Crockpot Thai Coconut Chicken Soup

Ingredients:

Main Ingredients:

1 lb boneless, skinless chicken breasts

4 cups chicken broth

1 can (14 oz) coconut milk

Seasonings & Sauces:

1 tablespoon red curry paste (for mild; if you want it spicy bump it to 2T.)

1 tablespoon fish sauce

Vegetables & Aromatics:

1 onion, diced

2 garlic cloves, minced

1 red bell pepper, sliced

Finishing Touches:

1 lime, juiced (2 Tablespoons)

Fresh cilantro for garnish

Instructions:

Prepare the Base: Add the chicken, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper to the Crockpot.

Slow Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender.

Shred the Chicken: Remove the chicken from the Crockpot, shred it with two forks, and return it to the soup.

Finish the Soup: Stir in lime juice and mix well.

Serve & Enjoy: Ladle into bowls, garnish with fresh cilantro, and serve warm.

Notes:

Adjust red curry paste to control spiciness.

Lime juice adds brightness and balances the rich coconut flavors.

Serve over jasmine rice or rice noodles for a heartier meal.

Store leftovers in an airtight container for up to 3 days

Mediterranean Ground Beef Stir Fry

 Ingredients

 1 lb ground beef

 2 tbsp olive oil

 1 onion, finely chopped

 3 cloves garlic, minced

 1 red bell pepper, thinly sliced

 1 zucchini, cut into half-moons or quarter moons

 1 cup cherry tomatoes, halved (regular tomatoes worked)

 1 tsp ground cumin

 1 tsp dried oregano

 1/2 tsp paprika

 1/2 tsp red pepper flakes (optional— I think I’ll try them next time))

 Salt and black pepper to taste (I definitely needed more the first time I made it)

 1/4 cup crumbled feta cheese

 2 tbsp fresh parsley, chopped

 Juice of 1/2 lemon (2 Tablespoons)

 Instructions

 Heat olive oil in a large skillet over medium heat. Sauté onion and garlic for 2-3 minutes until fragrant.

 Add ground beef, cook until browned (5-7 minutes), and drain excess grease if needed.

 Stir in bell pepper and zucchini, cooking for 3-4 minutes until slightly softened.

 Add cherry tomatoes, cumin, oregano, paprika, red pepper flakes, salt, and black pepper. Stir well and cook for another 3-4 minutes.

 Remove from heat, stir in lemon juice, and top with feta cheese and parsley. Serve warm and enjoy! This is a great low-carb dinner!