French Dip – Crock Pot

This is BEYOUND amazing! Mouth watering and leave you wanting more!
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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 444 including the hoagie bun we used (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you need:
3 lb Round Beef Roast
2 Cans Beef Brooth
2 TBL Worchester Sauce
1/4 Cup Soy Sauce
2 small cans Mushrooms
1 Medium Onion
1 Clove Garlic chopped
1/2 tsp Chili Powder
1/4 tsp Paprika
Ground Cracked Pepper

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How To:
Slice onion and pull rings apart and lay in bottom of crock pot on high.
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Pour one can of beef broth into crock pot.
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Add Worchester Sauce, Soy Sauce, garlic, paprika, chili into crock pot
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Add both cans of mushrooms to crock pot.
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Cover Beef with cracked pepper to taste.
Pour second can of beef broth into crock pot.
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Cook on high for 6-8 hours until beef is cooked through and fork tender.
Shred with two forks and return to crock pot for 1 hour on low.
Serve on bun of your choice toasted.
Dip out some of the “sauce” and serve with French dip to dip your sandwich in.
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Add cheese if you would like.
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Salsa Chicken – Crock Pot

This is a very low calorie meal and so easy. You can add these to tortillas and bake with a bit of cheese, top rice, eat on crackers, just eat with a fork, eat in lettuce wraps, or like we did tonight in pita shells.

Calorie count: 150 for 1 hot dog (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you need:
1 Boneless Skinless Chicken Breast per person (frozen)
1-2 Jars of your favorite Salsa
If you like spice add either Hot Pepper Flakes, Red Hot Sauce, or Cayenne Pepper
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How to:
Pour about 1/2 jar of salsa into crock pot on high
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Lay frozen chicken breast over salsa.
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Pour remaining salsa over chicken. If you want more salsa add more 🙂
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Cook on high for 5-6 hours or until chicken is fork tender and cooked thoroughly.
Remove chicken from crockpot and shred with two forks.
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Return Chicken to crock pot on low
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Mix chicken into salsa and cook on low for 1 hour.
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We filled a pita and added a bit to the top of the pita and ate with a fork!
So yummy!
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Buffalo Ranch Dip

Buffalo and Ranch! YUP! Can not go wrong with these two together! Easy and fast dip that can be used from chips, crackers, sandwiches, spreads, salads, pitas, veggies and so much more!

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 125 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you need:
1 Container Sour Cream (dairy free – watch for allergens)
1 Packet Ranch Seasoning (dairy free – watch for allergens)
1-2 TBL Hot Sauce (your favorite works just fine)

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How to:
Empty sour cream into bowl of your choice
Stir in ranch seasoning.
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Add hot sauce and mix well.
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Return to fridge for about 1-2 hours! Serve and enjoy!
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Buffalo Shredded Chicken Pita – Crock Pot

This is by far one of my favorite meals! Set it and forget it! So filling and so good! We had this for the Super Bowl! So good!

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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 350 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you need:
4-6 Boneless Skinless Chicken Breast
1 Bottle of your Favorite Hot Sauce (watch for allergens)
2-4 TBL Butter (dairy free)
2 TBL Worchester Sauce (watch for allergens)
2 Cloves Garlic minced
1 Packet Ranch Seasoning (watch for allergens)
2 Cups Water (optional) (reduces hot sauce spice just a bit)

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How to:
Combine all ingredients into crock pot and set to high.
Lay frozen chicken breast over mixture and mix around to cover chicken.

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Pour Ranch Seasoning Packet over chicken and mix around again incorporating ranch into rest of ingredients.

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Cook for 4-6 hours or until fork tender and cooked thoroughly.
Remove from crock pot shred with two forks return to crock pot on low for 1 hour.

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TIME TO EAT!

Take one Pita cut in half and toast in toaster.
Spread Dairy Free Ranch Dip (see recipe in Dip Section) (or ranch dip of your choice) on interior of Pita.

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Scoop in shredded buffalo chicken and enjoy! ❤

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Guacamole Dip

This dip is amazing for chips, veggies, spreads, sandwiches, toppings, and so much more!

Quick and easy makes enough to keep in the fridge for a week worth of yumminess!

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 50 TBL (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.
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What you will need:
2 avocados – Skin and seed removed and chopped into small pieces
1/4 Medium Onion – chopped
1/2 – large tomato – chopped
1 – Glove Garlic – chopped
1/2 – Tsp Salt
1/4 – 1/2 tsp pepper
2 – TBL Lime Juice

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How to:
Add avocado, lime juice, and garlic to food processor. Blend until smooth or the consistency you like.
Once consistency you like is reached add remaining ingredients. Blend until well incorporated.

As you go along add more of anything you would like to give it the taste you would like. This is a recipe that you can add to, remove ingredients, or change up any way you would like.

TIP: Guacamole tends to turn brown in fridge after making. Add a piece of plastic wrap over guacamole and seal it by allowing the plastic wrap to touch all of the guacamole not allowing air to reach the guacamole while inside the storage bowl. Then add a lid to the bowl and store in fridge.