Whole30: Slow Cooker Beef Stew by Lexi's Clean Kitchen

Ingredients

1. 2 lb. boneless grass-fed chuck, cubed
2. 1 tbsp extra-virgin olive oil
3. 2 cups beef broth
4. 2 tbsp tomato paste
5. 1 tbsp tapioca flour/or flour of choice
6. 3 organic carrots, chopped
7. 1 large onion, chopped
8. 1 cup mushrooms, chopped
9. 2 cloves garlic, minced
10. 2 celery stalks, chopped
11. 1 cup frozen peas
12. 1 tbsp paprika
13. 1 tbsp garlic granules
14. 1 bay leaf
15. 1 tsp parsley
16. 1 tsp thyme
17. 1 tsp Himalayan sea salt, more to taste
18. 1 tsp ground pepper, more to taste

Instructions

1. In a skillet, heat oil and brown the meat for 5 minutes
2. Chop all veggies and place into the crock-pot with the meat
3. Add in broth, tomato paste, tapioca, and spices
4. Mix well to combine
5. Set on low for 8-10 hours
6. After 7 hours, taste and adjust spices to your liking (i.e. add additional salt, cayenne, or red pepper flakes)
7. Remove bay leaf and serve hot

By Lexi's Clean Kitchen

Hearty White Chili by The Pioneer Woman

Ingredients

• 1 whole Fryer Chicken, Cut Up (or 3 Cups Cooked Chicken)
• 1 whole Medium Onion, Diced
• 4 cloves Garlic, Minced
• 2 whole Cans Green Chilies, Chopped
• 1 pound Dried Great Northern Beans, Rinsed
• 8 cups Chicken Broth
• 1 whole Jalapeno, Sliced
• 1-1/2 Tablespoon Ground Cumin
• 1/2 teaspoon Paprika
• 1/2 teaspoon Cayenne Pepper
•  Salt To Taste
•  White Pepper, To Taste
• 1 cup Whole Milk
• 2 Tablespoons Masa (corn Flour) OR Cornmeal
•  Grated Monterey Jack, To Taste
•  Sour Cream For Garnish
•  Cilantro For Garnish
•  Guacamole (optional)
•  Pico De Gallo (optional)
•  Corn Tortillas, Warmed

Preparation Instructions

Cover chicken and cook for 20 to 30 minutes or until done. Remove meat from bones. Set aside.

In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.

Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.

When beans are tender, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.

Add some Monterey Jack cheese to the pot and stir to melt.

Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese---even pico de gallo and guacamole, if you have some on hand. Roll up warm corn tortillas and serve on the side of the bowl.

Becca's notes- amazing. My beans took an extra two hours to cook but it was worth the wait. We ate it with sourdough bread and went back for thirds. 

market street grill clam chowder

Ingredients:
1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
¾ cup sherry wine (optional)
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half

Method: Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.

Cheesy Chicken Vegetable Soup

1-2 chicken breasts

4 tsp, chicken granules

1 cup chopped onions

1 cup chopped celery

4 cups water

2 cups chopped potatoes

1 cup chopped carrots

1 cup broccoli flowers

½ lb velveta cheese

2 cans cream of chicken soup

Boil and cut up chicken breasts. Combine water, chicken granules, potatoes, celery, onion, and carrots. Cook until barely tender. Add broccoli, cooking 4-5 minutes, until barely tender. Add soup, chicken, and velveeta. Don’t boil!

Mommas Taco Soup

Brown: 1 lb ground beef and 1 onion. Drain

Add: 1 large and 1 small can diced tomatoes

1 can kidney beans

1 can pinto beans

1 can corn

½ can water

1 packet taco seasoning mix.

Top: grated cheese, chips, sour cream, and avocado.