Buffalo Avocado Chicken Salad

Inspired by a dish my sister made on a recent visit to Pennsylvania, this perfect-on-a-hot-day recipe is easy and quick to whip up, and disappears even faster! And who in the world wants to be in a hot kitchen on a hot day? NO ONE. Ick. So use leftover baked chicken or canned chicken and give yourself a break. If neither are an option, pop your chicken in the oven to cook the night before, cool in the fridge overnight and minimize hot kitchen time.

* Something else I love about this is that if you double-batch this recipe, it's perfect for next day lunches. So much winning with this one.

YIELD 4 servings

INGREDIENTS

        1 pound cooked chicken, chopped OR 16 ounces canned chicken (preferably in a BPA-free can)

        2 small/medium avocados

        1/4 to 1/2 cup diced red onion

        1/4 diced medium apple (I like sweet apples with this recipe, so fuji, pink lady, honey crisp.)

        2 1/2 tablespoons hot sauce (This gives it a kick, but won't melt your face. If you're concerned, just add to taste.)

        Salt and pepper to taste

        Plenty of celery for scooping

INSTRUCTIONS

    1 .   Mash your avocado with a fork and combine with rest of ingredients

    2.    Celery is my favorite scooper with this one, but get creative if you like - cucumbers, carrots, zucchini, jicama

    Enjoy!

Chicken Pot Pie Casserole

This dish is what would happen if a chicken pot pie and a creamy chicken casserole got romantic. Oh it's so so good.

YIELD 4 servings

INGREDIENTS

        For Filling

        1 pound boneless skinless chicken breast

        1 cup peas

        1 cup carrots, chopped

        6 large mushrooms, sliced

        1/4 onion, sliced

        1 stalk celery, chopped

        1/4 teaspoon dried thyme

        Coconut oil to coat pan

        For Gravy

        1 can full fat coconut milk

        1 1/2 tablespoons arrowroot powder

        1 cup chicken stock

        1 teaspoon salt (or to taste, depending on the sodium content of your stock)

        1/2 teaspoon black pepper

        3 teaspoons coconut aminos

        For Crust

        3/4 cup almond flour

        1/2 cup cashews (ideally soaked)

        1 tablespoon butter, ghee or coconut oil (my preference for this recipe is butter or ghee, but coconut oil will work too if you're strictly non-dairy)

        2 eggs

        1 tablespoon apple cider vinegar

        1/4 teaspoon salt

        1/2 teaspoon baking soda

        Sprinkle of thyme

INSTRUCTIONS

    1.    Preheat oven to 350F

    2.    Blend crust ingredients and set aside

    3.    While oven's heating up, sauté carrots, onions and celery in a large oiled skillet on medium/low for a few minutes, until beginning to get tender

    4.    When oven's ready, put your chicken in and allow to thoroughly cook

    5.    While chicken is cooking, dissolve the arrowroot in chicken stock and set aside, then add the rest of the gravy ingredients to your large skillet (still containing the veggies) and stir the combined arrowroot/stock mixture into the skillet last

    6.    Allow to gently simmer, stirring occasionally until it reduces and thickens - should be the consistency of a thick chicken gravy when it's done

    7.    When it's *nearly* reduced enough, add mushrooms and peas and give it a minute or two more (take it off the heat if it's done before the chicken is)

    8.    When chicken is ready, chop and stir into the skillet, along with the 1/4 teaspoon thyme (leave the oven on - you'll be using it again in a minute)

    9.    Transfer skillet contents to small casserole dish (mine measures 10" x 6 1/2")

    10.    Spoon and spread crust batter onto casserole - No need for this to be perfect! I spooned it out in fourths, spreading each as I went. My only caution is to try not to let there be any portions that are super thick or thin. The thickness should be uniform-ish, so it can bake evenly.

    11.    Sprinkle crust with a little thyme and bake for 20-25 minutes, until crust is golden and firm

NOTES

If you soak the cashews, do so for at least a few hours, or as long as overnight in filtered water with a tablespoon of salt, and then rinse and pat dry. 

Chicken Cacciatore Stuffed Peppers

A fun and yummy twist on a classic dinner favorite!

YIELD 4 servings

INGREDIENTS

        4 medium bell peppers

        1 pound ground chicken

        1 medium onion, diced

        4 large mushrooms, chopped

        1 tablespoon minced garlic

        1 teaspoon salt

        1/4 teaspoon black pepper

        2 teaspoons coconut oil (for sautéing)

        4 cups your favorite marinara sauce

        1 cup cashew cream to drizzle (diluted with 3 tablespoons water, or to desired consistency) OR 1 cup shredded parmesan cheese

        Parsley to garnish (optional)

INSTRUCTIONS

    1.    Preheat oven to 350F

    2.    Fill a large pot (large enough to hold the peppers, nearly submerged - you can do two at a time if needed) with water - heat to boiling

    3.    While you're waiting for the water, wash peppers, cut tops off and hollow out seeds and white membranes - place in boiling water for 2-3 minutes

    4.    Place peppers into a large casserole dish, shaving a bit of their bottoms if they're not standing upright on their own

    5.    In a frying pan, heat a bit of oil and sauté onions and garlic until onions are caramelized and translucent

    6.    Next add ground chicken and mushrooms to remaining onions and brown chicken thoroughly, seasoning with salt and pepper

    7.    Stir 1 cup of marinara in with chicken and veggies and spoon mixture into peppers

    * If you're preparing the dairy-free version: Top with remaining marinara and after they've baked drizzle some of the thinned cashew cream over top

    * If you're preparing the peppers with cheese: Top them with remaining marinara and after they've baked sprinkle 1/4 cup shredded parmesan on each

    8.    Bake 15-20 minutes, or until peppers are tender, and top with the cheese or cashew cream and a little sprinkle of parsley before serving

Lemon Rosemary Chicken

Is there anything better than the smell of fresh rosemary? Oh my goodness, I really don't know. And how it fills the kitchen when you bake it with lemon and garlic? I love when a dish makes my home smell so good that if someone stops by, I know they'll want to stay for dinner. And it tastes just as good as it smells. 

* If you're avoiding soy, try substituting coconut aminos in place of the Bragg's liquid aminos, Worcestershire sauce or tamari.

* Potato thoughts

YIELD 4 servings

INGREDIENTS

        1 pound boneless, skinless chicken breast tenders

        4 medium potatoes, diced

        1 tablespoon oil - butter, ghee or coconut oil, melted (my preference is butter or ghee, but coconut oil will work too if you're strictly non-dairy)

        4 to 5 large mushrooms, sliced

        6 to 8 ounces cherry or grape tomatoes, halved

        Coconut oil to coat casserole dish and skillet

        For Marinade

        1 teaspoon fresh rosemary, finely chopped

        1 lemon's juice (2-3 tablespoons)

        1 tablespoon dijon

        1 tablespoon minced garlic

        2 teaspoons tamari

        1/2 teaspoon salt

        1/4 teaspoon black pepper

INSTRUCTIONS

    1.    Mix marinade and toss mushrooms and tomatoes into it to coat

    2.    Place chicken tenders in large oiled casserole dish and pour the tablespoon of melted oil over top

    3.    Pour mushrooms/tomatoes/marinade over chicken, cover and allow to marinate in the fridge for at least 30 minutes, and ideally several hours

    4.    Bake at 350F for 25 minutes, until thickest piece of chicken is cooked through

    5.    During the last 15 minutes of baking, heat a skillet on medium with a little oil and toss diced potatoes in, stirring occasionally until gently browned and tender

    6.    Serve chicken over potatoes

    7.    This dish produces so much yummy, saucy juice, spoon it over the chicken and veggies before digging in

Almond Crusted Chicken Fingers

Even your pickiest eaters will love these. Below are some of my favorite spices for the breading, but this is a recipe you can tinker with. Play around with your favorites, or stick to the recipe, either way this is an easy way to prepare a grain-free crowd favorite.

YIELD 4 servings

INGREDIENTS

        12 to 16 chicken tenders

        1 1/2 cup almond meal/flour

        1 teaspoon paprika

        1/2 teaspoon garlic powder

        1/2 teaspoon salt

        1/4 teaspoon pepper

        Pinch of cayenne

        2 to 3 large eggs, beaten

        Coconut oil to coat casserole dish

INSTRUCTIONS

    1.    Preheat oven to 350F

    2.    Mix almond flour with spices, salt and pepper and set aside

    3.    Whisk eggs

    4.    Pat chicken dry, dip in the eggs (allow excess to drip off) and dredge in almond mixture

    5.    Place in an oiled baking dish and bake for 20-25 minutes, until golden brown

Tasty Quesadillas

Quesadillas are such a quick, tasty and versatile meal! Toss in your meat, veggies and cheese or sauce, and you're in business. And if you've frozen a batch of grain-free wraps ahead of time, you can get this meal on the table in a flash. Just put the wraps in the fridge in the morning to thaw by dinner time. Easy breezy.

*DAIRY-FREE RECIPE BELOW MAIN RECIPE

YIELD 4 servings

INGREDIENTS

        1 pound of meat (chicken, shrimp or ground beef are my faves)

        8 medium grain-free wraps

        2 to 4 cups shredded cheese

        1 small can sliced black olives

        1 red bell pepper, thinnly sliced sliced

        1 avocado, sliced

        4 tablespoons green chiles (optional)

        4 tablespoons chopped cilantro (optional)

        Salsa

INSTRUCTIONS

    1.    Heat oiled skillet to medium/high, place meat of choice in and cook until done (shrimp will be pink and opaque, chicken tenders will be white in center, and ground beef will be thoroughly browned), chop chicken tenders or shrimp

    2.    Place one wrap in frying pan, set to low heat and spread with cheese (1/4-1/2 cup, depending on desired level of cheesiness)

    3.    Sprinkle on goodies: meat (about 3 ounces per quesadilla), veggies (except avocado) and herbs

    4.    And sprinkle on another 1/4-1/2 cup of cheese

    5.    Top with another wrap, wait for cheese on the bottom to get melty and the bottom wrap to get golden and a bit crisp and flip

    6.    As soon as all the cheese is melted, and the wraps are toasty golden, just give them a few minutes to cool and slice it up to serve

    7.    Garnish with slices of fresh avocado and salsa

Dairy-Free Quesadillas

For a delish quesadilla, sans dairy and grains, this is a great alternative! Who needs the cheese when you've got rich and creamy avocado and cashew spread? And it holds together really well too!

YIELD 4 servings

INGREDIENTS

        1 pound of meat (chicken, shrimp or ground beef)

        8 medium grain-free wraps

        1 cup cashew cream

        1 small can sliced black olives

        4 tablespoons green chiles

        1 red bell pepper, thinnly sliced

        1 avocado, sliced

        4 tablespoons chopped cilantro (optional)

        Salsa

INSTRUCTIONS

    1.    Heat oiled skillet to medium/high, place meat of choice in and cook until done (shrimp will be pink and opaque, chicken tenders will be white in center, and ground beef will be thoroughly browned), chop chicken tenders or shrimp

    2.    Spread 1/4 cup cashew cream on a wrap and place in frying pan, set to low heat

    3.    Sprinkle on goodies: meat, veggies (except avocado) and herbs

    4.    Spread 1/4 cup cashew cream on 2nd wrap and place on top

    5.    Flip with a spatula, so the bottom wrap doesn't get too crispy

    6.    As soon as all the yumminess is heated through, it's time to slice up and serve

    7.    Garnish with slices of fresh avocado and salsa

Chicken Burritos

I love these! Below is a basic version, with some of my favorite fillings, but of course you can fill yours with whatever you like.

*DAIRY-FREE RECIPE BELOW MAIN RECIPE

YIELD 4 servings

INGREDIENTS

        8 grain-free tortillas

        8 chicken breast tenders

      * 2 to 3 cups cauliflower rice (1/4 - 1/3 cup burrito)

        4 large mushrooms, sliced

        4 tablespoons pickled jalapeños, diced

        2 cups shredded cheddar (approx 1/4 cup per burrito)

        1 cup salsa (approx 2 tablespoons per burrito)

        1 can black beans (optional)

INSTRUCTIONS

    1.     Bake chicken tenders on 350F for about 20 minutes, or until cooked through

    2.    While the chicken is cooking prepare wraps and cauliflower rice, and set aside (To keep cauliflower warm, keep covered in a pan on lowest heat, stirring occasionally. If your stove runs hot and you're worried about overcooking, put in a covered dish and wrap in a towel.)

    3.    Sauté mushroom slices on med/low until tender

    4.    Add 1/4-1/3 cup cauliflower rice, a sliced chicken tender, mushrooms, beans, jalapeños and a sprinkle of cheese

    5.    If desired, place in a sauce pan on low for a minute or two, until cheese gets melty (like any tortilla, the more you cook these, the crispier they get - careful not to overcook)

    * Unless you already have cauliflower rice on hand from a recent meal, this could add some unnecessary prep time. As much as I like it in my burritos, you could easily skip it and add something else, like peppers, tomatoes, olives, avocado...

Dairy-Free Burritos

These are fabulous! And you can fill them with anything you like, but below are some of my favorites.

YIELD 4 servings

INGREDIENTS

        8 grain-free tortillas

        8 chicken breast tenders, cooked and sliced

      * 2 to 3 cups cauliflower rice (1/4 - 1/3 cup burrito)

        4 large mushrooms, sliced

        4 tablespoons pickled jalapeños, diced

        1/2 to 1 cup cashew cream

        1 cup salsa

        1 can black beans (optional)

INSTRUCTIONS

    1.     Bake chicken tenders on 350F for about 20 minutes, or until cooked through

    2.    While the chicken is cooking prepare wraps and cauliflower rice, and set aside

    3.    Sauté mushroom slices on med/low until tender

    4.    Add 1/4-1/3 cup cauliflower rice, a sliced chicken tender, mushrooms, beans, jalapeños and drizzle with some cashew cream

    * Unless you already have cauliflower rice on hand from a recent meal, this could add some unnecessary prep time. As much as I like it in my burritos, you could easily skip it and add something else, like peppers, tomatoes, olives, avocado...

Slow Cooker Chicken Goulash

Here's my colorful take on the classic Hungarian dish, goulash. It's typically made with beef, but when I was coming up with this, I was really in the mood for something lighter. And chicken sounded great with these ingredients. Don't worry though, it still cooks up to be a super hearty, comfort food dinner. Plus it's so easy. Oh, how I love easy. I make it in my slow cooker, which I'm totally in love with. The ultimate in "dump the ingredients in and voila!" cooking. No need to sauté anything beforehand. Just chop, cook and eat!

YIELD 4 servings

INGREDIENTS

        2 pounds boneless, skinless chicken breast

        1 medium onion, sliced

        1 bell pepper, chopped

        1/2 small cabbage, shredded or chopped (depending on desired texture)

        4 medium tomatoes, chopped (2-3 cups)

        1 green onion, chopped for garnish (optional)

        2 tablespoons butter or ghee

        2 tablespoons minced garlic

        2 tablespoons tomato paste

        1/4 cup apple cider vinegar

        1 tablespoon honey

        1 tablespoon paprika

        1/4 to 1/2 teaspoon cayenne pepper

        2 teaspoons salt

        1 teaspoon black pepper

INSTRUCTIONS

    1.    Simplest ever. Get all your ingredients into the slow cooker and cook on low for 5-6 hours or high for about 3 hours

    2.    Near the end (around the last half hour), use a fork to break up the chicken, stir it in and allow to cook a bit more and soak up the yumminess