Crock Pot Taco Soup - Gluten and Dairy Free - Instant Pot too!

EDIT: Instant Pot version below - using frozen chicken!

 Weather is sorta a big thing for me and sometimes I feel like I spend 9 months looking forward to summer and 3 months enjoying it.  I have got to learn to enjoy the cold weather more, but in the meantime there is always soup.  I must have soup to warm me up.  

Today it is cold and pouring rain, so taco soup is on the menu.

Crock Pot Taco Soup - Gluten and Dairy Free 

2 frozen boneless, skinless chicken breasts (can substitute 1 lb of cooked ground beef) 

1 15 oz. can of black beans, drained 

1 15 oz. can of corn, drained (or use fresh or frozen)

1 8 oz. can of tomato sauce 

1 15 oz. can of diced tomatoes 

2  c. of chicken broth 

1 tsp. of salt 

1 tsp. cumin 

1/2 tsp. garlic 

1/4 tsp. pepper

Add all ingredients to crock pot and cook on high for 5 hours.  Remove chicken and shred then return to soup.  Serve with tortilla chips and diced avocados, or other desired toppings.   

*This also makes a great freezer meal.  Add all ingredients to a gallon zip lock bag and freeze.  Defrost over night in the fridge and cook for 7-8 hours on low in crock pot. 

Instant Pot Taco Soup - Gluten and Dairy Free
*Add frozen chicken, beans, corn, tomato sauce, diced tomatoes, broth and spices to Instant Pot.
*Seal valve and cook on High Pressure (manual) for 15 minutes.
*Quick Release pressure
*Shred chicken and return to pot.
*If using ground beef cook on the sauté function first, then pressure cook for just 1 minute.  If your ground beef is already cooked just set to high pressure (manual) for 1 minute.

Enjoy!

Yum yum! 

Crockpot Fajitas - Gluten and Dairy Free

My hubby bought me a second crock pot and it is pretty much my favorite possession ever.  I mean, come on . . . I can have broth going for days and make all kinds of breakfasts and dinners at the same time!  HEAVEN.  

#kitchennerd 

Anywho, this is a real favorite.  Have I mentioned my long standing and undying love of Mexican food?  I LOVE IT.  

This is a quick and easy way to make super delicious fajitas.  

Crockpot Fajitas - Gluten and Dairy Free 

2 -3 lb chuck roast 

2 bell peppers, any color, sliced 

2 cloves garlic, minced 

3 Tbsp. lime juice

2 tsp. cumin

1 tsp. paprika 

salt 

pepper 

Add all ingredients to crock pot and cook on low for 8 hours.  Shred beef.

Serve on warm corn tortillas with spanish rice, guacamole, or other toppings.

This meal works fantastically as a freezer meal.  Add all ingredients to a gallon ziploc bag and freeze.  When ready to use, defrost in fridge overnight, then add to crockpot and cook on low for 8 hours.   

Sugar Cookies - Gluten and Dairy Free

 Whelp, about time for some cookies, wouldn't ya say? 

I accidentally added too much oil to these valentines cookies, but they still turned out pretty good! 

I've been meaning to post this recipe since clear back in October, see?

Alas, here we are. March.  But sugar cookies are good any time of year, right? So post them I shall. 

Sugar Cookies - Gluten and Dairy Free 

1 cup coconut oil 

1/2 c. light olive oil

2/3 c. sugar

2/3 c. powdered sugar

2 eggs 

1 tsp. vanilla 

4 cups of gluten free flour (I like Pamela's Bread Mix for this.)

1/2 tsp. baking soda

1/2 tsp. cream of tartar

1 tsp. salt 

Cream coconut oil, olive oil, sugar, powdered sugar, eggs and vanilla together.  Add rest of ingredients and stir to combine.  Roll out between two pieces of parchment paper.  Cut into desired shapes.  Cook 8-10 mins at 350*.  

Asian Chicken Lettuce Wraps - Gluten and Dairy Free

Better get back on my recipes, right? 

SO MUCH has been going on here.  It's been . . . difficult.  But now things are calming down, and I have a ton of recipes ready to post. Let's get back to it.  

This is a yummy, easy, and delicious meal for a busy night - just the kind I like.

  

And most importantly . . . the kids loved it! 

 

Asian Chicken Lettuce Wraps 

4 boneless, skinless frozen chicken breasts 

1 medium red bell pepper, diced

3 large carrots, grated 

4 cloves garlic, minced 

1/2 c. soy sauce (gluten and yeast free)

1/4  heaping cup ketchup 

1 1/2 tbsp. honey 

1/4 teaspoon crushed red pepper flakes 

Add all ingredients to your slow cooker and cook on high for 5 hours.  Remove chicken and shred, then stir back in.  Serve on top of a piece of Romaine lettuce.

  

This makes a great freezer meal.  Add all ingredients to a gallon ziploc and freeze.  When ready to use, defrost over night and add to crock pot.  Cook on low for 4-6 hours.  

We like to serve with a pile of rice on top of the chicken.  Yum! 

Adapted from http://newleafwellness.biz/2015/06/16/slow-cooker-asian-chicken-lettuce-wraps/

Yum!