Hearty Beef and Veggie Chili

This chili is an all-time favorite at our house for two reasons: It’s incredibly easy to make and it’s delicious.

Oh, and it contains a huge helping of veggies in it, which makes my little nutrient-density-loving heart happy.

My kids love it topped with cheese and I love it served over brown rice or a sweet potato. We even eat it with Frito-style chips sometimes. It is also something that is super easy to freeze and thaw, so I almost always make a double or triple batch of it. This let’s us have a super fast meal on a weeknight if needed, that’s still super healthy.


  • 1 lb of high quality ground beef or bison
  • 1 can of diced tomatoes (no salt added)
  • 1 can of black beans
  • 1 can of garbanzo beans
  • 2 cans of pinto beans
  • 1 8oz can of diced green chilis (optional)
  • 16 oz of diced root veggies of your choice (for this, I love using the Healthy 8 veggie blend from Trader Joe’s. Here’s a copycat recipe in case you don’t have TJ nearby or need ideas)
  • 1/2 medium onion, diced
  • 1 TBSP olive oil
  • 2 TBSP chili seasoning
  • 16 oz organic beef bone broth


Open all of the cans of beans, chilis, and tomatoes. Drain the water from the beans, but do NOT drain the tomatoes or chili.

In a large pot, heat the olive oil over medium heat and brown the ground meat, until it is cooked through. Add in the diced onion and stir occasionally until the onion softens and releases its water. Then add in the chili seasoning and stir until everything is evenly coated.

Add in the 16oz of chopped root veggies. Cover and cook until the veggies are softening (but not cooked through). If the veggies or meat is sticking to the bottom of the pan, you can add a few oz of the beef stock in this step to prevent that.

Once the veggies have begun to soften, add in the diced chilis if you are using them. Mix thoroughly. Next, add in the diced tomatoes and all of the beans. Stir the mixture to evenly distribute.

Finally add in the remaining bone broth and bring the chili to a simmer. You can simmer in as little as 10 minutes, or wait up to two hours to serve if you keep it over very low heat. You can also add the chili to a crock pot at this point and cook on low heat for up to 6 hours.

If you made a double batch, separate half of the chili out to freeze once is it cooked. Wait until it is cooled to room temperature before placing in a freezer bag and freeze it flat for easiest storage and thawing.


Chicken Enchiladas

These chicken enchiladas are probably the all-time favorite in our house. They even win out over my healthy chicken tacos. They are relatively easy to make, but hand rolling the enchiladas is a little time consuming. Because of that, I will often make a very large batch of these on the weekend and freeze 2 or 3 sets for easy weeknight dinners down the road.

The key to great enchiladas is using good quality corn tortillas AND being able to roll them tightly without the tortilla ripping. Many recipes use flour tortillas instead because they are easier to roll. However, if you heat the corn tortilla correctly, it rolls just as easily as the flour ones and tastes SO MUCH BETTER.


  • 2 C of shredded chicken
  • 1 8 oz can of green chiles
  • 2 TBSP avocado oil
  • 2 TBSP chicken taco seasoning
  • 1-2 TBSP lime juice
  • 12 sprouted corn tortillas
  • 2 C shredded cheese
  • 24 oz of red enchilada sauce (it’s ok to buy a can that you like, or you can make your own)


Preheat the oven to 350F. In a large skillet, heat the avocado oil. Add the shredded chicken and the green chiles to the pan and mix until heated through. Add in the taco seasoning and lime juice and mix again until everything is evenly coated. Add in half of the enchilada sauce. Allow the mixture to simmer until most of the liquid is reduced. Remove from the heat.

Take a small pan (egg pan, non-stick works great) and heat it to about 350F on the stove top (Medium to Medium Low heat). Place one corn tortilla in the pan and sprinkle it with a little cheese. When the cheese starts to melt, add 2-3 tbsp of the chicken mixture in a line across the tortilla. Slide the tortilla onto a plate and roll it up. Place the rolled tortilla into an oven safe dish with the seam side down. Repeat this for the remainder of the tortillas.

When all 12 tortillas are rolled, pour the enchilada sauce over the top of each tortilla. sprinkle the tops of the enchiladas with cheese. Bake them at 350F uncovered for 20 minutes. Enjoy!



Chicken and Broccoli Casserole

This is a favorite in our house for a couple of reasons. First, it’s really easy to make AND it’s easy to make double/triple batches of it. It freezes well so you can easily cook once and stock up on your freezer ready meals. It hides a ton of delicious veggies and our kids LOVE it (who doesn’t love a meal where kids eat broccoli without complaint?) and finally, it’s a “one pan meal” so cleanup is super easy.

I hope you enjoy this one as much as we do!


  • 2 C of rice (we like to use 1 1/3 C of brown rice and 2/3 C wild rice in ours)
  • 4 C of chicken stock
  • 3 C of shredded chicken
  • 2 Bags of Frozen Broccoli Floretts (about 32 oz)
  • 2-3 C of shredded cheddar cheese
  • 3 TBSP Olive Oil
  • 1/2 TBSP of Fox Point Seasoning*
  • 1 TBSP of Shallot Pepper Seasoning*

*if you don’t have these, you can substitute salt, pepper and onion powder to taste

Instructions (non-freezer meal)

Preheat the oven to 350F

Add the rice and the chicken stock to a pan and bring to a boil. Reduce the heat and simmer until the moisture is absorbed and the rice is cooked. (Or, cook this in a rice cooker.)  When the rice is finished, add the olive oil and fluff the rice until it is thoroughly coated.

While the rice is cooking, chop the broccoli florets into small pieces. This can be done while the broccoli is still frozen.

In a large bowl, combine the oil coated rice, the broccoli, and the shredded chicken. Mix these together until they are evenly distributed. Add in the seasoning and stir again until it evenly coats the mixture.

Place about 1/3 of the mixture as a layer in the bottom of an oven safe dish (we like pyrex for these). Sprinkle a layer of cheese over the casserole. Repeat layering the mixture and cheese in the dish until it is used up (about 3 layers).

Bake in the oven uncovered for about 20 minutes, until warmed through and the cheese is melted.


Freezer Meal Instructions

To make this into a freezer meal, follow the instructions above but layer the casserole in a freezer AND oven safe dish (we still like pyrex for this or you can use an aluminum pan). Then seal the pan and freeze until you are ready to eat.

To prepare after freezing: heat the oven to 400F. Cover the casserole tightly with foil and place in the oven. Cook for 50-60 minutes. For the last 10 minutes of cooking, remove the foil.


World’s Easiest Chicken Pot Pie

When I was growing up, Chicken Pot Pie was one of my favorite dinners in the winter time. I loved the creamy warmth and the flakey crust. We always ate the store bought/frozen pies though, so I never learned how to cook them. Once I realized that gluten was off limits for me, Chicken Pot Pies became a thing of the past. Until now…

This is the world’s easiest to make pot pie. It is absolutely delicious, but also much much healthier than the traditional pot pie recipes and infinitely healthier than what you can buy in the store. The secret here is that it is loaded with veggies and it uses almond milk to add the staple creaminess. It can also be prepared in about 15 minutes since we use quality frozen veggies in this recipe (no chopping required) and pre-prepared shredded chicken.

This recipe makes a double batch of filling. You can use half the filling for the pie you are making today and you can freeze the other half for an even easier home-cooked meal down the road.


  • 4 cups of shredded chicken (precooked – you can also use leftover rotisserie chicken if you have that on hand)
  • 2 bags of Trader Joe’s Vegetable Melange
  • 1 bag frozen pearl onions
  • 1 bag frozen organic corn (you can switch this for peas if you prefer)
  • 1/4 cup all purpose gluten-free flour (you can use regular flour if you don’t need gluten free)
  • 2-3 cups Unsweetened Plain Almond Milk
  • Pepper to taste (we use about a tablespoon in this recipe)
  • One pie crust top (you can buy one or make one with this simple recipe)


Preheat oven to 425F.

In a large pot, place both bags of the vegetable melange, the pearl onions, and the frozen corn. Heat the veggies over medium heat until they are warmed through.

Sprinkle the flour over the veggies and stir until they are well coated. Slowly add in the almond milk and mix the veggies with the milk. Continue to stir the mixture as the milk thickens into a creamy sauce (you can add in more milk if you would like it to be saucier/creamier).

Once the sauce has thickened. Remove from the heat and add in the shredded chicken and the pepper. Stir until all ingredients are evenly mixed.

Place half the mixture into a ceramic pie dish. Roll out the pie crust and place over the dish. Trim the crust (if needed) so that about 1/2″ of the crust overhangs the dish. Press the crust down on the sides of the dish and cut 3 slits in the top. Bake the pie in the oven until the crust is golden brown (about 20 minutes). Let the pie rest for 5 minutes before serving.

Save the remaining mixture in a freezer-safe container or ziplock bag for an easy dinner later on.