Tuesday, January 29, 2019

Easy Chicken Enchilada

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
Cuisine Mexican
Keyword Chicken Enchilada Casserole, Healthy Chicken Enchiladas
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 servings
Calories 230 kcal
Author The Seasoned Mom


    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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Friday, January 25, 2019

Turkey Tomatillo Burgers

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.
  • Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
  • The internal color of a burger is not a reliable doneness indicator. A turkey patty cooked to 165°F is safe, regardless of color. To measure the doneness of a patty, insert a thermometer through the side of the patty to a depth of 2 to 3 inches.

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Monday, January 21, 2019

Burrito Bowl Recipe

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

Chipotle-style burrito bowls made with salsa lime chicken and all the burrito toppings
Course Main
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 burrito bowls
Calories 506kcal
Author Katie Wells


  • 4 raw or cooked boneless skinless chicken breasts
  • 1 tsp cumin 
  • 1 tsp chili powder
  • 1 tsp salt
  • one lime or 2 TBSP lime juice
  • 1 ½ cup salsa divided
  • 2 avocados or 2 cups guacamole
  • 12 cups salad greens
  • 1 tomato diced
  • 1 medium onion diced
  • 1 cup shredded cheese
  • ½ cup sour cream
  • 1 cup cooked black beans
  • 2 cups cilantro lime rice
  • Instructions

    For raw chicken:

    • Preheat the oven to 350°F or get out the Crock-Pot or Instant Pot.
    • Place the chicken on a baking sheet or in the Crock-Pot/Instant Pot.
    • Sprinkle it with the cumin and chili powder.
    • Squeeze the juice of half of the lime over it and pour ½ cup of salsa over it.
    • Bake in the oven, covered for 1 hour or until done, or in the Crock-Pot/Instant Pot until done.

    If reheating pre-cooked chicken:

    • Shred the chicken with your hands or a fork and place in a skillet.
    • Sprinkle with the cumin/chili powder, pour salsa over, and squeeze half of the juice of the lime over it.
    • Saute over medium heat until heated.

    Prepare the toppings:

    • While chicken is heating, make guacamole  or slice the avocados, wash and chop the salad greens, chop the tomato and onion, shred the cheese, get out the sour cream, heat up the beans, and make the cilantro lime rice if using.
    • Serve the chicken atop a bed of lettuce with any desired toppings.
    • Enjoy! Ole!


    Nutrition info includes black beans and rice.


    Serving: 1burrito bowl | Calories: 506kcal | Carbohydrates: 57.5g | Protein: 26.5g | Fat: 19.6g | Saturated Fat: 7.5g | Cholesterol: 58mg | Sodium: 816mg | Fiber: 8.9g | Sugar: 2.8g

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Friday, January 18, 2019

Crack Potatoes

I made these for a potluck and they were gone before everything else was! Definitely a hit and I will be making again!
Great Pot Luck Side Dish or a side dish for any meal !!!!

Ingredients (6)

 3 cups sour cream

  • 1 1-oz. package Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 6 slices thick-cut bacon, cooked until crisp and crumbled
  • ½ cup sliced scallions
  • 2 cups shredded cheddar cheese
  • 28 oz. shredded hash browns, refrigerated or frozen
  • Step 1
    Preheat oven to 400°F. Grease a 9x13-inch baking dish and set aside.
  • Step 2
    Mix the sour cream, Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, crumbled bacon, scallions and cheese together in a large bowl until well combined. Add the shredded hash browns and stir until everything is evenly coated.
  • Step 3
    Pour into the baking dish, and cook, uncovered, for 40–45 minutes, until crisp and golden.
  • Step 4
    Serve warm.

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Tuesday, January 15, 2019

Healthy Meatballs Recipe

 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.)


  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


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)


  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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Friday, January 11, 2019

Avocado Corn Salad

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.
Author: Natasha of
Skill Level: Easy
Cost to Make: $8-$10
Keyword: corn salad
Calories: 206 kcal
Servings: 6 as a side salad


  • 1 lb cherry tomatoes halved or quartered
  • 3 ears of corn cooked, shucked and cut off the cob  You can substitute with Fresh corn with Frozen Corn
  • 2 avocados peeled, pitted and sliced
  • 1/2 red onion (medium) thinly sliced
  • 1/4 cup cilantro chopped (1/2 small bunch)
  • 2 Tbsp extra virgin olive oil
  • 2 to 3 Tbsp lime juice from 1 to 2 limes
  • 2 garlic cloves pressed or finely minced
  • 1 tsp sea salt or 3/4 tsp table salt
  • 1/8 tsp black pepper


  1. In a large salad bowl, combine sliced tomatoes, corn kernels, sliced avocado, thinly sliced red onion, 1/4 cup chopped cilantro and press in 2 garlic cloves.
  2. Drizzle the top with 2 Tbsp extra virgin olive oil, 2-3 Tbsp lime juice (adding it to taste). Add 1 tsp sea salt and 1/8 tsp black pepper, or season to taste. Toss the salad gently just until combined and serve.

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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Tuesday, January 8, 2019

Easy White Bean Chili

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


  • 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


  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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Saturday, January 5, 2019

Lemon Chicken Soup with Orzo


  • 1 tablespoon olive oil
  • 3 carrots, peeled and diced
  • half of an onion, diced
  • 3 cloves garlic, minced
  • 8-10 cups chicken broth
  • 1 cup DeLallo whole wheat orzo
  • 3-ish cups cooked chicken (I use shredded rotisserie chicken)
  • 3 eggs
  • juice of 3-4 lemons (about 1/2 cup)
  • a handful of fresh spinach
  • 1 1/2 teaspoons salt
  • lots of freshly ground pepper
  • as much fresh dill as you can handle


  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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