Chicken Enchilada Stuffed Peppers

What is your favorite Hamburger Helper boxed dinner from back in the day? Apparently, I’m not the only one who LOVES the Chicken Enchilada Chicken Helper. So after I made my own version, I stuffed the mixture into peppers, and called it a win.

This recipe has a lot of ingredients but it’s easy enough to throw together and the taste is just like back in the day, but homemade and (mostly) healthy!

Chicken Enchilada Stuffed Peppers

  • 2 tablespoons avocado oilChicken Enchilada Stuffed Peppers
  • salt and pepper
  • 3 peppers, heads cut off and deseeded

Cover the peppers in oil and sprinkle on salt and pepper. Roast in the oven at 400 for 20 minutes.

Chicken Enchilada Mixture

  • 1 tablespoon avocado oil
  • 1 onion, diced
  • the tops of the peppers, diced
  • 2 chicken breasts, diced
  • 3 tablespoons tomato paste
  • 2 tablespoons honey
  • 1 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/3 teaspoon cayenne pepper
  • 1/2 tablespoon cumin
  • 1/2 teaspoon salt
  • 1 cup chicken stock
  • 1/2 cup half and half
  • 1/4 cup Greek yogurt
  • 2 cups cooked rice
  • 3/4 cup cheddar cheese

In a skillet, add the avocado oil, onions, and peppers. Cook for 3 minutes. Add the chicken and cook until white and beginning to brown. Add the tomato paste, honey, and spices, and stir. Add in the chicken stock, half and half, and Greek yogurt and cook for two minutes. Add in the rice and stir, and lastly, add in the cheese. Let everything simmer on low for 15 minutes.

Scoop the mixture into the peppers and enjoy. (You will have extra chicken enchilada to eat, too.)

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Must Try Pea Soup With Bacon

I LOVE pea soup, always have. I grew up with the stuff in a can and never looked back. That is, until I realized that canned soup is pretty much terrible for you. Too much salt and preservatives, but that taste, I just didn’t wanna give it up.

So I tried my own version and bam. Below is the recipe I created and it is so good. I couldn’t believe I nailed it on my first try but yum. Enjoy!

img_20161221_192511-3

Pea Soup with Bacon

  • 5 pieces bacon
  • 1 cup peas, frozen
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • ¼ teaspoon pepper
  • ¼ teaspoon celery salt
  • ½ teaspoon salt
  • 25 ounces chicken stock

Brown bacon to your preferred crispiness and set aside. Add the chopped carrots, celery and onion and cook for about 5 minutes on medium heat.

In a large soup pan, add the cooked vegetables. Mix in the peas and salt, pepper and celery salt. Stir and add the chicken stock and cook for about 20 minutes on medium low heat.

Using an immersion blender or regular blender, blend soup for a couple of minutes until it is a (small) chunky liquid.

Crumble bacon and sprinkle on top.

Like this recipe? Check out my other books, and watch for more to come!

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Chopped French Onion Soup So Good You’ll Want To Make It All The Time

Soup and salad season is here and I couldn’t be more excited. Warm, inviting and fragrant, a good soup and a crisp salad are more than appetizers in my house, they’re a meal.

This is my take on French Onion Soup where I use chopped onions instead of the typical sliced for an easier and more satisfying experience. This recipe is a bit time consuming but more than worth the effort. So good!

Chopped French Onion Soupimg_20161202_184156

  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 4 small onions, chopped
  • 8 cloves roasted garlic
  • 30-40 oz beef stock
  • 2 teaspoons thyme
  • 2 tablespoons Dry Sherry (omit for Paleo)

In a medium to large stock pot, add butter, olive oil and chopped onions to the pan on medium high heat. You want to caramelize them, so stir often and heat until they began to turn brown or about 20 minutes. Add the roasted garlic, 30-40 ounces of beef stock, the thyme and sherry. Cook an additional 20 minutes on medium.

For restaurant style soup (not Paleo,) break up pieces of bread onto the top of the soup along with 2 tablespoons of Italian cheeses (Parmesan, Asiago, Fontina, Romano) and broil on high until the cheese begins to brown and is bubbling. Enjoy!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Delicious Dairy-Free Paleo Mashed Potatoes

This recipe has two ingredients I bet you never thought to add to your mashed potatoes, chopped onion and vegetable broth! My mashed potatoes are too good and are a must add to your Thanksgiving table.

Emmy’s Mashed Potatoes

  • 3 medium sized bakers potatoes, rinsed off and chopped
  • 1 red onion, chopped
  • 1/3 cup vegetable stock
  • 3 tablespoons refined coconut oil
  • 1 tablespoon salt
  • 1 teaspoon pepper

Boil the chopped potatoes for about 15 minutes or until you can start to stick a fork through them but they are still firm. Add in the chopped onion for the last 5 minutes or until everything is tender. Drain off the water and add the potatoes back into the pan with the remaining ingredients. Mash everything together and serve hot. Yum!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Homemade Meat and Vegetable Chinese (Paleo)

You’ll swear you’re eating takeout. This recipe was named by a close friend because it is so good, you can’t stop eating it! Vegetables and ground beef combine and take on the flavors and textures of your favorite Chinese dish, but homemade and healthy.

“Hamburger Crack”

  • Half a large head of purple cabbage, sliced into strips
  • One red onion, sliced into strips
  • 12 oz green beans, cut off ends and cut into bite sized pieces
  • 8oz mushrooms, sliced
  • 5 cloves of garlic, minced
  • 1 pound ground beef
  • 1 tablespoon coconut aminos (soy sauce)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon refined coconut oil
  • 1/2 teaspoon pepper

In a wok or large skillet pan, add one tablespoon of coconut oil on medium heat with the onions and green beans and let that cook for 5-10 minutes. Now make a circle sized space in the middle of the pan and put the beef in and cook until browned.

Then layer the minced garlic, sliced mushrooms and sliced cabbage on top of the meat and vegetables, cover the wok and let it cook for about 15-20 minutes. Add the aminos, seasame oil and pepper and cook additional 5-10 minutes. Enjoy!

 

Sweet Potato Sloppy Joe Sliders (Paleo)

Spice filled Sloppy Joes are so flavorful and easy to make. Swap the bun for baked sweet potato slices and enjoy my take on traditional Sloppy Joes.

Sweet Potato Slices

  • 2-3 sweet potatoes, depending on the size
  • 2-3 tablespoons olive oil 
  • 1 tablespoon pepper
  • 1 tablespoon salt

Cut length wise and thin and place onto a cookie sheet.  Add the olive oil and seasonings and make sure they are all well coated. Space the slices equal distance apart into the pan and bake at 425 degrees for about 20 minutes and make sure flip halfway through. Set to the side.

Sloppy Joes

  • 1 tablespoon olive oil
  • 3 tablespoons water
  • 1 pepper, chopped
  • 1 onion, chopped
  • 1 pound ground beef
  • 1 cup tomato sauce
  • 1 tablespoon molasses
  • 1 tablespoon honey
  • 1 tablespoon garlic powder
  • ½ teaspoon chili powder
  • ½ tablespoon yellow mustard
  • ½ cayenne pepper

Salt and pepper to taste.

In a sauce pan on medium heat, add olive oil and water and onions and peppers to the pan and cook about 10 minutes. Next, add the beef and cook until brown.

Mix the rest of the ingredients into the meat mixture and simmer about 20 minutes. 

Sweet Potato Sloppy Joe Sliders

Take your sweet potato slices and top them with 1-2 tablespoons of meat mixture and enjoy!

Like this recipe? Check out my other books, and watch for more to come!

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Keep A Bowl Of Onion Peels On Your Counter

The story goes like this, centuries ago in Medieval times, people placed cut onions in the different rooms of their houses to ward off and protect their families from the black death. This story or myth as some say is dispelled, again and again, but this is what I know.

I always have a bowl with onions on my counter. I believe it to be a way to naturally purify the air.  Here’s why.

Onions, once sliced and diced, absorb toxins, chemicals and even smells. Onions soak up whatever is in the air around them,  which is why you should never store them,  uncovered, in the fridge.

Onions are a daily staple in my recipes and as such, not only do I always have them on hand but I am always cutting, peeling and using them.

I thought, if you can’t put a cut onion in the fridge because it soaks up everything, then why not leave them on the counter so they do the same?

Be it a wives tale, a rumor or simply untrue..no one really knows. However, everywhere you look sources tell you to preserve and properly store cut onions, they absolutely must be kept in an airtight container.  Does an onion soak up all the nastiness in the air? Are pieces of onion placed on the counter a solution to sickness? Try it out for yourself, it won’t hurt and it may help!

How To: Take the cut off ends and the top peel of each side and place them into your onion bowl. Make sure that no one eats these peels, pets included!

Garlic Parmesan Turkey Burger

turkey burgers

Turkey burgers and snap peas are a great combo. You have got to give these burgers a try..they are delish!

1 tablespoon olive oil- for the pan

1/2 cup onion, diced
1/2 cup bell pepper, diced1 lb ground turkey
1/4 cup shake Parmesan cheese
1 teaspoon pepper
1-2 tablespoons garlic spice mix of your choice

Combine ingredients and form into patties. Cook on medium heat in a sauce pan with the oil about 5 minutes on each side and serve with whatever vegetable you like.