Bonus Post - with NON Whole30 compliant recipes (Low Carb)

**Bonus Post**

This is a post I wrote in November that either I never really finished or I just forgot to publish.  So here it is now - enjoy the recipes. They were good!

 
Funny how just the slightest dip in the temps here in Florida gets me moving and grooving. As you can see - hey my blog isn't dead!  Well not exactly dead anyway...dormant maybe.

At any rate today the high was like 73! I actually turned off the AC and opened the windows. It has been glorious! Now if you haven't had the pleasure of living in Florida - you don't know how rare it is that we can stand to open the windows. Usually it's still too humid. Today is an exception. Tomorrow the AC will be back on - high in the mid 80s again and predicting back to 90 by the end of the week. Needless to say I took advantage of it to the fullest extent today!

First - Mr. Paisley got called into work at 7am - and I couldn't go back to sleep. So I was up early - went to toss in some laundry and realized how nice it was. Off with the air and opened up the house! I spent a lot of time in the kitchen. I baked bacon. I put together a creamy chicken dish in the crock pot (thanks Pinterest). I made a huge batch of apple cinnamon oatmeal for breakfast during the week. I boiled a dozen eggs to make egg salad for lunch for part of the week. As if that wasn't enough I also made chicken and cheese roll ups just after the hubs got home from work AND I put together a red wine pot roast that is in the fridge and  just needs to be put in the crock in the morning. I love those crock pot liner bags. I threw all the ingredients in there, twisted the bag closed and stuck a chip clip on it. It's sitting in a bowl (just in case) in the fridge.  

I did so much kitchen work today I've run the dishwasher TWICE. That's just crazy. I'm excited that I'll have my breakfast and lunch all week though - I have been SUPER bad about grabbing something from a fast food joint for both meals for weeks now and my waistline is starting to show it.

I also did some weeding in the veggie garden and did a bit of fall decorating outdoors. More to do, but at least it felt like fall while I was doing it today.

Here are the two recipes for the crock pot dishes. 

Crock Pot Love Pork Tenderloin

Ingredients: 1 2-lb pork tenderloin (I used a pork roast because it's what I had in the freezer), 1 1-oz envelope of dry onion soup mix, 1 cup water, 3/4 cup red wine, 3 tbsp minced garlic, 3 tbsp soy sauce (go with 1T per pound of meat), freshly ground black pepper
Directions: Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Sour Cream and Bacon Crock Pot Chicken 

Serves: 8

Ingredients

• 8 bacon slices
• 8 boneless, skinless chicken breasts (I used tenders)
• 2 (10 oz) cans roasted garlic cream of mushroom soup (I used 1 reg cr of mushroom and 1 cr of chicken because it's what was in the pantry)
• 1 cup sour cream
• ½ cup flour (all purpose or gluten free blend) (I used xanthan gum to thicken the sauce as we are doing most meals low carb at the Paisley Cottage these days)
• Salt and pepper to taste

Instructions

1. Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to ¼ cup. Or don't cook the bacon and proceed with the recipe.
2. Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crock pot.
3. In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.
4. Cover crock pot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.
5. Pour sauce over chicken.
6. If you have a newer crock pot, check the chicken at 5 hours. The internal temp should be 160 -170 degrees F.

Notes

Serve over rice, couscous, or wide egg noodles. **Gluten Free** Check labels. You can buy gluten free Cream of mushroom soup although many brands are not.