Slow Cooker Shredded Chicken

• 1 yellow onion, chopped
• 1 jalapeno pepper, seeded and minced
• 1 pasilla pepper, seeded and minced
• 2 tbsp. olive oil
• 2 tbsp. hot Mexican style chili powder
• 1 tbsp. ground cumin
• 2 tsp. ground coriander
• 1 tsp. dried oregano
• 1 tbsp. chopped garlic
• 1 - 8 oz. can tomato sauce
• 2 lbs. boneless, skinless chicken breasts, rinsed and trimmed
• 1 tbsp. fresh lime juice

In a large skillet, heat oil and add onion, jalapeno, pasilla, chili powder, cumin, coriander, oregano and garlic.  Saute about 5 minutes, until onion and peppers soften.  Transfer to the slow cooker. Stir in tomato sauce.  Season chicken with salt & pepper, add to the slow cooker, and coat evenly with the sauce mixture.  Cover and cook on low until chicken is tender and falling apart, 6 hours.

Using a fork, shred the chicken.  Stir in lime juice, and season with salt & pepper, to taste. 

Use as filling for your favorite dish - enchiladas, tacos, burritos, salads.  Enjoy!!

Slow Cooker Black Bean Soup

• 2 red onions, chopped
• 1 yellow onion, chopped
• 2 tbsp. olive oil
• 2 tbsp. minced garlic
• 2 tbsp. Mexican style hot chili powder
• 4 cups low sodium chicken broth
• 1 cup water
• 1 lb. dried black beans, picked over and rinsed
• 3 celery stalks, chopped
• 2 carrots, peeled and chopped
• 2 bay leaves
• 1 ham shank

In a large skillet heat the oil and add the onions, saute until starting to soften, 5 minutes.  Add the garlic and chili powder, mixing well, cooking another minute.  Transfer to slow cooker.

Stir in broth, water, beans, celery, carrots and bay leaves int the slow cooker.  Nestle the ham shank into the bean mixture.  Cover and cook until beans are tender, 7 hours on high.

Transfer ham shank to a cutting board, let cool, slightly, and shred into bite sized pieces, discarding fat and bones. Stir shredded ham into soup and discard the bay leaves. Let cook another 5 minutes.

Serve with sour cream and shredded cheese. 

Enjoy!

Quinoa and Black Bean Pilaf

• 2 tbsp. olive oil
• 1 large red bell pepper, sliced into thin 1/2 inch strips
• 1 large green bell pepper, sliced into thin 1/2 inch strips
• 1/2 cup chopped red onion
• 1 tbsp. chopped garlic
• 2 tbsp. tomato paste
• 1/4 tsp. cayenne pepper
• 1/2 tsp. salt
• 1 cup quinoa
• 2 - 15 oz. cans black beans, rinsed and drained
• 1/2 cup shredded reduced fat sharp cheddar cheese

Heat the olive oil in a large pan or skillet over medium-high heat.  Add the bell peppers and onion and cook 5 minutes, stirring occasionally.  Add the garlic, tomato paste, cayenne and salt and cook, stirring continuously, 2 minutes. Stir in the quinoa and add 2 1/4 cups water, mix well.  Stir in the beans.  Bring to a simmer, cover and cook until most of the water is absorbed and the quinoa is cooked through,  20-25 minutes, stirring occasionally.  Remove the pan from the heat and stir in the cheese.

Enjoy!