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SlowCooker Chuck Roast Ingredients * 1 1/2 Tbsp olive oil, divided * 1 (3 lb) chuck roast * Salt and black pepper * 1 medium yellow onion, peeled, halved and cut * 5 garlic cloves, minced (1 1/2 Tbsp) * 1 1/4 cups cup beef broth * 2 tsp Worcestershire sauce * 1 Tbsp minced fresh rosemary * 2.5 lbs small yukon gold potatoes, * 1/2 cup beef broth, Instructions * Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab roast dry with paper towels, season all over with salt and pepper.
 * Sear roast in pot until browned on both sides, about 4 - 5 minutes per side. Transfer roast to slow cooker.
 * Add remaining 1/2 Tbsp olive oil to pot. Add onion and saute 2 minutes, add garlic and saute 30 seconds longer. Pour beef broth, Worcestershire sauce, rosemary and cook about 15 seconds .onion mixture over roast in slow cooker.
 * Return pot to heat, pour in beef broth, Worcestershire, and rosemary and cook about 15 seconds, just long enough to scrape up browned bits from the bottom of the pot. Remove from heat.
 * Layer potatoes over onion layer in slow cooker, pour beef broth evenly over top then season with salt and pepper. * Cook on high for 5 hours or slow 7-8 hours

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chicken wrap chicken wrap Ingredients * 2 cups cooked grilled chicken breasts or thigh chopped (seasoned with mayonnaise, chopped onion, garlic, 1/2 tsp cumin powder, chili powder, paprika, cayenne pepper, honey. * Salt * 1/2 cup shredded mozzarella cheese * 1/2 cup shredded shredded shredded cheddar cheese * 1/4 cup cilantro minced (optional) * tortilla Instructions * Lay tortillas on a clean flat surface. Place about 1/2 cup chicken, 1 tablespoon mayonnaise 2 tablespoons of cheese, and 1 tablespoon of minced cilantro on each tortilla. Fold tightly to form a burrito shape. * Heat a heavy-duty pan or grill to medium heat. Coat with a light layer or oil or cooking spray and cook wraps for 1-2 minutes on each side or until the tortilla is crispy and golden.

Beef Enchilada Casserole INGREDIENTS * 1 ½ lbs ground beef * 1 onion finely chopped * 2 cloves garlic minced * 2 cups enchilada sauce * 1 can (7 ounces) diced green chiles drained INSTRUCTIONS 1. Preheat oven to 350 degrees. Spray 9 x 13 inch casserole with nonstick cooking spray for ease in cleaning. 2. Brown ground beef in a large skillet over medium heat. When the ground beef is about halfway browned add the onion. Cook until the beef is browned and the onion is soft. Reduce heat to low. Add garlic and cook for 1 minute stirring continuously. Drain any excess grease. Add 1 1/4 cups enchilada sauce, and green chiles; cook for 1-2 minutes while stirring to combine. 3. Spread 2 tablespoons of enchilada sauce on the bottom of the casserole dish. Layer 1/4 of the tortillas on the bottom, then spread 1/3 of the beef mixture, and 1/4 of each cheese. Repeat these layers two more times. Top with the last layer of tortillas, the remaining cheese and enchilada sauce 4. Cover the pan with foil and bake for 30-35 minutes or until the cheese is melted and the casserole is heated through. Cool covered for 5 minutes.

craving bagels but living a low carb lifestyle Ingredients: 2 cups almond flour 1 cup Greek yogurt 1 tbsp baking powder EBTB seasoning Instructions: 1. Preheat oven to 375F. 2. Mix your almond flour , baking powder,& yogurt 3. Knead well until it combines fully. 4. Roll into a log & chop into 6 pieces. 5. Poke a hole in the middle. 6. Brush with egg wash & season. 7. Bake for 18 minutes. 8. Take out, let cool & enjoy! These weren't 100% like a real bagel but they were definitely delicious

Slow Cooker Cream Of Chicken Soup INGREDIENTS * 1 pound boneless, skinless chicken breast * 1 yellow onion, finely chopped * 3/4 cup celery, finely chopped * 3 cloves garlic, minced * 1 -2 bay leaf * 1 teaspoon dried rosemary,thyme * 2 (32 oz.) packages low-sodium chicken broth * 16oz cream cheese * 2 tablespoons extra-virgin olive oil * 1/2 cup all-purpose flour * kosher salt and black pepper, to taste Instructions 1. Place chicken in slow cooker and put onion, celery, garlic and bay leaf on top. 2. Season generously with salt and pepper, and add rosemary, thyme 3. Pour chicken broth over the top of ingredients in slow cooker, then cover and cook on high for 3-4 hours (or on low for 6-8), or until chicken is cooked through 4. In a medium saucepan over medium heat, add chicken broth 5. Whisk flour and cook, stirring frequently, for 3-4 minutes, or until flour has a chance to cook 6. While continuing to whisk, add cream cheese, stirring until no lumps remain. Reduce heat to low and cook until thickened 5-7 minutes. 7. Stir mixture into soup and cook for another 5 minutes 8. Serve

Garden vegetable cream cheese spread INGREDIENTS * 8 oz cream cheese * 1/4 cup bell peppers * 1/8 cup onions * 1/4 cup cucumber * 1/2 teaspoon garlic powder * 1/4 teaspoon onion powder * 1/4 teaspoon pepper * Pinch salt Instructions Add All the Ingredients in the blender and a pulse Few times until it's all blended.Now add the mixture to the cream cheese. Mix well

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2-3 Minutes Microwave Cheesecake (Crustless) INGREDIENTs 4 ounces cream cheese, softened 2 tablespoons sugar or sweetener 3-4 drops vanilla extract Lemon juice PREPARATION 1. In a small bowl, combine the cream cheese, sugar or sweetener and vanilla, lemon juice stirring until there are no lumps. 2. Microwave for at least 2-3 minutes, 30-45 seconds at a time at 50% power. Make sure the cheesecake does not bubble over the sides. 3. Chill in the freezer for at least 30 minutes, until it is completely cool to the touch. 4. Top it with blueberries