Bites By Bell

• 2-1/3 lb. pot roast
• 1 small red onion
• 1/4 cup balsamic vinegar
• 8-oz. can tomato sauce
• 1 tbsp coconut oil
• 1-1/4 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1-1/4 tbsp Italian spice
• Cayenne pepper, optional

1. Heat coconut oil in a large pan.
2. In a bowl, mix paprika, garlic powder, onion powder, Italian spice, and cayenne pepper.
3. Rub pot roast with mixed spices until well-covered.
4. Place pot roast in pan and brown on all sides.
5. While meat is browning, cut onion into small slivers.
6. Place half of the onion slivers into bottom of crock pot.
7. Add just enough water to crock pot to partially cover onions, then place browned pot roast on top of the onions.
8. Add remaining onion slivers around the pot roast in crock pot.
9. In a small bowl, stir together tomato sauce and balsamic vinegar.
10. Carefully pour mixture over pot roast.
11. Turn crock pot to high and cook for approximately 4-1/2 hours.

Ingredients

• 2 medium zucchini
• 1 sliced andouille chicken sausage
• 4 oz shrimp, peeled
• 1 tbsp olive oil
• 1/2 red bell pepper, thinly sliced
• 1/2 cup yellow onion, chopped
• 1/4 cup celery, thinly sliced
• 1 cup diced tomatoes, undrained
• 1/2 cup reduced-sodium chicken broth
• 1 tbsp tomato paste
• 2 tsp cajun seasoning
• 2 tsp garlic, minced
• salt, to taste
• 2 bay leaves
• parsley for garnish

Directions

1. Spiralize zucchini using a spiralizer with a 3-millimiter blade.
2. Place your zucchini noodles in a colander (set over a large bowl) and sprinkle with a pinch of salt. Toss to coat and let stand so the noodles can release some water.
3. In a large pan, heat the olive oil on medium-high heat. Add in the Cajun seasoning and garlic and cook until garlic is golden brown and fragrant, about 1 minute.
4. Add in the sliced pepper, onion, and celery, and cook until vegetables are lightly browned and tender, about 2-3 minutes.
5. Reduce the temperature to medium, and add in the sliced chicken sausage. Cook until the sausage is slightly browned, about 2-3 minutes.
6. Add in the diced tomatoes, chicken broth, tomato paste, and bay leaves. Stir until the tomato sauce has broken down into the sauce. Raise the heat to medium-high, and bring to a boil.
7. Once boiling, reduce the heat back to medium and let simmer, uncovered, until the sauce has thickened and reduced by about half, about 10 minutes.
8. Add in the shrimp, cover the pan, and cook until the shrimp is opaque, about 2-3 minutes.
9. Squeeze out as much moisture from the zucchini noodles as you can, and then pat dry on a paper towel.
10. Divide the zucchini noodles between two bowls, then divide the stew on top of them. Garnish with fresh parsley, and devour.

Ingredients

• 1 pound lean ground turkey
• 1 small green pepper, chopped
• 1/2 cup sliced fresh mushrooms
• 1/4 cup chopped onion
• 1 can (15 ounces) tomato sauce
• 6 ounces uncooked multigrain spaghetti, broken into 2-inch pieces
• 3/4 cup water
• 1/4 teaspoon garlic salt
• Grated Parmesan cheese, optional