Category: Meats

Dairy Free Dinner Gluten Free Lunch Meats Paleo Recipes The Life I Live

Ground Chicken with Garlic, Onions, and Parsley

This is a remake of an old favorite, it’s easy, and I love it. I switched the meat and some of the spices, but the cooking method is the same as my Garlic Beef and Onions with Green Beans. This rendition has the tastes of Chicken Kiev but is way easier to make and no breadcrumbs needed. Enjoy!

Ground Chicken with Garlic, Onions, and ParsleyIMG_20191223_182701

  • 1 tablespoon avocado oil
  • 1 large onion, chopped
  • 5 cloves of fresh garlic, minced
  • 1 pound ground chicken
  • 1/2 cup chicken stock
  • 2 tablespoons parsley
  • 2 teaspoons salt (or to taste)

Add avocado oil to a skillet on medium heat. Then add the onion and cook for 3 minutes. Add the garlic and cook for an additional minute. Add the ground chicken and crumble. When the chicken is almost white, pour in the chicken stock and turn up the heat to medium high or until it begins to simmer. Add the salt and parsley. Cook until the broth cooks down or about 20 minutes.

Dinner Gluten Free Lunch Meats The Life I Live vegetables

The Easiest Leftover Turkey and Vegetable Rice Soup

My first post Thanksgiving turkey meal was a turkey salad, and it was delicious. My second turkey meal was a full plate of turkey dinner, and it was just a good as the first.

Then, I used some more of the turkey to make turkey soup. I just threw in shredded turkey, vegetables from inside the turkey, leftover rice from the fridge, and gravy for the liquid, and boom, soup.

Just kidding! I didn’t use the gravy for the liquid in my soup, or the stuffing, but this was the easiest soup ever, and here’s the recipe.

The Easiest Leftover Turkey and Vegetable Rice Soup

  • 1 cup leftover turkey, shredded
  • 1 cup turkey vegetables
  • 1 cup rice
  • 1-2 cups chicken stock (whether you like it more chunky or more soupy)
  • pepper to taste

First add the turkey to the pan, then the vegetables, then the rice, and lastly the chicken stock. Pepper to taste, and salt if you want more. My turkey had tons of spices and flavor already so I didn’t have to add much to season the soup.

This soup is the easiest and quickest, not to mention super healthy, way to use up some of your leftover turkey and I know you will love it as much as I do!

Hope your Thanksgiving was great and full of love=)

Dairy Free Gluten Free Meats Paleo Recipes The Life I Live vegetables

Garlic Beef and Onions with Green Beans

This crumbled meat mixture is so easy and has such a great flavor. Plus, you can add it to anything. It’s also Keto, Paleo, Whole 30, and just plain healthy, but beyond that, so delicious!Garlic Beef and Onions with Green Beans.jpg

Garlic Beef and Onions with Green Beans

  • 1 tablespoon avocado oil
  • 1 large onion, chopped
  • 10 cloves (or 1 head,) skinned and minced
  • 1 pound ground beef
  • 1/2 cup beef stock
  • Black pepper

Add avocado oil to a skillet on medium heat. Then add the onion and cook for 3 minutes. Add the garlic and cook for an additional minute. Add the ground beef and crumble. When the beef is almost browned, pour in the beef stock and turn up the heat to medium high or until it begins to simmer. Cook until the broth cooks down or about 20 minutes. Add black pepper the taste.

Serve over steamed green beans or broccoli, rice, noodles, roasted or mashed potatoes, or just eat it alone!

Like this recipe? Go HERE to check out my books!

Dairy Free Gluten Free Meats Recipes The Life I Live vegetables

Salsa Chicken

Being on the road is pretty great, but there are some things that I miss. A crock-pot is one of them. Whenever I have access to one, you better believe I’m pulling that thing out, coming up with a meal, and trying something new.

I ate this salsa chicken over rice and added a little bit of white cheddar cheese and Greek yogurt. It was delicious. I also ate it plain today for lunch and it was salsa chickengreat on its own as well. Plus, it’s easy and quick, and who doesn’t need more of that this season?

Crock-Pot Salsa Chicken

  • 2 chicken breasts
  • 2 cups mild salsa
  • 2 cups frozen corn
  • 1 can black beans, drained and rinsed

Simply add everything to a crock-pot and cook for 3 hours on high. Remove and shred chicken. Add chicken back in and stir to incorporate.

Like this recipe? Go HERE to check out my books!

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Everything’s Better with Soup and Salad: Part Two, Read On to Win My Newest Book

My most popular book to date, Everything’s Better with Soup and Salad, now has a part soup and salad covertwo, and it’s coming out this month!

Officially, it’ll be released on September 17th. But you could win a free copy of it as early as Friday, September 7th. That’s this Friday!

This book has new favorites like Sweet Potato and Chorizo Soup and Bacon Cheeseburger Salad. Or how about Meat Eater Salad and Bacon Cheddar Potato Soup? These recipes are amazing and will wow everyone!

So, if you want a chance to win it, you need to subscribe to my weekly newsletter. (It comes straight to your email every Wednesday and is filled with health tips, delicious recipes, and is all about wellness.)

Whenever I release a new book, you will hear all about it, get a chance to win it before it even comes out, and will have full access to all of the preorder bonuses and extras just for being subscribed!Capture

To sign up, visit my homepage at iwantwellness.co and add your email to the subscription box on the right hand side. (Enter your email under where it says, ‘follow blog via email.’) That’s it, you’re in!

Remember, you can win it this Friday, as long as your subscribed, so make sure to get your email in right away! I can’t wait for you to enjoy this cookbook, it’s definitely my new favorite=)

XOXO

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Have You Subscribed Yet? Subscribe To iwantwellness.co For More Great Stuff From Me!

Hi, All! I’m excited to see you new followers to iwantwellness.co. I’m so glad you’re really enjoying my posts, yay! And as always, thanks for supporting me=)

Did you know that you can subscribe to iwantwellness.co, and receive so much more? Subscribers will get weekly wellness emails with all kinds of great tips, wellness Oven-Roasted Diced Potatoes (2)ideas, recipes, and more.

Also, just for subscribing, you’ll get a delicious gluten-free, soy-free meal plan sent right to your email. It even has a dairy-free option!

To subscribe, visit iwantwellness.co and wait until you see the bright green pop-up box. Type in your email and that’s it, you’re subscribed!

I have a new book coming out and as a subscriber you will get all the details first. You will also be eligible to win this new book (along with previous books) whenever I have giveaways! Make sure you subscribe today=)

Gluten Free Making Wine Meats Recipes The Life I Live

Gluten-Free Ham, Egg, and Cheese Souffle

This recipe is a version of my Gluten-Free Sausage Egg Souffle but with ham and two different kinds of cheeses instead. I love how easy this dish is to put together and how homemade and wholesome it tastes.

And using cubed ham cuts your cook time down on this recipe, because it’s ready to add to the dish, you don’t have to cook it at all! So just combine everything, throw it in the oven, and in about an hour, you will have a delicious piece of breakfast to enjoy.

Gluten-Free Ham, Egg, and Cheese Souffle

  • 1 pound cubed ham IMG_20180729_120349.jpg
  • 6 pieces of Gluten-Free bread, cubed
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup medium cheddar cheese, shredded
  • 8 eggs, whisked
  • 1/4 cup almond milk
  • 1 teaspoon yellow mustard
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • butter to grease the pan

Cube the bread into dice-sized pieces and shred the cheddar cheese. Whisk the eggs, milk, mustard, salt, and pepper together.

Heat the oven to 350 degrees. Grease a 9×9 pan with butter and put 1/3 of the ham into the bottom of the pan. Continue layering with 1/3 of the bread and 1/3 cheese. Layer until finished and pour the egg mixture evenly over the top. Cover with foil and put into the oven.

Which version do you like better? I really enjoyed this ham and two cheese souffle. Let me know what you think!

Like this recipe? Go HERE to check out my books!

Dairy Free Gluten Free Meats Paleo Recipes The Life I Live

Homemade Breakfast Sausage Patties

Breakfast foods are so good, no matter when you eat them! And you know me, I just love anything homemade. These came together so quickly and cooked up fast, too. These Homemade Breakfast Sausage Patties have just a couple spices in them and a great flavor!

Give them a try and let me know what you think=)

Homemade Breakfast Sausage PattiesHomemade Breakfast Sausage

  • 1 pound pork sausage
  • a pinch of red pepper flakes
  • a pinch of salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon powdered sage
  • 1 tablespoon avocado oil

Mix everything together (besides the oil) and form into circular rounds. Add the avocado oil to a skillet on medium heat and cook for about 5 minutes per side until browned.

Makes 8-10 patties

Like this recipe? Go HERE to check out my published books!

Gluten Free Meats Paleo Recipes The Life I Live vegetables

Bacon and Turkey Omelette

This breakfast has so much flavor and is really quick and easy to throw together. Plus, it makes enough for two people or two meals, so it’s awesome to have if you’re busy, like me!

Bacon and Turkey Omelettebacon and turkey omelette

  • 4 strips bacon
  • 1/2 red onion, chopped
  • 1/2 red pepper, chopped
  • 1 tablespoon Mrs. Dash Original Blend
  • 3 pieces of low-sodium, steroid-free, antibiotic-free baked deli turkey, broken up
  •  4 eggs, scrambled
  • 1/2 teaspoon pepper
  • 1 pinch of salt

Cook the bacon to crisp in a medium skillet on medium heat. Remove the bacon from the pan and set aside.  Don’t dump out the grease! Add the vegetables to the pan (with the grease in it) and cook for 5 minutes. Add the seasonings and turkey pieces. Stir and cook for 3 minutes. Add the eggs to the pan and cook to done or about 5 minutes.

Like this recipe? Go HERE to check out my books!

 

 

Gluten Free Meats Paleo Recipes The Life I Live vegetables

Chicken and Vegetables with Red Curry and Coconut Milk Sauce

Do you ever make a recipe you love, but then you kinda forget about it and don’t make it again for a while? That was this recipe for me.

My husband was the first to make this Chicken Curry dish and I loved it so much. After what we made was gone, I made the recipe again that week, because it was so good.  It was my new fave. But..then it wasn’t? I forgot about it!

Then, I thought of this recipe, for some reason on the way back from our Mexico trip, and I just had to have it. This time, I put my own spin on the recipe, including throwing it all in the crock pot, and it came out great. It was so good, I had my leftovers for breakfast.

Chicken and Vegetables with Red Curry and Coconut Milk Sauce

  • 1 pound ready-made gluten-free and soy-free chicken stripsChicken and Vegetables with Red Curry and Coconut Milk Sauce
  • 2 red bell peppers, sliced
  • 1 white onion, sliced
  • 3 cloves garlic, chopped
  • 8 mushrooms, washed and sliced
  • 1 can coconut milk
  • 1 1/2 cups chicken stock
  • 3 tablespoons Thai Red Curry
  • 1 teaspoon ginger powder

Add everything to the crock pot and let cook on high for 4 hours or low for 8. Serve it with cauliflower rice to keep the dish Paleo. Otherwise you could serve with rice, rice noodles or as a side to potatoes and a vegetable.

Enjoy!

Like this recipe? Go HERE to check out my books!