3/4 C Hot Sauce (Franks)
1 Tbsp & 1 tsp Coconut Oil
1 1/2 lb Chicken Breast
1/2 Medium Onion (Chopped)
4 Small Sweet Potatoes (Scrubbed Clean)
Can eliminate and just top with Blue Cheese
1/4 C Avocado Mayo or Plain Yogurt
1 Tbsp Lime Juice
1/4 tsp Salt
1.) Melt 1 Tbsp Coconut Oil & mix with Buffalo Sauce
2.) Add chicken to crockpot & drizzle with Buffalo Sauce mixture from step 1.
3.) Melt 1 tsp coconut oil & rub or brush on skin of sweet potatoes.
4.) Arrange sweet potatoes on top of chicken around edge of crockpot
5.) Cover & cook on high for 4 hrs or low for 6 hrs or until chicken is cooked and potatoes are tender.
6.) Sauce: Wisk together avocado mayo/yogurt, lime juice, salt (refrigerate until chicken and potatoes are done).
7.) When cooked, remove potatoes from crockpot. Use tongs or gloves and be careful as potatoes will be hot and tender.
8.) Remove chicken and shred.
9.) Add shredded chicken back to pot, add remaining 1/4 C hot sauce and combine.
10.) Slice sweet potatoes, top with shredded chicken, drizzle with hot sauce mixture in pot, top with sauce or top with blue cheese.
Pair it with a bagged slaw mix
1 1/2 lbs Salmon Filets, no skin
2 Green Onions (Chopped)
3 Cloves Garlic (Minced)
1 tsp Ginger
1/4 C Olive Oil
1/4 C Soy Sauce or Braggs Aminos
1 tsp Red Pepper Flakes
1 tsp Black Pepper
1 Tbsp Honey
1. Wisk all marinade ingredients together
2. Pour 1/4 of marinade into baking dish
3. Place salmon in baking dish and pour remaining marinade over salmon.
4. Marinate 2-24 hrs
5. Bake 375* for 15 min or until salmon flakes
6. Garnish with green onion and serve.