Crockpot Chicken Taco Chili

 

Perfect for these chilly (no pun intended!) days! Makes 10 one cup servings and at about 200 calories and tons of flavor per serving, this can't be beat! Great side, great main dish - and it all goes in the crockpot for the all around win! 

What you need:

• 1 small onion, chopped
• 1 (15oz) can of black beans, rinse and drained
• 1 (15oz) can of kidney beans, rinse and drained
• 1 (8oz) can of tomato sauce
• 10oz bag of frozen corn
• 2 (10oz) cans of diced tomatoes with chilis
• 1 (4oz) can chopped green chili peppers
• 1 packet reduced sodium taco seasoning
• 1 tbsp. cumin
• 1 tbsp. chili powder
• 3-4 boneless, skinless chicken breasts (fresh or frozen)
• 1/4 cup of fresh cilantro, chopped

What you need to do:

1. Combine every (except the chicken) into a crockpot and stir
2. Nestle in chicken breasts
3. Cook on low for 8-10 hours or high for 4-6 hours
4. 30 minutes before serving, shred chicken with a fork.
5. Serve alone or with your favorite sides and toppings

I loved mine in a wrap or baked potato with plain greek yogurt and diced green onions on top! ENJOY!

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Crockpot Beef Tips!

Fabulous! Ahh, switching it up - ready for a recipe without chicken for once? haha... I usually make this and just toss the beef tips in, but I wanted to thicken up the broth so I floured and pan fried the beef first - not sure it made a huge difference though!

What you need:

• 1 pound lean beef tips
• 1 pound of baby carrots
• 1 pound of mini potatoes
• 2 cups low sodium beef or vegetable broth
• 1 onion, diced

What you need to do:

1. Optional - heat 1 tbsp extra virgin olive oil in a frying pan. Lightly flour beef tips and quickly brown in the oil
2. Add to crockpot - along with all the above
3. Sprinkle with pepper
4. Cook on low for 6-8 hours!

Butter-Free Baked Potato

Potatoes are a great, super cheap side and if made properly can be a yummy clean side to your meal. I love this recipe because not only am I eating a potato without butter but it is also a salt-free recipe!

What you need:

• Potatoes
• Extra Virgin Olive Oil
• Mrs. Dash Salt Free grilled chicken spice
• Grated parmesan cheese

What you need to do:

1. Preheat oven to 350 degrees
2. Wash potatoes and cut them in half
3. Deeply score potatoes without breaking the skin
4. Drizzle with olive oil
5. Sprinkle with Mrs. Dash seasoning
6. Bake for 30 minutes
7. Sprinkle with parmesan cheese
8. Bake for 10 more minutes
9. Enjoy!

Protein Packed Pumpkin Pancakes

 WHOA that is a lot of P's haha... Kate and I thoroughly enjoyed these pancakes on this chilly morning! Simple, filling and oh so yummy! This recipes makes 3-5 pancakes depending on pancake size... Entire recipe is under 300 calories, 3 gm of fat and an incredible 30gms of protein!!!

What you need:

•  1/2 cup oatmeal
• 6 egg whites
• 1/4 cup pumpkin puree
• 2 tsp baking powder
• ½ tsp pumpkin spice
• a splash of vanilla extract

What you need to do:

1. Grind the oatmeal first by using a coffee grinder, magic bullet or a blender (I used the magic bullet)
2. Add the rest of the ingredients and blend again.
3. Set a non stick pan to medium heat and spray with cooking spray.
4. Cook each side for about a minute.
5. Enjoy!!!

 

Clean Stuffed Pepper Soup

Fall is in the air - time for some comfort food!!! This is going to run you about 250-275 calories per 1.5 cups! Not to shabby for comfort food! Enjoy!


What you need:

• 3 cups cooked brown rice
• 1 lb lean ground chicken, beef, or turkey (I used ground venison as a substitute)
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 cup diced onion
• 3 cloves chopped garlic
• 2 cans (14.5 oz each) cans petite diced tomatoes
• 1 3/4 cups tomato sauce
• 2 cups homemade clean eating chicken stock (or reduced sodium chicken broth)
• 1/2 tsp chili powder
• Pepper to taste

 

What you need to do:

1. - Cook 3 cups brown rice and set aside.
2. - Using a large soup pot, brown the meat and drain any remaining fat.
3. -  Reduce the heat and add in the peppers, onion and garlic.  Cook until the veggies are slightly tender (about 5 minutes). 
4. - Add in canned tomatoes, chicken broth, tomato sauce, chili powder and salt and pepper. 
5. - Cover and simmer for another 5 minutes.  Lastly, add in the cooked rice and simmer on low for 25 minutes. 

ENJOY!