Honey BBQ Chicken Wings

These were amazing! I just started eating certain wings but they need to be GF. I made these myself and they were absolutely delicious and super easy to make.

Ingredients

For Wings:

Chicken Wings
1/2 Cup Flour (I used Gluten Free)
1 Tsp Salt
1 Tsp Garlic Powder
1/2 Tsp of Onion Powder
Avocado or Olive Oil Cooking Spray

For Sauce:

1 Cup of BBQ Sauce
1/2 Cup of Honey
1 Tsp of Garlic Powder

Directions

1. Preheat the oven to 425 degrees
2. In a large bowl, mix together flour, salt, garlic powder, & onion powder
3. Wash and dry the chicken wings. Then dip into flour mixture until coated 
4. Spray baking dishes with oil and arrange the chicken wings in the dish 
5. Cook for 20 minutes then turn the wings
6. Cook an additional 15-20 minutes, until chicken is cooked
7. Remove from the oven and baste the chicken wings with the sauce mixture

8. Coat both sides and place extra sauce to the side for additional dipping  
9. Place the chicken wings back in the oven for an additional 5-10 minutes

One Pot Cheesy Taco Pasta

This was really really really good. Kids will enjoy this too! I will be making this again sometime soon. I made one pot with dairy cheddar and the other pot with non-dairy cheddar.

Ingredients

1 pound ground beef (I used ground turkey)
½ teaspoon salt
Pinch of black pepper
1 ounce packet taco seasoning
2 cups water
1 cup jarred mild salsa
8 ounces uncooked pasta (I used GF penne)
1½ cups shredded cheese

chopped cilantro

Directions

1. Preheat a large deep skillet with coconut oil
2. Add the meat and season with salt and pepper and cook stirring occasionally until cooked thoroughly.
3. Drain the grease and stir taco seasoning into the meat then stir in water, salsa and pasta noodles
4. Bring the mixture to a boil, then stir, cover and reduce heat to a simmer
5. Cook for about 15 minutes until pasta is tender
6. Turn off heat and stir in cheese.
7. Top with cilantro

Easy Slow Cooker Turkey Chili

This was delicious! It was simple to make. The recipe calls for you to brown the meat in a pan before adding it to the crockpot, but I didn't. Perfect for a cold day!

Ingredients

1 lb lean ground turkey
1 medium onion, diced (I omitted)
2 peppers, chopped (I omitted)
2 (15 oz) cans tomato sauce
2 (15 oz) cans Petite diced tomatoes
1 (15 oz) cans black beans, rinsed and drained
1 (15oz) cans kidney beans, rinsed and drained
1 cup frozen corn
2 tablespoons chili powder
1 tablespoon cumin
1/4 teaspoon garlic powder
1 teaspoon salt
black pepper, to taste

Directions

1. Cook the ground turkey in a skillet, until brown. Add ground turkey to the slow cooker (I did not brown it.)
2. Add the onion, peppers, tomato sauce, diced tomatoes, beans, jalapeños, corn, chili powder, cumin, and garlic powder. Stir and season with salt and pepper
3. Cover and cook on high for 4 hours or low for 6 hours (Since I did not brown the turkey first, I let it cook on high for 5 hours.)

Coconut Lime Chicken

This was easy to make. Only one pan is needed and minimal ingredients. It's sometimes hard to cook with a 3 month old so anything that I can wipe up fast or put on the stove and walk away for a bit is ideal. This dish is whole 30 approved!

Ingredients

4 skinless, boneless chicken breasts
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon coconut oil
1/2 cup red onion, chopped (I omitted this)
1 cup organic chicken stock
1 tablespoon lime juice (about 1 large lime)
1 tablespoon chopped cilantro
1/2 teaspoon red chili flakes
1/2 cup full fat coconut milk from a can

Directions

1. Sprinkle each side of the chicken with salt and pepper
2. Melt the coconut oil in a large skillet then add the chicken breasts and cook each side for 5-7 minutes or until browned on each side

3. Remove the chicken from a skillet and set aside on a plate. (The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly.)
4. Add the chopped onion to the same skillet and sauté for a few minutes to soften

5. Add the chicken stock, lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes 

6. Add the coconut milk and bring to simmer again for another 5 minutes
7. Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through

Paleo Whole 30 Chicken Tenders

These were good. You can definitely taste the coconut. They are healthy and delicious and I will be making them for my son when he is old enough to enjoy them.

Ingredients

1 1/2 pounds chicken 
1/3 cup coconut flour
2 eggs
1 tablespoon coconut milk (or other non-dairy milk)
1 cup almond flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne 

Directions

1. Preheat the oven to 425° 
2. Get out 3 bowls
3. Put the coconut flour in the first bowl
4. Crack the eggs in the second bowl and add the milk and whisk until combined
5. Place the almond flour, salt, pepper, garlic, onion, and cayenne in the third bowl. Mix until all the seasonings are well incorporated
6. Taking one strip at a time, dip it in the coconut flour and make sure it is fully coated

7. Then dip it in the egg mixture and let any extra drip off. Them dip it in the almond flour mixture 
8. Place it on a pan and repeat with remaining tenders
9. Spray with pure olive or coconut oil because this will help them brown
10. Bake for 10 minutes, then flip them over and bake for 10 more minutes, or until done