Creamy Caulisotto with Roasted Chicken

So one of Ross's favorite things to eat is chicken thighs...and one of my least favorite is chicken on the bone.  However, I LOVE having his support in eating healthy and he has been making so many meals since his new job - so I found one that I knew we would both love!!!

Ingredients:
1 cup sliced mushrooms
12oz bag frozen cauliflower rice (about 4 cups)
2 wedges (.75oz each) spreadable cheese
Hot pepper sauce
Chopped fresh chives
Garlic Powder
2 rotisserie chicken thighs, bone in, skin on
frozen peas

Fry up mushrooms in frying pan.... microwave cauliflower rice / peas -- mix rice/peas with mushrooms and then add cheese until heated through.  Add pepper sauce, chives, garlic powder and mix well.  Serve with chicken.

Instant pot egg roll bowl

I borrowed my Dad's instant pot about a year ago and have never made anything in it yet...we tried tonight and it was great success!!  This meal was DELICIOUS!!!

Ingredients

• 1 lb ground pork or any other meat you would like
• 1 bag pre-shredded cole slaw mix found in the produce section near the bagged salads
• 1/2 cup bone broth
• 1 tbsp soy sauce or to taste
• 1 tbsp garlic powder or to taste
• 1 tbsp ground ginger or to taste
• 1/2 tsp pepper or to taste
• 1/2 tsp salt or to taste

Wonton Chips

• 1 pkg egg roll wrappers cut into strips
• vegetable or olive oil

Instructions

1. Place Instant Pot on saute. Wait until it's hot and then add pork (or meat of choice). Add seasonings and soy sauce and brown meat. If you are using a lean meat (like ground pork or turkey) you will not need to drain it when its done. If you are using a higher fat meat (like ground beef) you will need to drain when browned.
2. When meat is browned, turn Instant Pot off and add the 1/2 cup bone broth. Add bag of cole slaw mix on top and DO NOT stir. Place lid on and turn knob to sealing position.
3. Set Instant Pot on manual high pressure for 0 minutes. If you have a newer model Instant Pot, you select the pressure cook button instead for 0 minutes. And, yes 0 minutes is totally a thing. Just keep hitting the - button until the timer reaches 0.
4. When timer is up, preform a quick release. When pressure is released, open carefully and give everything a quick stir.
5. Spoon into bowls and enjoy!

Wonton Chips

1. Preheat oven to 400 degrees while Instant Pot is preheating on saute.
2. Cut egg roll wrappers into strips and bush with olive or veggie oil. I use egg roll wrappers because they are more sturdy then traditional wonton wrappers when you are trying to scoop, but you can use whatever you have (even tortilla chips).
3. Bake in preheated oven for 4-5 minutes until bubbly and brown. WATCH these carefully because they go from brown to burned very fast!
4. Let chips cool and enjoy with your egg roll bowls!

SW Spaghetti Squash Black Bean Bowls

This was DELICIOUS!!!  Super healthy :)  I made the squash ahead of time to speed up the prep time of the entire meal - but so great!!

Ingredients:
1 medium spaghetti squash
parchment paper
1 tablespoon olive oil
1 teaspoon ground cumin
sea salt
1 medium onion, finely chopped
1 medium red pepper, chopped
2 cloves garlic
2 cans (15oz) black beans, drained, rinsed
2 tablespoons diced green chilies
1 teaspoon chili powder
1/2 cup low-sodium organic veggie broth
1 medium avocado, chopped
1 medium red onion, chopped
1/4 cup fresh lime juice
4 cups halved cherry tomatoes
1/4 cup cilantro

Preheat oven to 350.

Cut squash lengthwise into quarters - discard seeds.  Place squash, cut side up, on parchment paper lined baking sheet.

Drizzle evenly with olive oil - sprinkle with cumin and salt.  Turn cut side down.  Bake 45-60 minutes or until tender.  Cool for 15 minutes - scrape into stringy noodles - set aside.

While squash is baking, heat 1T olive oil in saucepan over medium-high heat.

Add onion and pepper; cook for 4-6 minutes until onion is soft.

Add garlic, cook for 1 minute.

Add beans, chilies, 1/2 teaspoon cumin, chili powder, and broth.  Bring to boil - reduce heat to low; gently boil for 10 minutes.  Set aside.

To make avocado salsa - combine avocado, red onion, lime juice, tomatoes, cilantro in bowl and toss to blend.

Roasted Garlic & Pesto Chicken Flatbread

This was amazing :)  Tasted so delicious!!

Ingredients:

Two 6- inch flatbreads (or one 12-inch)

1 head roasted garlic

2 heaping tablespoons basil pesto

1 – 1 1/2 cups shredded rotisserie or leftover chicken

1/2 cup shredded cheese (such as mozzarella or a cheese blend)

2 heaping tablespoons shredded Parmesan

fresh basil leaves (for garnish (optional))

Preheat oven to 400F.

Place flatbreads on baking sheet.

Spread roasted garlic over flatbreads. Spread 1 heaping tablespoon pesto over each flatbread on top of roasted garlic. Add chicken then both cheeses.

Bake for 8-12 minutes or until hot and cheese is melted and just starting to brown.

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