Ingredients:

• 1 whole chicken about 4-5 pounds
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• 2 tablespoons olive oil
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• 2 cloves garlic, minced
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• 1 tablespoon fresh rosemary, chopped
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• 1 tablespoon fresh thyme leaves
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• 1 tablespoon fresh parsley, chopped
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• Salt and pepper to taste
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Instructions:

Set the oven to 425F 220C and heat it up

Cut up the garlic, add it to a small bowl with the olive oil, thyme, parsley, salt, and pepper

Dry the chicken off with paper towels, then rub the herb mix all over it, even under the skin

Roast or bake the chicken with the breast side facing up in a pan or dish

Put the chicken in an oven that has already been heated for about an hour and fifteen minutes, or until a meat thermometer inserted into the thickest part of the thigh without touching the bone reads 165F 75C

When the chicken is done, take it out of the oven and let it rest for 10 minutes

Afterward, cut it into pieces

Put the chicken on the grill and serve it with your favorite sides

Ingredients:

• 2 lbs grass-fed ground beef
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• 1 large onion, diced
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• 2 cloves garlic, minced
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• 1 red bell pepper, chopped
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• 1 green bell pepper, chopped
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• 1 can 28 oz crushed tomatoes
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• 1 can 14 oz diced tomatoes
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• 1 can 6 oz tomato paste
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• 2 cups beef broth
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• 2 tbsp chili powder
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• 1 tsp cumin
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• 1 tsp paprika
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• 1/2 tsp cayenne pepper adjust to taste
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• Salt and pepper to taste
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• 2 zucchinis, diced
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• 1 cup sliced mushrooms
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• 1 cup chopped kale
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• 1 tbsp coconut oil
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Instructions:

Heat the coconut oil in a big skillet over medium heat

To the skillet, add the ground beef, minced garlic, and diced onions

Cook until onions are transparent and beef is browned

Place the cooked mixture of beef into the Crock Pot

Stir thoroughly after adding all remaining ingredients to the Crock Pot, excluding the kale, zucchini, and mushrooms

Cook, covered, for 68 hours on low or 34 hours on high

Add chopped kale, sliced mushrooms, and diced zucchini to the Crock Pot about half an hour before serving

Mix everything together

Cook the vegetables until they are soft

Serve hot and top with your preferred Paleo-friendly ingredients, like sliced green onions, avocado, or chopped cilantro

Ingredients:

• 6 ears fresh corn, kernels removed
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• 1 onion, diced
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• 2 medium potatoes, peeled and diced
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• 3 cloves garlic, minced
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• 4 cups vegetable broth
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• 1 cup milk
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• 1/2 cup heavy cream
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• 1 teaspoon dried thyme
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• Salt and pepper to taste
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• Chopped fresh parsley for garnish
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Instructions:

Diced onion, potatoes, garlic, vegetable broth, milk, heavy cream, dried thyme, salt, and pepper should all be put in a slow cooker

Put the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the vegetables are soft

Either use an immersion blender to make the soup smooth, or put half of it in a blender, blend it until it's smooth, and then put it back in the slow cooker

If necessary, change the seasoning

Serve hot with fresh parsley chopped on top

Ingredients:

• 1 bag of tortilla chips
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• 1 cup of shredded cheddar cheese
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• 1 cup of cooked ground beef or plant-based alternative
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• 1/2 cup of diced tomatoes
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• 1/4 cup of diced red onion
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• 1/4 cup of sliced black olives
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• 1/4 cup of sliced jalapeos
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• 1/4 cup of sour cream
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• 1/4 cup of chopped fresh cilantro
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• 1/2 cup of green chili sauce
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Instructions:

Set the oven temperature to 175C 350F

Line a baking sheet or ovenproof dish with tortilla chips and spread them out in a single layer

Evenly scatter the cheddar cheese shreds on top of the tortilla chips

Top the cheese with the cooked ground beef or plant-based substitute

Scatter the sliced black olives, sliced jalapeos, diced tomatoes, and diced red onion over the nachos

After preheating the oven, place the baking sheet or dish inside and bake for approximately ten minutes, or until the cheese has melted and the nachos are thoroughly heated

In a small bowl, combine the sour cream and freshly chopped cilantro while the nachos are baking

After taking the nachos out of the oven, cover them with the green chili sauce

With the cilantro sour cream available for dipping, serve the nachos hot

Savor your delicious Create Your Own Green Chili Sauce-Basted Nachos!

Ingredients:

• 9 lasagna noodles
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• 1 pound ground beef
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• 1 onion, chopped
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• 2 cloves garlic, minced
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• 1 15 ounce can tomato sauce
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• 1 15 ounce can crushed tomatoes
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• 2 teaspoons dried basil
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• 1 teaspoon dried oregano
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• 1/2 teaspoon salt
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• 1/4 teaspoon black pepper
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• 2 cups ricotta cheese
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• 1 egg
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• 1/4 cup grated Parmesan cheese
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• 3 cups shredded mozzarella cheese
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Instructions:

Warm the oven up to 190 degrees C 375 degrees F

According to the package, cook the lasagna noodles

Once they are done, drain them and set them aside

Over medium-low heat, cook the ground beef, onion, and garlic in a large skillet until the beef is browned and the onion is soft

Remove any extra fat

Add crushed tomatoes, basil, oregano, salt, and black pepper, and stir them in

Let it cook for 10 minutes

Put the ricotta cheese, egg, and Parmesan cheese in a bowl and mix them together until they are well mixed

Put a little meat sauce in the bottom of a 9x13-inch baking dish

Put three noodles of lasagna on top of the sauce

Cover the noodles with half of the ricotta cheese mix

Add a cup of mozzarella cheese on top

Add more layers, ending with the meat sauce and the rest of the mozzarella cheese

Place in a hot oven and cover with aluminum foil

Bake for 25 minutes

Take off the foil and bake for another 25 minutes, or until the cheese is browned and bubbly

Before you serve, let the lasagna sit for 10 minutes

Ingredients:

• 1 lb chicken breasts, diced
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• 3 cups chicken broth
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• 1 cup diced carrots
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• 1 cup diced celery
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• 1 cup diced potatoes
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• 1/2 cup diced onion
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• 2 cloves garlic, minced
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• 1 cup frozen peas
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• 1 cup heavy cream
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• 1/4 cup all-purpose flour
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• 2 tbsp butter
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• 1 tsp dried thyme
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• Salt and pepper to taste
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Instructions:

Put the Instant Pot in "saut" mode and melt the butter

Put in the garlic and diced onions, and saut until the onions are soft

Put in the diced chicken breasts and cook until they turn brown

Dice the potatoes, carrots, celery, and thyme

Add the dried thyme and stir well

Put chicken broth in the Instant Pot, cover it, and set it to high pressure for 5 minutes

Slowly let go of the pressure and open the lid when it's done

Mix flour and heavy cream together in a small bowl until the mixture is smooth

Add the cream mixture to the soup and stir it in until it gets thick

When you add the frozen peas, stir them in and let them sit for a few minutes

This will heat them up

Add pepper and salt to taste

Enjoy while hot!

Ingredients:

• 1 lb ground beef
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• 1 small onion, diced
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• 2 cloves garlic, minced
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• 1/2 cup diced tomatoes, drained
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• 1/4 cup sugar-free ketchup
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• 1/4 cup mayonnaise
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• 1 tablespoon mustard
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• 1 teaspoon Worcestershire sauce
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• 1 cup shredded cheddar cheese
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• Salt and pepper to taste
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• Optional toppings: lettuce, pickles, bacon bits
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Instructions:

Warm the oven up to 175F 350C

Toast the ground beef with chopped onions and garlic in a pan over medium-low heat until it's fully cooked

Get rid of any extra fat in the skillet

Add the Worcestershire sauce, mayonnaise, mustard, diced tomatoes, and sugar-free ketchup and mix them in

Add pepper and salt to taste

Spread out the shredded cheddar cheese on top of the beef mixture

Place the skillet in an oven that has already been heated and bake for 15 to 20 minutes, or until the cheese is melted and bubbly

Take it out of the oven and let it cool down for a few minutes before you serve it

Before serving, you can add extras like lettuce, pickles, and bacon bits if you want to

Ingredients:

• 2 slices of bread
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• 2 tablespoons butter
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• 1/2 cup sharp cheddar cheese, shredded
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• 1/2 cup caramelized apples sliced apples cooked in caramel sauce
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• 2 tablespoons caramel sauce
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Instructions:

Each piece of bread should have butter on one side

Put a piece of bread in a pan over medium-low heat with the buttered side facing down

On top of the bread slice in the pan, put half of the shredded cheddar cheese

Cover the cheese layer with the apples that have been caramelized

Put a tablespoon of caramel sauce on top of the apples

On top of the caramel sauce, sprinkle the rest of the cheddar cheese

Butter the top side of the second slice of bread and put it on top

It will take about 34 minutes of cooking until the bottom piece of bread is golden brown and the cheese starts to melt

The sandwich should be cooked for another 34 minutes, or until the other side is golden brown and the cheese is melted

Take it out of the pan and let it cool for one minute before cutting it

For extra sweetness, drizzle the rest of the caramel sauce on top

Enjoy your Caramel Apple Grilled Cheese while it's still hot!

Ingredients:

• 1/2 cup rolled oats
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• 1/2 cup brewed coffee cooled
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• 1/2 cup Greek yogurt
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• 2 tablespoons honey or maple syrup
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• 1/2 teaspoon vanilla extract
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• 1/4 teaspoon ground cinnamon
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• A pinch of salt
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• 1/4 cup chopped nuts e
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• g
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• , almonds or walnuts
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• Fresh berries or banana slices for topping optional
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Instructions:

In a mixing bowl, combine rolled oats and brewed coffee

Stir in Greek yogurt, honey or maple syrup, vanilla extract, ground cinnamon, and a pinch of salt

Mix well until all ingredients are thoroughly combined

Transfer the mixture into an airtight container or Mason jar

Refrigerate the container overnight or for at least 4 hours to let the oats absorb the liquid and thicken

Before serving, give the oats a good stir to ensure even consistency

Top with chopped nuts and fresh berries or banana slices, if desired

Enjoy your delicious coffee-flavored overnight oats with a creamy yogurt twist!

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
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• 1 onion, diced
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• 1 red bell pepper, diced
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• 1 green bell pepper, diced
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• 2 cloves garlic, minced
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• 1 can 14
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• 5 oz diced tomatoes
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• 1 can 4 oz diced green chiles
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• 4 cups chicken broth
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• 1 tbsp chili powder
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• 1 tsp ground cumin
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• 1 tsp dried oregano
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• Salt and pepper to taste
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• 1/4 cup chopped fresh cilantro
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• Optional toppings: sliced avocado, chopped green onions, lime wedges
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Instructions:

Cut up the chicken, onion, bell peppers, garlic, tomatoes, green chiles, chicken broth, chili powder, cumin, oregano, salt, and pepper

Put them all in a slow cooker

Turn the heat to low and cover

Cook for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is done and the flavors have mixed

Cut up some cilantro and stir it in before serving

If you want, you can serve it hot with extras like sliced avocado, chopped green onions, and lime wedges