Large onion

Green Enchilada Chicken Chili {Paleo, Whole30, & Keto options}

January 24, 2020

I love me some chili! My husband can’t stand beans so we usually leave them out. That’s the great thing about chili – it’s SO VERSATILE! You literally can put any veggies in it, throw in a protein, some seasonings, some sauce, and let it get happy!

This chili is no different. It’s very reminiscent of a corn chowder, but with a smokey mexican flare that is delicious.

Feel free to go crazy with toppings. Throw on some fresh tomatoes if you’re missing them from this dish, some sliced avocado, diced onions or scallions, cheese, sour cream, plain yogurt, crunchy chips, french fried onions, you name it.

I’m so glad I made a large batch of this…leftovers of chili just get better with time.

As the recipe name states, you can switch this recipe up to fit almost any dietary need or lifestyle. If you’re paleo, leave out the corn and dairy and sub in some dairy free cheese or sour cream and switch the corn for some chopped butternut squash or cauliflower florets or rice (or leave it out all together!)

If you’re keto, replace the corn and potatoes with squash, zucchini, or cauliflower. Also, pay attention to the sugar count in some enchilada sauces. You could also sub it out for some salsa verde that is low in carbs.

If you’re doing a round of whole30, leave out the dairy and replace with coconut cream or even some unsweetened almond/cashew milk will do the trick. For the corn, replace it with one of the previous listed veggies and if you can’t find compliant green enchilada sauce sub in some compliant salsa verde!

Really, if you have the base and seasonings right, you’re still gonna get that comforting chili flavor that we know and love!

Print Recipe
 Green Enchilada Chicken Chili {Paleo, Whole30, & Keto options}
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. In a large skillet or soup pot over medium heat, saute the diced onions, celery, and potatoes for 5-6 minutes until the onions and celery have started to soften.
  2. Add the chicken pieces and saute for 3-4 minutes until they've just started to cook on the outside.
  3. To the pot, add the remaining ingredients and seasonings.
  4. Bring the pot to a simmer then cover and reduce the heat to medium low.
  5. Cook for 25-35 minutes, stirring halfway through, until the chicken and potatoes (or whatever veggies you are using) are cooked through. As it cooks, it will thicken and if you are using potatoes, those may thicken the chili even more as you cook it. Feel free to add a little broth, water, or more milk.
  6. Top with desired toppings such as shredded cheese, sour cream, avocado, crushed chips, scallions, or some crushed red pepper or diced jalapenos for some heat!
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Whole30 Panera-Copycat Broccoli Cheddar Soup {Instant Pot & Stovetop versions}

January 10, 2019

YUM.

When I see Broccoli Cheddar soup on any menu, it’s always a solid – “YES, PLEASE” from me. I used to make the dairy-packed, cheesy pot of gold all of the time, but after my husband and I discovered his dairy-intolerance, it wasn’t a staple in our house anymore.

Until this recipe.

This Whole30 Panera-Copycat Broccoli Cheddar is about as close as you can get to the real deal. If you’re making it in the instant pot, it cooks in MINUTES.

It couldn’t be easier!

Don’t forget to pin this recipe on Pinterest to save for later!

Print Recipe
 Whole30 Panera-Copycat Broccoli Cheddar Soup {Instant Pot & Stovetop versions}
Prep Time 5 minutes
Cook Time 8 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 8 minutes
Servings
Ingredients
Instructions
Instant Pot directions
  1. To the instant pot, add onions, broccoli, riced broccoli, carrots, broth, and seasonings.
  2. Cook on High Pressure for 8 minutes.
  3. Once the timer goes off, do a quick release of the pressure.
  4. In a blender, combine the cashews with at least half of the broth and most of the butternut squash and big broccoli florets until very smooth. (it took about about 30-45 seconds in my Vitamix) It's ok if there are still some chunks of onions, broccoli, and squash left behind - whatever your preference!
  5. Add the cashew mixture back to the instant pot and stir to combine.
  6. On saute mode, cook for about 3-4 minutes or until the soup has thickened up.
  7. If the soup is not thick enough for you, mix a couple tbsp of water or broth with 2 tbsp of arrowroot. Add this slurry into the soup and cook on saute mode for another few minutes while stirring constantly. The arrowroot will thicken the soup even more!
  8. If you can tolerate dairy, feel free to mix in a little handful of shredded cheddar cheese. Either way, you're going to get all of that good creamy, slightly cheesy flavor of that favorite soup!
Stovetop directions
  1. In a large soup pot over medium heat, saute diced onions in 1 tbsp of oil for 5-8 minutes until slightly softened.
  2. To the pot, add the squash, broccoli florets, riced broccoli, carrots, broth, and seasonings.
  3. Stir, cover, and cook for 25-30 minutes until the veggies are very soft.
  4. Remove as many of the big veggies as you can along with about half of the broth and add it to a blender with the raw cashews.
  5. Blend the cashews, veggies, and broth for about 30-45 seconds or until it's completely smooth.
  6. Add the cashew mixture back into the soup pot.
  7. Reduce the heat to medium low and cook for 5-10 minutes until thickened.
  8. If the soup is still not thicken enough for you liking, follow the directions in step 7 from the Instant Pot instructions.
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Beef Stroganoff Hashbrown Casserole {Paleo & Whole30}

January 2, 2019
1 Review (5.00 out of 5)

Casseroles are one of my favorite foods to make! They’re always so cozy and comforting to me…and the possibilities are endless!

Also, frozen hashbrowns are a lifesaver! They make things so simple, because sometimes, the last thing that I feel like doing is chopping another stinkin’ vegetable!

So, let’s get to this recipe. Because honestly…do you all really read all of a blogger’s ramblings up in this section? haha!

(No, but…seriously. Do you?)

Don’t forget to tag me on Instagram @butteraddictgonepaleo if you try this out! I’d love to see and share your recreations!

Pin this to your Pinterest board to save for later!

Print Recipe
 Beef Stroganoff Hashbrown Casserole {Paleo & Whole30}
Prep Time 5 minutes
Cook Time 40-45 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 40-45 minutes
Servings
servings
Ingredients
Instructions
  1. In a large pot or sauce pan over medium heat, saute thawed ground beef and onions for 8-10 minutes until the beef is mostly browned and the onions are slightly translucent and softened. Meanwhile, preheat your oven to 425 degrees.
  2. In a bowl, whisk together the coconut milk, broth, coconut aminos, and arrowroot powder.
  3. Once the onions have softened, add all of the seasonings, nutritional yeast, milk/broth mixture, and hashbrowns to the pot and stir to combine.
  4. Cook for about 5 minutes until the potatoes have just started to soften.
  5. Stir the whisked eggs into the pot.
  6. Immediately, remove from the heat and transfer into a baking dish.
  7. Bake for 25-30 minutes or until slightly browned on top and somewhat firm.
Recipe Notes

*I use 5 flax eggs for this recipe, instead of just 3 real eggs. Each flax egg is made by mixing 1 tbsp of ground flax with 2 tbsp of warm water - then set aside to thicken for a few minutes. (So, 5 tbsp ground flax and 10 tbsp of warm water for this recipe.)

Flax eggs will NOT hold the casserole together the same way that real eggs will. I actually prefer the flax eggs for this, as it keeps the casserole creamy and not too "baked egg"-like. However, if you want a very "sliceable" casserole, use real eggs. 

** If you can tolerate dairy, mix in that sour cream! If you're following a whole30, make sure you use a compliant almond/coconut yogurt. If you're simple dairy-intolerant or staying away from it, just make sure you're using a plain, UNSWEETENED variety. Check your sugars! Forager plain cashew yogurt is one of my favorites!

...OR simply omit it! You're still going to get that savory beef stroganoff flavor without it. 

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Easy Low-Carb Butternut Squash Stuffing {Paleo, Keto, & Whole30}

November 21, 2018
Course

Stuffing has got to be one of my ALL-TIME favorite side dishes. However, I don’t need an excuse like Thanksgiving to partake in that deliciousness. It’s not always the prettiest to look at – I mean it IS called “stuffing,” but the flavors involved in this dish are total comfort food for me. I could eat this dish all by itself and be happy!

My husband and I don’t usually keep bread on hand in the house, nor do I bake things all that often. We just seem to eat all of that stuff too fast, and it’s just not something we like to keep around and easily accessible. We feel better keeping things pretty low carb, so this stuffing was perfect when we wanted that fix – minus the bread and extra carbs.

Growing up, we ALWAYS put sausage in our stuffing. If it didn’t have meat, it just wasn’t right! It’s not completely necessary in this recipe – but HIGHLY suggested!

The other day when I that stuffing craving set in, I realized that I was without sausage (I always use sage or breakfast sausage) or any ground pork substitute. Low and behold, I DID have Chomps meat sticks – specifically, I had the Crankin’ Cranberry beef stick variety which seemed perfect for this dish! Cranberry and Thanksgiving-inspired dishes go hand-in-hand!

The Chomps meat sticks added a perfect little bit of protein that I needed in the stuffing. So glad I had these on hand! Not only are they a great Whole30 snack, but they’re super versatile for recipes. You just gotta get creative!

  

This Low-Carb Butternut Squash Stuffing is perfect, not only this time of year, but whenever you need a guilt-free comfort food! It’s quick and SO simple to throw together! It makes great leftovers and is perfect for meal prep throughout the week!


Print Recipe


Low-Carb Butternut Squash Stuffing {Paleo, Keto, & Whole30}

Course Dinner

Prep Time 5 minutes
Cook Time 35 minutes

Servings
servings


Ingredients

Course Dinner

Prep Time 5 minutes
Cook Time 35 minutes

Servings
servings


Ingredients


Instructions
  1. Preheat oven to 450 degrees.

  2. Make sure your butternut squash is chopped bite-sized. The onions and celery should be chopped a bit smaller.

  3. In a large mixing bowl, toss butternut squash, onions, celery, meat sticks, seasonings, and oil until well coated.

  4. Transfer to a lined, wide baking dish. The larger the dish, the quicker it's going to cook and the more it's going to "roast" - because the veggies will be spread out.
    There isn't a wrong way to cook this. In a smaller, deeper pan, the stuffing will "steam" because the veggies will be touching more. Either way, it's going to be delicious!

  5. Bake for 20 minutes.

  6. Turn the oven up to 500 degrees and bake for another 10-15 minutes until the topped has crisped up slightly.

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“Cheesy” Italian Sausage & Rice Skillet {Dairy, Gluten, & Grain Free}

October 2, 2018

One pan. Whole foods. Lots of flavor. Quick.

That’s how I like to be able to describe most of my meals. For starters, DISHES SUCK. I love cooking, but dishes are just the worst. Somehow, it can go from one mixing bowl and spoon to two sinkfuls of dirty dishes. HOW?! JUST HOW?!

During this season of mine and my husband’s life, I find that I don’t have as much time to spend over a stove. I’m super busy with my full-time job, sharing recipes with you guys, AND helping get our non-profit organization off the ground! Man, did we have no idea just how much work it is! It’s been a labor of love the past few months, but it’s finally really coming together and we couldn’t be more excited!

My bookkeeping and website building skills have been tested SO much over the past two months, but I know it’ll be worth it! To check out exactly what I’m talking about, head over to www.RepsForRescues.org!

^^^^ Check out that adorable guy’s little face! ^^^^

Big things are coming!

In the meantime, lunches and dinners are usually these types of meals – one pan and something that I don’t have to keep too much of an eye on, i.e. I can go and do something else while it cooks without taking a risk of something burning and being COMPLETELY INEDIBLE.

I make bigger dinners so there are plenty of leftovers for lunch the next day. That is key for us! We want to stay on track with eating clean, and meal prep is so important for us – particularly, with us being so busy every day.

Give this Cheesy Italian Sausage and Rice Skillet a try when you’re pinched for time, but want a tasty home cooked meal. It’s so simple and doesn’t take too much effort other than stirring the pan every once and awhile.

                

 

Print Recipe
 "Cheesy" Italian Sausage & Rice Skillet {Dairy, Gluten, & Grain Free}
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. In a large skillet over medium heat, saute onions and peppers in oil for 5 minutes or until softened.
  2. To the onions and peppers, add in the sausage. Break it up and let it brown. This should take about 5-8 minutes.
  3. Once the sausage has browned, add in the cauliflower rice and seasonings, and stir.
  4. Reduce heat to medium low, cover, and cook for 8-10 minutes until the cauliflower rice is cooked through and soft.
  5. Add in the nutritional yeast and creamer and stir to combine. Cook for 2-3 minutes until the creamer has thickened.
  6. Enjoy immediately! ...or save for meals throughout the week!
Recipe Notes

*If you can tolerate dairy, you can substitute quality, grass-fed cheese - like parmesan or mozzarella! You can also use whatever "heavy cream" substitute you'd like.

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Tex-Mex Breakfast Skillet

September 18, 2018
Course

Skillets like this one are my favorites to meal prep for the week. They are so simple to cook up, you can use just about whatever ingredients that you have on hand, you can have them for breakfast, lunch, or dinner, AND they’re delicious!

I’m a big fan of spices and flavor! There is no skimping in that department in my kitchen. This Tex-Mex Breakfast Skillet is packed with flavors of cumin, chili peppers, and charred veggies. You just can’t go wrong!

It’s the best when you have this meal prepped and all you have to do in the morning is reheat it. It’s so much better than other convenient, quick breakfasts out there. Plus, this one is good for you and will fuel you throughout your day!

If you want to take it to the next level, top this skillet with a fried egg! YUM!

Balanced Health

 

Print Recipe
 Tex-Mex Breakfast Skillet
Course anytime, Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course anytime, Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. In a large pan over medium heat, saute onions in avocado oil for 2-3 minutes until they've started to soften.
  2. This step is totally optional! While the onion cooks, char the bell pepper under the broiler for extra flavor. Slice the pepper in half, longways, remove the seeds and place on a sheet pan under the broiler for a few minutes or until desired charred amount of skin.
  3. Chop the bell pepper (charred or not) and add to the softened onions.
  4. Add in sweet potatoes and butternut squash. Stir together and cook for 5 minutes.
  5. Add in the breakfast sausage and break it up as it begins to brown.
  6. Add in all of the seasonings, as well as the nutritional yeast, if desired.
  7. Continue to stir the veggies and break up the sausage until it's almost completely browned.
  8. Cover and cook for 8-10 minutes or until the squash and sweet potatoes are soft.
  9. If desired, stir in a handful of chopped cilantro and 5-6 green onions.
  10. Enjoy immediately, as is, or top with a fried egg!
  11. Store leftovers in the refrigerator for quick breakfasts throughout the week!
Recipe Notes

* If you're sticking to keto and want to eliminate extra carbs, you can substitute 10 more oz of butternut squash for the sweet potatoes.

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Instant Pot Cream of Potato Soup

June 21, 2018
Cuisine

Cream of Potato soup…it can’t get any more simple and delicious than that! …except when you make it in the Instant Pot!

This soup cooks in 5 minutes, with the exception of the 5-10 minutes that the pot takes to come to pressure. Either way, IT COOKS QUICK!

You could definitely make this all on your stovetop – the cooking time would just be a bit longer. See the recipe notes below for details.

These are all ingredients that you most likely have on hand, and they all make for a simple, great soup or even a base for a fancier soup! Use your imagination. Throw in some veggies, bacon or chicken, or even some jalapeños for a spicy twist – the possibilities are endless!

I usually keep it simple and top it with some of my Crispy Ranch Potatoes for some extra potato flair!


Print Recipe
 Instant Pot Cream of Potato Soup
Cuisine Whole30
Cook Time 5 minutes
Passive Time 5-10 for pot to come to pressure
Servings
small servings
Ingredients
Cuisine Whole30
Cook Time 5 minutes
Passive Time 5-10 for pot to come to pressure
Servings
small servings
Ingredients
Instructions
  1. Add potatoes, broth, onion, and seasonings to the instant pot.
  2. Set to 5 min at HP (high pressure).
  3. Once the soup has cooked and the timer goes off, do a QR (quick release) and remove the lid.
  4. Using an immersion blender, blend the soup for 10 seconds or so, just until most of the potatoes are broken up and you're left with very small chunks. You can blend it as little or as much as you like.
  5. Combine arrowroot and water to make a thickening slurry.
  6. Add slurry to the soup and stir until it has thickened. If you do this immediately after doing the QR (it should still be on the "keep warm" setting), your soup will be hot enough for it to thicken. If it isn't, just turn it to the saute mode and allow it to heat up that way.
  7. Finally mix in butter and sour cream to the final mixture and stir to combine.
  8. Simple comfort food is my favorite! Enjoy!
Recipe Notes

For the stovetop version:

  • In a large pot, saute onions in 1 tbsp of oil over medium heat for 3-5 minutes until softened.
  • Add potatoes and cook for another 5 minutes.
  • Add broth and seasonings and bring to a boil.
  • Cover, reduce heat, and cook until the potatoes are soft and fork tender.
  • Add arrowroot slurry to soup and stir until thickened.
  • Stir in butter and sour cream.
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Easy “Cheesy” Hashbrown Casserole {Dairy-Free}

May 2, 2018

Cheese and hashbrowns. If that doesn’t scream delicious and cozy, I’m not sure what does. Pretty much any potato screams that to me though. What is it about those starchy things that make them so delicious? For me, it’s all of the butter I mix it or the dipping sauce I use for fries. Yea, it’s definitely that!

These “cheesy” hashbrowns may be dairy free, but they are so creamy and flavorful that you’ll never know you’re missing the cheese!

This dish uses a simpler version of my favorite go-to, Pepperjack Cheese Sauce!* Not that it’s complicated to begin with! I swear, I could pour that stuff on everything! It’s so quick and easy to make! Check it out for your next Taco Tuesday or when you’re craving some nachos for dinner!

 

Print Recipe
 Easy "Cheesy" Hashbrown Casserole {Dairy-Free}
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Cheese Sauce
Hashbrowns
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Cheese Sauce
Hashbrowns
Instructions
Cheese Sauce
  1. In a high powered blender***, combine the cheese sauce ingredients until smooth.
Hashbrowns
  1. In a large saucepan over medium heat, sauté onions in butter for 3-4 minutes until they begin to become translucent. You still want them a little crunchy.
  2. Increase the heat to medium high, add the shredded potatoes and cook for 5-8 minutes until the potatoes start to brown.
  3. Add your cheese sauce to the potatoes.
  4. Cook for 2-3 minutes until the sauce has thickened. You can eat it just like that, or continue to the next step.
  5. Optional: Preheat oven to 475 degrees and transfer to a baking dish. Bake for 10-12 minutes until the top has browned slightly.
Recipe Notes

*Pepperjack Cheese Sauce

**I use red skin potatoes, but you can sub whatever variety you'd like. If you have frozen hashbrowns, you can use those too! Note that the cooking times may need to be extended.

*** I use a Vitamix and this take about a minute. If you do not have a high powered blender, soak the cashews in warm water for 30 minutes to an hour, or overnight. It will ensure a creamy sauce!

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Secret Veggie Sloppy Joes

April 11, 2018

Sloppy Joes was a big-time comfort food for me growing up. I feel like everyone ate theirs a little different – some on buns or in a wrap, some covered in onions or mustard, some with shredded cheese, or some just PLAIN.

For me, I almost always ate it with mustard, shredded cheese, and onions…and corn chips. To this day, I eat it very similar. I scoop up that sweet tomato-y goodness with plantain chips, but leave off the cheese most of the time. Not because I don’t want it or never eat it, though! We just rarely keep cheddar cheese in the house. Thanks to my lactose-intolerant hubby, cheese is a rarity! I never thought I’d say that! I’ll go as far as saying that I don’t really miss all of that dairy. I used to be obsessed!

I love to stretch out meals to save some extra change. This way, it’s more affordable to use quality proteins. This recipe only calls for one pound of ground beef, but makes 5-6 good-sized servings … thanks to lots of veggies! I cook the veggies down enough (and chop them small!) that you don’t even notice they’re in there – a tip, courteous of my mom who used to cook for a bunch of school-aged children each week. It’s a great way to sneak some in for those picky eaters in your family. I get no complaints when I serve these for dinner, that’s for sure!

Note: It’s highly recommended to simmer this for at least 30 minutes, however, it’s not completely necessary.

 

 

Print Recipe
 Secret Veggie Sloppy Joes
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. In a large soup pot over medium heat, sauté onions, carrots, peppers, and squash in butter for 8-10 minutes.
  2. Add in ground beef and break it up.
  3. Cook the beef until it is almost completely browned, about 5-8 minutes.
  4. Add all of the remaining ingredients and stir to combine.
  5. Cover, reduce heat to low, and cook for AT LEAST 10-15 minutes - but 30 minutes is preferred. The longer it simmers the tastier it gets!
  6. Top with mustard, onions, or cheese. Serve on buns, with chips, or in a wrap - or just eat it plain! 🙂
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Fajita Taco Meat

April 3, 2018

On any given day, if you ask me if I want tacos or nachos, 9 times out of 10, I will say YES. This fajita-inspired, taco meat is perfectly seasoned with spices you probably already have in your cabinet. Therefore, no overly-salted, seasoning packet needed here! This meat combines all of the flavors of fajitas in an easy-to-cook, foolproof dish!

It goes great on tortillas or piled up on chips with tons of toppings…including my dairy free Pepperjack Cheese Sauce. I think I make a batch of that almost every week! Ready to dig in, yet? Here’s the recipe!

Print Recipe
 Fajita Taco Meat
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. In a nonstick sauce pan or cast iron skillet over medium heat, sauté peppers and onions in oil for 3-4 minutes or until they have just began to soften.
  2. Add your ground beef to the skillet and begin to break it up.
  3. Add all of your seasonings to the ground beef and continue to break it up while it cooks.
  4. After the beef has browned on all the edges, (this should take about 5 minutes), add the water.
  5. Reduce the heat to low and simmer for 5-10 minutes until most of the liquid has cooked away.
  6. And...you're done!
Recipe Notes

*If you are using the cheapest ground beef for this, depending on the brand, you will often find that the fat content is higher, therefore, there will be more grease. Depending on how much fat is left after browning, reduce the water to 1/4 cup, first and see if you need more liquid after that.

My ground beef ratio is usually 85% lean/15% fat and I never have to drain excess. Personally, it's worth the extra dollar or two to buy quality meat. Just keep that in mind!

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