Quick and Easy Slow Cooker Chicken Chili

Last week my husband and I decided to get creative, save money, and utilize different items from our freezer and pantry that were taking up space.

Well, maybe it was my idea to get creative. He just liked the money-saving part.

Anyway, I found some organic boneless chicken thighs in our freezer, along with some pantry items that could be useful, and threw together a white bean chicken chili that was so good I knew I needed to post here for my own reference, if anything!

What surprised me about this chili is how creamy it ended up being. I didn’t add any cheese or sour cream, but something about the combo of the white beans and bone broth made it thicker than a usual tomato-based and dark bean chili.

*Note: While beans may be aggravating for some people if consumed too frequently, they are still a great source of folate, minerals, and fiber – and white beans in particular are great at slowing the glucose response in the body. All these benefits are crucial for mental WEALTH. Continue reading “Quick and Easy Slow Cooker Chicken Chili” →

Slow Cooker Pork “Al Pastor”

I’m going to admit something that may seem outrageous to some of you: I don’t always love slow cooker meals. I love the convenience factor, but I don’t love the texture of the meat. Shredded meat is not my favorite, and sometimes it turns out dry and hard to chew.

Not this recipe.

This easy-to-blend marinade is so flavorful and delicious that the pork turns out PERFECT. This recipe is another one adapted from Keto Quick Start (see the Keto-rific Chicken Tenders here). In the original recipe, pork is supposed to be cubed and marinated, then roasted in the oven at 375 degrees for 10 minutes, then broiled for 2-5.

Let me admit something else – I don’t like cutting raw meat. It grosses me out and I avoid it if I have to. So to be able to throw the pork butt in the slow cooker and top it with the marinade on low for 8 hours was a much easier solution.

Continue reading “Slow Cooker Pork “Al Pastor”” →

Creamy Chicken Spaghetti Squash

I dared myself to make a dairy-free, grain-free chicken spaghetti recipe, and I totally nailed it!

This dish is creamy, flavorful, and comforting just like the chicken spaghetti I used to make that was filled with mounds of cheese and edible food-like substances.

Time out. In case you don’t make old-fashioned chicken spaghetti, I’m talking about cream of “fill-in-the-blank” soup. Those ingredients are not real food!!! The words “modified,” and “dehydrated mechanically separated” make me pause. Disodium guanylate and disodium inosinate come with a host of unfavorable side effects, including migraine headaches. Then factor in genetically modified soy, chicken, and dairy…no thanks.

So back to my creation. Instead of spaghetti, I use spaghetti squash. Instead of a canned, cream soup I use… CASHEW SAUCE. It is delicious. So delicious, my 2 year old dipped his Veggie Straws in it. Trust me. That is a very good sign for him.