Put prepared chicken into a sandwich or freezer bag and keep it in the refrigerator or freezer (I like to also keep the all-natural cooked frozen chicken strips from Costco in my freezer so that I always have some meat on hand for dishes like this).
With your chicken already cooked and chopped, it’s really just a matter of layering your ingredients in your prepared dish and popping it in the oven. So simple!!!

• 2 cups cooked chicken (diced or shredded, such as rotisserie chicken meat)
• 1 1/2 cups enchilada sauce
• 1 cup Mexican cheese blend (reduced-fat shredded)
• 8 corn tortillas (6-inch)
• sour cream
• green onions
• sliced olives
• avocado

Main Course
Author The Seasoned Mom

  instructions

1. 1. Preheat oven to 350F (180C). Spray a 2-quart baking dish with nonstick spray.
   2. In a large bowl, toss together chicken, half of the enchilada sauce (about ¾ cup) and half of the cheese (about ½ cup).
   3. Place 4 of the tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom (overlapping is fine).
   4. Top with half of the chicken mixture and drizzle with ¼ cup of enchilada sauce. Repeat layers one more time.
   5. Cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining ½ cup of cheese, and bake for an additional 5-10 minutes (until cheese melted and casserole is hot and bubbly).
   6. Garnish with optional toppings!

Got Leftovers?

You can store leftovers in the fridge for 2-3 days or store in the freezer in suitable containers for up to 3 months.







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These Are soooo good!

 Beautiful green slices of tomatillo and melted Muenster cheese sit atop these grilled turkey burgers. A teaspoon of chopped chipotle peppers is added to the ground turkey mixture, providing just a touch of heat to these mouthwatering burgers.

Ingredients 2 servings

• 1 large egg white, slightly beaten
• 2 tablespoons fine dry breadcrumbs
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon chopped canned chipotle chile pepper in adobo sauce (see Tip)
• 1 clove garlic, minced
• ¼ teaspoon chili powder  
• ⅛ teaspoon freshly ground pepper
• 8 ounces uncooked ground turkey breast
• 4 slices tomatillo and/or tomato
• 2 slices Muenster cheese
• 2 whole-wheat hamburger buns, split and toasted

1. Combine egg white, breadcrumbs, cilantro, chipotle pepper in adobo sauce, garlic, chili powder and ground pepper in a medium bowl. Add ground turkey breast; mix well. Using your clean hands, shape turkey mixture into two ¾-inch-thick patties. (If mixture is sticky, moisten hands with water.)
2. For a charcoal grill, grill burgers on the lightly greased rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until no longer pink (165°F; see Tip), turning once halfway through grilling; add tomatillo and/or tomato slices to the grill and top each burger with a slice of cheese for the last 2 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place burgers and later tomatillos and/or tomato slices, on grill rack over heat. Cover and grill as above.)
3. Serve grilled turkey burgers topped with tomatillo and/or tomato slices in buns.

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Eating out can be fun (or necessary) sometimes and   I love Mexican food (I even make my own taco seasoning) and it is relatively easy to find healthy food options there. Unfortunately,  it is also pricey to go out to eat. Instead, I often make  burrito bowls at home.

Making Healthy Burrito Bowls at Home

In case you’ve never had a burrito bowl, don’t feel like you have to rush out and try it in order to make this recipe. A burrito bowl is simply a layered bowl full of all the burrito ingredients normally stuffed inside a tortilla.

What Is in a Burrito Bowl?

When we make burrito bowls I usually use chicken as the protein, but you can of course use beef, pork, shrimp, or anything that sounds good to you.
For chicken burrito bowls, I season the chicken breasts with cumin, chile powder, salsa, and lime and either bake them in the oven or cook them quickly in the Instant Pot. Or, pre-cook chicken ahead of time and store in the fridge to use later in the week for a quick meal on a busy night.
Other optional additions are sliced avocado, homemade guacamole, diced tomatoes or pico de gallo, shredded cheese, sour cream, and sometimes black beans and cilantro lime rice. (This is my favorite cilantro lime rice recipe.)
Quick tip: All the ingredients left from our burrito bowls are delicious in eggs the next day. Use leftovers from dinner to make breakfast omelets the next morning, or to make lettuce wraps for a quick (and portable!) lunch.
If you like Mexican food, give these a try!

Chipotle-Style Burrito Bowl Recipe

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Ingredients (6)

 3 cups sour cream



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 While most people love a good meatball, perhaps not everyone loves liver. Or… so they think.  Wait until you try my Might Meatballs though, and you will instantly see what I’m talking about when I tell you that everyone in my family, love these
The flavor of these tastes like a hearty and scrumptious meatball with Italian seasonings – a familiar flavor to the most basic palette. But, my Mighty Meatballs are anything but basic. They include freshly cooked liver – a power food with a nutrient profile that is so magnificent you’ll want it included in your whole family’s diet. you will especially love sneaking liver into your children’s diet because of the energizing and immune-boosting effects of Vitamin A, iron, zinc and B12. You don’t need a lot either so that’s what I love about “sneaking” them into these meatballs. These get devoured in my home so quickly I usually make a couple batches and freeze some. You can enjoy a quick meal that’s incredibly nutritive by thawing, cooking with your favorite sauce and veggies or just pop a few in your mouth as-is as a quick on-the-go snack! Try some this season – you will be so happy you did, I promise!

Makes 6 servings

1 tablespoon organic ghee
1 shallot, minced
3 cloves garlic, minced
6 livers from pastured chickens
1 tablespoon Simply GOODFATS organic MCT oil
1 teaspoon sea salt and black pepper to taste, divided
1/2 teaspoon fennel seed
1/2 teaspoon dried rosemary
1 teaspoon dried parsley
1 teaspoon dried basil
1 pound grass fed ground beef
Cooked greens (spinach, kale, chard, dandelion etc.)

Instructions:

1. Preheat oven to 425 degrees F. Line two baking sheets with parchment paper and set aside.
2.  Heat ghee over medium heat in a large skillet. Sauté the shallot and garlic until fragrant, about 2 minutes, stirring constantly to avoid burning the garlic.
3.  Add in the livers and organic MCT oil and stir to combine. Add in the sea salt and all the dried herbs.  Cook until livers are done, about 3 – 5 minutes. Remove from heat and place liver mixture in the bowl of a food processor. Blend until mixture is smooth and resembles a pate-like consistency.
4.  Place the ground beef, remaining sea salt, and pepper in a medium mixing bowl. Add in the liver mixture and stir until evenly combined. Take about a tablespoon – full of the mixture and form into a meatball. Place on prepared baking sheet. Repeat until all meatballs are formed.
5.  Bake for about 5-6 minutes or until done. Do not overcook! Serve immediately over cooked greens and top with pesto or apple bacon jam (below).

Apple Bacon Jam

Ingredients:

Makes 2 cups

5 slices of Applewood smoked bacon
1/2 white onion, finely chopped
1 garlic clove, minced
1/2 cup diced tomatoes
1/2 apple, finely chopped
2 teaspoons apple cider vinegar
1/2 teaspoon sea salt and black pepper
pinch of nutmeg
pinch of cinnamon
1/2 teaspoon monk fruit sweetener (optional)

Instructions:

1. Slice the bacon into small pieces and cook in a skillet over a medium heat until the fat is starting to render, stirring regularly around 10 minutes. Reserve 1/4 cup of the fat in the skillet.
2. Add the onion, garlic, tomatoes, and apple to the pan. Cook, stirring regularly until the onions have softened and garlic is aromatic another 5 minutes.
3. Add the vinegar, salt, pepper, spices, and sweetener, and stir in well. Bring to a gentle boil then reduce to a simmer and cook for around 15 – 20 minutes, stirring occasionally, until it is saucy.
4. Remove the bacon-apple mixture from the pan (keeping all the delicious fat) and transfer to a sealable jar or similar. Store in the refrigerator up to 1 week.

Nutrition Facts: (serving size: 2 tablespoons) Fat: 11 g Protein: 2 g Fiber: 1 g Carb: 5 g Net Carb: 4 g

Nutrition Facts: (serving size: 5 meatballs) Fat: 21 g Protein: 22 g Fiber: 1 g Carb: 2 g Net Carb: 1 g

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T his Avocado Corn Salad is a bright and feel good summer salad that’s loaded with grilled corn, creamy avocado, cherry tomatoes and the dressing gives it amazing fresh flavor.

How to Cook Corn on the Cob:

There are several methods to cooking corn and all of them will work for this corn salad. We used grilled corn in this recipe because grilling gives it a smokey sweetness that is completely irresistible.

• How to grill corn on the cob: we soak the corn with the husks on and then place them directly on the grill for 18-20 minutes on med/high heat rotating every 5 minutes.  . 
• How to bake corn on the cob: Place husks directly on the center oven rack and bake at 350˚F for 30 minutes. No need to soak the corn.
• How to boil corn on the cob: This is the quickest method. Place the shucked corn in a pot, cover with water, bring to a boil and add sugar (yes sugar!) then boil 15 minutes.

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Ever wonder how to lower blood pressure naturally? Sodium has always been the blood pressure bogeyman—shake most of it from your high blood pressure diet and you’ll be safe. But research now shows that it’s just as important to choose foods naturally low in sodium and high in at least two of the three power minerals: calcium, magnesium, and potassium. Add foods like white beans  into your diet. Beans are one of 10 well-balanced foods to add to your diet to cut your risk of stroke and heart attack nearly in half.
 White beans. One cup of white beans provides 13% of the calcium, 30% of the magnesium, and 24% of the potassium you need every day.
Tip: You can use this comfort food in side dishes, soups, and entrées. As a meatless source of protein, it’s a great choice for vegetarians. Choose no-salt added or well-rinsed low-sodium canned white beans, or cook dried beans overnight in a slow cooker.

 Try giving chili night a little extra flair with a make-your-own chili bar! Set out toppings like shredded cheese, sour cream, cilantro, lime wedges, avocado, or tortilla chips for your guests to customize their bowl. 

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6-8

Ingredients

• 2 cans (15.5 oz) BUSH'S^® White Chili Beans, undrained
• 1 can (10 oz) diced tomatoes and green chiles, undrained
• 1 can (14 oz) reduced sodium chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1-2 medium jalapenos, seeded and diced
• 1 cooked rotisserie chicken, remove meat from bone and dice
• Optional Toppings:
• Shredded Mexican cheese, sour cream, cilantro, tri-color tortilla strips, avocado, lime wedge

Directions

1. In a 4-quart stock pot, add 1½ cans of BUSH'S^® White Chili Beans, mash the remaining ½ can chili beans with a fork and add to pot.
2. Add remaining ingredients.
3. Bring to a boil. Reduce heat and simmer 10 - 15 minutes stirring occasionally.
4. Add additional toppings, as desired.

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Instructions

1. Base: Heat large soup pot over medium heat. Add the olive oil. Add the carrots, onion, and garlic. Saute until fragrant and tender, about 10 minutes. (Be careful not to burn the garlic.)
2. Orzo: Add the broth and bring to a simmer. Add the orzo and cook for a few minutes until softened. Stir in the chicken and remove from heat.
3. Eggs: Whisk the eggs and lemon juice together in a small bowl. The idea here is to warm up the egg mixture slowly (without scrambling the eggs). Slowly add a scoop of the soup into the egg mixture. Then add your warmed egg mixture back to the soup pot – slowly, slowly, slowly, stirring constantly, until smooth and creamy. 
4. Final touches: Finish by stirring in your spinach, salt, pepper, and dill and adjust seasonings to taste!

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