Oooh…have a blast in Mexico! Such a great time to go…when we’re so longing for summer and breezy white coverups! You had me chuckling…love your kitchen story with the kids!
This recipe sounds amazing! And I’m so intrigued by the avocado oil. I’ve never used it…need to try it. Gorgy photos too…making me so hungry! xoxo
- 3 large bell peppers, cut in half lengthwise and cored
- 2 teaspoons coconut oil or avocado oil
- 1 pound grass fed beef
- 1 cup chopped red onion
- 1 cup chopped white or crimini mushrooms
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- ½ teaspoon ground chipotle chili
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup canned tomato puree
- 4 ounces shredded sharp cheddar cheese
- chopped fresh cilantro leaves for garnish, optional
- Place the peppers, cut side down in a microwave safe baking dish. Add 1 cup water to the baking dish. Cover with a layer of parchment or wax paper. Cover with plastic wrap. Microwave on high until the peppers are just starting to soften, 4 to 5 minutes. Carefully remove cover, drain off water and turn the peppers cut-side up in the baking dish.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add beef and cook, crumbling with a wooden spoon until the meat is browned, about 5 minutes. Add onion and mushrooms and cook, stirring often, until the mixture is browning along the edge of the pan and the vegetables are softened, 4 to 6 minutes. Stir in cumin, chili powder, chipotle, salt and cinnamon and cook until fragrant, about 30 seconds. Remove from heat and stir in tomato puree.
- Fill the peppers with the meat mixture (about ½ cup per pepper half). Top with cheese, dividing evenly. Microwave the peppers in the baking dish, uncovered until the cheese is melted and the peppers are tender, 2 to 3 minutes. Serve warm with cilantro on top if desired.
My husband made these pancakes today
and came out absolutely yummy. We used kefir instead of yoghurt -we’re lactose free- and finely chopped leeks because we were out of scallions. The leeks combined with home made hot sauce and parsley. Accompaniment baked potato. I will definitely make them for my daughter, she’ll love them. Thank you!
- 1 large head cauliflower, cut into florets
- 1/2 cup whole wheat or all-purpose flour
- 2 large eggs, lightly beaten
- 3 cloves garlic, minced
- 3 Tablespoons minced scallions, plus more for garnishing
- Olive oil
- Yogurt or sour cream, for serving
Bring a large pot of salted water to a boil. Add the cauliflower and cook it just until fork tender, 3 to 5 minutes. Transfer it to a cutting board and using a sharp knife, cut it into very small pieces. (The cauliflower pieces should be the size of peas or smaller.)
Measure out 4 cups of the chopped cauliflower. (Discard the remaining cauliflower or use for cauliflower tots or mashed cauliflower).
Combine the cauliflower, flour, eggs, garlic, scallions, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl and stir until well combined.
Line a plate with paper towels. Heat a nonstick skillet over medium-low heat and lightly coat it with olive oil. Scoop out 2- to 3-tablespoon mounds of the cauliflower mixture into the pan, flattening the mounds slightly with a spatula and spacing them at least 1 inch apart.
Cook the fritters for 2 to 3 minutes, flip them once and cook them an additional 1 to 2 minutes until they’re golden brown and cooked through. Transfer the fritters to the paper towel-lined plate. Serve them warm topped with yogurt or sour cream.
The only response to someone making you this salad, would be, “I love you.” I mean seriously, if a woman made me this salad, that would be enough for me. I would marry that woman.
- 2-3 cups market lettuce, any variety will work
- 1 cup of canned chickpeas, drained
- 1 red pepper bell, medium dice
- 1 yellow bell pepper, , medium dice
- ½ cup cherry tomatoes, halved
- ½ english cucumber, chopped or sliced
- 6 green onions, sliced
- ½ cup feta cheese
- 1 avocado, sliced
- 1 recipe Basil Vinaigrette
- Arrange the greens on on a large serving bowl. Arrange the other ingredients in groups on top of the greens.
- Serve with the Basil Vinaigrette served on the side
Awesome salad…love all the ingredients! There’s nothing better than a really good salad for lunch or dinner…thanks for sharing!
I cannot believe it took me this long to find your space here! Your recipes look fantastic and I am so excited to try this one! I am MS and am trying to lower my meat intake, especially red meat and have been on the hunt for some great recipes that aren’t full of gluten and dairy and I’m so excited I stumbled upon your site while looking for vegan mac and cheese! Thanks!!
- 10–15 medium shrimp (peeled, thawed)
- 1/4 cup sliced red onion
- One large tomato (sliced 1/3 inch thick)
- 2 yellow squash and/or zucchini (sliced 1/4 inch thick)
- One jalapeño, sliced and deseeded
- 1/3 cup cream or coconut cream
- 2 eggs
- 1 tbsp melted butter or oil (butter works best for texture).
- 2 garlic cloves (1 tsp minced)
- 2 heaping tbsps gluten-free starch or 1/4 cups gluten-free flour (2 tbsp is using arrowroot or corn starch work best).If using almond flour or other gluten free flour, see notes)
- Sea salt and black pepper to taste (extra for serving)
- 1/3 to 1/2 cup grated parmesan or nutritional yeast needing a dairy-free option. Feel free to add more for a cheesier topping if desired.
- 1/2 teaspoon chili pepper flakes or seasoning
- Cilantro and additional chili flakes for toppings and garnish
- First, make sure your shrimp is peeled and thawed out. Preheat oven to 350F
- Next, make sure all your veggies are sliced. If you want more flavor to the dish, lightly brown (dry sautée) your onion in the pan (until fragrant) first. Then lightly oil or grease your pan and layer the rest of the vegetables evenly into the baking dish or pan (casserole dish or cast iron dish work great). Place Shrimp on top or mixed within the veggie layers.
- In a small bowl, mix your cream, garlic, egg, starch, and butter or oil. Whisk together until smooth yellow mixture is formed.
- Pour this evenly over your shrimp and veggie dish. Sprinkle your sea salt and black pepper over casserole dish followed by your grated parmesan, evenly.
- Garnish with red pepper flakes.
- Place in oven and Bake at 350 Fahrenheit for 35-45 minutes, depending on your oven. Just want to make sure that your shrimp are cooked and your veggies are nice and tender. Check at 25-30 minutes to see progress. The shrimp will shrink while cooking.
- *NOTE* If you are using small shrimp, you might want to add them during the last half of baking to ensure they don’t overcook. The top should be a little golden brown due to the baked Parmesan. The eggs should be cooked through.
- Once cooked, remove and more sea salt, pepper, cilantro on top! Feel free to season with additional chili flakes as well.
- You can use nondairy butter or olive oil if desired but the taste and consistency might be a little different. Check around 25 minutes, as the veggies may cook faster.
Notes on consistency
The egg/butter/cream mixture acts as a base, almost like a frittata. You will want to make sure that’s cooked through as well. If you find the consistency too runny, use less cream or one less egg.
Notes for flour substitutes
Thanks to a reader, Gail, for informing me about this. She used coconut flour in place of starch. It is in a ratio of 1/4 of the almond flour. So, in this recipe, you will use 2 tablespoons instead of 1/4 cup almond flour. Add a little extra liquid. You can also use corn starch for those sensitive to coconut.
Made this yesterday and it came out well. Filleting the chicken is the messiest and most time consuming part. I used a Ziplock bag to coat chicken with the taco seasoning. Much faster and easier to shake them up in there, but took more like 2/3 to 3/4 the packet instead of half. Cooked the chicken for about 23 minutes before adding the cheese for two more. I used a finely grated taco blend (Mexican) cheese. Served with Bush’s already seasoned Black Beans Fiesta and light sour cream. Got everything except the beans for Aldi, so super savings. May just try with regular black beans next time and one stop shop there. Hubby loved it and gobbled up leftovers today. Will make again. Thanks, Carrie!
- 3 chicken breasts
- 1/2 package taco seasoning
- 1 cup salsa
- 1 cup shredded cheese
Preheat oven to 375 F (190 C).
Spray a 9X13 baking pan with non stick cooking spray.
Cut chicken breasts in half lengthwise so you have 6 thin chicken breasts. Place chicken in a single layer in the baking dish.
Sprinkle chicken with taco seasoning. Pour salsa over chicken. I used medium salsa and it was not too spicy for my little ones.
Bake for 20-30 minutes or until juices run clear.
Sprinkle with cheese (I used colby jack) and bake an additional 3 minutes or until cheese is nice and melted.
This Healthy Chicken Salsa Recipe is a super easy salsa chicken dinner.
I made this for dinner last night and it was delicious! We don’t use the oven much (live in our RV) so I made it in our waterless cookware and it looked and tasted perfect. ?
I love anything with Lemon as an ingredient! I can’t wait to try this one. Regarding your future trip to the Oregon coast…be sure to visit Seaside, Astoria, Cannon Beach, and Tillamook – specifically the Tillamook Cheese Factory! You’ll be sure to get your Marionberry ice cream there! 🙂 My family lives on the coast.
- 4 boneless skinless chicken breasts
- 3 tablespoons butter
- 1/3 cup chicken broth
- 4 tablespoons fresh lemon juice
- 1 tablespoon honey
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- salt and pepper to taste (I used 1 teaspoon salt and 1/4 teaspoon pepper)
- optional: fresh rosemary and lemon slices for garnish
Preheat oven to 400 degrees and grease a baking sheet or large casserole dish.
Melt butter in a large skillet over medium-high heat. Add chicken and cook chicken 2-3 minutes on each side just until browned. Transfer chicken to prepared baking sheet.
In a small bowl whisk together chicken broth, lemon juice, honey, garlic, Italian seasoning, and salt and pepper.
Pour sauce over chicken. Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger) until chicken is cooked through. Every 5-10 minutes spoon the sauce from the pan over the chicken.
Garnish with fresh rosemary and lemon slices if desired and serve.
I made this for dinner tonight and it was sooooo good. I was unsure about it but it was delicious and was so quick and easy to make. I will definitely make this again! Thanks for the recipe!
I made this per the recipe, omitting the onion (my husband can’t eat them), and it was delicious! It was a bit soupy, which is not a problem, but after adding some shredded ff cheese and plain Greek yogurt, it was perfect consistency! I also added salsa to my bowl, which was a great suggestion!
Printed and in my recipe binder!
2-3 large boneless skinless chicken breasts
2 15.5 ounce cans of reduced sodium great northern beans (drained and rinsed)
1-15 ounce of sweet golden corn (drained and rinsed)
1-4.5 ounce can of chopped green chiles
2-14.5 ounce cans reduced sodium chicken broth
1 medium sweet yellow onion (chopped)
3 garlic cloves (minced)
1 lime (juiced)
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
black pepper (to taste)
paprika (to taste)
Optional: plain Greek yogurt, chunky salsa, and reduced fat shredded cheese for topping
- Place chicken breasts, Great Northern beans, corn, green chilies, chopped onion, minced garlic, and spices in the crockpot.
- Add two cans of chicken broth and squeeze the juice of one lime over the mixture.
- Cook on low for 6 to 8 hours.
- Before removing from crockpot, use two forks to shred the chicken. Stir ingredients thoroughly.
- Serve with toppings as desired. I enjoyed mine with crushed multigrain tortilla chips, plain Greek yogurt, reduced fat shredded cheese, and hot salsa!