Cajun Chicken Skillet

Ingredients:

• 6-12 oz chicken  (I used Costco's Nature Raised Farms Organic Grilled Chicken Breast Strips - This is so easy since they are already cooked and frozen. But you can use any chicken breast or thigh, cut in strips)
• 2 T Cooking Fat of Choice (butter, ghee, coconut oil, olive oil, ect)
• 1 onion, chopped
• 2-4 carrots, chopped
• 2 stalks of celery, chopped
• 2 large handfuls of cleaned and chopped kale
• 1 handful of green beans
• (Any leftover roasted veggies that you might have would be a delicious addition as well. I added roasted sweet potatoes from the previous day. Also....add bell peppers or summer squash or whatever veggies you have)
• 2 tsp Cajun Seasoning - use more or less depending on your taste preference....always taste it! (I used Frontier's Organic Cajun Seasoning...it was great)
• 1 avocado, sliced
• salt to taste

Directions:

• Warm 1 T cooking fat of choice in a skillet, add chicken, add 1 t Cajun Seasoning Blend and cook till chicken is done. (If you using already cooked chicken, just heat till warmed through)
• While chicken is cooking, warm 1 T fat in a second large skillet. Add onion, carrots and celery. Cook over medium heat till veggies are as soft as you desire.
• Add 1 t Cajun Seasoning Blend. Cook together for 2 minutes. 
• Add kale, greeb beans and any other pre-cooked leftover veggies that you want to use. Cook together till kale and green are cooked how you like. 
• Stir in chicken. Add salt to taste. 
• Serve topped with sliced avocado .

Skillet Mushrooms, Kale & Sausage

Simple way to use up leftovers or random veggies!

Ingredients:

• Butter, Ghee or coconut oil
• 1 onion, sliced
• 6-12 oz mushrooms, sliced
• about 6 oz kale, cleaned and chopped (more or less)
• 1 tsp favorite spice blend (I used Frontier Vegetable Blend plus a little paprika)
• Italian Sausage sliced or bulk sausage out of the casing (I used Organic Chicken Sausage from Costco!)
• Any leftover roasted veggies, potatoes, ect

Directions:

• Melt fat in a skillet 
• Saute onions and mushrooms as long as you like... they get more delicious with time
• Add spices, cook for 2 minutes
• Add kale and stir together. Meanwhile, brown sausage in a separate skillet (or fry an egg to go on top)
• Stir in any leftover veggies that you need to use up and continue to cook till everything is warm.
• Add sausage (or top with a fried egg)

Enjoy!

Roasted Vegetable Nachos

This is a simple and delicious way to use leftover roasted veggies. In this case I used parsnips, but you could use any roasted vegetable that you have on hand (carrots, sweet potatoes, Brussel sprouts...)

1. Preheat oven to 400 degrees.
2. Place leftover roasted vegetables on a baking sheet. (I love a good stoneware pan for this because it is so easy to clean, but you can always use some parchment paper to avoid the sticking if you don't have stoneware.)
3. Spread over the top of your to roasted veggies your choice of protein (leftover taco meat, black beans, bacon, whatever you have on hand)
4. Sprinkle with cheese if desired.
5. Heat in the oven about 10 minutes or until everything is warm and the cheese is melted.
6. Top with guacamole and pico de Gallo or salsa.