No mayo Chicken Salad

Green Chicken Enchilada casserole

★★★★★

 

5 from 65 reviews

A cheesy green chicken enchilada casserole from I Breathe Im Hungry that is to die for! Super easy to throw together it’s also low carb and gluten free!

• Author: Mellissa Sevigny
• Yield: 6 generous one cup servings
• Category: Low Carb Cauliflower Casserole
• Cuisine: Mexican American

INGREDIENTS

• 20 oz frozen cauliflower florets (about 4 cups)
• 4 oz cream cheese, softened
• 2 cups cooked chicken, shredded
• 1/2 cup Salsa Verde
• 1/2 tsp kosher salt
• 1/8 tsp ground black pepper
• 1 cup shredded sharp cheddar cheese
• 1/4 cup sour cream
• 1 Tbsp chopped fresh cilantro (optional)

INSTRUCTIONS

1. Put your cauliflower in a microwave safe dish and cook for 10-12 minutes or until fork tender. Add the cream cheese and microwave for another 30 seconds. Stir.
2. Add the chicken, salsa verde, salt, pepper, cheddar cheese, sour cream, and cilantro. Stir.
3. Bake in a preheated oven at 375 degrees (F) in an ovenproof casserole dish for 20 minutes. OR you could microwave on high for 10 minutes.
4. Serve hot.

NOTES

Approx nutrition info per serving: 311 calories, 18g fat, 4g net carbs, 33g protein

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Buffalo Ranch Stuffed Peppers

primally inspired

• 4 chicken breasts
• 1 medium onion, sliced
• ½ teaspoon each: dried parsley, dried dill, dried chives, garlic powder, onion powder
• sea salt and pepper, to taste
• extra butter, ghee, or other fat of choice for greasing and baking
• 4 peppers (I like using yellow or orange, but use what you like!), tops cut off and seeds cleaned out
• ½ cup hot sauce* (I use THIS)
• ¼ cup butter* or ghee
• 
  

*this is the perfect ratio of butter to hot sauce for our tastes. If you like it really spicy, add more hot sauce and use less butter. Want it mild? Use less hot sauce and more butter.

Guacomole

• 2 avocados
• ½ - 1 jalapeno, seeded, and minced
• ¼ of a medium red onion, finely chopped
• 2 - 3 tablespoons of cilantro, finely chopped
• ½ lime, juiced
• sea salt, to taste

Instructions

1. Preheat oven to 350 degrees.
2. Mix your dried spices together.
3. Place your chicken breast and sliced onions in a single layer on a greased or parchment paper lined baking pan.
4. Sprinkle the entire pan with dried spices. Salt and pepper, to taste.
5. Place a small pat of butter or other fat of choice over each chicken breast.
6. Bake for 25-30 minutes or until chicken is cooked through.
7. While chicken is cooking, melt ¼ cup butter in a pot over medium low heat. Once melted add in hot sauce and stir. Set aside.
8. If you are making guacamole, make it now (see instructions below).
9. Once chicken is cooked, run a knife through the chicken and onions until chicken is in small bite size pieces.
10. Combine chicken with the hot sauce mixture.
11. Spoon chicken mixture evenly in all 4 peppers.
12. Place stuffed peppers in a baking pan.
13. Bake for 35-40 minutes or until peppers are softened to your liking.
14. Serve with Guacamole. Enjoy!

Guacamole

1. Mash all guacamole ingredients together until desired consistency

FREEZE: all but the guacamole can be frozen. stuff peppers with chicken mixture and freeze. Thaw before cooking.

PALEO JALAPEÑO CHICKEN BURGERS

onceamonthmeals

• 1 ½ pounds Ground Chicken
• ⅔ cups dice Onion, White
• ¼ cups chop Cilantro, Fresh
• 2 teaspoons mince Garlic, Cloves
• 2 teaspoons seed and dice Jalapeño
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Red Pepper Flakes
• TO cook same day:

1. Using clean hands, mix together ground chicken, onion, cilantro, garlic, jalapeño, ground cumin, paprika, and red pepper flakes in a large bowl.
2. Divide mixture and form into indicated number of patties.
3. Grill over medium-high heat and flip when bottom side of burger no longer sticks to the grill grates, about 6-8 minutes.
4. Continue cooking until cooked through, about 6-8 minutes.

Freeze for later:

1. Using clean hands, mix together ground chicken, onion, cilantro, garlic, jalapeño, ground cumin, paprika, and red pepper flakes in a large bowl.
2. Divide mixture and form into indicated number of patties.
3. Alternate patties and squares of parchment/wax paper.
4. Divide among indicated number of freezer bags, label and freeze.

Thaw and cook!

SIMPLE ITALIAN CHICKEN

3-4 lbs boneless, skinless chicken thighs

3 TBSP avocado or olive oil

3-4 TBSP  Italian seasoning

2 tsp salt

Combine all ingredients in large Ziploc bag. When ready to cook, thaw overnight. Broil in oven a few inches from heat for 4-5 minutes per side. Enjoy!

CHICKEN “ENCHILADA” CASSEROLE

 http://www.lifemadefull.com

3 cups uncooked rice (hw: cauli rice)
½ cup olive oil
3-4 TBSP tapioca starch¼ cup chili powder (adjust according to taste)
2 cans (15 oz) tomato sauce
3 cups water
1/2 tsp ground cumin
1/2 tsp garlic powder
½ tsp fine grain sea salt
2 lbs chopped chicken breasts
3-4 cups shredded cheese

Stir everything except the cheese together in a deep dish, 9×13 or larger pan. Top with cheese and freeze. When ready to cook, you can either thaw ahead of time and bake, covered, for about an hour at 350 degrees. If frozen, cook for about 1.5 to 2 hours at the same temperature. 

LOADED CHICKEN AND (sweet) POTATOES

• 

• 1 lb boneless chicken breasts, cubed (1″) (raw) (hw: or ground beef, steak ...) 
• 6-8 medium skin-on red potatoes, cut in 1/2″ cubes (hw: sweet potatoes) 
• 1/3 c olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 Tbsp paprika
• 2 Tbsp garlic powder
• 2 Tbsp hot sauce (more if you like it HOT)

Topping:  Hw -all are optional, of course, other options include  lettuce, tomato, jalapenos, salsa , ranch dressing,  sour cream. ....

• 2 c fiesta (or Mexican) blend cheese 
• 1 c crumbled bacon
• 1 c diced green onion

How to Make:
1. Preheat oven to 400 degrees (HW: my oven :350) . Spray a 9 x 13″ baking dish with cooking spray. (hw: oil oil or coconut oil)

2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish.

3. Bake the potatoes and chicken for 55-60 minutes (hw: this would be to long for my oven -cooking time varies), stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).

4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the cheese, bacon, and green onion. Return the casserole to the oven and bake for five minutes or until cheese is melted.

Serve With: Extra hot sauce, Ranch Dressing, or sour cream!
Serves: 6 people.

• Can this Recipe be Made in the Crockpot? Yes. Put all items into a crockpot, cook on low 6-8 hours.

• How Can I Make This Even Healthier? Cut the amount of cheese in half. Use pre-shredded, reduced fat cheese. Add turkey bacon instead of regular bacon. Serve with plain non-fat Greek yogurt instead of sour cream. Cut the amount of olive oil from 1/3 cup to 1/4 cup. Add more chicken and fewer potatoes. Use green beans instead of potatoes. Topping Alternatives: shredded lettuce, diced tomato, fresh pico de gallo, or salsa.
• 
  
• http://www.singingthroughtherain.net

Chicken Mac Salad

yummyaddiction.com.....there are no rules for this salad – you can always add more of any ingredient if you feel there isn’t enough. Just have fun playing around with the flavors!

Heartweed": you know we are wheat free around here so there are some in this recipe about options. :) 

For the salad:

• 2 cups (8 oz. or 225g) dry elbow macaroni (Hw-: I have been using a rice flour pasta -tinkyada that taste better -to me-than wheat based) There are also  buckwheat options. 
• 1 cup cooked shredded chicken
• 1/4 cup grated carrots
• 1/4 cup finely chopped chives
• 1/3 cup diced dill pickles (hw: most pickles contain wheat based vinegar -caution) 
• 1/4 cup finely diced red bell pepper
• 1/3 cup finely diced celery
• 1/3 cup finely chopped black olives

For the dressing:

• 1/2 cup mayonnaise (Hw: I make my own) 
• 5 tablespoons milk (HW: probably could omit for dairy free option or use canned coconut milk)
• 1 tablespoon white wine vinegar (Hw: white vinegar is made from wheat, I would suggest coconut or apple cider vinegar)
• 1 teaspoon Dijon mustard (Hw: Eden foods make a yummy apple cider based dijon) 
• 2 teaspoons sugar (Hw: honey, maple syrup) 
• salt and freshly ground black pepper , to taste

1. Cook pasta. Drain. 
2. In a small bowl, combine mayonnaise, milk, vinegar, mustard, sugar, salt and pepper, and whisk until smooth.
3. Place cooled macaroni in a large mixing bowl, pour dressing and toss. Stir in chicken, carrots, chives, pickles, bell pepper, celery and olives (you can always add more of any ingredient if you feel it's needed). Serve immediately or refrigerate until serving. Enjoy!

Sweet Potato Chicken Poppers (Paleo & AIP)

Ingredients

• 1 lb ground chicken (uncooked)
• 2 cups raw (not cooked) sweet potato, grated 
• 2 tbsp coconut oil + 1 tsp for greasing the baking sheet
• 2 tbsp coconut flour 
• 2 sprigs green onion, chopped fine
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp sea salt

Instructions

1. Preheat the oven to 400 F and lightly grease a lined baking sheet with coconut oil
2. Combine all of the ingredients in a large mixing bowl and thoroughly combine
3. Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you'll have about 20-22 poppers) and place them on the cooking sheet
4. Place in the oven for 25-28 minutes, flipping half way through
5. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further
6. Remove from the oven when thoroughly cooked through
7. Allow to cool and serve with your favorite sauce

Buffalo chicken lettuce cups

http://www.ellaclaireinspired.com

 large chicken breasts, cooked and shredded

2 Tbls. butter

1/2 Tbls. olive oil

1/2 cup Franks Wing Sauce (hw:or safe hot sauce)

1/2 tsp. celery seed

pepper to taste

1/2 C. thinly sliced celery

blue cheese crumbles

ranch dressing

2 heads of lettuce

In a large pan, cook and shred your chicken {to cook mine, I just put the chicken in the pan with 1/2 cup of water, shredding as it cooks. By the time it is finished cooking, all of the water cooks off}.

Keep the pan on medium heat. Add butter and olive oil, stirring. Add Franks and celery seed. Add pepper to taste. Once sauce begins to be bubbly, remove from heat. Add thinly sliced celery.  

Spoon into lettuce leaves, sprinkle with blue cheese crumbles and drizzle with a little ranch dressing. Serve immediately while the chicken is still warm. Oh yum. 

Egg Roll in a Bowl

Recipe adapted from whole new mom

• 9 cups shredded cabbage
• 1½ c shredded carrot
• 2 med onions, finely chopped / minced 
• 1½ T sesame, or olive oil or coconut oil 
• 1½ t ginger (powdered)
• ½ t black pepper (optional) 
• 1 tsp garlic granules (or 4 cloves garlic) 
• 1½ t salt 
• 4tsp  coconut aminos or to taste (optional)
• 1½ lb ground beef (or ground or  chopped chicken).  (HW:1 lb is normally standard package  size and seems to be plenty) 

Heartweed-I have used the pre-cut bagged cabbage that includes green and purple cabbage ,and carrots. 

Instructions

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1. Place meat in large pan and cook until browned.
2. On medium high heat, add the onions and sesame oil. Cook until lightly browned.
3. Reduce heat to medium.
4. Add spices and stir well.
5. Add the cabbage and stir to coat.
6. Cook, stirring frequently until the cabbage slightly wilts.
7. Add carrots and cook for 2-3 minutes until soft.
8. Add coconut aminos to taste and adjust flavorings as desired.
9. Serve plain or over rice or cauliflower rice.

Slow cooker Buffalo chicken stuffed sweet potato

INGREDIENTS

• ½ lb. boneless skinless chicken breast
• ½ lb. boneless skinless chicken thighs
• ⅓ cup hot pepper sauce (such as Frank's Red Hot)
• 2 Tbsp. ghee (may sub coconut oil)
• 1 Tbsp. coconut aminos
• ½ tsp. garlic powder
• ¼ tsp. cayenne (optional - adds more heat)
• 4 small baked sweet potatoes (about 7 oz. each uncooked)
• Homemade ranch dressing (optional) see below

1. Place chicken in a slow cooker set on low.
2. In a small saucepan on medium-high heat, combine the hot sauce, ghee, coconut aminos, garlic powder and optional cayenne. Stir together and heat until ghee is melted.
3. Pour sauce into slow cooker.
4. Cook for 4-6 hour on low or until chicken is tender.
5. Remove chicken from slow cooker and shred with two forks. Return shredded chicken to slow cooker and toss with sauce.
6. Turn slow cooker to warm (or remain on low)until ready to serve.
7. Serve chicken in baked sweet potatoes and drizzle with ranch if desire.

Paleo Ranch Dip/Dressing:

• ½ cup mayo (homemade or Primal Kitchen Mayo)
• ⅓ cup full-fat canned coconut milk (may need to blend to mix together)
• 1 tsp. dried parsley
• ½ tsp. dried dill
• ½ tsp. dried garlic powder
• ½ tsp. dried onion powder
• ½ tsp. dried chives
• ¼ tsp. sea salt (add additional sea salt if desired)
• ¼ tsp. ground black pepper

INSTRUCTIONS

1. Place all ingredients in a bowl and mix until smooth and creamy.
2. Chill for at least 30 minutes before serving.
3. Store in a covered container or mason jar in the refrigerator for up to 1 week.

Honey Mustard Dressing/Marinade

Dressing: Whisk together:


• 1/2 cup dijon mustard
• 1/4 cup honey
• 2 tablespoon olive oil
• salt to taste

Salad from Picture" 

Chicken Salad
• 4 skinless and boneless chicken thighs or chicken breasts
• 5 slices bacon, diced
• 1 head of romain lettuce, comes out to about 5-6 loosely packed cups
• 1 cup cherry tomatoes, cup in half (about 150 grams)
• 2 large avocado, pitted and sliced
• 1/2 of a red onion, thinly sliced

Instructions

1. Whisk together the dressing in a small bowl. Pour half of the dressing over the chicken breasts. If time allows let the chicken marinate in the fridge for a 30 minutes or overnight.
2. When you're ready, heat a nonstick skillet over a medium heat with a splash of olive oil. Sear the chicken on both sides (about 5-7 minutes each) until cooked through. Once the chicken is all cooked, set aside to rest while you prep your other ingredients.
3. Wipe the skillet you used with a paper towel, add another small splash of oil and fry the bacon until crispy.
4. Prep the rest of your salad ingredients and add them to a large salad bowl. Slice the chicken into strips and add them to salad. Pour the remaining dressing over the top, sprinkle the bacon bits over the top and season with any additional salt and pepper.

Notes

Honey Mustard Dressing from Primal Palate