Chicken Tamale Casserole {gluten free, dinner}

I've been gluten free for about 9 months now per doctor orders.  I personally haven't seen any changes in my well-being, but I don't go back to my endocrinologist for another month.  We'll see what the doctor says.  

Throughout those nine months I have grown a ton in my gluten free baking and cooking.  I know how to make cookies taste better without the funky gf texture.  I know that an extra egg should be added to most sweet breads and muffins.  I've learned how to adjust and change a recipe from using flour to thicken the sauce to cornstarch.  I'm comfortable with gluten free eating, and I personally think it is easier to be gluten free than dairy free.  It's not convenient, but it is totally doable. 

I initially spotted this casserole recipe in the Food Network Magazine. It was called Spicy Chicken-Tortilla Chip Casserole.  I made some adjustments to make it gluten free, and even used organic canned chicken I got from Costco.  Hello, I was happy with that find.  After making this recipe multiple times I decided I needed to share it with y'all.  

After tasting this recipe we felt it had more of a tamale flavor, but healthier than a tamale.  #win!   

Chicken Tamale Casserole
Recipe: Alohamora adapted from Food Network Magazine
Active Time: 20 minutes
Inactive Time: 40 minutes
Servings 8-10

Ingredients: 
2 Tbsp butter
1/3 c. onion, diced
2 cloves garlic, diced
1/2 tsp cumin, dried
1/2 tsp oregano, dried
1/8 tsp cayenne pepper
1 1/2 c. chicken broth
1 c. milk
2 Tbsp cornstarch
2 (7oz) cans salsa verde
2 (12.5oz) cans chicken, drained or 2-3 cups rotisserie chicken, chopped
1 (15oz) can white beans, rinsed and drained
1 tsp cilantro, dried or 1 c. fresh cilantro
4 c. tortilla chips, crushed (about 8oz bag)
1 1/2 c. cheese, shredded
Optional Topping: chopped green onions or fresh chopped cilantro)

Directions: 

1. Preheat oven to 400 degrees and prepare a 3 quart baking dish or an 9x13 inch pan greasing it or rubbing with butter. 
2. In a large pan melt the butter over medium heat.
3. Add the onions and garlic to the pan and cook for about 2 minutes or until softened. 
4. Add the cumin, oregano, and cayenne pepper to the pan and stir until flavorful, about 30 seconds. 
5. Add the chicken broth and a half a cup of milk to the pan and bring it to a simmer.  Simmer it all for 2-3 minutes. 
6. Combine and stir the remaining half a cup of milk with the cornstarch in a small bowl or cup, and add it to the simmering pan mixture.  Cook and stir the sauce until it is thickened.  
7. Stir in the salsa verde. 
8. Remove the pan from heat and stir in the chicken, white beans and cilantro until combined. 
9. Spread a layer of crushed tortilla chips on the bottom of the prepared dish.
10. Top the chips with half of the chicken mixture.  
11. Spread another layer of chips on top and sprinkle it with cheese (no more than 3/4 cup). 
12. Top the cheese with the rest of the chicken mixture. Sprinkle chips on top, and finally top the entire casserole with the remaining cheese.  
13. Cover the dish with aluminum foil and bake at 400 degrees for 30 minutes. 
14. Uncover the foil and bake for 8-10 more minutes until the casserole is bubbling. 
15. Finally, top the casserole with more cilantro or green onions. 
16. Serve hot.
17. Enjoy!
18. Store leftovers covered in the refrigerator.  
19. I prefer to reheat the casserole in the oven, but the husband prefers the speediness of the microwave. Do which ever you like with the tasty leftovers. 

Happy Chicken Tamale Casserole eating!

Chicken Chile Verde Mac and Cheese w/ Bacon {30 Minute Meal} {Gluten Free}

Chicken Chile Verde Mac and Cheese with Bacon marries the comfort kid friendly food of mac and cheese with chile verde enchiladas.  You could call it Enchi-Mac and everyone would be happy.  Then to make it even more delicious we add bacon and some crunchy goodness for the top and it's a winner recipe for dinner.  

Are you a chile verde fan? I've learned you either love it or hate it.  To bring in that delicious, yes I am a fan, verde flavoring I used Del Real's Gluten Free Chicken Chile Verde.  You can use that link to locate where you can find this Chicken Chile Verde. Yummy!  

This is my last recipe using Del Real's products.  In the past I rarely used packaged food of any kind, but I was impressed with how delicious Del Real's products are as well as how convenient and quick Del Real's products are for a busy mom or dad.

 Just as a reminder, voting for the Recipe contest I am in, begins May 9th.  I'll post a link if you want to help me out. 

Chicken Chile Verde Mac and Cheese with Bacon {30 Minutes}
Recipe: Alohamora
Active Time: 20 minutes
Inactive Time: 10-15 minutes
Servings: 4-6

Ingredients: 
16 oz Del Real Chicken in Chile Verde
8 oz elbow macaroni- quinoa pasta
1 (6oz) plain Greek yogurt or 3/4 c. sour cream
2 c. Mexican 4 cheese, monterey jack, cheddar, or combination of your choice
1/2 c. bacon crumbles/pieces
1/4 c. Ritz Crackers or Corn Flakes (if need GF use a GF corn flakes or GF bread crumbs), crushed

Directions: 

1. Preheat oven to 350 degrees. 
2. Cook pasta as directed, drain, and pour it into a 9x13 pan. 
3. While the pasta is cooking heat the Chicken in Chile Verde in the microwave according to the directions on the package. 
4. Pour the chicken on top of the pasta in the 9x13 pan and add the Greek yogurt on top.  Stir until it is all combined. 
5. Add 1 1/2 c. cheese and the bacon crumbles and stir until everything is combined well. 
6. Add the remaining cheese and the crackers or cereal on top. 
7. Bake the Enchiladas-Mac and Cheese at 350 for 10-15 minutes. 
8. Enjoy! 
9. Store leftovers in the refrigerator, and heat the casserole leftovers in the microwave at 50% power or the oven at 300 degrees. 

Happy Kid Friendly Chicken Chile Verde Mac and Cheese with Bacon eating! 

Chicken Enchilada Soup {Crock-Pot/Slow-Cooker} {Gluten Free}

I've been on a bit of a soup kick lately.  The past 6 nights I've made 4 different soups; we had Broccoli Cheese Soup, Black Bean Soup, Parmesan Basil Tomato Soup, and this Crock-Pot Chicken Enchilada Soup.  

I may have overdosed my family on soup for awhile, but I had to take advantage the 60 and 70 degree weather we are finally seeing here in Arizona.  It's not every day we get to put a jacket on and enjoy some briskness in the air.   

Alright, time to talk about this crock-pot/slow-cooker Chicken Enchilada Soup.  It's so yummy, healthy, and super easy to make.  This soup is perfect for a busy weeknight meal; I threw all of the ingredients in the crock-pot before work, and came home to deliciousness.  

Can I just say I LOVE walking into the house to the smell of food cooking in the crock-pot?  It pretty much calms my soul b/c I don't have to stress about dinner, and it energizes me at the same time b/c I can love on the kiddos and get so much more done with the crock-pot doing all of the work for dinner.  

Basically, this Crock-Pot Chicken Enchilada Soup  is the best!  I'm a big fan. 

Chicken Enchilada Soup {Crock-Pot}
Recipe: Alohamora slightly adapted from The Skinnytaste Cookbook
Active Time: 12 minutes
Inactive Time: 4-10 hours
Servings: 6-8

Ingredients: 
1/2 c. onion, diced
3 cloves garlic, minced
3 c. chicken broth *
1 (8oz) can tomato sauce
1 chipotle chile pepper in adobo sauce, diced
1/2 tsp dried cilantro (you can use fresh or more dried cilantro if you love it)
1 (15oz) can black beans, rinsed and drained
1 (14.5oz) can diced tomatoes
1/2 (16oz) bag (about 1 cup) of frozen roasted corn kernels (regular corn kernels works too)
1 tsp cumin, ground
1/2 tsp dried oregano
1 lb or 2 chicken breasts (can be frozen)

Optional Toppings: 
shredded cheddar cheese, chopped green onions, chopped fresh cilantro, sliced avocado and/or plain Greek yogurt

*Read label to be sure it is GF (gluten free)

Directions:  

1. Add all of the soup ingredients (not toppings) to the crock-pot in the order listed.
2. Cover and cook the soup on low for 4-10 hours.  If you only have 4 hours and the chicken is frozen you should cook the soup on high.  
3. Using 2 forks shred the chicken breasts and stir everything together. 
4. Serve the soup straight from the crock-pot and enjoy with the toppings of your choice. Easily a dairy free dinner as long as you don't add cheese or Greek yogurt on top.  
5. Enjoy! 
6. Store leftovers in a covered dish in the refrigerator.  

Happy Healthy Slow-Cooker/Crock-Pot Chicken Enchilada Soup eating! 

Lemon Vinaigrette- Easy and Refreshing Dressing or Marinade

Summer time, especially when it is ridiculously hot, is the perfect time to enjoy a good hearty salad.  I'm sharing a banging one tomorrow so check back.

This sweet and tangy Lemon Vinaigrette is refreshing and the perfect dressing for a summer salad.  It's lite, diet friendly, and full of flavor.  As a bonus it is super quick and easy to make in less than ten minutes.

There is honestly nothing better than homemade, clean eating, healthy salad dressing, and it makes for a pretty banging marinade if you are grilling up some chicken.

Lemon Vinaigrette
Recipe: Alohamora slightly adapted from AllRecipes
Active Time: 5-10 minutes
Inactive Time: 0
Servings: 1 cup

Ingredients: 
1/4 c. red wine vinegar
2 Tbsp Dijon mustard
1 tsp oregano, dried
2 cloves garlic, minced
1/4 tsp salt
dash black pepper
1/2 c. olive oil
2 Tbsp lemon juice

Directions: 

1. Add all of the ingredients in a large cup or blender.
2. Whisk or blend the dressing until everything is mixed well. 
3. Pour the dressing in a sealable jar or container that you can shake just before serving. 
4. Enjoy on a salad of your choice or as a marinade. 
5. Store leftovers in a sealable jar in the refrigerator.  

Happy Healthy and Refreshing Lemon Vinaigrette dressing/marinade eating!

4th of July Menu {Healthy}

If you are looking for a healthy fourth of July barbecue/BBQ check out these recipes.  I guarantee they are all delicious, and your family, friends, kids, and adults will enjoy them all.

All of these recipes are relatively easy and can be prepped and mostly made ahead of time so you can enjoy all of the fun. 

Grilled Pineapple Teriyaki Black Bean Burgers

Absolutely delicious!

 Grilled Asparagus

The absolute best way to cook and enjoy your vegetables.  Kids LOVE these!

Strawberry Apple Chicken Salad

Yummy!

Cold Summer Bean Salad with a touch of a spicy kick

Sweet and Simple Strawberry Pie

Add some blueberries and you have a simple, delicious, and unique Red, White, and Blue dessert!

Who doesn't like Fudgesicles?  

They should make an appearance at every Fourth party. 

These cold popsicle treats made from scratch with a few ingredients is a classic summer treat!

I hope your party food is as delicious and healthy as these quick and easy menu items!

Happy Fourth of July party fun and eating!  

Be safe. 

Rosemary Balsamic Chicken Casserole Bake

I can eat leftovers over and over again and it doesn't bother me in the least.  My sister however, is not a fan of leftovers unless she revamps the meal completely.  

When I revamped the Rosemary Balsamic Crock-Pot Chicken and used the leftovers to make this delicious casserole bake I had a thought that my sister would be proud.  

Anytime I revamp leftovers I dedicate the meal to her; okay, maybe I just think of her and think that this is something she'd probably do.

This Rosemary Balsamic Chicken Casserole takes the chicken leftovers from yesterday, add a few things, and end up with this delicious casserole bake that my son likes to call Mac and Cheese.

I like to use Quinoa Pasta, but any pasta will work.  I've also made this casserole with gluten free flour and it turns out great as well.  Though, for GF (Gluten Free) novices, when using gluten free flour to thicken or for a roux you will need to cook it a little longer to get it to really thicken.

Rosemary Balsamic Chicken Casserole Bake
Recipe: Alohamora
Active Time: 25 minutes
Inactive Time: 25 minutes
Servings: 6-8

Ingredients: 

8oz pasta, uncooked (quinoa pasta is my favorite)
1/4 c. butter
3 cloves garlic, minced
1/4 c. onion, diced
1/4 c. flour
1/4 tsp rosemary
1/4 tsp garlic powder
1/4 tsp seasoning salt
1/8 tsp black pepper
2 c. milk
2 c. cheese, shredded (white cheddar is my favorite)
1 1/2 c. rosemary balsamic chicken, leftovers (you can use a bit more or less depending on your leftovers)
1 1/2 c. frozen peas
Optional: 1/4 c. bread crumbs

Directions: 

1. Preheat oven to 325 degrees, and pull out an 11x13 casserole dish. 
2. In a medium to large pan/pot boil water and cook your pasta according to the directions on the box.  When cooked drain the pasta and pout it into the prepared dish.  
3. In a large saucepan melt your butter over medium heat.  While your butter is melting add the garlic and onion to the pan and saute it with the butter. 
4. Turn the pan down to medium-low and add the flour (gluten free flour works great).  Stir to combine everything.  Remove the pan from the heat and add the rosemary, garlic powder, seasoning salt, and black pepper. Stir to combine everything.  
5. Add the milk to the pan and stir the mixture constantly for 5-8 minutes until the sauce thickens.  If you used gluten free flour you will need to stir the sauce up to 10 minutes longer to truly thicken it. 
6. When the sauce is thickened add the cheese to the pan and stir until the cheese is melted. 
7. Finally, remove the pan from the stove and add the chicken and peas.  Stir until everything is combined.  
8. Pour the sauce in the pan into the prepared casserole dish with the cooked pasta.  Stir to combine the pasta and the sauce and top it with the optional bread crumbs.  
9. Bake the casserole at 325 degrees for 20 minutes.  
10. Enjoy! 
11. Store leftovers in the refrigerator. 

Happy Rosemary Balsamic Chicken Casserole eating! 

Rosemary Balsamic Crock-Pot Chicken {Healthy} {Gluten Free} {Dairy Free}

Sometimes you have those days where no matter how good your intentions were for dinner you end up eating cereal for dinner.  Sometimes life is busy and cereal is the best you got.  

Yesterday was one of those days for me.  Yesterday, I decided selling our couch was a good idea all while dealing with two active kiddos and a teething cranky needy baby.  On the plus, I did end up selling our couch; however,  I didn't end up making those salads I had planned for dinner.  We ended up having microwave nachos and guacamole.  

Personally, I'm probably the only one that missed that delicious salad, and my kids think nachos and an empty room to jump and roll over the pillows is the best thing ever.

Had I thought selling a couch with a needy baby was going to consume my entire day I would've thrown this in the crock-pot.  Then we all would be happy.   

This Rosemary Balsamic Chicken in the Crock-Pot/Slow-Cooker is for all of your ridiculous crazy days where you want to still eat healthy but can't fuss with dinner.  

This crock-pot chicken is gluten free, diary free, nut free, healthy, diet friendly... and yet with all of those I promise it is so very delicious.  The sweet balsamic vinegar flavor is pretty much amazing, and you must make this chicken soon.

Throw this in the crock-pot in the morning then roast up some Balsamic Roasted Broccoli and some Creamy Quinoa when you get home for one filling, flavorful, and easy to make meal.

Rosemary Balsamic Crock-Pot Chicken
Recipe: Alohamora
Active Time: 10 minutes
Inactive Time: 3+ hours
Servings: 6-8

Ingredients: 
1 1/2 lbs chicken, frozen or thawed
3 cloves garlic, minced
3/4 tsp rosemary, dried
3/4 c. balsamic vinegar
Dash salt/pepper

Directions: 

1. Spray the inside bowl of a crock-pot or slow-cooker with a cooking spray. 
2. Throw all of the ingredients into the crock-pot.  The chicken can be frozen or thawed.  At this point you can toss all of the ingredients in a gallon zip-lock bag if you want to make this a freezer meal.  
3. Cook the chicken on High for 2-3 hours, or on Low for 4-5 hours.  If the chicken is frozen cook for longer.  This chicken will be fine cooking on Low for longer periods of time (aka if you are gone all day at work).  It will also be fine, and won't dry out if you cook it and then leave it on Warm until you are ready to eat.
4. When the chicken is cooked use two forks to shred it and turn the crock-pot to Low or Warm to cook for at least 30 minutes. 
5. Enjoy!
6. Store leftovers in the refrigerator.  Tomorrow I'm giving you a tasty casserole recipe to use up any of your leftovers.  

Happy Healthy and Simple Rosemary Balsamic Chicken eating!



   

Creamy Chicken, Quinoa, and Broccoli Bake Casserole {Healthy}

My 3 year old has been on a broccoli kick; she loves to eat those little "trees" as she affectionately calls them.  She loves to eat them plain, dipped in ranch, in casseroles, etc.   She's all about broccoli which I can't complain too much.  

Almost every other day my toddler will ask me to make this Quick and Easy Broccoli Cheese Soup.  A couple nights ago at dinner, while we were eating this soup, we were talking about favorite foods; she quickly pipped in that this soup is her favorite.  My son still claims Split Pea Soup and Peanut Butter and Honey sandwiches as his favorite.

With my daughters love of broccoli lately I ended up buying a Costco sized bag of fresh broccoli.  I've made soup several times, but knew we needed something else.  I decided to whip up a healthier version of Chicken and Rice Casserole.  

This Healthy Chicken, Quinoa, and Broccoli Bake is full of healthy ingredients, super-foods, and it doesn't include any canned cream of anything soup.  Plus, I added a touch of bacon for a flavorful punch.  

Healthy Chicken, Quinoa, and Broccoli Bake Casserole
Recipe: Alohamora slightly adapted Pinch of Yum
Active Time: 30 minutes
Inactive Time: 45 minutes-1 hour
Servings: 6-8 large servings

Ingredients: 
2 c. chicken broth
1 c. milk
1 tsp poultry seasoning
1/2 c. flour
1 c. water
1 c. quinoa, uncooked and rinsed
1/4 c. bacon bits
1 lb chicken, uncooked and chopped
2 tsp seasoning salt
4 c. broccoli florets
1/2- 1 c. cheese, shredded

Directions: 

1. Preheat oven to 400 degrees and grease a 9 x 13 casserole dish/pan. 
2. In a medium pot over medium to high heat bring the chicken broth and milk to a boil.  
3. Add the poultry seasoning and the flour to the pot. Use a whisk or a fork  to stir it and make a smooth sauce. 
4. In a small to medium bowl mix the water, quinoa, and bacon together.
5. Pour the quinoa mixture into the prepared pan.  
6. Pour the chicken broth sauce on top of the quinoa mixture in the pan. Stir to combine everything. 
7. Evenly distribute the chicken on top of the quinoa/sauce mixture in the pan. 
8. Sprinkle the seasoning salt on top. 
9. Bake the casserole at 400 degrees for 30-40 minutes until the quinoa and chicken are cooked completely and the sauce thickens.  FYI: Quinoa is cooked when it expands, is soft, and almost cracks open. 
10. While the quinoa is cooking blanch your broccoli.  Place your washed broccoli florets into a glass bowl with a couple tablespoons of water.  Cover it with plastic wrap and microwave for 3-4 minutes until the broccoli is bright green.  Set the broccoli aside.  
11. When the quinoa and chicken are cooked add the blanched broccoli to the top of the casserole and stir it all together.  If the sauce is too think or chunky you can add a touch (no more than 1/2 cup) of water to the casserole and stir it to combine everything.
12. Finally, layer the cheese on top.  You can use any cheese you want; I'm a big fan of white cheddar, Swiss, or Monterrey Jack with this casserole. 
13. Bake the casserole at 400 degrees for 5 more minutes, or until the cheese is melted. 
14. Enjoy!
15. Store leftovers covered in the fridge. 

Happy Healthy Chicken and Rice Quinoa Casserole eating! 

Southwestern Chicken Chipotle Soup {Healthy} {Gluten Free}

It was cold and rainy here in Arizona the other day; that happens every once in a blue moon.  However, when it actually feels cold and actually feeling like winter I am all about making soup.  Though, to be honest we eat soup year round.  The kids love soup, and I love good healthy meals. 

On this once in a blue moon cold spell I quickly made this healthy Southwestern Chicken Chipotle Soup and  we all LOVE it.  It has great flavor, and the perfect amount of spice.  

This soup is diet friendly, easy to make, slightly creamy, full of flavor, and you can make it more spicy.  It's all around delicious!

Southwestern Chicken Chipotle Soup
Recipe: Alohamora adapted from Taste of Home
Active Time: 15 minutes
Inactive Time: 25 minutes 
Servings: 4-6

Ingredients: 
1/2 Tbsp olive oil
1/2 c. red bell pepper, diced (about 1 medium pepper)
1/2 c. onion, diced
3 cloves garlic, minced
2 c. chicken broth
1 can (15 oz) pinto beans, rinsed and drained
1 can (15 oz) diced tomatoes, fire roasted, undrained
1 can (4 oz) green chilies, diced (unless green chilies are in the fire roasted tomatoes)
1 can (15 oz) corn, drained
1 chipotle pepper, minced (use canned chipotle peppers in adobe sauce)
1 tsp adobe sauce (use more if you'd like it spicy)
1/2 tsp cumin, ground
1/8 tsp black pepper, ground
1 1/2 c. cooked chicken, diced (can use rotisserie chicken)
1/2-3/4 c. cheese, shredded (cheddar, mexican, monterey jack, mozarella)
3/4 c. plain greek yogurt
Toppings: crushed tortilla chips, diced green onions, cheese, plain greek yogurt

Directions: 

1. Heat your olive oil in a large pot over medium to high heat. 
2. Add your diced red bell pepper and onion to the pot and stir them until tender. 
3. Add the rest of the ingredients except cheese and greek yogurt to the pot. Stir to combine everything and bring pot to boil.  Turn the heat down and and simmer the soup for 20 minutes uncovered. 
4. Turn heat down to low and add the cheese and greek yogurt to the soup.  Stir to mix the yogurt and cheese into the soup. 
5. Serve the soup warm and with your desired toppings.  
6. Enjoy! 
7. Store leftovers in the refrigerator. 

Happy Southwestern Chicken Chipotle Soup eating!

Chicken and Quinoa Enchilada Bake {Healthy} {Crock-Pot/Slow-Cooker}

I've been all about the slow-cooker lately.  I'm not sure if it is the three young kids or the many sewing, craft, DIY, and recipes I've been working on, but I'm feeling pressed for time.

With all of the things on my "Want To Do" list I'm needing to make easy and quick dinners. 

Healthy is something I always strive to do, but the easy and quick factors are added bonuses with this meal.

This Chicken and Quinoa Enchilada Bake in the crock-pot is delicious, and cooks a huge amount.  We've been enjoying it for dinner and lunch for quite a few days now, and each time my husband comments on how much he enjoys this meal.  What's really impressive is the 4th or 5th time we've ate this for a meal my husband still comments that he really likes it.  Awesome!   

You should whip this up tonight for dinner... or soon!

Chicken and Quinoa Enchilada Bake
Recipe: Alohamora adapted from Chelsea's Messy Apron
Active Time: 30 minutes
Inactive Time: about 3 hours
Servings: 6-8 servings

Ingredients: 
1/2 Tbsp olive oil
1 c. red onion, diced
1 1/2 c. red bell pepper, diced
4 cloves garlic, minced
1 1/2 c. dry quinoa
2 1/4 c. broth, vegetable or chicken
2 c. cooked chicken, chopped (I use rotisserie chicken)
1 can (14.5oz) diced tomatoes
1 can (4oz) diced green chilies
1 can (8oz) tomato sauce
1 can (14.5oz) black beans, rinsed and drained
1 can (14.5oz) pinto beans, rinsed and drained
1 1/2 c. frozen corn (can corn will work too)
1 Tbsp chili powder
1 tsp ground cumin
1/8 tsp salt
1/8 tsp pepper
2 c. cheddar cheese, shredded
Serve with tortilla chips. 
Toppings (optional): green onion, avocados, cilantro, plain greek yogurt/sour cream

Directions:

1. In a small skillet/pan over medium-high heat saute the onion, bell pepper, and garlic until the vegetables are soft. 
2. Pour vegetables in your crock-pot/slow-cooker. 
3. Add the quinoa, broth, chicken, canned tomatoes, green chilies, tomato sauce, black beans, pinto beans, corn, chili powder, cumin, salt, and pepper to the crock-pot and stir to combine everything. 
4. Cover and cook everything in the crock-pot for 2 1/2 to 3 hours on High or until the quinoa has expanded and cooked thoroughly.
5. When cooked add the cheese and stir to combine everything until the cheese is melted. 
6. Serve warm with chips and the desired toppings. 
7. Enjoy!
8. Store leftovers in the refrigerator.

Happy healthy slow-cooker/crock-pot Chicken and Quinoa Enchilada Bake eating!

Jamaican Jerk Chicken Lettuce Tacos with Mango Salsa {Healthy} {Slow-Cooker/Crock-Pot}

Jamaican Jerk Chicken Lettuce Tacos with Mango Salsa is healthy, diet friendly, and easy to make.  

This awesome meal takes minutes to throw together in the crock-pot/slow-cooker.  You can even throw in frozen chicken if you are like me and often forget to take it out of the freezer to thaw. 

In this recipe I love the subtle spiciness and flavor from the Jamaican Jerk, but the cool refreshing mango salsa is perfectly complimentary.  It's such a light meal.   

These jerk chicken lettuce tacos is a great meal any day of the week when you want something to remind you of warmer places like the Caribbean and still enjoy a healthy, flavorful, and easy dish. 

I loved using this Jamaican Jerk Chicken and Mango Salsa in lettuce tacos, but I also loved throwing it all together in a salad to take to work. Though, my one suggestion if you are taking this chicken to work is to remember a mint.  ;)  

I love healthy food that is versatile and easy.  I'm a BIG fan of this jerk chicken, and I think you will be as well. 

Jamaican Jerk Chicken w/ Mango Salsa in the Slow-Cooker/Crock-Pot
Recipe: Alohamora slightly adapted from The SkinnyTaste Cookbook
Active Time: 20 minutes
Inactive Time: 3 hours
Servings: 6-8

Ingredients: 
For the Jerk Chicken
1- 1 1/2 lbs boneless chicken breasts (can be frozen)
4 cloves garlic, minced
1 Tbsp jerk seasoning
1/4 tsp salt
1 Tbsp lime juice
1/3 c. orange juice, fresh if you can
1 tsp dried cilantro (fresh if you have it)

For the Mango Salsa
1 1/2 c. frozen mango, chopped in 1/2 inch pieces
1 avocado, chopped into 1/2 inch pieces
2 Tbsp red onion, diced
1 tsp dried cilantro (fresh if you have it)
1 1/2 Tbsp lime juice

Romaine Lettuce leaves washed with the ends cut

Directions: 

1. Place your chicken in the bottom of your slow-cooker or crock-pot.  Your chicken can be frozen. 
2. In a small bowl or Pyrex measuring cup mix your garlic, jerk seasoning, and salt and pour it over the chicken.  If you like spicy foods you can add up to 2 Tbsp of jerk seasoning.   
3. Pour the lime juice and orange juice over the chicken and seasonings. 
4. Finally, top it all with the cilantro.  If you love cilantro you can add more here. 
5. Cover your crock-pot/slow-cooker and cook on high for 2-3 hours.  If your chicken is thawed cook it for 2 hours, if your chicken is frozen cook it for 3 hours. 
6. When your chicken is done use 2 forks to shred the chicken and return/keep the chicken in the crock-pot until ready to serve. 
7. To make the mango salsa combine all of the ingredients in a small bowl.  I used frozen mango, and you can still cut it smaller if the chunks are too big,  If you are making the salsa hours before eating wait to add the avocado until just before serving. Keep salsa in the refrigerator until you are ready to serve. 
8. When you are ready to eat, take a prepared romaine lettuce leaf as your taco shell.  Put your shredded jerk chicken in first and top it with your salsa.  
9. Enjoy! 
10. Store leftovers, chicken and salsa, in the fridge.  I prefer to keep the salsa and chicken separate until I am going to use them (in a salad or lettuce tacos).

Happy Jamaican Jerk Chicken Lettuce Tacos with Mango Salsa eating! 

Southwest White Chili- Healthy, Easy, and Flavorful

Are you a big White Chili fan?  I love Chili in general, but there is something about White Chili that makes me love it in a different way.

I love how lite and healthy this soup is.  I love how flavorful it is; though I will say it is a different flavor from this Chili, the typical Red Goodness Chili.

This Southwest White Chili is absolutely delicious, takes about 30 minutes to make, diet friendly, and super easy to whip up especially when you use a rotisserie chicken.

Before I moved from Denver, back in 2009, I had a great friend and co-worker, Amanda, that hooked me up with this recipe.  I've been making this soup every since.  

We love it during the Fall, but also anytime throughout the year, b/c of how light, refreshing, and healthy it is.  We love dunking tortilla chips in it and topping it with creamy Monterrey Jack cheese.  

Southwest White Chili

Recipe: Alohamora slightly adapted from Amanda G.

Active Time: 20 minutes

Inactive Time: 10 minutes

Servings: 4-6

Ingredients: 

1 tsp olive oil

2 c. cooked chicken, cubed

1/2 c. onion, diced

1 c. chicken broth

1 (7oz) can green chilies, diced

1 tsp garlic powder

1/4 tsp red pepper, ground

1 tsp cumin, ground (less for less spice)

1/2 tsp oregano leaves, dried

1/4 tsp cilantro leaves, dried

1/(15oz) can white beans, rinsed and drained

1/4 c. green onions, diced

Toppings: Monterrey Jack cheese, shredded, avocado, and tortilla chips

Directions: 

1. In a large pot heat olive oil over medium heat.
2. Add chicken and onions to the pot and cook 2-3 minutes until the onions are soft and translucent.  I love using rotisserie chicken, but if your chicken is not cooked already just cook it in the pot with the onions for 5-10 minutes.
3. Stir in broth, green chilies, and spices. Simmer for 10 minutes. 
4. Stir in beans, and simmer for 2-3 minutes.  
5. Remove the soup from heat and top it with the green onions.  
6. Garnish the soup with cheese and avocado if you desire and serve it with tortilla chips.
7. Enjoy! 
8. Store leftovers in the refrigerator. 

Happy easy, healthy, and flavorful Southwest White Chili eating!  

  

Simple and Easy Crock-Pot Barbecue Chicken

This weekend we had some people over for dinner.  The day before I learned one of the ladies joining us for dinner was needing to follow a Gluten-Free and Dairy-Free diet per doctor's orders.  

I was definitely needing to think a bit harder about what we were going to have for dinner and dessert.  Everything I could think of was either gluten free or dairy free.

However, this easy and simple Crock-Pot Barbecue Chicken came to mind and was the winning ticket.  It's easy to make, I have all of the ingredients on hand, I could use frozen chicken breasts, the barbecue sauce is homemade and amazing, and it fit the dietary restrictions perfectly.  

Instead of serving this barbecue chicken on buns for pulled chicken sandwiches like I've done in the past I served it over rice like gma used to do, and now we have a delicious and easy to make gluten-free and dairy free meal when served with fresh fruit and roasted vegetables. 

For dessert, I opted for the Thai Coconut Mango Rice b/c I didn't need to buy any fancy ingredients, and I could use the fresh blueberries I had on hand.  Win-win all around.

At first I was a bit nervous trying to think of a delicious meal that was gluten and dairy free b/c I thought I'd have to buy some fancy ingredients or my kids wouldn't enjoy it.  However, this BBQ Chicken is so easy, healthy, made in a crock-pot, and perfect for those oh so busy days.  

Crock-Pot Barbecue Chicken

Recipe: Alohamora slightly adapted from my sister Manda and our Gma

Active Time: 15 minutes

Inactive Time: 4-6 hours

Servings: 6-8

Ingredients: 

2 lbs chicken, about 4 chicken breasts 

1/3 c. onion, diced (I used my frozen ones)

3/4 c. ketchup

1/2 c. water

1/3 c. distilled white vinegar

3 Tbsp brown sugar

1 Tbsp Worcestershire sauce

1 tsp prepared mustard

1/4 tsp salt

1/8 tsp pepper

Directions: 

1. In a crock-pot place your chicken, breasts or tenderloins, on the bottom.  Your chicken can be frozen or fresh.  If you want to use less chicken for fewer people that is fine, but still make the same amount of sauce.  You'll want it! 
2. In a small bowl mix with a fork or spoon the rest of the ingredients to make the barbecue sauce. 
3. Pour the barbecue sauce over the chicken. 
4. Cook the chicken and barbecue sauce on low for 6-8 hours, or high for 3-4 hours. 
5. Using two forks shred the chicken and stir/mix it into the sauce.
6. Serve chicken over rice or on a hamburger bun as a pulled chicken sandwich. 
7. Enjoy! 
8. Store leftovers in the fridge. 

Happy healthy, simple, and oh so easy Crock-Pot Barbecue Chicken eating!