Green Chile Stew, Mushroom Dish & The End

Lynn Thompson BooksRecap: Recently my doctor put me on a low carb lifestyle change to help balance out my hormones. Mainly I needed to take out the starches- they convert into sugars. I’d already gone #glutenfree. For some reason-I’m going to blame it on processed foods- my body had dipped to a new low. *More than likely it’s the growing up/or older thing.*

She told me to add more fats, so I wouldn’t drop any weight. I was already at the perfect body weight according to the medical field. I dropped 6 pounds and feel wonderful. I’m almost as tone as I was in my twenties and I feel light. It’s amazing!

I have never counted the carbs I’m eating due to the fact that I had to take pastas, potatoes, etc. out of my diet. Those my friends are very high in carbs. I recently went through some of my old recipes and WOW it’s amazing how many carbs I was consuming! I have definitely cut back.

After a couple of months my hormones have balanced out.

All in all, changing the way I eat wasn’t as big of a deal as I thought it was going to be. And, for me, I’d rather eat healthier and do my best to stay away from prescription medication.

I no longer have the constant “chills” and I can actually feel my metabolism working! I have more energy and my thoughts are sharper:)

Cheers to the new me! And a healthier lifestyle!

This will be my last post on #lowcarb #lifestyle. I hope you have enjoyed the recipes I have put up:)

 


 

Green Chile Stew:

1 pound ground beef

1/2 medium onion

2-4 cloves garlic

1 can fire roasted tomatoes or cherry tomatoes

green chile (you’re heart’s desire)

1 tsp. beef better than bouillion

arrowroot powder

Instructions:

In the morning. Put chopped onion and garlic in a pan and saute for a couple of minutes. Add ground beef and cook until done. While ground beef is cooking get out your crock pot and dump in the tomatoes and chopped green chile. Add ground beef mixture and water until the ingredients are covered. Stir in the bouillon and cook on high. When the water is hot sprinkle in some arrowroot powder to thicken the mixture. Set the crock pot on low and cook all day.


 

Mushroom Dish:

mushrooms

olive oil

salt

smoked paprika

garlic

green onion or chives

basil or cinnamon basil

parsley

Instructions:

Heat olive oil on low. Stir in garlic, green onions or chives. Add salt and smoked paprika. Cook until slightly tender. Raise temp to medium heat. Add mushrooms. Saute for about 5 min or until the mushrooms have a glazed look. Remove from heat. Toss in basil and parsley. Serve.


 

Cream of chicken soup baked chicken:

skinless chicken thighs

olive oil

white cooking wine

poultry seasoning

garlic/parsley salt

1 can cream of chicken soup

mozzarella cheese

Instructions:

Preheat oven to 350 degrees. Coat the bottom of a pan with some olive oil. Add chicken breasts. Shake spices on both sides and brown both sides of chicken. Splash some wine on the chicken, cover and cook thoroughly. Place the chicken in a casserole dish and drizzle cream of chicken soup over it. Bake for 10 minutes or until soup is bubbling. Add a thin layer of mozzarella cheese and bake until the cheese is melted.


 

Green Chile Enchilada Casserole:

1 pound ground beef

1/2 medium onion

2-4 cloves garlic

spinach (frozen or fresh)

chopped green chile (you’re heart’s desire)

shredded cheddar cheese

Package of Desert Garden Green Chile Dip

arrowroot powder

Instructions:

Preheat oven to 350 degrees. Start the enchilada dip (the directions are on the back of the package.) I use arrowroot powder instead of corn starch. Put chopped onion, garlic, and ground beef in a pan and cook until done.  Layer beef, spinach, enchilada sauce, green chile, and cheese in the casserole dish. Bake for 20 minutes, or until cheese is melted.

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