I often look to pinterest for new recipe ideas. This dinner was definitely inspired by a post I saw on pinterest. But, I used the types of seasoning my family likes, versus the ones in their recipe. :)   I have made this several times now, and everyone enjoys it.. It is also easy to prepare a little ahead of time, and then have the spouse pop in the oven while you are out running errands, at kids practices, or any other thing that keeps you busy! :)

Ingredients:

1 1/2 lbs Chicken Breast
4-6 potatoes depending on size
1/2 Onion Sliced
2 -3 Cups of Green Beans, Asparagus, or Carrots (or a mix!)
1/2 Stick Butter

Seasonings

Granulated Garlic
Granulated Onion
Black Pepper
Salt
Lemon Pepper
Parsley
Italian Seasoning

Directions:

Preheat oven to 350 degree Fahrenheit. Then, slice 1/2 of an onion into thin slices, and spread them across the bottom of your baking dish. Next, wash your potatoes and if they are small red or Yukon potatoes cut them into 4 even pieces, if they are larger russets cut them into approximately 2" chunks. Then, remove any fat/skin from your chicken breast, and chop into approximately 3 inch chunks. I use frozen organic green beans from Costco for this - and it works great. I imagine fresh veggies would work wonderfully too.  I wouldn't choose any vegetable that is too soft to begin with because it does have a long baking time. :)   Next, arrange everything into your pan over the top of the onions. Then, sprinkle with all of your seasonings. I use a generous amount of all of the seasonings, EXCEPT the salt, pepper, and Italian seasoning. Those, get a light sprinkling over everything. Then, I slice the butter into thin slices, and evenly disperse it over the top of everything - if you like butter a lot feel free to add more.  Then, cover the top of your baking dish with aluminum foil and bake for at least 1 and 1/2 hours. Or, until the potatoes are nice and soft.. You do not need to add any fluids to the dish if you cover it tight, the natural waters in the veggies, chicken, and potatoes mixed with the butter create plenty of fluid to keep it all moist.

I am going to be putting two recipes on here, one for the "normal" meat we do, and then another with some yummy extras! Both are super fantastic. The first one is our main go to meat, that is fast and easy!

Ingredients:

2lbs Chicken Breast
1/2 to 1 Cup of your favorite Salsa
1/4 Onion


Chili Powder
Paprika
Granulated Onion
Granulated Garlic
Cumin
Black Pepper


Directions:

Sprinkle each side or your chicken breast generously with your seasonings, then place into a frying pan over medium heat. Add your onions to the pan at the same time. You don't need to add any oil, but you can lightly brush a small amount in the bottom if you want. There are two reasons to cook it a bit before you put it in the crockpot, 1. it will help remove some of the  "water". Have you ever made a crockpot meal, and it came out all watered down? I have!!  2. It will help give it even more delicious flavors. So, cook each side for about 1 minute. Then place it all into the crockpot, and pour your salsa over the top. Put the lid on your crockpot and cook for 6-8 hours on low or 4-6 hours on high! It will fall apart with your fork, mix it all up to evenly disperse all the flavors. It is ready to serve in soft tacos, enchiladas, tostadas, burritos, or on top of nachos.. :)

Now to spice it up with a little homemade salsa Verde.. :)

First, I washed and cleaned 4 tomatillos, 1 Jalapeno, and 1/4 of an onion. Then I roasted them in a pan. I then put them in a blender with a small handful of cilantro and two cloves of garlic - blended it up!  I added this to my normal ingredients from above. You could reduce your normal salsa amount by 1/2 or not use it at all. Up to you. :)  Just put in all the ingredients, cover and cook just like the previous recipe. :)

This is what the meat looks like in the crockpot after I shred it up a little. It falls apart so quickly! :)

I made these little almond flour, grain free, gluten free, low/no carb pancakes for my dad to enjoy.  I had leftover flour from making him an almond cake, and decided I would make up some little pancakes to freeze and give to him. They are super tasty, fluffy, gluten and basically carb free!

Ingredients:

3 eggs (separated)

1 TBSP butter or Coconut oil (softened)
1 TBSP Stevia in the raw (or regular sugar if you are not worried about carbs)
1 tsp Pure Vanilla Extract
1/8 tsp Almond Extract

1 1/2 Cups finely ground Almond Flour
1/2 tsp Baking Soda
1/4 tsp Baking Powder
pinch of salt
1 TBSP Milk ( you can use almond, or coconut too)


Directions:

In an electric mixer, beat egg whites until soft peaks form. Next, add in butter, vanilla, the rest of the eggs, sugar, and almond extract.  Beat for several minutes until creamed nicely - the longer the better, this adds air so that your pancakes will be fluffier.  Next, add in flour, baking soda, powder, salt, and milk. Mix together - then in a preheated pan or griddle. Ladle, about 1/4 cup of batter onto a warm griddle, cook until you see the edges begin to dry out. Flip, and then cook for another minute or so.

Enjoy!  

Ingredients:

2 Cups DRY black beans  (soaked over night and rinsed) (approx. 5-6 cups b.b.)
3 TBSP Chili Pepper
1  tsp Cumin
1 1/2 tsp Paprika
1 tsp Granulated Garlic
1/4 tsp Black Pepper
1/8 tsp Cayenne Pepper
1 Jalapeño (chopped up small - remove seeds for less heat) 
1/4 Cup Diced Sweet Pepper (red, yellow, orange)
1/4 of a dice onion (sautéed)
3 Garlic Cloves minced
4 Cups Organic Low Sodium Broth (vegetable or beef)

*****

1 Can Organic Diced Tomatoes
1/2 Cup Organic Frozen Corn
1 Cup of Zucchini Cubed
1 Cup of Sweet Pepper Diced (red, yellow or orange)
1 Cup Carrots (chopped)




Directions:

In a large bowl or bot soak black beans overnight.  In a large Dutch oven, or stock pan sauté diced onions. Then, add the beans, and remainder of the ingredients to the pot (not the tomatoes, zucchini, 1 cup of sweet peppers, corn or carrots). Bring to a boil, reduce heat to simmer, cover and allow to cook at a soft bowl for at least 2- 3 hours.  Then, add the remainder of the vegetables and simmer for another 30 - 60 minutes - until the vegetables are all soft, and the beans are fully cooked.

*Top with some fresh cilantro, and avocado!

This is our go to Teriyaki sauce. It does contain a bit of sugar, but we generally put about 1/2 of it over 2 - 3 lbs of chicken, and the other 1/4 to 1/2 over sautéed veggies - which are split between the six of us. So, in all reality its not that much sugar for our family. And, it's usually the only carbs in the meal!

This is one of my families favorites.  They always ask for it, it is one of several meals that everyone enjoys! Usually we have someone that is not too fond of the meal, or would prefer something different. But, according to my kids this one always gets A++++.   

Sometimes I make a little parmesan, garlic alfredo sauce to drizzle over the top!

I have been making enchiladas since I was about 15, but I always used a can of enchilada sauce, and would add things to it. But, as we began our quest for healthier eating, all premade foods went out the window. So, I have been playing with homemade recipes for enchilada sauce. I have made one similar to this 2 times now, and we have enjoyed it, I am sure I will continue to tweak it, since it has only been two times, but for now it works, and it is yummy!

Enchilada Meat:

1 tsp Safflower Oil
3/4 Medium onion diced
1/4 Red Pepper (you could use 1/2 of one type if you want)
1/4 Yellow Pepper
1/2 tsp flour
1 - 8 oz can low sodium Tomato Sauce
1 - 16 oz can low sodium diced tomatoes
1 can Diced Green Chilies
1 1/2 Cups Organic Low Sodium Chicken Broth
2 TBSP Chili Powder
3/4 tsp Granulated Garlic
1/2 tsp Onion Powder
1 tsp Parika
1/8 tsp Dried Oregano
less then 1/8th tsp Cayenne Pepper
Pinch of Salt (if you want, we dont use it)
2 lbs  uncooked boneless/ skinless Chicken Breast


Sauce:

1 tsp safflower oil
1 tsp flour
1 1/2 cups Organic Low Sodium Chicken Broth
1/2 can low sodium diced tomatoes
1 - 8 oz can low sodium tomato sauce
2 TBSP Chili Powder
1/2 tsp Paprika
1/4 tsp Granulated Garlic
1/4 tsp Onion Powder
1/8 tsp Dried Oregano
a dash of Cayenne Pepper
1 tsp Diced Green Chilies

Extras:

Corn or Flour Tortillas
Freshly Grated Cheddar Cheese
Fresh Cilantro

Directions:

Meat -

In a large stock pan, or dutch oven over medium heat place oil, onions, and peppers. Cook until softened and browning. Then, add flour stir until it is browned a bit. (this will help your sauce thicken - you do not have to add it!). Now, add the remainder of the ingredients. Bring to a soft boi, reduce heat to simmer/low just enough that it is at a soft boil while covered, and cook for about-2 hours. Then, remove lid, and using some tongs simply squeeze the meat it should fall right apart, if it doesn't you need to cook it longer!  Once, the meat is all shredded, stir and then allow to sofly boil for another 1/2 hour uncovered, this will thicken it up a bit more.  If most of your moisture seems to be gone, then just keep it covered for the last 1/2 hour.  -- Once, cooked place a small amount into a tortilla (we use corn), roll, place your enchilada sauce over the top, with a bit of cheese, and then place in a microwave or oven to melt the cheese.   Top with fresh Cilantro!

*We do sometimes make up a large batch at once, in a casserole dish, but I generally just make them up per person, and freeze the extra meat!

 
Enchilada Sauce:

In a small sauce pan over medium heat place oil and flour cook until brown (again if you dont care about your sauce being thicker skip this part - but note it will be very "watery").  Once the flour is browned add the remainder of the ingredients, cover and let simmer for about 1 hour, uncover and simmer for another 1/2 hour, spoon over the top of your rolled enchiladas.  


*Sometimes, I add a 1/2 tsp of Chipotle Seasoning to the sauce too!
 

While searching on pinterest the other day, I found a recipe for asian inspired grilled chicken.  After glancing at that recipe, I came up with an idea for something we would really enjoy! -- It came out fantastic.