Chicken Taco Chili

• 1 red onion, chopped
• 1 - 14.5 oz. can black beans, rinsed and drained
• 1 - 14.5 oz. can pinquito beans, rinsed and drained
• 1 - 12 oz.  package frozen corn, thawed
• 1 - 8 oz. can tomato sauce
• 2 - 14.5 oz. cans petite diced tomatoes with green chiles
• 1 - 1.25 oz. packet reduced sodium taco seasoning
• 1 tbsp. ground cumin
• 1 tbsp. chili powder
• 2 jalapeno peppers, minced
• 4 large boneless skinless chicken breasts

Combine all ingredients except for chicken into a crock pot.  Stir to mix well.  Season chicken with salt and pepper and place it on top of the mixture and cover crock pot.  Cook on low for 10 hours.  Pull the chicken out and shred it with two forks.  Return chicken to the crock pot and stir everything together.

Serve with sour cream and shredded cheese.

Enjoy!

Quick and Easy Turkey Chili

• 1 tbsp. olive oil
• 2 tbsp. tomato paste
• 2 tbsp. chili powder
• 2 tsp. ground cumin
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 bunch green onions, white  parts only, chopped
• 1/2 small red onion, chopped
• 1 tsp. salt
• 1 - 20 oz. package lean ground turkey
• 2 - 14.5 oz cans petite diced tomatoes with green chiles
• 2 cups reduced sodium chicken broth
• 2 - 14.5 oz. cans black beans, rinsed and drained
• Sour Cream and Shredded Cheese for topping

Heat olive oil in a large pot over medium high heat.  Add the tomato paste, chili powder and cumin, and cook stirring constantly until it darkens, 1 minute.  Add 1/2 cup water, bell peppers, onions and 1 tsp. salt.  Cook, stirring occasionally, until the bell pepper is crisp tender, 4 minutes.  Add the turkey and cook, breaking it up with a wooden spoon, until cooked through, 4 minutes.

Stir in the tomatoes, broth and beans into the pot and bring to a simmer. Cook, stirring occasionally, until thickened, 20 minutes. 

Serve with a dollop of sour cream and shredded cheese.

Enjoy!

Mini Frittatas

• Nonstick cooking spray
• 8 large eggs
• 1/2 cup milk
• 1/2 of a 5 oz. package of Canadian Bacon, minced
• 2 tablespoons chopped fresh Italian parsley leaves
• 1/3 cup Parmesan cheese
• 1/4 tsp. salt
• 1/2 tsp. freshly ground black pepper

Preheat oven to 375 F.  Spray mini muffin pans with nonstick spray.  

Sprinkle a little bit of Canadian Bacon and parsley into each muffin cup.

In a large bowl, whisk the eggs, milk, Parmesan, salt and pepper.  Using a tablespoon, fill each muffin cup to the top with the egg mixture.

Bake until the egg mixture puffs and is set in the center, 10 minutes.

Yields 35 mini frittatas.

Enjoy!

Zucchini Pizza

• Zucchini, sliced lenthwise into 1/4" thick slices
• Pizza Sauce
• Parmesan Cheese
• Mozzarella Cheese
• Turkey Pepperoni, chopped
• Olive Oil

Heat a grill pan over medium heat, sprinkle with olive oil and add zucchini slices.  Grill for about 3-4 minutes per side, until starting to brown.

Move the zucchini slices onto a greased cookie sheet.  Top with sauce, cheeses, and pepperoni.  Broil until cheese is bubbly and starting to brown, 2-3 minutes.

Enjoy!

Onion, Bell Pepper and Zucchini Frittata

• 1 medium white onion, thinly sliced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 4 large eggs
• 3/4 cup egg whites
• 1/3 cup grated parmesan cheese
• olive oil
• salt and freshly ground black pepper

Preheat oven to 400 F.

Heat about 2 tsp. olive oil in a 12 inch non-stick, oven safe skillet over medium heat.  Stir in onion and cook until slightly browned, and starting to caramelize,  7 minutes.  Add in the bell pepper and continue to cook 3 more minutes, until starting to soften.  Add the zucchini, season with salt and pepper and cook another 5 minutes, stirring occasionally.

Meanwhile, in a medium bowl, whisk eggs, egg whites and parmesan cheese and season with salt and pepper.

Add eggs to the skillet, covering all of the veggies.  When eggs begin to set (about 2 mins), transfer the skillet to the oven and bake 10 minutes until frittata is completely cooked, being able to insert a knife in the center and pull it out clean. 

Serve warm with sour cream, salsa and avocado.  Enjoy!

Pulled Barbecue Chicken Sandwiches

• 1 - 8 oz. can tomato sauce
• 1 - 4 oz. can chopped green chiles
• 3 tbsp. apple cider vinegar
• 1 tbsp. tomato paste
• 1 tbsp. paprika
• 1 tbsp.Worcestershire sauce
• 2 tsp. dried mustard
• 1 tsp. chili powder
• 1/2 tsp. salt
• 1 medium yellow onion, finely chopped
• 1 tsp. chopped garlic
• 2 1/2 lbs. boneless, skinless chicken breast

 Spray your crock pot with non-stick cooking spray.  Stir all ingredients except for chicken into the crock and combine well.  Add chicken and stir, covering the chicken in the sauce.

Cover and cook on low 6 hours. 

Using two forks, shred the chicken, mix well in the sauce, keep on warm until ready to serve.

Enjoy!