Light and Delicious Egg Salad

• 4 eggs, hard boiled, peeled and chopped
• 2 celery stalks, chopped
• 1 tbsp. chopped green onions
• 3 tbsp. Greek yogurt
• 2 tsp. champagne mustard
• Salt & freshly ground black pepper

Put all ingredients into a bowl and mix well.  Season with salt & pepper. Chill and divide into two servings.  Enjoy!

Great for grab and go lunches on a busy week!

BLT Egg Muffins

• 2 strips of cooked bacon, chopped
• 1 leek, chopped
• 1 small tomato, seeded and chopped
• 6 large eggs
• Salt & freshly ground black pepper

Preheat oven to 350F.  Spray 6 muffin cups with cooking spray.

Heat a small pan with a drizzle of olive oil and add the leek.  Cook until softened, about 3 minutes.

In a medium bowl combine the bacon, leek and tomato.  In a small bowl whisk the eggs and season with salt & pepper.  Combine the eggs with the bacon, leek, tomato mixture.  Ladle into the muffin cups.

Bake for 20 minutes, until the egg is fully set.

Enjoy!

Prepare for a busy week ahead and have them ready to grab and go in the morning!

Slow Cooker White Bean Chicken Salsa Verde Chili

• 1 large yellow onion, chopped
• 4 poblano chiles, chopped
• 2 serrano chiles, minced
• 2 tbsp. chopped garlic
• 1 can Rotel tomatoes with juices
• 3 cups no salt chicken stock
• 2 tbsp. chili powder
• 2 tsp. salt
• 1 tbsp. cumin
• 1 tsp. dried oregano
• 3 - 15 oz. cans cannellini beans, rinsed and drained
• 1 cup salsa verde
• 2 lbs. boneless skinless chicken breast
• 1/4 cup minced fresh cilantro
• sour cream, for garnish
• diced avocado, for garnish

Spray crock pot with cooking spray and combine onion, chiles, garlic, tomatoes, chicken stock, spices, beans and salsa.  Stir to mix well.  Add the chicken and spoon the bean mixture to cover the chicken completely.

Cover and cook on high for 5 hours.  Remove chicken and shred with two forks, returning the shredded chicken to the crock.  Add the cilantro and mix well.  Keep covered on warm until ready to serve. 

Use a slotted spoon to serve  and garnish with sour cream and diced avocado and ENJOY!

Chicken Enchilada Quinoa

• 1 cup quinoa
• 2 cups no salt chicken stock
• olive oil
• 1/2 large yellow onion, chopped
• 1 jalapeno, minced
• 1 tbsp. chopped garlic
• 2 tsp. cumin
• 2 tsp. chili powder
• salt & freshly ground black pepper
• 2 cups chopped cooked chicken breast
• 1 - 15 oz. can sweet corn, drained
• 1 cup enchilada sauce
• 1 cup shredded Mexican blend cheese
• sour cream, for garnish
• diced avocado, for garnish

Preheat oven to 350F.

In a small saucepan combine quinoa and chicken stock.  Bring to a boil, reduce heat, cover and simmer until fluffy, 10-15 minutes.

Meanwhile, in a large oven-safe skillet drizzled with olive oil, cook the onion, garlic and jalapeno until soft, about 5 minutes.  Stir in the cumin and chili powder and season with salt and pepper.   Add the chicken and corn and stir to combine.  Pour in the enchilada sauce and stir to combine.  Add the cooked quinoa and stir to combine.  Top with the shredded cheese and bake in the oven for 15 minutes.

Garnish with sour cream and diced avocado.

Enjoy!

Slow Cooker Chicken Taco Chili

• 1 red onion, chopped
• 1 - 14.5 oz. can black beans, rinsed and drained
• 1 - 14.5 oz. can pinquinto beans, rinsed drained
• 1 cup salsa
• 2 - 10 oz. cans Rotel tomatoes, undrained
• 1 - 4 oz. can chopped hot green chiles, drained
• 1 - 10 oz. bag frozen corn
• 1 tbsp. chopped garlic 
• 1 fresh jalapeno, seeded and minced
• 1 - 1 oz. packet chicken taco seasoning
• 1 tbsp. cumin
• 2 tbsp. chili powder
• salt & freshly ground black pepper
• 1 1/2 lbs. boneless, skinless chicken breasts
• 1/4 cup minced fresh cilantro

Combine onion, beans, salsa, tomatoes, chiles, corn, garlic and jalapeno in a sprayed crock pot and stir to combine.  Add in taco seasoning and spices and mix well.  Season the chicken with salt & freshly ground black pepper and add it to the crock pot.  Spoon the bean/tomato mixture over the chicken to cover it.  Cover the crock and cook on low for 8 hours.

Pull the chicken out and shred using two forks.  Return the chicken back to the crock and add in the cilantro.  Stir to mix well.

Enjoy with your favorite toppings such as sour cream, shredded cheese, avocado, and pickled jalapenos. Yum!

 

Cauliflower Crust Pizza - A New Take On It!

For the Crust:

• 1 - 16 oz. bag Cauliflower Crumbles
• 1 egg, beaten
• 1 cup shredded part skim Mozzarella cheese
• 1 tsp. chopped garlic
• 1 tsp. onion powder
• 1/4 tsp. dried basil
• 1/4 tsp. dried oregano
• 1/4 tsp. crushed red pepper
• 1/2 tsp. salt

Preheat Oven to 425F.

Steam the cauliflower according to the directions on the bag.  Place cooked cauliflower on a baking sheet lined with paper towels and let cool for 10 minutes.  Move cauliflower to a large bowl, add the remaining ingredients, and stir to combine.  

Pour the cauliflower mixture onto a baking sheet lined with parchment paper and pat it out to make a rectangle crust about 1/4 inch thick.  Bake for 15 minutes, or until lightly browned.  Pull the crust out of the oven.

For the Toppings:

• 1 cup pizza sauce
• 1 green bell pepper, chopped
• 1/4 yellow onion, chopped
• 1 tsp. chopped garlic
• 1 1/2 cups shredded part skim Mozzarella cheese
• 1/4 cup turkey pepperoni, thinly sliced
• 6 slices Canadian bacon, thinly sliced

While the crust is cooking, saute the bell pepper, onion and garlic in a small amount of olive oil, until softened, about 5 minutes.

Top the cooked crust with pizza sauce and spread it out evenly using a silicone brush. Sprinkle 1 cup of cheese and top with bell pepper & onion mixture, pepperoni and Canadian bacon.  Sprinkle the remaining 1/2 cup of cheese over the top and bake for 7-10 minutes, until cheese is melted and starting to brown.

Let cool 2-3 minutes before slicing.  Enjoy!

Pressure Cooker Stuffed Bell Pepper Casserole

• 1 lb. lean ground turkey
• 1/2 of a large yellow onion, chopped
• 1 tbsp. chopped garlic
• 2 large green bell peppers, seeded and chopped
• 1 cup loosely packed cup baby spinach, stems removed and roughly chopped
• 1 - 14.5 oz. can petite diced tomatoes with garlic & olive oil, undrained
• 1 - 8 oz. can tomato sauce
• 1/2 cup vegetable broth
• 1/2 cup uncooked long grain white rice
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1/2 tsp. crushed red pepper
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1 cup shredded mozzarella cheese

Preheat the Pressure Cooker on the Browning setting.  Add the turkey and onion and cook until meat is browned, crumbling while it cooks with a wooden spoon.  Add garlic and cook for another minute.

Add bell peppers, spinach, tomatoes, tomato sauce, broth, rice, Worcestershire, and spices.  Stir everything to combine.  Lock lid in place and select High Pressure with 4 minutes cook time.

When timer beeps, do a pressure release of the steam for 10 minutes.

Preheat Broiler.

Spoon casserole into a sprayed casserole dish.  Sprinkle the mozzarella over the top and place under the broiler until the cheese is melted and starting to brown, about 2 minutes.

 

Enjoy!

Slow Cooker Soutwestern Frittata

• 8 eggs, beaten
• 1cup chopped smoked turkey kielbasa (about 1/2 of 13 oz. package)
• 1 cup black beans, rinsed and drained
• 1 red bell pepper, chopped (about 1 cup)
• 1/3 cup chopped yellow onion (about 1/4 medium onion)
• 1 jalapeno pepper, seeded and minced
• 1/2 tsp. salt
• 3/4 cup shredded pepper jack cheese, divided
• salsa, for serving

Spray your slow cooker with cooking spray.  In a medium bowl, combine the beaten eggs, sausage, beans, bell pepper, onion, jalapeno and salt.  Stir to combine.  Add in 1/2 cup of the cheese and stir to combine.  Pour the mixture into the slow cooker and top with remaining 1/4 cup of cheese.

Cover and cook on high for 2 hours until mixture is set and a knife comes out clean.

Turn slow cooker off, uncover and let stand, uncovered for 10 minutes.

Remove from the slow cooker by loosening the edges with a knife and inverting the crock pot onto a cutting board.

Cut into 8 slices, serve with salsa, and enjoy!  Great for meal-planning on busy weeks!!

Slow Cooker Taco Meat

• 2 lbs. lean ground turkey
• 1 medium yellow onion, chopped
• 1 tbsp. minced garlic
• 1 tbsp. cumin
• 2 tsp. salt
• 2 tsp. chili powder
• 2 tsp. paprika
• 1 tsp. dried oregano
• 1 - 8 oz. can tomato sauce
• 1/2 cup water

Brown the turkey in a large saute pan over medium heat.  Once no longer pink, add the onion and garlic and stir to combine.  Add the spices and cook until the onion begins to be translucent.  

Transfer meat mixture to a sprayed slow cooker.  Add the sauce and water and stir to combine.  Cover and cook on low 7 hours.

Serve tacos with your favorite toppings such as lettuce, cheese, sour cream, jalapenos, black olives, onions, and salsa.  Enjoy!

Slow Cooker Detox Veggie Soup

• 1 sweet potato, peeled and cubed
• 1 yellow onion, chopped
• 3 carrots, peeled and chopped
• 1 tbsp. chopped garlic
• 1 - 7 oz. can chopped mild green chiles
• 2 - 14 oz. cans small white beans, drained and rinsed
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 tsp. paprika
• 1/2 tsp. crushed red pepper
•  2 tbsp. grated fresh ginger
• 1 tbsp. fresh minced parsley
• 1 tbsp. apple cider vinegar
• 32 oz. reduced sodium chicken broth
• 4 cups loosely packed spinach
• 1 cup frozen peas

Combine all ingredients into a sprayed slow cooker, except for the spinach and peas.  Cover and cook on low for 7 hours.  Add the peas and spinach, stir to mix, cover and continue to cook another 15-20 minutes, until spinach is wilted and peas are cooked.

Serve with grated parmesan cheese.

Enjoy!