2 lbs. ground beef (I used 1lb ground, 1lb steak cut in strips)
1 red bell pepper chopped
1/2 large or 1 medium while onion chopped
1 box beans (I used cannellini because that’s what I had)
1 28-32 oz. fire roasted tomatoes
2 garlic cloves minced
a swirl of EVOO
1 package Six Gun Chili Mix
2 -3 oz. frozen corn
2-3 cups water
sea salt to taste
1)Heat a bit of oil in medium pan, add peppers and onions cook 10 minutes, stirring often
2)Add meat and break up in bite size pieces. Cook 5 more minutes.
3)Add tomatoes, and follow seasoning instructions. Add seasoning with one cup water. Add 2-3 more cups. Cook 10 minutes.
4)Add corn and beans with liquid
5)If you like it spicy, add a little of the cayenne packet
6)If you like it thicker, add a bit of the flour mixture
Taste and add salt.
(Crock pot Beer Chicken)
2lbs skinless, boneless chicken breast (or thighs)
1 bottle or can of your favorite beer
1 tsp salt
1 tsp garlic powder or 3 cloves of minced
1 tsp. dried oregano
1/2 tsp black pepper
Place all ingredients in the crock pot and cook on high for 4-5 hours or low 6-8 hours
Feel free to change out the spices and herbs and use whatever you like!
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1 Bag of Kroger Brand Frozen dough – use 2 loaves to make about 10 pretzels (I think there are 4 or 5 loaves in a bag)
1 stick of salted butter
1 Cup of Cinnamon & Sugar Mixture
Pretzel salt or Large Kosher Sea Salt
1 large Large Cookie Sheet
1/2 cup of Baking Soda
2 cups of Hot Water
Sit dough out and let it rise to about double its size. I use two loaves to make pretzels.
Preheat oven to 400 and spray baking sheeting with pam
Use a pizza cutter to cut dough and then roll it out in to pretzel shapes.
You can use flour to work the dough and keep it from sticking. If you don’t know how to roll pretzels you can do balls, or twists.
HERE’S THE BIG SECRET!! ~ In a medium size bowl mix together warm/hot water with about 1/2 cup of baking soda. Keep a wisk handy to stir as the baking soda will settle to the bottom.
After you roll your pretzels dip them one at a time in the baking soda mix then pat on a towel and place on your baking sheet. If you would like salted pretzels go ahead and salt them.
Bake 8 minutes and turn the pan and bake for another 5 minutes.
Depending on the size of your pretzels the time may vary. While they are baking go ahead and melt butter in a bowl (we use a shallow pasta bowl that is a little larger than our pretzels). We also use the same size bowl for our cinnamon sugar mixture
After your pretzels are finished baking use spatula to loosen them from your pan and use tongs to dip them one at a time in the butter. If your making salted place them in a pan to drain…if you have a big roasting pan use that and place them on a rack and let butter drain into the pan.
For your cinnamon dip them in butter then dip in cinnamon sugar and coat really well. Then place in the pan….your all done! You can also try different toppings: garlic powder, icing, ect.
3-4 Chicken breasts
1 bag frozen veggies (your choice)
1 can mushroom soup
1/3 cup sour cream
1 box instant stuffing
In a separate dish mix stuffing and 1 2/3 cup water, set aside
Layer from top to bottom in a casserole dish, chicken cut up for faster cook time, mix soup and sour cream together and spread on top of chicken, layer veggies and top with stuffing mix.
Bake at 375 for an hour or until chicken reaches an internal temperature of 170 degrees.
Many people who follow the Paleo lifestyle swear by a drink called “BULLETPROOF COFFEE” to increase satiety first thing.
1 cup of Strong Coffee
1 Tbs. of Butter
1 Tbs Coconut oil
Make the coffee(black)
Add the Butter and Coconut Oil
Add Stevia if needed.
Put in blender and blend until frothy.
The combination of fats melts into the coffee and creates a decadent coffeehouse-style drink.
You get CLA from the butter and medium-chain fatty acids from the coconut oil. These are super high-quality fats that actually turn off our fat-storing genes and switch on our fat-burning genes.
1 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter or margarine, softened
3/4 cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 cups (12-oz. pkg.) white chocolate chips
1 cup flaked coconut, toasted if desired
3/4 cup chopped macadamia nuts or walnuts
PREHEAT oven to 375° F.
Mix with a fork or sift together flour, baking powder, baking soda and salt in small bowl. In a large mixing bowl add butter, brown sugar, granulated sugar, and vanilla. Beat all together until creamy. Now add the egg and beat it in the mixture. Slowly add your flour mixture a little at a time until it’s mixed in real good. Stir in the chocolate chips, coconut, and nuts. drop by rounded tablespoon onto a ungreased cookie sheet. Bake 8-10 minutes or until lightly browned. Let cookies cool on cookie sheet for 2 minutes before moving to a wire rack to finish cooling.
Brown the ground beef and season to taste, drain the fat and grease, add a bottle of bar-b-que sauce and mix well together.
Open the canned biscuits and place one biscuit into each muffin pan well and add a little mixture to each cup, top off with shredded American cheese.
Place in over for 10-15 minutes to melt the cheese.