you need for the chicken.

Not the best pic, sorry.  But here is the dressing mix.  My homemade ranch and then add a BBQ sauce.

The final product!  Yum!

 The picture is so clear you can see the water spots on the plate!  haha  Oh dear.  Guess I better get better cleaning detergent.  (don't look)

Are you ready to make this?  Alright, let's go........

Recipe:

Green salad mix of your choice.

Toppings:

avocados

tomatoes

black beans

corn

cilantro

Quinoa:

pre-make the day before in a rice cooker.  Follow directions.

cilantro

coconut oil

onion

Chicken:

4-6 chicken breasts

coconut oil

coconut sugar

maple syrup

Dressing:

ranch dip

BBQ sauce

1.  Pre-cook quinoa the day before or even use leftovers.  =]

2.  Pre cut all veggies for toppings.  Of course use what you like.

3. Cook quinoa.  See below.

4. Cook chicken.  Simply turn on pan (I prefer a stainless steel pan over teflon) to high heat and add about 1/3c coconut oil.  Then add chicken.  Add a good amount of salt and pepper (this is the only real seasoning your chicken will get).  Let cook till brown.  When almost done add 1/3c coconut sugar and 1/4c maple syrup.  Let come to a boil for several min, then turn heat off and cover with a lid until ready to serve.  If your find you syrup burning turn heat down.

5.  Prepare salads.  

Cooking Quinoa:

1.  heat pan to medium heat and add 2 Tbsp coconut oil.  Then add half of diced onion and season with salt and pepper.  Let cook till soft then add pre-cooked quinoa and another pinch or two of salt and pepper, let cook for about 7 min.  It will pop!  =]  Then add cilantro and cook for another min or so.  

Dressing:

1.  Use Ranch dip mix or use your own ranch.  I use almost equal parts.  I start with a 1/2c of ranch dressing and then add about 1/4c or little more of any BBQ sauce of your choice.  Mix well and adjust ranch and BBQ until you enjoy the flavor of your dressing.  

TIP:  I have also made this dish with salmon and it is just as fabulous.  If you enjoy fish try it.  

PALEO:  don't use black beans or corn, and use paleo friendly ranch and BBQ sauce

VEGETARIAN:  don't use chicken, instead I would use firm tofu and mushrooms and still cook in the same coconut oil, sugar and syrup.  Pecans would be good in this as well.

NUT FREE

GLUTEN FREE

VEGAN:  don't use meat or dressing.  I also would use some firm tofu and mushrooms here with pecans in place of the meat.  

Cucumber Stackers

Food doesn't always need to be complicated or overdone.  Sometimes simplicity is best.

My husband was hungry and we were eating dinner soon so what does a girl do?  come up a quick snack.  =]

I had some leftover bacon that I needed to use, I had already cut up some veggies for dinner so this is what I came up with!

Super easy and quick.  You could even drizzle the Ranch dip over these!  Yum.

Recipe:

sliced cucumbers

pieces of bacon

slices of tomato

avocado

Add whatever you'd like.  Experiment.  That's what is great about Recipes.  =]

Enjoy~  Go get cooking......

VEGETARIAN: Take off bacon and a slice of cheese or even a red pepper.  Any other veggie will do.  You could even use a vegetarian meat substitute.

DAIRY FREE

PALEO

NUT FREE

VEGAN: Take off meat and add some sprouts or some hummus.  

Minestrone Soup

We just had a couple of cold spells here so it was time for some much needed comfort food.  Minestrone soup came to mind for sure.  This was a dish I grew up on.  It is super inexpensive, makes a huge pot and feeds a ton!  So coming from a family of 10 this was a staple in our home.  I don't think I appreciated how amazing this dish was at the time.  As a kid, we just eat food and then go aobut our day, playing capture the enemies flag, cops and robbers, or just good ol' dirt puddle chasing.  Come on...... you remember those days.  Our kids don't however because they are to into all those electronic devices so they don't know those games we played as kids.

So, I have made this dish before but didn't use my moms recipe.  I still didn't even use it completely on this recipe either, however I did touch basis with my mom to make sure I was hitting all the right ingredients.

It's funny how you put simple ingredients together like celery, onion, carrots, add chicken stock, chicken, few seasonings and BAM.... you get Chicken noodle soup.  Same here, you add onion, celery, carrots, other veggies, veggie stock, few seasonings and BAM ...... you get Minestrone soup.

This is the basic ingredients for your soup!  Most of you have these laying around.  Use them!

Here is your mirepoix, the start of most soups.

OMG, is that meat in that pot?  Yes, yes it is!  Yep, I add meat sometimes, this is how my mom did it and this is how I think you make minestrone soup more of meal by adding meat.

I love using my canned tomatoes!  They are the best.  Can't wait to can more this year!

I totally forgot to get a full pot of soup after it was done!  I made it for a reason.  It was cold, I had to teach all night so I wanted dinner ready for everyone when they got home.  Well, I took longer than I thought teaching so when I got home I nearly passed out and just served up a bowl!

Dinna.......

Ahhhhhhhh...... this was so good, I had it three days in a row!

Before I go into the recipe just know that recipe is real basic, can be altered to other veggie ingredients, and you still get the minestrone flavor you are after.  So make any changes you need to use the stuff you have on hand or go buy what you need!  =]

Recipe:

1/2 - 1 lb hamburger meat

1 sweet white onion

3 garlic cloves

1 large can (24 oz) whole/diced/pureed tomatoes

1-2 potatoes (I used 1 small to med)

3-4 celery stalks

3 large carrots

1 zucchini

fresh parsley

1 can cut green beand drained and rinsed

1 can kidney beans (or any kind you like) drained and rinsed

1/4-1/2 c pasta of some sort ( I used shells cause thats what I had)

1/2 tsp thyme

1/2 tsp basil

3 tbsp butter

2-3 tbsp olive oil

salt and pepper

2 c water

1 quart veggie/chicken/beef broth (I used veggie but my mom always did beef)

1 c cabbage optional (I did not add any)

1. heat large pot or dutch oven (I used a dutch oven pot) on stove med heat, drizzle good amount of olive oil, add your mirepoix (onion, celery, carrots), butter, and season with salt and pepper (about a pinch or two unless you use a grinder like I do then about 3 cracks of salt and pepper).  Let cook for about 5-7 min.

2. Push veggies off to the side and add meat (if you are not adding meat skip this step, unless you are adding a meat substitute, add it now), plus your garlic, and season with some salt and pepper.

3. After meat is mostly cooked (about 5 min) add your potato and let cook for several more min.  Again season with more salt and pepper.

4. Then add liquids and the rest of your veggies, beans, seasonings, can or jar of tomatoes (mine were home canned).

5. Stir everything together, let come to a boil, taste test to see if you need anymore salt and pepper.  After you get the taste where you like it add pasta and fresh parsley.  You can keep the pot on your stove top on simmer for 3-6 hours if needed (stir often) or move to your oven at 200 degrees until ready to serve.  (I moved mine to the oven because no one would be home to stir it and it was in there for about 4 hours while I taught classes.)  

Tip: if you can wait to add your parsley right before you serve you should.  If not no worries.  You will want to add more seasonings into your soup thinking it needs more!  Don't.  Let the soup take time to meld together and all the flavors come together to work!  I promise.  

Dice all your veggies first!  I like mine all uniform so I take some time to chop these all first.  I DO NOT recommend any kind of frozen veggies here.  You will taste the difference and they are too mushy!  Go fresh please or don't make it, just buy a canned version.  Yuck.

I also did not add Kidney beans to mine this time but I usually do, the taste was still spot on.  I don't always like to add such heavy ingredients like potato, pasta and beans especially if you serve with bread or grilled cheese.  Too much starchy carbs for this girl.  So, pick and choose what you want to add.  If you want it all add it all!  =]

PALEO: Do not add a regular potato use a white sweet potato instead.  Do not add beans or pasta or use a paleo friendly pasta.  I would not add pasta but add mushrooms instead.

VEGETARIAN: Do not add meat but use a meat substitute of your choice and/or add mushrooms and tofu.  However grill the tofu first and add towards the last hour before you serve it.

VEGAN:  No meat, use Vegan friendly pasta or no pasta, fill with more veggies.

DAIRY FREE

GLUTEN FREE: use gluten free pasta

Sweet Potato Dinner

I was really hungry one day and needed food!  Does that ever happen to you, where you are just so hungry you don't know what to make?  But, at the same time you want to be careful with what you decide to inhale.  This is me most of the time!  haha

I had a few ingredients laying around and I just decided to throw them into one dish to see what I got.

(I hate when my pics are turned the wrong way!)

I had 1 some veggies so I just used them all.

This is what I got.  It was simple but very tasty.

Recipe:

1 white sweet potato grated

1/2 sweet onion

8-10 mushrooms

1 red pepper

1 clove garlic

1. heat pan to med heat, drizzle with olive oil and add onion, pinch or two of salt and pepper.  The tip to good seasoned food is seasoning with salt and pepper as you go!  Let cook for about 5-7 min until soft.

2. Then add garlic and sweet potato, more salt and pepper.  Let cook for about 7-9 min

3. Then add red pepper and mushrooms, more pepper.  Give a pinch or two of seasoned salt here.

4. Let cook for several more min and then top with a handful of cilantro.  If you don't like cilantro don't use it.  I love it so I put it on just about everything.

PALEO: You could add any meat to this you wanted.

VEGETARIAN

VEGAN

GLUTEN FREE

DAIRY FREE

Meatballs

Meatballs seem to be one of those dishes like meatloaf.  It either is great or a flop, too dry, lacks seasoning.  I don't know if these are the perfect meatball but they are a runner up for the perfect meatball.  This is an easy recipe to knock out quick.

 I know because I just did it the other day.  I was teaching all day so that means I usually have 3 hours in the day (between classes) to get things done.  I knew I was making meatballs so my boys could have dinner that night while I taught and then lunch the next day, or even dinner again!  I pulled meat out of the freezer to have it ready to go.  After I taught morning classes I had to make a few quick stops, which turned into a lot longer than I though so when I got home to make meatballs I literally only had 45 min.  I got this.

Toss it all in a bowl, mix well!  Can you see what it's there?

I cook mine in a large skillet with some olive oil in a pan on medium (to very slightly high) heat.  I mean it...... don't you go to far on the high side, it won't be good.

Turn over!  I use tongs for this, it seems to be the best way to not break or disturb the meatball too much.  What....... you didn't know you can disturb meatballs?!  Uh....... you sure can, so if you are disturbing them, this could be why your's don't turn out.  I no yoking!  haha....... ok, maybe just a little.  By the way, this is a small batch for me.  The pan is usually FULL.  I was in a hurry!

I was pretty sure I captured the steam in this picture but maybe not.  Yep, these are right out of the pan, maybe a few minutes to cool down.  Put them right in an air tight container and in the frdige for my boys for dinner later.  I did not over cook these!  In fact I under cooked them just a bit, that way when they warm them up they are not dry.

Meatball sandwich!  This is what my boys will eat for lunch and dinner.  I don't always eat my meatball sandwiches on bread ......but when I do...... it is a big fat hoagie roll!

Recipe:

1 1/2 lbs ground meat  (I used half turkey/ half hamburger)

1/2 c almond flour

1/2c parmesan cheese

1 1/4 tsp salt

1 tsp pepper

3 garlic cloves crushed

1 small white onion chopped and sautéed

2 Tbsp fresh parsley (yes you need fresh, it changes the flavor if you use dry)

1/4c ground flax

2 Tbsp ketchup

1 egg

1. Sautée onion first in some olive oil.  Cook on med to low heat w/ a pinch of salt and pepper while you get the rest of the items ready.

2. Put all items in a bowl and then add onion and mix well.

3. Make into inch size (or just a bit bigger but not much).

4. Heat skillet to medium (to very slightly high) heat.  Drizzle with olive oil

5. Place all meatballs in pan.  Let cook on one side for about 8ish min.  Then use tongs to turn over.  If you feel your meatballs are cooking to fast, turn heat down.

6. serve or store in fridge.  You can even store in freezer!

7. To store in freezer first place meatballs on a cookie sheet and place in freezer for about 30 to an hour.  Then you can take them out and place them all in a ziplok bag without them sticking to each other!  

Spaghetti Sauce  I will say this though.  If you don't make your own..... I do recommend the brand Rao's.  It is AMAZING!  No joke.  It's expensive, about $9 a jar but if I am not making it myself it better be better than (or just as good as) mine!  See what I'm saying?  (you get me)

Serve on a roll, or however you'd like.  I like to eat mine over broccoli or even cauliflower, over course pasta works, zucchini noodles (that will have to be another post).  Get creative, change up the flavor if you'd like, this is just a simple base.   Enjoy, now go get cooking...... 

PALEO

GLUTEN FREE

DIARY FREE: use dairy free friendly cheese

VEGETARIAN: No!  But I am working on it.  Don't buy those vegetarian meatballs either, they are nasty.  I'll think of a version and share it.  =]

More Pancakes

I am just trying to let you know that most recipes are versatile.  Here are is the same pancake recipe I posted before and made a different way.

Come on, you know you want these!

All I did was add vanilla bean, lemon, and blueberries!  Topped with raspberry syrup same as the strawberry syrup, recipe here just switch out strawberries for raspberries.  It's just that simple!  Make a pancake buffet with different items to go in and on top.  Fun for the kids.  Enjoy, go get flippin'.....

Kitchen Must have

Most people have one of these .... BUT... if for some reason you don't.... go get one!  You need this for so many reasons!

You can do so many cool things with this.

Make cookies!  haha

Make cakes... haha

shred chicken!  Yes, try it.  You will never shred chicken w/ 2 forks again!

Sweet Potato Chili

Like I've said before I am not strict anything when it comes to eating, except for good clean fuel (and every know and then I break that rule to!)  My husband and I do a paleo challenge every now and then, whether it is at our gym with our members or just us.  Well, when paleo you must get creative with what you eat to make it good and different otherwise you find yourself eating the same thing over and over agin (which is why I believe a lot of people struggle with a paleo diet).  We don't have any food allergies but we really enjoy eating paleo at our home and we have come up with some great paleo recipes (when I say we, I mean ..... I).  =]

I created this recipe years ago because we love chili (who doesn't).  This is really a simple recipe.  It all starts with..........

Then you need to roast the peppers........

'Yep, I put them right on an open flame and rotate as it blackens.  You want blackened.  It takes about 7ish min.

I'm super picky and like all my pieces that get chopped up to be about the same size.  You laugh but this ensures that all pieces cook at the same time.  Ever wonder why a few pieces of potatoes are still hard?  Hmmmmmmm..... bigger than the others.  Cut them the same size!  It's not Chopped or a WOD, you don't have to cut for time.  =]

Get your Dutch oven out our crock pot, either works.

Do you know how hard it is to take a pic, while pouring olive oil and get a clear pic?  Hard people!  Hope you love this photo!  =]  I went dutch oven this night.

That's a mix of turkey and hamburger meat.  I try to go extra lean with my meats just because of my extra high cholesterol.  I have to be careful which is why I use a lot of ground turkey, chicken or fish.  BUT...... I don't do turkey bacon or fake bacon.  It's alwasy the REAL deal with this girl!  Moderation right?  Everything in moderation.  =]  See...... balance.  It makes us happy.

Yep, canned tomatoes.  So, to make a loooooooooong story short (I can expand on this later), I grew up in a home where everything, and I mean EVERYTHING was homemade.  From jellies and jams, to fruit leather, beef jerky (yep, we set up an old school dehydrator outside (they didn't make these machines back then) and got the sulfur out!  I can still remember the smell.) and also made our own cereals, breads, and canned and canned and canned!  So, I pretty much swore of any kind of canny as I got older, then I wised up and started!  So, I can my own tomatoes and they are amazing and useful in many food items I make.  =]

Sweet potato chili!  There ya have it.  Now just let it sit and cook for 5-6 to 8 hours.  The longer the better.  It's even better the next day.  =]

Recipe:

1- 1 1/2 lbs ground meat (use any kind you like)

3 red peppers (roasted, set aside to cool a little)

1 med onion diced

3 garlic cloves crushed

1- 24 oz can stewed tomatoes (or 2 -15 oz cans)

1 can paste

1 large white sweet potato (2 small)

salt and pepper

1 chili seasoning packet (if desired)

other seasonings:

chili seasoning

garlic salt

cayenne pepper

crushed red pepper

onion powder

garlic powder

paprika

1. dice onion and put in dutch oven w/ olive oil, season w/ salt and pepper

2. then dice potato and add, let cook for several minutes then add garlic

3. Add meat, season w/ more salt and pepper.  Season every time you add something.  

4. Then add tomatoes and paste (puree tomatoes if you need too).

5. add all seasoning.  I am not good at measuring so always start w/ about 2 tsp of the more mild seasonings like paprika, chili seasoning, then go with 1/4 tsp of the others.  Season to taste, or add 1 chili seasoning packet and add a few extra other seasonings for taste.  

6. Bring dish to a low boil, then turn to lowest simmer setting and simmer all day long til ready to eat.  Stir every now and then.  =]

-OR-

Throw all ingredients in crock pot and let cook on low 8-10 hours or high for 4-6 hours.

PALEO - no chili seasoning packet

GLUTEN FREE- no chili seasoning packet

VEGETARIAN - use morning star ground beef substitute (it's really good, I've done it before)

DAIRY FREE

VEGAN - no meat, add other vegetables and maybe firm tofu. You could actually do a tofu, mushroom (use a portobella), sun dried tomato mix as your meat.  That would be great.  Then season with chili flavors.  

Enjoy, go get cooking.....