Crock Pot Mexican Chicken

• 2 lbs. boneless skinless chicken breasts
• 1 - 14.5 oz. can Mexican style stewed tomatoes
• 1 - 10 oz. can Rotel tomatoes
• 1 - 7 oz. can Diced green chiles, drained
• 1 - 1.25 oz. packet taco seasoning
• 2 medium green bell pepper, thinly sliced
• 1 large red onion, thinly sliced
• Olive oil
• Salt & freshly ground black pepper.

Drizzle the inside of your crock pot with olive oil.  Add the onion and bell pepper and stir with your hands to mix with the oil.  Season with salt & freshly ground black pepper.  Pour the Mexican stewed tomatoes with their juice over the veggies. 

Pour the taco seasoning into a bowl and dredge each chicken breast in it to cover completely.  Lay the chicken on top of the veggie, tomato mixture and sprinkle any remaining taco seasoning over the top.  Pour the Rotel with juices over the top and pour the green chiles on top.

Cover and cook on low for 8 hours.

Use two forks to shred the chicken inside the crock and mix well.

Enjoy!

Chicken Enchilada Stuffed Zucchini

• 1 tsp. olive oil
• 1 1/2  cups prepared enchilada sauce
• 4 medium zucchini
• 1/2 cup chopped green onions (white and light green parts only)
• 1 small green bell pepper, chopped
• 1 tbsp. chopped garlic
• 1/4 cup minced parsley
• 8 oz. cooked and chopped chicken breast
• 1 tsp. cumin
• 1/2 tsp. dried oregano
• 1 tsp. chili powder
• 3 tbsp. water
• 1 tbsp. tomato paste
• salt & freshly ground black pepper
• 1 cup shredded reduced fat cheese

Bring a pot of water to a boil and preheat oven to 400F.

Slice the zucchini in half lengthwise and scoop out the flesh.  Drop the zucchini halves into boiling water for one minute.  Remove and set aside.  Chop the scooped zucchini flesh and set aside.

Heat a large saute pan over medium heat.  Heat the olive oil and add the green onion, bell pepper and garlic.  Cook for about 2 minutes.  Add the chopped zucchini flesh and parsley, season with salt and freshly ground black pepper and cook for 4 minutes.  Add the cumin, oregano, chili powder, water and tomato paste and mix well.  Add in the chicken, stir to combine and cook 3 minutes.

Pour 1/2 cup of enchilada sauce in the bottom of a 9 x 13 glass baking dish sprayed with cooking spray. Lay zucchini halves out, flesh side up.  Lightly season each zucchini half with salt.  Spoon about a third of a cup of the chicken mixture into each zucchini half.  Top each with 1 1/2 tbsp. of enchilada sauce and 2 tbsp. of shredded cheese.

Cover dish with foil and bake for 35 minutes.

Serve with salsa and sour cream if desired.  Enjoy!

Ground Beef Chili

2 1/2 pounds ground beef
1 medium yellow onion, chopped

1 medium red onion, chopped

1 serrano chile pepper, minced
6 cloves garlic, chopped
1/3 cup chili powder
2 teaspoons ground cumin

2 teaspoons Italian seasoning
1 - 28 oz. can petite diced tomatoes with juice

2 - 4 oz. cans diced green chile peppers

1 - 15 oz. can  tomato sauce
1  bottle Corona light
3 tablespoons brown sugar
1 teaspoon Cholula hot pepper sauce

2 teaspoons salt
1 teaspoon ground black pepper 

 

Place the ground beef, onions, serrano pepper and garlic in a large pan over medium heat. Cook, stirring to crumble the beef, until the beef is no longer pink and the onion is tender. Drain off the fat and return the pan to the stove. Combine the chili powder, cumin, Italian seasoning, salt and pepper and sprinkle over the beef mixture.

 

Pour in the tomatoes, green chilies, tomato sauce and beer. Bring to a boil and stir to loosen any bits that are stuck to the bottom of the pan. Mix in the brown sugar and hot pepper. 

 

Reduce the heat to low, cover and simmer for 3 hours. Remove the lid for the last 30 minutes of cooking. 

 

Serve with sour cream and shredded cheese.

 

Enjoy! 

 

 

 

 

Crock Pot Chicken Cacciatore

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• 4 – 5 boneless skinless chicken breasts (about 2 lbs)
• 2 tbsp. garlic infused olive oil
• 1 - 28 oz. can crushed tomatoes
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 yellow onion, chopped
• 1 tsp dried oregano 
• ½ tsp. garlic powder
• ½ tsp. dried basil
• 1 bay leaf
• salt and freshly ground black pepper

Season chicken with salt and pepper and place into a sprayed crockpot. Drizzle chicken with the oil and pour the tomatoes over the top.  Add the spices and season lightly with salt and pepper.  Top with onions and peppers and carefully stir to combine.  Cover and cook on low for 8 hours.  For the last hour of cooking remove the lid from the crockpot to help thicken up the sauce.

Enjoy!

Bacon, Egg & Cheese Breakfast Cups

• 10 eggs
• 5 oz. low fat milk
• 5 slices bacon, cooked, cooled and crumbled
• 1/4 of a yellow onion, finely chopped
• 1/2 cup shredded cheddar jack cheese
• salt and freshly ground black pepper

Preheat oven to  375F.

Coat a 12 cup muffin pan with cooking spray.

Sprinkle each cup with crumbled bacon, chopped onion and shredded cheese.

In a bowl, whisk together the eggs and milk until smooth.  Season with salt and pepper.  Pour the egg mixture into each cup, filling each about 2/3 full.

Bake for 20 minutes, or until set.  Let cool on a wire rack.

Enjoy!!

Parmesan Chicken Caesar Salad

For the chicken:

• 4 thinly cut chicken breast fillets
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 2 tbsp. freshly minced parsley
• 1 tsp. chopped garlic
• Salt and freshly ground black pepper

For the salad:

• 2 heads romaine lettuce
• 1/4 cup shaved Parmesan cheese 
• Fresh ground black pepper
• Girard's Light Caesar Dressing (or your favorite)

Preheat oven to 400F.

Put the mayonnaise into one bowl and combine the grated Parmesan, parsley and chopped garlic into another bowl.   Dredge the chicken into the mayonnaise and season with salt and pepper.  Next, dredge the mayonnaise covered chicken into the Parmesan mixture and place onto a sprayed baking pan.  Bake for 20 minutes.  Set aside and let rest.

Meanwhile, wash, dry and chop the romaine.  Dress the lettuce with as much dressing as you like and sprinkle with freshly ground black pepper.

Once the chicken is cooled, slice it into thin strips.

Divide the dressed lettuce onto 4 plates.  Divide the chicken evenly onto the lettuce and sprinkle with shaved Parmesan.

ENJOY!

Zucchini Noodles with Crockpot Turkey Meatballs and Sauce

 Turkey Meatballs:

• 1 - 20 oz. package lean ground turkey breast
• 1/4 cup Italian seasoned breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup minced parsley
• 1 egg, beaten
• 1 tbsp. chopped garlic
• 1 tsp salt 
• Freshly ground black pepper

Sauce:

• 1 tbsp. chopped garlic
• 1 - 28 oz. can crushed tomatoes
• 1 bay leaf
• 1/2 tsp. salt
• 1 tsp. dried oregano
• Freshly ground black pepper
• 1/4 cup fresh chopped basil

Zucchini Noodles:

• 1 tbsp. extra virgin olive oil
• 1/3 cup chopped red onion
• 1 tbsp. chopped garlic
• 4 medium zucchinis, cut into long noodle-like strip (with a mandolin or spiralizer)
• Salt and fresh cracked pepper, to taste

In a large bowl, combine the meatball ingredients, mixing well.  Form small meatballs with your hands. Yields about 25 meatballs.

Next, make the sauce.  Pour the crushed tomatoes into the sprayed crock pot and add the garlic, bay leaf, salt, oregano and freshly ground black pepper.  Mix well.  Drop the meatballs into the sauce.  Cover the crock pot, set to low and cook 6 hours.  When meatballs are ready, add freshly chopped basil, stir to combine.

When meatballs are almost ready, make the zucchini noodles.  Heat a large nonstick skillet over medium heat, add oil, onions and garlic and cook until fragrant, about 1-2 minutes.  Increase heat to medium-high and add the zucchini, seasoning lightly with salt and freshly ground black pepper.  Stir the zucchini to mix and cook for 3 - 5 minutes. 

Serve the zucchini noodles with a scoop of sauce (remember to remove bay leaf) and as many meatballs as you desire. Sprinkle with Parmesan cheese and enjoy!