Cafe Rio Beef

 

Ingredients

• 3 lb chuck roast
• 10 oz can green enchilada sauce or salsa
• 1 15 oz can tomato sauce 
• 1 ½ tbsp ground cumin
• 2 tbsp minced garlic
• 1 ⅓ cups beef broth
• salt to taste

Directions

Place roast in the bottom of a slow cooker. Pour beef broth, enchilada sauce, and tomato sauce/paste over the roast. Top with cumin and garlic. Place onion slices over the top. Cook on high 6-8 hours. Use a slotted spoon to remove onion. Shred meat with two forks. Season with salt if desired.

Serve with you favorite tacos fixings: tortillas, Cheese, lettuce, tomato, sour cream, tomatillo ranch, etc. 

**Use Gluten Free or Corn Tortillas

https://allshecooks.com/copycat-cafe-rio-shredded-beef-tacos-2/

Arepas (From Olivia's Mission)

Ingredient Checklist

• 
  
  
• 2 ½ cups lukewarm water
• 1 teaspoon salt
• 2 cups pre-cooked white corn meal (such as P.A.N.®)
• ¼ cup vegetable oil, or as needed

Directions

Instructions Checklist

• Step 1

  Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.

• Step 2

  Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.

• Step 3

  Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.

• Step 4

  Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.

• **Fill it with cheese, meats, Chicken salad, egg salad,  or just use butter and honey,

New York Style Cheesecake

 

https://www.lifeloveandsugar.com/best-new-york-style-cheesecake/

For the Crust

• 1 3/4 cups (235g) graham cracker crumbs
• 6 tbsp (112g) salted butter, melted
• 2 tbsp (26g) sugar

For the Cheesecake

• 40 oz (1130g) cream cheese, room temperature (five 8 oz packages)
• 1 3/4 cup (362g) sugar
• 3 tbsp (24g) all purpose flour (or Gluten Free 1 to 1 Flour) 
• 1 tsp lemon zest
• 4 tsp vanilla extract
• 1/2 cup (115g) heavy cream
• 5 large eggs, room temperature
• 2 large egg yolks, room temperature

Crust

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
3. Bake the crust for 8-10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

Cheesecake

1. Reduce oven temperature to 300°F (148°C).
2. In a large bowl, beat the cream cheese, sugar and flour on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
3. Add the lemon zest and vanilla extract and mix on low speed until well combined.
4. Add the heavy cream and mix on low speed until well combined.
5. Add the eggs and egg yolks one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Pour the cheesecake batter into the crust. Your pan will be very full.
7. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
8. Bake for about 2 hours. The edges should be set and the center should be somewhat set, but still jiggly.
9. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
10. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
11. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
12. Remove the cheesecake from the springform pan and place on a serving dish. Refrigerate cheesecake until ready to serve.
13. Serve with your favorite toppings. Cheesecake is best when stored well covered and eaten within about 5 days.

**To Make Gluten Free make it crustless and use Gluten Free 1 to 1 Flour 

Calories: 449

Chocolate Cheesecake Addition

https://www.myfoodandfamily.com/recipe/052676/philadelphia-new-york-chocolate-cheesecake

PUMPKIN PROTEIN Oven pancake

Topping:

3⁄4 cup reduced-fat (0 or 2%) plain Greek yogurt

1 Tbsp. pure maple syrup

Pumpkin Pancake

1 tsp. pumpkin pie spice, divided use

1 cup pumpkin purée

1/4 c almond flour or oatmeal

3 large eggs

1 tsp. pure vanilla extract

1 tsp. ground cinnamon

1 to 2 packets stevia (optional)

Nonstick cooking spray

2 Tbsp. semisweet chocolate chips

1. Add yogurt, maple syrup, and 1⁄2 tsp. pumpkin pie spice to a small

mixing bowl; stir to combine. Set aside.

2. Add pumpkin purée, eggs, extract, cinnamon, stevia (if desired),

and remaining 1⁄2 tsp. pumpkin pie spice to a blender, and almond flour; cover. Blend

until smooth. 

3. Pour into a 9 by 13 greased pan and cook on 350 for 15-20 min. 

5. Top pancakes with yogurt mixture; serve immediately.

* I double this recipe.  And Cook in the oven for about 15-20 minutes.  Can be made as regular pancakes as well. 

JUMBO-SIZED TEX-MEX RICE

 

2 bags (10-oz. each) cauliflower rice

1 medium green bell pepper, finely chopped

3 cloves garlic, finely chopped

1 (15-oz.) can black beans, drained, rinsed

1 (10-oz.) bag frozen corn, thawed

11⁄2 cups  enchilada sauce

1 medium lime, juiced

1⁄4 cup fresh cilantro, finely chopped

1. Heat a large nonstick skillet over medium-high heat; lightly coat

with spray.

2. Add cauliflower rice and bell pepper; cook, stirring occasionally, for

5 to 6 minutes. Add garlic; cook, stirring frequently, for 1 minute, or

until fragrant.

3. Add beans, corn, and enchilada sauce; stir to combine. Cook,

stirring occasionally, for 5 minutes, or until sauce has thickened and

vegetables are soft. Add lime juice; stir to combine.

4. Evenly divide among 6 serving bowls; top with cilantro. Serve warm.

CAULIFREDO ZOODLES WITH JUICY CHICKEN

 1 medium lemon

4 cups cauliflower florets (fresh or frozen)

1 cup low-sodium vegetable (or chicken) broth

1 tsp. garlic powder

1 tsp. onion powder

1⁄4 tsp. salt 

6 cups zucchini noodles or Gluten Free Noodles (Barilla Gluten Free)

2 servings Perfect Juicy Chicken (or 8 oz. cooked chicken),chopped

1. Finely grate lemon peel; juice lemon. Set aside.

2. To make sauce, add cauliflower, broth, garlic powder, onion

powder, and salt to a medium saucepot over medium-high heat.

Cover; bring to a boil.

3. Reduce heat to medium; cook for 3 to 5 minutes, or until cauliflower

is tender. Remove from heat; let cool slightly.

4. Pour cauliflower mixture into a blender; add lemon juice, lemon

peel, and hemp seeds; cover with lid and a kitchen towel. Blend on

high until very smooth.

5. Heat a large nonstick skillet lightly coated with spray over medium-

high heat. Add zucchini; cook, stirring occasionally, for 1 to 2

minutes, or until noodles are tender-crisp.

6. Evenly divide zucchini between two serving plates; top evenly

with chicken and 3⁄4 cup sauce. Garnish with basil (if desired); serve

immediately, or store refrigerated in an airtight container for up to

4 days.

BANANA BREAD BREAKFAST MUG CAKE

 

Nonstick cooking spray

1 large banana

1 large egg

3 Tbsp. almond flour

1 packet powdered stevia (optional)

1⁄4 tsp. ground cinnamon

2 tsp. semisweet chocolate chips (or chopped walnuts)

1. Coat the inside of a microwave-safe mug with spray.

2. Add banana to mug; mash with a fork. Add egg; lightly beat with

fork. Add almond fl our, stevia (if desired), and cinnamon; stir until

well incorporated.

3. Add chocolate chips; mix well.

4. Microwave on high for 2 to 3 minutes. Serve warm.

APPLE SPICE or PUMPKIN PIE BREAKFAST MUG CAKES

 FOR APPLE SPICE MUG CAKE:

Nonstick cooking spray

1 large egg

1⁄3 cup unsweetened apple sauce

1⁄4 cup almond flour

1⁄4 medium apple, chopped

1 to 2 packets stevia powder (or 2 tsp. honey)

1⁄4 tsp. apple pie spice

1⁄4 tsp. pure vanilla extract

2 Tbsp. plain coconut yogurt

FOR APPLE SPICE MUG CAKE:

1. Coat the inside of a microwave-safe mug with spray.

2. Add egg; lightly beat with fork. Add apple sauce, almond flour,

apple, stevia, apple pie spice, and vanilla; stir until well incorporated.

3. Microwave on high for 2 to 3 minutes. Top with yogurt; serve warm.

FOR PUMPKIN PIE MUG CAKE:

Nonstick cooking spray

1 large egg

1⁄3 cup pumpkin puree

1⁄4 cup almond flour

1 to 2 packets stevia powder (or 2 tsp. honey)

1⁄4 tsp. pumpkin pie spice

1 Tbsp. chopped pecans

2 Tbsp. plain coconut yogurt

1. Coat the inside of a microwave-safe mug with spray.

2. Add egg; lightly beat with fork. Add pumpkin, almond flour, stevia,

and pumpkin pie spice; stir until well incorporated.

3. Add pecans; mix well.

4. Microwave on high for 2 to 3 minutes. Top with yogurt; serve warm.

Air Fried Mozzarella Sticks

2 large eggs

2⁄3 cup whole-wheat panko

bread crumbs

1 tsp. garlic powder

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. sea salt (or Himalayan salt)

1 (12-oz.) package reduced-fat low-moisture mozzarella cheese sticks, halved, frozen

1. Line a 9 x 13-inch baking sheet with parchment paper; lightly coat

with spray. Set aside.

2. Place eggs in a medium mixing bowl; lightly beat. Set aside.

3. Add bread crumbs, garlic powder, oregano, basil, and salt to a

separate medium mixing bowl; whisk to combine.

4. To bread, dip one mozzarella stick in eggs; roll in bread crumb

mixture to coat, being sure to coat ends as well. Place on prepared

sheet; repeat with remaining mozzarella sticks. Freeze for 30 minutes.

5. Repeat breading process; freeze for an additional 30 minutes.

6. Preheat air-fryer to 400° F.

7. Place mozzarella sticks in basket in a single layer (work in batches, if

necessary); lightly coat with spray. Air-fry for 3 to 4 minutes, or until

crispy, but not leaking cheese into basket. Repeat with remaining

mozzarella sticks (if necessary). Serve warm.

HAWAIIAN PORK CHOPS

Calories 225
 

1⁄2  C Coco Amino sauce (Similar to Soy sauce but Gluten Free)

1/2 C 100% pineapple juice

2 T all-natural ketchup

2 garlic cloves, finely chopped

1/4 t ground ginger

4 pork loin chops, boneless

pineapple rings, canned, juice reserved

sesame oil

3/4 cornstarch (preferably non-GMO) + 3⁄4 tsp. water (combine to make

slurry)

1. Place soy sauce, pineapple juice, ketchup, garlic, and ginger in a medium bowl; stir to combine.

2. Place pork chops in a glass baking dish; top with soy sauce mixture. Flip pork; spread sauce to coat pork; cover.

Marinate in refrigerator for at least 1 hour and up to overnight.

3. Preheat grill (or broiler) to high.

4. Remove pork from marinade; reserve 1⁄4 cup marinade. Pat pork dry with paper towels; rub pork with ghee. Place on

grill (or broiler); cook for 3 to 5 minutes. Flip; cook an additional 3 to 5 minutes, or until a thermometer inserted

in the thickest part reaches at least 145° F.

5. While pork is cooking, place pineapple rings on grill (or broiler). Cook for 2 to 3 minutes; flip. Cook an additional

2 to 3 minutes, or until grill marks appear.

6. Remove pork from grill (or broiler); set aside.

7. Add reserved marinade to a saucepot over medium-high heat; bring to a boil. Reduce heat to low; gently boil,

stirring frequently.

8. Add sesame oil and cornstarch slurry; gently boil, stirring frequently, for 1 minute, or until sauce thickens. Remove

from heat.

9. Brush both sides of pork and pineapple with 1 Tbsp. sauce.

10. Cut chops in half; top each piece with 1 slice pineapple and 1 tsp. green onion. Discard leftover sauce.

SPAGHETTI SQUASH CRUST PIZZA

 

4 cups cooked spaghetti squash (or frozen,

thawed) (approx. 1 small)

1 large egg, lightly beaten

1⁄4 cup grated Parmesan cheese

1⁄2 tsp. dried oregano

FOR PIZZA:

1⁄4 cup all-natural marinara sauce

1⁄2 cup shredded part-skim mozzarellacheese

2 servings Perfect Juicy Chicken (see separate

Perfect Juicy Chicken) (or 8 oz. cookedchicken breast), sliced

5 fresh basil leaves

1. Preheat oven to 400° F.

2. Line large baking sheet with parchment paper; lightly coat with

spray. Set aside.

3. Using a clean kitchen towel or paper towels, squeeze as much

water as possible from spaghetti squash; place in medium mixing

bowl.

4. Add egg, Parmesan cheese, and oregano; mix well.

5. Place squash mixture in center of prepared baking sheet; use damp

hands to press into a thin circular shape, about 1⁄4-inch thick and 10

inches across. Bake for 20 minutes, or until top is dry and edges

begin to brown. Remove from oven.

6. To make pizza, spread marinara sauce in an even layer on baked

crust; top evenly with mozzarella cheese, chicken, and onion. Bake

for 8 to 10 minutes, or until onion softens slightly and cheese melts.

7. Top with basil; cut in half. Divide evenly between two plates; serve

each with 1 cup arugula as a side salad or additional pizza topping.

Roasted Chicken with Honey Mustard Glaze

 

1⁄3 cup Dijon mustard

3 Tbsp. honey

1⁄2 tsp. garlic powder

1⁄2 tsp. onion powder

1 (31⁄2-lb.) raw whole chicken

1⁄2 tsp. sea salt (or Himalayan salt)

1⁄2 tsp. ground black pepper

1. Preheat oven to 425° F.

2. In a small mixing bowl whisk together mustard, honey, garlic powder, and

onion powder. Set aside.

3. Place chicken breast-side-down on a cutting board, locate the backbone,

and remove it by cutting along either side with kitchen shears.

4. Turn chicken breast-side-up and press down with your palms until chicken

lays flat.

5. Season both sides of chicken with salt and pepper. Rub mustard mixture

over entire chicken, including under the breasts, with clean or gloved

hands, until chicken is evenly coated.

6. Place chicken skin-side-up on a roasting rack and cook for 15 minutes

until skin is golden brown.

7. Lower oven to 325° F and roast an additional 35 minutes, or until the

thickest part of the breast reaches an internal temperature of 165° F.

8. Allow chicken to rest 10 minutes before carving into 6 equal servings.

9. Serve immediately, or store refrigerated in an airtight container for up to 3-5 days

Parmesan Chicken Zucchini Boats

 

1 Tbsp. olive oil

1 lb. raw ground chicken

1  C Spaghetti Sauce 

1⁄4 tsp. sea salt (or Himalayan salt)

1⁄4 tsp. ground black pepper

2 medium zucchini

1⁄4 cup grated Parmesan cheese

1⁄4 cup shredded mozzarella cheese

1. Preheat oven to 400° F.

2. Lightly coat a baking dish with spray; set aside.

3. Heat oil in a large nonstick skillet over medium-high heat.

4. Add chicken; cook, breaking apart with a spoon, for 5 minutes, or until no longer pink.

5. Add FIXATE Grandma’s Tomato Sauce, salt, and pepper; stir to combine. Bring to a boil; reduce heat to

low. Gently boil for 2 to 3 minutes, or until sauce thickens; remove from heat.

6. Cut zucchini in half lengthwise; scoop out centers with a spoon, leaving 1⁄4-inch thick boats.

7. Evenly divide chicken mixture among boats, approx. 3⁄4 cup each; top each with 1 Tbsp. Parmesan

cheese and 1 Tbsp. mozzarella cheese.

8. Place boats in prepared baking dish; cover with foil. Bake for 30 minutes; uncover. Place under broiler;

cook for an additional 3 to 5 minutes, or until cheese begins to brown and zucchini are tender.

FIXATE MARINARA

 

1 (14.5-oz.) can canned whole peeled tomatoes

2 tsp. olive oil

1⁄3 cup chopped onion (approx. 1⁄2 medium)

2 cloves garlic, finely chopped

2 Tbsp. dry white wine (like pinot grigio)

1⁄4 tsp. sea salt (or Himalayan salt)

4 fresh basil leaves finely chopped

1. Place tomatoes in a medium bowl; crush by hand (or pulse in a food

processor or blender) to achieve slightly chunky consistency. Set aside.

2. Heat oil in medium nonstick skillet over medium-high heat.

3. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is

translucent.

4. Add garlic; cook, stirring frequently, for 1 minute.

5. Add wine; cook over medium heat, stirring frequently, for 1 to 2 minutes,

or until almost all the liquid has evaporated.

6. Add tomatoes and salt. Bring to a gentle boil. Reduce heat to low; gently

boil, stirring occasionally, for 7 to 8 minutes, or until sauce has thickened

slightly. Remove from heat.

7. Add basil; mix well. Cool to room temperature before serving. Set aside.

ITALIAN STUFFED PEPPERS

 

3 cups Spaghetti Sauce of  (see separate recipe for FIXATE Marinara),divided use

4 medium bell peppers, cut in half length wise, stems, seeds, and veins removed

2 Tbsp. olive oil

1⁄2 cup chopped onion (approx. 2⁄3 medium)

6 cloves garlic, finely chopped

1 lb. raw 93% lean ground turkey

2 cups cooked brown rice

1 cup grated Parmesan cheese

1⁄2 tsp. ground black pepper

1⁄4 cup finely chopped fresh basil

1. Preheat oven to 350° F.

2. Evenly spread 2 cups marinara in the bottom of large baking dish. Top

sauce with pepper halves, skin-side down. Set aside.

3. Heat oil in large skillet over medium-high heat until fragrant.

4. Add onion; cook, stirring frequently, for 3 to 5 minutes, or

until translucent.

5. Add garlic; cook, stirring frequently, for 1 minute.

6. Add turkey; cook, breaking up into small pieces, for 5 to 7 minutes, or

until cooked through. Remove from heat.

7. Add rice, remaining 1 cup marinara, cheese, and pepper; mix well.

8. Add 3⁄4 cup turkey mixture to each pepper half. Cover with aluminum foil.

Bake for 35 minutes.

9. Remove foil. Bake for an additional 15 to 20 minutes, or until peppers are

browned and tender-crisp.

10. Garnish evenly with basil.

Grandma's Tomato Sauce

 

2 Tbsp. olive oil

3⁄4 cup onion, chopped (approx. 1medium)

4 cloves garlic, finely chopped

3 oz. tomato paste

1⁄4 cup red wine

2 cans (28-oz. ea.) whole peeled tomatoes, pureed 

2 Tbsp. coconut sugar

1 tsp. sea salt (or Himalayan salt)

1⁄4 tsp. ground black pepper

3 oz. Parmesan

3 Tbsp. finely chopped fresh basil

1. Heat oil in large saucepan over medium-high heat.

2. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is

translucent.

3. Add garlic and tomato paste; cook, stirring constantly, for 2 to 3 minutes.

Do not let tomato paste burn.

4. Add wine; cook, stirring constantly, for 2 to 3 minutes.

5. Add tomatoes, sugar, salt, and pepper. Bring to a boil,

stirring frequently. Reduce heat to low; gently boil, stirring occasionally,

for 3 minutes.

6. Add cheese rind; cook, uncovered, stirring occasionally, for 1 hour.

7. Remove cheese rind. Add basil; mix well.

CHICKEN AND VEGGIE QUESADILLA

 

1 tsp. olive oil

1⁄2 cup chopped tomato

1⁄4 cup chopped onion

3⁄4 tsp. chili powder

1⁄4 tsp. garlic powder

1 dash ground cumin

1 dash sea salt (or Himalayan salt)

1⁄4 cup matchstick-sized

bell pepper pieces

1⁄4 cup  shredded cooked chicken breast

1⁄4 cup water

1 Tortilla (Gluten Free or Corn Tortillas)

1⁄4 cup shredded Colby jack cheese

1. Warm olive oil in medium skillet over medium-high heat until fragrant; add

tomato, onion, chili powder, garlic powder, cumin, and salt. Cook 3 to 5

minutes until onion is translucent and tomatoes are breaking down.

2. Add bell pepper, chicken breast, and water; continue to cook another

3 minutes, or until most of the liquid has been absorbed and mixture

is saucy.

3. Place tortilla in a large skillet, top with cheese and set aside.

4. Distribute chicken mixture evenly on top of cheese; place the skillet with

tortilla over medium-high heat. Cook until cheese is melted and bottom of

tortilla is crisp and brown.

5. Fold the tortilla in half. Remove to a plate.

Cheesy Chicken Broccoli Casserole

 

2 cups of cauliflower rice or Rice

(thawed, if frozen)

2 cups of broccoli florets

1 lb. raw chicken tenderloins, cutinto bite-sized pieces

4 tsp of rice flour or 1 to 1 Gluten Free Flour

1 cup of unsweetened almond milk

1 1/3 cups shredded cheddar cheese

Sea salt (or Himalayan salt)

Preheat your oven to 350 degrees and lightly spray

a casserole dish with cooking oil. Add cauliflower

rice to the bottom of the dish and sprinkle with a

pinch of sea salt.

Next, add the chicken and, again, sprinkle with a

pinch of salt. Add in broccoli next. Set casserole

dish aside.

For the cheese sauce, in a large skillet, melt butter

over medium heat. Sprinkle in the flour and whisk

together. Slowly whisk in the almond milk, and

continue to whisk until the mixture comes to a boil

and begins to thicken. Once thickened, remove

sauce from heat and stir in 1 cup of cheddar

cheese until fully melted, adding salt to taste.

Pour cheese sauce over casserole, using a rubber

spatula or spoon to spread out the cheese. Top

with remaining cheese and place in the oven for

45 minutes or until cheese starts to bubble.

Set to a low broil to brown the cheese for 4-5

minutes before removing from the oven.

Banana Oatmeal Pancakes

Calories 85

1/2 cup Almond Milk unsweetened

2 Eggs

1 Egg White

1 Banana

2 Tablespoons 100% Real Maple Syrup

1 1/2 cups Rolled Oats

2 teaspoons Baking Powder

1/4 - 1/2 teaspoon Salt

1 teaspoon Vanilla

optional

Fresh Berries

Real Maple Syrup

Chocolate Chips

Fresh Banana Slices

In a blender, pour in SILK Almond Milk, eggs, egg white, banana, maple syrup, vanilla (optional),

rolled oats, baking powder and salt.

Blend until smooth.

Heat skillet over medium heat. Once warmed, spray with non-stick cooking spray or place coconut oil

or butter in skillet. Pour pancake batter into skillet in round circles.

Cook for 2-3 minutes on one side. Turn over and cook for another 1-2 minutes.

Drizzle with real maple syrup and toppings of choice.

INSTANT POT CHICKEN ENCHILADA BOWL

 

1 lb. frozen raw chicken breasts,

boneless, skinless

1 (10-oz.) can enchilada sauce

3 (12-oz.) bags cauliflower rice or 3 cups of Rice

5 medium green onions, sliced

2 cups canned black beans, drained, rinsed

1⁄2 cup chopped fresh cilantro, divided use

2 roma tomatoes, chopped into 1⁄2-inch cubes

1 medium ripe avocado, cubed

1 medium lime, quartered

1. Place chicken breasts and enchilada sauce in an Instant Pot; toss to

coat evenly.

2. Cover and seal pot; cook with pressure cooker setting on high for

15 minutes. Release pressure to vent immediately, being careful to

avoid escaping steam.

3. Carefully open lid; remove chicken to a large mixing bowl and

leave sauce in pot. Using two forks, shred chicken; set aside.

4. Add cauliflower rice, green onions, and beans to pot; stir to coat

with sauce. Cover and seal pot; cook with pressure cooker setting

on high for 1 minute. Release pressure to vent immediately, being

careful to avoid escaping steam.

5. Carefully open lid. Return chicken to pot and add 1⁄4 cup cilantro;

stir to combine.

6. Divide chicken mixture evenly among 4 bowls. Top evenly with

tomatoes, avocado, remaining 1⁄4 cup cilantro; serve with a lime wedge.

PERFECT JUICY CHICKEN

 

2 (10-oz. each) raw chicken breasts, boneless, skinless

1⁄2 tsp. ground paprika

1⁄2 tsp. garlic powder

1. Preheat oven to 425° F.

2. Pat chicken breasts dry with paper towels; sprinkle all over with

paprika, garlic powder, and salt.

3. Heat a large cast-iron skillet over medium-high heat; coat lightly

with spray.

4. Add chicken breasts; cook for 3 minutes without moving, until

lightly browned and meat releases easily from pan. Flip; place pan

in oven. Bake for 13 to 15 minutes, or until juices run clear when

pierced with a knife.

5. Transfer chicken to a cutting board; let rest for 10 minutes. Cut each

breast in half, or slice, if desired. Divide chicken evenly among

four plates; serve immediately, or store refrigerated in an airtight

container for up to 4 days.

CHOCOLATE CHIP ZUCCHINI MUFFINS

 

4 large eggs

1 large ripe banana

2 tsp. pure vanilla extract

1⁄2 cup dry rolled oats (gluten-free)

2 Tbsp. cocoa powder

1 tsp. baking powder

1 medium zucchini, grated

1⁄4 cup mini-chocolate chips

1. Preheat oven to 375° F.

2. Line muffin pan with 12 muffin papers and lightly coat with spray;

set aside.

3. Place eggs, banana, extract, oats, cocoa powder, and baking

powder in blender; cover and blend until smooth.

4. Pour egg mixture into a medium mixing bowl. Add zucchini and

chocolate chips; stir to combine.

5. Divide batter evenly among prepared muffin cups.

6. Bake for 15 to 18 minutes, or until golden brown and toothpick

inserted into the center comes out clean.

7. Transfer muffins to cooling rack. Serve immediately, or store

refrigerated in an airtight container for up to 4 days.

CHEESY TOMATO NOODLE SOUP

 

1 (32-oz.) box tomato soup

1⁄2 cup all-natural marinara sauce with basil

6 C Gluten Free Noodles (Barilla Brand is my favorite)

2⁄3 cup shredded part-skim mozzarella

1. Heat a large soup pot over medium heat. Add soup and

marinara sauce and bring to a gentle boil.

2. Add noodles and cook for 2 minutes, stirring well to combine.

3. Divide soup evenly among four bowls; top evenly with cheese.

Serve immediately.