Time to Break Out the Crock Pot

It’s October ya’ll.  It doesn’t matter that it’s still 90 degrees today in Florida, it’s time to break out the crock pot and make something hearty and delicious.

Hubs doesn’t eat chicken (go ahead and gasp in shock, it’s a pretty common reaction… ok ya done?  Moving along…) so I’ve adapted a few different classic slow cooker chicken noodle soup recipes into something he has no problem devouring by the bowlful.

This soup is seriously tasty, packed with veggies, and can be Paleo if you were to just leave out the noodles.

Slow Cooker Turkey Noodle Soup

Ingredients:
1/2 Bone In Skin On Turkey Breast (usually about 2-2.5 lbs will do it)
2 c. sliced carrots (I buy the pre sliced ones)
2 c. chopped celery
1 c. chopped onion
3 c. egg noodles (or none if you want to keep it Paleo)
4 c. veggie broth
Salt
Pepper

Directions:
1. Add carrots, celery, and onion to crock pot.  Place turkey breast on top.  Add 4 c. veggie broth and 4 c. water.  Season with salt and pepper (maybe 3-4 tbsp salt, 2 tbsp of pepper).

2.  Cover and cook on low for 8-10 hours or high 4-6 hours (you know your slow cooker better than I do, so you be the judge).

3.  Once cooking time is up, yank that turkey out of there and transfer it to a cutting board.

4.  Throw the noodles into the slow cooker, cover and let them cook for 20ish minutes (or until they get soft).

5.  While the noodles are doing their thing, go to work on that turkey.  Discard the fat and bones, and shred the remaining meat with a fork.  It should literally just fall off the bone for you.  Tasty tasty.

6.  Once the noodles are done, skim any fat off the top of the soup and throw your shredded turkey back in.  Give it a stir and a quick taste test.  Add salt or spices if need.

7.  Nom the shit out of that soup, because it’s seriously delicious.

Who else has a great soup recipe for fall?  Share it below or link me to it on your blog!  I wanna know!

Mexican Chicken Veggie Bowl of Nom

Check out one of my weekly meal staples that is super fast and easy, and so so satisfying!

For the record, I totally intended on posting a picture of this oh-so-scrumptious creation, but sadly this is one of those dishes that kinda comes out looking like baby vomit even though it’s a total mouth-gasm.  So you’ll just have to take my word for it, this is GOOD stuff.  Even better, it’s paleo, gives you a heaping serving of veggies and protein with a nice dose of healthy fat too.

You’re welcome.

Mexican Chicken Veggie Bowl of Nom

Ingredients:

1 lbs ground chicken breast
1 large white onion
1 large package sliced mushrooms
1 large package spinach
Guacamole (make your own or use a gluten free store bought version)
Salsa (make your own or use a gluten free version)
Salt
Pepper
Chili Powder
Cumin
Crushed red pepper
Cayenne pepper
Tabasco Sauce
Coconut oil (for cooking)

What to do:

Grease a large pan with enough coconut oil for cooking to prevent sticking.  Dice onion and cook a few minutes until it’s translucent.  Add mushrooms, salt and pepper to taste.  Cook until mushrooms soften.  Lastly add spinach on top of cooked veggies, turn down heat and cover.  Cook until spinach wilts.

In a second pan, grease with coconut oil and add ground chicken (or chicken breast if you prefer).  Season with salt, pepper, chili powder, cumin, and peppers to taste.  Stir frequently and cook all the way through.  Once cooked, remove from heat and stir in about a tablespoon of Tabasco Sauce (I like the green kind).

Now put together your bowl.  Layer a large scoop of your scooped veggies with a portion of ground chicken, top with guacamole and salsa.

And if you’re like me, then stir it all together so everything gets super spicy and delicious… and looks like baby vomit.

Enjoy!