Chicken Pie (Vegetarian Option Available)

This one comes together fast and is super kid friendly.  I mean, really, what kid wouldn't think it was a treat to have "pie" for dinner?!  This is also a super easy way to use up your leftover chicken, which we always seem to have!

Ingredients:
1 Tbs coconut oil
1 1/2 c diced or shredded chicken
4 slices of cooked bacon, crumbled
1/2 c gluten free flour mix
1 c Silk Almond Milk, unsweetened
3 eggs, beaten
1/4 c Organicville Caesar Dressing
Coleslaw mix

1.  Preheat oven to 400 and grease a glass pie pan with coconut oil.
2.  In the pie plate, spread chicken and bacon to cover the base.
3. In a bowl, mix the GF flour, milk, eggs, and dressing.  Pour over the chicken & bacon.
4. Bake 25-30 minutes or until knife inserted in the middle comes out clean.  Let stand for 5 minutes.
5.  Toss coleslaw mix with more the caesar dressing.
6.  Serve pie, topped with coleslaw.

**There is plenty of room for adding more veggies into this mix or making the pie entirely vegetarian by replacing some or all of the chicken/bacon with roasted veggies!!**

Chicken Enchilada Hot Dish

Hahahahaha..... this is the first recipe I've posted that I am officially deeming a "hot dish".  I guess I am fully Minnesotan now.  It only took 10 years.

This dish is super easy to put together and is perfect for hectic weeknights or - if you're like us - a Friday night when I can hardly keep my eyes open let alone get dinner on the table.

Ingredients:
1 lb chicken breasts or thighs
1 pkg Frontera taco or enchilada sauce*
1 can black beans
6 corn tortillas
1/2 cup raw milk cheddar cheese**
guacamole & chips (optional)

1. Put thawed chicken and Frontera sauce in your

crock pot and cook on low for 7 hours.
2.  When the chicken is done, shred it and drain off any excess liquid.
3.  Preheat oven to 350.
4.  Layer all ingredients - corn tortillas, meat & beans, corn tortillas, meat & beans, corn tortillas, cheese.
5.  Bake for 15-20 minutes, until cheese is melted and bubbly on the edges.
6.  Serve topped with guacamole and a side of chips!

*Available at most grocery stores.
**Available at Trader Joes.

Barbecue Chickpeas

This vegetarian dish was flavorful, filling, and super satisfying.  Try it.

Ingredients:
2 cans of chickpeas*
1 Tbs olive oil
1/2 c Stubbs BBQ Sauce**
2 Tbs Water
Prepared Quinoa

1.  Drain and rinse chickpeas.
2.  Over medium heat, saute chickpeas until slightly brown, but not too soft - about 3-5 minutes.
3.  Add BBQ sauce and water to the chickpeas and let simmer until chickpeas are coated and sauce has thickened - 2-4 minutes.
4.  Serve chickpeas over quinoa.  We like ours with a side of roasted brussel sprouts.


*AKA garbanzo beans
**This sauce is gluten free and available at Costco!

Roasted Brussel Sprouts

I feel like this one is an obvious one, but I have so many people tell me they "hate" brussel sprouts.  The yummy, nutty, crunchy flavor of these roasted beauties is hard to beat.  Even my kids like them!

Ingredients:
Fresh brussel sprouts, halved
Olive oil
Himylain salt

1.  Preheat oven to 400.
2.  Toss sprouts with oil and salt.
3.  Spread sprouts evenly on a baking sheet.
4.  Bake 20-25 minutes.