Ingredients:

• 4 boneless, skinless chicken breasts
• 1 large can chicken broth (or you can use water)
• 1/3 to ½ cup mayonnaise (or more to taste)
• 1/3 to ½ cup Miracle Whip (or more to taste)
• 1/3 to ½ cup sour cream (or more to taste)
• 2 tsp lemon juice
• 2 tsp dried dill (or more to taste)                   
• Salt and pepper to taste
• 3/4 cup chopped celery (more or less)
• 3/4 cup slivered almonds, toasted in oven or under broiler (watch carefully!)

Directions:

Wash chicken breasts under cool water, pat dry and remove tendons as needed.  Simmer gently in chicken broth and enough water to cover for about 20 minutes, or until white and cooked all the way through.  Cool slightly, then slice into cubes or, using slicing blade in food processor, slice.  (May need to chop by hand a little more after slicing.)

While chicken is cooking, in medium-size bowl, combine mayonnaise, Miracle Whip, sour cream, lemon juice, dill and salt and pepper.  Stir to mix.  Add celery, almonds and chicken pieces.  Stir gently together and chill until ready to serve.  (Add more mayo, MW or sour cream if mixture seems too dry.)

Ingredients:

• 5-6 Chicken Breasts
• Eggs (for Egg Wash)
• Panko Bread Crumbs
• Ragu Traditional Tomato Sauce
• 1 8oz package Shredded Mozzarella Cheese

Directions:

• Preheat oven to 450
• Take raw chicken breasts and cover in egg wash
• Place both sides of chicken breasts in panko bread crumbs and cover
• Heat 1/2 cup olive oil in skillet on stove on medium heat
• Cook chicken on skillet until brown on each side
• Remove from skillet and place in baking dish
• Pour tomato sauce over each chicken breast until covered
• Sprinkle mozzarella cheese over each chicken breast until covered (or as desired)
• Bake 450 for 15-20 min until cooked all the way through.
• Serve with spaghetti noodles or without. We like it with our roasted asparagus and cheese.

Ingredients:

• Two 10oz cans mild green enchilada sauce
• One 10.5oz can condensed cream of chicken soup
• One 8oz container sour cream
• 4 cups shredded cooked chicken
• One 4oz can diced green chiles
• 3.5 cups grated mozzarella cheese
• Ten 10in soft flour tortillas
• Toppings if desired: 1 vine ripe tomato, fresh cilantro, fresh lime wedges

Directions:

• Preheat oven to 350 degrees
• Spray 9×13 in baking dish with vegetable oil
• In a large bowl, whisk together enchilada sauce, cream of chicken soup, and sour cream. Spread about 1/2 cup of sauce in bottom of baking dish. Set aside remaining sauce.
• In medium bowl, combine chicken and chiles.
• Sprinkle mozzarella cheese on tortilla, then add some shredded chicken and chile mixture.
• Tightly roll up tortilla and place it seam side down in pan.
• Pour remaining sauce over filled tortillas.
• Bake for 20 minutes.
• Remove from oven and sprinkle remaining mozzarella cheese on top
• Bake until cheese is melted. About 15 minutes.
• Top with chopped tomatoes, cilantro, and/or lime wedges at table.
• Serve with mexican rice and beans.

Original recipe available here.

*Courtesy of Magnolia Blog. Original recipe available here.

Makes 6-8 servings

Ingredients

+ 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)

Optional Toppings

+ 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)

Instructions

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.

The best Salmon you’ve ever had!

1. Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes.
2. Pre-heat the grill.
3. Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use.
4. Grill the salmon to desired doneness.
5. Serve the salmon topped with the avocado salsa, and with rice and patacones or thick green plantain chips on the side.

Original recipe available HERE.

Thanks Tiffany for this delicious meal! Amazing!

INGREDIENTS

The best shells and cheese you will ever have. Thanks Jess!

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.

Ingredients

• 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
• fresh cilantro 
• 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

Directions

• 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. 
• Yield: About 8 enchiladas.

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 Freedom book 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

Ingredients:

• 1 thick round sweet potato
• 2 tbsp cooking fat
• salt and pepper

Directions:

• 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.

Whole30 Ketchup

Ingredients:

• 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.

Directions:

• 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.