Zucchini Enchiladas

Ingredients

1 tablespoon olive oil
1 large onion chopped
2 cloves garlic minced
2 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
3 cups shredded chicken
1 1/2 cup enchilada sauce
2-3 zucchinis large
2 cups Mexican blend cheese shredded
Cilantro, jalapenos, avocados for serving

Instructions

Preheat oven to 350°F.
In a large skillet over medium heat, heat olive oil. Add onions and cook until they soften. Add garlic, cumin and chili powder. Season with salt and pepper, and cook until fragrant, about 1 minute. Add the cooked shredded chicken and 1 cup enchilada sauce, and stir until coated.
On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Each zucchini should yield about 10 wide slices. Save the ends that are hard to peel for another use.
Lay out 3 slices, slightly overlapping, and top with a spoonful of chicken mixture. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture. It should yield about 24 total rolls.
Pour the remaining enchilada sauce over the zucchini enchiladas and top with shredded cheese.
Bake in the preheated oven until cheese is melted, about 20 minutes.
Garnish with cilantro, jalapenos and avocados, and serve immediately.

Recipes Source : Click Here

Comments

EASY PEEL HARD BOILED EGGS

INGREDIENTS: 6 whole Large Eggs (Preferably at least a week old.) Water Ice INSTRUCTIONS: Place eggs in a saucepan with enough room the eggs don't touch. Fill saucepan with water until halfway up the side of eggs. Turn the heat to high and bring eggs to a boil. Cover pan, reduce heat to low, and simmer for 13 minutes. Place eggs in an ice bath to cool immediately to stop cooking. Change ice water as needed depending on how cold you need the eggs. Gently tap hard boiled egg on top, bottom, and sides of shell to break shell. Peel shell off egg starting at the top or bottom. Recipes Source : Click Here

MONGOLIAN GROUND BEEF

MONGOLIAN GROUND BEEF author : MICHELLE prep time: 10 cook time : 15 total time : 25 MINUTES yield : 4 SERVINGS 1X #recipes with ground beef gluten free DESCRIPTION This Mongolian ground beef is a flavorful and cost-effective alternative to the classic. It’s a healthier soy-free alternative that’s paleo, whole30, and AIP friendly. SCALE 1x2x3x INGREDIENTS 1 lb ground beef 1 tsp sea salt 1/4 tsp black pepper (omit for AIP) 1/3 cup coconut aminos 1/4 cup broth 1 tsp apple cider vinegar 2 tsp coconut sugar (omit for whole30) 1 tbsp + 1 tsp arrowroot starch 1 thumb ginger, grated 3 cloves garlic, minced 4 green onions, sliced into 1” slices INSTRUCTIONS Using a large skillet, brown the ground beef on medium heat, adding salt and pepper. Once the beef is browned, set aside, leaving about 2 tbsp of fat in the pan. In a seperate bowl, whisk together the coconut aminos, broth, apple cider vinegar, coconut sugar, and arrowroot starch. Set aside. Using the same pan, bring the heat to low-medium...

Easy Apple Crisp Recipe

Ingredients Topping 1/2 cup (70g) all-purpose flour 1/2 cup old fashioned oats 1/2 cup (110g) packed light-brown sugar 1/2 tsp baking powder 1/4 tsp ground cinnamon 1/4 tsp salt 1/3 cup (76g) unsalted butter , diced into small cubes Apple filling 2 lbs Granny Smith apples (at room temperature) peeled, cored and sliced thin (about 1/8-inch) 3 Tbsp (42g) unsalted butter , melted 2 Tbsp all-purpose flour 3 Tbsp water 1 Tbsp lemon juice 1/2 tsp vanilla extract 1/4 cup (55g) light-brown sugar 1/2 tsp ground cinnamon 1 pinch salt Instructions Preheat oven to 375 degrees and position oven rack one level below the center. Butter an 8 by 8 inch baking dish (or small casserole dish with a similar size), set aside. In a mixing bowl whisk together 1/2 cup flour, the oats, 1/2 cup brown sugar, the baking powder, 1/4 tsp cinnamon and 1/4 tsp salt for 30 seconds. Add diced butter and using clean fingertips, rub butter into dry mixture until it comes together into small crumbles. Transfer to refr...

Food Recipes 6

Search This Blog