This recipe has proved tried-and-true for our house.
I first made it TWO YEARS AGO in 2015. It was a HelloFresh recipe.
I had ordered a box when I knew my husband was going to be out of town.
This recipe was 30 minutes to make.
As a bonus, it was also meat free for Meatless Monday!
I still keep most of these ingredients in my house today (and when I have extra zucchini, I make either this or zucchini bread):
We are *STILL* waiting for cold weather here in Florida, but something about fall/ winter makes me ant to eat. all. the. soups.
I have made three different soups in the last two months (which doesn’t seem like a lot, but still)
First, in October, I made a Crock Pot French Onion Soup. We took this one to Disney with us and made it in coffee mugs there. It was a little strong on the thyme for me, so next time I will dial it down to 1 teaspoon.
Anywho, here’s that recipe:
Crock Pot French Onion Soup
1 HUGE onion
1 tsp thyme
1 container Beef Broth
2 Bay Leaves
2 tsp onion powder
salt & pepper to taste
2 tbsp minced garlic
1 loaf French Baguette
Thick sliced cheddar cheese
Cook onion with EVOO and thyme until tender. Add to Crock Pot. Add beef broth and spices. Cook on low for 8 hours.
Place soup in coffee mug, place French baguette and cheese on top and broil for 5 mins or until cheese is nice and melty and brown.
After having family in town, a bachelorette party, our anniversary, a wedding and the Fourth ofJuly, I had indulged quite a bit over the last couple of months…
and was feeling bloated and just all-around yucky…
Enter the 3-Day Refresh.
I had done it once before (successfully)
And failed miserably the time I tried to do it with my husband (eek).
I just finished the cleanse and here are my results:
Didn’t think I’d give it right away, did ya? 😉
To get the results, here’s what I ate for 3 days:
So, for St. Patrick’s Day, I had planned for us to have this Venison Sweet Potato Shepherd’s Pie, but plans changed and the girls and I ended up staying the night at my mom’s house.
We rescheduled our St. Patrick’s Day dinner for tonight and it DID NOT disappoint.
I don’t think we’ve made a bad venison recipe since Eric brought that deer home!
Any who, I found this recipe on Cook like a Cavewoman. We tweaked it a little bit because we don’t have coconut amigos, beef broth or tomato paste.
For the sweet potato mash:
4 sweet potatoes, peeled and cubed
2 tbsp butter
1 tsp rosemary
Salt and pepper, to taste
1½ lb ground venison
1 tbsp olive oil
1 medium onion, diced
2 stalks of celery, chopped
5 baby carrots, sliced
1 cup small cauliflower florets
2 teaspoons minced garlic
1 cup veggie broth
1 tsp freshly chopped rosemary
2 shakes of ground cinnamon
Salt and pepper, to taste
Ground paprika (for garnish only)