Crockpot Chicken for tacos, taco bowls, cool and use in salads, freeze and use later in chili/soup/stew etc, shredded BBQ chicken...you name it! Dump in all of the ingredients and let it go!!
INGREDIENTS & DIRECTIONS
1. Place about 5-6 lbs chicken (breast or thigh, trimmed of fat) into crockpot
2. Sprinkle on garlic powder, chili powder, and Montreal seasoning (eyeball it)
3. Sprinkle on about 2 Tbsp of dry Ranch seasoning
4. Add one 15-oz can of Rotel tomatoes and pour 1 cup chicken stock, beer, or water into the bottom of the crockpot.
5. Cook on low for about 6-8 hours. Chicken will be easy to shred when done.
1. 2 large chicken breasts, thinly sliced
2. Seasoning: 2 tsp ground cumin, 2 tsp ground paprika, 2 tsp garlic powder, 2 tsp dried oregano, 2 tsp chili powder, 1 tsp salt, 1 tsp black pepper
3. 2 small bell peppers, cored/de-seeded & sliced
4. 1 large yellow or white onion, thinly sliced
5. Approx 2 Tbsp avocado oil.
1. Place all ingredients onto a parchment lined sheet pan an toss to evenly coat.
3. Bake @ 350F for approximately 15-20 minutes (until internal temp reaches 165F).
1. 1 onion, chopped
2. 3 cloves garlic, minced
3. 1 poblano pepper, de-seeded and chopped
4. 1 red/yellow/or orange bell pepper, de-seeded and chopped
5. 1 medium zucchini or yellow squash, diced
6. 2 medium size potatoes, peeled and diced
7. 1 15-oz can Rotel tomatoes or similar
8. 2 32-oz cartons chicken stock or broth
9. 2 tsp ground cumin
10. 1/2 tsp paprika
11. 1/2 tsp chili powder
12. 1/4 tsp cayenne pepper
13. 2 cups shredded cooked chicken (and larger bones if you have them)
14. 1 can drained and rinsed black beans
15. Salt & Pepper to taste
1. In a large stockpot, sauté onions, poblano pepper, and bell pepper until starting to soften - season with salt and pepper
2. Add garlic, tomatoes, zucchini or yellow squash, potatoes, chicken stock/broth, bones (if available), and spices. Bring to a boil and reduce to simmer, cooking about 15+ minutes until vegetables are cooked and potatoes are fork tender.
3. Add 1 can drained black beans and the shredded chicken, cook until heated through (a few minutes).
4. Adjust spices, salt, and pepper to taste.
5. Serve with shredded cheddar, cotija, queso fresco, or other desired cheese + plain Greek yogurt (healthy swap for sour cream), diced avocado, cilantro, and lime juice if desired.
1. 1/2 cup orange bell pepper, small diced
2. 1/2 cup celery, small diced
3. 1/2 cup carrots, small diced
4. 2 cloves garlic, minced
5. 1/4 cup green onion, chopped
6. Avocado oil (a few Tbsp)
7. 1 cup finely chopped cooked turkey (could use chicken, pork, tofu, or another meat alternative
8. 1 cup brown or white rice - cook in 2 cups water
9. 1/4 cup + teriyaki sauce of choice
10. 3 drops Young Living ginger essential oil OR 1/4 tsp ground ginger OR 1 tsp fresh grated ginger
11. Chopped fresh cilantro and roasted cashews for garnishing (optional)
12. Sambal, Sriracha, or other Chilis to add heat if desired
1. Over med-high heat, sauté the bell pepper, celery, and carrots in a few Tbsp of avocado (or other) oil until softened.
2. Add the garlic, ginger, and green onion and cook for 1-2 minutes longer. Add the chopped turkey and cook until heated through.
3. Add teriyaki sauce and cook until heated through. Reduce heat to med-low; add the cooked rice and gently stir to combine all ingredients.
4. Serve with chopped fresh cilantro, cashews, chili sauce, and fresh lime wedges if desired.
1. 8 oz package plain neufchatel cream cheese or flavored cream cheese of choice
2. 1 package wonton wrappers
3. 1-2 eggs, whisked (for egg wash)
3. Customize to your taste by adding chopped scallion, pineapple, crab, or even cinnamon and a pinch of brown sugar or a few small berries for a dessert style wonton
1. Place wonton wrappers on a parchment lined sheet pan.
2. Place about 1-2 teaspoons of cream cheese (and any desired fillings) into the center of each wonton wrapper.
3. Brush egg wash along each edge of the wonton wrappers; pinch and fold into pouches, pressing to seal each edge.
4. Bake at 375F for about 8 minutes, or until edges turn golden brown If you want more of a “fried” feel, simply brush the outside of the wontons wrapper lightly with avocado oil before baking.
1. 1 large butternut squash, peeled, seeds removed, and large diced (about 3 cups of 1/2 inch cubes)
2. 3 large cloves garlic, minced
3. 2 drops Young Living rosemary essential oil OR 1 tsp finely minced fresh rosemary
4. 2 drops Young Living Black Pepper essential oil OR 1/4 tsp fresh ground black pepper
5. 1/2 tsp dried or fresh finely minced thyme
6. Salt to taste
7. Avocado oil for cooking
8. 3 cups chicken or vegetable stock or broth
9. 2 Tbsp heavy cream
10. 4 oz log soft goat cheese
1. In a stockpot over medium-high heat, sauté the squash in a few Tbsp of avocado oil until edges begin to soften (about 8 minutes), stirring often; add garlic, herbs, and black pepper (or essential oils) and sauté another 2 minutes.
2. Add stock or broth, cover, and bring to a boil then reduce to a simmer. Stir occasionally and cook for about 15 minutes, until squash is fork tender.
3. Remove the stockpot from heat, and use an immersion stick blender to purée OR pour into a blender (NOTE: if using a blender make sure to loosen lid to allow airflow while blending so you don’t end up with an explosion of burning soup!!).
4. After puréed completely, add in the heavy cream and goat cheese and continue to purée until incorporated. Season with salt if needed.
⭐️ Bring 4 cups of water to a boil; add 1 cup farro and cook until soft and chewy but al dente (cook to your desired done was)- cooking time can vary, mine took 40 minutes. Drain and set aside to cool (to cool quicker place in fridge on a plate).
⭐️ Place in a medium bowl: 1/4 cup sliced English cucumber, 2 medium-sized tomatoes chopped, 2 Tbsp chopped yellow or green onion, 1 large clove garlic grated, 2 Tbsp chopped kalamata or green olives (optional), 2 Tbsp extra virgin olive oil, juice from 1/2 of a lemon, 1/8 tsp dried thyme, 1/8 tsp dried oregano, 1/8 tsp dried rosemary or 1 drop Young Living rosemary essential oil. Mix all ingredients together. ⭐️ Add cooled cooked farro and 1/4 cup feta cheese to the other ingredients; toss until combined and season with salt and pepper to taste - wait to season until the end because the olives and feta are salty.
⭐️ Place about 1/2 cup of the Mediterranean Farro Salad into a peeled avocado half.
🥗CAN YOU SAY “YUM”!?!? Full of fiber, antioxidants, vitamin and minerals, and all the plant power 💥!! Leave out the feta if you prefer a vegan option. 🌱 🍃
1. 1.5 cups old fashioned oats
2. 1 tsp ground cinnamon
3. 1/4 tsp ground cardamom (may eliminate if needed)
4. 1/4 tsp ginger
5. 2 Tbsp flax meal or chia seeds
6. 1 egg
7. 3/4 cup milk of choice
8. 2 Tbsp almond butter (or similar)
9. 1 Tbsp avocado oil
10. 1/2 cup fresh or frozen blueberries OR peeled chopped apples OR peeled chopped pears OR fruit of choice
11. 1/4 cup chopped walnuts or sliced almonds
1. In a large bowl, mix all dry ingredients together except the nuts; set aside.
2. In a small separate bowl, whisk together the egg, milk, and avocado oil until combined.
3. Add the wet mixture to the dry ingredients and stir to combine; then fold in the fruit and nuts.
4. Pour the mixture into a muffin tin sprayed with non-stick avocado or coconut oil spray, filling each cup almost completely full.
5. Bake at 350F for approximately 15-20 minutes, or until a toothpick inserted into the center comes out clean. Cooking times will vary per oven.
6. Optional: add 1 Tbsp pure maple syrup or honey to mix before baking; add pepitas (pumpkin seeds), sunflower seeds, or dried fruits if desired. Hold in the fridge for a few days or freezer for 1 month. May be served cold or heated. Great topped with Greek yogurt or a plant-based yogurt