Saturday, January 10, 2015

Sweet Chili with Bacon

The best chili you'll ever eat!

1 lb. bacon cut into small pieces
1 lb. ground beef or turkey
1/2 cup white sugar
1 medium onion
1/4 cup catsup
1/2 cup (non-packed) brown sugar
1/4 cup BBQ sauce
2 tsp. dry mustard
1 tsp molases
1/2 tsp ground red pepper
1 tsp pepper
2, 16 oz. cans (32 oz. total) of kidney beans - drained
2, 16 oz cans (32 oz. total) of butter beans - drained
1, 30 oz can of Pork and Beans - with liquid

Brown onion, bacon pieces and ground meat in a pan. When its done, drain the fat. In a crock pot combine all the ingredients. cook 3-4 hours. In a pinch, you can make this on the stove top to cook faster.

I like to serve mine along side of bisquits with butter and a salad. My husband loves it with tortilla chips. However you serve it, it's gonna be awesome!


Saturday, April 5, 2014

Coconut Apple Curry Pork Tenderloin (Crock Pot)

I made this up after reading several recipes.  It turned out really yummy.  I used what I had on hand so read the whole page to see what I'll do differently next time.  :)  

5 Lbs. Lean Pork Tenderloin 
1 Can of Coconut Milk
1 Medium Onion
3-4 Large Apples (pealed, cored and chopped into chunks) 
1/2 Cup Honey 
2 Tbsp. Coconut Oil
1 Tbsp. Fish Sauce
4 tsp. (1 1/3 Tbsp.) Curry Powder
4 tsp. (1 1/3 Tbsp.) Cumin 
2 tsp. Sea Salt

Directions: Combine ingredients in the crock pot.  Cook for 6-8 hours. (Longer if desired.)  I served mine with roasted Asparagus, roasted Brussels Sprouts and chopped Bacon...cuz I'm Paleo like that.  ;)

NEXT TIME: I'm going to make the this recipe into a soup.  I'd add three or four more cans of coconut milk. Swap pork for chicken. Add fresh ginger while cooking and fresh cilantro at the end. Maybe add potatoes and carrots. 

Recipe Inspirations: 

Tuesday, May 1, 2012

Spinach and Black Bean Salad with Strawberry Vinaigrette

I found THIS salad and it got my creative juices flowing.  (No pun intended.)  I created the following salad based on what I had at home.  I'm a little hesitant to publish it on the blog because I feel like it's a salad "in progress" but I also really loved the flavor and I just want to fine-tune it.  

We just bought a juicer this week and have really LOVED using it.  Yesterday I bought strawberries and they were already going bad.  (A major pet peeve of mine.)  Anyway, instead of adding the strawberries directly to the salad I made a dressing out of them.  However, I think adding the strawberries to the salad and pouring fresh squeezed lemon juice over this dish would be AMAZING.  

1 can of black beans - rinsed and drained 
1 can of whole kernel corn - rinsed and drained 
1 avocado - chopped 
1 mango - chopped 
1 bunch of cilantro - chopped
1 bunch of green onions - chopped 
1 cucumber - cut in pieces 
Fresh Spinach - to your liking 
*Chopped nuts would be yummy on this, but I didn't have any.

1 cup fresh strawberry juice
1 Tbs strawberry pulp
1/4 cup balsamic vinaigrette
* whisk together and/or shake before serving. 

Put all the ingredients (and any extra you can think of) into a large bowl.  Use your hands to mix.  I like to sort of "mush" the fixins'  together so the flavors of the mango and avocado get onto the spinach leaves.  I poured the dressing over each portion of salad so it didn't go to waste, but you could add it to the whole salad if you wanted to.  

Let me know if you have any other ideas of items to add to this salad.  It was really yummy, but I do feel like something is missing. (Although, I think that I should have added more dressing.)  Good luck and ENJOY!  

Tuesday, April 3, 2012

Lemon Garlic Shrimp and Cucumber Salad

I found this recipe HERE while I was searching for HCG Diet recipes. I also found THIS recipe that made me think of adding the cucumber and making a salad. (I haven't tasted that recipe, but it looks good too.) The Lemon Garlic Shrimp and Cucumber Salad is so yummy I plan to enjoy it for years to come. I hope you like it as much as I do!

Serving Size: 1

  • 1 Cucumber, julienned
  • Small - medium shrimp, 15 - 20
  • Coconut Oil, 2 Tbs
  • Garlic, 2 cloves
  • Ground Red Pepper, a dash or two
  • Minced (dried) onion, a few shakes
  • 1 lemon, juiced
  • 1 lemon, zested
  • Salt and pepper to taste
  • Cilantro (chopped) to taste
  • Green Onion (chopped) to taste 

  1. If shrimp is frozen, defrost it.
  2. Julienne your cucumber. Toss your cucumber in a bowl with some sea salt, pepper, and dried minced onion, cilantro and green onion. (You could also add a little bit of lemon juice.) Set aside to "marinate."
  3. Heat coconut oil in a skillet.
  4. Add garlic (I use my garlic press) and ground red pepper, and a few shakes of the dried minced onion.
  5. When the garlic and onion begin to brown, add the shrimp to your skillet. Cook the shrimp until golden, then flip those little buggers over and brown on the opposite side.
  6. Now add your lemon zest and lemon juice. Let cook for a two or three minutes.
  7. Optional: Salt and pepper to taste.
  8. Put the warm shrimp over those flavorful cucumbers. Pour the rich "sauce" from the pan over your shrimp and cucumbers for an tasty dressing.
  9. Toss and ENJOY!
**UPDATE - July 22, 2012: 

I found THIS way too cook shrimp.  I used all the same ingredients in the above recipe, but cooked it this way: 
  1. Prehead oven to 350 degrees. Line cookie sheets with sides with foil.
  2. Drizzle coconut oil on lined cookie sheet. Sprinkle the dry ingredients on top of the oil.  Lay SLICED lemons on top of the seasoning.  Lay the shrimp on top of everything.  
  3. Bake at 350 degrees for 10 minutes.  Flip shrimp and cook for another 5 minutes, until light golden brown.

Wednesday, February 15, 2012

Thai Basil Chicken Fried Rice

I found this recipe in Tosca Reno's, "The Eat-Clean Diet, Recharged." It's an especially easy meal when you have leftover brown rice or chicken from another meal. It really was SO good. Full of flavor and it made the house smell amazing! I can't wait to have it for lunch tomorrow!

  • 4 tbsps. coconut butter (if that's unavailable, use olive oil)
  • 2 shallots, peeled and finely chopped
  • 2 scallions, whites and greens, sliced
  • 4 cloves of garlic, passed through a garlic press
  • 2 boneless, skinless chicken breasts, cut into 1/4-inch strips
  • 2 Thai red peppers, cut into ribbons (Or you could buy a bag of frozen mixed Asian veggies.)
  • 2 tbsps. fish sauce
  • 3 tbsps. oyster sauce
  • 1/2 tsp. sea salt
  • 1/2 cup chopped fresh Thai basil
  • 2 cups cooked brown rice
  • 1 handful fresh cilantro, coarsely chopped
  • A pinch of red pepper flakes

    Heat the coconut butter in a large wok over medium-high heat. Add the shallots and scallions and stir-fry for a few minutes until fragrant.

    Add the garlic, chicken and red peppers, and stir-fry for four or five minutes.

    Add fish and oyster sauces and sea salt, and stir fry it into the mixture. If it's too hot, reduce the heat under the mixture slightly.

    Add the basil and rice, and stir-fry until it's heated through.

    Serve hot, garnished with cilantro and a pinch of red pepper flakes.

    NOTE: You can mix it up with beef strips or shrimp instead of chicken.

    Picture Source

    Cabbage Ramen Salad

    For me, this salad was originally served as a meal at our sister Michelle's house. (She got the recipe from her friend, Erin Griffitts.) It's been one of my favorites ever sense! Every time I serve it or take it to a pot luck, everyone raves about it. Simple, easy, fast, and delicious. You can't beat that!

    • 1 pound Tri Color Cole Slaw Mix
    • 1 bunch Green Onions, chopped
    • 1 cup Slivered Almonds, toasted if you like
    • 1 cup Salted Sunflower Seeds
    • 2 pkgs Ramen Noodles (Chicken) broken and toasted. (It's easiest if you break it up before you open the bag.) Reserve the seasoning packet

    • ¾ cup Oil
    • ½ cup Sugar
    • ½ cup Cider Vinegar
    • 2 Seasoning Packets From Ramen

    Mix all the salad ingredients together in a bowl. Make dressing
    separately. Pour dressing over salad up to 1 hour before serving,

    NOTES: If I want to make this a meal you can add shredded chicken.

    Friday, November 18, 2011

    Lemon Ricotta Pie

    I found this recipe HERE. I couldn't pin it in Pinterest so I decided to put it on this blog so I can use it later.

    This is a low-carb, low-calorie version of a lemon ricotta Italian Easter pie. This is a crustless "pie", but is very similar in flavor and texture (minus the crust). Whole milk ricotta is preferred for this recipe. Part-skim can be used, but the pie comes out grainier and more crumbly.

    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes

    • 1 lb whole milk ricotta cheese (a 15-oz container works fine)
    • 3 eggs
    • Juice and grated zest of one medium lemon
    • Sugar substitute to equal 2/3 cup of sugar - liquid preferred (see link below)
    • 1/2 teaspoon vanilla extract
    • Dash of salt


    Preheat oven to 350 degrees F.

    1. Separate the eggs, and beat the whites until soft peaks form.

    2. Combine the egg yolks and the rest of the ingredients. Taste to see if it's lemony enough, as some lemons are "dryer" and have less juice (average is about 3 tablespoons of juice for a medium lemon). You can add half a teaspoon of lemon extract, or more lemon juice to taste.

    3. Fold egg whites into the mixture and spread in a well-buttered pie pan.

    Bake until barely set in the middle (a toothpick will come out clean or almost so) about 25 minutes. Chill completely before serving; about 90 minutes.

    Serve plain, or with a berry topping such as this strawberry topping or this berry syrup. Sugar-Free Lemon Curd also makes a good topping.

    Nutritional Information: Each of 8 servings has 2 grams effective carbohydrate plus 8 grams protein, and 123 calories.