As I was trying to figure out what to do with all the tomatillos from my garden I stumbled upon a recipe for tomatillo enchilada sauce. I was wanted to try something other than Salsa Verde so I thought that was great. I made some alterations to make the recipes more kid friendly (less spicy!!). I wanted to share that recipe with you here. I made some chicken enchiladas with this sauce and they turned out amazing.
3 Chicken Breasts
1 pound Tomatillas
1 medium Onion
1/2 bunch Fresh Cilantro
2 Cups Shredded Cheddar Cheese
1 T Extra Virgin Olive Oil
3 Cloves Garlic
3 Banana Peppers
1/2 T Sugar
1/2 tsp Salt
1 tsp Cumin
1/2 Tbsp Tajin Seasoning
To Make Enchiladas:
I used frozen chicken for this recipe. So to start, pre-heat oven to 350 degrees. Place chicken in oven-proof pan and season with Tajin Seasoning and Cumin. Cover chicken with foil and bake in oven until cooked to an internal temperature of 165 degrees Fahrenheit. You can check the temperature using a thermometer like THIS ONE. While the chicken bakes, it’s time to make the sauce! Place skillet on stove over med-high heat. Add 1 T of EVOO into skillet. Saute garlic and onions. Add to skillet: quartered tomatillos and sliced peppers, season with sugar, salt, and cumin. Cook for 5 minutes or until tomatillos tender. Place all contents of skillet in blender or food processor and blend until smooth, set aside.
Once chicken is cooked, shred chicken and place in same skillet used earlier. Top chicken with fresh chopped cilantro and a sprinkle of salt. Cook for 3 minutes. Warm tortilla shells in microwave for 30 seconds to soften. Having soft tortilla will make them more pliable, easier to work with, and less likely to rip. Fill tortillas with chicken and top with cheese. Roll tortillas in a burrito-like fashion.
Place 1 cup of sauce on bottom of 9 x 13 casserole dish, spread out evenly. Fill enchiladas into pan, placing them seam side down. Top with remainder of sauce and sprinkle with the rest of the cheese. Bake the chicken enchiladas in the oven at 350 degrees for 20 minutes or until cheese is melted and bubbly. Serve immediately with desired toppings!
In oven-proof pan, place chicken breasts. Season with Tajin and Cumin, cover with foil. Bake appox 30-45 minutes or until chicken is cooked to 165 degrees.
While chicken is cooking, make the sauce. Start by placing olive oil into skillet. Saute garlic and onions for 3 minutes. Add quartered tomatillos and peppers, season with salt, sugar, and cumin. Cook for 5 minutes or until tomatillos are tender.
Blend all contents of skillet in either a blender or food processor until smooth. Set aside.
Shred cooked chicken and place in same skillet. Add chopped cilantro and mix. Simmer for 3 minutes.
Warm tortillas in microwave for 30 seconds. This will soften them to make them easier to work with.
Fill tortilla shells with 1/3 cup chicken mixture and sprinkle with 2 Tbsp of cheddar cheese each.
Roll tortillas in a burrito like fashion. Fold top of tortilla over contents. Fold in both side of tortilla and roll tightly. Repeat with all of tortilla shells.
Place 1 cup of enchilada sauce to bottom of 13 x 9 casserole pan.
Fill enchiladas into the casserole pan. Top with remaining of sauce. Sprinkle the rest of cheese on top. Place in oven at 350 degrees for 20 minutes until cheese is melted and bubbly.
Why not add beets into a smoothie? Who doesn’t loves smoothies? Well, I have a recipe for that! The Beet Berry Smoothie recipe is loaded full of super foods. Beets, strawberries, blueberries, and Greek yogurt. This recipe is full of foods great for brain and memory function, among a whole list of there things.
Beets are full of vitamins, minerals, and antioxidants. Beets contain a phytonutrient called betalains which has properties that act as a cancer protective antioxidant and also has anti-inflammatory properties. These antioxidants are similar to those for in berries. Beets are a good source of fiber. They also contain glutathiones, which help act to help clean the blood to act as a natural “detox” agent.
Smoothies themselves are great for many reasons. They boost energy, allow you to add fruits and veggies to your diet, a source of fiber, contain antioxidants, lots of nutrients, and the recipes are so versatile. Kids also love them! My boys both have fun gathering all the ingredients and making smoothies of their own.
Here are the ingredients that you will need:
1/3 C Cooked Beets
1/3 C Strawberries
1/3 C Greek Yogurt (or 1/2 Banana)
1/2-1 C Mik (of choice)
1 tsp Vanilla
1/2 T Honey
Smoothies are incredibly easy to make. You can either use fresh or frozen ingredient depending on the season. Smoothie recipes are very versatile. If you don’t have an ingredient you can leave it out or substitute it for something else. No need for yet another run to the grocery store! For all smoothie recipes, simply add all ingredient into a blender or one similar to a magic bullet. I typically like to use a magic bullet because they are very easy to use. They are a mini blender so to speak. The clean up for it is also very quick. If I am making more than one at a time you can either pour into a glass and re-use the same cup or use a blender.
It’s Taco Tuesday again! Here is another Mexican style dish. Salsa verde, or “green salsa” as were like to call it is actually quick and easy if you have all the ingredients. All you need in order to make this is a frying pan and a food processor.
You can make this salsa mild or spicy depending on the kinda of pepper that is added to it. I made a milder version by adding banana peppers. The traditional recipe uses Jalapenos but you could also use Habanero or Cayenne peppers if you want to be adventurous!! Here is a guide to peppers and their level of spicy-ness.
Ingredients for salsa verde:
1/2 bunch Cilantro
2 cloves Garlic
1/4 Onion, medium
1-3 Peppers, sliced with seeds removed
Salt, to taste
Add oil and tomatillos to frying pan, sprinkle with salt and cook for 5 minutes. Add garlic and pepper of choice to pan. Cook for another 5 minutes. In a food processor, add onion and cilantro. Spoon in contains of frying pan with a slotting spoon draining excess liquid. Blend. Serve with chips or use as a topping.
Suggestions for picking tortilla chips:
If you are looking to follow clean eating, not just any chips will do. You need to look and study the ingredient labels when you are shopping. In the ingredients, you want to see whole simple ingredient such as organic yellow corn, expeller pressed vegetable oil, and sea salt. Ones to avoid include ingredients such as white flour, monosodium glutamate, dextrose, or any artificial coloring. Simple whole ingredients are what you are looking for. You want ones free of artificial flavors, artificial colors, and preservatives.
Hooray!! It’s taco Tuesday! This week we had chicken fajitas. Occasionally we will have beef, lentil, or turkey tacos. Really just any food that you can eat out of a soft shell tortillas. It’s the kids favorite night of the week other then spaghetti night. We like to mix it up every now and then.
I’m a huge chicken fan, so these great! They are quick and easy to make, so that’s also a plus. The boys love them too. They are very kid friendly!! Just fry up the chicken, onion, and pepper in a non-stick frying pan like THIS ONE and top with seasonings. Just like tacos, there are so ways things that you can top them with including cheese, avocado, sour cream, lettuce, and/or tomatoes. For a low-carb version, you can use romaine lettuce as a shell!
2 Chicken Breast, sliced
1 Bell Pepper, sliced- use green, red, yellow, or orange (get creative!)
Carb re-feed day? Just craving good, old fashioned pancakes? Well here is a pancake recipe, from scratch. Sour milk gives great flavor but my kids drink milk too fast to have it spoil. This recipe uses vinegar to sour the milk. I like to add a touch of vanilla for extra flavor. Pancakes are great for the weekend. I like to make a double or triple batch for the kids Back-to-School breakfasts, I then freeze the extras. You can do easy add-in like mini blueberries, chocolate chips, or bananas. This is a great base recipe for any kind of pancake that you want. How great! Once you have them frozen, just throw them in the microwave for 30 second, flip and cook 30 more seconds. Its a quick and easy breakfast. Kids love them!
Here what you need:
1 T Vinegar
1 C Flour
2 T Sugar
2 tsp Baking Soda
1/2 tsp Salt
2 tsp Vanilla
For the recipe you need to add the vinegar to the milk and set aside. Combine dry ingredients in a separate bowl. After 5 minutes, add egg and vanilla to the milk and beat. Add flour mixture and mix until smooth. Cook on a hot square griddle pan like this one. If you are making a double or triple batch electric griddles are handy for cooking more pancakes at once. Hope you enjoy these! Freeze any leftover or store in fridge for 3 days.
Hungry for a snack but don’t want to munch on a salad? Green smoothies are great!! They are quick and easy to make with minimal clean-up. They have spinach with contains vitamins, fiber, and antioxidants. Here is a recipe with some mango added. You can use fresh or frozen mango. I prefer to use frozen simply for the convenience of not having to peel and slice mangoes. I don’t like the slime either! Hope you enjoy this as much as I do. For smoothies, I think it’s very handy to use my Magic Bullet. If you are making more than one at a time, a Blender is better.
Mango Green Smoohthie:
1 C Spinach
1/4 C Vanilla Greek Yogurt
2 T Ground Flax Seed
1 T Honey
1/2 C Mango
Add all ingredient into a blend. Mix until smooth. Enjoy!
Cook rice as directed. In skillet sauté garlic, onions, and peppers. Add sausage and sprinkle with seasonings. Once sausage is browned, add chicken stock, tomato paste, and rice. Cook until heated through. Enjoy! Optional add-in ideas- carrots, zucchini, or beans.
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If your looking for a low carb recipe for a side dish, here is one for Veggie Fritters. Instead of using potatoes in the traditional recipe, this one uses squash and carrots. For this recipe, it works easiest with a food processor but you can also use a hand grater.
Using a food processor, shred carrot, zucchini, and onion. Add garlic, flour, eggs, oil, and sprinkle desired amount of salt and pepper. Stir by hand. Form into patties and place on greased frying pan at medium heat. Fry 3-5 minutes or until brown and crispy. Enjoy. Optional: Top with sour cream and dill.
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When you are craving noodles, there is a healthier alternative. Zucchini noodles, otherwise known as “Zoodles”, are a nice carb free opinion. So bust out your spiralizer and make some Zoodles!! Once made, just sauté them in oil. I like to add garlic in the oil prior to adding the squash.
Today I made a lentil and turkey Bolognese sauce to top my Zoodles with! Compared to the traditional recipe, my version is a little healthier and leaner.
First prepare lentils as directed and set aside. Brown turkey in skillet with oil, garlic, onions, carrots, and celery. Season with salt, pepper, and Italian seasoning. Stir in tomato paste, canned tomatoes, and lentils. Heat throughout. Top onto your Zoodles and sprinkle with Parmesan cheese. Enjoy.
Sauteed Zucchini is a great side any time of the day. Today with some eggs!! Just sautee to desired tenderness and add desired seasoning. I like to use garlic powder or a bit of Mrs. Dash. Very quick and easy!