Who doesn’t love the smell of a delicious casserole baking in the oven! This casserole has it all. Spices, chicken, veggies and cheese! And best of all, it won’t ruin those New Year resolutions we all made to eat better! Yes, we all made them and you know it.
At the start of the new year, I started a new Beachbody program. It is MMA style and I have to say, I am loving it! I am completely sore all over but it is a good sore. I can feel myself getting stronger and capable of pushing myself more. I figured after doing multiple rounds of P90X3 and 22 Minute Hard Corps, nothing could compete. Boy was I wrong. I get to street fight my way to better me and work off some stress at the same time. Who wouldn’t want to punch at things when they are stressed?
Anyway, back to the recipe. Cauliflower rice is the new rage. Everyone is selling it or making it. Cauliflower really doesn’t have much of a taste so I can see how people are attracted to it. You get in your veggies without sacrificing taste. It’s a win win!
Now you can purchase cauliflower already minced into rice pieces (just make sure you get one that doesn’t have sauce added to it) or you can pretty easily make your own. Cauliflower isn’t very expensive so I often make my own in large batches and freeze it.
To do this all you do is grate a head of cauliflower using a large cheese grater or pulse cauliflower florets in a food processor. That’s it!
My family loved it and it made enough for lunch leftovers the next few days which fits nicely with my colored container meal plans.
Feel free to add more cheese if you wish. I know some people can’t get enough cheesy goodness!
This recipe originally called for a pork tenderloin to go with the cherry sauce. I did try it that way first and it was good but as many of you already know, I am not a pork fan. I couldn’t see me eating this throughout the fall and winter months as a quick and comforting meal so….I switched it to Turkey Tenderloin.
But like most of my recipes, you can absolutely do it with the pork! I’m not sure about beef though. Beef and cherries don’t sound all that appealing to me.
I have to day, it was really good! I am actually considering doing this at Thanksgiving instead of an entire turkey since it just the four of us this year. It has that sweet, tartness that a cranberry would give but it’s a fun cherry instead! And I still have a bunch of cherries frozen so it works out well.
The balsamic vinegar it a good contrast to the sweet, tartness of the cherries and keeps the sauce savory. I paired it with roasted potatoes and green beans.
This is definitely a keeper and the left-overs are even better! The turkey has had time to “mingle” with the sauce!
This is easily one of my new favorite meal to make. No joke folks! It is so mouthwatering good, you just have to take my word and go ahead and make it. You can use regalur russet potatoes or sweet potatoes for this. I chose sweet because it’s what I had. Whichever you choose, just make sure you squeeze out all the water.
Use those muscles people!
I recruited the hubby to do this part for me. Tony Horton made my muscles angry that day.
You’re also going to need a waffle iron. Yes, you read that correctly. You actually put potatoes in a waffle maker – and they are wonderful! Just think of all the endless things you could put over the top of these!
Now servings are going to be based on which type of waffle maker you have. I have a Belgian waffler maker and was able to get two large waffles out of the mixture. I divided each large waffle in two and that was a serving. I have no clue on the square waffle maker. You will have to test and see.
Or as I call them, little bites of heaven! These things are the best little snacks. They curb my sweet craving and they are actually good me for! My boys love them and request them in their lunch boxes as their snack.
I use Shakeology for these. I have never made them with any other protein powder so I can’t tell you how they would taste if you tried. Vanilla, Chocolate and Cafe Latte flavored Shakeology all work well for these. The vanilla actually look like raw cookie dough. I wouldn’t recommend using the Strawberry or Greenberry flavors. I haven’t tried it but it doesn’t sound very appetizing.
You just dump all the ingredients in the bowl of your stand mixer and let it do the rest. Once it is completely combined, roll them into 1-inch balls and store them in the refrigerator.
I use raw honey whenever a recipe calls for honey. It’s a bit more expensive bit most processed honey today has been heated and filtered, robbing it of its nutritional value and resulting in a product no more valuable than a simple sweetener. Raw honey contains up to 80 different substances important to human nutrition. Besides glucose and fructose, honey contains: All of the B-complex, A, C, D, E, and K, minerals and trace elements: magnesium, sulfur, phosphorus, iron, calcium, chlorine, potassium, iodine, sodium, copper, and manganese. The live enzyme content of honey is one of the highest of all foods. Raw honey also contains hormones and antimicrobial and antibacterial factors.
The recipe only makes one batch of 13-14 balls but it can easily be doubled. Give them a try, they truly are little bites of heaven!
It’s no secret that I dislike meatloaf. I’ve said it many times but the rest of the family loves it so I am continuously trying to find different ways to make it more exciting. Mostly for me, so I will eat it.
I came across the idea of putting the meatloaf in the pepper rings over at this blog. I thought it was neat and very portion friendly so I took the idea and used my own meatloaf recipe in the rings. She put cheese on the top of hers but I was using cheese in another dish so I didn’t want to overwhelming the meal with cheese.
I love how much easier it was to bake. Time to cook is one of my pet peeves for regular meatloaf. That and it’s a lot of meat… in a loaf shape. Ack! This recipe is fast to prepare and easy to bake so it can be made during a week night. While they are baking, make your sides.
I served mine with grilled zucchini from the garden and a cauliflower gratin. So good! You can substitute lean ground beef or ground chicken if that is your taste preference.
Does anyone else type things into Google as a spellchecker? Hopefully I’m not the only one who does this.
As I was typing “Cacciatore” into Google to make sure it was spelled correctly, it’s meaning popped up. “Cacciatore means “hunter” in Italian. In cuisine, alla cacciatora refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Cacciatore is popularly made with braised chicken or rabbit.” I don’t eat rabbit but it’s yummy with chicken!
Awesome, makes complete sense. Typically, when I make cacciatore, I bread and fry or bake the chicken. With busy sports schedules and lessons after school, time to do all that is limited. I figured there had to be a way to make it in the slow cooker and still have it be the comforting dish I am used to. My biggest concern being that when you cook peppers and onions in the slow cooker, all their liquid releases and its makes whatever you are cooking more liquidly. We like our cacciatore thick so liquidly won’t fly.
To get around this, I sauteed the peppers and onions before I added them to the slow cooker. I also browned the chicken for a few minutes.
It turned out perfectly except for one mistake that I made. I meant to chunk the chicken instead of shredding it. Whoops! It was still really good!
Typically it is served over pasta but I served mine over brown rice with a nice big spinach salad. Sorry there is no picture. I was hungry and my stomach took over before my brain processed I hadn’t taken a picture.
Serving Size: approx 2/3 cup
Slow Cooker Chicken Cacciatore
A thick, hearty Italian classic, done right in the slow cooker!
15 minPrep Time:
8 hrCook Time:
8 hr, 15 Total Time:
1 lb skinless, boneless chicken breast
28 oz can crushed tomatoes
1/2 red (or whatever color you like) bell pepper, sliced into strips
1/2 green bell pepper, sliced into strips
1/2 large onion, sliced
1 tsp dried oregano
2 cloves garlic, minced
1 bay leaf
salt and fresh pepper to taste
Heat a large skillet over medium-high.
Lightly spray with oil and brown chicken on both sides a few minutes.
Season with salt and pepper and add to the slow cooker.
Spray the skillet with a little more oil and add onions and peppers and minced garlic.
Sauté until juices release and the vegetables become slightly tender.
Add to the slow cooker.
Pour tomatoes over the chicken and vegetables,
Add oregano, bay leaf, salt and pepper, give it a stir and cover.
Set to LOW for 8 hours or HIGH 4 hours.
Remove bay leaf, adjust salt and pepper and chunk chicken.
Serve over pasta or rice!
Cuisine: Italian |
21 Day Fix: 1/2 G, 1/2 P, 1 R, 1 tsp (adjust your yellows according to what you serve it over)
I love getting requests for recipes. I have had three requests for this particular one so…Chicken Enchilada Soup is here! Made in the slow cooker so you can just throw everything in that morning and off to work you go! Usually a comforting food for this time of year BUT it’s currently 64° here in upstate New York. Very odd for us. Still easy and very delicious even if it is not soup weather outside.
Normally I make this with chicken breast that I just throw in the slow cooker along with everything else but all I had was ground chicken so I browned that in a skillet first then threw it in the slow cooker. This was the first time I have tried it this way and it was still delicious. I think I like the shredded chicken breast better but that’s because I do not have to stand and brown the meat. I can just throw it all in and go.
I also cheated and used jarred enchilada sauce. You can certainly make your own if you have a recipe you like. I usually try to avoid canned or jarred things but I love this one. Also, the recipe calls for black beans. The ones I used, I previously soaked, cooked and froze for later use. I put them in the slow cooker still frozen and it turned out fine. Same with the corn. Instead of canned, I used frozen organic sweet corn.
Pair this soup with some warm cornbread or tortilla chips and you have yourself a warm, cozy, easy meal as soon as you walk in the door!
Yield: 6 Servings
Slow Cooker Chicken Enchilada Soup
10 minutes of prep time and you have a warm, comforting soup!
10 minPrep Time:
8 hrCook Time:
8 hr, 10 Total Time:
1 lb boneless skinless chicken breasts
2 cups chicken stock
1 1/4 cup enchilada sauce, homemade or store-bought
2 cans black beans, rinsed and drained or dried beans that have been soaked and cooked
1 can diced tomatoes, with juice
1 large can whole-kernel corn, drained or frozen corn
Comfort food. It can mean many different things to many different people. For me, it’s pasta or homemade bread. For other people it might be soup, mac and cheese, fast food, cookies, or something that triggers a comforting childhood memory or in this recipes case; meatloaf.
Those folks that know me, know I do not care for meatloaf. I have honestly tried ya’ll, I really have. Whether it is because it is beef or the meatloaf mixture of beef, veal and sausage OR it’s because it is a whole lotta meat in a loaf form (only bread should be in loaves), I don’t know. The very thought of it grosses me out. They can be tricky to make sometimes either drying out to quickly or not getting done enough in the center. Unfortunately, it’s my husbands favorite meal or his comfort food. Ack! I make it homemade with a “meatloaf mixture” once a year on his birthday. Every year it is meatloaf, mashed potatoes and roasted brussel sprouts. I know, I know, it sounds mean that I don’t make it more often BUT once I started making it with ground turkey instead of the meatloaf mixture, I have found it on my menu at least two -three times a year.
Of course, over the 17 years we have been together I have tried different kinds of meatloaf recipes but his favorite, is my families recipe. We actually got the recipe from my sister in laws mother but since we’ve known them for eons and we’ve all been making each others recipes, it kind of all blends together. When my husbands mother passed away seven years ago, my mom, who was helping out by cooking meals for us, made him a 3 lb meatloaf! Three pounds people!! It’s his comfort food and we were very appreciative that she made it. And yes, he ate every bite.
The recipe calls for 1 1/2 lbs of ground beef or meatloaf mixture (ground beef, veal and sausage) but I have found that even with making it with 1 1/2 lbs of ground turkey, it still comes out juicy, not dried out like a lot of ground turkey recipes can get. If you have seen my other recipes, you know that I usually add zucchini to my ground turkey burgers and meatballs to give them moisture but it’s not needed this time.
My mother and I also disagree on one thing. She adds oatmeal as a binder to hers, I like to add breadcrumbs. There really isn’t much difference. The seasoned breadcrumbs just give it more flavor in my opinion.
What do you think? Are you ready to give my turkey meatloaf recipe a try?
Serving Size: 1 Slice
A Comfort Food Classic Without all the Calories!
10 minPrep Time:
1 hr, 15 Cook Time:
1 hr, 25 Total Time:
1 1/2 lbs. ground Turkey
1 onion, chopped
1 green pepper, chopped
1 egg, beaten
1 tsp. salt
1/2 tsp. pepper
1 cup seasoned bread crumbs (can substitute oatmeal)
1/2 cup no sugar tomato sauce
1 cup no sugar tomato sauce
4 Tbsp. vinegar
4 Tbsp. brown sugar
4 Tbsp. prepared mustard
Preheat oven to 350 degrees.
Mix all the meatloaf ingredients together by hand in a large bowl.
Form into a loaf shape and place in a loaf pan that has been sprayed with cooking spray.
Bake for 20 minutes then remove the meatloaf from the oven.
Carefully pour off any grease that might have formed.
Mix sauce ingredients together in a small bowl.
Pour the sauce over the top of the meatloaf and continue baking for 1 hour.
Let the meatloaf cool for 10-15 minutes to make cutting easier.
21 Day Fix= 1/2 P (no sugar tomato sauce) 1R, 1Y, 1 TSP