I really like lean meat… It’s not because I am trying to limit fat or that I think it is more virtuous somehow…. I just don’t like fatty meat! It feels weird in my mouth. So I have always preferred chicken breast, fish and lean […]
Gather around the table, the back porch, or the football game and dig into this perfect-for-parties Bean Dip!
Quick and easy to make and full of flavor…. So whip it up and pile it on your favorite chips, crackers, veggies, burritos, tacos… really, anything begging for some creamy, cheesy flavor! It works great for the stove top or you can make it in a crockpot to keep it warm all though your party and clear though the 4th quarter.
This recipe is so simple, my little guys love to make it up for a fun-at-home lunch. A few veggies and a big glass of our fresh raw goats milk and it is a meal I can feel pretty good about.
Party Bean Dip
- 1 can of re-fried beans
- 1 cup of salsa
- 1 cup (4 ounces) grated Monterey jack cheese
- 1 cup (4 ounces) grated cheddar cheese
- 3/4 cup sour cream
- 4 ounces cream cheese
- 1 tablespoon chili powder
- 1/4 t cumin
- tortilla chips
- Step 1 Option 1: Combine all ingredients in a mini crockpot and heat on low for about two hours, stirring every 1/2 hour or so until hot and bubbly. When hot, reduce temperature to warm for serving.
- Step 2 Option 2: Heat all ingredients in a medium size saucepan on medium heat, stirring often until hot and bubbly. Transfer to a slow cooker on warm for serving if desired.
- Step 3 Serve with tortilla chips, veggies or use as a filling for your favorite Mexican dish.
this can be made with all cheddar cheese (8 ounces) if you don’t have monterey jack.
For our THM friends, this dip calls for all plan approved ingredients but is a crossover. Make sure to use baked blue corn chips, veggies or an on-plan cracker for a fun party treat.
This Lamb & Kale Soup was inspired by the stew our friend Michele makes. Her recipe has the perfect flavor combination of the lamb and spices but I was wanting something that was a bit faster to make and a tad easier on the budget. Plus I needed to swap out a few of the ingredients to fit with the AIP guidelines that I am embarking on.
Imagine my surprise and delight when I was at Aldi yesterday and found that they are now carrying Ground Lamb at a very nice price! That was the start and this recipe was the finish! It is every bit as amazing as our other Savory Lamb Stew recipe but I love having this option to fit within some of my dietary goals and I made it in the Instant Pot which made it quick and easy and did I mention that the flavor is amazing!
Really, that is all I have to say about this! No fancy story, just really good soup!
The squeeze of fresh lemon on top is the perfect compliment and the optional feta cheese adds a nice flavor boost.
Our THM friends are also going to love this one since it is a straight S meal. It also uses everyday ingredients but tastes like something special!
Lamb & Kale Soup
- 2 Lbs Ground Lamb
- 1 onion, diced
- 1.5 cups carrots, chopped
- 1.5 cups celery, chopped
- 4 cloves garlic, minced
- 1 14.5 oz can coconut milk (reg or light)
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp cardamom
- 2 to 3 tsp salt (to taste)
- 1/2 tsp black pepper
- 4 cups beef broth
- 6 cups chopped kale
- 1 fresh lemon for garnish
- feta cheese for garnish
- Step 1 For the Instant Pot, turn on to Sauté, add the ground lamb and brown.
- Step 2 Add all other ingredients except the kale, seal and set on manual for 22 minutes.
- Step 3 Once it is done and the pressure has released, add the kale and stir.
- Step 4 Replace cover and allow it to stay on “Keep Warm” for at least 10 minutes or until ready to serve.
- Step 5 Squeeze a fresh lemon wedge into each bowl and top with feta cheese if desired.
- Step 6 For stove top, simply brown your meat first and then add everything but the kale. Cover and cook till all veggies are tender and flavors are melded together, About 45 to 60 minutes. Then add kale and keep warm until it is soft.
~If your are following a low carb or the THM diet, this soup is a perfect S meal, no adjustments needed!
~My husband loves a good meaty soup so I opted to use the 2 pounds of lamb for this…. I am much less of a meat eater, so 1 pound would have been plenty for me… but you choose how you like it and let me know.