Slow Cooker Chicken Tacos

• 5 boneless, skinless chicken breasts (about 3.5 lbs)
• 3 tbsp. taco seasoning
• 1 large onion, chopped
• 2 tbsp. chopped garlic
• 1 - 14.5 oz. can diced fire roasted tomatoes
• 1 - 4.5 oz. can mild chopped green chiles
• 1 - 4.5 oz. can hot chopped green chiles

To prepare:

• Tortillas
• Shredded Mexican blend cheese
• Salsa
• Shredded lettuce
• Sour Cream
• Diced avocado
• Sliced black olives
• Sliced pickled jalapenos 

Spray your slow cooker with cooking spray and arrange the chicken in the bottom.  Sprinkle the taco seasoning over the chicken and top with chopped onion, garlic, un-drained tomatoes and un-drained green chiles.  

Cover and cook on low for 7 hours.  

Remove lid from slow cooker and shred the chicken using tongs or two forks.  Mix everything together, return lid and continue to cook for an additional hour on low.

Enjoy with your favorite toppings!!!

Crock Pot Chicken & Veggie Taco Bowls

• 1 large white onion, chopped
• 1 medium-large zucchini, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 lb. ground chicken
• 2 tbsp. taco seasoning
• 1 - 14 oz. can diced tomatoes with green chiles, drained

To assemble your taco bowl:

• shredded lettuce
• salsa
• sliced black olives
• sour cream
• sliced avocado
• shredded Mexican blend cheese

Spray your crock pot with cooking spray.  Add the chopped onions, chopped zucchini and chopped bell peppers.  Lay the ground chicken on top, sprinkle taco seasoning over the top and pour the drained tomatoes on top.

Set crock pot to low for 4 hours.  After 4 hours, stir everything together, breaking up the chicken, cover the crock, and keep on warm until ready to serve.

Serve in bowls with shredded lettuce and your favorite toppings.  Enjoy!

Taco Tuesday Low Carb Casserole

For the bottom "crust":

• 2 - 14 oz. packages riced cauliflower (about 6 cups steamed)
• 1 cup reduced fat shredded Mexican blend cheese
• 1 egg, beaten
• 1 - 4 oz. can chopped green chiles, drained
• 1 tsp. ground cumin
• 1 tsp. garlic powder
• 1/2 tsp. salt

For the ground beef topping:

• Olive oil 
• 1 lb. extra lean ground beef
• 2/3 cup chopped onion
• 2 tbsp. reduced sodium taco seasoning
• 1 cup enchilada sauce
• 1 cup reduced fat shredded Mexican blend cheese

Preheat oven to 400F.  Grease a 7.5x11 baking dish with cooling oil spray.

Steam the riced cauliflower according to directions on the package and let cool slightly.  In a large bowl combine the steamed cauliflower with the remaining ingredients listed for the crust.  Stir to mix well.  Press the mixture into the bottom of the baking dish and pop into the oven for 15-20 minutes, until edges are browned.

While the crust is baking, drizzle a large saute pan with olive oil and add the onion.  Cook until starting to become translucent, about 3 minutes.  Add the ground beef into the pan and cook until no longer pink, breaking it up with a wooden spoon while cooking.  Stir in the taco seasoning and cook another minute or two, making sure everything is combined well.  Pour in the enchilada sauce and stir to combine.  Let simmer on low until the crust is ready.

Once the crust is out of the oven, pour the ground beef mixture over the top and sprinkle the remaining cup of cheese over the top.  Pop it back into the oven until casserole is bubbling hot and the cheese is melted and browning, about 10 minutes.

Enjoy with sour cream, sliced avocado, sliced olives shredded lettuce and salsa.  Yum!

Breakfast Casserole

• 1 - 14 oz. package chicken Italian sausage
• 1 - 4 oz. can chopped green chiles, drained
• 2 cups chopped bell peppers
• 1/2 cup chopped yellow onion
• Salt & freshly ground black pepper
• 1 cup shredded Mozzarella cheese
• 8 large eggs
• 1 cup egg whites
• 1/4 cup cream
• 2 tbsp. grated Parmesan cheese
• 1/4 tsp. red pepper flakes
• 1/4 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/3 tsp. salt
• freshly ground black pepper

Spray a 9x13 baking dish with cooking spray.  Preheat oven to 375F.

Heat a large skillet over medium heat. Spray with cooking spray and add the sausage.  Cook, breaking it up with a wooden spoon, until no longer pink and cooked through.  

Add the can of chiles and stir to combine.  Pour the sausage and chiles into greased baking dish.

Add the bell peppers and onions to the same skillet, season with salt and freshly ground black pepper and cook until veggies start to soften, about 5 minutes.  Add this mixture to the baking dish. 

Sprinkle the mozzarella over the top.

In a medium bowl, whisk together the eggs, egg whites, cream, Parmesan cheese, red pepper flakes, onion powder, garlic powder and salt.  Season with freshly ground black pepper.  

Carefully pour the egg mixture into the baking dish, trying to evenly cover the sausage, veggie, cheese mixture.

Pop it into the oven for 30 minutes, cooking until a knife inserted comes out clean.

Cut into 8 pieces.  Enjoy!