Chicken Enchilada Meatballs

These chicken enchilada meatballs are a tasty take on regular meatballs. They are full of Mexican flavors and are cooked to perfection in a slow cooker.

Ingredients:

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup chopped cilantro
• 1/4 cup diced onion
• 1/4 cup diced bell pepper
• 1 egg
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 cup enchilada sauce
• 1 cup shredded cheese
• Salt and pepper to taste

Instructions:

Add the breadcrumbs, cilantro, onion, bell pepper, egg, cumin, chili powder, salt, and pepper to a large bowl

Together, mix the ground chicken

Small meatballs should be made from the mixture

Put half of the enchilada sauce in the slow cookers bottom

Set the slow cooker to low and add the meatballs

Cover the meatballs with the rest of the enchilada sauce

Turn the heat down to low, cover, and cook for four to five hours, or until the meatballs are fully cooked

At the end of the cooking time, add the shredded cheese to the meatballs

Serve hot, and if you want, top with more cilantro

Grilled Garlic Rosemary Smashed Potatoes

These smashed potatoes with garlic and rosemary that have been grilled are a great side dish for a barbecue. They are popular because they are crispy on the outside and have a tasty garlic-rosemary coating.

Ingredients:

• 1
• 5 lbs baby potatoes
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

Boil baby potatoes until fork-tender, about 15 minutes

Preheat grill to medium-high heat

Drain potatoes and let them cool slightly

In a bowl, mix minced garlic, chopped rosemary, and olive oil

Place potatoes on a cutting board and gently smash with the back of a fork or potato masher

Brush each smashed potato with the garlic-rosemary oil mixture, ensuring they are well coated

Season with salt and pepper to taste

Grill potatoes for 8-10 minutes, turning once, until crispy and golden brown

Serve hot and enjoy the delicious grilled garlic rosemary smashed potatoes

Cheesy Black Bean Salsa Dip

This Cheesy Black Bean Salsa Dip is the perfect appetizer for game day or any gathering. Its creamy, cheesy, and packed with flavor from the salsa and spices. Easy to make and even easier to enjoy

Ingredients:

• 1 can 15 ounces black beans, drained and rinsed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder
• Tortilla chips, for serving

Instructions:

Preheat oven to 350F 175C

In a mixing bowl, mash black beans with a fork or potato masher

Stir in salsa, shredded cheddar cheese, sour cream, chopped cilantro, cumin, and garlic powder until well combined

Transfer the mixture into a baking dish and spread it out evenly

Bake in the preheated oven for 20-25 minutes, or until the dip is heated through and bubbly around the edges

Serve hot with tortilla chips for dipping

Green Goddess Kale Slaw

This Green Goddess Kale Slaw is a tasty and healthy salad that fits the keto diet. Its full of nutrients and flavor. When you mix kale, cabbage, parsley, and green onion, you get a bright and refreshing slaw thats great for any event.

Ingredients:

• 4 cups kale, stems removed and thinly sliced
• 1 cup shredded cabbage
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onion
• 1/4 cup avocado oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

Slice the kale, shred the cabbage, chop the parsley, and add the green onion to a large bowl

Add the apple cider vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper to a small bowl

Use a whisk to mix the ingredients well

Add the dressing to the kale and toss it all around so that its all covered

Before you serve the slaw, let it sit for at least 15 minutes so that the flavors can mix

You can eat the Green Goddess Kale Slaw as a main dish or as a side dish

It is healthy and refreshing

Have fun

Omelet Breakfast Muffins - Intentionally Healthy Living

These Omelet Breakfast Muffins are a convenient and healthy way to enjoy a classic omelet in portable form. Packed with veggies, lean protein, and low-fat cheese, they make for a nutritious breakfast or snack option that fits into your Intentionally Healthy Living lifestyle.

Ingredients:

• 6 large eggs
• 1/2 cup diced bell peppers
• 1/2 cup diced onions
• 1/2 cup diced tomatoes
• 1/2 cup diced spinach
• 1/2 cup diced turkey or chicken sausage
• 1/2 cup shredded low-fat cheddar cheese
• Salt and pepper to taste
• Cooking spray

Instructions:

Start by heating the oven to 350F 175C

Crack the eggs into a bowl and beat them together until they are well mixed

Dice the bell peppers, onions, tomatoes, spinach, turkey or chicken sausage, and cheddar cheese

Then, add them to the eggs

If you want, you can add salt and pepper to taste

Mix everything together until its all mixed in

Spray cooking spray on a muffin tin to keep things from sticking

Fill up about three quarters of the way to the top of each muffin cup with the egg mixture

Put the muffins in an oven that has already been heated for 20 to 25 minutes, or until they are set and the tops are just a little golden

Take the muffins out of the oven and let them cool for a few minutes

Then, carefully take them out of the muffin tin

Its fine to serve the Omelet Breakfast Muffins warm or with milk

Have fun

Easy Vegan Veg Manchurian Gravy

This simple vegan Veg Manchurian gravy is a tasty Indo-Chinese dish made with vegetable balls that are cooked in a tasty gravy. Its great for a quick and filling meal.

Ingredients:

• 1 cup grated cabbage
• 1/2 cup grated carrot
• 1/4 cup finely chopped bell peppers any color
• 1/4 cup finely chopped spring onions
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1 tablespoon soy sauce
• 1 tablespoon tomato ketchup
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1/2 teaspoon chili flakes
• 1/2 teaspoon black pepper powder
• 1/4 teaspoon salt, or to taste
• 2 cups vegetable broth or water
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 tablespoon sesame oil
• 1 tablespoon chopped cilantro for garnish

Instructions:

In a large bowl, combine grated cabbage, carrot, bell peppers, and spring onions

Add cornstarch, all-purpose flour, soy sauce, tomato ketchup, garlic paste, ginger paste, chili flakes, black pepper powder, and salt

Mix until well combined

Form small balls from the mixture and set aside

In a separate pot, bring vegetable broth or water to a simmer

Add the cornstarch-water mixture to the simmering broth or water, stirring continuously until the gravy thickens

Heat sesame oil in a pan over medium heat

Add the vegetable balls to the pan and cook until they are golden brown on all sides

Pour the thickened gravy over the cooked vegetable balls in the pan

Simmer for a few minutes until the balls are coated with the gravy and heated through

Garnish with chopped cilantro and serve hot

Rosemary Fig Crackers

These delightfully savory and sweet Paleo rosemary fig crackers are ideal for snacking or serving with cheese. They contain lots of healthy ingredients and are free of grains and gluten.

Ingredients:

• 1 cup almond flour
• 1/4 cup dried figs, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1/4 teaspoon sea salt

Instructions:

Set oven temperature to 175C 350F

Almond flour, chopped figs, rosemary, olive oil, honey, and sea salt should all be thoroughly mixed in a bowl

Roll out the dough to a thickness of about 1/8 inch between two sheets of parchment paper

Cut the dough into small squares or desired shapes with a knife or pizza cutter

Place the cut dough on a baking sheet and cover it with parchment paper

Bake the crackers for 12 to 15 minutes, or until crisp and golden brown

Before serving, let the crackers cool completely