***The simplest crock pot meal in existence!!!! PUT THESE IN THIS MORNING FOR TONIGHT!
3 boneless chicken breasts
1½ cups favorite salsa
2 tablespoons taco seasoning (my recipe to follow or use store bought)
Put crock pot on low, add chicken breast, seasoning then 1 cup of salsa for 6 hours.
Take a fork and shred chicken and add last ½ cup of salsa and mix.
Heat another 30 minutes to an hour.
Juli’s taco seasoning
1 Tablespoons chili powder
¼ teaspoon cumin
¼ teaspoon onion powder
¼ teaspoon cayenne or red pepper flakes
¼ teaspoon oregano
½ teaspoon garlic
Juli’s Cilantro Lime Avocado Cream
2 tablespoons chopped cilantro
1 good squeeze lime juice (1 teaspoon appx)
2 heaping tablespoons sour cream
1 tablespoon olive oil
2 tablespoons or more water
Blend all ingredients except water, in a mini food processor. Scrape sides and add water 1 tablespoon at a time. Blend and repeat until desired consistency.
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1/3 c. butter, softened at room temp
3/4 c. Stevia
3 Tbsp. lemon juice
2 eggs, beaten
1 1/2 c. oat flour
1/2 tsp. salt
1/2 c. almond milk
1 tsp. baking powder
1 c. strawberries, chopped
1/2 c. shredded coconut
1/8 c. Chia seeds
1 tsp. ground cinnamon
Preheat oven 350° and coat loaf pan with cooking spray.
Combine butter, Stevia, lemon juice and eggs in bowl with Chia seeds. Place in refrigerator 5 minutes.
Remove from refrigerator and add dry ingredients into bowl. Slowly add almond milk along with dry ingredients.
Blend only until mixed well. Do not over mix.
Fold in coconut and strawberries. Pour into loaf pan and gently spread to even out in pan.
Place in oven and bake approx. 1 hour or until toothpick test is clean.
NOTE: I used farm fresh strawberries. Frozen might work but will add moisture to bread. You might want to thaw and drain juice if using frozen.
Any fruits can be used here. Just use your imagination.
To get the oat flour, I ground up oats until they were powdered like flour.
Chia seeds are optional here. However, they are a great source of fiber to get into your daily diet. Add them to just about anything and you will notice a change in yourself in no time.
(Photo by Lorinda)
Total Fat: 15.2 g
Cholesterol: 61 mg
Sodium: 222 mg
Potassium: 233 mg
Total Carbohydrates: 15.5 g
Dietary Fiber: 4.0 g
Sugars 1.9 g
Protein: 4.4 g
2 ½ cups cooked quinoa, cooled
4 cups kale, cleaned, deveined, chopped small
3 large eggs, beaten
1 tsp sea salt
½ purple onion
½ cup chives, chopped
½ cup Parmesan, grated (OR MORE)
2 cloves garlic, minced
¾ cup finely ground bread crumbs
2 Tbsp coconut oil plus more for frying
Combine quinoa, eggs, Parmesan, chives and salt in medium mixing bowl.
Heat 2 Tbsp olive oil in skillet on medium heat then sweat onions and garlic, approximately 3 minutes. Add kale to skillet and cook until kale is bright green and soft.
Add kale mixture to quinoa mixture, then add breadcrumbs and stir to combine.
Place clean skillet on medium heat and add enough oil to coat bottom of pan.
Form patties, Fry until golden brown on each side, approximately 5 minutes per side.
1/4 cup canned chipotle
1/2 cup milk
1 3/4 cup cream
1/2 tsp garlic salt
1/4 tsp black pepper
1 Tbsp chicken bouillon
1 tsp cornstarch
Blend canned chipotle with milk till fine. Pour in sauce pan and all ingredients, except cornstarch. Bring to a boil and cook for 5 min. Mix cornstarch with 1/4 cup water and slowly pour in boiling mixture. turn of heat and stir a couple of times.
Serve over chicken or use as a dipping sauce
(Photo by Karla B.)
This recipe makes a huge batch of Enchiladas. Will make like 2 9×13 casserole dishes. So make these when your are having company over. Or you can cut the recipe like I do now. Will have directions for that at the end of this recipe.
2-3 Chicken breast, cooked and shredded
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 can of Cheddar Cheese soup
2 Pkgs of Burrito size Tortilla wraps
2 cans of Enchilada sauce (I use the red, mild sauce, and I use the Large cans)
Cheddar Cheese at least 2 cups (I sometimes used more)
After you have shredded your Chicken mix with all soups and 1 can of Enchilada sauce and some of your Cheddar Cheese. Make sure it is mixed well.
You could also add in a small can of green chilies at this point but I don’t. Pour some of the enchilada sauce in bottom of your casserole dish to keep the wraps from sticking.
Take each wrap and put about 1/2 cup of the chicken mixture in each wrap and spread out over wrap not getting to close to the edge.
Roll wrap jelly roll style and place in the casserole dish in a single layer. Continue with all until chicken mixture is gone.
Pour more enchilada sauce over the top of the enchiladas according to your liking.
Bake @ 350 for 30-45 minutes. During the last 10 minutes or so pull out and layer some more cheddar on top and bake until cheese is nice and golden. These are a huge hit every time I make them.
To cut the recipe
1-2 chicken breast
1 can cream of chicken soup
1/2 can of cream of mushroom soup
1-1 1/2 pkgs Taco size tortilla wraps
2 small cans of enchilada sauce
cheddar cheese to your liking
Do everything the same.
These can also be made with Beef.
2 tubes (10 ea) small canned biscuits
2 oz Neufchatel cream cheese
2 Tbsp Strawberry Jam (or your favorite preserves!)
1/3 c sugar
1 Tbsp cinnamon
½ c powdered sugar
1 Tbsp 1/2 and 1/2 milk
1 tsp butter, softened NOT melted
Preheat oven to 350°F. Spray a pie pan with non-stick spray. Combine sugar and cinnamon in a small bowl and set aside. Combine cream cheese and jam in another small bowl and set aside. Remove biscuits from tubes and flatten slightly with your fingers. Dip both sides of biscuit in the sugar mixture and lay on a plate. Place scant tsp of cream cheese mixture in the center of each. Shingle in the pie plate evenly and sprinkle any remaining sugar mixture over the top. Bake 20-25 minutes or til golden brown and done. Remove and make glaze. Allow bread to sit for a few minutes to cool slightly. Glaze will be thick, can thin in desired, but remember the heat will make it spread. Drizzle over the top and serve warm! ~Enjoy!