Chicken Enchilada Casserole Pie

Chicken Enchilada Casserole Pie

Chicken Enchilada Casserole Pie

Chicken Enchilada Casserole Pie {low carb, gluten-free, nut-free, keto}

2 cups cooked chicken, pulled/chopped into bite size pieces
2 cups spaghetti squash, cooked, dethreaded and chopped into ½ inch pieces
2 cups shredded cheddar
½ recipe Easy Peasy Enchilada Sauce (recipe below)
½ cup salsa
½ cup sour cream
l/2 tsp kosher salt
½ tsp black pepper

Make enchilada sauce (Or use 1 cup of canned enchilada sauce). While thickening, chop or shred your chicken (I like to make this as a “leftover special” after I’ve made grilled or roasted chicken and spaghetti squash as stand alone meals, cut your spaghetti squash and shred your cheese.

Mix everything except 1 cup of cheese in a deep dish pie plate or 8×8 pan. Top with cheese and bake for 20-30 minutes.

Serve with additional salsa, cheese and sour cream, if desired.


Easy Peasy (15 minute) Enchilada Sauce

Easy Peasy Enchilada Sauce {gluten-free, low-carb, sugar-free}

Easy Peasy Enchilada Sauce {gluten-free, low-carb, sugar-free}

OMG…this is so easy, and delicious! I modified this recipe to make it low carb and gluten free. I’m so glad I did. I have made this and used it in a couple different iterations, mostly enchilada bakes and casseroles and it works perfectly.

6 oz tomato paste
¼ cup olive oil
1 ½ cups water
¼ cup chili powder
½ tsp cumin
½ tsp onion powder
½ tsp garlic powder
½ tsp kosher salt

Mix the tomato paste and olive oil in a small saucepan over medium-high heat. Add the water and stir to combine. Add all the spices. Bring to a simmer and cook for approximately 15 minutes, stirring occasionally, or until thickened slightly.

(Use ½ for enchilada casserole pie, save remainder in fridge for approximately 2 weeks, or in the freezer for up to 3 months.)

Country Rib (5 Ingredient) Salsa Stew

Country Rib Slow-Cooker Stew

Country Rib Slow-Cooker Stew {With only 5 ingredients}

Easy, peasy, slow-cooker recipe with only 5 ingredients…plus, don’t worry – it’s not spicy at ALL. If you are worried about the spice, simply use a mild salsa. I couldn’t believe how rich the flavor was, considering the number of ingredients that went into it!

2-3 lbs beef country ribs
16 oz medium salsa
4-6 carrots, peeled and cut into 1/2 inch pieces
1 onion, sliced
6 oz tomato paste
salt and pepper (to taste)

Mix salsa and tomato paste in the bottom of your slow-cooker. Add the carrots and onion. Stir to combine. Salt and pepper all sides of your country ribs, liberally. Nestle the ribs amongst the tomato mixture. Slow cook on high for 4-6 hours or on low for 8-10. About 30 minutes before serving, remove the ribs and shred them. Return to the slow-cooker, stir and serve.

Pairs nicely with rice, mashed potatoes or mashed cauliflower…

Unsightly Beans

Unsightly Beans w/ Radishes
Unsightly Beans w/ Radishes

Unsightly Beans w/ Radishes

Have you ever had roasted green beans? Like really roasted, slightly crispy and a little chewy all at the same time? Perfectly seasoned to perfection and served as the perfect accompaniment to just about anything…NO?!?!?! You don’t know what you’re missing! While these beans may be slightly “unsightly” (haha), and sometimes even downright ugly, they are delicious. On the random occasion that I make green beans any other way, I can visibly see my husband’s disappointment in my choice…regardless, this is a very simple recipe, although it does take awhile to get to the right level of unsightly!

(Today, I added about a pound of radishes, halved, and they are just as good. Not better, but just as good. So if you’re looking for variety, that’s a good place to start!)

2 lbs green beans, whole or French cut (can be frozen)
1 lb of fresh radishes, halved (optional)
1 Tbsp coarse Kosher salt
1 tsp black pepper
2 tsp onion powder
1 tsp garlic powder (or 3 cloves of fresh garlic, crushed)
1/4 cup olive oil, lard or butter

Spread green beans out in a casserole dish – I love my Pampered Chef 9×13, but glass works too. Throw the radishes on top, if you are using them. Sprinkle all the spices so they are evenly distributed. Melt your fat of choice and pour it over the beans.

Roast at 400 for approximately 1.5 – 2 hours. Frozen will take more time, especially if there’s a lot of water or ice on them when you start. If they aren’t getting browned and a little crisp on top around the 1.5 hour mark, stir them up and crank the oven to 425 for about 30-45 minutes. Just watch them at the end. There is a fine line between crunchy and chewy perfection and charred green beans. (I’ve crossed that line a couple times…take my word for it. Set a timer and check every 15 minutes or so!)

Enjoy the fruits of your oven’s labor…

Chocolate Zuchinni Mini Donuts (coconut flour)

Chocolate-Coconut Zuchinni Donuts

Chocolate-Coconut Zuchinni Donuts {low-carb, gluten-free, grain-free, paleo}

Chocolate Zuchinni Mini Donuts (coconut flour)

½ cup coconut flour (sifted)
½ cup raw cacao powder {or cocoa powder}
1 tsp baking soda
1 tsp baking powder
½ cup erythritol
3 droppers English Toffee Stevia
1 tsp plain stevia {Better Stevia isn’t bitter}
½ cup coconut oil {or butter}, melted
1 cup pureed zuchinni {or 1.5 cups shredded}
4 large eggs

3 raw chicken livers (I don’t recommend this without a high powered blender)
1 egg shell, boiled-dried-powdered, ½ tsp
½ cup chocolate chips

Mix all the liquid ingredients. (I use my vitamix, but you could use a hand blender or stand mixer…you just want it well-mixed.)

*If you are using the livers and/or the egg shell, add it now and let it blend for at least a minute. Nothing ruins a good chocolate donut like a fat bite of chicken liver or egg shell. As long as you mix them well, you can’t taste either and it’s a great addition of the nutrients from the offal and/or the calcium from the egg shell!*

Add the erythritol, then add the baking soda and baking powder, followed by the cocoa powder. Mix well before adding the sifted coconut flour (the sifting just ensure you don’t get ball of coconut flour in your baked goods. Not tasty friends, not tasty at all.)

Mix everything well. If you are using the chocolate chips, add them now.

I use my handy little mini donut maker (kind of like a waffle maker, but for mini donuts). But, if you didn’t have a mini donut maker and have no plans to acquire one, you can still make these treats as muffins or even in an oven donut pan.  In the mini donut maker, I can make 6 donuts at a time, and it takes about 2.5 to 3 minutes per batch. In the oven for muffins, I bake them at 325 for about 30 minutes. I’ve made both…and they are equally delicious.

For a finisher, I LOVE toasted coconut and always have some available. I simply melt coconut oil, dip the cooled donut or muffins in the oil and then in a little bowl of coconut. Not necessary, but definitely takes them up a notch…