Paleo Chili Y'all

Who doesn't love a big ole' pot of chili? Especially on a cold snowy day...which is what we've been having here lately in good ole' Arkansas. One day it's spring, the next it's snow. Hey, I'm not complaining though! My husband and I love chili, LOVE. But, we wanted a healthier version...so here we are. This recipe is super easy and super super DELISH.

Here's what you need:

2 tablespoons of Coconut Oil 
2 Yellow Onions (or 1 large)1 bulb of Garlic ( not sure how to peel it? check out this tutorial )
Himalayan Pink Salt (optional - see directions)
1 lb. Bison
1 lb. Ground Beef
1 can of Organic Fire Roasted Diced Tomatoes
1 can of Organic Tomato Paste
1 3/4 cup of Chicken Broth

Spices to be added after meat cooks:
1 teaspoon Granulated Garlic
2 tablespoons of Organic Chili Powder 
1 1/2 tablespoons of Organic Cocoa Powder
1/2 + 1/4 teaspoons of Organic Cayenne


Now let's cook:
Chop onion and mince garlic. On medium heat, melt 2 tablespoons of coconut oil and then add onion and garlic. Cook for about 5-7 mins, stir to prevent sticking. Next add your meat of choice. You can use any meat of your choice, we love Bison, so we always try to include it!

While meat is cooking you're going to mix your spices. Now, for the 1/2 + 1/4 Cayenne...my hubby loves spicy foods. I can do spicy (with a glass of almond milk nearby....lol) but not super spicy. So we made this batch of chili a few times until we found a happy medium on how much Cayenne to use. Obviously you can use more or less.

Once the meat is cooked, stir seasoning mix in. After you've mixed the seasoning, add tomato paste and stir for about 2 mins. Next, add can of fire roasted tomatoes with their juice and chicken broth. Now, some recipes for chili that I've seen that call for broth, call for beef broth. The first time we made this, all I had was chicken broth so that's what we used. Don't worry...it turns out amazing! 

Bring to a boil and then reduce heat and simmer.
*most recipes I've seen say to simmer for a couple of hours. However, we've not made it early enough to let it simmer that long. Plus, we're too impatient to wait because it's so yummy!

How do you like your chili? In a bowl? Chili dogs? Chili dogs are my favorite and for the longest was the only way I would eat chili. Here are the toppings we use for our chili dogs (minus the mustard for the hubs) and we use GF/DF buns:

My idea of the PERFECT chili dog! :)

Hope y'all enjoy as much as we do! :)

God Bless!

Healthy Spicy Chicken Stir-Fry

I've done it again. I came up with a new recipe and I LOVE it! Hope you do too! It's super easy to make and very yummy! 

 Ingredients Needed:

Boneless Skinless Chicken Breast - thawed, if using frozen (I used about a pound)

1 12 oz Bag of Broccoli Slaw

1 Package of Sliced Mushrooms (forgot to take a picture, but any kind of mushrooms will work)

2 Yellow Onions - Chopped

1 Clove of Garlic - Minced

Less Sodium Soy Sauce (amount used is based on preference. I used about a tablespoon)

McCormick Mesquite Seasoning (optional if you want spicy stir-fry)

1 Tablespoon of Earth Balance Butter (or whatever butter you would like)

Ready to Cook?

Cut your chicken into bite size pieces and cook on medium heat. While your chicken is cooking, chop your onion and mince your garlic. Here is a helpful tutorial on how to peel garlic, if you aren't sure how. Once your chicken is done cooking, set it aside. Now you are going to saute your mushrooms, onion, garlic and broccoli slaw with your 1 tablespoon of Earth Balance Butter (or whatever butter you use). After about 3 minutes add your soy sauce and mix. Then you are going to add your chicken and McCormick Mesquite Seasoning. I used about a half of package, it really depends on how spicy you would like it! Mix well and let it cook for about 3-5 minutes.

You're ready to eat! 

Yummy Yummy!! This is really good with grape tomatoes on the side!
Hope you enjoy as much as I did! :)

Grilled Cheeseburger Wraps

Grilled Cheeseburger Wraps have become a favorite for my husband and I. Our friends get tickled at how often we have them. I found the original recipe at Mostly Homemade Mom, although we make them entirely different. Like I mentioned in my Ground Turkey Enchiladas blog post, I love experimenting with recipes and making them my own.

Ingredients Needed:

1 Small Yellow Onion
1 lb of Ground Turkey
8 Slices of Turkey Bacon
1 Package of McCormicks Mesquite Seasoning
Shredded Mozzarella Cheese
Yellow Mustard
1 Package (of 10) of La Banderita Soft Taco Flour Tortillas (We end up using 9 shells)

Let's Cook:

First, you are going to cook your 8 slices of bacon. Once cooked, set aside. Chop your onion. Since I use Turkey Bacon, it's not really greasy in the pan but has some of that yummy flavoring. So once my onion is chopped I cook it on what's left of the bacon remains.

Cook onion for a few minutes until it's nice and caramelized. Then add the Ground Turkey. While you are cooking the ground turkey with the onion, start chopping your 8 slices of bacon into small pieces. Once your turkey meat is completely cooked, add your bacon and mesquite seasoning. Stir very well so that all your seasoning is mixed, sometimes I might add a little bit of olive oil to help with mixing the seasoning.

Once you have the meat mixture complete, it's time to start building your cheeseburger wraps. Microwave your shell for 10 seconds. Add about 2 tablespoons of meat mixture to shell, top with some shredded mozzarella and then mustard.

Once you have made all your cheeseburger wraps, place them on the grill. Grill (flipping once) just long enough to melt the cheese and add a little char. Maybe about 5 mins total.

Once you're done with that, it's time to eat! :) I hope you and your family enjoy these as much as we do!

Ground Turkey Enchiladas

Ground Turkey Enchiladas? Wait, no chicken? That's right, no chicken! Not that we don't like chicken because we certainly do, we just like to change things up a bit. Well, I like to experiment with recipes. I'll find a recipe, like Skinny Sour Cream Enchiladas at Skinny Mom, make it and absolutely love it. And then, I like to make it again and customize it more to our taste, especially my husbands, because he loves spicy. That's the beauty of cooking, you can change up and make it your own.

Ingredients Needed for this DELISH dish:

8 oz Daisy Brand Light Sour Cream
1 Can of Fat Free Cream of Chicken Soup
1/4 Cup of Fat Free Milk
1 lb of Ground Turkey
1 Package of McCormick Grill Mate Mesquite Seasoning
1 Small Chopped Yellow Onion (optional)
1 Jumbo Garlic (optional)
1 Teaspoon of Olive Oil (approximately)
2 Cans of Mild Diced Tomatoes w/ Green Chilies
1 Package (of 10) of La Banderita Soft Taco Flour Tortillas
1 Cup of Shredded Mozzarella Cheese

Let The Cooking Begin:

If using the optional onion and garlic....chop your (1 small) yellow onion and then peel your garlic. Once my garlic is peeled I use a Food Chopper to mince the garlic into small pieces. Now, if you are new to using garlic this is a very helpful How To Peel Garlic Tutorial  and exactly how I peel mine! Okay, so once that's done place in a skillet on Medium Heat with some olive oil. Cook for a few minutes.

Once you are done cooking the onion and garlic, add your ground turkey meat. Stir around frequently to prevent the garlic from sticking. While this part is cooking, we will make our sour cream sauce. In a medium sized pot we are going to mix our can of cream of chicken soup, 1/4 cup of milk and 8 oz of sour cream. Stir until creamy, and you have to watch it because it will start bubbling and can make a big mess if you aren't careful! Once you have that mixed, add your package of McCormick Mesquite Seasoning and mix well.

Once we have the meat, garlic and onions done, we add the 2 cans of mild diced tomatoes & green chilies and mix well. After the meat mixture and our sauce is done cooking, it's time to prepare our shells. Warm the tortillas, I microwave for 10 seconds in the microwave. Then spoon 2 tablespoons of your meat mixture into the shell. Fold shell with both ends folded in, like picture shows. Spray your casserole dish to prevent sticking. Place tortillas seam side down in your dish.

After all of your tortillas are filled (you may have some meat mixture left over, you can try more than 2 tablespoons in the shell, just need to be able to fold them without the shells ripping) and placed in your casserole dish (I use a glass 14 x 9.5), cover with your sauce mixture. Once completely covered, sprinkle your 1 cup of shredded mozzarella cheese over the top.

Bake at 350 degrees for 25-30 minutes. Make sure your cheese is nice and melted.

DONE and ready to eat!! Yum, Yum, Yum!! Hope you enjoy as much as we did! :)