Southwestern Chicken Soup with Avocado

Southwestern Soup

Mix in a bowl:

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon crushed red pepper

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1/2 teaspoon black pepper

Line a baking dish or pan with foil.

Put 1  lb of  boneless skinless chicken breast in the dish.

Drizzle with 1 tsp olive oil.

Cover both sides of chicken with spice mix

Bake at 350 degrees for 35 to 40 min or until thoroughly done.

Take chicken out a allow to cool a bit.

Shred with two forks into bite sized pieces.

While the chicken is baking

Blend in a blender

2 cans  diced or chopped fire roasted tomatoes

1 small chopped onion

Pour into a stock pot and simmer on low.

Take the shredded chicken and add to the blended mixture in the stock pot.

Add 1 1/2 cups free range chicken broth.

Simmer 15 minutes on low.

Serve with sliced avocado on top.

Recipe by Christy Butch

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Hmmm Chicken and root veggies in the fridge. Sounds like Chicken Soup to me.

With a side of almond flour biscuits! (We like to put the biscuits in the soup, kind of like dumplings.)

I have really been into slow cooker recipes but as 4pm approached yesterday, it was way to late to start anything like that. I was heading to go somewhere at 6pm so I checked the fridge. We had cooked chicken breast, carrots, onions, celery…so I made a quick chicken soup. It was delicious.


1lb baked boneless skinless chicken breast( I bake ours in foil with a drizzle of olive or grape-seed oil and salt and pepper)

1 large carrot or 2 smaller ones, sliced very thin or shredded

1 stalk celery, chopped

1/2 sweet or white onion, chopped

1/2 tsp gluten-free poultry seasoning

1 32 fl oz box organic free range chicken broth

Cut the cooked chicken breast into bite sized pieces.

Add the chopped onion to a stock pot over medium heat and cook for 2 minutes.

Add the cut up chicken to the stock pot. Stir and keep over low heat for about a minute.

Add the chicken broth, carrots and celery and then the seasoning.

Simmer for 15 min on low.

Serve with Almond Flour Biscuits.

Posted in Chicken, Soup | 2 Comments

Slow Cooker Greek Lamb with Spinach and Artichokes

I love my slow cooker and I am going to cook more and more dishes using it. When you are dealing with just meat and veggies, it’s just so easy and a great way to prepare a meal. For all those people who say they don’t have time to cook….get a slow cooker!


2 to 2 1/2 pounds boneless lamb shoulder roast

1 14.5 oz. can diced tomatoes

1 tbs minced garlic (5 or 6 cloves)

1/2 tsp salt

3/4 tsp dried oregano

1 14 oz can artichoke hearts, drained and cut into quarters

3 cups fresh baby spinach

Trim the fat from the pork shoulder and cut into one inch pieces.

Stir the lamb, tomatoes, garlic, salt and oregano into a 4 quart sized or larger slow cooker.

Cover and cook on high for 4 to 5 hours or low for 8 hours.

Stir in artichoke hearts and cook on low for about 15 minutes.

Add spinach and serve.

I am going to try this dish with chicken. My husband really liked the lamb but I am not sure I am a fan. I loved this dish but I am going to try it with the chicken and I’ll let you know how it goes.

Posted in Dinners, Lamb, Slow Cooker | 1 Comment

Chicken, Fish, Pork, Beef…..Chicken,Fish,Pork Beef…..Chicken,Fish,Pork, VEAL!

I have always thought of veal as a dish for a more mature palette. Veal Scaloppini, Veal Saltimbocca, Veal Marsala, Veal Chops ect. But wanted to incorporate some more different kinds of meat protein into my kid’s diets. So, our local grocery store has ground veal for about 6.99 a pound.  I decided to try Collin’s favorite food …….BURGERS, with veal. It worked out great. I pan-fried burger patties with some chopped onions and we all ate them as usual, with no bun for lunch. Collin added catsup and we added sliced tomato, dill pickles, more grilled onions served  on lettuce. They were tasty, the kids liked them and it was an easy and inexpensive way to add veal into our diets.

Posted in Kid Food, Lunches, Veal | Leave a comment

Strawberries with Balsamic Vinegar

I wouldn’t have expected this to taste so sweet! Of course, after you take sugar out of your diet everything that is naturally sweet REALLY starts to taste sweeter.

1 cup fresh sliced strawberries

2 tsp balsamic vinegar

I like to let mine sit until about room temperature!

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Beef and Butternut Squash Stew

There is prediction of  3 plus inches of snow here in GA. The thermometer reads 32 degrees outside. This stew was perfect for a cozy night by the fire. It taste more like a Moroccan stew  due to the spices. The cinnamon is great with the meat and the squash.

2 teaspoons paprika

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon crushed red pepper

1/4 teaspoon freshly ground black pepper

1 to 1/2 lbs beef shoulder roast or petite roast cut into 1 inch cubes

1 tablespoon olive oil

4 shallots sliced

4 to 5 cloves garlic crushed

3/4 cup lower sodium organic chicken broth

1 14.5 ounce can no-salt-added diced tomatoes, undrained

3 cups (1-inch)cubed peeled butternut squash (about 1 pound)- just a note on this…..Trader Joes has butternut squash already peeled and cubed in a bag in the produce department. This would save a lot of time.

COMBINE first 6 spices in a medium bowl. ADD beef; TOSS well to coat.

HEAT olive oil in a Dutch oven over medium-high heat. ( I used a cast iron dutch oven with a glass lid)

ADD beef and shallots;COOK 4 to 5 minutes or until browned,stirring occasionally. ADD garlic; COOK 1 minute, stirring frequently. STIR in broth and tomatoes;BRING to a boil. COOK 5 Minutes.ADD squash cubes and simmer 20 min. Do not let dry out. Add more broth if needed. Cook until squash is tender. Yield 4 servings.

We were so ready to eat this….I forgot to take a picture!

Posted in Beef, Dinners, Stews | 8 Comments

Awesome Breakfast! Sausage and Spinach Stir Fry w/ Eggs

So we are really cleaning it up this January 2011. We have had a successful year of grain free and mostly dairy free living. I have really enjoyed cooking again and love how well this diet has affected our son Collin )age 8 with autism). As of this week, Garrett and I are going to eat strict Paleo. This is what we had for breakfast and I got this recipe from Robb Wolf’s Paleo Solution book.

Spinach Stir Fry Breakfast

First I took about 1/2 lb of sausage and made the kids some plain sausage patties that they ate with a banana.

I chopped up 1/2 of a small onion and cooked it in the dripping from the boys patties. The I cooked the rest of the sausage in the pan with the onion and chopped it up into bits. I added a big bag of baby spinach and slightly stir fried that. I removed that from the pan and hard fried a coupe eggs to put on top. Easy and Delicious!

Posted in Breakfast, Sausage | 2 Comments