Moscato Mom

Slow Cooker Short Ribs with Gravy

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Slow cooker short ribs are an easy keto meal you can make that tastes amazing! Simple ingredients and simple steps make this restaurant quality dish! 

slow cooker short ribs

My husband loves braised short ribs at restaurants, so I was determined to learn how to make them at home.

I was actually surprised how tasty these slow cooker short ribs were with such simple ingredients.

slow cooker braised short ribs

These do take a little more "work" than just tossing into the slow cooker, but braising them is worth the time - it gives them so much more flavor!

And the gravy is amazing. I even poured it over my friend Trisha's Loaded Cauliflower Casserole side dish - so delish! 

slow cooker short ribs recipe

Looking For More Keto Recipes? Check out my entire Library Here.

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of Keto Slow Cooker Braised Short Ribs has 4 net carbs, 5 total carbs, 1 g fiber, 21 g fat, 22 g protein, and 332 calories. This gives it an "A" rating.

Keto Slow Cooker Braised Short Ribs with Gravy

Serves 6

Ingredients:

  • 2-3 lbs. Boneless short ribs
  • 1 tablespoon Olive oil
  • 1 Large onion chopped
  • 2 Bay leaves whole
  • 1 tablespoon Tomato paste
  • 2 tablespoon Dijon mustard
  • 3 teaspoon Beef bouillon powder
  • 2 teaspoon Chopped fresh thyme
  • 1 c Red cooking wine
  • Salt and pepper to taste
  • ½ c. Heavy whipping cream

How To Make Slow Cooker Short Ribs:

Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

Add salt and pepper to taste to the meat, and sear the boneless short ribs on all sides. Place them into the bottom of a slow cooker pot when you have finished.

In a mixing bowl, add 2 tbsp of dijon mustard.

Add in 1 tablespoon tomato paste, 2 tsp fresh chopped thyme and 3 teaspoon of beef bouillon powder.

Pour in 1 cup of red wine, and whisk all of the ingredients together well.

Place two whole bay leaves in the slow cooker.

Pour the red wine mixture over top of the meat, place the lid on the slow cooker, and cook on low heat for 8 hours.

For this slow cooker short ribs recipe, low temperature is best. You may be able to substitute a higher temperature for a shorter amount of time, but your meat may not be as tender.

Once finished, remove the meat from the slow cooker, and pour the juices into a skillet over medium heat.

Pour in ½ cup of heavy whipping cream, and whisk the sauce well.

Bring the sauce to a boil, and then reduce the heat to medium again. Cook down until the gravy reaches the desired consistency.

easy slow cooker short ribs

I am confident with one taste you will make these slow cooker short ribs a part of your regular recipe rotation!

Keto Slow Cooker Braised Short Ribs with Gravy

Keto Slow Cooker Braised Short Ribs with Gravy

Slow cooker short ribs are an easy keto meal you can make that tastes amazing! Simple ingredients and simple steps make this restaurant quality dish! 

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Ingredients

  • 2 lbs. Boneless short ribs
  • 1 tablespoon Olive oil
  • 1 Large onion chopped
  • 2 Bay leaves whole
  • 1 tablespoon Tomato paste
  • 2 tablespoon Dijon mustard
  • 3 teaspoon Beef bouillon powder
  • 2 teaspoon Chopped fresh thyme
  • 1 c Red cooking wine
  • Salt and pepper to taste
  • ½ c. Heavy whipping cream

Instructions

  1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
  2. Add salt and pepper to taste to the meat, and sear the boneless short ribs on all sides. Place them into the bottom of a slow cooker pot when you have finished.
  3. In a mixing bowl, add 2 tablespoon of dijon mustard.
  4. Add in 1 tablespoon tomato paste, 2 teaspoon fresh chopped thyme and 3 teaspoon of beef bouillon powder.
  5. Pour in 1 cup of red wine, and whisk all of the ingredients together well.
  6. Place two whole bay leaves in the slow cooker.
  7. Pour the red wine mixture over top of the meat, place the lid on the slow cooker, and cook on low heat for 8 hours.

Notes

For this slow cooker short ribs recipe, low temperature is best. You may be able to substitute a higher temperature for a shorter amount of time, but your meat may not be as tender.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 332Total Fat: 21gCholesterol: 174mgSodium: 458mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 2gProtein: 22g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

Cuisine: American / Category: Keto Recipes

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slow cooker short ribs

Crockpot Minestrone Soup

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This Crockpot Minestrone Soup is delicious and nutritious and will remind you of your favorite restaurant!

crockpot minestrone

Even though it is pretty warm here on the Gulf Coast, I love a good, hearty cup of soup after a long day. Minestrone is absolutely my favorite soup ever - and it is SO good for you!

Even better - it takes very little skill other than chopping and throwing everything together in a pot. Total win.

This week I pulled out my slow cooker to make this family favorite and everyone was super impressed. The hardest part was not diving into it while it filled my house with the most amazing smells ever.

Related Article: Keto Chicken Noodle Soup

No doubt this Crockpot Minestrone Soup is going to be something we make often!

This recipe makes a LOT of soup. But that is great since it freezes wonderfully and you can heat it up any time for a piping hot bowl of deliciousness!

I even put it in individual containers for Mike to take to lunch. He loves it.

He DOES like to add a bunch of salt and pepper and hot sauce to his though! Men!

crockpot minestrone

All you need is salad and bread to make this a complete meal! Did you know they even sell Olive Garden Salad Dressing in the bottle?!! How incredible is that!

It is like bringing the whole restaurant home - with even enough for leftovers!

It is perfect for Meatless Monday or any other day of the week! It is also great for entertaining since it makes so much!

homemade minestrone recipe

Crockpot Minestrone Soup

Ingredients:

  • 4 cups chicken broth
  • 2 cups of water
  • 2 14.5 oz cans diced tomatoes
  • ½ can tomato paste
  • 1 cup sliced celery
  • 1 medium carrot, sliced thin or diced
  • 1 small onion, diced
  • ¼ cup Italian seasoning blend
  • 2 bay leaves
  • Salt and pepper, to taste
  • 1 small zucchini, diced
  • 1 ½ cups ditalini pasta
  • 2 tablespoons minced garlic
  • 1 15 oz can dark red kidney beans, drained and rinsed
  • 1 15 oz can great northern beans, drained and rinsed
  • 2 cups frozen green beans, thawed
  • 2 cups packed chopped fresh spinach
  • Shredded cheese, for serving

Instructions:

Combine chicken broth, water, tomatoes, celery, carrots, onion, Italian seasoning blend, and bay leaves in a 6 or 7-quart slow cooker. 

Season with salt and pepper to taste and cook on low heat 6 - 8 hours or high 3 - 4 hours. Check the veggies for doneness before proceeding.

Add in zucchini, garlic, kidney beans, and great northern beans and cook on high heat an additional 30 - 40 minutes. 

Add the pasta, and cook 20 minutes more or until pasta is tender (check this, don’t guess). 

Stir in spinach and green beans and cook a few more minutes until the green beans are heated through, and the spinach is wilted. 

Serve warm topped with Romano cheese.

Yield: 8

Crockpot Minestrone Soup

Crockpot Minestrone Soup

A simple and delicious family favorite inspired by Olive Garden! Freezes perfectly for reheating any time you need a piping hot bowl to warm you up! 

Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes

Ingredients

  • 4 cups chicken broth
  • 2 cups water
  • 2 14.5 oz cans diced tomatoes
  • ½ can tomato paste
  • 1 cup sliced celery
  • 1 medium carrots, sliced thin or diced
  • 1 small onion, diced
  • ¼ cup Italian seasoning blend
  • 2 bay leaves
  • Salt and pepper, to taste
  • 1 small zucchini, diced
  • 1 ½ cups ditalini pasta
  • 2 tablespoons minced garlic
  • 1 15 oz can dark red kidney beans, drained and rinsed
  • 1 15 oz can great northern beans, drained and rinsed
  • 2 cups frozen green beans, thawed
  • 2 cups packed chopped fresh spinach
  • Shredded cheese, for serving

Instructions

  1. Combine chicken broth, water, tomatoes, celery, carrots, onion, Italian seasoning blend, and bay leaves in a 6 or 7-quart slow cooker. 
  2. Season with salt and pepper to taste and cook on low heat 6 - 8 hours or high 3 - 4 hours. Check the veggies for doneness before proceeding.
  3. Add in zucchini, garlic, kidney beans and great northern beans and cook on high heat an additional 30 - 40 minutes. 
  4. Add the pasta, and cook 20 minutes more or until pasta is tender (check this, don’t guess). 
  5. Stir in spinach and green beans and cook a few more minutes until the green beans are heated through, and the spinach is wilted. 
  6. Serve warm topped with Romano cheese.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 230Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 920mgCarbohydrates: 40gFiber: 11gSugar: 8gProtein: 14g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Crock Pot Recipes
crockpot minestrone recipe

Slow Cooker Cranberry Apple Cider

By 7 Comments

One of my favorite things about fall are the smells and flavors, so to help speed up the Fall Mood I decided to make up some Slow Cooker Cranberry Apple Cider so that when they got home the house would smell like the change of the season!

slow cooker apple cider

This is an easy hot apple cider recipe that will please everyone! Simple ingredients and a slow cooker is all you need! 

When I stepped outside this morning there was just a hint of Fall in the air. I don't know about you, but I am so ready for shorter days, cooler nights, and cuddling up in front of the fireplace in warm fuzzy blankets.

This is a recipe that is not only delicious but makes your entire house smell like the holidays. It is one of my favorite Slow Cooker Recipes!

To me, few things smell better than apples and cinnamon, but the cranberry and oranges mixed in gives it just the right amount of tartness to cut the sweet.

The hardest part about this crockpot apple cider recipe... is not drinking the entire thing in one sitting!

crock pot apple cider

This is the perfect drink for your holiday parties too - it makes your home smell amazing, it tastes amazing.

If you want to "spike" things up a bit you can mix your hot Cranberry Apple Cider with a shot of your favorite bourbon for an extra special treat.

Not to mention how easy it is to make - simply cut, mix and turn your slow cooker on! Voila! And aren't they pretty!?

how to make apple cider

How To Make Apple Cider

Yield: 12

Slow Cooker Cranberry Apple Cider

Slow Cooker Cranberry Apple Cider

Slow Cooker Cranberry Apple Cider will put you in the mood for fall. Turn into the perfect holiday cocktail with your favorite spirits! 

Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes

Ingredients

  • 3 quarts apple juice or cider
  • 1 cup cranberry juice
  • 2 cups fresh cranberries
  • 1 apple sliced
  • 1 orange sliced
  • 2 cinnamon sticks

Instructions

  1. Slice apple and orange and remove all seeds. 
  2. In a 5-qt. slow cooker, combine the cider, cranberry juice, cranberries, apple slices, orange slices, and cinnamon sticks.
  3. Cover and cook on high for 2-3 hours or until cider reaches desired temperature.
  4. Spike up your cider with a shot of your favorite bourbon!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 155Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 13mgCarbohydrates: 38gFiber: 2gSugar: 31gProtein: 1g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Beverages
hot apple cider recipe

Crockpot Cheese Mushroom Risotto

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Our Crockpot gets quite a workout here at the Moscato household. Since I work from home it is super simple to throw in everything we need and let it cook all day long. The only downside is having to smell it all day without being able to dig in! I am always looking for great Crockpot Recipes, so when I read about a new Crockpot Recipe Cookbook I was totally intrigued.

PHYLLIS GOOD is the most trusted name for slow- cooker recipes. According to the New York Times, her books have sold more copies in the US than the combined works of popular Food Network hosts Ina Garten, Giada De Laurentiis, and Jamie Oliver. With her new cookbook Stock the Crock, Good has compiled 100 delicious must-have recipes as well as 200 easy-to-follow variations for any dietary preference (gluten-free, paleo, vegan, etc.). Crowd-sourced from Good’s massive fan base and tried-and-tested by Good herself, the recipes in this book promise to be made time and again.

I have a weakness for Risotto - always have - but I have never been able to make it at home. I have always thought it took far more culinary skills than I have (I mean... have you watched Gordon Ramsay tear into those people over it!?) I am so excited to try out this Crockpot Risotto recipe this Fall! Doesn't it look delicious!? Check out the recipe below and head over to buy Stock the Crock available now on Amazon!

Yield: 8

Cheesy Mushroom Risotto by Carolyn S.

Cheesy Mushroom Risotto by Carolyn S.

Want risotto without standing at the stove for way too long? Want great flavor and texture without investing an afternoon? This is it!

Ingredients

  • 2 cups chopped onions
  • 1 cup uncooked converted rice
  • 2 medium garlic cloves, minced
  • 4 cups chicken broth, make your own, page 256, divided
  • 1 cup half-and-half, divided
  • 1 ⁄2 pound fresh button mushrooms, sliced
  • 1 ⁄2 cup grated Parmesan or Romano cheese, plus more for topping
  • half a stick, 4 tablespoons unsalted butter
  • 1 ⁄4 cup slivered almonds
  • 1 teaspoon salt
  • 1 cup chicken broth, if needed

Instructions

  1. Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
  2. Put the onions, rice, garlic, and 2 cups of the chicken broth into the crock. Stir well.
  3. Cover. Cook on Low 3 to 4 hours, or until the rice has absorbed much of the liquid.
  4. Stir in 2 more cups of the broth, 1⁄2 cup of the half-and-half, and sliced mushrooms. Stir well.
  5. Cover. Cook on Low 40 to 60 more minutes, or until the mushrooms are tender and the rice is fully cooked.
  6. Stir in the remaining half-and-half, 1⁄2 cup grated cheese, butter, almonds, and salt. Fold together until well combined.
  7. Turn off the heat. Cover and let risotto stand 5 minutes.
  8. Stir lightly. If you’d like the risotto to be creamier, microwave 1 cup chicken broth on High for 1 1⁄2 minutes. Stir 1⁄4 cup of heated broth into the risotto in crock. Continue adding broth, 1⁄4 cup at a time, until the risotto reaches the consistency you like.
  9. Sprinkle risotto with additional grated cheese, and serve.

Notes

Simple Swaps For more flavor: Stir in 1⁄2 teaspoon coarsely ground black pepper in Step 6. Substitute 1⁄2 pound of fresh asparagus, sliced into 1-inch-long pieces, for mushrooms. Make It Gluten-free If you’re using store-bought chicken broth, check the label to ensure that it’s gluten-free. Grate your own cheese. Some store-bought grated cheeses are bulked up with ingredients that may contain gluten. Make It for Picky Eaters Chop the mushrooms so they’re less noticeable. Omit the almonds. You can always pass a bowl of slivered almonds so that others can add them if they wish. Adding them at the table works well since you want the nuts to keep their crunch. Substitute a milder cheese, such as mozzarella or a mild Cheddar.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 583Total Fat: 42gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 54mgSodium: 1368mgCarbohydrates: 34gFiber: 10gSugar: 9gProtein: 24g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Crock Pot Recipes

Slow Cooker Puerto Rican Shredded Pork

By 17 Comments

This Puerto Rican Shredded Pork Recipe is full of flavor! Simple ingredients make this healthy slow cooker meal a crowd favorite!

Normally when you think of CrockPot Recipes you do not think of healthy, Eat Clean meals.  Most CrockPot recipes call for some variation of cream-of-something soup or premixed dressing seasoning packets.  

So I was excited to find a recipe that I could tweak in this month's Family Circle Magazine - Puerto Rican Shredded Pork!

CrockPot Puerto Rican Shredded Pork

CrockPot Puerto Rican Shredded Pork

This Puerto Rican Shredded Pork Recipe is both sweet and savory! Super easy to make, this is a crowd favorite for any occasion!

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Ingredients

  • 2-3 pound boneless pork roast, , trimmed
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 tablespoon cumin
  • ½ teaspoon salt
  • 1 tablespoon dried oregano
  • 2 large oranges juiced
  • 3 limes juiced

Instructions

  1. Warm olive oil in a large skillet over medium high heat.
  2. Coat pork roast with garlic powder and brown in skillet on each side.
  3. Combine remaining ingredients in a bowl and mix well.
  4. Place browned pork roast into CrockPot and pour liquid mixture over roast.
  5. Cook on low for 8 hours or on high for 5 hours.
  6. Remove pork and shred with fork on cutting board.
  7. Add shredded pork back in to CrockPot to let cook another 15-20 minutes.
  8. Serve in lettuce wraps topped with pico de gallo.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 730Total Fat: 51gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 204mgSodium: 352mgCarbohydrates: 13gFiber: 3gSugar: 6gProtein: 54g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Crock Pot Recipes

Crockpot Italian Chicken Pasta

By 9 Comments

I love cooking in my Crockpot.  Especially during the cooler months, it makes life so much easier to throw a couple ingredients into the Crockpot and let it roll.  The best part about Crockpot Cooking - the best ingredients are usually stuff you have on hand.

This week has been particularly trying, so when I was staring into the refrigerator this morning - with zero desire to be creative - I saw that I had thawed chicken breasts and cream cheese.  In the pantry - pasta, cream of chicken, and an Italian dressing seasoning packet.

Six hours later - dinner was served.

[Read more...]

How To Cook Cube Steak - Crockpot Style

By 2 Comments

I had never purchased "cube steak" before in my life until this week.  In fact, I never even had the desire to - with my weird aversion to meat nothing even sounded remotely appetizing about "cube steak." 

Plus everything I had heard compared the cut of meat to a shoe sole, so I just overlooked it at the store.

Wow was I ever wrong.

Crockpot Cube Steak

(aka My Family's New Favorite Meal)

Ingredients:

The directions could not be more simple - throw everything into the Crockpot and cook on low for 5 to 6 hours - depending on how much steak you used. 

We put ours over white rice and it was absolutely some of the best stuff any of us have ever tasted. 

It was a bit salty - so next time I will probably get "Low Sodium" cream of mushroom, but honestly, I have been wanting more ever since we scraped the last drop out of the Crockpot.

The great thing too is that cube steak is cheap - so even the large family size package I got on sale for less than $8.  I think the entire meal ran us about $20 to feed our family of four. 

This is an easy meal you can start in the morning, go to work, and will be ready when you walk in the door. 

In fact, I recommend that - because sitting here at home while it was cooking all day was excruciating - it smelled so good!

Now, it may not LOOK like the prettiest thing you have pulled out of a Crockpot - but it certainly does top the list taste-wise.  

Mike and the girls gobbled up every bite, asking for more.  I had hoped to have leftovers for lunch the next day, but I wasn't so lucky. 

I will be cooking a double batch next time.

Crock Pot Chicken Tacos

By 10 Comments

I have a mild obsession with Mexican food.

Like... I may or may not have just eaten a Taco Cupcake.... for breakfast.

Anyway, my favorite meal is chicken tacos.  I can seriously eat them any time day or night.  Nothing tops lean chicken, lettuce, cheese and sour cream all smushed together.   It's heaven in a tortilla.

The bad news:  My family isnt quite as obsessed.

Which leaves me wanting chicken tacos and having to suffer through... well anything else.

Until now.

Crock Pot Chicken Tacos

First of all, this is so stinkin easy, I can not believe I am 32 years old and this is the first time I have cooked this.

Wait, yes I can.  Have you seen me try to boil eggs?

Sorry, where was I?

Ingredients

  • boneless, skinless chicken breasts
  • taco seasoning
  • 1 jar mild salsa
  • 1 cup chicken broth
  • taco shells and toppings of choice

Ready for these instructions... throw everything into the Crockpot.  Mix well.  Cover and let sit to do its thing for 6 hours on medium.  When it is done the meat will be so tender it will just fall apart into shredded chicken goodness.

The HARDEST part of this whole recipe  - if you work from home like I do - smelling it cook all day without being able to eat it!

I KNOW. 

Rio Bravo is going to miss me....

CrockPot Taco Chili Recipe

By 6 Comments

Yesterday we were all gloating... it was 75*.  We laughed in the face of Winter, happily sporting our flip flops and uploading images of the thermometers in our cars to InstaGram.  We rolled down our windows and walked our dogs in Tshirts, toting water bottles for when we "broke a sweat."   We laughed on Facebook at how thankful we were to live in Florida, and how we would take our "White Christmas" laying out on the Worlds Whitest Beaches.

Apparently Winter didnt find the humor.

Today is a dreary, rainy, windy day... with a freeze warning in effect for tonight.  *sigh*  BUT it is a perfect night for Crock Pot Taco Chili....

Crock Pot Taco Chili

It is a well known fact that me in the kitchen most often results in either smoke or stitches, but this week I actually concocted something edible.

A few months ago we went to Wednesday Night Supper at church where they were serving "Taco Chili" - I nearly turned on my heels and left. I didn't think that even SOUNDED appetizing. It isn't that I don't like tacos or chili... I just never would have put them together in one bowl. However, since my friends were there and the girls were "starving" we stayed. I have to admit - it was AWESOME. Like, I was considering getting seconds.

I mentioned it to my friend Jeannie and apparently she has been cooking it for years - I had never even HEARD of it until that night at Church... probably because it is not on any restaurant menu in Pensacola. Anyhow, she sent me the recipe but naturally I left it at home, so I called from the store parking lot and then tried to remember what she told me when I went inside. I know.

So my plan for shopping was anything Mexican-y or Chili-y was going in it! I just kept throwing stuff in the buggie and here is what I ended up with:

  • Ground Chuck
  • One yellow onion
  • 2 packages of Taco Seasoning
  • Large can of tomato Sauce
  • Original Rotel
  • One can Mexican Chili Beans
  • One can Black Beans
  • One can MexiCorn (didn't know THIS existed either!)
  • Small can of niblet corn
  • One can dark red kidney beans
  • Tortilla Chips
  • Shredded cheese
  • Sour cream (optional- the girls liked it)

I did this in two pots but Jeannie says she does hers in one. Since I AM a pro with the Crock Pot, I decided that was probably my best strategy. SO -

I browned the meat and onion together in one pan, added a cup-ish (I mentioned I don't measure stuff, right?) of water and one package of Taco Seasoning. In the Crock Pot I put everything else -including the second Taco Seasoning -and then mixed in the meat and onions. I left the Crock Pot on low for about 3 hours.

Then I lined the bowls with Tortilla Chips and spooned the Taco Chili right into the center. I topped mine with a little bit of cheese, and the girls liked cheese and sour cream on theirs.

I have to tell you - it was AWESOME. I was pretty proud of myself. (not that this took any real skill here, but let me have my moment, k?) It also isnt too bad fat/calorie wise either...

Note: It's EVEN BETTER the next day... so all you "no-leftover" people... just send it all to me!