- Into your pan, place oil, potatoes and flour. Season with salt and pepper and stir to combine. Let cook for 10 minutes. Next, stir in chicken broth, corn, thyme, basil and onion powder. Cook until potatoes are tender.
- Stir in chicken ALREADY COOKED, cheese, milk and cream, until cheese is melted and fully incorporated. Heat for another 10 minutes to warm the chicken.
- Ladle soup into bowls and top with pepper, bacon and chives. Serve.
.INGREDIENTS:
1 can chipotle chiles in adobo sauce
2 tablespoons unsalted butter
1 zucchini, finely chopped
1 red bell pepper, seeded and finely chopped
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon dried thyme
6 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups whole milk (almond milk)
2 cups chicken stock
6 small red potatoes, peeled and diced small
4 ounces Monterey Jack cheese, shredded (about 1 cup)
4 ounces Cheddar cheese, shredded (about 1 cup)
2 cups diced, cooked sausage OR chicken
1 (30-ounce) can sweet corn, drained
1 (15-ounce) can cream-style corn
1 cup crushed tortilla chips
Chopped cilantro, to garnish (optional)DIRECTIONS:
Remove one chile from the can of chiles and mince it. Remove 1 teaspoon of the adobo sauce and set it aside to be used later. You can save the remaining chiles and sauce for another use.
Melt the butter in a large Dutch oven or stock pot over medium heat. Add the poblano pepper, red bell pepper, the chile from the can, cumin, thyme and oregano, and sauté for 5 to 7 minutes, or until the peppers become soft.
Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.
Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. Slowly stir in the milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.
Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.
Add the shredded cheeses a handful at a time, stirring after each addition until the cheese is completely melted.
Finally, stir in the Sausage or chicken, both cans of corn, the tortilla chips, lime juice and the reserved 1 teaspoon of adobo sauce. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve immediately.
- 1 Pound Ground turkey
- 1 Tablespoon Ketchup
- 1 Teaspoon Dijon Mustard
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Seasoned Salt
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1 1/2 Cups Gluten FreeMacaroni
- 3 1/2 Cups Broth or Water
- 1/2 Cup Velvetta Cheese
- 1 bag frozen cauliflower rice
- 2 Cups Shredded Cheddar Cheese
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Cook the ground turkey in a large skillet over medium high heat until no longer pink. Drain grease and return meat to the pan.
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Reduce heat to low and add the ketchup, mustard, seasonings, macaroni and broth to the pan and stir well to combine.
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Cover and simmer for 12-15 minutes until macaroni is cooked through. At about 5 minutes add in Cauliflower rice.
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Stir in the velvetta and cook until melted.
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Once Velvetta is melted stir in the shredded cheese until well combined.
-1 box noodles cooked
(we used Gluten Free veggie noodles )
-1 package crispy maple bacon-
Cooked & chopped
-1 bag of frozen cauliflower rice
-1 small block of velvetta cheese
1. Once your noodles & bacon are done you can start melting the velvetta. Cub it and heat over the stove until a sauce. Might have to add a splash of milk to make it more liquidy.
2. Once velvetta is melted, add noodles & cauliflower rice into the noodle pan along with the cheese sauce. MIX in bacon.
3. Add mixture into a baking dish. OPTIONAL:: Top with shredded cheese & more bacon.
4. Bake until bubbly at 350.
Ingredients:
-1 tbsp olive oil
-2 bags of frozen ravioli (I used mozz & chicken from costco)
-1 jar marinara sauce (24 oz)
-1 fresh mozzarella log (16 oz) SLICEDDirections:
1. Preheat oven to 350F. Grease 9X13 baking dish with the olive oil and set aside.
2. Cook ravioli as the package directs. Remove a few minutes earlier sine it will continue to cook in the oven. Drain and return to pot.
3. Add marinara to ravioli and pour half of that mixture to baking dish. Spread 1/2 the cheese over the top of the ravioli. Pour the rest of the ravioli over the cheese. Spread remaining of cheese over the top.
4. Bake for about 25-30 minutes or until bubbly and golden brown. Broil for the last couple minutes to brown the top.
INGREDIENTS:
1 can chipotle chiles in adobo sauce
2 tablespoons unsalted butter
1 red bell pepper, seeded and finely chopped
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon dried thyme
6 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups almond milk
2 cups chicken stock
6 small red potatoes, peeled and diced small
4 ounces Monterey Jack cheese, shredded (about 1 cup)
4 ounces Cheddar cheese, shredded (about 1 cup)
2 cups diced, cooked chicken
1 (30-ounce) can sweet corn, drained
1 (15-ounce) can cream-style corn
1 cup crushed tortilla chipsDIRECTIONS:*Remove one chile from the can of chiles and mince it. Remove 1 teaspoon of the adobo sauce and set it aside to be used later. You can save the remaining chiles and sauce for another use.*Melt the butter in a large Dutch oven or stock pot over medium heat. Add the poblano pepper, red bell pepper, the chile from the can, cumin, thyme and oregano, and sauté for 5 to 7 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.*Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. Slowly stir in the milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.*Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.*Add the shredded cheeses a handful at a time, stirring after each addition until the cheese is completely melted.*Finally, stir in the chicken, both cans of corn, the tortilla chips, lime juice and the reserved 1 teaspoon of adobo sauce. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve immediately.
Ingredients:
- 1 3/4 cups low-sodium chicken stock
- 2 cups instant brown rice (if you use white rice or non-instant rice, the cooking time and amount of liquid needed may differ)
- 1 pound broccoli florets, chopped into bite-sized pieces
- 1 teaspoon extra-virgin olive oil
- 1 pound boneless, skinless chicken breasts, chopped into bite-size pieces
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon garlic powder, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons all-purpose flour
- 2 cups milk, divided (I used Almond milk)
- 1 1/2 cups reduced-fat shredded cheddar cheese, divided (about 6 ounces)
Directions:
- Place a rack in center of oven and preheat oven to 375 degrees F. Lightly grease a deep 9-inch-square baking dish or a 3-quart casserole dish.
- Bring the chicken stock to a boil in a large pot, then add the rice. Return to a boil, add the broccoli to the top of the rice (no need to stir it together), then cover, reduce the heat to low, and let cook 5 minutes. Remove the pot from heat and let sit, covered, for an additional 5 minutes. Most of the rice liquid should be absorbed.
- Meanwhile, heat the olive oil in a sautéing pan over medium-high. Add the chicken, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Sauté until cooked through and no longer pink in the center, about 4 to 6 minutes, then remove to a plate.
- Reduce the heat to medium. In a small bowl or large measuring cup, whisk together the flour and 1/2 cup milk. Pour the mixture into the small pot, then add the remaining 1 1/2 cups milk. Cook, stirring constantly until thickened, 7 to 10 minutes. Remove from the heat and whisk in the remaining 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper. Stir in 1 cup of the shredded cheese until smooth.
- Add the rice and broccoli mixture and the reserved chicken to a BIG bowl then add the cheese sauce, stirring gently to coat. Spoon the mixture into the prepared dish and top with the remaining 1/2 cup cheese. Bake 25 minutes until hot and bubbly. Let stand 10 minutes, then serve.
Ingredients:
Crockpot chicken salsa
2-3 chicken breasts
1- 1.5 cups of chicken broth ( get no sodium and 99% fat free)
1 can black beans
1 can corn
I small jar of salsa of choice
Put everything in the crockpot and let cook on high for 4-5 hours or low for 6-7 hours or until you can pull the chicken apart with a fork. Pull chicken apart with fork and put back in the crockpot stir and let simmer for 30 minutes! Serve for tacos, taco salads, anything you want! 🙂
Healthier Taco CrunchWraps
INGREDIENTS- Take the corn tortillas, heat oven to 400° F. Place corn tortillas on a baking sheet and bake for 10 minutes or until crispy.
- In a large skillet, over medium-high heat, cook and crumble the ground beef until no longer pink. Drain grease. Stir seasonings. Cook for 5 more minutes
- Warm the nacho cheese sauce or queso cheese in a microwave-safe bowl. Place the flour tortillas on a large plate. Microwave for 20seconds to warm them.
- Lay one flour tortilla on a flat surface. Spread 1/2 cup of taco meat onto the center of the tortilla. Drizzle a couple Tablespoons of nacho cheese over the meat. Top meat with one crispy corn tortilla. Spread a thin layer of sour cream over the shell. Top with lettuce, tomato and shredded Mexican cheese.
- To fold the crunch wrap, start with the bottom of the flour tortilla and fold the edge up over the center. Continue to work your way around, folding the flour tortilla over the center fillings. There will be a spot left open in the center; cut a piece of another flour tortilla and tuck it in the center, so it’s fully covered.
- Repeat with all remaining tortillas, shells and filling. You’ll have 6 crunch wraps total.
- Spray a large, non-stick skillet with cooking spray. Heat over medium heat. Place one crunch wrap seam-side down onto the skillet. Cook for 2 – 3 minutes, or until golden-brown. Carefully, flip over and cook other side until golden-brown. Repeat process with all crunch wraps. Serve right away. ENJOY!!
Healthy BlueBerry Muffins
Recipe Yields: 6 muffins
Primary Ingredients
.5 cup All-Purpose Flour
.5 Brown Rice flour
1/2 cup Sugar
1.5 teaspoons baking powder
1/4 teaspoon salt
1 egg (room temp)
1/2 cup almond milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
3/4 cup blueberries (or you favorite fruit, nut, or chocolate)
1. Take out eggs, measure milk and let sit on counter to become room temp.
2. Preheat oven to 400 degrees. Line muffin pan withpaper cups or use cooking spray.
3. Melt butter in microwave in glass container. Set aside and let cool slightly.
4. Combine flour, sugar, baking powder and salt in large bowl with whisk.
5. Combine eggs, milk, butter and vanilla in a medium bowl with same whisk.
6. Stir wet ingredients into dry ingredients with whisk.
7. Add blueberries or whatever filler. Using a cookie scoop measure out your muffins. These muffins will bake “up” so there is no need to leave room at the top of the muffin cup.
3. Bake for 15 minutes or until sides are golden brown.
Chicken/Rice/Beans Mix
Ingredients:
3 chicken breast (cooked)
1/2 bag frozen corn (not shown in this picture)
1 can beans (black or kidney)- Drained
3 cups cooked brown rice
Mexican seasonings-Eyeballed measurements
(paprika, cumin, pepper, chili powder, garlic powder, onion powder)
Olive oil
1 TBS Garlic chopped
Recipe:
In a big sauce pan add a splash of olive oil & garlic.
Once garlic is brown, add corn, beans, chicken & rice.
STIR.
Add all seasonings. Let sit for 10-15 minutes so everything can MERRY together!