Enchilada Sauce

Here is an EASY, delicious sauce, I use for making soups, enchiladas and more, all without added sugars, MSG or other chemicals.

Ingredients

3 TBSP Butter
1 TBSP Organic Corn Starch
1/4 Cup chili powder
2 Cups homemade chicken stock
10 ounces tomato paste
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp Redmond real salt

Instructions:

1. Heat butter and cornstarch in a medium saucepan.
2. Cook for 1 minute.
3. Add chili powder and cook for 30 seconds.
4. Add stock, tomato paste, oregano, and cumin. Stir to combine.
5. Bring to a boil, reduce heat to low and cook for 15 minutes.

Makes about 2.5 cups of sauce.  Go ahead and make more, this recipe freezes well in individual serving sizes for quick meals from the freezer.

Homemade Taco Seasoning

Making your own homemade seasonings is a great way to avoid common allergens, various unwanted chemical additives, MSG, dyes, sugar, preservatives, and potentially other nasty ingredients leaving your foods as fresh tasting and delicious as possible without compromising nutrition.  Also, you can make as large of quantity as needed or as small as quantity so your spices are always fresh and ready to go.  Aim at mixing up a fresh batch each time you cook, or for convenience increase the recipe size to equal what you would typically use in a six-month to one-year time frame.  Spices are best used within a year.  If you find your spices are clumping, you can shake them to break them up, use a utensil to break the clumps, or use a few grains of rice inside your jar to absorb moisture and prevent clumping without additives.

Ingredients:

• 1 tablespoon chili powder
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ½ teaspoon dried oregano
• ½ teaspoon paprika
• 1½ teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Instructions:

Mix the ingredients together and store in an air-tight container.  Be sure to label the container.

Suggestions:

1. Suggested use is 2 TBSP of this mix per pound of meat.  Adjust according to your tastes.
2. Can be made in larger batches, if desired. Simply double the recipe.
3. Recycle a washed old taco seasoning bottle to store your recipe!

 

3-Ingredient Chicken

Whenever boneless, skinless, chicken breasts go on sale, here is a tasty and easy recipe to use your bulk purchases wisely.

Ingredients:

• 4 Boneless, skinless, chicken breasts
• 1 Cup Kirkland Organic Salsa (or your favorite brand)
• 1 TBSP (Homemade) Taco Seasoning

Instructions:

1. Toss the chicken into the bottom of your slow cooker or crockpot.
2. Sprinkle the chicken breasts with Taco Seasoning.
3. Top seasoned chicken breasts with salsa.
4. Cook 4 hours on high or 8 hours on low.

Suggested Uses:

• Shred meat.  Use to make Chicken Enchiladas
• Chicken Enchilada Soup
• Chicken Tacos
• Chicken Taco Salad (lunches or main dish)
• Freezer batch cooking friendly

Batch Cooking/Freezer Cooking:
If you make this recipe up in large batches, you can freeze then in single serving sizes using a muffin tin to first freeze the shredded chicken and then transferring to a labeled, dated freezer bag to use as needed.

Alternatively, using zip-lock bags place 4 raw chicken breasts, 1 cup of salsa, and 1 TBSP of taco seasoning mix into a bag, label, freeze until ready to use.  On cooking day, remove bag and place frozen seasoned chicken and 1/4 cup water into slow cooker and cook as previously directed.

Hello world!

This blog is dedicated to finding and sharing some of my family’s favorite food and cooking videos, articles, blogs, and recipes.  While not exclusively following any particular diet style, we tend to eat whole foods, clean foods, and try as often as possible to avoid chemicals, preservatives, and other additives. We like to find alternatives to avoid MSG, High Fructose Corn Syrup, cochineal, dyes, and other ingredients grandmom didn’t use and never heard about.  Look too for special posts about dealing with adult food allergies and living well with allergies.

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