Chicken Enchilada Soup

Soup is such a comfort food during fall and winter.  I can eat soup every day and be perfectly happy.  This recipe is done in a slow cooker which makes my life so much easier during the week.  I love to throw everything in the slow cooker in the morning and smell all of the deliciousness when I walk in the door after work.  I prep the veggies on Sunday when I do my meal prep and throw everything in a resealable bags.

Enchilada soup is so good and I finally tried doing this in the slow cooker. It is fantastic!  This makes a big batch and I love being able to have this a few times during the week, especially now that it is finally cooling down.

I use my own taco seasoning because I like to make sure there isn’t any weird ingredients or fillers in my spice mix. I have the recipe at the bottom of this post.  It makes a big batch which I store in a large spice shaker container (one of my old Costco size spice containers).

Slow Cooker Enchilada Soup

Ingredients:
2 pounds boneless, skinless chicken breasts or thighs
8 C chopped veggies, here’s what I used:
½ onion, chopped
2 zucchinis, chopped
1 red bell pepper, chopped
2 carrots, chopped
2 poblano peppers, chopped

“enchilada sauce”
1 14.5 ounce can crushed fire roasted tomatoes
4 C chicken stock
½ C taco seasoning (see recipe below)
3 T New Mexico chili powder
1 can full fat coconut milk

Toppers:
1 bunch cilantro, chopped
1 bunch green onion, chopped
2 avocados, cubed

Directions:
In blender, add crushed tomatoes, chicken stock, taco seasoning, chili powder and coconut milk. Blend until smooth.
In slow cooker, add chicken, veggies and “enchilada sauce”.
Cook on low for 7 hours

Shred chicken with 2 forks and top with cilantro, green onions and avocado

Taco Seasoning

Ingredients:
¼ C + 1T sweet paprika
¼ C smoked paprika
3 T granulated onion
3 T granulated garlic
3 T ancho chili powder
2 T Mexican oregano
2 T pepper
1 ½ T cumin
1 ½ T coriander
1 T cayenne pepper
1 T salt

Directions:
In bowl or large mason jar, add all ingredients and stir to combine. Store in a resealable bag, spice container, or mason jar.

 

 

Brussels Sprouts Breakfast Hash

When I get tired of eggs for breakfast, this is what I make.  A hash with sausage, brussels sprouts, shallots and apples.  Since pomegranates are in season, I added a handful of pomegranate arils. I love the pop of color and flavor they bring to this dish.

Brussels Sprouts Breakfast Hash

Ingredients:
12 ounces sausage, sliced (I like using a spicy sausage)
2 shallots, sliced
1 apple, peeled and sliced
12 ounces sliced brussels sprouts
3 T ghee or bacon fat
Pomegranate arils for garnish

Directions:
In a large skillet, heat 2 T ghee over medium high heat.
Add sausage and stir occasionally until browned. About 8-10 minutes.
Add remaining ghee, brussels sprouts, shallots and apple.
Stir to get everything combined.
Stir occasionally for about 5-8 minutes, or until brussels sprouts are slightly browned.
Add salt and pepper to taste.
Plate your hash and garnish with pomegranate arils.

Whole30, Paleo, Keto, Low Carb, Gluten Free, Dairy Free, Nut Free

Pumpkin Spice Paleo/Keto Muffins

Pumpkin Spice Muffins are a real treat during the fall months.  Try a couple with a spoonful of ghee and enjoy them with a warm cup of coffee and a couple pieces of bacon.  That’s a pretty perfect breakfast in my opinion.

This muffin recipe started as a Paleo muffin recipe, but I have also added a low carb/sugar free Keto option. I prefer using Lakanto Golden Sweetener as a replacement for the honey.

Pumpkin Spice Paleo/Keto Muffins
Makes 12 muffins
Ingredients:
2 C Almond flour
1 C pumpkin puree
1 C chopped pecans
2 eggs
¼ C ghee, melted (you can also swap this out for melted coconut oil)
¼ C honey (use Lakanto Golden Sweetener for Keto and sugar free)
1 T vanilla extract
1 t apple cider vinegar
½ lemon, zested and juiced
1 ½ t pumpkin pie spice
½ t baking soda
¼ t salt

Directions:
Preheat oven to 350 degrees. Grease muffin pan or line muffin pan with muffin liners.
In large bowl add all ingredients and mix everything together until combined.
Spoon muffin mix into greased or lined muffin tins.
Bake for 18-22 minutes.
Let rest for 5-10 minutes and transfer to wire rack if not using muffin liners.

Paleo, Keto, Low Carb, Sugar Free, Vegan, Vegetarian, Gluten Free, Dairy Free

 

Romesco

During one of my rounds of Whole30 I discovered Romesco.  It came in one of my Sun Basket meal preps and I loved it so much I had to try and recreate it.  I made a batch for our last New Year’s Eve party and served it with a beautiful veggie tray and everyone loved it.  It was gone in no time.  Now I know that I need to make a double batch for parties because it is just that good.

This is another versatile sauce that is great on steak, chicken, pork, eggs and veggies. I have also used this Romesco with seared scallops and grilled shrimp.  I hope you try it and love it too!

Romesco

Ingredients:
1 12 oz jar of roasted red bell peppers
2 C slivered or sliced almonds (no skin)
3 cloves garlic
3 T red wine vinegar
2 T tomato paste
½ lemon, juiced
1 t salt
1 t smoked paprika
1 t sweet paprika
1 t black pepper
1/8 t cayenne (optional)
¼ C fresh Italian parsley
½ C Extra Virgen Olive Oil

Directions:
Put everything in food processor except the olive oil and pulse until combined. Add olive oil and pulse until combined.

Whole30, Paleo, Keto, Low Carb, Gluten Free, Dairy Free, Sauce

 

Cilantro Pesto on Grilled Shrimp

The weather is cooling down, but still perfect for grilling.  Change up the usual basil and pine nut pesto for this cilantro and almond pesto. I love the fresh flavors on grilled shrimp.  If you like a little spice, add some red pepper flakes or a pinch of cayenne to this pesto. Then add it to just about anything.  It’s fun to try new ingredients in recipes and dishes you routinely make.

For these grilled shrimp, I seasoned them with lemon juice, olive oil, salt and pepper. They were grilled for 1 minute per side and topped them with this lovely pesto.

Cilantro Almond Pesto
Ingredients:
1 ½ C cilantro
1 C slivered almonds
1 clove garlic
½ t salt
½ t crushed red pepper flakes(optional)
1 C Extra Virgin Olive Oil (EVOO)

Directions:
Place all ingredients except EVOO in a food processor and pulse until combined. Add the EVOO to desired consistency and stir.

Whole30, Paleo, Keto, Low Carb, Dairy Free, Gluten Free

Mango Slaw

I just love this colorful salad. It’s so bright and enticing, isn’t it? The crunch of the cabbage along with the sweet mango and hint of spice really makes this salad something special. It is so refreshing and easy to throw together and it will be a great side dish for your next barbeque. Summer is coming to an end, but this salad is great all year long.

Mango coleslaw
1 large mango, peeled and sliced
1/2 red cabbage, shredded
¼ C chopped chives
½ C cilantro, chopped
Dressing:
1 orange, zested and juiced
2 T EVOO
½ t salt
1 t red pepper flakes

Directions:
This is so easy to make.
I put all of the ingredients in large bowl and mix it up.
Add some extra chopped cilantro and chives for garnish.

Whole30, Paleo, Coleslaw, Salad, Gluten Free, Dairy Free, Nut Free