Tag Archives: dinner

Copycat Chipotle Barbacoa

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Although Chipotle’s barbacoa is made with beef only, this recipe tastes very similar and just as delicious, even though it is beef and chicken. By including shredded chicken in this recipe, the impact on the environment and your health is lessened, and it creates longer strands than lean stew beef alone, making it seem more authentic and improving the texture.

You can make extra sauce and store it in the freezer to cut down on prep time the next time you make this dish. Thaw the sauce before using.

Adapted from this recipe.

Copycat Chipotle Barbacoa - slow cooker lean beef and chicken - guesswhoscooking.com

Copycat Chipotle Barbacoa

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Serves 8
Prep time 20 minutes
Cook time 6 hours
Total time 6 hours, 20 minutes
Although Chipotle’s barbacoa is made with beef only, this recipe tastes very similar and just as delicious, even though it is beef and chicken. By including shredded chicken in this recipe, the impact on the environment and your health is lessened, and it creates longer strands than lean stew beef alone, making it seem more authentic and improving the texture.

Ingredients

  • 1 tablespoon oil
  • 1lb stew meat
  • 1-2lb boneless skinless chicken breast or thighs
  • 1/4 cup apple cider vinegar
  • 1 tablespoon minced garlic (or about 3 cloves)
  • 1 tablespoon cumin
  • 1 1/2 teaspoon dried oregano
  • 3/4 teaspoons black pepper

Directions

Step 1
Heat coconut in a large skillet (stainless steel or cast iron preferred) on medium-high, then add stew beef. Cook until sides are browned, then place into slow cooker. Add chicken to pan and brown, then place into slow cooker.
Step 2
To make adobo sauce, combine apple cider vinegar, lime juice, chipotle chlies, garlic, cumin, oregano, black pepper, salt, and cloves in food processor and blend until smooth.
Step 3
Pour adobo sauce over meat and add bay leaves and chicken broth. Cook on high for 6 hours or on low for 8-10 hours.
Step 4
Remove meat from slow cooker and shred with two forks. Combine with remaining liquid and serve.

White Chicken Chili (Dairy-Free)

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Traditional white chicken chili recipes call for dairy, usually in the form of sour cream. This easy slow cooker recipe leaves out the dairy altogether, yet is still hearty and full of rich flavor. Use the highest quality of chicken you can afford (free-range organic preferred).

White Chicken Chili - Dairy-free, low-carb. guesswhoscooking.com

White Chicken Chili

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Serves 8
Prep time 10 minutes
Cook time 8 hours
Total time 8 hours, 10 minutes
White chicken chili recipes without dairy are nearly impossible to find. This easy slow cooker recipe leaves out the dairy, but is still supremely flavorful and hearty.

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion (diced)
  • 2 cloves garlic (minced)
  • 2 boneless skinless chicken breasts (about 1 pound)
  • 1 bell peppers (diced)
  • 2 cups cauliflower florets (fresh or frozen)
  • 1 can white beans (rinsed and drained)
  • 2 cups low sodium chicken broth
  • 1 4 oz can diced green chilies
  • 2 tablespoons nutritional yeast
  • 1/2 tablespoon cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne (optional)
  • salt to taste
  • green onions and avocado (for garnish)

Directions

Step 1
Heat olive oil in a large saute pan over medium heat. Add onions and cook for about 5 minutes or until they start to turn light brown. Add garlic and cook for 30-60 seconds, until fragrant. Remove from heat.
Step 2
Combine all remaining ingredients in a slow cooker except for green onions and avocado. Cook on low for 8-10 hours.
Step 3
Shred the chicken by removing and shredding with two forks, or mash it up in the slow cooker. Also mash the cauliflower. Add salt to taste if necessary. Serve with avocado and green onion.

White Chicken Chili - Dairy-free, low-carb. guesswhoscooking.com

Easy Slow Cooker Buffalo Chicken

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Buffalo Chicken - slow cooker, easy, 2 main ingredients. guesswhoscooking.com

This easy slow cooker recipe really only requires 2 ingredients – chicken and buffalo wing sauce. Add onion and garlic to the slow cooker for extra flavor, but it’s not absolutely necessary. I used free-range organic chicken, and it was 1 package boneless skinless breasts (~1 pound) and 1 package boneless skinless thighs (~1 3/4 pound).

Use this chicken to complete a meal – make lettuce wraps, put it on a salad, top a pizza with it (try this cauliflower pizza crust), or whatever else your heart desires.

Easy Slow Cooker Buffalo Chicken

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Serves 8-12
Prep time 5 minutes
Cook time 6 hours
Total time 6 hours, 5 minutes

Ingredients

  • 2-3lb boneless skinless chicken (could do 1 package breasts, 1 package thighs)
  • 1 onion, diced
  • 4 cloves garlic, peeled, smashed
  • 1 cup water
  • 1 bottle buffalo wing sauce

Directions

Step 1
Place chicken, onion, garlic, and water in a slow cooker and cook on high for 4-6 hours or low for 8 hours.
Step 2
Remove chicken from slow cooker and shred with 2 forks. Remove some of the onions from the slow cooker if you'd like and add to the chicken. Mix sauce with chicken, adding enough to coat the chicken but not so much that it is swimming in sauce.

Buffalo Chicken - slow cooker, easy, 2 main ingredients. guesswhoscooking.com

Cauliflower Pizza Crust - guesswhoscooking.com. dairy free, gluten free (option), low carb

Use this buffalo chicken to make a buffalo chicken pizza using this cauliflower pizza crust recipe.

Roasted Brussels Sprouts Chips

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Brussels Sprouts Chips - Guesswhoscooking.com

Roasted Brussels Sprouts Chips

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Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes

Ingredients

  • 1lb Brussels sprouts
  • 1 tablespoon extra virgin olive oil
  • salt to taste (starting with 1/2 teaspoon)

Directions

Step 1
Preheat oven to 400 degrees F.
Step 2
Cut off the stems of the brussels sprouts and peel off the leaves. Cut off a little more of the stem to continue removing the leaves until you get to the tight and light-colored leaves in the center. Reserve these cores for another recipe, or try cutting them in half, tossing with olive oil, and roast after you bake the chips.
Step 3
Toss leaves with olive oil and use your hands to rub the oil into the leaves. Season with salt and spread leaves evenly in a single layer on a baking sheet, using 2 baking sheets if necessary.
Step 4
Bake 10-15 minutes, stirring every few minutes. Remove from oven when sprouts reach desired level of caramelization. Serve immediately.

Cauliflower Pizza Crust

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Cauliflower Pizza Crust - guesswhoscooking.com. dairy free, gluten free (option), low carb

This recipe for Cauliflower Pizza Crust does not contained refined carbs and dairy. If baked to a nice golden brown, it holds together like conventional pizza crust. Add whatever toppings you’d like. I used buffalo wing sauce instead of pizza sauce and topped it with buffalo chicken and sauteed onions and bell peppers. Use almond meal instead of whole wheat flour to make this recipe wheat-free and gluten-free.

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Cauliflower Pizza Crust

Course Main Course
Keyword dairy-free, pizza
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2

Ingredients

  • 1 medium head cauliflower should yield about 3 cups once processed
  • 2 tablespoons almond meal or whole wheat flour
  • 1 large egg beaten
  • 1 tablespoon extra virgin olive oil for brushing parchment paper
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • prepared toppings of choice

Instructions

  1. Preheat oven to 450°F. Place a baking sheet or pizza stone in the oven. Brush a sheet of parchment paper or silicone baking mat with olive oil and place on top of a cutting board.

  2. Cut the cauliflower into florets, then pulse in a food processor until it is ground but not pureed.

  3. Cook ground cauliflower by steaming or microwaving in a small amount of water and covered for about 4 minutes. Drain cooked cauliflower and allow to cool. When cauliflower is cool, remove as much water as possible. One method is to put it into a colander, then press down on it thoroughly with a flat utensil such as a spatula, which can be done while still hot. You may want to wring out more water once it is cooled. Alternatively, only once cooled, you can put it into a kitchen towel and wring out the water.

  4. In a large bowl, combine cauliflower with remaining ingredients and mix well. Shape into a pizza crust on the oiled parchment paper. Slide the parchment paper or silicone mat and crust onto the preheated cookie sheet or pizza stone in the oven. Bake 12-16 minutes, or until very golden brown on top.

  5. Spread pizza sauce over the crust, or try an alternative sauce such as pesto, barbeque sauce, or buffalo wing sauce. Top with desired toppings and serve, or if using cheese, place under the broiler until cheese is melted (3-5 minutes).

Cauliflower Pizza Crust - guesswhoscooking.com. dairy free, gluten free (option), low carb

Cauliflower Pizza Crust - guesswhoscooking.com. dairy free, gluten free (option), low carb

Cauliflower Pizza Crust - guesswhoscooking.com. dairy free, gluten free (option), low carb

Creamy Roasted Red Pepper Sauce

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Creamy Roasted Red Pepper Sauce - guesswhoscooking.com. Vegan, low carb, healthy.

Make this creamy yet non-dairy/vegan pasta sauce and use however you’d like! I recommend making it with zucchini pasta (instructions below). I’ll try to take a better picture next time I make it. I used the grater blade of my food processor to make these short zucchini noodles in a snap.

Creamy Red Pepper Pasta Sauce

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This creamy pasta sauce is vegan and low-carb. It is delicious when served over zucchini noodles.

Ingredients

  • 1 jar roasted red peppers (7.5 oz drained weight, or 2 roasted bell peppers)
  • 1 cup unsweetened plain coconut milk
  • 1/3 cup onion (diced)
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon garlic (minced)
  • 1-2 tablespoon corn starch
  • salt to taste

Directions

Step 1
Heat a small saute pan over medium heat. Add olive oil, then onions. Stir occasionally and cook for 3-4 minutes or until onions start to become translucent. Add garlic and cook for 30-60 seconds. Set aside.
Step 2
In a food processor, combine all ingredients except corn starch. Puree until smooth.
Step 3
Heat a saucepan or large saute pan over medium-low heat. Add red pepper puree. Dissolve 1 tablespoon corn starch in 1 tablespoon cold water and stir to combine, then set aside. Heat sauce, stirring occasionally, until it starts to bubble. Reduce heat to a simmer, then add corn starch mixture and stir well. Add another tablespoon of corn starch dissolved in 1 tablespoon water for thicker consistency. Heat until thoroughly heated and thickened to desired consistency.

If you are preparing this sauce with zucchini pasta, shred 4 medium zucchinis. Combine the pureed sauce and shredded zucchini in a large pan. Heat over medium heat and stir occasionally until zucchini starts to become slightly translucent and al dente. Dissolve corn starch in 1 tablespoon cold water and stir to combine. Heat sauce and zucchini, stirring occasionally, until it starts to bubble. Reduce heat to a simmer, then add corn starch mixture and stir well. Heat until thoroughly heated and thickened to desired consistency.

BBQ Pulled Squash

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BBQ Pulled Spaghetti Squash - guesswhoscooking.com

This recipe is vegan, but contains no fake meat analogs or anything weird. This recipe contains only 3 ingredients. If you prefer, you could use bottled BBQ sauce, but it will probably have more sugar and other undesirable ingredients. Spaghetti squash is not incredibly tender, so this recipe won’t be as soft as shredded meat, but throw it in a tortilla, a lettuce wrap, or a whole grain bun and it’ll be just fine.

Easy BBQ Pulled Squash (only 3 ingredients)

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Serves 3 (about 1 cup each)
Cook time 45 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Lunch, Main Dish, Side Dish
Misc Child Friendly, Pre-preparable, Serve Hot
Occasion Barbecue, Casual Party
This recipe is vegan, but contains no fake meat analogs or anything weird. This recipe contains only 3 ingredients. If you prefer, you could use bottled BBQ sauce, but it will probably have more sugar and other undesirable ingredients. Spaghetti squash is not incredibly tender, so this recipe won't be as soft as shredded meat, so throw it in a tortilla, a lettuce wrap, or a whole grain bun and call it a day!

Ingredients

  • 1 small spaghetti squash (yield 3 cups cooked)
  • 8oz tomato sauce
  • 2 tablespoons balsamic vinegar
  • Salt to taste

Directions

Step 1
Preheat oven to 425 degrees F. Cut spaghetti squash in half, then scoop out seeds and discard. Place the 2 halves cut side down in a baking pan. Optional: add about 1/2 inch of water to the pan to help steam the squash.
Step 2
Place pan in the oven and bake for 30-45 minutes, or until squash easily shreds with a fork or until you can pierce easily through the skin with a fork. Set aside to cool.
Step 3
Once the squash is cool enough to handle, use a fork to shred the insides. Heat a large pan over low heat. Add tomato sauce and balsamic vinegar and stir. Add shredded squash and stir. Cook until the squash reaches desired tenderness, stirring occasionally, about 10-20 minutes. Add salt to taste.

Kung Pao Chicken

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Kung Pao Chicken - healthy, clean, natural, low carb, gluten free, dairy free. https://guesswhoscooking.com

Kung Pao Chicken

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Serves 6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Allergy Peanuts, Soy, Tree Nuts
Dietary Diabetic, Gluten Free
Meal type Lunch, Main Dish
Misc Serve Hot
Occasion Casual Party, Formal Party
Region Chinese
This recipe isn't perfectly authentic, but it is tasty and uses pretty wholesome ingredients.

Ingredients

  • 1lb chicken breast (cut into 1-inch cubes)
  • 1 tablespoon coconut oil
  • 2 cups mushrooms (quartered)
  • 2 bell peppers (chopped)
  • 4-6 green onions (cut into 1-inch pieces)
  • 2 tablespoons corn starch (non-GMO and/or organic) (divided)
  • 1 tablespoon water
  • 3 tablespoons reduced sodium tamari (divided)
  • 2 tablespoons sriracha sauce
  • 2 teaspoons rice wine vinegar
  • 10-12 dried red chiles
  • 1/4 cup nuts, such as peanuts or cashews

Directions

Step 1
In a medium bowl, combine chopped chicken with 1 tablespoon corn starch and 1 tablespoon tamari, Let sit for a few minutes while you chop the other vegetables.
Step 2
Preheat a wok over medium-high heat and add coconut oil. Add chicken and cook until all sides are opaque.
Step 3
Add mushrooms and cook for another 3-5 minutes. Add bell peppers and cook another 2-3 minutes. Add green onions and dried red chilis and cook for about 2 minutes.
Step 4
Meanwhile, combine tamari, rice wine vinegar, sriracha, and 1 tablespoon corn starch dissolved in 1 tablespoon water. Add to the wok after you finish cooking the chicken and vegetables. Stir to combine and turn down heat. Cook for 1-2 minutes or until sauce has thickened.
Step 5
Top with nuts and serve.

 

Kung Pao Chicken - healthy, clean, natural, low carb, gluten free, dairy free. https://guesswhoscooking.com

Kung Pao Chicken - healthy, clean, natural, low carb, gluten free, dairy free. https://guesswhoscooking.com

 

 

Thai Peanut Rainbow Salad

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Thai Peanut Rainbow Salad - healthy, dairy free, gluten free. guesswhoscooking.com   

Ingredients

For dressing:

1/3 cup peanut butter

1 1/2 Tablespoons tamari

juice of 1 lime (1 1/2 Tablespoons) (or rice vinegar if you don’t have a lime)

2 teaspoons sambal oelek (or Thai sweet chili sauce)

1/4 cup water

Thai Peanut Rainbow Salad Dressing - healthy, dairy free, gluten free. guesswhoscooking.com

1 cup sugar snap peas, chopped

1 cup carrots, sliced

2 cups red and yellow bell pepper, chopped

1 cup cherry or grape tomatoes, halved

2 cups red cabbage, thinly sliced

1 cup cucumber, chopped

1/2 medium avocado, diced

1/4 cup green onions, thinly sliced

Garnish: 1/4 cup chopped peanuts (optional)

Optional: Baked tofu*

Thai Peanut Rainbow Salad - healthy, dairy free, gluten free. guesswhoscooking.com

Directions

Combine all dressing ingredients in a blender, food processor, or by stirring in a bowl. Combine all salad ingredients and top with dressing. Top with peanuts or other nuts (optional) as a garnish and serve.

 

*For baked tofu: slice 2 packages of firm tofu (non-GMO and/or organic) into blocks and press between 2 towels to squeeze out some of the water. Cut into cubes, toss with olive oil, and bake in the oven at 350 degrees until golden, stirring once or twice.

Cauliflower Mash

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Print recipe
Serves 6
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Lunch, Side Dish
Misc Pre-preparable, Serve Hot
Occasion Barbecue, Casual Party, Christmas, Easter, Thanksgiving

Ingredients

  • 1 head cauliflower (roughly chopped into florets (about 3 cups))
  • 2 tablespoons extra virgin olive oil
  • 1-2 clove garlic (start with 1)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

Step 1
Steam cauliflower for 7-8 minutes, until fork tender. Set aside and let cool.
Step 2
In a food processor, add cooled cauliflower, garlic, olive oil, salt and pepper. Puree until smooth. Add more salt and pepper to taste, or more olive oil to make it creamier.

Cauliflower Mash - Lower-carb, dairy-free, gluten-free, low glycemic, vegan, & vegetarian. Follow GuessWhosCooking.com - @guesswhoscookin on Twitter, Pinterest.com/guesswhoscookin, & Facebook.com/guesswhoscooking