Thursday, December 4, 2014

Best Yet Chicken Enchiladas

  • 1 Tablespoons coconut oil
  • 1/2 small onion, peeled and diced
  • 1/2 pound boneless skinless chicken breasts, diced into small 1/2-inch pieces
  • salt and pepper
  • 1 diced jalepeno (optional)
  • 1 cup black beans (we have them in the freezer because we cook these ahead, if you use canned please drain and rinse)**
  • 4-5 Gluten-Free corn tortillas
  • 1 1/2 cups Mexican-blend shredded cheese (Gabby's are made with dairy free cheese and a bit of coconut milk which tends to make the recipe creamier)
  • 1 batch red enchilada sauce (below), or 1/2 can store-bought enchilada sauce
  • (optional: 1/4 cup chopped fresh cilantro)

    1. Preheat oven to 350 degrees F.  
    2. Prepare your enchilada sauce, if making homemade.
    3. In large skillet, heat oil over medium-high heat. Add onion and Jalepeno and saute for 3 minutes, stirring occasionally.
    4.  Add diced chicken, and season with salt and pepper.  Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through (you can also use left-over chicken for this recipe).  Remove from heat and set aside.
    5. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 2 tablespoons cheese. Roll up tortilla and place in a greased 9 x 9-inch baking dish. Repeat with the remaining ingredients.  Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.
    Bake uncovered for 20 minutes.  Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.
    Enchilada Sauce
    1 Tbsp. coconut oil
     1 Tbsp. Gluten-Free Flour Blend
     1-2 Tbsp. chili powder (some like it hot and some not)
    1/4 tsp. garlic powder
    1/4 tsp. salt
    1/8 tsp. cumin
    1/8 tsp. oregano
    1 cup chicken stock


    Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

    My recipes are scaled to serve 2-3 but we usually still have left-overs.  All our ingredients are Organic and meats assumed to be Pasture/Grass Fed Organic.

    **Beans are great for reducing protein costs and stabilizing blood sugars.


    Both recipes adapted from recipes found at: 

    Wednesday, December 3, 2014

    Italian Pork and Potato Cauliflower Casserole

    Since we won't be raising our own meat anymore and good meat protein** is expensive I am looking for ways to create meals that are; low carb, low sugar (moving to no processed sugar), gluten and dairy free.  Our 'meat' servings in this country are way more than a person needs.  We choose to lower the 'meat' serving size and add more vegetables.  Last nights supper was so filling!   I converted these recipes some from the original recipes noted.

    **Good meat protein, for us, is Pasture/Grass Fed, Organic, Locally Raised
    2.NOTE: To make meal prep simpler I combined the onions and bacon from both recipes and cooked them together then divided for the individual recipes and continued each recipe. Instead of simmering the Pork I put it in a casserole and put it in the 350 degree oven for 20 minutes.

    Italian Pork

    2 tablespoons olive oil
    2 tablespoons chopped bacon (we had some shoulder bacon)
    2 teaspoons dried chopped sage (or 1 tablespoon fresh)
    2 teaspoons dried chopped parsley (or 1 tablespoon fresh)
    1 tablespoon chopped dried tomatoes
    2 tablespoons chopped onion
    1/2 pound sliced pork (I used pork chops)
    1/4 cup chicken broth
    1/4 cup coconut milk (I used organic canned)
    1/8 teaspoon salt
    1/4 teaspoon ground black pepper

    Heat the oil in a skillet over medium-high heat. Saute the bacon, sage, parsley, dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
    2.Stir the broth and coconut milk  into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.

    Converted from:

    tasty recipe for potato cauliflower casserole
    Potato Cauliflower Casserole

    1 1/2  cup chopped potato
    1 1/2 cup chopped cauliflower
    (I used roughly the same volume potatoes as cauliflower)
    1 teaspoon Olive Oil
    1 ounces bacon, chopped
    1/2 med onion, chopped
    1/2 cup cheese (I used non-dairy for Gabby)
    1/4 cup Coconut milk

    Directions1. Preheat the oven to 350°F.

    2. Bring a large saucepan of water to a boil over medium-high heat. Add the potatoes and boil for 15 minutes, or until fork-tender. Remove to a casserole dish; do not drain the water from the pot. Add the cauliflower to the pot and boil for 5 minutes, or until fork-tender. Place casserole with the potatoes.

    3. Heat the oil in a small skillet over medium-high heat. Add the onion and bacon and cook, stirring, for 5 minutes, or until soft.

    4. Add the bacon and onion to the casserole dish along with the shredded cheese and coconut milk and stir to mix.

    5. Bake for 10-15 minutes, or until heated through and the cheese has melted.

    Converted from: picture also from that source.