Oregano

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!
Share this!

“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.

Share this!

Veggie Enchilada Soup

June 21, 2018
Cuisine

It’s the first day of summer and I’m in total soup mode over here! …what’s new though?

I’m always down for a bowl of soup and some avocado. I’m pretty sure I could live off of just that and be totally ok with it!

Besides a bunch of seasonings that you most likely have in your spice cabinet, this soup only has FOUR ingredients and only takes a little bit of chopping and stirring to bring it all together. It’s so easy and tastes oh-so-cozy.

All of the seasonings make it taste like it’s been simmering away all day long, but in reality, it’s done in less than 20 minutes on the stove.


Print Recipe
 Veggie Enchilada Soup
Cuisine keto, low carb, paleo, Whole30
Cook Time 18-20 minutes
Servings
small servings
Ingredients
Cuisine keto, low carb, paleo, Whole30
Cook Time 18-20 minutes
Servings
small servings
Ingredients
Instructions
  1. In a soup pot over medium heat, saute onions, squash, and salt in oil for 8-10 minutes until translucent.
  2. Add broth, tomato sauce, and remaining seasonings and bay leaves to the pot.
  3. Bring the soup to a simmer.
  4. Reduce heat to low, cover, and cook for 10 minutes.
  5. Serve with your favorite toppings!
Share this!

Chili Garlic Turkey Meatballs

June 9, 2018

I don’t know what exactly it is about meatballs that make them so appetizing. Maybe it’s the slightly browned edges along the outside of each one, or the fact that they’re so quick and easy to chow down. Not sure, what aspect it is, but I love them!

I’m always switching up my spices and ingredients to jazz up whatever ground meat I’ve chosen for the dish. Any meatball is great as an appetizer or bite-sized food for a party, but sometimes, I pair them with veggies and a sauce for a complete meal.

For these, the combo of spicy chili sauce and lots of garlic is deeeelish! You’re going to want to double this batch.

Print Recipe
 Chili Garlic Turkey Meatballs
Prep Time 10 minutes
Cook Time 15 minutes
Servings
meatballs
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
meatballs
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large bowl, sprinkle all of the seasonings evenly over the ground turkey.
  3. Add in the eggs, chili sauce, and flour.
  4. Gently mix together just until combined.
  5. Onto a lined or greased baking sheet, spoon individual meatballs out, about a tablespoon and a half in size, until all of the meat is portioned out onto the baking sheet. I like to use a melon ball scooper - makes it super easy and fast! If you want, you can roll each one in your palms for a rounder meatball, that just takes way more time that I usually want to invest. To each his own!
  6. Bake for 15 minutes or until the centers are done.
  7. Drizzle with more chili sauce, if desired and serve immediately or keep them warm in a crock pot!
Share this!

Southwest Hamburger Helper

April 24, 2018

The name says it all: Hamburger Helper. I don’t know about you, but HH will always have a special place in my heart! Who’s with me?

This southwest take on the classic is total comfort food – the best kind of food, in my opinion. Give me some pasta, a creamy sauce, some ground beef and I am one happy girl!

This Southwest Hamburger Helper uses my Pepperjack Cheese Sauce, pasta, ground beef, and a few seasonings. It’s almost as simple as the original!

You can use any pasta you like – I like to use Banza Chickpea Rotini for this recipe. It’s high in protein and fiber with super-clean ingredients. Chickpeas aren’t paleo, but we do well with them – to each his own! Life’s all about balance. I also love Bellabondanza’s Green Bean fettuccine – it’s DELICIOUS, low carb, and packed with protein too. Do what works for you!


Print Recipe
 Southwest Hamburger Helper
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. In a large pot, cook the pasta according to the directions.
  2. While the pasta is cooking, brown the meat over medium heat. This should take about 5-8 minutes.
  3. Once the pasta is cooked to your liking, drain it and add it to your ground meat. (If you used good quality beef, you shouldn't have any fat to drain!)
  4. Add the cheese sauce and seasonings to the pasta.
  5. Combine ingredients and cook for another 3-5 minutes until the sauce is heated through and thickened slightly.
Recipe Notes

* Pepperjack Cheese Sauce recipe - follow the directions to make it into a pasta sauce. You'll need 2 1/2 cups of broth. You can use the entire recipe or only half, depending on how saucy you like it. The pasta may absorb a decent amount of it, as well.

Share this!

3-Minute White Garlic Pizza Sauce {Dairy Free}

April 15, 2018

Yea, you read that right – THREE minutes. This sauce can probably be made even faster if you have a powerful food processor and some quick hands.

Who doesn’t love some good pizza? …Actually, I know there are some crazies out there that just really don’t like it. I personally know a couple of them. That’s just unnecessary negativity, in my opinion. IT’S PIZZA! What’s not to love?!

Unfortunately, there’s actually a lot to dislike if you’re dairy, gluten, or grain free, OR just trying to eat clean. Pizza doesn’t typically fit into most “diets,” but if you look hard and put in a bit of effort, a good, guilt-free pizza can be made. This sauce makes it even easier! However, if you’re looking to treat yourself and you don’t have any dietary restrictions, by all means, TREAT YOURSELF! Pizza is definitely a meal that I treat myself to every now and then – gluten, grain, dairy, plenty of grease and all!

I usually go the classic route with a tomato-based sauce topped with sausage or pepperoni. However, if I ever visit a pizza place with a white garlic pizza on the menu, it’s hard to stick with the classic. I’m talking creamy garlic…not the plain pizza drizzled with olive oil and sprinkled with minced garlic and veggies. NO, THANKS.

This sauce perfectly mimics that creamy, alfredo-like sauce on those white pizzas. It’s so good, I found myself “taste-testing” it way too much – to the point that I almost didn’t have enough. Whoops!

I love food that comes together quickly and easily. As a food blogger, that’s not always how it goes. Always testing and tweaking a new recipe. However, this sauce, with it’s minimal ingredients, takes the cake (or pie!) for quick and easy. It was effortless and needed minimal work and attention. I’ll take that any day!

A quick homemade sauce, pre-made crust, shredded rotisserie chicken, thinly sliced onions, some cheese (I used Kitehill dairy-free Ricotta for the pizza pictured), and you’ve got yourself a homemade pizza in no time at all!

 

Let me know how fast you make yours!

Print Recipe
 3-Minute White Garlic Pizza Sauce
Prep Time 1 minute
Cook Time 2 minutes
Servings
cups (sauce for 1 - 12" pizza)
Ingredients
Prep Time 1 minute
Cook Time 2 minutes
Servings
cups (sauce for 1 - 12" pizza)
Ingredients
Instructions
  1. If you do not have a good blender or food processor**, soak the cashews for 30 minutes in water.
  2. Add all of your ingredients to your food processor or blender and combine until smooth.
  3. Transfer mixture to a sauce pan over medium heat and whisk until thickened - about 1-2 minutes.
  4. ...and it's ready for pizza!
Recipe Notes

*Get the chicken bouillon paste that I use HERE. It's seriously THE BEST.

**I have used a Ninja blender, Vitamix, and a small KitchenAid food processor for this recipe. All have worked just fine. With that being said, some blenders out there just do not cut it. LITERALLY. You can take the chance and try it, even if you question it's power. If worse comes to worse, and the cashews do not blend into a smooth consistency, leave the mixture to hang out in the blender and soften. Come back a half-hour later and blend again! Easy peasy!

 

Share this!

Mexican Potato Bake

March 27, 2018
Cuisine

The only thing that I like just as much as Mexican food is potatoes. I like them in just about every form. This dish combines diced sweet potatoes, but you could substitute your favorite potato instead. Japanese sweet potatoes or red potatoes would be delicious!

With the addition of sweet peppers, chipotle peppers, ground beef, and mexican spices, you’ll whip up a casserole that’s spicy, addicting, and a nice change from typical mexican food.

…which is still absolutely delicious. Change is nice though!

I like to top mine with avocado and dairy-free cheese sauce. You could go crazy with so many different toppings for this! Sour cream, greek yogurt, green onions, salsa verde, the list goes on and on! It would all be tasty!


Print Recipe
 Mexican Potato Bake
Cuisine Mexican
Cook Time 35 minutes
Servings
Ingredients
Cuisine Mexican
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large cast iron skillet (if you don't have a cast iron skillet, you can you a large soup pot or deep nonstick pan, and then transfer to a baking dish), sauté onion, peppers, and potato in oil for 5 minutes or until onions become translucent.
  3. Add ground beef to skillet and sauté 5 minutes while breaking the meat up.
  4. Stir in garlic and all of the seasonings to the ground beef and vegetable mixture and cook for another 1-2 minutes.
  5. Remove skillet from heat.
  6. In a large bowl, whisk together coconut milk and eggs.
  7. Add milk mixture to the ground beef and vegetables and combine.
  8. Transfer skillet to oven (or transfer to an oven safe baking dish first) and bake for 20 minutes.
  9. Cool for 5-10 minutes before cutting.
  10. Top with avocado, cheese sauce (see recipe note for my dairy free Pepperjack Cheese Sauce), green onions, salsa, or jalapeños before serving!
Recipe Notes

Pepperjack Cheese Sauce

Share this!

Instant Pot Chori Pollo Sopa (Chicken & Chorizo Soup)

March 20, 2018
Cuisine

Chori Pollo has been a mexican favorite of mine since the first time I had chorizo. I almost always choose chicken over beef or pork, however, the combination of chicken with the spicy sausage is perfection and I can’t pass it up!

This dish combines all of those flavors with one of my other favorite things – SOUP! It’s also made in the Instant Pot – yet, ANOTHER one of my loves. However, you can make it on your stove top or in your crockpot, as well. It’s will just take a little bit more time.

Print Recipe
 Instant Pot Chori Pollo Sopa (Chicken & Chorizo Soup)
Cuisine Mexican
Cook Time 20 minutes
Servings
Ingredients
Cuisine Mexican
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. With your instant pot set to "Saute", cook onions, jalapeños, chorizo, and chicken pieces for 3-5 minutes or until onions have began to soften. TIP: Sautéing your food for a couple minutes in the beginning will help the pot come to pressure quicker.
  2. Add remaining ingredients to your Instant Pot and stir to combine. Hit the "Cancel" button to take it off of "Saute" mode.
  3. Attach the lid and turn your valve to seal. Press the "Soup" button, adjust the time to 15 minutes, and let it cook!
  4. When the timer goes off, turn the valve to vent, and do a QR.
  5. Serve with chopped green onions, sour cream, avocado slices or my Pepperjack Cheese Sauce (dairy free). See recipes notes for a link to the recipe!**
Stovetop Instructions:
  1. In a large soup pot over medium heat, sauté onions and jalapeños for 5-8 minutes until the onions have become translucent.
  2. Add sausage and chicken to onions and peppers and cook for 5 minutes.
  3. Add spices, broth, and cauliflower rice to your pot. Reduce heat to medium-low, cover, and cook for 20-30 minutes until the chicken is cooked through.
  4. Turn your soup down to low and let simmer until ready to serve.
Crockpot Instructions:
  1. Add all of the ingredients to your crockpot and stir to combine. Cook on high for 3-4 hours or on low for 6-7 hours.
Recipe Notes

*I thaw (or cook for a couple minutes) the frozen cauliflower and then pulse it in my blender for a few seconds to "rice" it. MUCH EASIER than breaking down a fresh head of cauliflower and "ricing" it. You can sub a bag of frozen riced cauliflower. It usually only comes in 12 oz bags; if you prefer not to use a partial second bag, reducing the cauliflower to 12 oz won't hurt the recipe.

**Pepperjack Cheese Sauce

Share this!

Breaded Chicken Cutlets/Tenders (Gluten/Grain Free)

February 19, 2018
Course

Chicken tenders…for kids young and old! They just never get old! These cutlets are wonderful served over creamy pasta, cauliflower rice and gravy, or make them into tenders and dip them in some good ol’ RANCH! You can’t go wrong. Totally kid-approved!

These are made with a combination of gluten free flours and spices that make the crust, crispy and flavorful! Don’t let fried chicken intimidate you. These are a great way to try it out! They’re super simple to bread and fry – you’ll impress yourself! 😉

 

Print Recipe
 Breaded Chicken Cutlets/Tenders (Gluten/Grain Free)
Course Appetizers, Dinner
Prep Time 5 minutes
Cook Time 20-25 minutes
Servings
cutlets
Ingredients
Course Appetizers, Dinner
Prep Time 5 minutes
Cook Time 20-25 minutes
Servings
cutlets
Ingredients
Instructions
  1. In a medium sized bowl (big enough to toss chicken pieces in), beat the egg and water. Set aside.
  2. In a shallow bowl or plate, add 1/4 cup of arrowroot powder.
  3. In a large bowl, mix together remaining ingredients (except for the chicken breasts).
  4. On a cutting board, slice each chicken breast into 2-3 thin slices. (about 1/4-1/2 inch thick) You do this by placing the chicken breast, flat on the board, and laying your hand on top. Hold your knife sideway (parallel to your hand and the board), and cut into the breast. Eyeball it and cut 1/4 inch above the cutting board, leaving a thin chicken slice. I typically can do this 1-2 more times with each breast. It just depends on the thickness.
  5. You can also make tenders, by simply cutting the breast into long chunks. Cooking times may vary with the thickness of the chicken pieces.
  6. In a large, deep cast iron skillet (you could use a good, nonstick or heavy bottom pan/pot), heat oil over medium high heat. (it should take about 4-5 minutes to heat up)
  7. Dip each piece of chicken in arrowroot powder, being sure to evenly coat all sides. Use a fork or your fingers! You might get a little messy! (It's worth it though!)
  8. Follow by dipping each piece of chicken into egg mixture.
  9. Finally, coat all sides of each piece with the seasoned flour mixture, being sure to pat the mixture onto the chicken.
  10. Gently shake off excess flour and place each chicken cutlet into hot oil. Make sure it sizzles when you place it in there. That helps to get a nice crust on the chicken! (Do not over crowd the pan. I usually fit about 3 pieces at a time.)
  11. Cook for 4-5 minutes or until the edges begin to turn golden brown and flip. You should easily be able to flip the chicken when it's done on the first side. If it sticks, do not flip, and cook for another minute or so.
  12. Cook the chicken pieces for 3-4 min on the other side. The thinner you slice the chicken, the quicker it will cook! Usually, when both sides are evenly browned, it's done.
  13. Repeat steps 7-12 until all of the chicken is cooked.
  14. I like to keep the chicken cutlets/tender warm by placing them on a baking rack on top of a baking sheet in a 250 degree oven. It keeps them nice and crispy until you're done cooking them all!
  15. Serve over pasta or rice, or with some Ranch or BBQ sauce! 🙂
Share this!

Low Carb Pizza Cups (Dairy Free)

February 2, 2018
Cuisine
Course

I’d say that 99% of the population loves pizza! …including pizza-inspired dishes! These Pizza Cups will be no exception! I used italian sausage for mine and drizzled them with my Garlic Basil “Parmesan” Sauce, but feel free to use your imagination and mix in any toppings that you’d typically get on a pizza! Onions, green peppers, italian beef, pepperoni, mushrooms, bacon…the list goes on and on! Make plenty of these, they disappear quickly! They’re a perfect 2 (maybe 3) bite finger food for a party! Everyone will be grabbing these up.

The crust is made with cauliflower rice so it has much fewer carbs than the normal pizza crust one would serve. You can feel good about eating this pizza! 😉

Print Recipe
 Low Carb Pizza Cups (Dairy Free)
Course Appetizers, Dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Servings
cups
Ingredients
Cauliflower crust:
Pizza filling:
Course Appetizers, Dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Servings
cups
Ingredients
Cauliflower crust:
Pizza filling:
Instructions
  1. Preheat oven to 425 degrees.
  2. In a bowl, combine all of the crust ingredients until everything is mixed up well.
  3. Separate crust mixture into the openings of a greased cupcake pan. This recipe should make about 12.
  4. Press mixture down into the bottom and slightly up the sides of each cup.
  5. Bake for 10-12 minutes or until the edges start to turn golden.
  6. While the cups are baking, crumble and brown the italian sausage in a saucepan over medium heat.
  7. Once the sausage has all browned, add the remaining ingredients for the filling. Start with 1 tsp of salt and add more as desired. Feel free to add more/less fresh basil or even some oregano! The fresh herbs really add to the sauce!
  8. Remove crust cups from the oven and filling each one with about 3 tbsp of filling. If you can tolerate dairy, sprinkle some raw grass fed cheddar on top!
  9. Return cups to oven and cook for another 5-8 minutes.
  10. Remove cups from pan and DIG IN! Drizzle with my Garlic Basil "Parmesan" sauce for extra goodness!!!
Share this!