Mexican Chicken And Sweet Potato Casserole

I was looking for something different to do with sweet potatoes and I saw this recipe, I tweaked it a bit and made this for dinner. This turned out very tasty and you can also wrap it up in a corn tortilla.

Ingredients
1 cup cooked chicken breast shredded (from 1 breast)
1 1/2 cup medium chunky salsa
2 tbsp fresh cilantro chopped
A little Onion powder, garlic powder and pepper
olive oil spray
1 1/2 large sweet potatoes peeled
1/2 cup cheddar cheese shredded
1/4 tsp sweet paprika
toppings: chopped cilantro scallion, guacamole, sour cream, cheese

Instructions
Preheat oven to 400 F
In a medium bowl, combine shredded chicken, salsa and chopped cilantro.
Set aside.
Chop or cube sweet potatoes. Spray an 8 x 8 inch (20 x 20 cm) baking dish with a little
olive oil spray.
Layer sweet potato to cover the bottom of the pan. Add a layer of
chicken (half of the mixture), a layer of sweet potatoes, another layer of
chicken and a final layer of sweet potato. Top with cheese and sprinkle
with sweet paprika.

Bake for 30 minutes. At this point, remove from the oven and drain any excess
liquid don't drain if it's still thick with salsa Bake for another 30
minutes or until cheese is golden brown and sweet potatoes at the top are
crispy. Let rest for about 10 minutes before cutting.
Serve and top with additional cilantro, scallion and sour cream or guacamole!

Recipe Notes
Leave out cheese to make this dish paleo-friendly and make sure the salsa
you use is sugar free.

Nutrition Facts
Amount Per Serving (1/6th)
Calories 95 Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Cholesterol 21mg7%
Sodium 398mg17%
Potassium 298mg9%
Total Carbohydrates 9g3%
Dietary Fiber 1g4%
Sugars 3g
Protein 10g20%
Vitamin A97.8%
Vitamin C1.9%
Calcium 6.5%
Iron 3.6%
* Percent Daily Values are based on a 2000 calorie diet.

Keto Ground Beef and Broccoli Bowl

Keto Beef and Broccoli is super easy, fast and keto friendly, good for you
stores well too. I added Mushrooms today you can use if you like too
Yield: 3 servings keto beef and broccoli

Ingredients
1½ Tbsp grass-fed butter, coconut oil or ghee
2 tsp garlic minced
1 tsp ginger minced
1 small onion minced
1 stalk celery diced small
Handful of sliced Mushrooms(Optional)
1 lb organic ground beef
4 cups broccoli florets
3 cups cauliflower rice

Sauce:
2 Tbsp coconut aminos or soy sauce
1 Tbsp sesame oil
¼ tsp salt
⅛ tsp pepper
red pepper flakes, to taste (~¼ tsp, if desired)

Optional Toppings:
½ avocado, sliced
sesame seeds
2 green onions, finely chopped

Instructions
To a pan over medium-high heat, add butter, ghee, or coconut oil and allow
to melt. Add garlic and ginger. Cook until fragrant, add onions and celery cook till just tender and translucent.

Now add broccoli florets and cook till bright green. Remove this mixture from pan and set aside in a bowl.
Add beef to hot pan and cook until no longer pink then add the onion and garlic mixture from bowl back into pan. Lower the heat and add your sauce ingredients. Toss to coat and season to
taste.

Once beef mixture is stirred, add cauliflower rice cook just till it's hot again and serve
Enjoy warm, topped with avocado slices, sesame seeds, and green onions—or
your favorite toppings!
If meal prepping for the week, double this recipe!
Store in the fridge, or freeze if desired!

*Nutrition provided for keto beef and broccoli bowl with cauliflower rice,
excluding optional toppings.

**Per keto beef and broccoli bowl with cauliflower rice: 8g net carbs.

Nutrition
Serving Size: 1 meal (~6 oz)Calories: 502 Sugar: 8Fat: 35 Carbohydrates:
1 3Fiber: 5 Protein: 32

Loaded Potato Soup

This potato soup is comfort food done right, with bacon, cheese, onions and so creamy
goodness Potato soup is a staple on cold days or when comfort food is needed
this one is top of the list of OH OH GOOD
Yield: 8 servings (2 quarts).

what you need:
1/3 cup diced celery
1/3 cup diced carrot
1/4 cup diced onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 quart milk
2 chicken bouillon cubes
2 tablespoons minced fresh parsley
1/2 teaspoon salt and pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
6 medium potatoes, peeled and cooked
Chives, shredded cheddar cheese and bacon bits, optional

how to make it:
In a 3-qt. Dutch oven or kettle, saute celery, carrot and onion in butter until tender. Stir in flour until smooth. Gradually add milk; cook and stir until thickened and bubbly. Add bouillon, parsley, salt, seasoned salt and cayenne. Simmer for 20 minutes, stirring occasionally. Cube half of the potatoes and mash the other half; add all to the soup. Simmer for 20-25 minutes or until heated through. Garnish individual servings with chives, cheese and bacon bits if desired.

Garlic Butter Chicken with Lemon Asparagus

This is a fresh vibrant dish, light and lemony cooked in a butter sauce. If the asparagus is thin
you don't have to blanch it.

4 SERVINGS

What you need:
3-4 boneless, skinless chicken breasts, cut into bite-sized chunks
2 bunch of asparagus, rinsed and trimmed
1/2 cup butter, softened
1 teaspoon olive oil
2 teaspoons minced garlic
1 teaspoon Italian seasoning
1 tablespoon hot sauce, optional (we used Sriracha)
1/2 cup low-sodium chicken broth (or white wine)
Juice of 1/2 lemon
1 tablespoon minced parsley
Crushed red chili pepper flakes, optional
Slices of lemon, for garnish

For the chicken seasoning:
2 teaspoons salt
1 teaspoon fresh cracked black pepper or white pepper
2 teaspoons onion powder

How to make it:
Slice chicken breasts how you like and season with salt,
pepper, and onion powder. Let sit in a shallow plate while you prepare the
asparagus.

Wash and trim the ends of the asparagus, then blanch them in boiling water
for 2 minutes then soak in ice water to stop the cooking asparagus. This way
they will cook asparagus faster and evenly in the skillet. You can skip this
step if you have very thin asparagus. Drain and set aside.
Heat half butter and olive oil in a large skillet over medium-low
heat. Gently stir-fry the chicken on all sides until golden brown.

Lower the heat, add 1 teaspoon minced garlic and Italian seasoning and stir
and cook with chicken until fragrant. Remove the chicken from the
skillet and set aside to a plate. You might have to work in batches to avoid
crowding the pan and have steamed chicken instead of browned.
In the same skillet over medium-high, add minced garlic then deglaze with
chicken broth (or wine). Bring to a simmer and allow to reduce to half the
volume. Add remaining butter, lemon juice, hot sauce, parsley. Give a quick
stir to combine.

Add the asparagus and toss for 2 minutes to cook it up. Add the
sauteed chicken back to the pan and stir for another minute to reheat.
Garnish the chicken and asparagus with more parsley, crushed chili pepper,
and lemon slices and serve your garlic butter chicken and asparagus
immediately. Enjoy!

Notes:
If your asparagus is thin, you might want to skip
blanching.
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Easy Fried Eggplant

We like our vegetables and eggplant is one that we enjoy, you need to try my recipe for tasty crisp and non bitter eggplant.

Ingredients
2 tablespoons canola oil
1 large eggplant, peeled and sliced
3 eggs, beaten
2 cups dry bread crumbs

Directions
Peel and slice eggplant, lay on paper towels sprinkle with salt and let sit at least an hour to let the bitterness that you can taste in eggplant come out, gently press the moisture out with paper towel before preparing this recipe for better taste.
Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Just before it is ready to take out I sprinkled shredded mozzarella cheese on top and let melt. Drain on paper towels.

You can also make this and cook in the Air Fryer set the fryer about 350 cook 3 minutes each side depending on your air fryer you can adjust the time.

CrockPot Pork Chops and Sauerkraut and Apples

This is actually a German recipe, made with pork chops, sauerkraut and apples put together quickly in the crock pot and let it cook about 5-6 hours on high and dinner is ready.

Ingredients
 8 servings
 8 center cut pork chops
 2 pounds sauerkraut, drained
 2 cups chicken broth
 1 large red apple, diced
 1 onion, chopped
 1 cup brown sugar
 1 tablespoon caraway seeds

Directions


Mix the sauerkraut, broth, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, divide in half, spread half in a pam sprayed crock pot then place pork chops on top and spread the remaining sauerkraut mixture over the pork chops. Cover and cook on high 5-6 hours, stir a few times gently turn the pork chops once. Pork c.ops will be tender and tasty,

Apple Crumble

Easy dessert to make, and very tasty. This one goes great at any family dinner, parties, lunches and more, great with ice cream, or just a little cream over it.

INGREDIENTS

FOR THE FILLING:

4 apples, peeled and diced

1 Tbsp lemon juice

1/3 cup granulated sugar

1/3 cup light brown sugar, packed

1 tsp cinnamon

1/4 cup all-purpose flour

FOR THE CRUMBLE:

1 cup light brown sugar, packed

1 cup all-purpose flour

1 cup quick oats

1/2 cup butter, cubed

1 tsp cinnamon

INSTRUCTIONS

In a large bowl, combine diced apples with lemon juice, sugars, cinnamon and flour. Pour into a 2qt baking dish.

In a separate bowl, combine crumble ingredients. Use hands to combine butter until crumbly (this takes a few minutes). Sprinkle over top of apple mixtures. Press lightly.

Bake in a 375 degree oven for 45-50 minutes, until bubbly and caramelized. Enjoy warm with a scoop of ice cream!