Loaded Nacho Meatballs

These were good. I would make them again. It's fun to make meatballs in other ways than just Italian.

Ingredients

For the Meatballs:

1lb. ground turkey
1 egg
¼ cup almond flour
½ tsp salt
¼ tsp ground black pepper
½ cup sharp cheddar cheese, shredded (I did not put the cheese inside)
1 tsp ground cumin
1 tsp garlic powder
3 Tbsp prepared salsa 

For the Topping:
¼ cup prepared salsa 
¼ cup sharp cheddar cheese, shredded
Jalapeno slices

Avocado

Directions

1. Combine all of the meatball ingredients in a medium bowl and mix thoroughly

2. Form into meatballs and saute in a large pan until golden brown and cooked through
3. Arrange the meatballs in a casserole dish and top each with salsa and shredded cheddar cheese

4. Place in the oven or broiler for about 2-3 minutes or until the cheese is melted

5. Remove from the oven, top each meatball with whatever you'd like

Slow Cooker Bourbon Chicken

VERY DELICIOUS! I really enjoyed this. I bought skin-on, bone-in chicken thighs because I love the skin. The meat fell right off the bone. I will be making this again.

Ingredients

1 1/2lb boneless, skinless chicken thighs 
1/4 cup low sodium GF tamari or GF soy sauce
1/4 cup apple juice 
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon ginger, minced

Directions

1. In a medium bowl, whisk together all ingredients except the chicken

2. Place the chicken in the slow cooker, then pour sauce over. Move the chicken around so that it is covered with sauce

3. Cook on high for 4-6 hours

4. Remove chicken from slow cooker and slice (I did not do this, I kept them whole) 5. Pour the sauce into a saucepan and simmer over low heat to reduce it until thickened, or mix a little cornstarch or arrowroot starch with water, then stir into sauce and cook, stirring constantly, until thickened

6. Pour the remaining sauce over the chicken

Creamy Paleo Chicken Curry

Delicious! Be careful though, your hands and house will smell like curry. So if you do not like that smell, you might not want to make this dish.

Ingredients

Boneless, skinless chicken breasts, cut into 1-inch pieces
Curry powder (adjust to your taste)
Coconut oil
1 tsp fresh ginger, grated
1 tsp salt
1/4 tsp pepper
2 cloves garlic, minced
1/4 cup chicken stock or broth
2-3 potatoes, chopped
1 cup of canned coconut milk

Directions

1. Season the chopped chicken with salt and pepper and set aside
2. In a large pan, add the coconut oil and heat 
3. Add the chopped chicken, curry powder, garlic and ginger to the pan and cook until the chicken is almost cooked through 
4. Stir in the chicken stock and mix well

5. Immediately reduce heat and allow to simmer uncovered for a few mintues and stir occasionally
6. Then add the coconut milk and bring to a boil

7. Then add the potatoes and let simmer until the potatoes are tender

Crock Pot Salsa Verde Chicken

This recipe is very easy to make. It has minimal ingredients and it smells delicious as it cooks. We had a lot left over. Place it in taco shells, add your favorite toppings and you're good to go!

Ingredients

6 boneless skinless chicken breasts
salt and fresh ground pepper
1 jar (16-ounces) Salsa Verde 

1 can (14.5-ounces) chopped tomatoes (I used diced tomatoes)
1/2 tablespoon of ground cumin
1/2 tablespoon of chili powder
chopped parsley or cilantro, for garnish

Directions

1. Season the chicken with salt and pepper and place in the crock pot
2. Add the salsa verde, chopped tomatoes, cumin, and chili powder and stir well to combine
3. Cover and cook for 3.5 to 4 hours on high, or 5 to 6 hours on low
4. Remove cover and transfer the chicken to a cutting board or bowl and use two forks to shred the chicken
5. Stir the shredded chicken back into the crock pot
6. serve when ready and top with fresh parsley or cilantro

One Skillet paleo Mediterranean Chicken

This was delicious! Very simple and easy to make. I omitted the mushrooms, olives, tomatoes, and onions and it still tasted great. I cooked the chicken before hand, but you can buy already made chicken.

Ingredients

1/2 yellow onion, diced
2-3 cloves garlic, minced
8 oz mushrooms, sliced
3 Roma tomatoes, diced
8 oz jarred artichoke hearts, liquid drained
1/2 cup sun-dried tomatoes, chopped
1/3 cup Kalamata olives, chopped
1 lb pre-cooked chicken 
Fresh spinach
2-3 Tbsp olive oil 
1 Tbsp balsamic vinegar
1 tsp dried parsley
1 tsp dried oregano
2 Tbsp fresh basil, chopped for garnish
Salt & pepper 

Directions

1. In a large skillet add 1 Tbsp of olive oil and sauté the chopped onions 
2. Add the minced garlic in with the onions, and sauté together 
3. Add the sliced mushrooms to the sautéed onions and garlic and cook until the mushrooms are golden and add salt and pepper to taste while cooking
4. Add 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar to the pan then toss in the Roma tomatoes, sun-dried tomatoes, artichoke hearts, and olives

5. Sprinkle in the parsley, oregano, and stir a few minutes
6. Next add the chopped chicken and spinach to the pan, stir and cook until chicken is heated through
7. Serve hot with the fresh basil

Olive Garden Chicken and Gnocchi Soup Copycat

I changed this recipe to be gluten and dairy free. I have never had this soup at Olive Garden because it is not allergy friendly, so when I cam across the copycat recipe, I figured I could change some of the ingredients. Overall, it was ok. It would probably have been better with the normal ingredients.

Ingredients

1⁄2 onion, diced

1 stalk celery, diced

1 clove garlic

1⁄2 carrot, shredded

1 tbsp olive oil

3 to 4 chicken breast, cooked and diced

4 cup chicken stock

1 salt, to taste

1 black pepper, to taste

1 tsp thyme

16 oz potato gnocchi

2 cup half-and-half (I used coconut milk)

1 cup fresh spinach, chopped Directions 1. Saute the onion, celery, garlic, and carrot in olive oil until the onion is translucent 2. In another pan cook the chicken 2. Once the chicken is cooked, add the chicken, chicken stock, salt, pepper, and thyme 3. Bring to a boil, then add the gnocchi 4. Gently boil for 4 minutes, then turn down the heat to a simmer for 10 minutes5. Add half-and-half and spinach, then cook for another 1-2 minutes until the spinach is wilted