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Tuesday, March 8, 2016

Chicken Enchilada stuffed peppers


Hey There
I don't know about you but one of my favorite things is cruising Pinterest and  looking for amazing food recipe ideas. It seems I just can never follow a recipe to a T. I'm always vering off and doing my own thang. Well this recipe is no exception. 

Chicken Enchilada Stuffed Peppers

  

These are so good even my daughter liked them. And the best part, LOW CARB!! 
When you're in the middle of your Hammer and Chisel program and you can only have 2 sevings of carbs a day, you get pretty creative on ways to save those carbs for the important stuff like wine LOL 

When I meal prep on Sunday's I usually throw 4-6 chx breasts into my crockpot. That chicken comes in handy during the week to make quick meals to keep my nutrition on track. This girls got GOALS YO!! 

Now to the recipe -
In a skillet....
2 cups shredded chicken breast 
1 chopped onion 
I can Rotel
1/2 bag organic frozen corn
1/2 bag frozen cauilrice (trader joes brand) you could use homemade too 
1 can beans of Choice rinsed, I used pinto beans
3 TBLS taco seasoning
1/2 - 3/4 Enchilada Sauce
4 peppers, whatever color you like, I like red, orange & yellow bc they are sweeter than green
1/2 cup shredded cheese

Add first 6 ingredients into skillet and heat until hot, add in taco seasoning and enchilada sauce
While chicken mixture is heating cut peppers in half and clean out seeds.
When filling mixture is warmed spoon filling into peppers, place peppers in pan sprayed with oil
Spoon a couple spoonfuls of enchilada sauce on top of each filled pepper and top of each with a sprinkle of cheese.



Top with foil and put in preheated 375 degree oven for 30 mins
after 30 mins take off foil and continue to Cook an additional 20 mins


Top with fresh cilantro and Serve with a yummy side of avocado, tomato salad
ENJOY & happy lifting! 

Sunday, February 14, 2016

CHEESY BBQ KALE CHIPS!

 
Cheesy bbq kale chips 

So I love me a good kale chip and I LOVED the Trader Joes African Smoke Spice... Sadly they discontinued it a long time ago 
But today browsing one of my fave sites... Pinterest I came upon a copycat African Smoked Spice recipe
http://planthungry.blogspot.com/2012/10/clone-recipe-trader-joes-south-african.html?m=1

I was sad when I realized I would need the one ingredient I didn't have on hand, hickory smoked salt.. But low and behold when I swung by the store i realized they have this little specialty salt section AND SCORE!! Hickory smoke salt was just begging me to take him home, which i did. 

Now i would usually make these with ground cashews but not having those and having a limited budget until Friday I skipped that step

I made the spice mix then ripped my 1 bunch of kale off the stems into bite size pcs and washed it.  Then pre heated my oven to 200 
I put the kale into a big bowl and drizzled it with extra virgin olive oil then used about 4 tsp of spice mix then used a spatula  to coat the kale. Then i sprinkled about a Tbsp of nutritional yeast on it and used a spatula to coat the kale  

Sprayed my 2 sheet pans with coconut oil and made a single layer with room to move so air can circulate around them

Cooked for 30 mins then flipped   Turned temp up to 220 and cooked another 30 mins! 

Crunchy and delicious

Monday, February 8, 2016

PIZZA KALE CHIPS

Hey hey
Last week when I was munching on my cheesy BBQ kale chips I had an AWE.MAZE.ING idea!! 

P I Z Z A kale chips! 

Ingredients: 
2-3 TBSP Tomato paste
Pizza seasoning mix (below) 
1/2 cup nutritional yeast 

Seasoning mix: 
2 TBSP Itailan seasoning
1TBSP dried Basil 
1 1/2 tsp onion powder
1 tsp garlic powder
2 tsp oregano
1/8 tsp red chili flakes
1/2 tsp crushed fennel seeds


I used a couple tsps of water in the tomato paste to thin it out a bit and added in a couple TBSP of spice mix.. Then added in a couple handfuls of washed kale torn into pieces.
I used my hands to get the sauce in all the nooks and crannies, after all they are your best utensils! 

Then I sprayed my baking pan with some coconut oil and spread out the kale chips. You dont want them to be to close together. 

Then I sprinkled a good amount of nutrional yeast over the top of them before baking them in a 220 degree oven for 30 mins 
Then I flipped them, sprinkled more nutritional yeast on them and baked for another 30-40 mins until crispy. 

Makes sure to not overload them with sauce bc they seem to not get very crispy when that happens. 


These are so TASTY!! 
I hope you enjoy them as much as my son and I did!!