Low Fat Mexican Fiesta Chicken

Low Fat Mexican Fiesta Chicken

 Ingredients:

4-5 Chicken Breasts

1 Package Taco seasoning

2 tablespoons Extra Virgin Olive Oil

2 tablespoons Apple Cider Vinegar

1/4 cup Water

1 Can Diced Tomatoes no salt added

1 Can Black Beans rinsed and drained





Directions:

 Place chicken in freezer bag, mix the taco seasoning in a bowl with oil, vinegar and water, pour over chicken. Add in tomatoes and beans.

Write on bag: 

   1. Cook on LOW for about 4-5 hours or until chicken can easily be cut in half or shredded,

   2. Serve with shredded cheddar

      cheese on top. 

Crock Pot Cheeseburger Soup

Crock Pot Cheeseburger Soup

Ingredients:

1 pound ground beef, browned

½ cup chopped onion

½ cup chopped pepper

1 can diced tomatoes (14.5 ounce)

1 teaspoon salt

1 teaspoon oregano

½ teaspoon pepper

3 cups beef broth

4 cups diced potatoes (skip for Paleo)

8 ounces cheddar cheese, shredded

Directions:

Combine the beef, onion, pepper, spices, tomatoes, broth and potatoes in bag.

Write on bag: ¼ cup flour (almond flour=Paleo), 1 cup milk (almond milk for Paleo)

   1. Cover and cook on low for 8 hours.

   2. About 30 minutes before it is time to eat, combine the flour and milk. Whisk until no   
       lumps remain. Stir into soup. Add cheese and stir again. Cover and cook until soup is 
       thickened…about 30 minutes.

Taco Chili

Taco Chili

Ingredients:

1 lb. cooked ground beef

1 medium onion chopped

1 can black beans drained

1 can navy beans drained

1 8 oz can tomato sauce

2 14 oz. cans diced tomatoes

1 small can diced green chiles

1 package taco seasoning

Directions: Place all ingredients in freezer bag and freeze until ready. 

Write on bag: 1 can diced green onions, shredded cheese

   1. Thaw slightly, place in crock pot and cook on low for 4-6 hours. 

   2. Serve with shredded cheese

Cilantro Lime Grilled Chicken

Cilantro Lime Grilled Chicken

Ingredients

• 4 boneless, skinless chicken breast
• 2 heaping TBS fresh chopped cilantro
• 3 TBSP extra virgin olive oil
• ½ tsp garlic powder
• 1 tsp chili powder
• ½ tsp cumin
• 1 tsp oregano or 1 TBS fresh chopped oregano
• salt and pepper to taste
• 2 TBS fresh lime juice

Pecan Pie Bars

Pecan Pie Bars

INGREDIENTS

For the crust
1 3/4 cups blanched almond flour
1 egg
1 tablespoon coconut oil
1/2 teaspoon arrowroot powder
1/4 teaspoon sea salt

For the filling
10 pitted dates
2 eggs
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1 cup chopped pecans

DIRECTIONS

1. Preheat the oven to 350°F.
2. In a food processor, combine the almond flour, egg, coconut oil, arrowroot powder, and sea salt. Pulse until the dough forms a ball. Line a 10x15-inch glass casserole dish with parchment paper, press the dough evenly the dish, and bake it for 15 minutes.
3. Meanwhile, make the filling by adding the dates, eggs, maple syrup, and vanilla extract to the food processor. Process on high until the filling is smooth.
4. Pour the filling mixture over the partially baked crust. Sprinkle the pecans evenly over the top, and bake the bars for another 25 to 30 minutes. Make sure the bars cool before cutting them.

Paleo Almond Chicken Fingers

Paleo Almond Chicken Fingers

 

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Serves: 4

Ingredients

• 1lb boneless, skinless chicken breasts
• 1 cup almond meal
• 1 tbsp paprika
• ½ tsp garlic powder
• 1 tsp cumin
• 1 tsp cayenne pepper
• 1 tsp black pepper
• 1 tsp sea salt
• 2 eggs, lightly beaten
• olive oil cooking spray

Instructions

1. Preheat oven to 375
2. Slice chicken breasts into long strips, 1-2″ wide
3. Mix together almond meal, paprika, garlic, cumin, cayenne, pepper, and salt
4. Dredge each piece of chicken in egg and then coat with almond spice mixture
5. Place in a cookie sheet greased with cooking spray
6. Repeat with all chicken pieces
7. Bake for 20-25 minutes, until golden
8. Serve!

Low Carb Meatballs alla Parmigiana

Low Carb Meatballs alla Parmigiana

Yield: 15 two-inch meatballs

Serving Size: 3 meatballs

Finally! A delicious gluten free and low carb meatball recipe!

Ingredients

• For the meatballs
• 1.5lbs ground beef (80/20)
• 2 Tbl fresh parsley, chopped
• 3/4 cup grated parmesan cheese
• 1/2 cup almond flour
• 2 eggs
• 1 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/4 tsp garlic powder
• 1 tsp dried onion flakes
• 1/4 tsp dried oregano
• 1/2 cup warm water
• For the Parmigiana
• 1 cup marinara sauce
• 4 oz mozzarella cheese

Instructions

• Combine all of the meatball ingredients in a large bowl and mix well. Form into fifteen 2″ meatballs. Bake at 350 degrees (F) for 20 minutes OR fry in a large skillet over medium heat until cooked through. Pro-tip – try frying in bacon grease if you have any – it adds another level of flavor. Frying produces the golden brown color shown in the photos above.
• For the Parmigiana
• Place the cooked meatballs in an oven safe dish. Spoon approximately 1 Tbl sauce over each meatball. Cover with approximately 1/4 oz of mozzarella cheese each. Bake at 350 degrees (F) for 20 minutes (40 minutes if meatballs are frozen) or until heated through and the cheese is golden. Garnish with fresh parsley if desired.

Notes

Approx nutrition info per “naked” meatball: 121 cals, 8g fat, .7g net carbs, 11g protein

Approx nutrition info per meatball parmigiana: 151 cals, 9g fat, 1.7g net carbs, 12g protein