Broccoli Soup

http://blog.paleohacks.com/cream-of-broccoli-soup/

Ingredients

•  1 T ghee or grass-fed butter
•  ½ white onion (diced)
•  2 cloves garlic (minced)
•  3 cups chicken or bone broth
•  1 pound broccoli florets
•  1 leek (slice the whites only)
•  1 cup full-fat coconut milk (shaken)
•  Salt & pepper to taste

Instructions

•  Heat the ghee over a medium-high heat. Add the onion, and saute for 1-2 minutes until it starts to turn translucent. Add the garlic, and cook for one minute (until fragrant).
•  Pour in the broth, and add in the broccoli florets and leek. Salt and pepper to taste. Bring to a boil, then lower heat to a simmer for 20 minutes (or until the broccoli is fork-tender).
•  Add the coconut milk, and allow it to fully warm (about 2 minutes).
•  Transfer the ingredients to a food processor, and puree until smooth

Creamy Cilatro Lime Cafe Rio Dressing

Healthy Version. It's really hard to mimic Ranch, but this turned out yummy, even if it doesn't taste like Cafe Rio. :)


2 cloves garlic, crushed
1 tsp garlic powder
1 Tbsp dried Parsley
3/4 tsp dried dill weed
1 tsp onion powder
1 tsp dried onion flakes
1/2 tsp dried chives
1/4 tsp pepper
1/2 tsp salt
1/2 C chopped cilantro
1/4 C green salsa (La Victoria Salsa Verde)
1 Cup Vegenaisse (or mayo)
1/2 Cup Buttermilk (or regular milk, or nut milk)
1 lime, juiced

Blend all together. Refrigerate for a little while for seasonings to settle in.

Creamy Red Potato Soup

From The Recipe Critic

Ingredients

• 1 package (12 ounces) smoked bacon
• 1 small onion
• 2 stalks celery
• 1 large carrot
• 2 teaspoons minced garlic
• 2 pounds red potatoes, cubed*
• 6 chicken boullion cubes, or 6 cups chicken stock
• ⅔ cup unsalted butter
• ¾ cup white flour
• 4 cups whole milk, at room temperature
• 1 container (8 ounces) sour cream, I use reduced fat
• 2 and ½ cups sharp cheddar cheese, separated
• Salt and pepper
• Chives or green onions

Instructions

1. Prep: Wash the red potatoes and cut into small cubes. Peel if desired (I like to leave the peel on). Dice the onion, dice the celery, dice the carrot.
2. In a very large pot, over medium heat, cook all of the bacon to desired doneness.
3. Remove onto a paper towel lined plate and dab off the excess grease. Coarsely chop the bacon.
4. Drain all of the bacon fat except for 3 tablespoons.
5. Add in the onion, celery, and carrot and cook until the onion is translucent over medium heat, about 5-7 minutes. Add the garlic in the last 30 seconds.
6. Add in the potatoes and toss everything to coat.
7. Cover everything with 6 cups water and 6 regular sized chicken boullion cubes (watch out, there are extra large ones -- if you get large ones adjust) OR 6 cups chicken stock.
8. Heat to boiling and then reduce the heat and cook for about 10 minutes or until potatoes are tender.
9. Using a potato masher, mash down some of the tender potatoes, leaving some chunks.
10. In another pot, melt the butter over medium heat.
11. Slowly whisk in the flour and whisk until smooth. Cook for one minute over medium heat.
12. Very slowly add in 2 cups of room temperature milk.
13. Whisk until thickened. Add in a generous amount of salt and pepper (I add about a tsp of each, but to your preference!)
14. To the potatoes: add in the cream mixture, additional 2 cups of milk, sour cream, generous amount of chives or green onions, 2 cups of the cheese, and half of the cooked bacon.
15. Stir and cook until heated and cheese is melted.
16. Top individual bowls with remaining ½ cup cheese, remaining bacon, and remaining chives/green onions.
17. Enjoy!

Skinny Vegetable Soup

Ingredients
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1 small onion, diced
2 cloves garlic, minced
1 cup diced carrots
4 cups chopped cabbage (approx. ¼ head of cabbage)
1 cup green beans (1" pieces)
2 whole bell peppers, chopped
1 can (28 oz) low sodium diced tomatoes
6 cups low sodium beef broth
2 tablespoons tomato paste
2 bay leaves
½ teaspoon each thyme & basil
pepper to taste
2 cups broccoli florets
2 cups sliced zucchini
Instructions

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In a large pot cook onion & garlic over medium heat until slightly softened.
Add carrots, cabbage & green beans and cook an additional 5 minutes.
Stir in bell peppers, undrained tomatoes, broth, tomato paste, bay leaves and seasonings. Simmer 6-7 minutes.
Add in zucchini & broccoli. Simmer an additional 5 minutes or until softened.
Remove bay leaves before serving.

Christmas Ham Cheeseball

2 8 oz packages of Cream Cheese, softened
1/2 pound of ham
1/2 of a small onion
2 cups shredded cheese
Almonds or pecans to roll in

Take ham and onions and put in a food processor til diced. Mix into cream cheese and cheddar cheese.  Shape into a ball and roll in almonds or pecans.

Mom's 7 Layer Dip

Bottom layer: 1 can of refried beans and 1 can Frito Bean dip mixed together
Middle layer: Guacamole
Top layer: 16 oz sour cream mixed with 1 package taco seasoning, plus half a cup of mayo

Toppings: Cheese, green onions, olives, tomatoes, etc

Celeste's Taco Salad

2 heads of Romain Lettuce
1 pound of browned ground beef with taco seasoning
Tortilla chips
Olives
1 Cucumber diced
Tomato
1/2 green pepper

1 1/2 cup Ranch Dressing
1/2 cup Miracle Whip
1 package Taco Seasoning

Chop and wash lettuce
Brown beef with taco seasoning and add to salad
Crush Tortilla chips into salad
Dice olives into salad
Add cucumber, diced tomato, and diced green pepper.

For the dressing, mix the ranch, miracle whip, and taco seasoning all together.  Pour some over salada and mix until coated. You may have extra dressing left over.