Name: Cheater’s Slow-Cooker Beef Bourguignon
Ingredients: 5 slices bacon (diced); 3 lbs. beef chunk (cubed); Kosher salt and freshly ground black pepper; 3 Tbsp all-purpose flour; 8 oz. pearl onions (peeled); 4 carrots (peeled and sliced into 1-inch pieces); 1 quart cremini mushrooms (quartered); 3 garlic cloves (minced); 2 cups beef broth; 1 + ¼ cups red wine; 2 Tbsp tomato paste; 1 bay leaf; 2 Tbsp unsalted butter; 2 Tbsp chopped fresh thyme; ⅓ cup chopped fresh parsley; Mashed potatoes (for serving)

Thai-Inspired Chicken Meatball Soup

Print Recipe

Thank you Real Food — Whole Life for the recipe!

Ingredients

Meatballs:

¼ cup grated onion
½ tsp kosher salt
2 Tbsp almond flour
2 tsp red curry paste
1 lb. lean ground dark chicken meat

Soup:

1 quart chicken stock
2 cups unsweetened coconut milk
2 cups water
¼ cup coconut aminos
1-inch piece peeled ginger
3 garlic cloves
1 stalk lemongrass (peeled and cut in half)
2 Tbsp red curry paste
1 Tbsp fish sauce
2 Tbsp fresh lime juice

To Serve:

2 cups packed baby spinach
1 box thin rice noodles

Instructions

Mix the grated onion, salt, red curry paste, and almond flour in a large bowl until they’re well combined.
In a 6-quart slow cooker, add the stock, 1 cup of coconut milk, water, coconut aminos, ginger, garlic, lemongrass, and 1 tablespoon of curry paste. Whisk to combine.
Use a cookie scoop to scoop the meatball mixture into the balls, then add them to the stock mixture. Cover and cook on high for 4-5 hours, or on low for 6-8 hours.
Meanwhile, prepare the rice noodles according to the package instructions and set them aside.
At the end of the cook time, uncover and carefully remove and discard the ginger, garlic cloves, and lemongrass.
Add the remaining 1 cup of coconut milk, 1 tablespoon of fish sauce, spinach, and lime juice, stirring to combine. Taste and add the remaining 1 tablespoon of curry paste, if desired.
Divide the cooked rice noodles between the serving bowls. Ladle over the broth and meatballs and garnish with additional lime juice, cilantro, mint, and chili if desired.

Find it online: https://shesafullonmonet.com/delicious-dump-dinner-recipes/

Thai-Inspired Chicken Meatball Soup

Ingredients

Meatballs:

¼ cup grated onion

½ tsp kosher salt

2 Tbsp almond flour

2 tsp red curry paste

1 lb. lean ground dark chicken meat

Soup:

1 quart chicken stock

2 cups unsweetened coconut milk

2 cups water

¼ cup coconut aminos

1-inch piece peeled ginger

3 garlic cloves

1 stalk lemongrass (peeled and cut in half)

2 Tbsp red curry paste

1 Tbsp fish sauce

2 Tbsp fresh lime juice

To Serve:

2 cups packed baby spinach

1 box thin rice noodles

Instructions

Mix the grated onion, salt, red curry paste, and almond flour in a large bowl until they’re well combined.

In a 6-quart slow cooker, add the stock, 1 cup of coconut milk, water, coconut aminos, ginger, garlic, lemongrass, and 1 tablespoon of curry paste. Whisk to combine.

Use a cookie scoop to scoop the meatball mixture into the balls, then add them to the stock mixture. Cover and cook on high for 4-5 hours, or on low for 6-8 hours.

Meanwhile, prepare the rice noodles according to the package instructions and set them aside.

At the end of the cook time, uncover and carefully remove and discard the ginger, garlic cloves, and lemongrass.

Add the remaining 1 cup of coconut milk, 1 tablespoon of fish sauce, spinach, and lime juice, stirring to combine. Taste and add the remaining 1 tablespoon of curry paste, if desired.

Divide the cooked rice noodles between the serving bowls. Ladle over the broth and meatballs and garnish with additional lime juice, cilantro, mint, and chili if desired.