BBQ Chicken Chili

Ingredients:
2 tablespoons olive oil
1 cup red onion, diced
1 jalapeño pepper, seeded and diced
2 garlic cloves, minced
1 1/2 tablespoons smoked paprika
1 tablespoon plus 2 teaspoons chili powder
1 tablespoon ground cumin
1/2 teaspoon black pepper
1 teaspoon kosher salt
pinch of red pepper flakes
12 oz cooked boneless, skinless chicken breasts, shredded
12-oz jar roasted red peppers in water, drained and chopped
1 1/2 cups canned cannellini beans, rinsed and drained
1 1/2 cups canned kidney beans, rinsed and drained
3 cups low sodium chicken stock
1 28-oz can diced tomatoes
1/2 cup barbecue sauce
11 tablespoons reduced fat cheddar cheese, for topping
chopped cilantro, for topping


Directions:

Heat a large pot over medium heat and add the olive oil, onion, jalapeño, and garlic.  Cook until soft, about 5 minutes.  Add the paprika, chili powder, cumin, black pepper, salt, and red pepper flakes.  Stir and cook for 5 more minutes. 

Add the chicken, red peppers, beans, chicken stock, tomatoes, and barbecue sauce, stirring to combine.  Cover the pot, lower the heat to medium low, and cook for 20 minutes.  Remove the lid and taste, adjusting the seasoning to taste, if needed.  Cover and cook another 10 minutes.

Ladle the chili into bowls and top with cheddar cheese and cilantro. Enjoy!

Source:  SkinnyTaste

Chicken with Peanut Sauce

Ingredients

2 cloves garlic
2 inches fresh ginger
1 Tbsp coconut oil
1 lb. chicken breast
1 (14 oz.) can coconut milk
½ cup natural peanut butter
2 Tbsp soy sauce
1 Tbsp brown sugar
1 teaspoon sriracha hot sauce (or more)
1 medium lime
¼ bunch cilantro
4 cups cooked jasmine rice

Directions

If you don’t have cooked jasmine rice on hand, begin cooking your rice first so it will be ready by the time the chicken and sauce are complete.  (My Note:  Try my method for perfect jasmine rice)

To begin the sauce, mince the garlic and then peel and grate the ginger into a large skillet or pot. Saute both in the coconut oil over medium heat for about 2 minutes or until they are soft and fragrant.

Cut the chicken into small pieces (about one inch across). Add them to your skillet or pot. Saute until lightly browned and cooked through (about 10 minutes).

Turn the heat down to low and add the coconut milk and peanut butter. Stir gently to combine the two and dissolve any browned bits off of the bottom of the pan. Once the sauce is relatively smooth, add the soy sauce, brown sugar, sriracha, and juice from half of the lime. Stir to combine and heat through (about ten minutes).

Pull the cilantro leaves from their stems and roughly chop. Scoop about one cup of jasmine rice into the bottom of each bowl and then top with the chicken and sauce (about ¾ cup). Sprinkle the fresh cilantro over top and enjoy!

Source:  Slightly adapted from Budget Bytes

Oven Chicken Fajitas

Ingredients

SEASONING
1 Tbsp chili powder
½ Tbsp paprika
½ tsp onion powder
¼ tsp garlic powder
¼ tsp cumin
⅛ tsp cayenne pepper
1 tsp sugar
½ tsp salt
½ Tbsp corn starch

FAJITAS

2 small (or 1 lg.) onion
2 medium green bell peppers
1 medium red bell pepper
1 lb. chicken breast
2 Tbsp oil (I used melted coconut oil)
1 medium lime
Fajita fixin's:  tortillas, cheese, cilantro, sour cream etc.

Directions:

Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, salt, and corn starch).

Cut the onion and bell peppers into ¼ to ½ inch wide strips. Place them in a large 9×13 inch casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.

Sprinkle the seasoning over the meat and vegetables. Drizzle the oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from half of the lime over top of the meat and vegetables after it comes out of the oven.

Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, some cheese, and an extra squeeze of lime if desired.

Source:  Budget Bytes

NOTE:  I omitted the sugar in the seasoning mix.

Fire-Roasted Slow Cooker Pork Tacos

Ingredients:

2-3 pound pork loin roast
1 bag frozen fire roasted peppers and onions
1 (15 oz) can fire roasted diced tomatoes
1 tbsp minced garlic
1 tsp cumin
1 tsp smoked paprika
1 cup chicken broth
Taco Fixin's:  tortillas, cheese, cilantro, lettuce, tomato, etc.

Directions:

Put everything in the slow cooker.  Stir to combine.  Cook 8 hours on low until the pork falls apart and shreds easily.

Optional:  Season the pork with salt and pepper and sear in a skillet with hot coconut oil before placing it in the slow cooker.  This is not crucial, but it definitely gives the meat better flavor.

Serves:  An Army

Source:  Adapted from Paleo Slow Cooking by Chrissy Gower

White Beans, Sausage, and Kale

Ingredients
1 pound (approx) smoked sausage
2 cups chicken broth
2 cloves of garlic
1 teaspoon dried oregano
1 tablespoon olive oil
2 cans Cannellini beans, rinsed and drained
Two medium sized tomatoes, diced small
6 cups chopped kale

Directions
Brown the sausage in a little bit of olive oil in a Dutch oven.  Do not drain.  Add the garlic and cook for a minute or two until fragrant.  Add the broth and bring to a simmer over medium-high heat. Add the oregano, beans, and tomatoes.  Simmer 10 minutes to blend flavors.  Add the kale and cook just until the leaves are wilted.  Add salt and pepper to taste and serve.

Serves 4

Source:  Adapted from It's My Side of Life

Greek Dressing

Add the following ingredients to a jar (I use a 6 ounce jar) and shake to combine.  Cover tightly and store at room temperature.  Shake to re-combine immediately before pouring.  This is best if it is allowed to sit for at least a couple of hours prior to serving.

1/4 cup olive oil
1/3 cup red wine vinegar
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp black pepper
1/4 tsp kosher salt
1/4 tsp onion powder
small squirt Dijon mustard

Source:  scaled down from AllRecipes.com

Caprese Chicken Pasta Salad

Ingredients:

1/2 pound boneless, skinless chicken breast
1 tsp coconut oil
balsamic vinegar, to taste
1 pound penne pasta
2-3 Roma tomatoes, seeded and diced
4 ounces mozzarella cheese, cubed
7 ounces basil pesto (I used Trader Joe's)
Salt and pepper to taste

Directions:

Bring a large pot of generously salted water to a boil.  Cook the pasta until al dente according to the package directions.  Drain and set aside.  Do not rinse!

Meanwhile, pound the chicken breast to an even thickness and season it with salt and pepper.  Heat the coconut oil in a pan over medium-high heat.  Saute the chicken until cooked through.  Brush or drizzle with balsamic vinegar and remove from heat.  Let it rest for about 5 minutes, then dice into bite-sized pieces.

Stir the pesto into the pasta.  Fold in the chicken, diced tomatoes, and cheese.  Season with salt and pepper to taste.  Serve cold or at room temperature.

Serves 6-8