Crockpot Chicken Chile Verde

Another easy crockpot recipe that is healthy too!  I eat it over cauliflower rice with sliced avocado and cilantro.  So flavorful! And love that it's healthy too!

Crock-pot Chicken Chile Verde

Ingredients:
2 pounds boneless, skinless chicken breasts, cut in strips
1 jar (16oz) salsa verde
2 cans green chilies (I use mild)
1 tsp. cumin
1 tsp. dried oregano
1 small jalapeno, optional (I don't use this)
Chopped fresh cilantro
Diced avocado
Lime wedges
1 16oz bag frozen cauliflower rice

Directions:

Place chicken in crock-pot.  In a small bowl, combine the salsa, green chilies, cumin, and oregano.  Pour over chicken.  Cook on low for 4 hours. Chicken should easily pull apart.  Shred chicken and serve over regular or cauliflower rice with sliced avocado and cilantro.

Tikki Masala with Cauliflower Rice

In my never ending search for easy, low carb recipes, I happened across this one in a whole 30 cookbook.  Loved it.  It's so nice that I can make it in the crockpot.  Simple and delicious.  I just buy the already frozen cauliflower rice that you steam in the microwave, so it literally is a simple, healthy weeknight meal!

Tikki Masala with Cauliflower Rice

Ingredients:

1 - 1 1/2 pounds chicken breasts, cut into 1-inch pieces

1 large red bell pepper, seeded, cored and cut into bite sized pieces

1/2 medium onion, chopped

2 cloves garlic, minced

1 TBSP. fresh ginger

3 TBSP tomato paste

1 TBSP. garam masala

1 TBSP mild curry powder

1/2 tsp. salt

1/2 tsp. black pepper

1 cup coconut milk (shake can before opening)

1 TBSP. fresh lemon juice

1 bag (16oz) frozen cauliflower rice

Fresh cilantro, optional

Directions:

In crockpot, combine the chicken, bell pepper, onion, garlic, ginger, tomato paste, garam masala, curry powder, salt and black pepper.  Cover and cook on low for 7-8 hours or on high for 4 hours.

Stir in the coconut milk and lemon juice.  Cook until heated through, about 15 minutes.

Serve over cauliflower rice and top with cilantro.

Pumpkin Bread

Probably the best chocolate chip pumpkin bread I've had in a long time!

Pumpkin Bread

Ingredients:

2 cups flour
1/2 tsp. salt
1 tsp. soda
1/2 tsp. baking powder
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 1/2 sticks unsalted butter, softened
2 cups sugar
2 large eggs
1 15-oz can 100% pure pumpkin
1 cup chocolate chips

Directions:  Preheat oven to 325.  Grease two 8x4" loaf pans with butter and dust with flour.

In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon and nutmeg.  Whisk until well combined; set aside.

In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended.  Add the eggs one at a time, beating well after each addition.  Continue beating until very light and fluffy, a few minutes.  Beat in the pumpkin.  The mixture might look grainy and curdled at this point.  That's okay.

Add the flour mixture and mix on low speed until combined.

Turn the batter into the prepared pans, dividing evenly, and bake for 65-75 minutes, or until a cake tester inserted into the center comes out clean.  Let the loaves cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.

Bread can be frozen.

Low Carb Brocoli Cauliflower Rice Chicken Casserole

Ingredients

• 2 pounds skinless boneless chicken breasts
• 1 tablespoon olive oil
• 2 10-ounce bags frozen cauliflower rice (or 1 head of cauliflower, riced and cooked)
• 1 16-ounce bag frozen broccoli cuts
• 2 large eggs, whisked
• 3 cups, shredded mozzarella cheese
• 2 teaspoons coarse sea salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 tablespoons butter, melted
• 1 cup shredded Italian blend cheese

Instructions

1. Preheat oven to 400°F. Spray a large 3-quart baking dish with non-stick cooking spray or olive oil. Set aside.
2. Slice chicken breasts in half horizontally to make them thinner, lightly coat them in olive oil and place on a baking sheet. Liberally season with salt and pepper and bake for 20 minutes.
3. While the chicken is baking, heat the bags of frozen cauliflower rice and broccoli according to package instructions. Discard any excess water or moisture.
4. Remove chicken from oven and let cool for 5 minutes. Carefully chop baked chicken into bite-sized pieces.
5. In a large bowl, add cooked cauliflower rice, broccoli, chicken, eggs, mozzarella cheese, salt, garlic powder, onion powder and butter. Toss together until fully combined.
6. Transfer casserole mixture to the prepared baking dish and top with the remaining Italian blend cheese.
7. Bake for 50 minutes, until the cheese on top has fully melted and started to brown slightly. Let cool for 10 minutes before serving.

Breakfast Casserole

Ingredients:


Ham, cut up into bite sized pieces (or cooked bacon/sausage)
1 large sweet onion, diced
1 large green/red pepper, diced
4 cups thawed shredded hash brown potatoes
9 eggs, lightly beaten
2 cups shredded cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded swiss cheese


Directions:


Preheat oven to 350 degrees.  Grease a 9x13 baking dish.  Heat a large skillet over medium heat and cook and stir the ham with the onion/peppers in 2 TBSP. butter.  In 9x13 pan, put in potatoes, ham and onion mixture, cottage cheese, eggs, and swiss cheese.  Stir and bake until eggs are set and cheese is melted, approximately 45 to 50 minutes.  Let stand 10 minutes prior to serving.

Healthy Granola Bars

Healthy Granola Bars

Melt together in a soup pan:

1/2 cup coconut oil

2 cups peanut butter or almond butter

1 1/3 cup honey

Take the pan off the heat and stir in:

5 cups oats

2 2/3 cups shredded coconut

2 tsp. vanilla

2 cups ground flax seeds

Almonds, if desired

When thoroughly combined, let cool for at least 15-30 minutes. 

Stir in:

1 cup mini chocolate chips

Press into a cookie sheet pan.  Line the pan with parchment paper and let cool in fridge before cutting into bars.  Store in airtight container.



Easy Granola

Easy Granola Recipe

Ingredients                

• 4 cups rolled oats
• ¹⁄₂ teaspoon salt
• 1 cup almonds (or other nuts, chopped)
• 1 tablespoon ground cinnamon
• 2 tablespoons ground flax seeds (optional)
• ¹⁄₃ cup oil (coconut oil works really well)
• ²⁄₃ cup honey
• 1 teaspoon vanilla extract

Directions

1. Heat oven to 300 degrees.
2. Combine oats, nuts, salt, cinnamon and flax in a large bowl and set aside.
3. Combine oil, honey and vanilla in another, smaller bowl.
4. Mix wet ingredients into dry - you may need to use your hands.
5. Then spread the mixture onto two cookie sheets lined with foil or parchment.
6. Bake 10 minutes. Then remove from oven and stir.
7. Bake an additional 10 minutes or until slightly golden.
8. Remove from oven and allow to cool completely.
9. When cooled, transfer into an airtight container for storage.

Sweet Potato and Black Bean Street Tacos with Avocado Salsa

Sweet Potato and Black Bean Tacos with Avocado Salsa

Ingredients:
1-2 sweet potatoes, depending upon size
1 zucchini
1 can black beans, rinsed and drained
Onion Powder
Salt
Pepper
Garlic Powder
Cumin
Paprika
Chili Powder
Olive Oil

Cut potato and zuchini in small, bite sized chunks.  Sprinkle with olive oil and spread out on parchment paper on a cookie sheet.  Season with the spices.  Bake at 400 until crisp tender.  Remove from heat - taste to ensure it does not need more seasoning. Add black beans, toss.  Sprinkle with cheese and put back in oven until cheese is melted.

Avocado Corn Salsa:

Ingredients:
1 cup corn
1/4 cup diced red onion
1/2 cup diced cilantro
1 cup chopped tomatoes
1 avocado, chopped
Salt and pepper, to taste
Lime Juice - enough to coat

Mix all together.  Assemble tacos, using a corn tortilla, fill with bean/potato filling and top with salsa.  Serve.  Yum!

My Favorite Pot Roast

My Favorite Pot Roast

Ingredients:

• 1 chuck roast (mine was 3 pounds)
• Olive oil
• 1 pound carrots, peeled and cut into large chunks
• 2 pounds potatoes, peeled and cut into large chunks
• 1 onion, peeled and cut into large chunks
• 2 stalks celery, cut into large chunks (optional)
• 1 cup beef broth
• 1 tablespoons corn starch

SEASONING MIX :

• 2 tablespoons steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt)
• 1 tablespoon kosher salt
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary

Directions:

Combine together seasoning mix in a small bowl.  Set aside.

Coat both sides of meat with olive oil.  Sprinkle on a third of the seasoning mix onto each side.

Sear both sides of the meat in a large skillet over medium-high heat.  Transfer roast to slow cooker.

Place the vegetables in a large bowl.  Drizzle on a little olive oil to coat vegetables.  Sprinkle on the remaining seasoning mix.  Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.

Transfer the vegetables to the top of the roast in the slow cooker.  Pour in the beef broth. Cover with lid.

Cook on low for 9 hours or on high for 6 hours.

Using a turkey baster, retrieve most of the cooking juices from the slow cooker.  Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop.  Whisk together the cornstarch with a little water.  Blend into the pan juices while whisking.  Bring back to a simmer until thickened.  Taste and adjust seasoning as needed.

Transfer the roast and vegetables to a large platter.  Ladle the gravy over.  Serve immediately.