Crockpot Chicken Enchilada Soup (Paleo, Whole30 + Dairy-Free)

Crockpot Chicken Enchilada Soup (Paleo, Whole30 + Dairy-Free)

Servings: 6

Ingredients

·         1.5 lbs boneless skinless chicken thighs

·         1 can fire roasted crushed tomatoes (14.5 oz can)

·         1 bell pepper, thinly sliced

·         1 onion, thinly sliced

·         3 cloves garlic, minced

·         2 cups chicken broth

·         1/2 cup water

·         1 tbsp cumin

·         1 tbsp chili powder

·         1 tsp oregano

·         1/2 tsp smoked paprika

·         1/2 tsp sea salt

·         1/2 tsp ground pepper

·          

For garnish:

·         1 avocado

·         fresh cilantro

·          

Prepare all of the ingredients as noted above, and add all of the ingredients, except for the garnish ingredients, into your crockpot or Instant Pot in the order listed above. 

Cook on low for 6-8 hours in the crockpot or on high for 3 hours. For the Instant Pot, cook for 20 minutes on the manual setting at high pressure with a quick release. Once done, use two forks to shred chicken in the crockpot. Ladle into bowls and serve with avocado and fresh cilantro

21 Day Fix Cauliflower Cheeseburger “Mac”

YIELDS: 4 SERVINGS

Serving Size: 1/4 of casserole dish

Ingredients

·       1 lb lean grass fed ground beef

·       head of cauliflower (4 cups of florets)

·       4 tsp of rice flour (or flour of your choice)

·       4 tsp vegan butter or ghee

·       1 cup of unsweetened original almond milk

·       1 1/3 cups shredded cheddar cheese (use Daiya for dairy free!)

·       Himalayan salt

Instructions

1.      Stove Top/Oven: Spray a casserole dish with cooking spray and preheat your oven to 350. In a large skillet, cook ground beef until fully cooked. Drain any excess fat and place meat into the casserole dish. Wipe out your skillet. While you are cooking the beef, cut cauliflower into florets and steam 4 cups worth for about 6-8 minutes, or until tender on the outside but still crisp in the middle. In your skillet, melt butter over medium heat. Sprinkle in the flour and whisk together. Slowly whisk in the almond milk, and continue to whisk until the mixture comes to a boil and begins to thicken. Once thickened, remove sauce from heat and stir in 1 cup of cheddar cheese until fully melted, adding salt to taste. Combine beef, cauliflower, and cheese sauce in the casserole dish and mix well. Sprinkle with remaining cheese and bake at 350 for 20 minutes or until cheese is bubbly and beginning to brown. Enjoy!

Paleo Ranch Dressing

Makes: 8 servings Prep Time: 5 mins

Ingredients

1/2 cup mayo

1/4 ‑ 1/3 cup full‑fat canned coconut milk

1 tsp dried parsley

1/2 tsp dried dill

1/2 tsp dried garlic powder

1/2 tsp dried onion powder

1/2 tsp dried chives

1/4 tsp sea salt

1/4 tsp freshly ground black pepper

Place all ingredients in a bowl and mix until smooth and creamy.

Chill for at least 30 minutes before serving. 

Store in a covered container or mason jar in the refrigerator for up to 1 week

Bowl of Doom

Bowl of Doom Ingredients

·         3 Sweet potatoes

·         1 Lb ground beef

·         5 Green onions

·         1 Large avocado

·         2 Eggs

·         Salsa

·         1 Tbsp cumin/comino

·         Salt/pepper

·         Olive oil

·         Coconut oil

Start off with your sweet potatoes. I prefer medium-sized sweet potatoes that are fairly football shaped. (Odder shapes make it tougher to peel and cube.)

Peel the sweet potatoes and cut them into cubes. I try to keep them peanut-sized so they cook quickly and match the size of the ground beef bits.

Once they’re cubed, heat a skillet or wok over medium-high heat. Glob a spoonful of coconut oil into the pan and add the sweet potatoes. Season them with 1 teaspoon of salt. Cook them until they’ve softened a bit, stirring frequently. They should still be hard enough to maintain their shape, but soft enough that they’re palatable to eat.

Transfer the cooked sweet potato cubes to a bowl, then use the left over oil to brown your ground beef. Season the beef with 1 tablespoon of cumin, 2 teaspoons of salt, and 2 teaspoons of garlic powder.

While that’s cooking, chop your green onions. Also, heat up another pan so you can cook your eggs.

Once the beef is browned, add your green onions to the mixture and cook for a couple more minutes. Then add your sweet potato cubes. Cook it until you start seeing the beef get a little bit crispy (not too crispy). Then set it aside.

Cook two (or however many plates you’re preparing) eggs however you like. I prefer mine over easy so the runny yokes can mix with the rest of the bowl. Cook them in olive oil with a little salt and cracked pepper.

Then cut an avocado in half, peel it, and slice it.

Finally, put some salsa in a tiny bowl and assemble your bowl of doom. It’s best eaten when it’s all mixed together, but it’s best served separately. Then enjoy it!

Note: You’ll have enough meat/sweet potato mixture leftover for a doggy bag to take to work with you.

GARLIC BUTTER STEAK BITES WITH ZUCCHINI NOODLES

§  1 1/4 lbs (450g) sirloin steak cut into small cubes

§  4 medium zucchini, spiralized (or a pack of store-bought Zucchini Noodles)

§  1 tablespoon olive oil

§  3 tablespoons butter, divided

§  2 teaspoons minced garlic

§  1/4 cup (60ml) beef or vegetable broth

§  1 tablespoon minced parsley

§  1 teaspoon fresh thyme leaves

§  1/2 teaspoon red chili pepper flakes, optional

§  Juice of 1/2 lemon

Marinade

§  1/4 cup coconut amino

§  1 tablespoon olive oil

§  1 tablespoon hot sauce (we used Sriracha)

§  Fresh cracked black pepper, to taste

§  Juice of 1/2 lemon

1. In a mixing bowl, combine the ingredients for the marinade (soy sauce, olive oil, hot sauce, pepper, and lemon juice) and add the steak bites. Mix well and marinate for 15 to 20 minutes minimum, while preparing the other ingredients.

2. Heat the olive oil in a large skillet over high heat. Drain steak from the marinade. Keep the remaining marinade for later.

3. Place the steak in the skillet in a single layer.  Do not overcrowd the skillet or meat will steam, so you may have to work in batches depending on the size of your skillet. Cook for 3-4 minutes, stirring occasionally until steak cubes are golden brown. Repeat with remaining meat if needed.

4. Add 2 tablespoons butter and garlic to the skillet; cook for 1-2 minutes, stirring to coat the meat in the sauce. Remove to a shallow plate and set aside.

5. In the same skillet, add butter, lemon juice, red pepper flakes, beef broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.

6. Add the zucchini noodles and toss for two to three minutes to cook it up. Stir in the fresh parsley and thyme, then allow the cooking juices to reduce for one minute if the zucchini renders too much water. Push the zucchini noodles on the side, add the steak bites back to the pan and reheat for another minute. Serve immediately. Enjoy!

Notes:

§  You can also use tenderloin, rib eye, flank or strip steak if you like.

§  Zucchini tends to render a lot of water when cooking, so you can sprinkle with salt after spiralizing and allow to sit for a couple of minutes to take off excess water. Rinse well to get rid of salt and drain thoroughly in a colander before cooking.

§  Instead of broth, you can enrich the dish with dry white wine.

Shepherd's Pie

Makes: 4 servings Prep Time: 25 mins

Ingredients

1 pound ground beef

1 pound sausage

1 cup onion, chopped

2 teaspoon Italian seasoning

1 teaspoon salt

4 tablespoons tapioca flour

1 cup chicken broth

2 cup frozen peas

4 cups (whole head) cauliflower puree

Heat oven to 350

Brown beef and sausage on medium high. Add, onion, seasoning and salt. Cook, crumbling beef until browned and onion is tender, 6­8 minutes. 

Coat beef mixture with flour. Add broth and peas. Cook and stir until mixture simmers and thickens, about 3 minutes. 

Pour meat mixture into 9x13 pan.

Spread cauliflower purée over meat mixture. 

Bake for 20 minutes until bubbly

Sausage Stuffed Peppers

Makes: 5 servings Cook Time: 6 hrs

Ingredients

1 pound ground italian sausage

5 bell peppers

1/2 head cauliflower, chopped to rice consistency

1 8 ounce can tomato paste

1 small white onion, diced

1/2 head garlic, minced

2 teaspoons dried basil

2 teaspoon dried oregano

2 teaspoons dried thyme

Prepare peppers

Process cauliflower, put in mixing bowl. Add garlic, seasoning and onion. Mix. Then add sausage and tomato paste.

Fill peppers, place in crockpot. Put tips back on.

Cook 6 hrs on low

Cream cheese puffs

These were a fun little treat for xmas eve!!  Everyone said they tasted great too!!

Ingredients

4oz cream cheese, softened

3 tablespoons chopped dried cranberries

1 tablespoon chopped fresh chives

1 teaspoon finely diced seeded jalapeño chile

1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent rolls

Heat oven to 375°F. Line two cookie sheets with cooking parchment paper.

In medium bowl, mix cream cheese, cranberries, chives and jalapeño chile.

Unroll dough on work surface. Press into 12x8-inch rectangle. (If using crescent roll dough, firmly press perforations to seal.) With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.

Place 1 teaspoon cream cheese mixture onto center of each square. Bring 4 corners together to overlap slightly in center at top of each bundle. Twist and pinch to seal, leaving small gaps between seams. Place on cookie sheets

Bake 11 to 13 minutes or until golden brown. Serve warm.

KOREAN STEAK TACOS WITH CABBAGE SLAW & SPICY SRIRACHA SAUCE

This is the most amazing meal ever :)  We could eat this over and over and over again!!

INGREDIENTS:

Spicy Sriracha Sauce:

1 cup sour cream, or 1 cup Greek yogurt

1 small garlic clove, minced

1 Tablespoon freshly squeezed lime juice

4 teaspoons Sriracha

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

Cabbage Slaw:

4 cups pre-packaged slaw mix, or very thinly sliced Napa or Savoy cabbage

1 cup chopped fresh cilantro

2 Tablespoons fresh lime juice

2 Tablespoons olive oil 

1 Tablespoon rice vinegar

1 cup chopped plum or Roma tomatoes

1 cup thinly sliced green onions or red onion

Pinch of salt

Steak Marinade:

1/2 cup finely chopped fresh cilantro

1/4 cup packed dark brown sugar

3 tablespoons canola oil

3 tablespoons soy sauce

1 tablespoon toasted sesame oil

2 large garlic cloves, minced

1 jalapeño pepper, seeded and finely chopped

1 teaspoon freshly ground black pepper

1 teaspoon ground coriander

One 2-pound flank steak (about 1 1/2 inches thick), fat trimmed

    

         

Spicy Sriracha Sauce Directions:

Combine all sauce ingredients in small bowl. Whisk to combine. Cover and refrigerate.

Cabbage Slaw Directions:

Combine shredded cabbage, tomatoes, green onions, and cilantro in a large bowl. Add lime juice, olive oil, rice vinegar and a pinch of salt; toss well to combine. Refrigerate before use.

Steak Taco Directions:

1.   To marinate the steak: In a large baking dish, whisk the cilantro, brown sugar, canola oil, soy sauce, sesame oil, garlic, jalapeños, black pepper, and coriander to blend well. Reserve 1/4 cup of the mixture in a small bowl for serving. Place the steak in the remaining marinade and turn to coat. Marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 1 day, turning occasionally. Cover and refrigerate the reserved marinade.

2.   Prepare an outdoor grill for medium-high cooking over direct heat.

3.   Remove the steak from the marinade (discard the marinade) and grill, turning halfway through cooking, for a total of about 10 minutes, until the meat feels only slightly resilient when pressed with a fingertip for medium-rare. Transfer the steak to a cutting board and let stand for 5 to 10 minutes.

4.   In a large bowl, toss the slaw ingredients together.

5.   Heat the tortillas on the grill, turning occasionally, for about 1 minute, or until hot. Transfer to a serving bowl and cover to keep warm.

6.   To serve: Cut the steak across the grain into 1/4-inch-thick slices. Transfer the steak slices and any carving juices to a platter. Serve the steak with the reserved marinade, tortillas, cabbage mixture, and guacamole.

WHOLE 30 JERK CHICKEN & MANGO AVOCADO SALSA

Servings: 4 servings

Calories: 419 kcal

Ingredients

·       4 large boneless skinless chicken breasts

marinade

·       2 tablespoons melted coconut oil

·       3 green onions chopped

·       3 garlic cloves crushed

·       1 tablespoon freshly minced ginger

·       1 scotch bonnet or sub with another chili pepper for less spice. Scotch bonnets are SPICY so be warned*

·       1 sprig of fresh thyme

·       1/2 teaspoon cinnamon

·       1/2 teaspoon ground allspice

·       1/2 teaspoon ground nutmeg

·       1 date seed removed

·       juice from 1 lime

·       1 teaspoon salt and pepper or to taste

mango salsa

·       2 large mangos peeled pitted and diced

·       2 avocados diced and pitted

·       1/4 cup fresh cilantro finely chopped

·       juice from 2 limes about 4 tablespoons

·       2 tablespoons chopped jalapeno pepper

Instructions

1.    In a high powered blender or food processor, combine all of the marinade ingredients and process until fully combined and smooth.

2.    Coat all four chicken breasts with the jerk paste. Place in a large ziplock bag and place in the fridge to marinate for a minimum of 20 minutes, preferably 2 hours.

3.    When you’re ready to cook, take your chicken out of the fridge. Preheat a grill or skillet to high heat. When it’s up to temperature place the chicken on the hot grill or skillet. Cook each side for 4-5 minutes until it’s no longer pink in the middle.

4.    Remove the chicken from the heat and let it rest for 5-10 minutes before cutting in. While it’s resting you can make your mango salsa.

5.    Make your mango salsa by combining all the ingredients in a medium bowl.

6.    Serve the chicken with rice or cauliflower rice and top with the mango salsa and enjoy!

 

Crispy Garlic Ranch Roasted Potatoes

Yield: 6-8 servings

Print Recipe

Ingredients

·       1 3/4-2 lbs. small baby red potatoes, halved

·       3 Tbsp. ghee, melted (or butter)

·       2 tsp. dried dill

·       1 tsp. dried parsley or chives

·       1 tsp. garlic powder

·       1/2 tsp. onion powder

·       1/2 tsp. sea salt

·       1/4 tsp. pepper

Instructions

1.       Preheat oven to 400°F.

2.       In a small bowl mix together the ghee, dill, parsley or chives, garlic powder, onion powder, salt and pepper.

3.       Pour seasoned ghee into 9×13-inch baking dish. Ghee should cover the entire bottom of dish.

4.       Place potato halves in melted seasoned ghee, cut side down. Brush the tops of the potatoes with the seasoned ghee that is pooled between the potatoes halves. Top with a sprinkle of additional sea salt.

5.       Bake for 35-40 minutes until potatoes reach desired degree of crispiness. Bottoms should be nice and golden brown and crisp.