Sweet Chili Brussels Sprouts

Ingredients 

• 1 lb. Brussels sprouts
• 1 Tbsp. Sesame Oil or Vegetable Oil
• 1/4 cup Sweet Chili Sauce
• Sliced Scallions 

Rinse Brussels sprouts, slice in half. Boil for 15 minutes until just tender. 

Drain the Brussels sprouts, add the sesame oil back to the pot, add in Brussels sprouts and saute for 3 minutes on medium heat. Then add 1/4 sweet chili sauce. Mix well and cook for one additional minute. Plate and top with sliced scallions. 

Enjoy! 

Crockpot Cheeseburger Soup

Ingredients

• 4 small potatoes, peeled and diced
• 1 small white or yellow onion, chopped
• 1 cup shredded carrots
• 1/2 cup diced celery
• 2 cloves garlic
• 1 teaspoon dried basil
• 1 teaspoon dried parsley 
• 3 cups chicken broth
• 1 pound lean ground beef
• 3 Tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (16 oz.) package Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese

Place potatoes, onions, carrots, celery, garlic, dried basil and parsley in a large crockpot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat for 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender. 

About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot. Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minutes. Whisk in the milk, salt and pepper. Pour mixture into the crock pot and stir to combine everything. 

Add the cubed velvet or shredded cheese to crock pot. Stir again. Cover with lid and cook another 30 minutes or until cheese is melted. 

Serve and enjoy!