Link to article: Cheesy Beef Enchilada SkilletCheesy Beef Enchilada Skillet Ingredients 2 lbs ground beef, turkey, or chicken 1 onion diced 1 clove fresh garlic or 1 tsp ground 1/2 tsp salt 1 can red enchilada sauce 4.5 oz diced green chiles (1 small can) 1/2 cup sour cream 1 cup cheddar cheese Garnish (optional) 2.5 oz sliced black olives drained, (1 small can) 3 Green onions diced Instructions 1. Brown the ground beef and diced onion and garlic over . . .
Link to article: Chinese ColeslawChinese Coleslaw Ingredients 1 pound package of coleslaw (or 4-6 cups shredded cabbage) 1 cup avocado oil 1 cup slivered almonds 1-1 ½ cup sunflower or pumpkin seeds or mix of both ⅓ cup vinegar (white or raw apple cider vinegar) ½-¾ cup of monkfruit or allulose granular 1 tbsp chicken bouillon powder Instructions Mix the vinegar, sweetener, bouillon powder in a jar and refrigerate until time to serve the salad. Toss cabbage/cole slaw with almonds and . . .
Link to article: Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato SaladRoasted Butternut Squash, Brussels Sprouts and Sweet Potato Salad Ingredients: 2 cups butternut squash, peeled and cubed (about ½-inch cubes) 2 cups Brussels sprouts, trimmed and halved 2 cups sweet potatoes, peeled and cubed 3 tablespoons olive oil 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon garlic powder ½ teaspoon smoked paprika (optional) For the Vinaigrette: 3 tablespoons extra virgin olive oil 1 tablespoon Dijon mustard 1 . . .
Link to article: Roasted Tomato Basil SoupRoasted Tomato & Basil Soup Ingredients 2 tbsp - extra virgin olive oil 1 medium yellow onion, roughly chopped 2-4 cloves fresh garlic minced (or 1-2 tsp powdered) 4 each - 14 oz cans fire-roasted tomatoes 2 cups - chicken or vegetable stock 1 5 each - fresh basil leaves, torn (plus more for garnish) (or 1 tbsp dried) 1 tbsp - fresh oregano, roughly chopped (1-2 tsp dried) 2 tsp - fresh thyme, roughly chopped (1 tsp dried) ½-1 tsp - crushed red pepper flakes ¼ tsp . . .