Chicken Enchiladas

Mexican food is my jam. I’m sure I could live off of it, if I had to choose just one thing to eat for the rest of my life.

Over the weekend, I shared what I bought at the grocery store. Now, I want to share how I’ve been using some of those items so you can get some ideas on how cooking can be fun and full of flavor.

Added bonus…it’s all good for you.

These enchiladas were no joke. We ate the whole pan. But don’t judge. It was a brownie sized pan.

What you need:

  • 2 chicken breasts
  • 1 jar of your favorite salsa
  • 1 bag of Horizon Organic Mexican Cheese blend
  • 1 pack of Siete Foods Almond Flour tortillas
  • 5 green onions, sliced
  • Fennel and Fire Fajita Seasoning, to taste

First, you want to throw the chicken breasts in the Instapot with 3/4 cup of water and some fajita seasoning. Set to 10 minutes on manual, and let the pot do all the work for you. Once it is ready, quick-release the pressure and shred the chicken. I shred chicken with a hand mixer. It’s so easy and mess free.

Now you assemble the casserole. Salsa, chicken, green onion and seasoning on the bottom. Add a layer of tortillas. Then continue layering chicken, cheese, seasoning, onions, salsa, tortillas until you run out of chicken. Top with the final layer of tortillas, cheese and salsa.

Bake covered with foil in a 350 degree oven for 20 minutes. Remove move foil and back for an additional 10 minutes. Serve with sour cream and guacamole.

It was absolutely delicious. I usually try to make enough for leftovers, but this little guy didn’t make it. We ate the whole thing. If you are cooking for more than two people, just double the ingredients and use a 9×13 pan. You may have to bake it for a longer time period, but the outcome should be just as good.

Enjoy this one. We sure did.

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Easy Salmon Cakes with Steamed Asparagus

Sometimes you need dinner to be simple.

Simple dinners are winning dinners.

After a weekend full of travel and hours in the car, I was ready for a real meal. Not something I threw together. But something easy and planned.
Salmon Cakes with Asparagus.jpg
The awesome thing about this dish is the convenience aspect of it.

What you need:

  • 2 cans of wild caught pink salmon
  • 2 eggs, whisked
  • 1/4 cup almond flour
  • A dash of coconut flour
  • Salt, pepper, garlic powder, dried dill and dried parsley, to taste
  • 1 bag of frozen whole asparagus spears

Directions:

Pre-heat oven to 400 degrees.

Whisk eggs in a large bowl.

Open cans of salmon and drain off any excess liquids. Stir into eggs. Add almond flour and coconut flour. The consistency should be well combined and hold its shape when formed into patties, but the mixture should not look dry. If dry, add a splash of water or avocado oil. Season with salt, pepper, garlic powder, parsley and dill.

Line a baking sheet with parchment paper. Form patties out of salmon mixture. Bake for 15 minutes.

While the salmon cakes cook, open the bag of asparagus. In a microwave safe dish, steam asparagus until tender, about 5 minutes. Drain off excess liquid, and season with avocado oil, salt, pepper and garlic powder.

When cakes are ready, plate the asparagus. Top with the salmon cakes.

I served my salmon cakes with a drizzle of Primal Kitchen Ranch and Chipotle Mayo.

Very tasty. Super easy. Low maintenance. Happy bellies. This is one you definitely want to make.

What are your favorite ways to used canned salmon?

 

Steak Tabbouleh 

Green Chef is killing it with their Paleo menu this week. 


I whipped this up in about 20 minutes after my one mile evening run. I loved the cauliflower rice mixture with tomatoes, cucumber, fresh mint, fresh parsley and a lemony vinaigrette. But I think it could have been better with chicken.  

Tonight’s one mile put the hurt on me. 

I’ve not been watching my pace. Just seeing what feels comfortable to my lungs and legs. 

I was much faster today without intending to be. And I felt every step. My calves hurt. My legs cramped up. I had multiple side stitches. I chalk it up to not drinking enough water (and the three very small cookies I ate before leaving work). 

Three days. Three miles. Things are on the up. I love these long summer days. 

Curry Shrimp Salad and One Mile a Day

This dinner was on point. 


Green Chef wins again. I’ve figured out I really like curry. I like to use the spice in my own recipes. I like to eat traditional curry made by this Indian guy at my office. But I don’t love a curry dish at a restaurant. 

 A little curry powder goes a long way. But this shrimp salad is on point. So on point that I plan on recreating in my own way. 

One Mile a Day

In other news, I’ve started running again. My sweet mom gave me a great idea for running inspiration. 

I’ve been hung up on running like my old self. You know…the one who ran 13 miles for fun on the weekends. 

Now the thought of running that far doesn’t even sound appealing. But work has been pretty stressful, and I’ve been craving some kind of mental release. So back to my running roots I go. 

So here’s how it works (in case you want to do it, too):

  • Run one mile each day

That’s it. 

It doesn’t matter if you walk most of it. If it hurts (cause it will). If you kinda hate it (cause you might). If you run the entire mile without stopping (go you). 

What matters is you made the effort. That you did it. Each step works towards a healthier you RIGHT NOW. Not the old you. But the present you. 


This is day two for me. First day was 13 minutes and some change. Today was 12:27. Each day I hope to get a little better, a little stronger. And each day I will honor what my body can do. 

Anyone want to take the One Mile a Day challenge? 

Grilled Kielbasa with Yellow Squash and Roasted Okra

I am in no way a professional cook. But I know my way around the kitchen. 

That having been said…being a grill master is a different ballgame. I play in the minor leagues when it comes to grilling. Like I can do it, but it could be better if someone else did it. 

The boyfriend started the grill. It made it to flaming hot status. I put pork chops covered in BBQ sauce on said grill. And I almost burnt the house down. 

So really…kids, don’t play with fire. 

But dinner turned out pretty good. 

I managed to save the pork chops, but I threw a Pederson Farms Whole30 approved kielbasa on the grill for good measure. 

I roasted the okra in the oven at 375 degrees for about 15 minutes. And I grilled the squash. 

Do yourself a favor and get the Pederson Farms kielbasa. It is a game changer. Sugar free. No nitrates. No MSG. Yes. Yes. Yes. 

Anyone else had issues being the grill master? Or is it just me?