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January 22, 2014
Paleo Omelet Muffins
SHOW D
These paleo-style, muffin-shaped omelets easy to
make and easily adaptable. Makes 8 muffins.
Ingredients:
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8 eggs
8 ounces cooked ham, crumbled
1 cup diced red bell pepper
1 cup diced onion
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons water
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
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Grease 8 muffin cups or line with paper liners.
Beat eggs together in a large bowl. Mix ham, bell pepper, onion, salt, black pepper, and water into the
beaten eggs. Pour egg mixture evenly into prepared muffin cups.
3. Bake in the preheated oven until muffins are set in the middle, 18 to 20 minutes.
Awesome Enchiladas
Original recipe makes 5 enchiladas.
Ingredients:
2 pounds skinless, boneless chicken breast meat
- cut into chunks
• 1 ( 10.75 ounce) can condensed cream of
chicken soup
• 1 1/4 cups sour cream
• 1/4 teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 (4 ounce) can chopped green chilies, drained
• 1 ( 1.25 ounce) package mild taco seasoning mix
• 1 bunch green onions, chopped, divided
» 1 cup water
• 1 teaspoon lime juice
• 1/2 teaspoon onion powder
’ 1/2 teaspoon garlic powder
• 5 (12 inch) flour tortillas
• 3 cups Cheddar cheese, shredded, divided
• 1(10 ounce) can enchilada sauce
• 1 (6 ounce) can sliced black olives
Directions:
1. Place the chicken in a large pot and add water
to cover. Bring to a boil over high heat, then
reduce the heat to medium-low, cover, and
simmer until the chicken pieces are no longer ’
pink, about 10 minutes. Shred chicken by placing
two forks back to back and pulling meat apart.
Set the shredded chicken aside. Meanwhile,
combine the cream of chicken soup, sour cream,
and chili powder in a saucepan. Bring to a simmer
over low heat, stirring occasionally, then turn off the
heat and cover to keep warm.
2. Heat the butter in a skillet over medium heat. Stir in
the onion; cook and stir until the onion has softened
and turned translucent, about 5 minutes. Add the
shredded chicken, chopped green chilies, taco
seasoning, half of the bunch of chopped green onion,
and water. Allow to simmer for 10 minutes. Stir in the
lime juice, onion powder, and garlic powder; simmer for
an additional 10 minutes.
3. Preheat an oven to 350 degrees F (175 degrees C).
Stir 1 cup of the soup mixture into the skillet with the
chicken mixture. Spread the remaining soup mixture on
the bottom of a 9x13 inch baking dish.
4. Fill each tortilla with chicken mixture. Sprinkle
Cheddar cheese over the chicken filling before folding
the tortillas, reserving half of the shredded cheese for
topping the enchiladas. Fold tortillas over the filling
and place seam-side down in the prepared pan.
5. Pour enchilada sauce evenly over the enchiladas.
Cover with the remaining 1 1/2 cups of Cheddar
cheese. Sprinkle the reserved chopped green onions
and the sliced olives on top of the cheese. Bake in the
preheated oven until filling is heated through and the
cheese is melted and bubbling, about 25 minutes.
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