- Gluten-free
Asparagus-Potato Hash with Goat Cheese and Eggs
Crispy potatoes sautéed with tender asparagus and topped with perfectly cooked eggs. A hearty, wholesome hash that’s simple, satisfying, and perfect any time of day.
Instructions
Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder, and cumin in a 6- to 8-quart slow cooker, stirring to combine (hold off on salt, since jarred salsa is often salty). Cook on low for 5 to 6 hours, until tender.
Shred the chicken with two forks. With the heat still on low, stir in the scallions and cilantro. Season to taste with salt and lime juice. Serve with rice or in tortillas, with your favorite toppings.
- Gluten-free
Bacon Egg Cups
Classic breakfast in individual bacon cups! There are a couple extra steps but so worth it and can be made ahead for easy grab and go! There's an easy option too!
Baked Spicy Barbecue Chicken Wings
- Gluten-free
Baked Spicy Barbecue Chicken Wings
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