Hearty-Tasty-Paleo Chicken SOUP!
Would you believe me if I told you this soup was gluten free, dairy free, paleo AND Whole30 compliant? I could add satisfying, delicious AND family-friendly. Then, I would also tell you that it is pretty easy to make in the crock pot. Okay, now I have your attention, right?
Here’s how easy it is. Gather up the following ingredients:
- 4 Tablespoons Organic Extra Virgin Olive Oil (<$1 at Herb Thyme)
- 1 sweet onion, diced ($1 at Herb Thyme)
- 4 cloves of Organic Garlic – minced (<$1 at Produce Depot)
- 2 Organic Carrots – shredded (<$1 at Costco)
- 3 stalks Organic Celery – chopped ($1 at Produce Depot)
- 1 tsp Chili Powder
- 1 tsp Cumin
- Organic Crushed Red Pepper flakes to taste
- Sea Salt & Fresh Cracked Pepper to taste
- 1 lb. Organic Boneless, Skinless Chicken Breasts – cut into 1/2 inch strips ($8 at Strack and Van Til)
- 28 oz jar Organic Tomatoes ($3 at Herb Thyme)
- 10 oz can Ro*Tel Original Tomatoes ($1 at Strack and Van Til)
- 32 ounces Organic Chicken Broth ($3 at Herb Thyme)
Heat your crockpot/slow cooker to high with olive oil and onions place a dash of olive oil and cook until translucent. Add garlic, sea salt and pepper and pepper flakes. Cook until soft, then add all of your remaining ingredients. Cover and let cook on low for 2-3 hrs.
Once the chicken is fully cooked remove the chicken to a cutting board and use 2 forks to pull chicken into shreds. Place chicken back in pot and you are ready to serve.
- 1 bunch of cilantro chopped fine (<$1 at Produce Depot)
- 1 Organic Avocado – peeled, pitted and chopped ($2 at Strack and Van Til)
Top with avocado slices and fresh cilantro. For extra flavor, squeeze some lime juice or melt ghee on top if you like 🙂 Serve hot and steamy and ENJOY!
Serve 8 people at under $3 per serving.
Oh – here is what the ingredients look like:
Oven Braised Mexican Short Ribs
I was craving some mexican flavors … and love every recipe I have tried from NomNomPaleo.com. So, here it is: my version of “Oven-Braised Mexican Beef” adapted from NomNomPaleo.com.
- 2-3 pounds Beef Short Ribs ($14 from Meijer’s)
- 1 Tablespoon Organic Chili Powder
- 1½ teaspoons Himalayan Pink Salt
- 1 Tablespoon Organic Coconut Oil (<$1 from Costco)
- 1 Organic Onion – sliced thin (@$1 from Meijer)
- 6 garlic cloves, peeled and smashed
- ½ cup roasted salsa (@3 from Meijer)
- ½ cup Organic Vegetable Stock (@ $5 from Produce Depot)
Preheat oven to 300°F with the rack located in the lower middle. Melt fat over medium heat in a large, oven-proof dutch oven. Add onions… …and sauté until transluscent. Stir in tomato paste and fry for 30 seconds……before tossing in garlic……and beef seasoned with chili powder, and salt. Toss well. Next, pour in salsa and stock, and bring to a boil. Cover pot and place in oven for 3 hours or until beef is tender. Taste for seasoning and adjust if necessary. (At this point, you can store the beef in the fridge for up to 4 days and reheat right before serving.)
Serve 4 people at approx $6 per serving.
I used the pan juices to cook up some organic veggies as a side: 1 leek, 1 red pepper, 1 yellow squash, 1 zucchini squash. They tasted fabulous!
You can top with cilantro and radishes, quacamole, etc. if you’ve got ‘em.
It’s fall and the season must be right for green peppers, because the organic peppers looked fabulous at the market this week. Here is a recipe adapted from Cooking Against the Grain.
- 4 Organic Green Bell Peppers – (@ $8 from Meijer)
- 1 lb. Organic Ground Beef (@ $5 from Costco)
- 1/2 Organic Onion – chopped (@$1 from Meijer)
- 1 Clove Garlic – minced
- 4 Baby Bella Mushrooms – diced (@$1 from Meijer)
- 1/2 Head of Organic Cauliflower – riced (@ $2 from Produce Depot)
- 3 oz. Organic Tomato Paste (@$1 from Meijer)
- 1 t Sea Salt
- Black Pepper to taste
- 2 T Organic Coconut Oil (<$1 from Costco)
Preheat oven to 350 F. Prepare 9 x 13 baking dish with coconut oil. Using food processor, rice cauliflower and set aside. Clean peppers, removing stems and internal membranes. Cut them in half so they are easy to stuff 🙂 Brown the ground beef in a large pan over medium heat. When beef is cooked through, add salt, pepper, garlic, mushrooms and onions and cook 5 minutes. Add riced cauliflower and saute for another 3 minutes. Add in tomato paste and mix well. Stuff peppers and arrange in baking dish. Cover with foil and bake for 30 minutes. Serve warm
Serve 8 people at approx $3 per serving.