Baked chicken fajita!

This is super easy and quick to make!

1 pound chicken sliced into strips
One red and green bell pepper sliced thinly
One package mushrooms
One onion thinly sliced
One can of muir glen tomatoes
One can green chilies
1/2 teaspoon Garlic powder
2 teaspoons Chili powder
2 tablespoons Olive oil
2 teaspoons Cumin
1/2 teaspoon oregano
1/4 teaspoon salt

Put all of your ingredients in a baking dish. Preheat the oven to 400F. Then mix your olive oil and spices in a bowl and pour over your concoction. Bake for 30 minutes or until veggies are tender and chicken is cooked through!

Now make a salad or taco or whatever you want out of it!


Paleo Enchiladas!!

Today was my first day back into waking up early, getting some type of workout in, and a full day of work, plus grocery shopping, and then fixing a delicious healthy dinner! I stumbled upon this recipe while we were driving 10 hours to Colorado. My oh My was it delicious….I don’t remember the last time I had enchiladas! This is a great alternative to the real thing! I hope you guys find it as satisfying as I did! Happy Wednesday!

Preheat your oven to 350F

Ingredients for the sauce
can of tomato paste ( i like muir glen)
one cup of beef broth
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon salt
2 tablespoons chili powder

put all the ingredients in a sauté pan and bring to a low boil and then reduce heat to keep it warm until you pour it over your enchiladas

Ingredients for your enchiladas!
head of cabbage with 10-12 leaves pulled off
1 pound venison
1 onion chopped
2 garlic cloves chopped
1 teaspoon salt
1 teaspoon pepper

in a skillet brown your meat with the onion, garlic, salt, and pepper. meanwhile put a couple cups of water in a pot and bring to a boil, once it has reached a boil set your cabbage leaves into the pot and cover with a lid, then turn off the burner and let the cabbage leaves soften. Once softened take some tongs and remove one leaf, set it into your baking pan and fill with your meat mixture, roll over so its like a burrito, continue this process until you have used all of your meat. Next pour your sauce over the top of your enchiladas. Set in the oven at 350 for 20 minutes. Yum Yum Yum!

I made my mexican cauliflower “rice” to go with it….I posted that recipe in a previous post…Taco Tuesday I believe!



Where I found it!

paleo Nachos

Yum yum yum!! I was inspired to make this recipe when I saw it on Pinterest! It’s easy and delicious!

Sweet potato sliced into chip sized rounds
Jar of fresh salsa
Jar of sliced jalopenos
A pound of venison
Avocados or guacamole
Chopped up spinach
One tomato diced
Olive oil
Smoked paprika
Chili powder

Preheat the oven to 400 . Take your sliced sweet potatoes and toss them with olive oil and salt. Line them evenly on a baking sheet and bake for 20-25 minutes or your desired crispness

Sauté your meat with all the spices to taste

Chop up all the add ins…

Get out your plate and start piling it on! Quick and easy and delicious of course!!!

Happy wednesday!!


Taco Thursday!

WOOHOO! It is thursday, which means that it is almost the weekend! It is absolutely crazy that January is already over! So Tacos are a must in our house, and when I make tacos I make tons of tacos because the boys can eat about 10-15 a piece!! I make mine with lettuce cups, mexican cauliflower “rice” and southwest zucchini and squash! It is a regular on our menu and it is just as good every time I make it!

For the tacos I use…
2 pounds of venison
3 Tablespoons of Taco Seasoning for every pound of meat

simply brown the meat and add the seasoning!

Taco Seasoning I use
2 Tablespoons chili powder
1-1/2 tablespoons cumin powder
1-1/2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons oregano
1/2 teaspoon cayenne pepper (can use red pepper flakes here or omit)

Mexican Cauliflower “rice”
rice a head of cauliflower in your food processor or by hand

then heat 2 tablespoons olive oil in a pan sauté chopped onion, minced garlic (at least one clove, I used 4 but I LOVE garlic), and 2 diced jalopenos (can omit these or use less or cut out the seeds, we LOVE spicy) now cook this until soft
then add the cauliflower, an 8 oz can of tomato sauce, a teaspoon of cumin and a teaspoon of chili powder, cover and let simmer 10-15 minutes stirring occasionally!

then chop up some fresh cilantro and stir in right before serving!

Now for the Southwestern Zucchini/squash
I used 2 Zucchini and 2 squash diced

Heat 2 tablespoons of olive in a sauce pan, chop an onion, garlic, and jalopenos like the “rice” and sauté until soft, then put in 1 tablespoon oregano, 1 teaspoon cumin, 1 teaspoon salt, 1 teaspoon pepper, then add the zucchini and squash, cover and cook stirring occasionally for 10-15 minutes.

Chop up some tomatoes and avocado, plus any other toppings you would like (fresh homemade salsa), romaine lettuce cups,( taco shells for those who eat them!, cheese for those who eat it)



Chicken Enchilada Bake

Finally a day to really get my cook on! I decided that I wanted to try an enchilada recipe so I set out in search of what I thought would be a good one! We have a winner! It was absolutely divine and all organic and healthy for you!

Here is where I found it!
Chicken Enchiladas!

For the Sauce
1-2 adobe chili peppers chopped and 1-2 tablespoons of the sauce
2 cups of chicken broth
3 8 ounce cans of tomato sauce
2-3 garlic cloves chopped
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon pepper

put all ingredients in a sauce pan bring to a boil and then simmer until ready to top the dish

For the Chicken I used 2 pounds of chicken breasts, boil in water for 8 minutes, remove and shred with two forks meanwhile sauté chopped onion, chopped green bell pepper, garlic clove chopped, 1 tablespoon olive oil, 2 teaspoons dried oregano, 2/4 cumin, 2/4 coriander, and 2/4 black pepper until bell peppers are tender and onions are translucent

stir in the chicken for 1 minute and then take off heat

you will need 1 head of cauliflower, I used my handy dandy food processor and riced my cauliflower, you will put this as the base of dish mixed with 1/2 cup of sauce

once you have laid the bottom layer, spread your chicken mixture ontop then add the sauce, cover with foil and cook for 30 minutes at 350 degrees F. Then remove the foil and bake for an additional 10 minutes.

Remove from the oven and top with chopped cilantro and avocado slices.

consume the yummy goodness! Happy Wednesday!


Monday Madness

It’s Monday! Today was my first day back to work after a week off to recover from knee surgery! I really enjoyed the time off, but I am also excited to be back around what I love to do! My knee did fairly well today, but being on it for 6 hours straight has encouraged quite a bit of swelling! I got to do rehab after I got off of work, went to do a scaled Crossfit workout, and headed home to start dinner! I have been eyeing this recipe for awhile, so I am very excited to finally make it and indulge! I hope everyone had a great Monday!

Stuffed poblano peppers
This is where I got it!
5 Poblano peppers
1/2 pound chorizo sausage browned and crumbled
1 onion sliced and browned
1 large tomato cubed and browned

Preheat the oven to 425
Cut off the top of the peppers and cut a slit on one side
Combine the chorizo, onion, and tomato….stuff those peppers
then place those babies in the oven for 20 minutes

I decided to serve these beauties with spinach sautéed with garlic and bacon! And a few slices of pear!

Bon appetite !