Meatza

Since the Super Bowl fell in the 4th week of my paleo challenge, I knew I needed to make something delicious that would keep me full while I was surrounded by all the delicious dips, chips, chilis, and desserts! One of the owners at Crossfit Hook’d told me he always makes Meatzas (pizza with a meat crust), and I decided to give it a shot! So. Worth. It. This meatza was delicious and I have plenty of leftovers for the rest of the week!

Ingredients:
2 pounds lean ground beef
Garlic Powder
Italian Seasoning
1 egg
All natural tomato sauce (I chose Tomato & Basil)
Any toppings you want
-Sliced peppers
-Sliced onions
-Sliced mushrooms
-Diced Bacon
-Shredded Mozzarella
-Avocado

Directions:
Preheat oven to 400.
Line a baking sheet with parchment paper.
In a large bowl, combine the beef with an egg and a teaspoon each of garlic powder & Italian seasoning.
Press onto parchment paper lines baking sheet into a flat rectangle.
Bake for 25 minutes.
Remove from oven and drain off fat.
Blot with paper towels, and add your toppings!
Pop bake into the oven for 15 minutes.
Let cool & slice!

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Sweet Potato Basil Soup

It has been almost 3 full weeks since I began my paleo challenge with Crossfit Hook’d. Last night I started feeling as if I were getting a cold, so I decided a freezing Friday afternoon is the perfect day to make a crockpot soup! Soup always makes us feel better, right? I got this recipe from http://paleomg.com/sweet-potato-basil-soup/

Ingredients:
2 sweet potatoes, diced
1/2 a yellow onion, diced
2 cloves of garlic, minced
1 tablespoon dried basil
1, 14 oz. can coconut milk
1 cup organic vegetable broth

Directions:
Combine all ingredients in your crockpot.
Stir together.
Cook on high for 3 hours.
Add soup to food processor or blender and purée until smooth.
This soup would be delicious served with bacon & sour cream, or some crumbed sausage on top!

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Tuscan Chicken Salad

The other day, my Mom and I got a delicious container of Tuscan Chicken Salad from Patty’s Pantry. I decided to try and copy the recipe from what I noticed in the ingredients, while adding and removing a few things. It is delicious, and a perfect food to snack on throughout the day or have for lunch!

Ingredients:
2 boneless, skinless chicken breasts (cooked & shredded)
Salt & pepper
Basil leaves
Parsley leaves
2 tablespoons mayo
1/4 cup sundried tomatoes, chopped
1/2 cup quartered artichoke hearts, chopped
1/2 cup baby spinach, chopped
2 tablespoons feta cheese, crumbled

Directions:
Season shredded chicken with plenty of salt & pepper.
Add mayo and mix.
Add in remaining ingredients, combine, and refrigerate for an hour to mix flavors.

This recipe is extremely easy and so delicious!

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French Bread Pizza

French Bread Pizza is something I remember since Elementary school lunches! It’s such a quick and easy meal for lunch or dinner, or cut into pieces, it can make a great snack for a crowd! My boyfriend and I decided to make some tonight! We made cheese, bacon, ranch chicken, and BBQ chicken! Below are the ingredients for all 4 kinds.

Ingredients:
1/2 of a- 10-12″ French Loaf
Mozzarella Cheese
Pizza Sauce, BBQ Sauce, or Ranch
Cooked, diced, chicken
Cooked, crumbled bacon
Salt
Pepper
Butter

Directions:
Preheat your oven to 400.
Slice your French bread in half lengthwise, and then cut each slice in half again to make 4 pieces.

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If you are making a pizza with tomato sauce, top the bread with tomato sauce and then add cheese and other toppings.
Bake for 15-20 minutes.
If you are making a pizza with BBQ or ranch, top the bread with a little butter, and bake the bread for 5 minutes.
Then, add your BBQ or ranch to the bread like you did pizza sauce.
Coat the chicken in a small bowl with salt, pepper, and BBQ or ranch.

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Add the chicken to the bread.
Top with cheese and bacon.
Put back in the oven and cook for another 10 minutes.
This is a picture of all the breads having been in the oven for 5 minutes, then I took them out to add the BBQ sauce, ranch, chicken, etc. to the other two pizzas before finishing them in the oven.

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White Chicken Chili

Repost! Made this White Chicken Chili for my roommates today in the crockpot! It is so delicious and served all of us, with leftovers!!
This time, I was able to cook it on low for the full 8 hours.
I posted this recipe for the first time in February of last year, and since I did not have many followers back then I thought it was worthy of a repost! Also, since I made it again under a different cooking time, and had new reviews from my roommates, I decided to post again!
*I added some minor changes to the ingredients.

This is my first time making a crockpot chili and I was so excited! I found this recipe on Pinterest, and it comes from :
designwinedine.com

Ingredients:
1 1/2 pounds chicken breast, cut into 1 in. cubes
2- 15 oz. cans white beans, rinsed and drained
1- 15 oz. can white corn, rinsed and drained
1 sweet onion, chopped
2 cloves garlic, finely chopped
1 pckg taco seasoning
2- 4.5 oz. can chopped green chiles
1 can cream of chicken soup
1-15 oz. can reduced sodium chicken broth

Extras:
Sour cream
Shredded Mexican cheese
Finely Chopped Cilantro
Tortilla Chips

Ingredients:
Place cut up chicken in the bottom of the crockpot.
Add beans, corn, and onions to the top of the chicken.
Mix together soup, broth, taco seasoning, chiles, and garlic in a large bowl and pour over chicken and bean mixture.
Cook on low for 8 hours
Top with shredded cheese, sour cream, and cilantro.

Serve with tortilla chips!!

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Simple Chicken Pot Pie

Since I am home for the weekend I wanted to make dinner for my family. I had been in the mood for chicken pot pie so I threw together a very simple one.

Ingredients:
1 rotisserie chicken, cut into small pieces
1 can cream of chicken soup
1 can cream of potato soup
1 cup milk
1 can Veg-All
1 can of biscuits (8 count)
1 egg
Butter
Black pepper
Parmesan cheese

Directions:
Preheat oven to 350.
Combine soups, milk, veg-all, chicken, cheese, and pepper in a bowl.
Pour mixture into a casserole dish.
Roll out biscuits until flat and place on top of chicken mixture.
Brush with butter and one beaten egg.
Bake for 1 hour.

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Buffalo Chicken Bacon Burgers

By now, I should probably have my own category on this blog called Buffalo Chicken Recipes, because I make everything buffalo chicken!! This is a really delicious dinner recipe to use of some ground chicken that you may have in your fridge, or to fill your buffalo chicken craving!
I updated this recipe from http://www.howsweeteats.com

Ingredients:
1 lb. ground chicken
1/4 cup buffalo wing sauce
1/2 cup shredded Parmesan cheese
Salt & pepper
4 slices of bacon
4 slices sharp cheddar cheese
4 hamburger buns
Buffalo ranch dressing

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Directions:
Cook bacon over medium-high heat in a non-stick skillet.
Let cool and drain on a folded paper towel.
Mix ground chicken, salt, pepper, buffalo wing sauce, and Parmesan in a large bowl with your hands. (Gets messy, but it’s fun.)
Form 4 patties with ground chicken mixture.
*Warning* Patties are a very odd orange color due to the hot sauce, and can seem very mushy. They will be fine once you cook them and the sauce absorbs, and they will turn to a normal
cooked chicken color!!! (I refrigerated my patties for about 10 minutes to firm them up a bit but you don’t have to.)

Place patties on non-stick pan on medium-low heat and cook for 8-10 minutes, flipping halfway through.
In the last minute or so, top each burger with a slice of cheddar cheese.
Once cheese is melted, add bacon and place each burger on a bottom bun.
Drizzle some buffalo ranch on top and top with the other half of the bun!
Serve with celery sticks 🙂

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Spicy Avocado Chicken Enchiladas

If you want this dinner extra hot, do not seed the Serrano pepper, if you don’t like food too spicy, seed it!

Ingredients:
Sauce-
1 tablespoon butter
1 Serrano pepper, minced
1 garlic clove, minced
1 tablespoon flour
1 cup chicken stock
Salt & pepper
1 cup salsa verde
1/2 cup sour cream
Enchiladas-
8 large flour tortillas
3 cups cooked diced chicken
1/2 packet taco seasoning (mix with chicken while cooking) *optional
2 cups shredded cheddar cheese
1 small onion, chopped
3 avocados, peeled and sliced

Directions:
Preheat oven to 375.
Grease a 9×13 baking dish.
*if you are cooking chicken with the recipe and not using leftovers, add taco seasoning to cooked chicken while hot.
In a medium sauce pan, melt butter over medium heat.
Add Serrano pepper and garlic, sauté for 1 minute.
Add flour and whisk well for 2 minutes.
Add chicken broth, and salt and pepper and bring to a low boil.
Once boiling, whisk in sour cream and salsa verde.
Cook for 5 minutes on medium heat, whisking continually.
Remove from heat.
Add 3/4 cup of sauce to the bottom of your greased baking dish.
Roll one tortilla up with chicken, cheese, onion, and avocado.
Repeat until all chicken is used.
Place tortillas seam side down in dish.
*you may need two baking dishes.
Pour remaining sauce over rolled tortillas.
Sprinkle a generous amount of cheese to cover tortillas.
Bake at 375 for 15-20 minutes.
Sprinkle cilantro over baked tortillas.

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Avocado Chicken

I wanted to spruce up my grilled chicken for dinner tonight and saw a yummy picture on Pinterest! It comes from: http://www.onegoodthingbyjillee.com

Ingredients:
2 chicken breasts
Salt & pepper
Italian dressing
1 avocado
2 slices of cheese

Directions:
Marinate your chicken breasts in Italian dressing.
Add salt and pepper to both sides and cook on the stove, about 3-5 minutes on each side.
Top with peeled and sliced avocado and then add the cheese to the top.
Place in microwave, toaster oven, or regular oven until cheese is melted.

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What To Do With Leftovers

My beautiful Mother made an amazing dinner tonight using the leftovers of my Pesto Pasta salad and some leftover pork tenderloin! She is so resourceful!!!! 🙂
Here is Ang’s recipe:

Ingredients:
Leftover Pesto Pasta Salad
Cooked pork tenderloin medallions, sliced
Mushrooms
Shallots
Asparagus
Chicken Broth
Butter
Sherry Wine Vinegar
Olive Oil
Salt and Pepper
Grated Parmesan

Directions:
Sauté your chopped shallots and mushrooms in olive oil and butter.
Deglaze with sherry wine vinegar.
Add asparagus pieces, chicken broth, and salt and pepper and sauté until tender.
Add the cooked pork until it warms up.
Toss in the pasta with 2 tablespoons of butter to thicken it up.
Top with fresh basil and grated Parmesan.

Thanks Mom for a great recipe addition and ideas to use with leftovers!!!!!

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