Beef Sweet Potato Hash

 

This is a recipe I made for my in-home client, and one I had to try at home for myself. It was delicious! Pair it with some roasted garlic parmesan broccoli for a great dinner.

2 lbs ground beef

2 tbsp olive oil

2 stalks celery, chopped finely

8 oz mushrooms, finely chopped in a food processor

1 large sweet potato, diced

5 cloves of garlic, minced

1 cup beef broth

salt to taste

1 tbsp dried oregano

1 tbsp dried thyme

1 tbsp soy sauce (or coconut aminos for GF)

1 tbsp balsamic vinegar

2 cups fresh spinach, chopped

Prepare all the veggies. Heat olive oil in a large skillet. Add mushrooms, celery, and sweet potato and cook for 5 minutes. Add the ground beef and cook until browned. Add herbs, salt, broth, soy sauce, and vinegar. Stir to combine and cook for 10 minutes until sweet potatoes are tender.

In a separate pan cook the spinach in a little bit of olive oil until wilted. Add to the hash. Toss together and adjust seasoning as needed.

Brussels Sprout Slaw

 

1.5 lbs brussels sprouts

8 oz bacon

1/4 tsp salt

1/4 tsp cinnamon

2 tbsp lemon juice

1/3 cup olive oil

1/3 cup dried cranberries

1/3 cup coconut flakes

Trim stems from brussels sprouts and chop in food processor (half at a time). Place in large mixing bowl. Chop the bacon and brown on stovetop until crispy. Drain from fat and let cool.

Combine the olive oil, lemon juice, salt, cinnamon; pour over the sprouts and toss to coat. Add bacon bits, cranberries, and coconut flakes, tossing to combine.

Creamy White Chicken Chili

 

I can't take credit for this recipe... but it is AMAZING. So full of flavor, creamy, and filling. It is a winter staple in our house now!

1 onion, diced

1 tbsp garlic, minced

2 tbsp lime juice

1 tbsp olive oil

2 lbs chicken, cooked and shredded

4 cups chicken broth (GF if needed)

4 cans great northern white beans, drained and rinsed

3 (4-oz) cans diced green chiles

2 tsp salt

1 tsp black pepper

2 tsp cumin

2 tsp oregano

1/4 tsp cayenne pepper

1 tsp chili powder

1/2 cup fresh cilantro, chopped

8 oz cream cheese, cubed

1 cup heavy cream

In a large stockpot saute the onions and garlic in the olive oil and lime juice over medium high heat. Cook until onions are translucent. Add the cooked chicken, chicken broth, beans, chiles, and seasonings. Bring to a boil, stirring often, then reduce to simmer; simmer uncovered 30-45 min. Turn off heat and add cream cheese. Stir until melted and incorporated completely. Stir in the heavy cream.

Recipe from The Cookie Rookie

Chicken Zucchini Casserole

 I saw this recipe from Eating Well and it sounded interesting. I altered it a bit because the ratios were off on the sauce (WAY too thick), and added more seasoning to the chicken as it was cooking. It is delicious served over some rice (or noodles or quinoa).

3 tbsp butter, divided
2 lbs chicken breasts, cut into 1-inch pieces

2 large zucchini, cut into 1/2-inch pieces

1 red bell pepper, chopped

2 tbsp flour

1 cup chicken broth*

1 cup whole milk

3 oz cream cheese

1-1/4 cup mozzarella cheese, divided

3/4 tsp black pepper (plus more to taste)

1/2 tsp salt (plus more to taste)

2 tsp minced garlic

1 tsp oregano

Preheat oven to 400. Melt 1 tbsp butter in large skillet over medium-high heat. Add chicken to the pan, seasoning with salt and pepper (to taste), oregano, and minced garlic. Stir occasionally, cooking until well browned. Transfer to a bowl. Add zucchini and pepper to the pan; cook, stirring occasionally, until they start to soften. Transfer to bowl with chicken.

Add remaining 2 tbsp butter to pan. Stir in flour once it melts, stirring until flour starts to brown. Add broth and milk slowly, whisking often. Bring to a boil while whisking. Remove from heat and add cream cheese and 3/4 cup mozzarella; stir until melted. Stir in salt and pepper. Drain liquid from chicken and veggies and add to the cheese sauce. Transfer to a 9x13 baking dish. Sprinkle with remaining 1/2 cup cheese.

Bake until the top is brown and the edges are bubbly, about 20-25 minutes. Let stand 10 minutes before serving.

To freeze: cover with press-n-seal or saran wrap, keeping it close to the top of the food; cover with foil. Thaw in refrigerator before following baking directions above.

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*Use GF chicken broth to make it a gluten free dish