Chicken with Cumin, Kale and Red Pepper

Another paleo dinner that was a keeper. I am into kale lately.

(I diced up my chicken like a stir fry, but couldn't find any yummy pictures, this one looked best, you get the idea!)

• 1 lb boneless, skinless chicken breasts, diced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp sea salt (optional, I left it out and salted to taste after)
• 2 cloves garlic, minced
• 1 Tablespoon coconut oil
• 1 bunch kale removed from woody stems (I generally just use baby kale from a package from Costco, much easier)
• 1 red bell pepper, diced
• 1/2 cup slivered almonds, lightly toasted

Combine chicken, cumin, chili powder, sea salt ( if desired), and garlic in a medium bowl until chicken is fully coated.

Heat skillet over medium-high heat. Add coconut oil.

Add chicken (it should sizzle). Brown and stir occasionally (about 5-7 minutes).

Add kale and red pepper. Stir and continue to cook until chicken is 165 degrees (no longer pink) and vegetables are slightly tender (about 5 more minutes).

Serve hot, topped with toasted almonds.

This is great plain, but we all agreed if we were not doing paleo, it would be served GREAT on RICE! Brown if you are going healthy, white if you don't care! I doubled this recipe and we didn't have leftovers.

Chicken, Yam, and Chard Soup-Paleo Plan Recipe

I love soups, so trying out a different soup is exciting, and it was yummy. This is totally paleo as well.

• 2 Tablespoons coconut or olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, chopped
• 1 teaspoon thyme
• 1/2 teaspoon oregano

Heat large pot over medium-high heat. When hot add those ingredients and saute until onion is slightly translucent.

• 2 lbs. boneless, skinless chicken (I used leftovers from a rotiserrie chicken we had) diced into 1 inch cubes (or shredded if using rotiserrie)
• sea salt
• pepper

Toss those ingredients and add to pot and continue to cook for another 10 minutes, stirring occasionally.

• 4 cups broth (chicken, veggie, beef all fine)
• 6 cups water
• 1 bay leaf
• 2 oz jalapenos, canned and diced
• 1 large yam (I used a sweet potato), diced
• 1 bunch chard, chopped (I used kale--can use spinach too)
• 1 bunch green onions, sliced
• juice of one lemon

Reduce heat to meduim, add the remaining ingredients.

Just before serving, season with sea salt and black pepper and fresh lemon juice. DELICIOUS! For my family, one and a halfed this recipe, so not quite doubled, and it made plenty, with leftovers for lunch, or second dinner...:)

Mama's Chicken Enchiladas

This is a Body for Life recipe. Which means very healthy. So people who are used to eating chicken enchiladas with lots of cream and cheese may not think these are very good. We made that mistake once of sharing it with some missionaries, we couldn't understand why they didn't ooh and ahh over them! HAHA! I actually love these--even if I am not trying to eat healthy!

• 4 portions chicken breast (about 1 lb) cooked and shredded
• 4 green onions, sliced
• 2 Tablespoon fresh cilantro, chopped (I love cilantro so use the whole bunch)
• 1 jalapeno, seeded and minced (I leave the seeds in)
• 3 cans (10 oz each) green enchilada sauce
• 8 corn tortillas

Saute the green onions, cilantro, and jalapeno. Add shredded chicken and 1 can of enchilada sauce. Cook, stirring occasionally until heated through, about 5 minutes.

Pour remaining two cans of enchilada sauce in a pie plate and microwave until warm, 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seamside down, in a greased 9 x 13 baking dish. Repeat.

Pour remaining sauce over enchiladas and sprinkle on top with either 1 cup fat free cheese if you are going way healthy OR regular cheddar cheese because it's yummier. Bake until enchiladas are heated through and cheese is melted, about 15 minutes. Top with whatever you want. I do salsa. YUM and guilt free!

Chicken Tortilla Soup

This delicious soup was shared by my friend Deb via Facebook.  I make it a lot because the ingredients are all items I store in my pantry.

• 3-4 cans chicken broth
• 2 cans chicken
• 1 cup salsa
• 1 can diced tomatoes (or three fresh, chopped)
• 1 can black beans
• 1 can corn (I use frozen)
• 6 Tablespoons rice
• 1 Tablespoon cumin
• 1 lime, squeezed

Throw everything in a crockpot on slow for 4 hours or high if you want it done faster. Serve with lots of fresh cilantro and tortilla chips. We did not have any tortilla chips tonight, but it was still so YUMMY! Some of my fam like to grate some cheese on top...I don't like cheese so much, and trying to be healthy here!

Chicken Cheese Dip

My friend Valerie brought this dip to a baby shower once. My kids LOVE it when I make this stuff. Not the healthiest, but certainly a yummy party food!

• 3-4 chicken breasts
• 1 big jar of salsa
• 2 cans cream of chicken
• 2 small cans diced green chiles
• (I add a diced jalapeno too for kicks)
• 1-2 cups shredded cheddar cheese

Throw everything but the cheese into a crockpot on low for several hours (3-4) until chicken is easily shredded. Mix in cheese towards the end to melt. Serve with your favorite tortilla chips!

Haystacks

My kids request this meal for their birthday dinner INSTEAD of going out to a restaurant! Crazy! Comfort food for sure. This is what I usually do when I am working all day, and won't have time to cook.

• 3 chicken breasts
• 2 cans cream of chicken
• 1/2 cup water

Dump first three ingredients into a crockpot on low for 2-3 hours until chicken easily shreds.

Serve over rice. Top with veggies of your choice. We use green onions, tomatoes, bell peppers, cheese, chow mein noodles, and pineapple. Sometimes, we don't have any fresh veggies, and we just eat it with rice and a little cheese.

Chicken Noodle Soup

We LOVE this recipe. A friend, Camille, brought it to a Halloween Party many moons ago. My kids were in love! I lost her recipe (surprise) and she has moved, but I found a similar recipe online. The other day, Michelle had to play a soccer game in the pouring rain, and came home to a hot bowl of this yummy stuff!

• 3-4 cans chicken broth
• 2 cups chopped carrots
• 2 cups chopped celery
• 3/4 cups chopped onion
• 2 cans cream of chicken
• 1/4 c evaporated milk or 1/2 cup whole milk ( I just use fat free milk)
• 2 cups cooked rotisserie chicken (I buy a Costco rotiserrie chicken)
• 4 cups cooked egg noodle (I buy the old fashioned noodles at Costco)

 Heat broth, add veggies, simmer until tender. Add cream of chicken and milk. Add chicken and noodles. Salt and pepper to taste.

Fruity Curry Chicken Salad

I serve this a lot for lunches I am throwing, such as birthdays or visiting teaching.This particular recipe was shared by my long time visiting teaching partner Julie Ellis.

• 4 skinless boneless chicken breast halves (so 2 chicken breasts) cooked and diced
• 1 stalk celery diced
• 4 green onions chopped
• 1 golden delicious apple peeled cored and diced
• 1/3 c golden raisins
• 1/3 c seedless green grapes, halved
• 1/2 c chopped toasted pecans
• 1/8 t ground black pepper
• 1/2 t curry powder
• 3/4 c light mayo (or try Greek yogurt)

Combine large ingredients, then spices, chill, serve with croissants (or pita pockets for healthier fare.)

Thai Basil Chicken

Here is a family favorite I cook often. It is very simple, healthy and hearty. This was first introduced to me by Jennifer Miller.

• 1-2 bunches green onions, sliced
• 1-2 cloves garlic, chopped
• 3 chicken breasts, sliced
• 1-2 Tablespoons oyster flavor sauce
• frozen green beans (as many as you would like)
• 1 package Thai basil
• 1 cup sliced cashews
• chili sauce--optional
• 1 Tablespoon olive oil

Coat skillet with olive oil on high, add onions garlic, saute couple minutes, add chicken, cook. Add oyster sauce, then the rest. Serve with rice!