Quick Chicken Enchiladas

 Ingredients

11/2 lb boneless, skinless chicken thighs, cubed

3 Tbsp low-sodium taco seasoning mix

1 Tbsp olive oil

1 1/2 cups frozen corn kernels

1 large onion, chopped

1 (7-oz) can diced green chiles

1/4 cup water

12 soft taco-size flour tortillas

11/2 cups shredded Mexican-blend cheese

Refrigerated salsa (optional) 1 avocado, thinly sliced (optional)

Instructions

1.Preheat broiler. Toss chicken with taco seasoning. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 minutes. Add corn and onion; cook 5 to 7 minutes or until browned. Add green chiles and, if needed, water if skillet is dry; cook 1 to 2 minutes or until thoroughly heated.

2. Fill tortillas with chicken mixture. Roll up, and place side by side in a 13- x 9-inch baking dish coated with cooking spray. Top with cheese.

3. Broil 2 to 3 minutes or until golden brown and cheese is melted. If desired, serve with salsa and avocado.

Balsamic Oregano pork chops

 Ingredients

2 Tbsp coconut oil, melted (or avocado oil)

2 Tbsp Dijon mustard

2 Tbsp balsamic vinegar

1 tsp dried oregano

2 cloves garlic, minced

6 (6-oz) bone-in pork chops

1/2 tsp salt

1/2 tsp pepper

Instructions

1. Preheat grill to medium-high heat. Whisk together oil, mustard, vinegar, oregano, and garlic; brush over pork. Sprinkle pork with salt and pepper.

2. ill pork, covered, 5 to 7 minutes per side or until done.

Paleo Shepherd's Pie

Ingredients

11/2 lb grass-fed ground beef

1 onion, chopped

1 (12-oz) pkg broccoli florets 2 carrots, chopped

1 cup organic beef broth

1 Tbsp balsamic vinegar

1 Tbsp arrowroot

3/4 tsp salt

1 tsp pepper

1 tsp garlic powder

1 tsp onion powder

Instructions

1. Cook beef and onion in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet.

2. Stir in broccoli, carrots, and broth; bring to a boil, reduce heat, and simmer 5 minutes or until vegetables are tender.

3. Whisk together vinegar, arrowroot, salt, pepper, garlic powder, and onion powder in a small bowl; add to beef mixture, and cook, stirring often, until slightly thickened.

Serve over mashed cauliflower or potatoes 

Teriyaki pork and broccoli stir fry

Ingredients

2 (12-oz) pkg broccoli florets

1 (10-oz) pkg shredded carrots

4 Tbsp sesame oil, divided 2 (1-lb) pork tenderloins, thinly sliced

3 (8.8-oz) pouches microwavable long-grain white rice 1 cup teriyaki sauce

Instructions

1. Cook broccoli and carrots in 2 Tbsp hot oil in a large, deep skillet over medium heat 4 to 5 minutes or until crisp-tender. Remove from skillet, and keep warm.

2. Cook pork in 2 Tbsp hot oil in same skillet over medium-high heat 5 minutes or until done, stirring occasionally.

3. Meanwhile, heat rice according to package directions.

4. Return vegetables to skillet; add teriyaki sauce and cook until thoroughly heated. Serve over rice.

Bacon and Apple Pork

 Ingredients

6 slices center cut bacon, chopped

2 (1-lb) pork tenderloins, trimmed

1 tsp salt, divided

1 tsp pepper, divided

1/2 cup low-sodium chicken broth

2 Tbsp apple cider vinegar 3 apples (such as Honeycrisp), sliced

1 tsp dried crushed rosemary

Instructions

1. Cook bacon in a large nonstick skillet over medium-high heat 5 minutes or until crisp; drain, reserving 2 Tbsp drippings in skillet.

2. Meanwhile, cut pork into 11/2-inch-thick medallions; pound pieces to 1/2-inch thickness using a meat mallet. Sprinkle pork with 1/2 tsp each salt and pepper.

3. Cook pork, in batches, in hot drippings over medium-high heat 2 to 3 minutes per side. Remove from skillet; cover and keep warm.

4. Add broth and vinegar to hot drippings; bring to a simmer. Add apples, rosemary, and 1/2 tsp each salt and pepper. Cook 2 to 3 minutes or until apples are crisp-tender.

5. Serve pork with apples; sprinkle with bacon.