Buffalo Chicken Soup

 Ingredients 

2 pounds rotisserie chicken coarsely shredded

3 tablespoons butter

½ cup coarsely chopped celery

½ cup chopped onion

2-14 ounce can reduced-sodium chicken broth

1 ½ cups coconut milk

Franks' Red Hot to taste

3/4 cups mozzarella cheese

1/2 cups crumbled blue cheese

1/8 cup all-purpose flour

 Directions

1. In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in 2 tbsp flour to make a roux.  Then add broth, milk, and the Frank's Red Hot.
2. In bowl toss together mozzarella and blue cheese. Add gradually to soup, stirring after each addition just until melted. Stir in  the shredded chicken; heat through. Top with and hot sauce.

 

Grain free sausage & cheese balls

Should also be called "Amazeballs"!!

Ingredients:

1/2 pound Jimmy Dean Sausage
1 1/2 cup almond flour
4 oz shredded cheddar cheese
1 egg


Method:
Preheat oven to 375
Mix all ingredients in a bowl with your hands.
Shape into balls
Place on cookie sheet covered with parchment paper (aluminum foil didn't work)
Cook for 20 minutes
Let cool for about 10 minutes
Eat!!!!

Ground Beef & Cream Cheese

So easy and so yummy!  I ate it too fast to take a picture!

Ingredients:
2 pounds ground beef
1 onion
1 brick of cream cheese
1 14oz can of diced tomatoes

Method:
Saute the onions for a few minutes in olive oil.
Cook the ground beef until done.  Drain out the extra liquid.
Add the brick of cream cheese.
Add the can of diced tomatoes.
Stir until everything is melted and incorporated.
Salt & Pepper to taste.

Leftover Roast Chicken Soup

(originally from http://www.againstallgrain.com/2013/01/30/leftover-roast-chicken-soup-with-roasted-vegetables/)

Ingredients

• 2 garlic cloves, minced
• 2 carrots, peeled and cubed
• 1 cup butternut squash, peeled and cubed
• 1 small sweet potato, peeled and cubed
• ½ yellow onion, quartered
• 2 tablespoons extra virgin olive oil
• 4 cups chicken stock, store-bought or homemade
• 2-3 cups leftover shredded chicken or 1 pound uncooked chicken breasts
• ¾ teaspoon dried parsley
• 1 teaspoon sea salt
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ¼ teaspoon dried oregano
• ¼ teaspoon cracked pepper
• 1 cup water
• 2 cups baby spinach

Instructions

1. Preheat oven to 425 degrees F.
2. Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes, until the vegetables are tender.
3. Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper. Cover and cook while the vegetables are roasting, about 15 minutes. For raw chicken breasts, cook for about 45 minutes, until chicken is cooked through and tender enough to shred with a fork.
4. Add half the vegetables to the soup, and place the other half in a blender. Make sure to put all of the onions quarters into the blender. Puree the vegetables with the 1 cup of water.
5. Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot. Adjust seasonings to your taste.

Cold Cucumber Noodles with Strawberry Balsamic dressing

(recipe originally from: http://paleopot.com/2013/06/sides-cold-cucumber-noodles-with-strawberry-balsamic-vinaigrette/)

What you need:

• 1 spiral slicer.
• 1 English cucumber.
• 8 medium strawberries, about a pint, tops removed and quartered.
• 2 Tbsp of balsamic vinegar.
• 1 and 1/3 Tbsp of extra virgin olive oil.
• 1 Tbsp of no-sugar added dijon mustard.
• Tiny pinch of sea salt and black pepper.
• 1 lemon, for noodles and garnish.

How you make it:

1. Use your spiral slicer to cut your veggie noodles, set them aside in a large bowl with a paper towel at the bottom. 
2. Simply use a magic bullet or food processor to puree the strawberries, balsamic, olive oil, mustard, and spices.
3. Remove the paper towel from the bottom of your bowl of cucumber noodles.
4. Cut your lemon in half, add the juice from one half to the bowl of cucumber noodles. Toss well.
5. Plate your cucumber noodles in small bowls, add a few Tbsp of the vinaigrette on top, garnish with lemon slices.
6. You can also toss the noodles with the vinaigrette to coat the noodles and let the mix marinate overnight.
7. Enjoy!

Stuffed Zucchini

(recipe from http://menumusings.blogspot.com/2011/11/stuffed-zucchini.html)

Ingredients:
3 zucchinis
1/2 large onion, chopped fine
1 Tbsp butter
5 - 6 slices crispy bacon, chopped
1 Tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1 roma tomato, seeded and chopped
1 tsp fresh thyme leaves
freshly grated Parmesan cheese
fresh cracked black pepper

Method:

1.   Give the zucchini a quick wash for good measure.

2.   Slice in half lengthwise.

3.       Leave the ends on to keep the filling in.

4.       Scoop out the flesh with a melon baller or a spoon.  Leave a ledge of zucchini around the edges.

5.       Arrange the zucchini boats in a baking dish.

6.       Chop the zucchini flesh as small as you like.

7.       Finely chop half a sweet onion.

8.       Chop up some good smokey bacon.

9.       Add curry powder...  cook until desired doneness of onions and remove from heat.

10.   To the zucchini flesh, add the sour cream.

11.   Rough chop some fresh thyme leaves.

12.   Mix onion and bacon mixture with other ingredients.  Taste and adjust seasoning.

13.   Stir in the tomatoes.  Seed them or else there may be too much moisture in the filling. 

14.   Refill the zucchini shells with the filling mixture.

15.   Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper.

16.   Bake uncovered at 375 degrees F for 30 minutes.