Easy Crockpot Green Chili Chicken

I make this recipe every few weeks as it is super easy and cutting veggies is optional!

Ingredients:
2 lbs organic boneless skinless chicken breast
1 can rotel tomatoes (I use medium or hot)
2 cans hatch green chili enchilada sauce (hatch brand - mild)
1 jar salsa verde (I use 505 southwestern flame roasted green chile - medium)
1 avocado

Optional Ingredients (dice then toss in crockpot):
2 poblano peppers
2 jalapeños
1 white onion

Set avocado aside.  Place all remaining ingredients in crockpot and mix.  Set time for 6 hours.
Chicken will shred once done.  Freezes well.

Serve in a bowl and top with avocado!

Paleo Pad Thai

So I didn't have the particular ingredients I wanted to use to make this dish therefore I improvised with what I had in my kitchen, which turned out amazing!

Ingredients
1 organic spaghetti squash
2 small heads organic broccoli
1/2 C garden peas
1 lb shrimp
3 organic chicken breasts
2 stalks organic celery
1 yellow bell pepper
1/2 red organic red onion
1/2 carton beef broth

Seasonings
Chinese seasoning
onion powder
garlic powder
ground ginger (ginger powder)
Indian seasoning
red pepper flakes
black pepper
cilantro (fresh preferred)

Sauce
1 packet Justin's peanut butter (I know not paleo but you can sub almond butter)
1-2 Tbsp Tahini
1 Tbsp Coconut Oil (curry flavored)
2 small cans full fat coconut milk (5.46 oz)
1/4-1/2 C Coconut milk creamer (plain)
Dash white rice vinegar
Dash ume plum vinegar
3 dashes gluten free soy sauce (more if needed for flavor)

Directions
Preheat oven to 375-400 (pending altitude)
Bake squash

Cook chicken in crock pot in beef broth for approximately 6 hours (or until you can shred with fork)
Sprinkle Chinese seasoning and garlic powder on chicken

Thaw and remove tails from shrimp.

Spray olive oil and garlic powder on broccoli and steam.  Remove from heat just prior to being done. (should be a little too crisp at this point).

In large pan, heat 1 Tbsp coconut oil.  Saute onion and bell pepper.  Before cooked completely, toss in shrimp and stir until cooked.  Add broccoli, celery, peas, and shredded chicken (from crockpot).
Add remaining seasonings and sauce mixture from above.  Let simmer for 10 minutes.

Shred squash and add into pan then mix all ingredients together.  Simmer for about 10-15 minutes or until all flavors meld.

Enjoy!

Coconut Chicken Bake with Fried Plantains

Tonight I felt like making a dish with a hint of Carribean flavor. 

Ingredients:
1 lb boneless skinless chicken breast
1/2 C almond meal (flour)
1/2 C finely shredded coconut flakes
1 egg
cumin
sea salt
pepper
tumeric
1 large plantain
1Tbsp Coconut Oil

Directions:
Preheat oven to 400 degrees.

Set plantains aside.  Mix all dry ingredients and place in bowl.  Whisk egg and place in separate bowl.  Dip each chicken breast in egg, then dip each side of chicken in dry ingredients until fully covered.  Sprinkle with additional coconut flakes.

Bake for approximately 25-30 minutes or until chicken is fully cooked.

Slice plantains lengthwise.  Heat coconut oil in pan until melted around medium heat.  Cook plantains in coconut oil on each side until slightly browned.

Serve chicken with plantains and enjoy!

Sweet Tator Tuna Fritters

Ingredients
1/3 large organic sweet potato
1/4 C red organic onion
1 Tbsp Mrs. Dash chipotle seasoning
4 eggs
1/4 C plain greek yogurt (optional)
2 packages wild albacore tuna (no salt added)
1 tsp garlic powder
Dash sea salt
1 tsp ground black pepper
2 slices cooked bacon (crispy)

Directions
Preheat oven to 425 degrees.
Grate sweet potato (fine), chop red onion finely.  Crumble/chop bacon.
In large bowl, mix tuna, eggs, bacon, seasonings, onion, yogurt, and sweet potato.

Spray baking sheet with coconut oil.  Form patties by hand and place on baking sheet.

Set timer for 20 minutes.  Half way through (approximately 10 minutes) flip patties over.
Cook remaining 10 minutes.

I had extra sweet potato left over so I sliced them, sprinkled with garlic salt, and baked with patties.

These fritters are also great reheated!

Orange Garlic Chicken

Ingredients:
4 boneless skinless chicken breasts
2 organic oranges
4 leaves fresh basil
1/4 C olive oil
1-2 garlic cloves

Squeeze juice of oranges, should be close to 1 cup fresh juice.  Mince garlic and chop basil leaves.
Puncture chicken with fork or knife and place chicken in dish to marinate.  Add olive oil, orange juice, garlic and basil.  Cover and marinate for 24 hours.  Grill chicken and enjoy!

Bison Roast - Mexican Style

Felt like making something completely different today, so I threw this recipe together.

Ingredients:
1 grass-fed bison roast (about 3 pounds)
garlic powder
cumin
oregano
onion powder
cinnamon
2 bay leaves
1 1/2 C organic beef broth
1 Tbsp bacon grease

Directions:
Trim fat from sirloin tip (if any at all)

Turn crockpot on to 6-8 hours:
Add beef broth and bay leaf

Add 1 tsp of each of the dry ingredients (garlic powder, onion powder, oregano, cumin) and 1/2 tsp cinnamon in a bowl.  Heat bacon grease in skillet (over medium heat).  Mix dry ingredients together and rub all over roast, covering completely and using all spices.  Place roast in skillet, searing each side for 30 seconds to a minute (tongs are helpful during this). 

Using tongs, place roast in crockpot and cover for 6-8 hours (or until you can easily shred meat with a fork).

Mexican Shredded Chicken & Cauliflower Rice

Happy 4th of July!!!
For the 4th I decided to make a Mexican dish.  I know there's beer in the chicken but I was out of chicken broth!

Shredded Chicken
Ingredients:
4 boneless skinless chicken breasts
1/3 lime beer/mexican beer
1/4 C water
1 jalapeno
1 can diced green chiles (mild)

Seasonings:
chili powder
onion powder
garlic powder
tumeric
sea kelp
black pepper

Cauliflower Rice
Ingredients:
1 head cauliflower
1 jalapeno
1/2 green bell pepper
1/2 white onion
1/3 bunch cilantro

Seasonings:
white pepper
black pepper
sea salt
cumin (lots!)
paprika
tumeric
onion powder
garlic powder

Directions:
Put defrosted chicken breasts in crockpot on low for 4 hours.  Add all ingredients and seasonings!

Rice the cauliflower and put in large bowl.  Add veggies, tomato paste and seasonings.  Heat in microwave for ~6 minutes.  Enjoy!

Make fresh guacamole on the side for topping.

Cauliflower Rice

 

Fresh homemade guacamole

Crockpot Chicken

Shredded chicken topped with guac and cauliflower rice

Shredded Chicken

The hubby's version loaded with hot sauce :)

Bacon Wrapped Scallops and BBQ Shrimp

Love this recipe, well I guess I love anything with bacon!

Ingredients:
1 pkg large scallops
1 pkg jumbo shrimp
1 pkg applewood bacon (thinly sliced)
BBQ sauce

Directions:
Place shrimp on skewer and lightly coat with BBQ sauce.  Cut bacon strips in half.  Wrap each scallop with precut piece of bacon and place on skewer.  The skewer will hold bacon in place.  Lightly coat with BBQ sauce.  BBQ until done.  I like my bacon a bit toasty on the edges.

Spicy Indian Stir-Fry

This is a great dish to put together during the week for dinner or lunch the next day.  I made this one on the spicy side 'a la Murff'!

Ingredients:
3 Chicken breasts
1/2 Red onion
1 Jalapeno
1 Poblano pepper
1 Red bell pepper
2 Cups fresh shitake mushrooms
3 Green onions (scallions)
1 tsp tamarind paste
1 tsp red chili paste
Tamari soy sauce (few Tbsp)
Spicy thai chili (1/4 cup)

Directions:
Heat pan with olive oil.  Cut chicken breasts into cubes, add to pan.  While chicken is cooking, chop all veggies.  Add veggies to pan and stir-fry.  Add seasoning and continue to cook until chicken is cooked through and veggies are sauteed.  Cover and simmer for 5-10 minutes.

Seasoning

Rosemary Bacon Wrapped Pork Chops

This makes a tasty meal and takes only minutes to put together!  Tonight I am making this dish with a side of grilled zucchini and squash.  This meal will feed 3-4 people.

Ingredients:
4 Pork chops
Thinly sliced bacon
Fresh rosemary leaves
Oregano
Cajun Seasoning
3 Zucchini
3 Squash

Directions:
Sprinkle pork chops with a dash of oregano.  Place fresh rosemary leaf in the center of pork chop.  Wrap 1 thin slice of bacon around pork chop and rosemary.  There is no need to wrap pork chop with string to make bacon and rosemary stay.  Once it is on the grill and the bacon begins to cook, it will hold everything together.  Spray with olive oil and grill over medium heat until pork chop is cooked and bacon is crispy.

Wash zucchini and squash and slice in half.  Sprinkle with garlic powder and cajun seasoning.  Spray with olive oil and grill over medium heat until cooked.  (Make sure you take the veggies off before they get overcooked).

Here are the ingredients for the pork chops

Organic rosemary

Sprinkle with oregano and place rosemary leaf in center of pork chop

I use Applegate Organics bacon for this recipe because it is sliced thin and contains no nitrites or nitrates

Wrap 1 slice of bacon around center of pork chop, securing rosemary in place

 Zucchini and squash, sprinkled with garlic and cajun spices

Grilled and ready to eat!