We have moved to Boerne, Texas to be near the grand babies and the girls!  I was so sad to leave the preschool where I was Director.  I miss the teachers, the families and those precious little ones.  Sad to be gone but...I am thrilled to be in Texas and see my sweet grandbabies a few days a week.  We still have our place in downtown Omaha and we visit regularly. 

I have been cooking more.  I have tried three or four different chicken salads.  I have made a new greek bowl and Puppy Chow Brownies and all sorts of new yummy recipes.  I am trying an Easy Big Mac Taco tonight... a smash burger taco.  When I think they are worthy of sharing, I will share.  

I think a favorite this summer is a new chicken salad.  I love a good chicken salad with pecans and grapes, etc.  I like crunch in my chicken salad.  I saw this one on Instagram - it is a "Sub Sandwich" version of Chicken salad.  I follow Mary Alexander Satterfield on Instagram.  Her website is The Hungry Hooker cause her made name was Hooker but now it is Ma Satterfield.  I like her recipes - all pretty normal and easy... and good.  My family LOVES this chicken salad.  I made it just as Mary makes it this first time but my family all seemed to like it best without the provolone cheese.  I highly recommend trying this chicken salad - the flavor is amazing!

One last thing, I am not sure how you cook/shred your chicken.   I boil mine but I am going to try cooking it in the InstaPot.  My friend Tammy gave me a chicken shredder a few gifts ago.  I wasn't sure I would use it but I love it - I use it a ton. I actually do a combo of shredding and chopping. You could also use rotisserie chicken. 

Not a great pic - but you get the idea.  Mary suggests eating it with potato chips and I love it this way.  My hubby made a sandwich.  I also enjoyed just eating it with a fork!!

Sub Sandwich Chicken Salad - Adapted from Ma Alexander

3-4 cups cooked chopped/shredded chicken 

1/2 cup diced grape tomatoes

1/2 cup purple onion, diced (my family likes more)

5-6 slices of provolone cheese, diced

1/2 cup (or more) banana peppers chopped (my family likes more)

Dressing:

3/4 cup mayonnaise

1 tsp Dijon mustard

splash of banana pepper juice

2 Tbsp red wine vinegar

1 tsp oregano flakes

1 tsp garlic powder

salt and pepper to taste

Use a rotisserie chicken or cook your own.  I bought 1 1/2 lbs of chicken breast, boiled until done all the way through and did a combination of shredded and chopping. (I like boiling because the chicken stays moist.  I am trying the InstaPot next time.  While the chicken is cooking, chop the other ingredients.  Mix the dressing in a separate bowl.  Once the shredded/chopped chicken is cooled, add the rest of the chopped ingredients and toss with the dressing. Serve with your favorite sturdy potato chip! Enjoy!

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Marinated, Pickled Red Onions

 I love these marinated, pickled onions so much!  I like to keep then on the counter in a cool "onion bowl" from No Crumb's left.  Teri at No Crumb's Left has such great recipes - she is known for her sauces and extras she calls "elixirs".  

My favorite marinated, pickled onion recipe is from Natalie at Taste's Lovely.  Natalie refers to these onions as a marinated, pickled onion hybrid.  Natalie is a young mom of four boys.  You should totally follow her on Instagram.  I have tried several different pickled onion recipes and hers is my favorite.  I eat them as a side or...ON.. so many recipes.  Yesterday for lunch, I had had a boiled egg, a half of an avocado, pickled onions and some carrots with hummus.  The marinade is great to use for any meat before you grill.  

I keep mine on the counter because I eat them pretty quickly and the olive oil gets all hard in the fridge.  

You have to try them!  

Marinated, Pickled Onions - adapted from Taste's Lovely

• 1 medium red onion, sliced about 1/4 inch thick - using a mandolin works best
• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 1Tbsp dried oregano
• 1 tsp kosher salt

Slice the onion and put in a container you will keep the onions in. Use a large measuring cup or bowl and mix the other ingredients. Pour over the onions.  Stir to coat.  The onions should be covered.  These will keep on the counter for at least five days. 

Bang Bang Shrimp - Whole 30 and Keto

 Hi friends - I am still cooking - mainly Whole 30 and clean Keto dinners.  I recently made this Bang Bang Shrimp from Ashley at Healthy Little Peach.  I love Ashley's recipes.  I follow her on Instagram - love her southern charm and her sweet family.  

I didn't make any changes to Ashley's recipe.  I did use already cooked shrimp so I just put them in a bit to warm.  It turned out great.  You just don't want to heat them too long or they will get chewy.  I served my husbands over regular pasta.  I served mine over the hearts of palm pasta.  I know they have it at Trader Joe's.  I ordered mine from Amazon.  I think it is an awesome low carb substitute for pasta.  Ashley serves it over cauliflower rice. Palmini is a popular brand that is on Amazon too... and in local stores. 

This is totally yummy!  You need to give it a try!!  My husband thought this recipe was a keeper.  

Green Enchilada Chicken Soup - Slow Cooker

 I am still here!  I have been MIA but wanted to share an easy, quick, low-carb soup with you.... Green Enchilada Chicken Soup from Seeking Good Eats Two of my girls are home this week and it is cold and rainy in Nebraska.  My friend Susan shared this recipe with me.  We loved it.  We put tortilla chips in the bottom of the bowl and we all topped with green onion, cilantro and avocado.  Next time, I would love to top with some Cotija cheese.  YUM!  Thank you Seeking Good Eats! We will be making this again!

Green Enchilada Chicken Soup (adapted from Seeking Good Eats)

2.5 lbs chicken breasts or chicken thighs (I used a mixture I had in my freezer)

28 oz can green enchilada sauce 

24 oz can chicken broth

Spray slow cooker with cooking spray.  Add in chicken, enchilada sauce and broth.  Cook 6 - 8 hours.  Shred and add back in to broth.  Add:

1 cup half and half

2 cups Monterey Jack Cheese, shredded

4 oz cream cheese, cubed

4 oz salsa verde

salt and pepper to tate

Stir until cheeses are melted.  Add any additional salsa or salt and pepper to taste. Serve over tortilla chips or enjoy just as is.  

garnish with ... avocado slices, cilantro, green onion, sour cream, shredded cheese

Printable Version

Sheet Pan Sausage and Fennel - Whole 30 and Keto

Believe it or not, we do try to eat healthy most of the time.  Jenna and Meg are back in Texas so I am trying a few new healthy meals this week.

Do y'all make Sheet Pan Meals?  Sheet Pan Meals are one of the current trends  - especially for easy meals.  I follow this young mom on Instagram, Natalie at Tastes Lovely.  Natalie has lost around     75 lbs with clean eating - mostly clean keto. She and her husband and their little family are so cute.

She recently posted this sheet pan meal....Sausage and Fennel with Broccoli.   I have never purchased fennel.  I have used dried fennel in recipes but never actually purchased fennel.  I watched Natalie's video on how to chop fennel.  When she mentioned it has a anise flavor, I almost bailed.  I don't like black licorice at all.  She said it gets very mild when roasted so I went for it.  I did fennel, broccoli and a smoked sausage I had gotten at Sam's.  You could use any vegetable if you don't have broccoli.

I thought it was amazing.  I only bought one fennel bulb but I totally wanted more.   It was wonderful and so easy with very little prep and very little clean up.

Sheet Pan Sausage and Fennel - Whole 30 and Keto (adapted from Tastes Lovely)

1 lb sausage - I used beef from Sam's but any sausage will work
2 fennel bulbs - chopped off the green end, cut in half, take out core and slice in chunks
1 head of broccoli, cut into florets (or any vegetable you have on hand)
2 Tbsp olive oil
salt and pepper

Preheat oven to 425.  Line a rimmed baking sheet with parchment paper (for easy clean up).  Toss the sliced fennel in 1 Tbsp olive oil and spread an even layer on one end of the baking sheet.  Season with salt and pepper.  Place the sausage on top of the fennel.  Toss the chopped broccoli in 1 Tbsp olive oil.  Spread evenly on the other end of the pan.  Season with salt and pepper.  Bake for 25 - 35 minutes or until fennel and broccoli are soft with crispy edges.  Flip the sausage at about 15 minutes into cooking.  Serve warm with favorite mustard - I used a flavorful brown mustard.

Instant Pot Lemon Garlic Chicken

If you haven't done a Whole30, I highly recommend it. It isn't easy but it makes you read labels and cook and eat "cleanly".  You learn so much about the food you are eating.

I love following Whole 30 Recipes on Instagram.   They have a different Whole 30 foodie on each week sharing recipes daily.  They are amazing, clean recipes!

I did Whole 30 a while back with a few teacher friends.  Barb's family loved that she did Whole 30 because she was cooking amazing recipes every night.  Barb's family loves this Instant Pot Lemon Garlic Chicken.  It is amazing.  I made it with the Italian Smashed Potatoes.  These potatoes are also Whole 30 and one of my very favorite recipes.  I keep the Italian Seasoning in a jar and use it when a recipe calls for Italian Seasoning.  It is SO much better than the purchased Italian Seasoning.  We also roasted brussels sprouts.  I think my family would like rice with this chicken because the sauce is so yummy!  Go for extra lemon zest/juice and extra Italian seasoning.  This dish is fabulous!

Instant Pot Lemon Garlic Chicken (adapted from Life Made Sweeter)

6-8 boneless chicken thighs (I used 4 boneless chicken breasts)
sea salt and pepper to taste
1/2 tsp garlic powder
Italian Seasoning
2 Tbsp olive oil
3 Tbsp butter, divided
1/2 small onion, chopped
4 garlic cloves, sliced or minced
1 1/2 Tbsp Italian Seasoning ( see below for a homemade version)
Juice and zest of 1 to 1 1/2 lemons
1/2 cup homemade or low sodium chicken broth
chopped fresh parsley and lemon slices for garnish

Pat and dry chicken.  Season with salt, pepper, garlic powder and sprinkle with Italian Seasoning. Press the Saute button on your pressure cooke.  Sear each piece on each side for at least two minutes or until chicken is brown.  This helps seal in the juices.  You may have to do this in batches, depending on the size of the pieces of chicken.  Once browned, removed chicken from Instant Pot and set aside.

Melt butter in pressure cooker and stir in the onions and garlic.  Add lemon juice to deglaze the pan. Cook for 1minute and add Italian Seasoning, lemon zest and chicken broth.

Place the chicken back in the pressure cooker and and lock the lid.  Be sure to seal the valve.  Set the pressure cooker to cook for 7 minutes.  It will take about 5-10 minutes to build the pressure.

When done, allow the pressure cooker to naturally release for 2-3 minutes.  Then very carefully, use a wooden spoon to push the valve to release the extra steam and unlock the lid.  I added lemon slices at the end - just before serving.

Serve with your favorite sides.  Sprinkle with chopped parsley

Homemade Italian Seasoning  - I quadruple this and store in a glass jar!

1 tsp garlic powder
1 tsp dried oregano flakes
1 tsp dried basil flakes
1/2 tsp onion powder
1/2 tsp crushed red pepper
3/4 tsp salt
1/2 tsp pepper

Printable Version

Taco Slaw (Keto and possibly Whole 30)

Egg Roll in a Bowl from Kyndra over at Peace, Love and Low Carb is one of my very favorite, easy, go-to recipes - and it is dairy free and gluten free.  Chris loves it too.  I think I could make it every week.  Kyndra also makes this Keto Taco Slaw.  This is the 2nd time I have made it and it is also very yummy.  I don't love it as much as Egg Roll in a Bowl but it is still fabulous.  I eat a lot of cauliflower rice to keep dishes low carb so this is a nice change - with the texture of the coleslaw.  You would think the coleslaw would be too soft the next day for leftovers ... but it isn't.  Great texture and great flavor!

I did make Kydnra's taco seasoning.  The Keto Taco Slaw was a little spicy for me so next time I will use less cayenne pepper and possibly mild Rotel in the recipe.  But - I am getting to be a wimp with spice in my old age.

     2 Tbsp chili powder
     2 Tbsp cumin
     2 tsp onion powder
     2 tsp garlic powder
     2 tsp celery salt
     1/2 tsp cayenne pepper
     1/2 tsp black pepper
     1/2 tsp sea salt

Mix and store in air-tight jar.

Keto Taco Slaw (adapted from Peace, Love and Low Carb)

1 lb ground beef
4 tbsp Taco seasoning
1 10 oz can diced tomatoes and green chiles, with juices
1 16 oz bag coleslaw mix
1/2 cup sliced black olives
Sea Salt (optional)
1 large avocado, peeled, pitted and sliced for garnish
2 green onions, sliced for garnish
Cilantro for garnish
Jalepeno, sliced for garnish
Sour Cream (optional)
Grated Cheese (optional)

Heat a large skillet over medium heat.  Put the ground beef and 2 Tbsp of taco seasoning in the pan - cook until the meat is browned and cooked through, about 15 minutes.  Drain if needed.  Add diced tomatoes and green chiles, coleslaw mix and 2 Tbsp of the taco seasoning.  Cook until the cabbage is tender, about 7 minutes. Stir in the olives and cook until heated, about 2 minutes.  Taste and add salt if needed. Top each serving with desired toppings - avocado slices, green onions, cilantro and sliced jalepenos.  Sour cream and grated cheese are also an option.  Store leftovers in fridge for up to one week.

Printable Version

Pork Egg Roll in a Bowl

I follow some great food bloggers.  I so enjoy the videos and just the variety of amazing recipes.  I have been trying to eat more low carb.  I love the "Whole 30 Recipes" Instagram - they have a different food blogger each week.  I love another Instagram food blogger... "Little Bits of Real Food by Kelsey".

Another one of my favorites is Kyndra over at Peace, Love and Low Carb.   Kyndra has great recipes.  I just got her new cookbook off of Amazon - Craveable Keto.

I have made several of Kyndra's recipes.  I especially loved this recent Crack Slaw as she calls it or... Pork Egg Roll in a Bowl.  Chris and I thought it had a ton of flavor.  We can't wait to make it again.

 Pork Egg Roll in a Bowl - adapted from Peace, Love and Low Carb

2 Tbsp sesame oil
3 cloves garlic, minced
1/2 cup onion, diced
5 green onions, sliced on bias (white and green parts)
1 lb ground pork
1/2 tsp ground ginger
sea salt and black pepper to taste
1 Tbsp Siracha or garlic chili sauce, more to taste (omit if doing whole 30)
14 oz bag cole slaw
3 Tbsp coconut aminos or soy sauce
1 Tbsp rice wine vinegar
2 Tbsp toasted sesame seeds

Heat sesame oil in a large skillet over medium-high heat.  Add the garlic, onion, and the white part of the green onions.  Saute until onions are translucent and the garlic is fragrant.  Add the ground pork, ground ginger, sea salt, black pepper and Siracha.  Saute until pork is cooked through.  Add the coleslaw mix, coconut aminos and rice vinegar.  Saute until the coleslaw is tender.  Top with green onions and sesame seeds. Serve warm.

4 servings

Per serving - Calories 255, Fat  18.7 g, Protein 14.8 g, Total carbs 8 g, Net carbs 4.2 g

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