3 Easy chicken dishes to keep you warm this winter.

It is really cold outside.  Most of the time I prefer a fun crunchy salad - but this weather has be craving something warm and made with love.   Check out these 3 simple recipes to get your food prep in for the week.  They are all chicken to keep it simple - but I am sure you could use ground turkey for the last one.  Enjoy!   


BBQ Chicken Casserole - Recipie and photo credit: Paleomg.com

Prep time - 15 mins
Cook time - 1 hour

Total time - 1 hour 15 mins
Serves: 4-5

Ingredients
1 medium spaghetti squash (about 21⁄2 pounds)
1 rotisserie chicken, shredded (about 4-5 cups)
2 cloves garlic, minced
¼ red onion (1/8 minced, ⅛ thinly sliced)
1 teaspoon garlic powder
1 teaspoon fine sea salt
½ teaspoon red pepper flakes
1⁄4 teaspoon black pepper
1 bottle Tessemae's BBQ Sauce
3 large eggs, whisked
2 fresno peppers, sliced
½ cup sliced banana peppers OR pickled jalapeños
chopped cilantro, to garnish
 

Instructions
Preheat the oven to 400 degrees F. Cut the spaghetti squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30 to 35 minutes or until the skin gives when you press your finger to it. Remove the squash from the oven and reduce the oven temperature to 350 degrees F.
Grease an 8x8 glass baking dish. Use a fork to remove the spaghetti squash threads then place them in a bowl. Add the chicken, garlic cloves, ⅛ minced onion, garlic powder, salt, red pepper flakes, black pepper and bbq sauce to a bowl and mix well. Then add eggs and mix until combine. Pour mixture into greased dish and smooth our with a spoon.
Top casserole with ⅛ thinly sliced onion, sliced fresno peppers and banana peppers or pickled jalapeños.
Place in oven and bake for 1 hour to 1 hour and 15 minutes or until the center is cooked through and edges have begun to brown.
Let set for 10 minutes before slicing. Garnish with cilantro.
 


Veggie And Chicken Enchilada Casserole - Recipe and photo credit: http://paleoleap.com/veggie-and-chicken-enchilada-casserole/

Prep - 20 min

Cook - 20 min

Ingredients

3 cups shredded chicken;
2 cups enchilada sauce;
2 tbsp. olive oil;
2 garlic cloves, minced;
1 jalapeno pepper, seeded and minced;
1 red onion, chopped;
1 small head of cauliflower, minced;
1 celery stalk, chopped;
1/2 cup cherry tomatoes, halved;
1 bell pepper, chopped;
1 cup eggplant, diced;
2 cups baby spinach;
1 tsp. ground cumin;
Sea salt and freshly ground black pepper;
Fresh cilantro, for garnish;

Directions

  1. Heat olive oil in a skillet over medium heat.

  2. Cook the garlic, jalapeño, and red onion until soft and fragrant.

  3. Add the cauliflower, celery, cherry tomatoes, bell pepper, eggplant, season to taste, and cook 4 to 5 minutes.

  4. Add the spinach and cook until wilted, 1 to 2 minutes.

  5. Pour in the enchilada sauce, cumin, and shredded chicken; toss everything gently.

  6. Cook until warmed 4 to 5 minutes, serve with fresh cilantro.


Mini Chicken Loaves

Ingredients

2 lbs ground chicken breast

1 cup finely minced crimini (brown) mushrooms

1 cup shredded zucchini (usually this is about 1 medium sized zucchini)

1/2 cup diced onion

1/2 cup diced pepper (green, yellow, orange, red, whatever!)

2 Tbsp fresh minced garlic

1 whole egg

1/3 cup salsa (try this with different kinds each time!)

2 Tbsp Mrs Dash Southwest Chipotle Seasoning

Directions

Spray Muffin Tin or Mini Loaf pan with oil. Preheat Oven to 400 degrees

Mix all ingredients, then divide among 8 muffins or loaves.

Bake 20-30 minutes.  When done, serve immediately, or cool on wire wrack and individually wrap for snacks/meals.

 

Nutrition for ⅛ of recipe

Calories - 153

Protein - 28g

Carbs - 4g

Fats - 2g

BBQ Chicken Casserole - Recipie and photo credit: Paleomg.com

Prep time - 15 mins

Cook time - 1 hour

Total time - 1 hour 15 mins

Serves: 4-5

Ingredients

  • 1 medium spaghetti squash (about 21⁄2 pounds)
  • 1 rotisserie chicken, shredded (about 4-5 cups)
  • 2 cloves garlic, minced
  • ¼ red onion (1/8 minced, ⅛ thinly sliced)
  • 1 teaspoon garlic powder
  • 1 teaspoon fine sea salt
  • ½ teaspoon red pepper flakes
  • 1⁄4 teaspoon black pepper
  • 1 bottle Tessemae's BBQ Sauce
  • 3 large eggs, whisked
  • 2 fresno peppers, sliced
  • ½ cup sliced banana peppers OR pickled jalapeños
  • chopped cilantro, to garnish

Instructions

  1. Preheat the oven to 400 degrees F. Cut the spaghetti squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30 to 35 minutes or until the skin gives when you press your finger to it. Remove the squash from the oven and reduce the oven temperature to 350 degrees F.
  2. Grease an 8x8 glass baking dish. Use a fork to remove the spaghetti squash threads then place them in a bowl. Add the chicken, garlic cloves, ⅛ minced onion, garlic powder, salt, red pepper flakes, black pepper and bbq sauce to a bowl and mix well. Then add eggs and mix until combine. Pour mixture into greased dish and smooth our with a spoon.
  3. Top casserole with ⅛ thinly sliced onion, sliced fresno peppers and banana peppers or pickled jalapeños.
  4. Place in oven and bake for 1 hour to 1 hour and 15 minutes or until the center is cooked through and edges have begun to brown.
  5. Let set for 10 minutes before slicing. Garnish with cilantro.

 

Ingredients

  • 3 cups shredded chicken;
  • 2 cups enchilada sauce;
  • 2 tbsp. olive oil;
  • 2 garlic cloves, minced;
  • 1 jalapeno pepper, seeded and minced;
  • 1 red onion, chopped;
  • 1 small head of cauliflower, minced;
  • 1 celery stalk, chopped;
  • 1/2 cup cherry tomatoes, halved;
  • 1 bell pepper, chopped;
  • 1 cup eggplant, diced;
  • 2 cups baby spinach;
  • 1 tsp. ground cumin;
  • Sea salt and freshly ground black pepper;
  • Fresh cilantro, for garnish;

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