Crockpot Mexican Shredded Beef (THM S)

If you can believe it, this was my first time EVER making a beef roast. Trust me when I say this shredded beef is easy, flavorful, and versatile!

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I love using my Crock Pot for various reasons, but overall it makes dinner insanely easy and it cooks without heating up the kitchen. Between preschool drop off, working, and getting my daughter to and from karate (right before dinner, no less) dropping something in the crock pot is definitely the easiest part of my day. The best part is coming home to a fully cooked dinner!

Let’s get to the nitty gritty of the recipe – start with a 2.5 – 3lb boneless beef roast.

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Next, throw the dry spices together in a small bowl: chili powder, cumin, ground coriander, smoked paprika, cayenne, oregano, salt and pepper. Stir them up, activating the spices by rubbing them gently between your fingers.

Season the whole roast on both sides, massaging the spices into the meat.

Into the bottom of your crock pot, stir together the broth (any variety is fine), lime juice, tomato paste, onion, garlic, jalapeño, and Fresno chili. Fresno chilis look like red jalapeños and are similarly flavored. You could also use another jalapeño, Serrano pepper, Anaheim pepper, or a different pepper of similar heat level.

For the peppers, you can remove the ribs and seeds or leave them. I seeded half of my peppers, and the beef remained moderately spicy. I sliced everything straight across, because the crock will cook everything down to falling apart texture and tiny cuts aren’t needed.

Lay the seasoned beef roast on top of the veggies, place the lid, and set it on low.

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Let it go low and slow for 8-10 hours until it’s falling apart.

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After it’s done cooking, shred the roast between two forks. I say shred, but really that roast cooks up so tender that you could touch it with a fork and it just falls apart. Serve it right up, any way you like it. I put it over a big bowl of greens with some salsa, avocado, and fresh cilantro with a low carb tortilla on the side. My family enjoyed the beef as tacos with sliced avocados.

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The beef is incredibly soft and tender. You get a hint of lime juice and a little smoky, spicy kick from the spices and peppers. All in all, it’s the perfect, casual way to enjoy a roast.

The leftovers could be used for salads or burritos later in the week. You could even throw them into a breakfast hash, because WHY NOT.

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Crock Pot Mexican Shredded Beef (THM S)

  • Servings: 4-6
  • Time: Prep, 5 minutes; Cook, 8-10 hours
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 2-3lb boneless beef roast
  • 1 medium red onion, sliced
  • 1 jalapeño pepper, (seeded or not) sliced
  • 1 Fresno pepper, (seeded or not) sliced
  • 2 garlic cloves, minced
  • 1/4 c broth (any variety, I used chicken)
  • juice of 2 limes
  • 3 Tbsp tomato paste
  • 1 1/2 Tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp smoked paprika
  • 1/8 tsp ground cayenne
  • 1/2 tsp dried oregano
  • salt and pepper
  • Toppings of choice: avocado, salsa, sour cream, fresh cilantro, cheese, etc.

Directions

  1. Combine the dry spice mixture in a small bowl, grinding it lightly between your fingers to activate the spices.
  2. Season the beef with the entire spice mixture, massaging it all over the meat.
  3. In the bottom of your crock pot, combine the tomato paste, broth, lime juice, onions, peppers, and garlic.
  4. Lay the beef roast on top of the veggie mixture, cover, and set on low for 8-10 hours.
  5. After 8-10 hours, shred the meat between two forks and serve immediately.

Chorizo & Veggie Egg Bake (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

I love when I can make a large, family-style breakfast without a whole bunch of effort. This chorizo-egg bake is great for breakfast, brunch, lunch, or dinner (BBLD) and it’s a crowd pleaser.

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Chorizo is my husband’s favorite, and sometimes I like for breakfast to have a little kick. It’s a spiced Mexican sausage you can find in bulk, or in casing. I like buying my sausage in bulk, so I have more choices as to its use. If you like something more mild, regular breakfast sausage will do just fine.

This is a great make ahead meal – I actually browned the sausage and veggies the night before, so the next morning all I had to do was heat up the oven and plop some eggs on top.

Usually I’ll make something like this as a frittata or casserole, but I enjoyed doing the baked whole eggs because it cooked a lot of eggs at once, and I still got to have runny yolks (which are my FAVORITE). You could also do this in individual ramekins using the same method.

Brown the sausage, zucchini, radishes, and bell pepper together in a big skillet until the sausage is cooked through. Stir in the black beans, then transfer to a baking dish and cool slightly.

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Make valleys in the meat mixture with the back of a spoon, so the eggs have a place to sit.

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Place the eggs on top and season with a little salt and pepper.

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Bake at 400 for about 25 minutes, or until the egg whites are set.

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Nom!

I served this over some chopped rainbow tomatoes and sliced avocados, but there are many more possibilities. Top with fresh pico de gallo, guacamole, sour cream, cheese, or any other S-friendly topper your mind can dream up.

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Top with some fresh chopped cilantro, and you’re ready to serve!

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My favorite part about this whole meal…

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That beautiful, runny yolk coating the sausage and veggies, making its own little sauce.

The sausage lends a little spice, while you get some crunch with the veggies, and the fresh avocado cools it all down.

This egg bake will please the whole family!

Chorizo and Veggie Egg Bake (THM S)

  • Servings: 6
  • Time: Hands on 7-10 minutes, bake time 25 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1lb bulk chorizo sausage (or other breakfast sausage)
  • 1 medium zucchini, diced
  • 1/2 bunch radishes, diced
  • 1/2 bell pepper, diced
  • 1 c black beans, drained and rinsed (sub cubed sweet potatoes for paleo, or additional vegetable)
  • 1/2 Tbsp smoked paprika
  • 1 Tbsp ground coriander
  • few dashes of hot sauce
  • 6 eggs (or one egg per person)
  • fresh chopped cilantro
  • Toppings of choice: pico de gallo, sour cream, cheese, avocado, etc.
  • salt and pepper

Directions

  1. Preheat oven to 400.
  2. Brown the sausage and veggies with the paprika and coriander in a large skillet until sausage is cooked through and veggies are tender.
  3. Add the meat to one large, or several individual, baking dishes and make valleys in the meat mixture with the back of a spoon. Add the eggs in the valleys, and season with salt and pepper.
  4. Bake at 400 for about 25 minutes, or until egg whites are set.
  5. Top with fresh cilantro and serve immediately with toppings of choice.

Chipotle Burrito Bowls at Home (THM S/E/FP)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Chipotle is a staple in our house. My favorite date night with my kids it to take them to our neighborhood Chipotle, and then next door for cupcakes.

Chipotle is an excellent on-the-go choice, or just for those nights when you can’t cook ANOTHER meal, because they use clean, sustainable ingredients. You know when you’re eating there, that it’s good quality and you can pack in the veggies.

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The meat base of these bowls is boneless skinless chicken breast, because it’s versatile for FP, S, or E meals. I put together my own spice blend using cumin, oregano, smoked paprika, chipotle chile powder, salt, and pepper. I seasoned my chicken liberally with the seasoning, and rubbed it all together.

I then grilled it using my cast iron grill.

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Next we have the pairings! I’ll start with Fuel Pull options. Go simple with some grilled onions and peppers (which I did in a dry cast iron skillet with a touch of salt and pepper), lettuce, copycat Chipotle verde salsa, and maybe a dollop of fat free sour cream with a squeeze of lime juice.

E Options: Use the FP base, add some copycat Chipotle cilantro lime rice to the mix with 1/4 c drained and rinsed black beans and some diced fresh tomatoes.

S Options: Use the FP base with 1/4 c of black beans and some copycat Chipotle guacamole, maybe some shredded queso or Monterrey jack cheese, and diced tomatoes.

Really, it’s that easy! I was able to throw together a Chipotle-style lunch for my family in about 30 minutes, as I had most of it prepped and ready to go.

Meals don’t have to be complicated to taste great. Sometimes all you need are some flavorful, fresh ingredients and a little prep time.

Spice Rubbed Grilled Chicken (FP)

  • Servings: About 4
  • Time: 10 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 1/2lbs chicken breast
  • 1 Tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp chipotle chile powder
  • 1/4 tsp dried oregano
  • salt and pepper

Directions

  1. Combine the dry ingredients in a small bowl.
  2. Add the chicken to a bowl and sprinkle with the dry rub mixture. Toss the chicken together, coating every inch of it in the spices.
  3. Throw it onto a hot grill and cook through.

Copycat Chipotle Cilantro-Lime Brown Rice (THM E)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

I’m about to throw down an easy, zesty side for your E meals.

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First, a few tips for cooking your rice to perfection every time.

My favorite rice to use for E meals is brown jasmine rice. Yes, it takes a little longer to cook, but it has fantastic flavor and holds its shape well.

I always start by sautéing my rice in a little coconut oil. This gives your rice a little *bite* and prevents it from becoming mushy after cooking. Just sauté the dry rice in a little bit of butter or coconut oil (about 1/2 tsp) on medium-low heat until it starts to change color.

My second best tip is to add flavor to your rice by using broth as your cooking liquid. My favorite to use is chicken broth, but any kind will do so long as it’s low (or no) fat. Even using half broth and half water still adds a ton of flavor to your rice. Nobody likes bland rice, so don’t be afraid to give it a little somethin’-somethin’.

Last, and this is pretty important, do not stir the rice after you add the liquid. Stirring the rice activates the starches (a la risotto), and you’ll end up with soupy instead of fluffy rice. Also, try not to peek on the rice while it cooks.

If your pans have glass tops, it’s very easy to see the rice without having to lift the lid. I hardly ever time my rice, because I always go by the liquid bubbling around the rice. If I can still see bubbles, I keep cooking. No bubbles, turn the heat off and let it sit on the hot eye for about 7-10 minutes so that the remaining liquid has a chance to absorb.

If your pans have opaque tops, then by all means time your rice and lift when necessary towards the end – but no stirring!

Once your rice has cooked and stood with the heat off for at least 10 minutes, add the juice of half a lime and a big handful of fresh chopped cilantro. You want to do this while the rice is still warm so that the juice seeps into the rice grains, but it’s not piping hot to where it’ll turn your cilantro brown.

My favorite tool for getting the most juice out of your limes is to use a hand-held lime squeezer. It helps get the most juice out of your limes and keeps the seeds from jumping into your food.

I told you it was easy! Just 5 ingredients and you’re on your way to a zesty Southwestern side dish for any E meal.

Cilantro-Lime Rice (THM E)

  • Servings: 4-6
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 1/2 c brown jasmine rice
  • 3 cups broth (any low or not fat variety) or a mix of half broth and half water
  • 1/2 tsp coconut oil
  • juice of 1/2 a lime
  • big handful of chopped fresh cilantro
  • pinch of salt

Directions

  1. Melt the coconut oil in a medium sauce pan over medium-low heat. Add the uncooked rice and saute until the rice starts to brown (about 5 minutes).
  2. Add the cooking liquid and salt, then cover. Bring to a low boil, then reduce to a rapid simmer for about 20-25 minutes. You should not see bubbles or any liquid around the rice when it’s done.
  3. Turn the heat off and let it sit for about 10 minutes, so the remaining liquid has a chance to absorb.
  4. Uncover, add the lime juice and cilantro, and fluff with a fork. Serve immediately or refrigerate for later use.

Copycat Chipotle Roasted Tomatillo Salsa & Baked Tortilla Chips

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Here’s another great Chipotle fake-out recipe – salsa verde.

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Verde salsa is usually considered mild, however this salsa at Chipotle comes with a *bite*. It’s smooth, a little smoky, and kicking with jalapeño heat.

Best of all? This recipe is so EASY. Just 5 ingredients and you’re on your way to spicy salsa goodness.

The base of this salsa is tomatillos. Tomatillos look a lot like green tomatoes, but they have a husk and their skin has a slightly sticky feel to it. They have a mild flavor, and become very soft once they’re cooked.

The easiest trick to getting the most flavor is to roast the tomatillos, jalapeño, and onions together.

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Leave the tomatillos whole, as well as the jalapeño, and cut the onion into large slices. Roast under a broiler for about 10-12 minutes on each side. The skin will get a little black (that’s fine!), and the vegetables will soften.

Once those are done in the oven, place them all into a heat-safe bowl and cover with foil or plastic wrap. This helps to finish cooking the veggies, and it releases the skin from the flesh of the vegetables, making them easier to peel.

When the vegetables are cool enough to handle, lightly skin the tomatillos (it’s OK if some of it stays on, the skin is very soft) and remove the seeds and ribs from the jalapeño.

Place the vegetables, cilantro, lime juice, salt and pepper into a food processor and pulse until your desired consistency is reached. I ended up adding some water to the mix to help get things a little smoother.

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It’s that easy!

Next up is salsa’s best side kick, tortilla chips.

These take barely any time at all! Start with gluten free tortillas.

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Take a small stack of the tortillas, and cut them into 8ths.

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Fan them out into one layer on a large baking sheet lined with parchment. Spritz them with coconut oil spray and season with salt.

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Bake at 350 for about 10 minutes until golden brown and crispy.

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I told you it was easy!

These chips are an E, but the salsa is FP.

If you liked this recipe, check out my fake-out Chipotle guacamole!

Roasted Tomatillo Salsa (THM FP)

  • Servings: Makes about 2 cups
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 2lbs fresh tomatillos, shucked and rinsed
  • 1 jalapeño
  • 1/2 large red onion, cut into large slices or chunks
  • juice of 1 1/2 limes
  • 1/2 c fresh cilantro
  • salt and pepper
  • water as needed

Directions

  1. Place the whole tomatillos and jalapeño on a baking sheet with the onion slices and roast under a broiler for about 10-12 minutes on each side. The skin will be charred in places, and that’s good. Place the hot veggies into a heat-safe bowl and cover with aluminum foil or plastic wrap. Let them steam until cool enough to handle.
  2. Skin the jalapeño and remove the ribs and seeds. Lightly skin the tomatillos. *NOTE: they will be very soft, so it’s OK if you can’t get all of the skin off.
  3. Place the vegetables into a food processor with the lime juice, cilantro, salt and pepper. Pulse until desired consistency, adding water if necessary.
  4. Serve immediately or place into a covered container and store in the fridge until time to serve.
  5. *NOTE: tomatillos have a slightly gelatinous texture, so don’t be worried if your salsa looks a little stiff after refrigeration. Just give it a stir and all will be fine.

Baked Tortilla Chips (THM E)

  • Servings: Varies
  • Time: 12 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • Gluten Free tortillas (such as Mission)
  • salt
  • coconut oil spray

Directions

  1. Preheat oven to 350.
  2. Cut tortillas into 8ths. Place onto a parchment-lined baking sheet in one, even layer.
  3. Spritz with coconut oil and season with salt. Toss to combine.
  4. Bake at 350 for about 10 minutes, until golden brown and crunchy.
  5. Serve immediately. Store in a plastic bag for up to 2 days.

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Copycat 4-Ingredient Chipotle-Style Guacamole (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

I did  not grow up loving avocados. It wasn’t until my adult years that I realized all the buttery goodness avocados have to offer.

Avocados were one of my kids’ first foods, and they still love those beautiful greenies well into their toddler years. [In fact, one of my toddlers threw an epic hissy fit just last week simply because I didn’t make guacamole for dinner. That’s commitment right there.]

If I’m being very honest, Chipotle is one of our favorite meals on the go. Chipotle is committed to clean, sustainable ingredients and I can very easily get a filling S meal while we’re there. In fact, I think my kids eat the *most* vegetables when we eat at Chipotle. [Hey, whatever works, right?]

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This recipe takes just 4 simple ingredients, and it can be thrown together in no time flat.

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Start with the avocados – the most important part!

It’s vital to have bright green, ripe avocados. When you’re picking them at the store, the skin should be dark and they should have a little give when you squeeze them. If they have a little stem still attached at the top, pop it out and it’s a pretty accurate measure as to how ripe the avocado is.

Using a sharp knife, cut straight down to pit and circle your knife around the pit until you get two halves. Cut large cubes while the avocado is still in the skin, then use a spoon to scoop between the flesh and skin.

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Scoop the cubes straight into a small mixing bowl, and douse with the juice of 1/2 a lime. I love using this lime juicer! It’s seriously one of my favorite kitchen tools, because limes are notoriously difficult to juice. This handheld juicer makes it so easy, and you get ALL the juice that lime has to offer.

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Toss to coat the cubes in the lime juice. This helps keep your avocados from oxidizing.

Then add 1/2 a fresh jalapeño, finely diced. I have a trick for getting the ribs and seeds out of these guys using a grapefruit spoon. Sounds weird, I know, but it WORKS. Check out my how-to here. Chop that jalapeño very finely, especially if kids are partaking in your guacamole. No one wants to chomp down on a large piece of jalapeño – that’s how tongues get hurt.

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Add a handful of fresh cilantro, salt and pepper.

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Toss to coat, and mash to your desired consistency with the back of a fork. I like mine chunky, a-la Chipotle, so I don’t mash it too finely.

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Ta-da! Beautiful, buttery guacamole. Enjoy it with cut veggies (peppers, cucumbers, celery, etc.) or with your favorite S tacos/taco salads. It’s the perfect game day treat the whole family can munch on!

Copycat Chipotle Guacamole (THM S)

  • Servings: Multiple
  • Time: 7 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 4 ripe avocados, cubed
  • 1/2 fresh jalapeño, finely minced
  • 1 handful fresh cilantro, chopped (about 1/4 c)
  • juice of 1/2 lime
  • salt and pepper

Directions

  1. Place the avocado cubes in a small mixing bowl, and coat with the lime juice. Toss to combine.
  2. Add the jalapeño, cilantro, salt and pepper and mash together to desired consistency with the back of a fork.
  3. Serve immediately, or store in an airtight container until ready to serve. Store in the fridge for up to 4 days.

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Nacho Stuffed Jack-O-Lanterns

More Halloween fun up ahead!

My kids love burritos. There’s something about toddlers and finger foods – they’re made for one another. So, I wanted to do some things which the kids could enjoy (and actually eat) while being festive for the adults.

Enter jack-o-lanterns.

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Now, I am not an artist. When I say that, I mean I’m doing pretty well to draw in a straight line. Really all you need for these cuties is a sharp paring knife. Don’t worry about it being perfect, because you’ll see the overall idea in the end instead of minute details.

My kids enjoyed this recipe wrapped up in a tortilla, and the adults were able to enjoy it as stuffed peppers. The recipe may stretch to 6 servings if you’re serving little ones as well.

A few notes about this recipe: You’ll notice I do not re-bake the peppers after stuffing them. For one, I wanted to save time, and another is I was afraid the mixture would ooze out of the holes in the peppers. Appropriate for Halloween, yes, but not very pretty to look at. You’ll also notice that I measure the nacho seasoning in “palmfuls.” A palmful equals roughly a tablespoon. I make this or other seasonings so often I just don’t bother with the exact measurements anymore. Cooking is an experiment anyway, right? Have some fun with it. 😉

Nacho Stuffed Jack-O-Lanterns (THM S)

  • Servings: 4-6
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 4 orange bell peppers, stems in tact with seeds and ribs removed and a festive face added
  • 1 1/2 – 2lbs ground beef
  • 1 medium red onion, finely diced
  • 1 15oz can mild fire roasted tomatoes with green chiles, with liquid drained
  • 1 c chopped cremini or white button mushrooms
  • 1 anaheim chile pepper, seeded and chopped (red jalapeno, it’s more mild than green)
  • 1 8oz block cream cheese
  • 2 palmfuls chili powder
  • 1 1/2 palmfuls smoked paprika
  • 1 palmful ground coriander
  • 1 palmful cumin
  • 2 pinches dried oregano
  • 1 pinch red pepper flakes
  • salt and pepper
  • Toppings: verde salsa, red salsa, queso, cheddar, lettuce, sour cream, etc.

Directions

  1. Preheat oven to 350. While the oven is heating, place the bell peppers (not tops) in the oven to soften. No spray or seasoning necessary at this point. You just want the peppers to soften.
  2. In a small bowl, mix together the chili powder, paprika, coriander, cumin, oregano, red pepper, salt, and pepper.
  3. Preheat a large, deep skillet over medium heat with 2 tsp of coconut oil. Saute the onion, chile, and mushrooms over medium heat until they start to soften. Add the ground beef, salt and pepper, and saute until beef is cooked through.
  4. Add the drained tomatoes and cream cheese and cook until the cheese melts into the beef mixture.
  5. Take the peppers out of the oven, season with salt and pepper, then carefully fill with the beef mixture. Decorate with the stem tops and serve with your favorite nacho toppings.

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Happy Haunted Halloween!

Fresh Fish Tacos

Fish tacos can be really hit or miss. In my mind, it all depends on the toppings – they can either weigh down the taco or make it super light and fresh.

This recipe definitely falls into the fresh category! Plus, the best benefit of tacos, is that these are quick and easy to prepare.

I’m using halibut for these tacos, which can be a rather pricey fish. I’ve gotten it cheap ($9 for 3 fillets vs $8 per fillet) by buying it off the manager clearance. There’s nothing wrong with clearance items! Generally, it’s just that they’re nearing an expiration date so you either have to freeze them immediately or use them that night. If halibut isn’t in your budget, mahi mahi, cod, or even tilapia would suffice. Choose a fish with a neutral taste that you and your family will enjoy!

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Fish Tacos with Peach Salsa (THM E)

  • 1 lb or 3 fillets halibut with the skin removed (or another firm whitefish)
  • corn tortillas (gluten free, I used Mission)
  • 2 large peaches, skin removed and roughly diced
  • 1/2 small red onion, finely diced
  • 1 small jalapeno, seeded and finely chopped
  • 2 Tsp fresh cilantro, chopped
  • juice of 1 lime, plus more lime wedges for finishing
  • Taco toppings: lettuce, fresh sliced radishes, cilantro, etc.)
  • salt and pepper

Prepare the salsa by combining the peaches, jalapeno, juice of 1 lime, cilantro, red onion, salt and pepper in a small bowl. Toss to combine and set in the fridge for the flavors to develop.

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Preheat a cast iron griddle over medium heat, and coat one side of it lightly with coconut oil spray. Season the fish fillets with salt and pepper. On one side of the grill, cook the fish while heating the corn tortillas on the other side (the dry side). As the fish is done cooking, remove it to a plate and squeeze a lime wedge over top. Cover with foil and let stand for about 5 minutes while everything else comes together.

Flake the fish lightly with a fork into large chunks and add it to your tortillas. Top with taco toppings of choice (I used lettuce, salsa, radishes, cilantro, and a light squeeze of lime).

How easy was that?!

Crockpot Fiesta Ranch Chicken Tacos (THM E)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

I love meals that you can spend 5 minutes prepping and then forget about for a few hours. Whether you have a busy afternoon schedule, work all day, or just don’t want to give dinner all your effort, this meal is perfect for you.

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The Crock-Pot pulls all the heavy duty – all you have to do is pile the ingredients in, set it, and forget it.

These tacos are seasoned with homemade dry ranch seasoning mix – don’t be intimidated, it’s SUPER easy to make at home! Added bonus? No sugar, dairy, or other additives like the stuff off the shelf. Then I spiced it up a little with some smoky paprika, cumin, and chili powder which lend flavor and spice but not heat (perfect for the kiddos!). The chicken simmers together with the spices, tomatoes, chiles, and onions until it’s fork tender, juicy, and delicious.

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[I mean, just look at that beauty! Tender, juicy chicken spiced to perfection and piled on warm, slightly crispy corn tortillas. Come. To. Momma.]

I chose to use gluten free corn tortillas as my wrappers. I was able to find Mission corn tortillas that were gluten free and THM compliant at my local Sprouts. If you have trouble finding them, these Del Campo Soft Corn Tortillas are similar in nutrition to Mission brand. Make sure that with any corn tortillas you always heat them gently in a dry skillet before using them – it enhances their flavor and helps draw out moisture so that they don’t turn to mush.

As far as toppings go, use any E-friendly toppings you wish: fat free sour cream, red or green salsa, hot sauce, lettuce, lime, tomatoes, scallions, radishes, or a light sprinkle of part skim mozzarella cheese. I squeezed lime over mine and it gave the tacos a nice zing of freshness.

This recipe makes a fairly large amount, so it’s perfect for a big family or a make-ahead meal for the week. This chicken would make a perfect salad topper as a rollover meal during the week – perfect for lunches or a quick-fix dinner.

My kids especially loved this meal! My daughter said multiple times, “These are the best tacos EVER,” and she’s in a bit of a picky phase. ^_~

Crockpot Fiesta Ranch Chicken Tacos (THM E)

  • Servings: 6-8
  • Time: 4-8 hours
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 3lbs chicken breast (frozen or fresh is fine)
  • 15oz can mild fire-roasted tomatoes with green chiles
  • 15oz can kidney or black beans, drained and rinsed
  • 1/2 large onion, diced
  • 1/2 Tbsp smoked paprika
  • 1 tsp cumin
  • 1/2 Tbsp chili powder
  • 1 package gluten free corn tortillas (I used Mission. You can also use these Del Campo Soft Corn Tortillas.)
  • Toppings of choice: lettuce, cheese, salsa, fat free sour cream, lime, etc.
  • For the Ranch Seasoning:
  • 1 Tbsp minced dried onion
  • 2 tsp garlic powder
  • 1/2 Tbsp onion powder
  • 1 tsp dried dill
  • 2 tsp dried parsley
  • 1 tsp salt
  • 1/2 tsp pepper

Directions

  1. Mix the ingredients for the ranch seasoning together in a small bowl and set aside.
  2. In a large Crock-Pot, place the chicken, onions, tomatoes (with juice), paprika, cumin, chili powder, and 1 can of water (I use the tomato or bean can to measure, because no dishes) and set on medium-high for 4-6 hours, or on low for 8 hours.
  3. After the chicken is cooked through, leave the crock-pot on the “warm” setting and begin to shred the chicken between 2 forks. When it’s shredded add the beans and 1-2 Tablespoons of the ranch seasoning mix. It depends on how much ranch flavor you want here – I added about 1.5 Tsp and it was a strong flavor, but you can adjust for more or less. Whatever amount of the mix is leftover, put it in a zip-top bag to use later. Let the mixture stand on warm uncovered for about an hour prior to serving, so some of the water evaporates.
  4. Prior to serving, prep the tortillas by placing them in a dry skillet on low heat and warming them on both sides. Then pile in the chicken mixture and your favorite toppings and chow down!

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Green Chile Chicken Enchiladas with Cilantro-Lime Slaw (THM S)

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I haven’t had, or made, enchiladas in a very long time. Mainly, for two reasons: 1) Carbs, carbs, carbs and 2) heavy.

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These gorgeous babies rewrite the whole enchilada book. And at only 6g of net carbs each?! Come on now.

Green Chile Chicken Enchiladas (THM S)

  • Servings: Multiple
  • Time: 45 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1lb boneless skinless chicken breasts (raw)
  • 4oz cream cheese
  • 1/4 c shredded mozzarella or Monterrey Jack cheese
  • 1/3 c roasted green chiles (I used the ones from Trader Joe’s frozen section. They’re turning out to be spicier than I anticipated. It was ok for me, since my kids don’t eat meat stuff yet – but if yours do and you’re doing this for them go for the canned chiles. They aren’t as spicy.)
  • Zest of 3 limes (mine were small, if yours are larger do just one or two.)
  • Juice of 1/2 a lime
  • 1/4 c fresh cilantro
  • Low carb tortillas (6g of net carbs each, or less. I used Low Carb La Tortilla Factory. Mission and Trader Joe’s also make something similar.)
  • 1/2 tsp chipotle chile powder
  • 1/2 tsp garlic powder
  • 1 tsp ground coriander
  • pinch red pepper flakes
  • salt and pepper
  • For the Low Carb Enchilada Sauce (THM FP):
  • 1 6oz can tomato paste
  • 1/4 c water
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp chipotle chile powder
  • 1 tsp chili powder
  • salt and pepper

Directions

  1. Start by boiling the chicken in water with the chile powder, garlic powder, coriander, red pepper flakes, salt and pepper for 10 minutes. While that’s happening, start the enchilada sauce.
  2. Place all ingredients for the enchilada sauce in a small saucepan over medium-low heat. Heath through and stir well until you get a warm, saucy consistency. Turn off the heat, and set to the side.
  3. When the chicken is done, take it out of the water and sit it on a cutting board to rest and cool before shredding.
  4. In a small bowl, combine the chiles, cheeses, lime zest and juice, cilantro, shredded chicken, scant teaspoon of ground coriander, salt and pepper. Mixture is thick.
  5. Take an 8×11 or 9×13 pan, and pour about 1/4 c of the enchilada sauce in the bottom and spread it around evenly. Start to assemble the enchiladas by placing a heaping spoonful of the filling on one side of the tortilla and wrap it up. You can just roll it, I went for a side tuck because they fit better in my pan that way. Either way you do it, keep wrapping and rolling until your filling is gone.
  6. Pour the rest of the enchilada sauce evenly over the top of the rolls, and use a hefty sprinkling of shredded cheese.
  7. Take a piece of foil, and spray it lightly with coconut oil. This prevents the dreaded foil-cheese stickiness. Cover and bake at 400 for about 20 minutes, uncover and let them go another 10. If you like browned tops, and really who doesn’t, put them under a low broiler for about 3-5 minutes at the very end.


Cilantro Lime Slaw (THM FP)

  • Servings: Multiple
  • Time: 7 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 small head green cabbage
  • 1 small head purple cabbage
  • Juice of 2 1/2 limes (the ones you zested for the enchiladas)
  • 1 1/2 Tbsp mayonnaise
  • 1/2 c fresh cilantro
  • salt and pepper

Directions

  1. Shred the cabbages, and place into a medium-sized bowl.
  2. Juice limes right over top of the cabbage, add the mayo, salt and pepper and toss to combine.
  3. Refrigerate until serving for the flavors to meld.

Serve yourself a beautiful enchilada with a big pile of slaw, and dig in!

Some people enjoy their enchiladas with lettuce, salsa, sour cream, tomatoes, etc. These were so flavorful, I only wanted something fresh on top. Sliced avocados, a sprinkle of cilantro, and a squeeze of lime were just right.