Collin County Living Well Magazine September/October 2018 | Page 60

COOKING CLASSY
IN A CINCH....
Harold and Miriam Moore
Miriam and Harold Moore, from Rockwall, Texas, have been mar-
ried for 30 years, and have four children and three grandchildren.
Harold, a plumber by trade, enjoys making fabulous dinners for
Miriam, playing guitar, wearing kilts, fly fishing and craft beer.
Miriam enjoys singing with Harold and quilt making. After Miri-
am was diagnosed with diabetes in 2011, she and Harold have
strived to avoid eating processed foods, and have discovered a
real love for fresh vegetables, natural and whole foods.

Keto Friendly Mexican Chicken Chowder
• 2 breasts from a rotisserie chicken, roughly
chopped
• 1 32 ounce box of organic chicken bone broth
• 1 can crushed roasted tomatoes pureed in
blender
• 1 medium onion chopped
• 1 red bell pepper chopped and roasted on
gas burner or oven
• 5 cloves of minced garlic
• 2 teaspoons of paprika
• 2 teaspoons of dried oregano
• 2 teaspoons of cumin
• 3 teaspoons of chipotle chili powder
• 1 8 ounce package of cream cheese
• 2 cups of grated cheddar cheese
• 2 cups of heavy cream
• avocado and cilantro for garnish
Saute onions, peppers and garlic in a tablespoon
olive oil until tender.  Add tomatoes and chicken
broth into a soup pot.  Add cream cheese in
small pieces along with grated cheese and stir
until melted.  Add the remainder ingredients and
garnish with avocado and cilantro.