Sunday, December 4, 2011

Mexican Inspired Chili

I'll admit, I found this recipe on Pinterest from this site.  I'm labeling this as Vegetarian as well since this would be just as amazingly tasty without the chicken.  Just make sure your beans are vegetarian, but you already know that.


I bought the iPhone 4s last week and have been OBSESSED with Instagram...

It's been gross, rainy, and cold here, so I'm loving that I finally have a slow cooker.  This chili was delicious and has less than 300 calories per serving!!!  I don't know yet how many servings this makes, but I'll have lunch/dinners for the week.  I'm guessing about 8 servings or so.

  • 1 onion, chopped 
  • 1 16-oz can black beans 
  • 1 16-oz can kidney beans 
  • 1 8-oz can tomato sauce 
  • 2 cans of corn
  • 2 cans of diced tomatoes
  • 1 packet taco seasoning (less sodium kind)
  • 1 tbsp cumin 
  • 1 tbsp chili powder 
  • 4 boneless chicken breasts
  • 1 jalapeno, chopped
  • chopped fresh cilantro (garnish)

Combine all ingredients, except for chicken and cilantro, in the slow cooker and mix.  Place chicken breasts on top of the mixture, cover, and cook (high for 4 hours then low for 2 hours).  30 minutes before serving, remove chicken, shred, place chicken back in slow cooker, and mix.  Once in bowl, add shopped cilantro on top of chili.  Enjoy!





Thursday, December 1, 2011

Tomato Olive Chicken

I FINALLY bought a slow cooker.  I cannot believe it’s taken me this long…  We have two dogs and both hubs and I are paranoid about the dogs getting into the slow cooker while we are away, so, I made a gutsy move.  I cooked in the slow cooker on Sunday, froze the meal, and reheated on Tuesday.  I was nervous.  Very nervous.  Would it be gross?  Stale? Mushy? Only one way to find out…

Here's what I used...
  • 2 chicken breasts cut in 2” cubes (uncooked)
  • ½ can of chicken broth
  • 1 can of diced tomatoes
  • 2 cups of sliced, fresh mushrooms
  • ¼ cup of diced onions
  • 1 cup of sliced olives (I bought pitted olives and sliced them myself)
  • 1 teaspoon of cumin
  • Sea salt & pepper to taste
  • 2 cups of brown rice

Directions – put everything into the slow cooker (excluding the rice) cook on high for 4 hours or low for 8 hours. 

If you’re eating right away, serve over a bed of brown rice.

If you’re freezing it, once it’s cooked, take the lid off for about an hour to let it cool down.  Once it’s cool enough that it won’t melt your storing container, bag it up and freeze.  I took the bag out of the freezer the morning of the day I was going to cook.  That evening (still mostly frozen), I put the dinner back in the crock pot and cooked again on high for about 1.5 hours.  Served it over the brown rice.  It was DELICIOUS!  And hubs liked it.  So…easy, painless, healthy, AND delicious?  To me…that’s a no-brainer! 

The only thing I would have done differently was freeze in 2 separate bags for 2 different nights or used less ingredients.  We wasted close to half of it because I unfroze it and re-heated it all at once.  Lemme tell you…once you cook something, freeze, re-heat it, you don’t want to re-freeze or store and then re-heat again.  I think food gets only 1 chance at re-heating, after that it gets thrown away.