*Courtesy of Magnolia Blog. Original recipe available here.
Makes 6-8 servings
+ Three 32-ounce cans chicken broth or 12 cups Homemade Chicken Broth (page 216 of Magnolia Table) + 1 vine-ripened tomato, cut into ½-inch dice + One 15.25-ounce can corn kernels, drained + ¼ cup finely chopped red onion + 1 ½ jalapeño (ribbed and seeded if desired), minced + ½ teaspoon kosher salt + ½ teaspoon freshly ground black pepper + One 5.4-ounce pouch Mexican rice mix, or a similar mix + 4 cups shredded meat from 1 store-bought rotisserie chicken or Perfect Roast Chicken (page 203 of Magnolia Table) + 1 teaspoon ground cumin (optional)
+ ½ cup chopped fresh cilantro + 1 or 2 Hass avocado(s), pitted, peeled, and cut into ½-inch dice + One 13-ounce bag tortilla chips, crushed + 2 cups grated mozzarella cheese (about 8 ounces)
1. In a large soup pot, combine the broth, tomato, corn, onion, jalapeño, salt, and black pepper. Bring to a boil over medium-high heat. Reduce the heat and then add the shredded chicken. Simmer until heated through.
2. Stir the rice mix into the soup. Add the cumin (if using) and simmer for 15 minutes to cook the rice and let the flavors meld.
3. Place the cilantro, avocado, crushed tortilla chips, and mozzarella in separate serving dishes. Ladle the soup into bowls and pass the garnishes at the table.
4. Store leftover soup in a covered container in the refrigerator for up to 4 days.
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
It’s Monday… which means the start of another week and the need for some easy weeknight meals. A fun fact.. I used to be a vegetarian.. for about 2 years… for health reasons. It was a huge adjustment for us as we were newlyweds and I was trying to figure out how to cook yummy meals for my new husband each night. My husband who loves meat. Loves it. And so I began the quest to find yummy vegetarian meals that would satisfy us both – even the toughest meat-eating critics. Here is one of our favorites that I recreated again tonight.
1/2 red onion, chopped
1 small green pepper, chopped
2 teaspoons olive oil
1 garlic clove, minced
1 can (15 ounces) low-sodium organic black beans, rinsed and drained
1 can (15 ounces) low-sodium organic corn, rinsed and drained
6 low carb multi-grain tortillas (8 inches)
1 can enchilada sauce (or homemade)
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 tsp cumin
In a large skillet, saute the onion and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, cumin and cilantro; cook for 2-3 minutes or until heated through.
Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese.
Bake, uncovered, at 350° for 25 minutes or until heated through.
We are nearing the end of our Whole30. I’ll give a full update on how the last 30 days have been after Tuesday of next week. Tonight we tried another recipe from The Whole30: The 30-Day Guide to Total Health and Food Freedombook we’ve been using. We had burgers with sweet potato buns and homemade ketchup. This recipe was quick, easy and delicious. Perfect dinner idea for a weeknight and a healthy alternative to no bun. The ketchup was also incredible- so good that my husband already threw our Heinz bottle in the trash. Another tasty hit!
Sweet Potato Buns
1 thick round sweet potato
2 tbsp cooking fat
salt and pepper
Peel the sweet potato and cut into 1/2 inch thick rounds.
Heat the cooking fat over medium heat in a large skillet, swirling to cast the bottom of the pan.
When the fat is hot, add the largest slices from the middle of the potato, laying them out in a single layer in the pan. Cook until fork-tender and browned, 3 to 5 minutes on each side.
Sprinkle with salt and pepper.
Let cook, then stack a burger and fillings between two slices of sweet potato and serve.
1 cup tomato paste
.5 cup apple cider*
.5 cup apple cider vinegar
1 tsp garlic powder
.5 tsp salt
*Make sure you follow the Whole30 rules when buying apple cider. No sugar added or in the ingredient list.
Heat a medium saucepan ove medium heat. Add the tomato paste, apple cider, and vinegar. Stir completely and let it come to a simmer, do not allow to boil.
Add the garlic powder and salt and cook, stirring frequently to prevent scorching – you may need to turn the heat down to low or simmer here.
Simmer until the ketchup has thickened enough to evenly coat the back of a spoon, 5 to 8 minutes.
Remove from heat and allow to cool.
Serve when cool. Will keep in the refrigerator for 2 weeks.
We are officially halfway through the Whole30. We are both doing well and feeling great! I’ve lost 7 lb already and Kyle has lost 10 lb. He has more energy but I haven’t really experienced or noticed any change in my energy levels. We are both really aware now of how much we used to snack, especially when it came to nibbling little bits here and there as we fed our son. Being on the Whole30 has made a huge difference as we are paying more attention to what we eat and how often.
For dinners we usually grill some meat or fish and steam some veggies but we have made a couple recipes from the Whole30 book. This one is probably our favorite so far- its yummy and easy and since you can cook it in a crock pot its the perfect weekday winter meal. Enjoy!
1 pound ground meat (we used beff)
1 onion, finely chopped
3 cloves garlic minced
1 tsp cumin
1 tsp chili powder
1/2 tsp paprika
1/2 tsp mustard powder
1/2 tsp salt
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 can (14.5 oz) diced tomatoes
2 cups beef broth
Heat a large pot over medium-high heat. Add ground beef and cook until the meat is fully browned, 7 to 10 minutes. Remove the meat and set aside. Add the onions, garlic, cumin, chili powder, paprika, mustard powder, and salt to the pan. Reduce heat to medium low and cook until onions are translucent, 4 to 5 minutes.
Transfer all contents to the slow cooker. Add bell peppers, tomatoes, and broth and set to low heat, cooking for 6 to 8 hours.
With the holidays in full swing there is lots to do and lots to get ready for. And with my husband out of town this week I need quick and easy dinner meals to get us through those busy nights after school and before bedtime.
One of my favorite recipes for a quick and easy dinner are these Creamy Chicken Taquitos. The only downside is they call for shredded chicken which always seemed like a hassle to come by. Usually I’d buy a rotisserie chicken but even that takes a lot of time to prep. So finally I came across this recipe which results in tasty shredded chicken ready in no time. Enjoy!
1 tablespoon olive oil
2 boneless, skinless chicken breasts
Salt and pepper
3/4 cup water or low-sodium chicken broth
In a large 12-inch nonstick skillet with a lid, heat the olive oil over medium heat until hot and rippling. Pat the chicken dry and season with salt and pepper on both sides. Place the chicken top-side down in the hot skillet and let the chicken cook for 5 minutes until golden brown on top. Flip the chicken, add the water or chicken broth, cover the skillet and let the chicken simmer gently over medium heat for 7-10 minutes until the chicken is cooked through (it will register 160 degrees on a thermometer). Don’t overcook or it might be dry. While the chicken is simmering, add additional water 1/4 cup at a time if the liquid evaporates too quickly. Remove the chicken from the skillet. Let it cool slightly before shredding.
So my husband has been spending the last couple of weeks perfecting this recipe he found for a Chili Cook-Off Competition at his work. The original recipe is insanely spicy. So hot I could barely get it down with a glass of milk.. so Kyle has spent the last 2 tries working on perfecting the recipe so it kept the flavor but cuts down the spice. Check out this hearty recipe you’ll definitely want to try this winter!
1/4 cup olive oil
1 large yellow onion, diced
1 medium shallot, diced
7 cloves of garlic, minced (or 3.5 tsp pre-minced garlic from jar)
2 green bell peppers, diced
1 lb. ground chuck
1 lb. chorizo sausage
1 packet of low sodium taco seasoning
1 Tablespoon chili powder
1 Tablespoon of cumin
1 dash of cinnamon
1 teaspoon cayenne pepper
2 teaspoons salt
1 teaspoon freshly cracked black pepper
1 can beef broth
2 cans of black beans, rinsed and drained
3 cans of kidney beans, rinsed and drained
1 can chipolte peppers in adobo sauce
1 can of SweetWater 420 (or favorite beer)
1 28 oz. can of crushed tomatoes in juice/puree
28 oz Prego traditional tomato sauce
1 small can tomatoes and green chilies (Rotel)
1 small can tomato paste
2 15 oz cans yellow corn
Brown the ground chuck and chorizo together, drain, and set aside.
In a large pot, heat olive oil over medium high heat. Add your onion, green pepper, shallot and garlic…sauté until tender. Add in the meat mixture and all the spices and stir well. Add in the beef broth and cook for another 5 minutes.
Add in everything else except the tomato paste and corn. Bring to a boil and cook for 30 minutes, stirring occasionally to ensure nothing is sticking to the bottom of the pot.
Turn down the heat and simmer for another 60 minutes. Add in the tomato paste and corn, cook for 5 minutes and serve when ready.