weeknight meals – Living Intuitively

We’re all in for a treat with this recreation! I mean, who doesn’t love a good Sloppy Joe? These sloppy joes are a modern take on classic comfort food made without all the junk!

They make for a quick, easy weeknight meal, and are even better the next day for leftovers. Let me know if you love these as much as my fiancé and I do in the comments!

Ingredients:

for the sauce

3 tablespoons tomato paste

15 oz can tomato sauce, organic/no salt added

1 1/2 tablespoons maple syrup (I used the Lakanto Monkfruit Maple Syrup)

3 tablespoons apple cider vinegar

2 tablespoons coconut aminos

1 teaspoon mustard

1 1/2 teaspoons onion powder

1 1/2 teaspoons garlic powder

1 teaspoon smoked paprika

1/2 teaspoon black pepper

1 1/2 teaspoons Celtic sea salt

for the beef mixture

3 garlic cloves, minced

1 small yellow onion, finely diced

1 small red bell pepper, finely diced

1 1/2 lbs ground beef, grass fed/organic

2 tablespoons olive oil

sea salt & pepper to season

for serving

gluten free hamburger buns

dairy free cheddar cheese (optional)

Step 1

In a large bowl, whisk together all the sauce ingredients and set aside. Heat a large skillet over medium-hight heat and add the oil.

Step 2

Add the onions, peppers and garlic and cook roughly 5 minutes until they begin to soften. Crumble in the beef and sprinkle all over with sea salt and pepper, then stir gently. Once the meat is browned and veggies are fully cooked, remove from heat. I prefer not to drain the fat but you can do this if you want.

Step 3

Add all of the sauce to the skillet and stir to combine. Heat over medium heat until it begins to bubble, then lower heat and allow to simmer, stirring occasionally. Remove from heat after roughly 10 minutes.

Step 4

To prepare the Sloppy Joes: slice hamburger buns, and top with cheese on one side. Place in oven on the High broil setting for roughly 3 minutes (THIS HAPPENS QUICK SO BE SURE TO WATCH IT).

Once cheese has melted, scoop the meat mixture on to the buns and enjoy!

Salsa Verde Chicken Enchiladas (Gluten & Dairy Free)

When you want to spice up your weeknight dinner menu, you can’t go wrong with Tex-Mex favorites like Salsa Verde Chicken Enchiladas! You’ll love this saucy, cheesy recipe, made with all gluten and dairy free ingredients.

Normally when you think of making enchiladas, you think of the amount of labor that goes into them. Well, think again! Although it may taste like you’ve been in the kitchen cooking all day, these enchiladas will come together in under an hour and become part of your weekly rotation.

Personally, I love these for left overs the next night 🙂

Ingredients:

1 package – 8 (ct) Siete Cassava Flour Tortillas

1 can organic green chilis

3 boneless skinless chicken breasts, shredded (can do this ahead of time in a slow cooker, or purchase a rotisserie chicken to shred)

1/4 cup chicken bone broth

4 cups salsa verde, divided

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon black pepper

½ teaspoon paprika

½ cup vegan sour cream, divided

½ white onion, chopped (optional)

Vegan shredded mozzarella cheese

Step 1

If using a slow cooker: Place chicken in the bottom of a slow cooker and sprinkle all of the seasonings on top. Add in the chicken bone broth, green chilis and 1 cup of salsa verde. Cook on high for 4 hours until the chicken starts to pull apart. Use 2 forks to pull apart once done.

If using rotisserie chicken: pull chicken apart with 2 forks and place in a bowl with all of the seasonings, chicken bone broth, green chilis and 1 cup of salsa verde. Set aside.

Step 2

Preheat oven to 350°F.

Step 3

Wrap the stack of tortillas in a damp paper towel, and microwave for 30 seconds. Flip the stack, and microwave for another 30 seconds. This will make the tortillas more pliable and easy to roll.

Step 4

Pour 1 cup of salsa verde in the bottom of a 13×9 inch casserole dish, and evenly coat the bottom.

Step 5

Fill each tortilla with about ½ cup of the chicken mixture, 1 tablespoon of sour cream, a handful of onion and shredded cheese. Roll tightly, setting them seam side down in the casserole dish. Continue until the baking dish is full.

Step 6

Pour the remaining salsa verde over the enchiladas. Sprinkle the remaining cheese evenly on top.

Step 7

Bake for 20 to 25 minutes, or until the cheese is melted and bubbling.

Serve immediately and enjoy!