I pre-make these any time we are running low and are having another meal with chicken breasts.  I buy a pack of chicken much larger than we need for that night, and any chicken that doesn’t go in that nights meal gets made into these and put into the freezer. I already have chicken on my hands, a cutting board dirty, and time while that nights chicken cooks.  A little multi tasking one night can save a LOT of time during future meals. Often times I’ll make up 2-3 batches of these at a time.

Enjoy!

Ingredients:

2 pounds chicken breast cut into nugget size

1 cup crushed Pork Rinds

1 Tbsp Garlic Powder

1 Tbsp Onion Powder

1 Tbsp Parsley Flake

2 Tbsp Nutritional Yeast

OPTIONAL:

• 1 tsp Cayenne Pepper (for a spicier nugget)
• Dipping Sauce: We love this Sugar Free BBQ

Directions:

1. Cut chicken breast into nugget sized pieces.
2. In gallon zip top bag, put all other ingredients.
3. Shake to mix.
4. Add chicken and shake to cover.
5. If freezing: spread nuggets out within the zip top bag and lay flat in freezer to prevent them from freezing together.  Once frozen, they no longer need to be stored flat.
6. Cooking: place desired number of nuggets into air fryer. Turn on to 370* for 10-15 mins flipping half way through.  An oven could also be used for cooking, but I love the crispiness that come from the air fryer.

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It also makes the perfect weeknight meal because you only need 30 minutes and one pan! There is nothing better than an easy, delicious, and filling meal that also has easy clean up.

Ingredients:

• 1 pound cooked taco meat
• 10 oz Enchilada Sauce- I like: Las Palmas Enchilada Sauce, Medium, 10 Ounce (Pack of 24)
• 1 bag Frozen Cauliflower Rice (Steam in bag variety is easiest to save time and dishes!)
• 4 oz can Green Chilis
• 1 cup Sharp Cheddar (shredded)
• Desired Toppings:
  • Avocado
  • Salsa
  • Sour Cream
  • Olives
  • Diced Tomatos
  • Guacamole

Directions:

• Preheat oven to 350*
• Steam cauliflower rice according to package instructions.
• In 8×8 pan, mix taco meat, cauliflower rice, enchilada sauce, and chilis.
• Top with shredded cheese.
• Bake for 20 mins or until cheese on top is melted and dish is bubbling.
• Serve with desired toppings.

Enjoy!

Ingredients:

•  6 center cut boneless pork chops 
• 2 Tbsp avocado oil 
• 1 1/2 cups parmesan (1/2 cup set aside for topping)
• 2 Tbsp garlic
• 1 cup heavy whipping cream
• 1 1/2 cups chicken broth
• 1 heaping Tbsp dijon mustard

Instructions:

1. 1. Preheat oven to 400.
   2. In oven safe pan, heat avocado oil over medium high heat.  Brown pork chops for 5 mins each side. Pork will not be cooked through, but it will finish in the oven. Remove from pan; set aside.
   3. In same pan, add garlic until fragrant.
   4. Add in chicken broth & whisk to loosen baked bits in pan. Bring to boil.
   5. Add heavy whipping cream, reduce heat, and simmer until reduced by 1/3.
   6. Add dijon mustard.
   7. Slowly whisk in 1 cup of the parmesan cheese.
   8. Add pork chops back to pan and bake for 15 mins (or until pork is done.)
   9. Top with remaining parmesan.

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