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Texas Bison Chili

This chili has us singing…

Oh give me a home where the buffalo roam,
Where the deer and the antelope play,
Where seldom is heard a discouraging word,
And the skies are not cloudy all day.
Chorus Home, home on the range,
Where the deer and the antelope play,
Where seldom is heard a discouraging word,
And the skies are not cloudy all day.

This chili ranks as a 5-star dish!  This is Kevin’s version of JJ Virgin’s book One Pot Meals.  


1 Tbsp olive oil

1/2 lb grass-fed ground bison 50/50

1/2 lb grass-fed ground bison 90/10

1 large onion, chopped

3 garlic cloves, minced

1 med. green bell pepper, chopped

2 Tbsp. chili powder

1/4 tsp. ground ancho chili

1 tsp. dried oregano

1 tsp. ground cumin

3/4 tsp. sea salt

1/4 tsp. ground black pepper

1 (28 oz.) can organic fire-roasted diced tomatoes

1 (15 oz.) can organic no-salt-added red kidney beans, drained and rinse

Heat oil in a Dutch oven over medium-high heat.  Add the bison and cook until no longer pink.  Stir in the onions, garlic, bell peppers, and all the seasonings, stirring occasionally, until the vegetables are slightly softened.  Add the diced tomatoes and beans.  Bring to boil; reduce heat to low; cover and simmer for the next 30 minutes.

Granny Smith Tuna Bites

Looking for a light and tasty lunch?  Then look no further.  Kevin and I loved this version of “Tuna Salad with Apple and Cucumber Slices” from Lose Weight by Eating Detox Week by Audrey Johns.  In fact, we have enjoyed so many of the recipes from this cookbook that we recommend it to all Kevin’s HomeCookedCuisine followers.
1 can tuna in water, drained
¼ c. Kraft Real Mayonnaise
2 tsp. Dijon mustard
¼ tsp. garlic powder
¼ tsp. Kosher salt
2 Tbsp. finely grate sharp cheddar cheese
2 Granny Smith apples, peeled and thinly sliced
In a medium bowl, mix the tuna with all ingredients but the apples. Spoon the tuna salad on the apple slices. Enjoy each bite!



This recipe is used in conjunction with “Chicken Florentine” located under the chicken tab at this site.  Recipe comes from “Trim Healthy Mama Cookbook.”


2 medium zucchini (made into noodles using the Troodle or other noodle-maker gadget)

1 Tbsp olive oil

mineral salt


Heat olive oil in a medium skillet.  Add the zucchini noodles and sauté over medium-high heat for a few minutes.  Season with salt.  Serve on a plate.  Add the chicken florentine.


Chicken Florentine

We have recently learned that gluten can trigger seizures so we are working on reducing the gluten in our diet to help keep Kevin’s seizures at bay.  We can truly say that we are enjoying this method of eating.  Natural flavors tantalize our taste buds beyond our wildest dreams.  Kevin’s version of this recipe is from “Trim and Healthy Mama Cookbook.”


1 (16 oz) pkg. frozen chopped spinach

2 1/2 pounds thawed and drained chicken breasts or tenderloins

2 (8 oz.) pkgs cream cheese (reduced-fat, optional)

1/2 tsp. Himalayan pink mineral salt

1/2 tsp. black pepper

1 1/2 tsp. onion powder

1 tsp. garlic powder

1 large onion, chopped

1 1/2 c. chicken broth


Place the frozen spinach at the bottom of a crockpot.  Add the chicken breasts.  Blend the cream cheese with the seasonings and add to the crockpot.  Add the onion and broth.  Cook on low heat all day or 5 to 6 hours on high. (Another option would be to place it in the same order in a Dutch oven and bake at 400 degrees F for one hour.) Serve over troodles.  (Recipe for troodles can be found under the squash or zucchini tab on this site.)


Crockpot Cruciferous Chicken Stew

Friends are a special gift from God.  As we were visiting a friend of ours, Connie Johnson, we watched as she prepared a delicious soup for us.  What amazed us is a kitchen tool she used that we had not seen before.  The efficiency of the hand stick blender amazed us, so naturally we ordered one for ourselves immediately.  Kevin used it in preparing this delicious, healthy stew.  This is Kevin’s version of “Broc’n Cheese Soup” from Hungry Girl, Spring 2018 ed. 


4 c. chopped cauliflower

4 c. chopped broccoli

3 c. chicken broth

1 tsp. garlic powder

1 tsp. onion powder

1/4 tsp. salt

1/4 tsp. pepper

1/2 c. light/reduced-fat cream cheese

1 c. shredded reduced-fat cheddar cheese, divided in half

1 rotisserie chicken, deboned

1/2 c. bacon bits


Place cauliflower, broccoli, and broth in crockpot.  Add seasonings.  Stir to mix.  Cover and cook on high 2-3 hours or on low for 4-5 hours, until veggies are soft.

Using a slotted spoon, transfer half of the veggies to a bowl.  Add cream cheese, 1/2 c. shredded cheddar cheese, and about 1 c. of the liquid from the cooker.  Puree with smart stick hand blender until smooth.

Return pureed mixture to the crockpot, and mix well.  Ladle into bowls.  Sprinkle remaining cheese on top, followed by bacon bits.  Serve.


Burrito Crunchwrap

I am so glad Kevin made this recipe for supper tonight.  Everyone raved about it!  This is something we could eat several times a month.  Kevin’s version of “Crunchwrap Supreme” comes from the website “Pinch of Yum.”


Spicy Ground Beef:

1 tablespoon olive oil

half an onion, minced

3 cloves garlic, minced

1 lb. ground beef

2 tablespoons taco seasoning

Pepperjack Cheese Sauce:

4 tablespoons butter

4 tablespoons flour

1 cup milk

8 ounces shredded Pepperjack cheese


large flour “burrito” tortillas




sour cream



Spicy Ground Beef: Heat the oil over medium heat in a large nonstick skillet. Add onion, garlic, and beef. Cook / break apart until the beef is browned all the way through. Drain grease.  Add taco seasonoing.

Queso: Melt the butter in a small saucepan. Add the flour and whisk until smooth. Let the flour cook for a minute or two, then slowly add in the milk, whisking after each addition. When the sauce is smooth, remove from heat. Stir in the cheese.

Wrap: Lay a large tortilla on a flat surface. Layer: beef, queso, sour cream, salsa / hot sauce, tomato, lettuce, cilantro. Fold the edges of the tortilla in. Place in a hot oiled skillet. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown.


Birthday Cake

One year ago today, Kevin’s best friend was born into this world.  The joy he has brought into our home is immeasurable!  The love Kevin and Buster Baxter have for one another touches my heart.  Kevin baked this special birthday cake to honor Buster Baxter on this special day.  Just looking at the picture, you can see that he LOVED it!!!!!   From the way he just about devoured the cake in one bite, we can confidently declare it’s the best thing Buster Baxter has ever tasted.  For us, it was fairly decent.   Kevin’s version of “Happy’s Happy Birthday Cake . . . Bananas and Pecans” comes from the book “Easy to Make Organic Dog Treats.”  Happy Birthday, Buster Baxter!  We love you!!!!

Birthday Cake

(Good for the whole family, not just their pets.)


3 eggs, separate and slightly beaten

2 c. whole wheat flour

2 tsp. baking powder

1 tsp. baking soda

1/3 c. mashed, ripe bananas

¾ c. water

½ c. unsalted butter, softened

½ c. chopped pecans



Preheat oven to 350 degrees F.  Mix flour, powder, and soda in a large bowl.  In a separate bowl, mix the butter, water, and bananas, and then pour it into flour mixture.  Beat until mixture mixes well.  Add eggs one at a time, beating after each addition.  Stir in pecans.  Pour into greased and floured Bundt pan.

Bake for about 30 minutes.  Cool for ten minutes, and then remove from pan.