Paleo Enchilada Cabbage Rolls Recipes

I promised a new recipe was coming, and when I got on my camera, I totally forgot I had TWO recipes to share. I will save the other one for next week. Always good news! I have been so busy it has been crazy! Between the regular family and mom stuff, plus school and all my weight loss challenge groups and coaching, its been a lot of fun, I love it, but definitely busy and new recipes have been lacking! Sorry!

I was craving something like enchiladas or taquitos…which is weird because I never crave things like that. I think Mexican food hasn’t really been my go-to since I went Paleo, but there have been a few things I have tried to recreate a bit. I thought I could do this with Paleo Tortillas, but they get soggy really fast and just wouldn’t work out in the way I imagined. So I decided to do cabbage rolls instead! I slow cooked the chicken, filled the cabbage and topped it with a Paleo enchilada sauce. My husband wanted cheese on his, so I got Kerry Gold Cheese and melted some on top of his (photo below). If you ever have that Mexican food craving, but want to keep it healthy, try this recipe out!

Paleo Enchilada Cabbage Rolls Recipes

 Ingredients

  • For the chicken:

3 boneless skinless chicken breasts

1 cup enchilada sauce (below)

2 cups water

1 tomato, chopped

1 onion, sliced thin

1 green or yellow pepper, chopped

1 red pepper, chopped

1 Tbsp chili powder

1 Tbsp cumin

1/2 tsp cayenne (optional)salt and pepper

For the enchilada sauce:

2 cans organic tomato sauce, approx 30 ounces

2 cups chicken stock

1 Tbsp tomato paste

1-1/2 tsp apple cider vinegar

1 Tbsp cumin

1 tsp chili powder

2 tsp garlic powder1 tsp onion powder

1 tsp oregano

1/4 tsp pink or sea salt

1/2 tsp black pepper

  • Additional Ingredients:

1 head of cabbage1 avocado, sliced

Kerry Gold Cheese, optional

Directions

The first thing you need to do is make the enchilada sauce. I made mine on Sunday, and put it in the freezer. I just thaw it out when I want to use it. If you go that route, it may be easier.

However, it is up to you, and you can just make it the night before if you prefer.

Place all the enchilada sauce ingredients in a sauce pot, except the vinegar. Cook down for about 20 minutes, then add in the vinegar and cook another 10 minutes. Super easy.

The day you are ready to make the enchiladas, put all the chicken ingredients in the crock pot, and turn on the low setting. Cook for approximately 8 hours.

Once the chicken has cooked, shred it in the liquid with a fork. It will just fall apart since it has been slow cooking all day.

In a large pot, you can use a steamer pot or one of those steam inserts, or just put it in a regular pot, and add about 2″ of water to the bottom. Steam the cabbage for about 15 minutes until the leaves are easy to peel off. Just a note: one of my readers said you can cut the leaves off raw, wash them, then put them in the freezer. Once you take them out to thaw, they will be easy to roll…I have not tried this yet but feel free to use the idea and let us know what happens! Once you have the leaves ready, fill each one with the mixture, and roll it up, tucking the ends in as well.

Place the cabbage rolls side by side in your baking dish, and top with the enchilada sauce. If you are using the Kerry Gold Cheese, put that on top as well.

Bake in the oven for approximately 25 minutes, if you are using cheese it will be melted within that time as well. Once the cabbage rolls have finished cooking, you can top with avocado or salsa…whatever you prefer.

Recipe makes 10 cabbage rolls

Each roll has 8.9 net carbs(80% of the carbs come from the organic tomato sauce, if you can find an organic, no sugar, paleo option use that instead)

The chicken mixture from autumnshop

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Prosciutto Artichoke Chicken Recipe

It’s so funny when you go back to old posts and read the intro…and it says “I just redid my photo, this one looks pretty good!”. Now, 2 years later…wow! Really? That photo was disgusting lol. So here we are yet again with a photo redo! Plus, for whatever reason, the link no longer works on Pinterest so I decided to just make this a new blog post all together. Updated recipe, new photo, new link…awesome. 

Anyway, how are you with chicken breast? My husband is sick of it. Actually, my husband and my kids prefer dark meat chicken over the breast meat. When I make chicken like this, they all love it, and no complaints! When you stuff your chicken…with anything really…you end up with a delicious end result and it isn’t dry at all. I’m excited to grill chicken like this. We are in the process of moving so I can’t grill right now…but I hope next month I will have more summer-friendly recipes! 

Prosciutto Artichoke Stuffed Chicken Recipe

  1. 4 Boneless Skinless Chicken Breasts
  2. 4 slices of Prosciutto
  3. 1/4 cup Romano Cheese (optional)
  4. 1/4 cup Parmesan Cheese (optional)
  5. 4 whole Artichoke Hearts
  6. 1/2 Tbsp fresh Rosemary, chopped
  7. 1/2 Tbsp Thyme, chopped
  8. 1/2 Tbsp Oregano
  9. 1 Garlic Clove, minced
  10. Red Pepper Flakes (optional)
  11. 8 oz Mushrooms, sliced
  12. 4 additional Artichoke Hearts, chopped
  13. 3 Tbsp Butter (I prefer Kerry Gold)
  14. 1/2 cup Dry White Wine
  15. salt and pepper

Instructions

  1. Heat a large shallow pan on medium heat, and drizzle a little olive oil.
  2. Use a meat mallet to pound your chicken flat, just enough so you can roll it. Note: If you place a piece of plastic wrap over your chicken, then use the mallet, it makes things a lot less messy.
  3. Season the inside of the chicken with 1/2 of your seasonings, 1/4 of your cheese mixture, 1 piece of Prosciutto and 1 artichoke heart sliced in half. Repeat this for all of your chicken.
  4. Secure the chicken together with a toothpick, and place seam side down, then season the tops wit the other 1/2 of your seasoning.
  5. Add the chicken, seam side down, to the pan and cook until golden, about 3 minutes.
  6. Flip the chicken over and cook another 3 minutes.
  7. Flip the chicken so its seam side down again, then add in your butter, wine, mushrooms and chopped artichokes. Cover and cook for 10 minutes.
  8. Remove the chicken from the pan and spoon the mushroom artichoke sauce over the top.
  9. It is great served with roasted asparagus!
  10. Enjoy!

Notes

  1. This is a low carb or primal recipe..not strict Paleo.
  2. For the Paleo option, please remove the cheese from the recipe, and sub wine for chicken stock.
  3. As always, whether low carb, primal, paleo or otherwise…you always want a good quality free range chicken, grass fed butter, and all your ingredients should be as natural and organic as possible.

By Autumn

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asian chicken salad recipe

Truth be told…life right now is all about what is easiest. I am sure a lot of you can relate! I have spent the last 4 weeks recovering from a hysterectomy, with abdominal incision, so as you can imagine it hasn’t been the most fun experience lol. I’m still not 100%, and Personal Training and Coaching keeps me very busy, not to mention my family and kids, so meals have to be quick. When I am feeling back to normal, I will venture back into meals that take a little longer. My mom came to visit though, that was fun. Ill be honest, it was right after my surgery and I was on pain medication, so I barely remember her visit haha. My kids are kinda bummed she had to leave so soon…but I hope we can make another visit happen during the fall/winter. Plus, who doesn’t want to come here for Christmas Markets?! That is probably the best part of Germany living!

It has been CRAZY hot this summer…anyone else dealing with no AC?! I love Germany, its a beautiful country, there are a lot of travel opportunities, but man…the fact that they don’t have AC in their homes kills me lol. I guess I am spoiled huh…Southern California girl for you I guess. I remember when we were stationed in Texas, I was pregnant, and it was 120 degrees but 65 in the house because the AC was on at ALL times. Even in the evening it was 100 degrees…it was crazy. That is one place I do not miss….Fort Hood anyway. For all who have been to Hood, I am sure you’re with me on that. I have only met 2 people who enjoyed living there lol.

Anyway, I made this Asian Chicken Salad last week. It was SO easy to make and we enjoyed it. My husband isn’t much of a chicken breast person, but he did like this. I think it’s because of the Coconut Aminos. If you haven’t tried Coconut Aminos you definitely should…it is like a better tasting (and better for you) Soy Sauce. It isn’t nearly as salty, its a little sweet from the coconut, low on the glycemic index, and makes phenomenal dressings! I only ordered  2 bottles thinking I would be the only one using it, but my 3 and 12 year old loved it, so now they use it on everything….which means I also need to order more. I love when I find something healthy they enjoy. Like Epic bars…my 3 year old is IN LOVE with the Bison Bacon Cranberry Epic Bar. I just got a 12 pack of them in the mail, and she was sitting in the back seat with the box and ate 2 on the way home from the mail box! If you have picky kids, or kids who just don’t like healthy foods, try giving them some of the paleo snacks from Epic or Steve’s Paleo Kits, or some of the many treats you find on our websites…they are bound to like something!

Um…my phone broke last week so I am trying to figure out how to get a new one being how we are only here for 10 more months I can’t get a new contract…I will gladly accept any phone donations LOL…so I apologize if I don’t share it or see it right away. I don’t have Instagram until I can get a replacement 

asian chicken salad recipe

Ingredients

2 Boneless Skinless Chicken Breasts
1 cup Red Cabbage, thinly sliced
1 large Carrot, peeled and cut into matchsticks
1 Avocado, diced
1 Cucumber, diced
1 Orange, peeled and separated into sections
Mixed Greens

For the Dressing:
1/4 cup Coconut Aminos
1 Tbsp Sesame Oil
1 tsp Apple Cider Vinegar
1 tsp Grated Ginger
1/2 tsp Sriracha
salt and pepper
1/2 Green Onion, sliced thin

Directions

1. Heat your skillet on medium heat with a little coconut oil or natural (Kerry Gold is good) butter.

2. Season your chicken with salt and pepper, and cook for about 3-4 minutes on each side. Remove from the heat and set aside.

3. In a mason jar (or small bowl) combine all the dressing ingredients and whisk together, set aside.

4. In a bowl, place your mixed greens and 1/2 cup of raw shredded cabbage.

5. Top with carrot matchsticks, avocado, cucumber and orange slices.

6. Shred your chicken, and place on top of your salad, and pour your dressing over the top.

Recipe makes 2 salads. Very simple…you can even do this with leftover chicken or store bought roasted chicken.

See More interesting articles from my blog

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