Chicken Bacon Ranch Salad with Colby Jack

We have found that cooking a large batch of chicken before the work week begins is a great way to make packing healthy, Keto friendly lunches more quickly when we need them.  We've also found that cooking our chicken for less time at a higher temperature yields juicier chicken.  McCormick's  has an awesome line of seasonings for meat and we have not been disappointed with any of them.  For this recipe, we used the Molasses Bacon Spice Blend.

Chicken Bacon Ranch Salad with Colby Jack:

Ingredients:
4 boneless, skinless chicken breasts
McCormick Grill Mates Molasses Bacon blend
1 bag of prepared lettuce (we used Trader Joe's Cruciferous Crunch)
4 pieces of bacon, cooked and drained
Ken's Steakhouse Ranch Dressing
Colby Jack Cheese, shredded

Preheat the oven to 425 degrees.

Prepare the chicken breasts by sprinkling the Molasses Bacon blend on both sides of the chicken.  Place them in a greased shallow baking dish.

Bake for 25 minutes.

While the chicken is baking, prepare a bed of the Cruciferous blend.  Once the chicken is done, slice into pieces and load onto the salad, topping with crumbled bacon, Ken's Ranch, and Colby Jack.

Chicken Bacon Ranch Salad

The Trader Joe's Cruciferous Crunch is fantastic with this recipe!

Grilled Steak and Chicken Fajita Bowl

I promise you won't even miss the tortillas with this loaded grilled steak and chicken fajita bowl.  The leftovers make the perfect next day lunch... if you have any leftovers.  :)

Grilled Steak and Chicken Fajita Bowl:

Ingredients:
Skirt Steak
Boneless Skinless Chicken Breast
Worcestershire Sauce
Olive Oil
Pickled Jalapeno 
Lime juice

1 green bell pepper, thinly sliced
1 small yellow onion, thinly sliced
1 avocado, cubed
garlic salt
black pepper
sour cream
sliced cheddar

Directions:
Place the skirt steak and chicken breast in two separate Ziploc baggies with Worcestershire sauce, olive oil, pickled jalapeno, and lime juice.  Depending on the amount of meat that you are marinating, make sure the meat is coated well.  We marinated the meat overnight in the refrigerator.

Saute the bell pepper and onion with some olive oil over medium heat.  Prepare the avocado by coating with lime juice, garlic salt, and pepper.

Grill the steak and chicken until cooked to your liking, then slice into strips.

Pile everything into a bowl with all the fixins' and enjoy!

Grilled Steak and Chicken Fajita Bowl

White Bean Chicken Chili... in honor of the approaching cold front

I am aiming to get back on track as far as my blog is concerned.  I have cooked so many new things, but life hasn't allowed for much time to post to the blog.  The weather is set to be significantly cooler beginning tomorrow, so I got into the spirit tonight by making a big batch of White Bean Chicken Chili.

Ingredients:
2 tbsp. olive oil
1 white onion, chopped finely
2 cloves garlic, minced
1 32 oz. container chicken broth
1/2 jar tomatillo salsa verde
1 16 oz. can diced tomatoes, drained
1 7 oz. can diced green chilies, drained
1 15 oz. can great northern bean, drained
1 rotisserie chicken, shredded
1/2 tsp. oregano
1/2 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. cayenne pepper
pinch of salt and black pepper
Optional- Shredded cheddar, sour cream, cilantro

Directions:
Heat the olive oil in a large stock pot over medium high heat and sautee the garlic and onion until soft.  Stir in the broth, tomatillo salsa, tomatoes, chilies, and spices.  Bring to a boil, then simmer for about 10 minutes.  Add the chicken and beans to the pot and add salt and pepper as needed.  Allow to simmer for 30 minutes. Serve topped with cheddar, sour cream, and cilantro if desired.

White Bean Chicken Chili

Chicken Avocado Enchiladas with Avocado Cream Sauce

The Avocado Cream Sauce in this recipe is to die for.  It added so much to my traditional better for you enchiladas.  I used the same Mission Carb Balance Tortillas that you see often in my recipes.  Even if the sauce weren't used in this recipe, it would also make a great dip for vegetables, crackers, or chips.

Chicken Avocado Enchiladas with Avocado Cream Sauce

Ingredients:
1 cup chicken broth 
1 cup salsa verde (I used Safeway Artisan Tomatillo Salsa)
1/2 cup sour cream (or Greek yogurt) 
2 avocados 
1 clove garlic 
salt and pepper to taste 
1 bundle cilantro 
1/2 lime, juice 
4 cups cooked shredded chicken 
2 green onions, sliced 
2 cups cheddar cheese, shredded 
2 cups monterey jack cheese, shredded 
8 (7 inch) tortillas

Directions:
 1.)  Puree the chicken broth, salsa verde, sour cream, avocados, garlic, salt and pepper, cilantro and lime juice in a food processor. 

2.)  Mix the half of the sauce with the chicken, green onions and half of the cheese. 

3.)  Coat the bottom of a large baking dish with some of the sauce, wrap the chicken and avocado mixture in the tortillas and place them in the dish seam side down. 

4.)  Top the enchiladas with the remaining sauce and cheese and bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.

Broccoli Sriracha Chicken

A little fun fact about my husband and I... We are obsessed with Sriracha and add it to practically everything.  So, naturally Sriracha plays a huge role in this recipe.  This one has some heat to it, so it is perfect for those of you who enjoy spicy dishes.

Broccoli Sriracha Chicken


Ingredients: 
1 cup instant brown rice  
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces  
2 tablespoons cornstarch
1/2 teaspoon salt 
1/2 teaspoonblack pepper
1 tablespoon canola oil 
1 tablespoon dark sesame oil (Do not omit, this is a key ingredient here)
2 cups broccoli florets  
1 cup frozen shelled edamame
2 garlic cloves, minced 
1 medium yellow onion, finely chopped  
1 red bell pepper, sliced thin 
1/2 cup dry-roasted peanuts
1 tablespoon rice vinegar 
3 tablespoons Agave nectar
2 tablespoons lower-sodium soy sauce 
1 1/2 tablespoons Sriracha

Directions:
1.)  Cook rice according to package directions.

2.)  Combine chicken and next 3 ingredients in a bowl; toss to coat.

3.)  Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in peanuts.

4.)  Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve over a bed of brown rice.

Balsamic Garlic Chicken

Using the partnership of Balsamic vinegar and garlic, chicken is given an amazing flavor.  By using the slow cooker, you not only have a meal ready after a long day, but the chicken is incredibly tender.  I served it with a side of Dreamfield's Penne, but I've also served it with brown rice.  Both are delicious.

Balsamic Garlic Chicken

Ingredients:
4 boneless, skinless chicken breasts
2 (14.5 oz.) cans diced tomatoes
1 medium onion, thinly sliced
4 garlic cloves
½ cup balsamic vinegar
1 tbsp. olive oil
1 tsp. dried oregano
1 tsp. basil
1 tsp. rosemary
½ tsp. thyme
Salt and pepper

Directions:
1.)  Pour the olive oil on the bottom of the slow cooker. 

2.)  Add the chicken breasts, then salt and pepper each side of the chicken. 

3.)  Put the sliced onions on top of the chicken, along with all of the herbs and garlic cloves. Pour the balsamic vinegar over everything and top with the canned tomatoes. 

4.)  Cook on high for 4 hours. This dish is great served with brown rice.

Tex Mex Chicken Soup

Another delicious soup for you to enjoy.  This one combines my love of soup and avocado.  Yum!  It also uses the slow cooker, so toss the ingredients in and it is ready when you get home from work.  This was one that had lots leftover for lunches throughout the week.

Tex Mex Chicken Soup

Ingredients:

2 15-ounce cans of diced tomatoes, including juice
1 can black beans, drained
10 sweet yellow peppers cut into strips
1 small yellow onion, chopped into small pieces
2 cloves garlic, minced
1/2 -1 cup chicken broth
1 teaspoon cumin salt and pepper
4 corn tortillas, sliced into 1/4 inch strips
2 tablespoons chopped cilantro
1/2 cup shredded Monterrey jack cheese
1 avocado diced and tossed with lime juice to prevent browning
1 lime, cut into wedges

Directions:
1.)  Place chicken in slow cooker.

2.)  In a separate bowl, combine chilies, garlic, onion, black beans, yellow peppers, tomatoes, 1/2 cup chicken broth and cumin. Blend and pour over chicken.

3.)  Cook on high for 3 hours. When chicken is tender, use 2 forks to shred. Adjust seasoning and add additional chicken broth if necessary.

4.)  Just before serving, add tortillas and cilantro to slow cooker. Stir and adjust seasoning to taste. Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.