Atkins and Paleo Challenge Box Set (10 in 1): Over 400 Atkins and Paleo Recipes With Pressure, Slow Cooker and Cast Iron for Busy People (Atkins Diet & Paleo Recipes) (4 page)

Name: Chili

Do you know what is better than chili? Leftover chili! For one reason or another, I find that the more that chili is reheated and served again, the better it tastes. This chili recipe does not disappoint either. My tip is that you prepare this chili recipe one or two days in advance. Have some extra servings prepared on the same day that you intend to have it and have more extra for the reheated and tastier version. This is what I did for an impromptu office potluck; I reheated it at our pantry, and my team was pleasantly surprised with the results.

Ingredients:

• 2 lbs ground beef
  
• 6 oz tomato paste
  
• 14 oz green chilies
  
• 14 oz stewed tomatoes
  
• 1 onion, chopped
  
• 4 garlic, minced
  
• 1 bay leaf
  
• 3 ribs celery, diced
  
• 4 tbsp chili powder
  
• ½ tsp cayenne
  
• 1 tsp oregano
  
• 1 tsp onion powder
  
• 1 tsp garlic powder
  
• 2 tbsp Worcestershire sauce
  
• ¼ cup jalapeno slices
  
• Salt and pepper to taste
  

Let’s Get Cooking!

1. Put in a skillet the ground beef and half of the chopped onions
   
2. Add garlic and sprinkle salt and pepper
   
3. Cook until the beef is browned
   
4. Put the cooked ground beef into the slow cooker
   
5. Add all remaining ingredients to the slow cooker
   
6. Cover and cook for 8 hours on low
   
7. Serve
   

Name: Sausage Hash

Goodbye boring potato hash, hello sausage hash! Some of my relatives stayed for at our home for a couple of nights. While they were out most of the time, I had to prepare something simple but impressive enough for breakfast. Of course, I have to keep it within my diet. Expecting a simple hash brown, they were surprised at the taste and the sausages on the hash browns. If you want to make it crunchy, give it a quick fry in a skillet before serving. While I kept it slow cooker exclusive for me, I fried those for my relatives.

Ingredients:

• 12 oz chicken sausage, cooked
  
• 1 ½ lb potatoes, thinly cut
  
• ¼ cup chicken broth
  
• 1 ½ cup sweet peppers, any color
  
• 1 ½ cup onion, sliced
  
• ½ cup Swiss cheese, shredded
  
• 1 tsp olive oil
  
• 2 tsp parsley
  
• Salt and pepper to taste
  

Let’s Get Cooking!

1. Put in a skillet the sausage and cook for 5 minutes, remove and set aside
   
2. Use the same skillet and add onions, cook until translucent
   
3. Coat the pot with cooking spray
   
4. Add the cooked sausage, potatoes and onions
   
5. Sprinkle salt and pepper
   
6. Pour the broth
   
7. Cover and cook for 6 hours on low
   
8. Add the sweet peppers
   
9. Sprinkle the cheese
   
10. Cover and cook again for another 15 minutes
    
11. Serve
    

Name: Pumpkin Cake

This one is a bit stretch for me, I have never baked pumpkin cake before, but my fear of baking was surpassed by my love for anything with pecans. I always thought of baking pies with images of ovens, non-stop mixing and measuring. When I realized that pies could be slow-cooked, I felt more confident and encouraged. When I did the math and saw that it was well within my carb intake, and then my last bit of hesitation was gone. Here is another tip to tweak this recipe, try processing only half of the pecans and keep a few pieces whole for presentation purposes.

Ingredients:

• 1 cup pumpkin puree
  
• 1 ½ cup pecans, raw
  
• 4 eggs
  
• 1/3 cup coconut flour
  
• ¼ cup butter, melted
  
• 2 tsp baking powder
  
• ¼ cup whey protein powder, unflavored
  
• ¾ cup sweetener
  
• 1 tsp vanilla extract
  
• 1 tsp ground ginger
  
• 1 ½ tsp ground cinnamon
  
• ¼ tsp ground cloves
  
• ¼ tsp salt
  

Let’s Get Cooking!

1. Coat the pot with cooking spray
   
2. Put the pecans into a food processor, pulse until coarse
   
3. Pour pecans into a bowl and add protein powder, coconut flour, baking powder, ginger, cinnamon, cloves and salt, mix until well combined
   
4. Add the eggs, butter, pumpkin puree and vanilla, mix again
   
5. Pour batter into the slow cooker
   
6. Cover and cook for 3 hours on low
   
7. Slice into preferred sizes
   
8. Serve
   

Name: Quinoa

The wonder ingredient that everybody talks about and of course, I wanted to try it. I cannot remember how I found about quinoa, either it was on an online article or from another parent at school, but I tried to give it a go. I went to the market and was surprised that there were a lot of varieties that I can choose from. I chose the one with a nice package and went for it. I must admit on my first try; it was a bit underwhelming but when I added cheese that was when I understood what the hype is all about. So, I suggest you add cheese, and I hope you enjoy it as much as I did.

Ingredients:

• ½ cup quinoa
  
• 6 eggs
  
• 1 ½ cup milk
  
• ¾ cup small tomatoes, cut into halves
  
• ¼ cup Parmesan cheese, shredded
  
• ¼ cup cheddar cheese, shredded
  
• ½ cup spinach, cut
  
• Salt and pepper to taste
  

Let’s Get Cooking!

1. Put the eggs into a bowl, whisk until beaten
   
2. Pour milk and quinoa then sprinkle salt and pepper, mix until well combined
   
3. Add cheddar cheese, spinach and tomatoes, mix again and set aside
   
4. Coat pot with cooking spray
   
5. Pour egg mixture into the pot
   
6. Sprinkle Parmesan cheese over the mixture
   
7. Cover and cook for 4 hours on high
   
8. Serve
   

Name: Breakfast Pie

Another pie, but with a completely different flavor palette. This recipe is a perfect breakfast for people on the go. The good thing about this recipe is that I can prepare everything right before I sleep. By the time I wake up, the pie will already be ready to serve. If you are a busy bee like myself, I am sure you will understand how waking up to a meal almost ready to serve, requiring just a few slices, is really heaven. Plus, my family is amazed of how I came up with a freshly cooked pie so early in the morning.

Ingredients:

• 8 eggs
  
• 1 lb pork sausage
  
• 1 potato, shredded
  
• 2 tbsp dried basil
  
• 1 onion, diced
  
• Salt and pepper to taste
  

Let’s Get Cooking!

1. Coat the pot with cooking spray
   
2. Skin the potato and shred using a food processor shredder or a grater
   
3. Put potato and all ingredients into the slow cooker
   
4. Cover and cook for 8 hours on low
   
5. Slice into preferred sizes
   
6. Serve