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paleo

PCOS BOSS Top Three Favorite Dinner Recipes

Like everyone I have my favorite go to recipes for dinner. In my book anything that basically cooks itself, saves me time and money, and tastes great is a winner. This is why my crock pot is my best friend. I set it in the morning before I run out the door for work and come home to an amazing home cooked meal. Here are my top three PCOS BOSS quick and easy go to recipes for dinner.

Paleo Chicken Tortilla-less Soup

New Favorite Recipe Paleo Chicken Tortilla-less Soup

I discovered the Paleo Chicken Tortilla-less Soup recipe through Pinterest. I still absolutely love this recipe. It tastes great, is easy to make, and you can change it up by adding other ingredients like green chili. Trust me this is one dinner your family will request time and time again.

 

 

Zucchini Noodle Veggie Stir Fry

Zucchini Noodle Veggie Stir Fry

Next on the list is my Zucchini Noodle Veggie Stir Fry recipe. Like the Paleo Chicken Tortilla-less Soup, this dish offers a simple, light and tasty dinner. The best part is you can prepare it in less than 20 minutes and the end result is an amazing meal your entire family will enjoy.

 

 

 

 

crockpot-chicken

Amazing Whole Chicken in a Crock-pot

Speaking of Amazing…. I absolutely love crock-pot dinners!  One of my favorite dinners is the Amazing Whole Chicken in a Crock-pot with carrots and potatoes. This is one recipe you can’t go wrong with. It’s convenient, easy, and when it’s all said and done there is very little clean up.   If you’re looking to cut out unhealthy food this is the best way to go! This dish is flavorful, juicy and one I’m sure the whole family will relish.

New Favorite Recipe Paleo Chicken Tortilla-less Soup

Thank you Pinterest for helping me find the recipe for Paleo Chicken Tortilla-less soup. I absolutely love this recipe, it’s easy to make and tastes amazing!  You can make it your own by adding other ingredients like hominy.

Paleo Chicken Tortilla-less Soup

Ingredients

3 pounds chicken breasts (you can use bone-in, skin-on if you’d like, or boneless skinless. The goal is to have somewhere close to 2 or more pounds of cooked chicken at the end)
3 tablespoons of oil of your choice, divided (we used coconut oil)
2-3 teaspoons of fajita or taco seasoning (use a mix of ground cumin, chili powder, garlic powder and cayenne if you don’t have)
1 large or 2 medium onions, diced
6 cloves garlic, minced
2 jalapeno peppers, diced
1-2 poblano peppers, diced
2 quarts (8 cups) chicken stock
1 28 ounce can of fire roasted tomatoes (if you can’t find fire-roasted, you can either fire-roast your own, or just use regular canned tomoatoes)
Juice of 2 limes
1 cup cilantro, chopped
avocado and fresh cilantro for garnish

Directions

1. Preheat your oven 375 degrees Fahrenheit (350 for convection). Place your chicken breasts in a large baking pan, and pour one tablespoon of oil over all, coating well. Sprinkle your fajita seasoning over the chicken, coating well, and place in the oven. Cook for about 30-45 minutes (depending on the size of the chicken pieces) until cooked through and liquid from chicken runs clear. Using two forks, shred the chicken (while this is not so easy to do while the chicken is hot, I find I get a better “shred” if I do so while the chicken is still hot). Alternately, you can just chop the chicken into small pieces.

2. Meanwhile, in a large dutch oven over medium heat, melt the remaining 2 tablespoons of oil, and when hot, add in the onions. Cook until onions are translucent, about 4-6 minutes.

3. Add in the garlic and peppers and saute for about 1-2 minutes, until fragrant.

4. Pour in the chicken stock and fire roasted tomatoes and bring to a medium boil.

5. [THIS STEP IS OPTIONAL] If you want a slightly thickened soup, strain out some of the tomatoes, onions and peppers to a blender or Magic Bullet and puree. Pour back into the broth mixture. I did this with about 1/2 of the solids in the soup.

6. Add the chicken, cilantro and lime juice to your bubbling cauldron of goodness. Taste to see what you’re in need of (salt? pepper? more of a kick?) and adjust as need be.

7. Serve nice and hot with some fresh cilantro and chopped up avocado to go on top. Maybe a wedge of lime if you’re feeling pretty tart, or some extra diced up jalapenos or poblanos if you need more heat. Heck, get out the hot sauce if you really want some zing!

References:     Julie, F. N.p.. Web. 18 Sep 2013. <www.keyingredient.com>.