Taco Salad, Baked Apples, Chicken Pot Pie #Lowcarb #Healthy #Lifestyle

FBTaco Salad:

ground beef

garlic

onion

taco seasoning

water

chard

tomatoes

avocado

cheddar cheese

 

Instructions:

Saute onions and garlic for a few minutes, add ground beef. Cook until brown. Add about 1/4 of water and about 1/2 package of taco seasoning. Mix well and simmer until thickened, stirring often.

Slice chard, arrange in bowl. Top with ground beef, cheese, tomatoes, and avocado. (Optional) Chipotle dressing.

 

Baked Apples:

My neighbor gave me some green apples off of his tree-and I’m not a big apple eater-so I created this dish:)

12 apples sliced

cinnamon

allspice

coconut sugar

stick of butter

coconut oil

Instructions:

Preheat oven to 35o degrees. Spray a casserole dish with coconut oil. Layer apples, butter, cinnamon, allspice, and a touch of coconut sugar. (I filled the casserole dish halfway with apples before adding the butter and spices, then added another layer of apples, butter, and spices. Place lid on top and bake for 1 hour.

 

Chicken Pot Pie:

Filling:

1/4 cup butter

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup peas

1/2 cup carrots

1/4 tsp salt

2 cloves garlic, minced

1/2 tsp dried thyme

1 cup chicken broth

1/2 cup whipping cream

1 tbsp arrowroot starch

Additional salt and pepper to taste

2 to 2 1/2 lbs chicken breasts, cut into 1/2 inch pieces

 

Topping:

1 cup coconut flour

1/4 cup almond flour

2 tsp baking powder

1 tsp garlic powder or garlic/parsley salt

1/2 tsp salt

1 1/4 cup grated cheddar cheese, divided

4 large eggs

3/4 cup sour cream or Greek yogurt

1/4 cup melted butter

 

Instructions:

Preheat oven to 375F.

In a large dutch oven, brown chicken. Add butter and melt over medium heat. Add onion, celery, peas, carrots and salt and cook until vegetables are softened, about 5 minutes. Stir in the garlic and thyme and cook about 1 more minute. Add the broth and bring to a simmer.

In a separate bowl whisk together the cream and arrowroot starch. Whisk into simmering broth and simmer until broth is thickened and chicken is cooked through, about 10 more minutes.

If you don’t own a dutch oven then spread mixture in a 9×13 inch casserole dish.

 

Topping:

In a large bowl, whisk together the coconut flour, almond flour, baking powder, garlic powder and salt. Stir in 3/4 cup of the cheddar cheese.

Stir in eggs, sour cream or yogurt and melted butter until well combined. Drop by rounded tablespoons over the top of the chicken filling and sprinkle with remaining cheese.

Bake 25 minutes or until filling is bubbling and crust is browned and firm to the touch.

 

 

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