Creamy Chicken Pot Pie Soup

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I had to make a few adjustments to fit this into Whole30, but man was it worth it!!  I love comfort food and this marks all of those boxes.  Everyone loved it at our house and it makes enough for a crowd.  I'm going to post recipe with my adjustments, but if you'd rather see hers in true form, just click the link below the title.

Creamy Chicken Pot Pie Soup

Lillie Eats and Tells

• 1 tbs oil (or butter)
• 1.5 cups diced shallots 170 g
• 3 sprigs of thyme, leaves pulled off the stem
• 3 cups (316 g) carrots, chopped
• 2 cups (260 g) celery, chopped
• 2 tsp salt
• 3 garlic cloves, minced
• 2 tbs arrowroot starch (or flour)
• 30 g bone broth (or dry white cooking wine)
• 2 cups fat free milk (or cashew milk for Whole30)
• 2 cups bone broth 
• 4 cups shredded rotisserie chicken breast, 650 g
• 2 cups frozen peas (230 g) (omit for Whole30)
• 20 oz cauliflower, steamed, then blended with a little of your broth
• salt and pepper to taste         

1. In a heavy bottomed pot or large, deep skillet, sauté oil (or butter), shallots and thyme for a few minutes over medium-hight heat until soft and fragrant. 
2. Add carrots, celery, and salt and sauté for five more minutes. Then add garlic and cook for another minute.
3. Sprinkle veggies with 2 tbs arrowroot (or all purpose flour) and stir until well combined. Add the 30 g broth and let it cook for just a minute, then add milk, whisking gently until it thickens.
4. Add broth, shredded chicken, frozen peas, and blended steamed cauliflower and combine well. Finish with some fresh cracked pepper and any additional salt to taste.
5. At this point you can serve it as a soup alongside a biscuit or piece of crusty bread. Or you can cover with a layer of pie crust or biscuit dough and bake until the top is brown and cooked through for a more traditional pot pie. 

Mexican Chicken Stuffed Sweet Potatoes

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This was another true favorite on Whole30.  The chicken had a delicious flavor, but what really sealed the deal was this avocado jalapeno sauce....amazing.  I could have put it on all of the things!  I served over diced and roasted sweet potatoes and the kids ate it rolled up in a tortilla.

Mexican Chicken Stuffed Sweet Potatoes

40 Aprons

SWEET POTATOES

• 4 medium sweet potatoes, diced
• olive oil, salt and pepper

CHICKEN

• 2 chicken breasts
• 1 10-oz. can tomatoes with green chiles, undrained, any variety
• 1 tablespoon taco seasoning https://www.allrecipes.com/recipe/46653/taco-seasoning-i/

AVOCADO-JALAPEÑO SAUCE

• 1 avocado, peeled and seeded
• 1 jalapeño, stemmed
• 1/2 cup fresh cilantro leaves
• 1/2 cup water
• 2 cloves garlic
• 2 teaspoons white vinegar
• 1/2 teaspoon salt

1. Cook your sweet potatoes: Placed diced potatoes on cookie sheet tossed in olive oil, salt and pepper.  Roast for 15-20 minutes on 425.
2. Make your shredded chicken: combine chicken breasts, taco seasoning, and can of tomatoes with green chiles (undrained) in the pot of an Instant Pot. Do not add water. Secure lid and cook on Manual, high pressure for 20 minutes. Quick release pressure and remove chicken breasts from the pot. Shred with two forks then return to pot. Stir on Sauté mode a few minutes until sauce is absorbed. 
3. Meanwhile, make your sauce: combine all avocado-jalapeño sauce ingredients in the bowl of a food processor and process until smooth. 
4. Serve chicken on top of sweet potatoes and dress with sauce and guacamole.  

Coconut Lime Chicken

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I've made this a couple of times now and its going to become a regular staple in our home. The flavors are awesome and its easy.  We serve it over cauliflower rice, but the kids eat it with sticky rice.  Either way, its so good and even better on day 2.

Coconut Lime Chicken

Real Simple Good

INGREDIENTS

• 1 shallot, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated on a microplane or 3 frozen Ginger Dorot cubes from Trader Joe's
• 1/4 cup fresh cilantro, chopped (plus more for topping)
• 1/3 cup lime juice (about 2 limes)
• 4 chicken breasts
• 2 tbsp avocado oil (or coconut oil)
• 1/4 cup chicken broth
• 1.5 cups full fat coconut milk (I get mine at Trader Joe's in the cans)
• Salt and pepper
• Lime slices for topping (optional)

INSTRUCTIONS

• Prep shallot, garlic, ginger and cilantro as noted. Juice limes and set aside.
• Place the chicken breasts between two pieces of parchment paper and pound them down to make them even in thickness. Sprinkle each side of the chicken with salt and pepper.
• Heat a large skillet over medium heat and add avocado oil.
• Once hot, add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan). Cook, without disturbing for 3-4 minutes, until a nice brown crust has formed. Flip and cook another 3-4 minutes on the other side, until the chicken is mostly cooked through.
• Remove chicken from the skillet and set aside. Lower the heat to medium.
• Add more oil if needed and add the garlic and shallot to the pan. Cook, stirring constantly, for 1-2 minutes.
• Add chicken broth, coconut milk, lime juice, ginger and cilantro to the pan. Stir to mix, scraping up any browned bits remaining in the pan from when you cooked your chicken.
• Add the chicken breasts back to the skillet with the sauce. Cover and turn heat down to low. Simmer for 5 minutes, or until the chicken is fully cooked.
• Serve with vegetables, potatoes, rice or cauli rice. Spoon some sauce over everything for serving. Sprinkle with cilantro and garnish with lime slices (optional).

Keto Mashed Cauliflower

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I know some of you are rolling your eyes at this blasphemy, but do not knock it until you have tried it.  Kate said she liked it better than mashed potatoes.  All I know is that there is something amazing that happens when you eat this healthy and it still tastes a lot like the real thing.  We ate it with the Air Fryer Turkey Breast for the perfect pairing.

Keto Mashed Cauliflower

Tastes Lovely

• 2 tablespoons ghee
• (2) 12-ounce bags frozen cauliflower rice
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 1 clove of garlic, grated or finely minced
• 1/2 cup bone broth (can sub chicken stock or chicken broth)
• 1/2 cup cashew milk (unflavored, unsweetened)

• INSTRUCTIONS

  1. Heat a large skillet over medium high heat. Add the ghee, frozen cauliflower rice, salt + pepper. Stir until the rice is thawed, about 5 minutes.
  2. Add in the grated garlic and stir for 30 seconds until fragrant.
  3. Pour in the bone broth and cashew cream. Stir and continue cooking over medium heat for 5-10 minutes until the liquid is absorbed.
  4. Transfer to a food processor and blend until smooth.
  5. Serve warm. Leftovers will keep refrigerated in an airtight container for 5 days.

Air Fryer Turkey Breast

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So, we bought an air fryer and we are not looking back any time soon.  We've made burgers, fries, vegetables, diced potatoes and now this.  Brian said he'd rather have this turkey in the air fryer on Thanksgiving than the traditional oven-cooked method.  It was really juicy and perfectly crispy on the outside. And, it cooked up super fast.  We served it with cauliflower mashed "potatoes" and it was delicious!

Air Fryer Turkey Breast

Skinnytaste

• 4 pound turkey breast, on the bone with skin (ribs removed)
• 1 tablespoon olive oil
• 2 teaspoons kosher
• 1/2 tablespoon dry turkey or poultry seasoning

INSTRUCTIONS

• Rub 1/2 tablespoon of oil all over the turkey breast. Season both sides with salt and turkey seasoning then rub in the remaining half tablespoon of oil over the skin side.
• Preheat the air fryer 350F and cook skin side down 20 minutes, turn over and cook until the internal temperature is 160F using an instant-read thermometer about 30 to 40 minutes more depending on the size of your breast. Let is rest 10 minutes before carving.

Instant Pot Carnitas

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Ok, these were legit good.  Lick your plate good.  I wish I would have doubled it.  Made it into a salad and topped with diced and roasted sweet potatoes and salsa for dressing.  Yum.

Instant Pot Carnitas

Real Simple Good

• 3 lbs pork shoulder or butt, cut into 2 inch cubes
• 1 medium onion, diced
• 6 cloves garlic, peeled and smashed
• 3/4 cup fresh squeezed orange juice (about 2 oranges)
• 1/4 cup fresh squeezed lime juice (about 2 limes)
• 1 tbsp cumin
• 1 tbsp chili powder
• 2 tsp oregano (fresh or dried)
• 2 tsp salt
• 1 tsp chipotle powder
• 2 tbsp ghee (or other cooking oil)

FOR TOPPING/SERVING:

• romaine lettuce (or sub Siete Tortillas or other sturdy lettuce)
• cilantro
• avocado
• jalapenos, sliced
• lime wedges

  INSTRUCTIONS

  • Cut pork into cubes and set aside. Prep onion and garlic as noted.
  • Combine orange juice, lime juice, cumin, chili powder, oregano, salt and chipotle powder in a bowl or jar and mix well.
  • Press the sauté button on the instant pot and add ghee. Once hot, add in the pork and brown it on all sides. Press cancel on the instant pot once the pork is browned.
  • Pour the juice/seasoning mixture all over the pork cubes and add in the diced onion and garlic.
  • Secure the lid on the instant pot and close the pressure valve. Press the “manual” button (or “pressure cook” button) and set the time to cook for 30 minutes at high pressure. Once the time is up, let the pressure naturally release on its own for 20 minutes.
  • Manually release any remaining pressure and remove the lid. Shred the pork with two forks.
  • Serve carnitas in lettuce wedges or tortillas with your favorite toppings.

  OPTIONAL STEP (FOR CRISPY CARNITAS):

  • Set your oven to broil.
  • After shredding the pork, use a slotted spoon to remove the pork and onions from the instant pot and place on a large sheet pan. Spoon some of the juices from the instant pot over the top of the pork in the sheet pan.
  • Place in the oven to broil for 6-8 minutes, until the pork begins to develop some brown and crispy edges. Watch carefully and cook to your preference.
  • Alternatively, you can simply transfer some of the pork to a skillet over medium heat and cook it until it’s crispy, stirring occasionally. This method is easiest if you are re-heating the pork leftovers from the fridge.

IP Pineapple Chicken Curry

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For Whole30, I had to make a few adjustments to the recipe to accommodate our diet.  But, it was worth it.  I love curry and everyone here loved this!  You'll want to check out her original post for recommendations on curry paste and cream.

IP Pineapple Chicken Curry

Tried, Tested and True

• 1-4 oz Maesri Red Curry Paste (found on amazon)
• 1 tbsp Fresh Garlic minced
• 1 tbsp Fresh Ginger grated
• 1/2 medium Onion sliced
• 2 tbsp Oil Coconut, vegetable, or canola
• 1 large Chicken Breast thinly sliced about the grain
• 1 large Red Bell Pepper chopped
• 1/2 cup Sliced Bamboo Shoots (optional- I couldn't find these)
• 1 cup Carrots thinly sliced
• 1 20 oz can Pineapple Chunks or Tidbits in Heavy Syrup NOT DRAINED or use fresh-cut pineapple and 100% pineapple juice
• 2 13.5 oz cans Coconut Milk Shaken (Trader Joe's)
• 1/2 cup Cream of Coconut or Coconut Cream (Trader Joe's)
• 1/2 cup Whole Cashews
• 1/4 cup Cornstarch or Arrowroot
• 3 tbsp Cold Water
• Preheat the Instant Pot to High Saute. When it reads HOT, fry the curry paste, garlic, ginger, and onions in oil until fragrant and onions are tender. Use 1/4-1/2 the can for less spice and the whole can for a medium spiciness level. I use the whole can.
• Add chicken and saute until coated and no longer pink. Add in the rest of the vegetables, pineapples and juice, coconut milk, cashews, and stir to combine.
• Turn OFF saute mode. Lock the lid, turn the knob to SEALING, and cook on manual high pressure for 10 minutes. Allow a 5 minute natural pressure release, or if in a hurry, carefully perform a quick release in short bursts.
• Open the lid, stir, and taste. Turn on High Saute again.
• Add 1/4 cup Cream of Coconut, then taste again. If you’d like it sweeter, add the remaining 1/4 cup. I used 1/2 cup with the entire can of curry paste and enjoyed it like that. 
• Mix together cornstarch and cold water to make a slurry. While stirring, add in the slurry to the simmering curry to thicken. Add an additional tablespoon of cornstarch slurry at a time to make it as thick as you like. Turn off heat and serve immediately over rice or cauliflower rice.