Paleo Sweet Potato Chili...until I added a can of beans.

Ingredients:

• 2 lbs. hamburger
• 1 red onion, chopped
• 1 teaspoon minced garlic
• 1 large can (29.5 oz) can tomato sauce
• 2 cups petite diced tomatoes, with juice  (I just used 2 14.5 ounce cans.)
• 3 cups beef stock
• 3 carrots, chopped (about 1 cup)
• 5 small sweet potatoes, peeled and cubed (about 4-5 cups)
• (I added one can of pinto beans [with liquid].)
• 2 bay leaves
• ½ teaspoon thyme
• 2 tsp. salt
• 1½ teaspoons black pepper
• ½ cup chili powder (I found this to be a bit too much.  Start with 1/4 cup, then gradually add if you want more spice.)
• dash of oregano
• dash of red pepper flakes

Directions:

1. In a large saucepan, brown hamburger, onions, and garlic. Drain off the fat. Add the remaining ingredients to the saucepan. Mix well, bring to a boil, and simmer for about 30 minutes or until the sweet potatoes and carrots are cooked through.
2. Slow Cooker Option: Instead of simmering the chili on the stove, brown hamburger, onions, and garlic, then transfer to crockpot (with remaining ingredients) and let it simmer on low all day (8 hours) or on high for 5-6 hours.

*www.tastesoflizzyt.com

30-Minute Potato Soup!

vegetarians, have no fear! you can sub the bacon with butter!

INGREDIENTS:

• 5 slices bacon, diced
• 3 tablespoons bacon grease (reserved) or butter
• 1 cup diced white or yellow onion
• 1/4 cup all-purpose flour
• 2 cups chicken stock
• 2 cups milk, warmed
• 1.5 pounds potatoes, peeled (optional) and diced (I recommend Yukon gold potatoes)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup plain Greek yogurt or sour cream
• 1 teaspoon Kosher salt, or more to taste
• 1/2 teaspoon freshly-cracked black pepper
• optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

DIRECTIONS:

• Heat a large stockpot over medium-high heat.  Add diced bacon and cook until crispy, stirring occasionally.  Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot.  (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon grease.  Also, if you are short on time, you can dice the potatoes and onion while the bacon cooks to save time.)
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• Add onion and saute for 5 minutes, stirring occasionally, until soft.  Sprinkle the flour on top of the onion, and stir until combined.  Saute for an additional minute to cook the flour, stirring occasionally.  Then stir in the chicken stock until combined.  Stir in the milk, potatoes, and cooked bacon bits until combined.  Continue cooking until the mixture reaches a simmer, but is not boiling.
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• Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn.  (The smaller you dice your potatoes, the faster they will cook.)
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• When the potatoes are soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt and pepper.  Taste and see if it needs more salt or pepper or cheese.  Serve warm, garnished with desired toppings.  This is real good.  Real.

*www.gimmesomeoven.com

Peppermint White Hot Chocolate

INGREDIENTS:

• 4 cups of milk of your choice
• 8 oz. white chocolate, chopped into small pieces (or white chocolate chips)
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract (or more/less to taste)
• optional toppings: whipped cream, crushed peppermints, marshmallows

DIRECTIONS:

Stir the milk and chopped white chocolate together in a medium saucepan.  Cook over medium-low heat, stirring occasionally, until the mixture comes to a simmer and the chocolate is melted.  (Do not let it come to a boil or let the chocolate burn on the bottom.)  Remove from heat and stir in vanilla and peppermint extract.

Serve warm, with optional toppings if desired.

*www.gimmesomeoven.com