2 lb ground beef

1 box (32 oz) beef broth

1 cup Salsa

1 can pinto beans

1 can black beans

1 can kidney beans

1 can diced tomatoes

1 can Rotel tomatoes

1 bag frozen broccoli

1 12 oz bag frozen carrots

   (or 1/2 bag small carrots cut)

2 12 oz bag frozen peas and carrots

1/2 cups dried minced onion (or 1 large onion)

2 Tablespoons + 1 teaspoon taco seasoning

   (or 2 pkgs taco seasoning)

1/4 cup Ranch Dressing Mix

   (or 1 pkg Ranch Dressing Mix)

2 lb cooked chicken (3 breasts cubed)

1 box (32 oz) chicken broth

10 oz frozen carrots

   (or 1/2 bag small carrots cut)

12 oz frozen peas & carrots

1/2 cup lentils (optional)

2 can beans

2 cans diced tomatoes

1/2 cup dried minced onion (or 1 medium onion)

2 teaspoons dried minced garlic

1 teaspoon celery salt

1 teaspoon poultry seasoning

1 teaspoon salt

1/2 teaspoon pepper

Ingredients

2 Chicken Breasts boneless, skinless

2 cups Chicken Broth low sodium

6 strips Bacon diced

⅔ cup Heavy Cream

1 ½ cups Cream Cheese full fat

2 tablespoon Butter

2 tablespoon Olive Oil

2 cloves Garlic minced

Sea Salt to taste

Black Pepper freshly ground, to taste

Instructions

1. Bring a pot of salted water to a boil and cook the chicken breasts for 10-15 minutes. Drain, shred, and set aside.

2. Heat a dry pan and crisp the bacon for a minute. Transfer to a plate lined with paper towels and set aside.

3. Heat the butter in a saucepan and sauté the garlic for 30 seconds over medium heat until fragrant. Add the broth and heavy cream, turn the heat to high and allow to simmer for a minute.

4. Add the cream cheese and stir to melt into the soup.

5. Add half the shredded chicken, simmer for 10 minutes, and season to taste with salt and pepper.

6. Using an immersion blender, process the soup until creamy and thick.

7. Add the remaining chicken and cook for 5 more minutes.

8. Serve hot, topped with crispy bacon bits.

2 lb. ground beef, browned

1 Tablespoons onion powder

1 Tablespoon dried chopped onion (was 1 large onion)

4 Tablespoon brown sugar (can be doubled)

2 small cans tomato paste

1/2 cup catsup

1 Tablespoon Worcestershire sauce

1 Tablespoon regular table mustard

1 teaspoon Salt

1/2 teaspoon pepper

Brown ground beef. Add all the other ingredients and let simmer at least half hour. Best: make it a day ahead and let the flavors blend together in the refrigerator, then just reheat. If it seems a little stiff, add a little water.

2 packages of large low carb tortillas

1 pound ground beef

2 cans black beans

2 cans Original Rotel

Lots of shredded Mexican blend cheese

2 teaspoons Taco Seasoning

Long toothpicks

Heat Fry Daddy

Brown the hamburger, mix in the black beans, Rotel and taco seasoning.

Add cheese and melt

Spoon mixture onto tortillas, put toothpicks in and fry.

1 1/2 packages shredded chicken

1 egg

cheese

Bake at 400 for 20 minutes.

In a quart canning jar

2 tablespoons of water

2 teaspoons salt

Microwave 25 sec, swirl, and zap another 25 sec

Fill jar up to 2 inches from the top with raw almonds

Shake almonds until fully coated

Put on wire baking tray for toaster oven, spread one layer deep

Bake for 11 minutes at 375

(was 13 too long, try 11 next time.)