Slow Cooker Teriyaki Chicken

https://livinglovingpaleo.com/2017/04/04/slow-cooker-teriyaki-chicken/?fbclid=IwAR0ds8xJM9LBfNP4ELFiciszhZAaDFkZKQE3Hw42QraqXO1hwZ8_hi7QS-4

Slow Cooker Teriyaki Chicken

Ingredients

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• 2 lbs boneless, skinless chicken thighs
• ½ cup coconut aminos
• 3 tablespoons honey (or use 3 large, pitted medjool dates to make this recipe Whole30 compliant - see instructions below)
• 4 cloves fresh garlic, minced (approximately 4 teaspoons)
• 1 ½ teaspoon minced ginger
• 1 teaspoon sea salt
• 1 tablespoon toasted sesame seeds (optional)

Instructions

SLOW COOKER DIRECTIONS:
1. Place the coconut aminos, honey, garlic, ginger and salt in your slow cooker, and stir to combine. Add the chicken thighs and stir once more, coating the chicken with the sauce. Cook on low for 6-7 hours.
2. *If you’re using dates instead of the honey, soak the dates in hot water for 15 minutes. Drain the water and place all of the ingredients, except for the chicken, in your blender. Blend until smooth.
3. Remove the chicken from the slow cooker and set aside. Pour the sauce from the slow cooker into a pan, and whisk occasionally over medium heat on your stove, until the sauce is reduced and has the consistency of thick syrup. This can take a little patience, depending on how much liquid your chicken released while cooking, but it's SO worth it! *Don’t add the chicken back into the pan until the sauce is thick in syrupy, or else it won’t thicken.
4. Chop the chicken thighs into bite-sized pieces, and add to the pan with the sauce. Stir well to combine. Enjoy!

INSTANT POT DIRECTIONS:
1. Place the coconut aminos, honey, garlic, ginger and salt in your Instant Pot , and stir to combine. Add the chicken thighs and stir once more, coating the chicken with the sauce. Select ‘Manual’ mode and press the ‘-‘ until the screen says 15 minutes.
2. *If you’re using dates instead of the honey, soak the dates in hot water for 15 minutes. Drain the water and place all of the ingredients, except for the chicken, in your blender. Blend until smooth.
3. Once the Instant Pot is finished cooking, manually release the pressure. Remove the chicken and set aside, leaving the sauce in the pot. Select ‘Sauté’ mode and let the sauce boil, whisking occasionally, until it has reduced and has the consistency of thick syrup. This can take a little patience, depending on how much liquid your chicken released while cooking, but it's SO worth it! *Don’t add the chicken back into the pan until the sauce is thick in syrupy, or else it won’t thicken.
4. Chop the chicken thighs into bite-sized pieces, and add to the pot with the sauce. Stir well to combine. Enjoy!

Almost 5 Ingredient Pizza Spaghetti Pie

https://paleomg.com/almost-5-ingredient-pizza-spaghetti-pie/?fbclid=IwAR3l_r7iwYj6SKnB8Ys6HYokD2R9apHG5jU-c6IqSLzFuO-m8OHXazk5t2g

Almost 5 Ingredient Pizza Spaghetti Pie

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Prep Time 25 mins

Cook Time 1 hour

Total Time 1:25

Serves 3-4

Ingredients

• 1 large spaghetti squash (about 600 grams)
• 1 pound italian sausage
• 1/2 yellow onion, diced
• 1 cup pizza sauce (no sugar added)
• 1 teaspoon dried basil
• salt and pepper, to taste
• 3 eggs, whisked
• (optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)

Directions

1. Preheat oven to 400 degrees.
2. Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
3. Once squash is done cooking, remove threads and place in a greased 8x8 baking dish.
4. Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
5. Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
6. Add sausage mixture to the 8x8 dish and mix well with spaghetti squash threads.
7. Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
8. Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn't give when you press on it in the middle of the dish.
9. Let rest for 5 minutes before serving.

Crock Pot Burrito Bowl

https://cleanfoodcrush.com/crock-pot-bowls/

Crock-Pot Burrito Bowls

Yield: 6-8

Ingredients

• 1.5 - 2 lbs boneless, skinless chicken breasts
• 1 small yellow onion, diced
• 2 Tbsp avocado, or olive oil
• 3 tsps onion powder
• 3 tsps chili powder
• 2 tsp garlic powder
• 3 tsps ground cumin
• Sea salt and freshly ground black pepper to taste
• 3 cups organic, low sodium chicken broth
• 2 cups diced tomatoes, drained (use fresh, jarred, or canned tomatoes (15-16 oz)
• 1.5 cups prepared black beans (rinsed well if using canned)
• 1 cup frozen organic corn
• 2.5 cups previously cooked brown rice, or quinoa
• 1/3 cup shredded colby jack cheese (optional)

Instructions

1. Place chicken, & diced onion in crock pot.
2. Pour in broth, tomatoes, oil, and seasonings.
3. Cook on low for about 5 hours.
4. Remove chicken from slow cooker.
5. Stir precooked rice/quinoa, corn, and black beans, into the hot liquid remaining in crockpot
6. Let cook an additional 10 minutes on high.
7. In the meantime, quickly chop, or shred chicken.
8. Add chicken back in, cook for 10 minutes on high, or just until chicken is hot.
9. Serve with fresh diced tomatoes, plain Greek yogurt, green onion, diced avocado or guacamole, top with cheese if desired.

This recipe makes A LOT, so it's great to make for Food Prep!

Cilantro Lime Crock Pot Chicken Tacos

http://justcallmehaha.blogspot.com/2013/08/cilantro-lime-crockpot-chicken-tacos.html

My mom's ginger snap recipe

https://www.bettycrocker.com/recipes/gingersnaps/1149da11-2d16-442a-b70d-9377cf2b8950

Ingredients

1 cup packed brown sugar

3/4 cup shortening

1/4 cup molasses

1 egg

2 1/4 cups Gold Medal™ all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon salt

Granulated sugar

Steps

• 1

Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.

• 2

In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Until well blended. Stir in remaining ingredients except granulated sugar.

• 3

Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.

• 4

Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack.

Sweet and Savory Roasted Chickpea Recipes

http://allrecipes.com/recipe/197683/simple-roasted-chickpea-snack/?internalSource=hub%20recipe&referringId=16980&referringContentType=recipe%20hub&clickId=cardslot%205

Ingredients

15.5 oz can garbanzo beans
1 T. olive oil
1 T. chili powder (or to taste)
1 T. garlic powder (or to taste)
salt & pepper to taste

Directions

Preheat oven to 450F. Place all ingredients in a single layer on a baking pan. Bake for 25 minutes ~ turn oven off, but leave pan in oven until there is no longer any heat.

You can experiment with different seasonings to taste. Great for a snack or a quick pick-me-up!

http://allrecipes.com/recipe/81548/roasted-chickpeas/

http://www.foodandwine.com/recipes/roasted-chickpeas

http://www.slim-shoppin.com/honey-roasted-chick-peasfantastictrail-mix/

http://www.thekitchn.com/15-more-ways-to-flavor-roasted-106112

http://www.foodnetwork.com/recipes/giada-de-laurentiis/crispy-chickpeas0-3362285

https://www.popsugar.com/fitness/Roasted-Honey-Cinnamon-Chickpeas-27908653

http://www.cupcakeproject.com/2011/07/sweet-and-salty-roasted-chickpeas-cheap.html

Black Bean and Corn Salad

Ingredients

• 1 can, 14 ounces, black beans, rinsed and drained
• 2 cups frozen corn kernels
• 1 small red bell pepper, seeded and chopped
• 1/2 red onion, chopped
• 1 1/2 teaspoons ground cumin, half a palm full
• 2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
• 1 lime, juiced
• 2 tablespoons vegetable or olive oil, eyeball it
• Salt and pepper

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Directions

Watch how to make this recipe.

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

Recipe courtesy of Rachael Ray