Oatmeal Chocolate Chip cookies

These were a hit! everyone I shared these with liked them very much!! yay!





I got the recipe from Picky Palate

Ingredients

2 sticks unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 tablespoon pure vanilla

2 1/2 cups all purpose flour

1 cup rolled oats

1 teaspoon baking soda

1 teaspoon kosher salt

2 cups semi-sweet chocolate chips


Directions:

1. Preheat oven to 350 degrees F. and line a baking sheet with a silpat liner or parchment paper.

2. Cream your butter and sugars into a stand or electric mixer until well combined. Add eggs and vanilla mixing until well combined.

3. Place flour, oats, baking soda and salt into a large bowl. Mix to combine. Slowly add to wet ingredients along with chocolate chips, mixing until just combined. Scoop dough onto prepared baking sheet about 1 inch apart. Press cookies down to about 1/2 inch before baking. Bake for 11-14 minutes, until edges start to turn golden brown. Let cool on baking sheet for 10 minutes before transferring to cooling rack. Let cool completely.

Chicken Tortilla Soup (paleo version)= no dairy, no grains, no beans

I made Chicken Tortilla soup for the first time!! And it's so good!!! The added avocado on top definatley makes it special.




I got the main recipe here

Ingredients
•2 whole Boneless, Skinless Chicken Breasts
•1 Tablespoon Olive Oil
•1-½ teaspoon Cumin
cayenne pepper(not included in recipe but gives it a kick if you can handle it :) )
•1 teaspoon Chili Powder
•½ teaspoons Garlic Powder
•½ teaspoons Salt
•1 Tablespoon Olive Oil
•1 cup Diced Onion
•¼ cups Diced Green Bell Pepper
•¼ cups Red Bell Pepper
•3 cloves Garlic, Minced (didn't have this at the store :( just did garlic powder)
•1 can Rotel Tomatoes And Green Chilies
•32 ounces, fluid Low Sodium Chicken Stock(mine was free range too)
•3 Tablespoons Tomato Paste
•4 cups Hot Water
•Garnishes:
•Diced Avocado (this was all i did. Delish!)
•Diced Red Onion
•Salsa Or Pico De Gallo
•Cilantro
Preparation Instructions
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20(i do 20) to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix (i sprinkled cayenne pepper in there too to give it some more heat) . Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste and water. Bring to a boil, then reduce heat to a simmer. Simmer for 60 minutes, uncovered.

Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving.

Ladle into bowls, then top with diced red onion, diced avocado, pico de gallo, if you have it! (The garnishes really make the soup delicious.)