When will it be getting warmer out?? What a tease we had a few weeks ago with weather in the 50’s. This cold just makes you want to have soup and chili and stay in on the couch. So that is exactly what we are doing!
We really have the same items for breakfast each week so maybe one week I will do a breakfast recipe! We keep it simple and usually on the weekend go out to breakfast or make eggs and bacon at home! Always depends what we have time for! So we did hard boiled eggs, green smoothies, turkey wraps for my husbands lunch or leftovers. Buffalo Chicken Chili from Paleomg and then French Onion Soup from Half Baked Harvest
Slow Cooker Buffalo Chicken Chili
Ingredients
- 1 pound ground chicken
- 1 white sweet potato, peeled and diced
- 2 carrots, peeled and diced
- 2 stalks of celery, diced
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 cup tomato sauce
- 1 cup diced tomatoes (canned, not drained)
- 1/2 cup hot sauce (I used Frank’s Red Hot Sauce)
- 1/2 cup Beef broth
For garnish
- sliced avocado
- sliced green onions
- fresh lime wedges (optional)
Directions
- This may get confusing, so good luck.
- Place all ingredients in a crockpot (except for the garnishes) and mix together until combine. (no, you do not need to brown the meat beforehand, no need to ask)
- Cover and cook for 8 hours on low. Once cooked through, mix once more to combine everything.
- Garnish with avocado and green onions. A squeeze of fresh lime juice makes it even more fresh tasting!
This French Onion Soup is not Paleo or Keto but so good I had to share. I got the recipe from our friend Kelsey after she made us some. I think it was the gruyere cheese melted over the Trader Joe’s Baguette that made me obsessed! This recipe below and at the link calls for the crockpot but takes 13 hours so I liked the stove top recipe better. and quicker. I doubled the recipe to have enough for the whole week!
INGREDIENTS
- 6 tablespoons butter cubed
- 4 sweet onions thinly sliced
- 2 cloves garlic minced or grated
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 1/2 tablespoons flour
- 1 cup of your favorite beer OR red wine
- 2 quarts beef broth
- 2 leaves bay
- 3-4 fresh thyme sprigs + more for serving
- large pinch of pepper
CHEESY FRENCH TOAST
-
- 2 eggs
- 3/4 cup milk
- 1/4 cup grated parmesan cheese
- pinch of salt + pepper
- 6-8 slices thick cut french bread
- 2 tablespoons butter
- 8 ounces gruyere cheese shredded
TO MAKE THIS SOUP ON THE STOVE
-Once the onions have caramelized, add the garlic and cook 30 seconds, then stir the flour into the onions and add the beer (or wine), beef broth, bay leaves, thyme and a good pinch of pepper. Cover and cook over low heat for 30 minutes or until ready to serve. Taste and season with salt + pepper if needed. Continue with the french toast as directed above