Chicken Burrito Filling

I made this recipe up as I went, and it came out pleasing to even my pickiest eater.  I used home canned items, but feel free to substitute purchased items in the same measurement.  It's a very forgiving recipe to use what you have on hand and vary to suit your own tastes.

Chicken Burrito Filling

1/4 cup butter
2 quarts canned chicken thighs, shredded
1 quart chicken broth
1/2 a yellow onion, diced small
4 roma tomatoes, diced into small chunks
4 cups cooked white rice
1 quart pinto beans
2 Tbsp pickled peppers
1 cup flour
2 tsp chili powder
2 tsp cumin
1 tsp salt
1 tsp garlic powder

 Melt butter in pot. Saute onion until soft.  Add 2 cups chicken broth.  Whisk in flour to make a roux. Add in remaining chicken broth, and all other ingredients.  Heat through, stirring often.  Serve with salsa, shredded lettuce, cheese, olives, etc, as desired. 

Leftover Roast Chicken Soup with Roasted Vegetables

This gem is from Against All Grain. 

Leftover Roast Chicken Soup with Roasted Vegetables

4 garlic cloves, minced
4 carrots, peeled and cubed
2 cup butternut squash, peeled and cubed
2 small sweet potato, peeled and cubed
1 yellow onion, quartered
1/4 cup extra virgin olive oil
8 cups chicken stock, store-bought or homemade
4-6 cups leftover shredded chicken or 1 pound uncooked chicken breasts
1 1/2 teaspoon dried parsley
2 teaspoon sea salt
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon cracked pepper
2 cup water
4 cups baby spinach

Preheat oven to 425 degrees F.

Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes, until the vegetables are tender.

Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper. Cover and cook while the vegetables are roasting, about 15 minutes. For raw chicken breasts, cook for about 45 minutes, until chicken is cooked through and tender enough to shred with a fork.

Add half the vegetables to the soup, and place the other half in a blender. Make sure to put all of the onions quarters into the blender.  Puree the vegetables with the 1 cup of water.

Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot. Adjust seasonings to your taste.

Primal Cream of Vegetable Soup Master Recipe

I found this recipe at This Primal Life. It will make good make ahead lunches, if frozen.

Primal Cream of Vegetable Soup Master Recipe
Yield: 8 servings

3 lbs vegetables, chopped – mix and match, if you like, or stick to a single vegetable. Some ideas are: broccoli, cauliflower, asparagus, carrot, squash, peas, mushrooms, kohlrabi, turnips, beets.
1 onion (or 1/2 tsp onion powder)
2 tsp coconut or any other kind of oil
2-5 cloves of minced garlic
6 1/2 cups chicken broth
1 cup cream or coconut milk
salt, pepper, nutmeg to taste

Saute the onion with the oil in a large pot on medium-low heat for 10 minutes, covered, until softened. Add garlic and stir until fragrant. Add vegetables and broth, bring to a boil, reduce heat, cover, and cook 10 minutes more, until vegetables are tender. Puree with immersion blender until smooth. Add cream or coconut milk, salt, pepper, and nutmeg. Heat until warm but not boiling and serve. Alternatively, allow to cool, transfer to containers and freeze.

To reheat the soup, run hot water over the container to loosen the soup from the sides of the container. Heat the soup in a saucepan over medium-low heat until it becomes mostly liquid. Then increase the heat until hot, but not boiling.

Apple Farina Pudding

Apple Farina Pudding

Pour the left-over breakfast porridge into a 8x8 and stand it aside. When cooled, cut this into thin slices, cover the bottom of a 9x 13 baking-dish with these slices, and cover these with sliced apples, and so continue until you have the ingredients used, having the last layer apples. Beat an egg, without separating, until light, add a cup of milk and a teaspoon of salt, then stir in a cup of flour. When smooth pour this over the apples and bake in a quick oven a half hour or so.