Cauliflower Rice

This was another very simple and yummy dish.  The kids both loved it!  You can put whatever veggies in it that your family likes (or whatever you have on hand).  I found this recipe from Get Fit with Barbie. 

Ingredients:

• Cauliflower head
• onions, mushrooms, garlic
• paprika
• salt
• coconut or olive oil

Cut the cauliflower into chunks. Put it in the food processor to chop into little tiny rice pieces.
Put coconut oil in pan. Heat. Sautee onions, mushrooms, tomatoes, and whatever else you want. Put in raw cauliflower and cook. Add paprika and salt.
Eat when cooked!

Jill

Skinny Chicken Enchiladas

This made two trays of enchiladas plus some!  My entire family LOVED these.  It was so easy putting most everything in the crock pot first.  I used green salsa and my own seasonings.  I did not use the crema and it was still so good.  The Pinch of Yum has some awesome recipes.  I can't wait to try some more! 

 

Author: Pinch of Yum

Prep time:  3 hours

Cook time:  20 mins

Total time:  3 hours 20 mins

Serves: 6

 

Ingredients

• 1 lb. chicken breasts
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 16 oz. fresh salsa
• 3 tablespoons taco seasoning
• ¼ cup water (optional)
• 12 small corn tortillas
• 1 cup shredded cheddar cheese
• 1 avocado, diced
• ¼ cup crema (see notes)
• fresh cilantro, Cotija cheese for topping

Instructions

1. Put the first 6 ingredients in a crockpot. If your salsa is not very saucy, be sure to include the ¼ cup water or more if necessary. Cook on high for about 3 hours (or longer on the low setting) until chicken is cooked through. You can also cut the chicken breasts into halves to help them cook faster. Use 2 forks to shred the chicken and mix everything together.
2. Preheat the oven to 400 degrees. Soften the corn tortillas in the microwave, 3 at a time, for about 25 seconds. Fill them with a few tablespoons of filling, roll once, and place seam-side down in a large baking dish (I did 2 smaller baking dishes). Continue until all tortillas have been filled, rolled and placed in dish. Be sure to pack them in tightly next to each other so that they don’t come apart.
3. Sprinkle evenly with the shredded cheese and bake for about 15-20 minutes, until cheese is melted and bubbly and everything is heated through.
4. Remove from oven and drizzle with crema. Sprinkle with avocado pieces, fresh cilantro, and Cotija cheese crumbles.

Notes

The corn tortillas will start to break apart on the top during baking if you don’t warm them up enough prior to baking. For the crema, I just made a fake-out version with about 3 tbs. sour cream and 2 tbs. cream. I whisked it together until it was smooth, creamy, and drizzle-able. Also, I used part yellow corn and part shoepeg corn, which made the texture more interesting.

 

Jill