It is that time again. My monthly recipe contribution to Managing Your Blessings. This month it is a super tasty apple crisp. Make this crisp and you won’t be disappointed. Be forewarned…any leftovers may be consumed late at night quietly as to not alert the sleeping children. Just make sure not to dish out so much to the kids that there isn’t enough left for your late night second helping:) (Coconut oil can be used in place of butter to keep this dessert dairy free.)
I was so happy when I created a gluten free version of my mother-in-laws chicken enchilada casserole. We made multiple to put in the freezer and I was trilled to have healthy easy meals in my freezer once again. Then I decided it was time to be a little more strict. I know that corn and dairy bother me:( So the next time my kids asked for chicken enchilada casserole, I decided to step up to the challenge…a Paleo version. It seemed impossible at first. How was I going to get the creaminess of the sour cream, the tastiness of the refried beans and the texture of the tortillas? I DID IT!!!!
This recipe is soooooo tasty and totally good for you. I didn’t feel at all deprived as my kids snacked on their GF version. The coconut cream gave enough creaminess without the coconut flavor. The zucchini gave the texture of the tortillas without any veggie flavor. And the extra chilies gave enough zing to make me forget about the beans. This recipe is a must try.
Paleo Chicken Enchilada Casserole
- 1 chicken, roasted (can use a rotisserie or cooked chicken breasts)
- 2 Tbsp coconut cream
- 1/3 cup chicken stock
- 2 cans diced green chilies
- 1 tsp cumin
- 1 tsp sea salt
- 1/2 tsp pepper
- 2 zucchini, cut into strips to form noodles
- 1 can green enchilada sauce
- Remove chicken from the bones and shred or cube. Place into a medium size bowl.
- Add coconut cream, chicken stock, chilies, cumin, salt, and pepper.
- Spoon chicken mixture into the middle of a zucchini noodle, roll, and place into a glass pie pan. Repeat until all chicken mixture is used. (You may also layer this more like a lasagna if you prefer.)
- Pour enchilada sauce over entire pan.
- Bake at 350 degrees for 35-45 minutes or until piping hot all the way through.
Diet (other): Gluten free Dairy free, Paleo, Whole 30
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While I stand by my first Paleo Chili recipe, it wasn’t exactly chili to me. It is a great soup and to most a tasty chili but for me, the carrots and peppers added a sweet flavor that just wasn’t chili. So when the kids wanted chili again and I wanted to avoid the beans, I decided to try something new. What could I add that gave the texture of the beans without the sweetness of the carrots and peppers? Ladies and Gentlemen…I have found it. I could eat this chili all day long. I could splurge and add some gluten free cornbread and feel like I was eating my mom’s chili. Perfect for my fall soup consuming needs.
Recipe: Paleo Chili 2
- 2 lbs hamburger
- 1/2 head cabbage, sliced
- 1 onion, diced
- 2 zucchini, diced
- 2 cans diced green chilis
- 3 cans tomato sauce
- 3Tbsp chili powder
- 2 tsp salt
- 1 Tbsp cumin
- Brown hamburger.
- Add onion and cabbage to browned hamburger and saute until tender.
- Add in the rest of the ingredients and bring to a simmer.
- Simmer for 45 min to an hour and enjoy. Can be eaten right away I just find that the longer simmer really locks the flavors in.
Diet (other): Gluten free, Dairy free, Egg free, Paleo
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