THM Nutty Pumpkin Roll

1 28oz can pumpkin
1/4 cup truvia
4 eggs
1/4 cup coconut oil
1 tsp vanilla
1/4 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 tsp salt
1-2 tbsp pumpkin spice (I use 2)
1/2 tsp xanthum gum or glucammanon
1 clean dish towel
 Filling: 16 oz cream cheese. Stevia to taste 2 tbsp vanilla

Mix wet then mix on dry ingredients. Heat oven to 325. Line a 15 inch rectangle cookie sheet with parchment paper leaving a little to hang over the edge. Spread mix on evenly. Bake for 30 minutes. Take out of the oven. Flip roll carefully onto your dish towel. Immediately Roll up in the towel carefully. Let cool completely. Then unroll. For filling mix all ingredients together and spread evenly on your cooled cake. Next carefully roll your cake up then either store in freezer or refrigerator.
**this is not my recipe I did get it off pinterest but I did modify it some so enjoy**

THM Pumpkin Roll

Ingredients:
**optional powdered (ground up) stevia or xylitol for sprinkling
3/4 cup oat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoons pumpkin pie spice
3 large eggs, room temperature
1/4 cup truvia or 3 donks stevia
2/3 cup pure pumpkin 

For the cream cheese filling:
8 oz. cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
optional 1 cup powder stevia, grinded
2 tablespoons vanilla

Directions:Preheat oven to 375 degrees F. oil a jelly roll pan or cookie sheet with coconut oil, line with parchment paper leaving some hanging over the edge, then generously oil the paper again. On a flat surface, lay down a thin, clean kitchen towel (sprinkle with powered stevia or xylitol Optional ) set aside.

In a medium sized bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
In another bowl, using an electric hand mixer, beat together eggs and truvia on medium speed. Add pumpkin and beat until combined. Using a spoon, slowly stir in flour mixture until blended and no streaks remain. 

*if using a cookie sheet I make 2 batches
Pour batter into prepared pan and spread evenly to the edges. Bake for 12-15 minutes, or until center is done and edges start to pull away from the sides of the pan.
Upon removal from the oven, immediately run a knife around the edges of the pan to loosen the cake. Swiftly invert the cake onto the kitchen towel. Gently peel off the parchment paper and discard. Then, slowly roll up the cake and the towel together. Set aside on a wire rack to cool.
In the meantime, prepare the cream cheese filling. In a medium sized bowl, using an electric hand mixer, beat together cream cheese, butter, (and powdered stevia optional) until smooth and creamy. Add vanilla and beat until incorporated.
Once cake roll is completely cooled, carefully unroll. Evenly spread cream cheese filling over the surface of the roll. Then, roll the cake up again, wrap in plastic wrap and refrigerate or freeze for at least one hour before serving. 

*Tip: For clean slices, use a piece of dental floss or string: place the string underneath the roll, then, bring up the sides and criss-cross to make the cut.
**Note: If you don't have a jelly roll pan, a 10x15 inch rimmed cookie sheet works just fine.

Slow Cooker Green Chile Enchilada Soup

Here is what you are gonna need:

• 32 oz chicken both or 4 bouillon cubes
• 24 oz whole chicken breasts or shredded rotisserie chicken
• 2 cans of Green Chili enchilada sauce
• 4 oz can of diced green chilies or fresh
• 3/4 cup of water
• 2 tbsp of ground cumin
• 1 tbsp of chile powder
• 1 tsp of onion powder
• 1 tsp of garlic powder
• 1 cup of frozen corn (defrosted)
• 1 block of cream cheese (cut up into a few pieces)
• 3/4 cup of rice
• salt and pepper to taste (depending on the sodium level of your broth, you may need more salt.)
• table spoon of corn starch (only if needed)

Instructions:

1. In your slow cooker, mix together the broth, green enchilada sauce, green chilies, water, chili powder, garlic powder, onion powder and cumin.
2. Add the chicken breasts to the crock pot and cook on low for 7 hours or add shredded chicken, rice and cream cheese in the crockpot and cook for 4-5 hours stirring every now and then.
3. (Whole Chicken Breast) At the 7 hour mark, remove the chicken to another dish. Shred the chicken and put back in your slow cooker. Add the rice, corn and cream cheese to the soup mixture and replace the lid. Cook for another 30 minutes and stir the soup, making sure to get the cream cheese mixed in. You may need to cook just a bit longer to ensure the cream cheese is melted completely.
4. At this point, you can judge to consistency of your soup. If you would like it thicker, mix a table spoon of corn starch with about 1/8 cup of water and then mix into the soup, after 10 to 20 minutes the soup should thicken considerably.

          Enjoy!

Easy Crockpot Lasagna Soup

Here is what you need: Serves 6-8

1 lb ground beef
3 cups of beef broth
4-5 cloves of garlic, minced
1 TB dried parsley
1 TB dried basil
1/2 cup chopped onion
1, 28 oz can of diced tomatoes
1, 6oz can of tomato paste
1 cup V8 (or any vegetable drink)
2 cups uncooked shell pasta
1/4 tsp pepper
1/4 tsp salt
1 cup of water
Optional topping- shredded cheese


1. First mix together the can of tomatoes, and tomato paste in crockpot.

2. Next add beef broth, browned beef, garlic, parsley, basil, onion, V8 and salt/pepper.

3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
4. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes.
NOTE:
If you like your soup to have more liquid,  feel free to add some extra broth and or water when you add the noodles.