Paleo

Slow Cooker Chicken Chile Verde

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If you follow us on Instagram, you have already seen this picture.  Not your typical beautifully crafted finished product recipe image, right?  But, the technique used to shred this chicken is such a game changer, you will appreciate why I shared this.  

Besides, there wasn’t a particular dish that I was preparing this chicken for.  There are many ways you can use this Chicken Chile Verde.  Let your imagination run wild with that.

When I made this yesterday, I just scooped some of the chicken into a couple of romaine lettuce leaves and added chunks of avocado–low carb diet is happening right now.  Sort of.  You know what I mean.  My husband, however, made a burrito with his portion.

So, enjoy this recipe and the many ways in which you can use it. I would bet you could freeze it, as well, for future use.  

Slow Cooker Chicken Chile Verde
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Ingredients
  1. 4 boneless, skinless chicken breasts*
  2. 1 medium onion, diced
  3. 1 bottle Herdez Salsa Verde
  4. 2 t. chili powder
  5. 1-2 t. ground cumin
  6. 2 cloves garlic, minced
Instructions
  1. Rub the chicken with the chili powder and cumin. Place in a covered dish and marinate overnight in the refrigerator.
  2. When ready to cook, place chicken in slow cooker; add garlic, onion and then top with the Salsa Verde.
  3. Turn slow cooker to low and cook for 8 hours.
  4. To shred, remove the chicken from the slow cooker to a large mixing bowl, leaving the liquid inside.
  5. With a mixer (I used a hand mixer) shred the chicken--literally takes less than 10 seconds. I think I had my setting on about 2 or 3.
  6. Return shredded chicken to the slow cooker and toss to coat with the liquid.
  7. Serve in a variety of ways.
Notes
  1. Original recipe calls for 6-8 chicken breasts, but I used a pack of 4. You may want to increase your seasonings if you use that much chicken.
Adapted from PaleoBurn Fat Burning Cookbook
Adapted from PaleoBurn Fat Burning Cookbook
Mormon Mavens https://www.mormonmavens.com/

Ham & Egg Cups

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ham-egg-cups

 

I am sure that you have probably seen a gazillion recipes for this one.  I have seen a few myself–like back in the 70’s–and I had not even tried one yet. So I was going through that stack of Paleo recipes I was telling you about a couple of weeks ago and came across this super simple egg cup recipe and thought it was high flippin’ time I tried one.  This was so easy, you won’t believe it.  As a matter of fact, the original recipe title is Kid Simple Ham and Egg Cups.  There you go.  Your kids could totally make this for breakfast.  And who doesn’t love that little tidbit of something that will help you out, Busy Mama!  Two ingredients, a muffin tin and some cooking spray–BAM!!

Ham & Egg Cups
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Ingredients
  1. Thin-sliced ham (2 per cup)
  2. 1 egg for each cup
  3. Spices like salt & pepper, ground mustard, etc.
Instructions
  1. Preheat oven to 375 degrees F.
  2. Spray muffin tins with cooking spray.
  3. Place 2 slices of ham in each cup.
  4. Crack an egg into each cup.
  5. Sprinkle with your chosen spices or you can do it later if you forget to.
  6. Bake for 20 minutes.
  7. You're done.
Notes
  1. These egg cups don't even require utensils. You can just pick them up and eat them on the go, if needed. And don't you just love the curly edges of the ham? It's all about the presentation, you know.
Adapted from PaleoBurn Fat Burning Cookbook
Adapted from PaleoBurn Fat Burning Cookbook
Mormon Mavens https://www.mormonmavens.com/

Banana Bread Muffins (Paleo)

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banana-bread-muffins-paleo

 

No, I have not exactly jumped on the Paleo band wagon, but I am kind of running along beside it.  We are trying to eat healthier around here and so I have been checking out recipes from friends, Facebook, Google, Leanne Ely and Jeff Reagan.  So if you have any tried, true and tasty recipes, feel free to share on our Facebook Page .  I will be grateful.

I found this recipe in a packet given to me by a friend who ordered one of those Paleo programs from an infomercial and she never used it–thought she would sell it on eBay, but ended up giving it to me because she was tired of having it around the house.  So I have sifted through each of those cards and found a few that I think are doable.  I thought these muffins were pretty tasty on their own!  And then I found another recipe  I had been wanting to try for a flavored butter spread and made that at the same time.  They were great together, let me tell you.  But you will have to wait until next week for that one.

Banana Bread Muffins (Paleo)
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Ingredients
  1. 1 1/2 c. almond flour
  2. 2 T. ground flaxseed
  3. 1 t. ground cinnamon
  4. 1/2 t. baking soda
  5. 1/2 t. baking powder
  6. pinch of nutmeg
  7. pinch of salt
  8. 2 very ripe bananas, mashed
  9. 2 eggs, beaten
  10. 1 T. honey
  11. 1 T. olive oil
  12. 1/2 t. vanilla extract
  13. 1/3 c. chopped walnuts, plus extra for garnish
Instructions
  1. Preheat oven to 375 degrees F.
  2. Place muffin cups in muffin tin and set aside.
  3. In large bowl, sift together all the dry ingredients, except the nuts.
  4. In a small bowl, combine all the wet ingredients, including the bananas--mix well. Pour this mixture over the dry ingredients. Add in chopped walnuts, stirring until combined.
  5. Fill the baking cups about 3/4 full--I used a cookie scoop.
  6. Sprinkle a few more chopped walnuts on each muffin before baking.
  7. Bake muffins for 21-23 minutes.
  8. Serve warm with your favorite spread (original recipe suggests coconut oil).
Adapted from PaleoBurn Fat Burning Cookbook
Adapted from PaleoBurn Fat Burning Cookbook
Mormon Mavens https://www.mormonmavens.com/