Q Kitchen

 10-12 oz chunked chicken broken up and added to pot 2 cans Ro-Tel 1 can Ranch Style Beans 1 can black beans 1 can southwest style corn 1/2 Tablespoon each: Paprika, Cumin, Minced Onion, Granulated Garlic, Taco Seasoning 1 tspn salt and black pepper Dump all ingredients into 6-8 qt pot without draining. Stir well and bring to a boil for 5 minutes then lower to simmer and taste for any additional seasonings needed. Simmer additional 10-15 minutes. Ladel into bowl and cover with sour cream, shredded cheese and whatever else you desire.

  Ingredients: -¾ cup natural peanut butter -2/3 cup almond flour (add a tbsp more at a time if mixture is to wet) -¼ cup pure maple syrup -½ cup chocolate chips -1 teaspoon coconut oil Instructions: -In a mixing bowl, combine the peanut butter, almond flour, and maple syrup. Stir until smooth and dough-like. -Scoop out portions of the mixture and shape them into small ball shapes with your hands. If the dough feels too soft to handle, place it in the freezer for 5–10 minutes to firm up. -In a small saucepan over low heat, melt the chocolate and coconut oil together, stirring constantly until smooth. -Dip each peanut butter cup into the melted chocolate using a fork or spoon. Let any excess drip off, then place them on a parchment-lined tray or plate. -Transfer the chocolate-coated cups to the freezer and let them chill until fully set (about 15–20 minutes). -Store extras in the fridge or freezer.