For those of you serving ham for Christmas here is an easy recipe for leftovers…LOL
Easy Ham and Bean Soup
- 1 tablespoon olive oil
- 3 carrots, small dice
- 1 small onion, small dice
- 2 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 4 (14.5 ounce) cans white beans (in Mexico I used a large can of charros)
- 3 cups chicken stock
- 2 cups diced smoked ham
- 2 dried bay leaves
- Kosher salt, to taste
- Black pepper, to taste
- 1/4 cup minced parsley
Add olive oil to 5-quart soup pot and set over medium high heat.
When the oil is hot add in the carrots and onions. Cook for about 5 minutes or until the onions just start to soften and turn translucent.
Add in the garlic and thyme leaves and stir to combine.
To the pot add all the beans with the juice from their cans, chicken stock, diced ham and bay leaves. Stir to combine.
Simmer the soup for 10-15 minutes or until it’s slightly thickened.
Taste and season with desired amount of kosher salt and black pepper.
Stir in parsley and serve hot. I put a dollop of sour cream on top when we had it…
I don’t know about you, but chicken pot pie is one of my fall favourites. That creamy chicken and vegetable filling is so warming and comforting.
Although this recipe included a coconut flour crust, I ignored it and it became my Chicken Pot Pie without a crust! The choice is yours…
Keto Chicken Pot Pie
- 2 T. butter
- 1/2 cup mixed vegetables
- 1/4 small white onion diced
- 1/4 tsp.salt
- 1/4 tsp. pepper
- 2 garlic cloves minced
- 3/4 cup whipping cream
- 1 cup chicken broth
- 1 tsp.poultry seasoning
- 1/4 tsp.rosemary
- pinch of thyme
- 2 1/2 cups cooked chicken diced
- 1/3 cup shredded cheddar cheese OPTIONAL
- Skip cooking the chicken and buy a ready roasted one! Cut up 2 1/2 cups…
- Saute onion, veggies, garlic cloves, salt and pepper in 2 tablespoons of butter for approx. 5 minutes until onions are translucent.
- Add heavy whipping cream, chicken broth, poultry seasoning, thyme and rosemary. Simmer (covered) for 5 more minutes.
- Add the diced chicken.
Optional – Stir in 1/3 cups shredded cheddar cheese.
Once a year, we seem to be able to find spaghetti squash in Yucatan. This was it! If you have never baked a spaghetti squash it is so simple. When it is done baking you take a large fork and shred it et voila – spaghetti! The simple version is to bake it and the add your favorite spaghetti sauces (commercial or homemade) and lots of Parmesan cheese,
This version is a little more time consuming but well worth it. Take a look –
The original recipe called for the filling to be baked inside the upturned squash. It was very difficult to shred the squash with the filling in it and thus I adapted the version and filled the shredded squash, mixing the filling into it.
Stuffed Spaghetti Squash
Cut the spaghetti squash in half horizontally and remove the seeds. Put squash cut sides down in a baking dish with a half inch or so of water. Drizzle with a little olive oil. Cover with foil and bake in 350-degree oven for 35 to 45 minutes. Test with a fork for tenderness.
While it is baking, prepare the stuffing as shown below.
- 1 medium spaghetti squash
- 1 lb. Ground beef
- 5 cloves of garlic crushed
- 1 large cooking onion
- Salt and pepper
- Seasoning to suit your taste
- ¼ cup Parmesan cheese
- 2 heaping tablespoons of salsa (optional)
- 1 tablespoon olive oil
Heat oil in pan. (I like to use my wok) Throw in the garlic and sauté for about 30 seconds. Throw in the onion and continue to sauté until tender.
Add ground beef and brown thoroughly. Season with salt and pepper.
Add other seasoning such as Italian as you wish*
Mix in the cheese. Mix in the salsa.
Keep warm until the squash is tender.
Turn the squash over on a plate leaving on the outer shell, shred with a fork being careful not to break the shell.Fill with the ‘stuffing”.
Top with sour cream, more salsa? BBQ sauce?
Do NOT be afraid to try these Keto recipes. Yes, they are low in carbs, medium in fat and high in protein BUT they really do taste great! Keto likes things like cream cheese, oil, whipping cream, cheddar and Parmesan cheeses. There are very little pasta or grain foods in Keto, which aids in trying to shed some pounds. Most spices are allowed.
Once you try this recipe you will LOVE it!
Keto Parmesan Garlic Pork Chops
1.5 lb. center cut boneless pork chops
½ medium onion, sliced
2 garlic cloves, minced
2 tablespoons of olive oil
1 cup heavy whipping cream
1 oz. cream cheese
⅓ cup chicken broth
⅓ cup parmesan cheese
½ cup cheddar cheese
1 tablespoon Italian seasoning
½ teaspoon pepper
salt to taste
Brown pork chops, onion, and garlic cloves in 2 tablespoons olive oil in a large skillet on medium/high (approx. 3-5 minutes each side).
Remove pork chops from skillet.
Add the rest of the ingredients, and cook on medium until sauce thickens. Make sure to use a whisk and stir continuously.
Add pork chops back to sauce mixture and simmer on low for 5 minutes or until done.
Serve with cauliflower rice or broccoli (the latter is a little high in carbs)
Nutritional Information based on MyFitnessPal app (6 servings) – 529 calories,
36.5 g fat, 48.9g protein, 2.7g carbs – .2g fiber = 2.5g Net Carbs
Thanks to all of you for getting me past the 14000 views this week! You are all awesome. In return is an awesome Aztec recipe for a soup/stew called pozole. Get out your slow cooker.
Pozole can be prepared in many ways. All variations include a base of cooked hominy in broth. Typically pork, or sometimes chicken, is included in the base.
Vegetarian recipes substitute beans for the meat.
The three main types of pozole are blanco/white, verde/green and rojo/red.
Red Pozole is usually made without the green sauce, instead adding a red sauce made from one or more chiles, such as guajillo, piquin, or ancho.
Slow Cooker Easy Pork Pozole
- 2 – 15 oz. cans hominy (white corn), rinsed and drained (fresh in the deli section) In our grocery store here, this is the brand I buy. I use 3/4 package.
- 1 – 16 oz. jar salsa
- 1 – litre reduced sodium chicken broth (I actually used almost 2 to get it less thick)
- 2 – 4 oz. cans diced green chile peppers undrained (to taste, truthfully, I used two thin slices)
- 1 – cup coarsely chopped onion
- 1 – T ground cumin
- 4 – cloves garlic minced
- 1 – tsp. dried oregano, crushed
- ¼ – tsp. red pepper
- 12 oz. – pork loin, cut into bite sized pieces
- Fresh cilantro snipped
In the removable crock pot liner, combine the first 9 ingredients (through the red pepper). Stir in the pork pieces. Cover and refrigerate overnight.
Let the liner stand at room temperature for 15 minutes. Place in slow cooker. Cover and cook on LOW for 6 to 7 hours (depending on your slow cooker)…or on HIGH for 3 to 3.5 hours. Check frequently… mine was done in 5 hours on low!
Sprinkle cilantro onto each serving in large soup bowls. Serve with tortillas if desired.
OPTIONAL – In separate side bowls, provide a few sliced radishes, more chopped onion, oregano, chopped cabbage, avocado, cilantro. Let your guests choose what they want to add. I like to add some sour cream for smoothness.
Makes 6+ servings.
Thought I could Thai one on since it is now summer…LOL. Sorry that there is no photo, but we were travelling and no camera available.
Thai Basil Beef Bowls
Yield: about 4 servings
- 1 1/2 cups jasmine rice or long-grain white rice for serving
- 1 lb. flank steak, sliced against the grain into thin strips
- 1 tsp cornstarch
- 2 Tbsp + 1 tsp vegetable oil
- 1 red bell pepper, cored and seeded, diced into 2-inch strips
- 1/2 large yellow onion, thinly sliced
- 1 1/2 Tbsp minced garlic
- 1 cup matchstick carrots
- 1 cup fresh basil leaves (roughly chop larger leaves), plus more for garnish
- Sesame seeds (optional)
- 3 Tbsp low-sodium soy sauce
- 1 1/2 tsp cornstarch
- 1/3 cup water
- 1 1/2 Tbsp fish sauce
- 1 Tbsp oyster sauce
- 2 Tbsp packed brown sugar
- 1 Tbsp fresh lime juice
- 1 Tbsp Sambal Oleek, or more to taste (optional)
- Cook rice according to directions listed on package.
- For the sauce:
- In a small mixing bowl whisk together soy sauce and cornstarch until smooth. Stir in water, fish sauce, oyster sauce, brown sugar, lime juice and Sambal Oleek if using, set aside.
- For the beef and veggies:
- Toss beef with 1 tsp oil and 1 tsp cornstarch. Heat 2 Tbsp oil in a large skillet or wok over moderately high heat. Add beef and cook until browned on both sides but still slightly under-cooked in the center. Transfer beef to a plate while leaving oil in skillet. Reduce heat slightly, add bell pepper, onions and garlic and sauté until crisp tender, about 2 – 3 minutes (if needed you can add another 1 tsp of oil to the skillet). Add carrots, whisk sauce mixture once more then pour into skillet and allow to simmer, stirring frequently, until thickened, about 1 minute. Return beef to skillet along with basil leaves, toss until basil has just wilted. Serve immediately over cooked rice garnished with small basil leaves and sesame seeds if desired.
- Recipe source: Cooking Classy
I LOVE chicken pot pie! I dont make crusts…LOL. Nor can I buy the store-bought crusts here. With some leftover Costco roasted chicken, I yearned for pie. FYI…Bisquick isn’t available here either. Turning to my trusty Pinterest, I found this recipe. It was awesome!!!! I left out the mushrooms and added chopped red pepper… The diced veggies looked great so I added a photo of them too!
CHICKEN POT PIE SOUP
COOK TIME: 15 MINS
- 4 Tablespoons butter or olive oil
- 1 medium onion, peeled and diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, peeled and minced
- 1 chopped red pepper
- 4 ounces button or baby Bella mushrooms, diced
- 1/3 cup all-purpose or white whole wheat flour
- 3 cups chicken stock
- 2 cups milk
- 3 cups shredded cooked chicken
- 1 pound Yukon gold potatoes, diced (I used a can of diced potatoes)
- 1 cup frozen corn (I used a small can )
- 1 cup frozen peas (I used a small can)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon freshly-cracked black pepper
- oyster crackers (instead of the crust)
- Heat butter in large stockpot over medium-high heat until melted (or heat the olive oil until it is shimmering). Add onion, carrots, peppers and celery. Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent. Add in the garlic and mushrooms, and sauté for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
- Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally. Gradually add in the chicken stock and milk, stirring frequently. Stir in the chicken, potatoes, corn, peas, Italian seasoning, salt and pepper until combined.
- Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally so that the bottom of the soup does not stick to the pan. Then reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through.
- Taste the soup and season with additional salt and pepper, if needed.
- Serve immediately, with crackers on top or on the side, if desired.
Who does not like shepherd’s pie? There are several variations out there. Sometimes it is called Cottage Pie. This one was a snap! The only tricky part was the roux, melting the butter and adding the flour. Make your life easier and use instant potatoes!
Easy Shepherd’s Pie Recipe
- 1 1/2 lb. Ground Beef
- 4 cups Mashed Potatoes
- 1 tbsp Oil
- 1 tsp Minced Garlic
- 1 Onion, diced
- 1 tbsp Worcestershire Sauce
- 1 cup Milk
- 2 tbsp Butter
- 2 tbsp Flour
- 12 oz. Frozen Peas and Carrots, thawed (Use a can of mixed peas and carrots)
- Salt and Pepper to taste
- Grated Parmesan cheese
- Preheat oven to 375.
- Heat oil in a skillet over medium heat and add ground beef, onion and garlic.
- Cook until browned and drain.
- In another skillet or pan, melt putter and add flour.
- Cook roux for 2 minutes.
- Whisk in Worcestershire and milk.
- Cook for 1 minute to thicken.
- Combine beef mixture, gravy and thawed vegetables.
- Place in baking dish.
- Top with mashed potatoes and place in oven for 20-30 minutes until heated through. In the last few minutes sprinkle the cheese on the potatoes.
One of the things I miss a lot is corned beef hash, especially Shopsys in Toronto! Recently I found myself with a couple of sausages left over from my Sausage and Roasted Pepper Bake. You are probably tired of my referencing Pinterest, but really it is an awesome site. The following recipe was straight forward and turned out great for our Sunday breakfast.
Best of all is that it is a one dish meal!!! Hope you will try it…
- 1 pound sweet Italian turkey sausage, casings removed (pork works well too)
- 3 large russet potatoes, peeled and diced (I used two cans of diced potatoes)
- 1 large sweet onion, diced
- 2 red bell peppers, diced
- 1 jalapeno, seeded and minced (optional)
- 2 teaspoons of smoked paprika
- 1/2 cup of Monterrey jack cheese, shredded
- 4 or 6 large eggs
- Salt and freshly cracked black pepper to taste
- In a large heavy covered (or oven-proof) skillet, heat 1 tablespoon of oil over medium high heat. Add the sausage to the pan, using a wooden spoon to break it up. Sauté until brown – around 5 – 7 minutes. Remove the sausage to a plate lined with paper towel.
- Add another tablespoon of oil to the skillet and add the potatoes. Season with salt and pepper and saute until brown – about 10 minutes or so.
- Add the onion, bell peppers, minced jalapeno, and the smoked paprika. Saute and cook until soft – about 5 – 7 minutes.
- To the potato mixture, add the cooked sausage and the cheese and season to taste. Mix well.
- Crack the eggs onto the hash mixture. Cover with a lid and cook until the eggs are set – about 8 – 10 minutes. In the alternative, if you wanted to cook them in the oven, place the skillet under the broiler for about 5 minutes, until the eggs are done to your liking.
Costco strikes again! I bought the double package of tortellini when I really only needed one for a previous recipe. What to do? Find a recipe on Pinterest to use the one that was left. Eureka! Pinterest! Not only did it look yummy, it was…
Slow Cooker Creamy Tortellini Soup
Author: Karina – Cafe Delites Serves: 10
- 500 grams | 1 pound ground Italian sausage (or ground chicken, turkey or beef), browned*
- 1 brown onion, chopped
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 2 teaspoon beef bouillon powder (or chicken)
- ½ teaspoon salt
- 4 cups beef broth (or chicken or vegetable broth — I use low sodium)
- ¼ cup cornstarch mixed and dissolved in ¼ cup water
- 3x 340 gram | 12-ounce cans full fat evaporated milk or half and half
- 1x 340 gram | 12 ounce packet three cheese tortellini (I used one of Costco’s, remember)
- 5 cups fresh baby spinach (whatever amount works for you)
- 1 cup milk
- Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart / liter slow cooker bowl. Cover and cook on high for 4 hours or low for 7 hours.
- Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Stir in the cornstarch mixture with the evaporated milk (or half and half or cream). Add the tortellini and mix well. Cover again and cook on HIGH heat setting for a further 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.
- Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted.
- Pour in milk in ⅓ cup increments, as needed, to reach your desired thickness and consistency (I needed 1 cup); taste test and season with extra salt ONLY if needed, and pepper to suit your tastes.
- Serve with crusty warmed bread