I’m diving into crazy-busy season at work, so we’re giving the Crock-Pot a workout this week. I love coming home at night to a ready-made dinner.
Slow Cooker Apple Pie Oatmeal – New Recipe! I’d never tried oats in the crock-pot before, but this recipe intrigued me. These took five hours to cook perfectly; an extra sprinkle of cinnamon on top, a drizzle of monk fruit syrup, because, why not?
Crock-pot Italian Chicken Soup – This recipe is an oldie but a goodie! Use whatever veggies you have on hand. This keeps well in the fridge for a few days. There’s no dairy in the soup, so it freezes well…if you have leftovers enough to freeze.
Perfect Roast Chicken – Tried and true. Seriously, so good!
Best Ever Black Bean Soup – New Recipe!
Marinated Salmon – Delish!
Spanish Chicken and Rice – New Recipe! I subbed brown rice for the wild rice. This recipe makes enough to feed a crowd. We had leftovers for days.
Garlic Butter Meatballs with Lemon Zucchini Noodles – This recipe has become a favorite.
Jicama Sticks with Chili-Lime Dip – We’re serving cucumber slices with this as well. If you like a little extra kick, add a touch of cayenne or a few dashes of hot sauce.
Vanilla Coconut Flour Paleo Cupcakes – New Recipe! Not Mediterranean Diet approved, but Mr. Arthur has been jonesing for a sweet treat. I used this frosting to minimize the carbs. The recipe says it yields eight cupcakes, but mine overflowed; next time I’ll make nine. We felt that these cupcakes were slightly too oily, so I’ll decrease the coconut oil to 1/4 cup as well. These cupcakes were surprisingly light and fluffy! Store these in the fridge, because they contain no preservatives.
Have a great week, everybody!
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