EASY Homemade Enchilada Sauce, Clean Eating

Do you LOVE Mexican food as much as I do? I swear I could eat it every day and not even blink an eye or get sick of it! 

I constantly see recipes for Mexican foods BUT they all have canned Enchlada sauce which most of them have TERRIBLE ingredients so I went to work and I developed this EASY 5 MIN blender enchilada sauce. 

Seriously I am so mad I did not try this earlier because my busy mom side said....GIRL please I do not have time for making my own enchilada sauce but I finally broke down and I am so glad I did! 

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Container count- This counts as a Purple container I typically use 1/4 for most servings when it is added as a sauce to my foods. 

INGREDIENTS 

  • 1 Can of tomato sauce 15 oz
  • 1 Tablespoon of Chipotle in adobo 
  • 1/3 cup chicken broth or water
  • 1 1/2 tsp Cumin
  • 1 tsp onion powder
  • 1 tsp salt

 

DIRECTIONS

  1. Place all ingredients into a blender or food processor and blend till smooth.
  2. Heat in small sauce pan on low till warmed though
  3. Serve as desired

Buffalo Chicken Dip

Hey Hey! I am so excited to share this recipe with you! I got an instant pot for Christmas this year, yes I opened it early because I JUST COULD NOT WAIT! After the first use, I have been IN LOVE!! Like I am not kidding it might earn a spot on the counter I am getting it out that often. Especially with our busy schedule, it is just the thing to make a fast easy dinner! 

I wanted to make a Buffalo Chicken Dip but every recipe I found used Ranch packets or an entire bottle of ranch. I wanted something that would fit my meal plan and keep me on track so I just knew that would not be a match for me, that is when I developed this recipe. I am telling you in 15 min I had the most amazing buffalo dip ever! Yes, people, 15 minutes cook time! 

If you do not have a pressure cooker you could always do this in a crock pot or in the oven with shredded chicken instead of putting it in raw. 

Hands on time- 7 min Cook time 15 min  Serves 8-10

If you are using the 21 Day Fix containers 1 red container = 1 red, 1 blue 1 tsp  count veggies and crackers separate.

INGREDIENTS 

  • 4 chicken breasts ( not thin cut, if using thin use 6-8)

  • 6 oz Cream Cheese full fat not fat free 

  • 2 tablespoons honey 

  • 4 tablespoons Butter unsalted 

  • 3/4 cup hot sauce ( not wing sauce)

  • 1/4 tsp salt 

  • 1 tsp onion powder

  • 1 tsp Garlic powder 

  • 2 tablespoons water

  • 1/2 cup extra sharp cheddar cheese

  • Carrots peeled and chopped or baby carrots

  • Celery washed and cut

  • Triscuts or whole grain tortilla chips  

DIRECTIONS

  1. Place raw chicken, cream cheese, honey, butter, hot sauce, salt and water in the Instant Pot Pressure cooker, place on the lid, turn on High pressure, manual at 15 min. 

  2. Wash and chop veggies while the chicken cooks 

  3. Once pressure cooker is done, release the steam manually shred chicken with Kitchen aid mixer or with forks. ( I whisked up the liquid once the chicken was removed) Place shredded chicken and cheddar cheese back into the Instant Pot. Stir until combined.

  4. Serve immediately with veggies and crackers ENJOY! 

 

 

 

Bangin' Peanut Sauce

Heyyyyy! OK, can we just talk about peanut sauce for a second? I looooovvve it! I love it on noodles, Thai Lettuce Wraps, Asian Salads and even just as a dip for veggies. I swear I could just eat it by the spoon...but for real. I blend this up in my ninja blender cups and it take no time at all. Can you tell that I love easy???? Easy but delicious! 

Hands on TIme: 5 Min   Containers: 1 orange 

INGREDIENTS 

  • 1 Tablespoon Honey
  • 1/4 cup PB
  • 4 Tablespoons of Braggs Liquid Aminos or Low sodium soy sauce
  • 1 tsp sesame oil
  • Juice & zest 1 lime
  • Juice & zest 1 lemon
  • 2 - 4 tablespoons of water
  • 1 tsp Siracha sauce

DIRECTIONS

  1. Place all ingredients into a blender or food processor (start with only 2 tbs of water and add if you need to) blend until smooth
  2. Serve with your favorite noodles, salads or veggies. ENJOY!