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Chicken Verde Chili

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This hearty chicken chili verde is a one-pot wonder. Serve it in bowls or turn it into over-the-top nachos! Yum!

Ingredients

  • 1 pound organic boneless, skinless chicken thighs
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper
  • 4 tablespoons vegetable oil, divided
  • 32oz chicken stock
  • 1/2 cup yellow onions, diced
  • 1/2 cup celery, diced
  • 1/4 cup green bell peppers, diced
  • 1 tablespoons jalapeno pepper, seeded and minced
  • 1 tablespoon ground cumin
  • 1/8 teaspoon ground cayenne
  • 2 cups tomatillo salsa, green verde salsa
  • 2 cups canned great northern white beans, rinsed

Directions

1. Season chicken thighs with 1 teaspoon kosher salt and 1 teaspoon ground black pepper.

2. In a large 8-quart Dutch oven, add 2 tablespoon vegetable oil and heat over medium high heat. Once the oil it heated, add the chicken to the pot and sear both sides until golden brown.

3. Lower the temperature and add chicken stock. Allow to cook until chicken is cooked thru and tender, about 20 minutes.

4. Remove chicken and any stock from pan. Set aside.

5. Bring heat to medium, add remaining 2 tablespoons vegetable oil. Add the onions, celery, green bell peppers and remaining 1 teaspoon salt, sweat until tender. Add in the minced jalapenos, cumin, cayenne and tomatillo salsa, reduce heat. Add chicken broth back to pot. Allow to simmer for about 30 minutes.

6. Shred the chicken and then add along with the white beans and simmer for an additional 15 minutes. Taste test if more salt is needed and adjust if necessary. Serve with cilantro and avocado.

NOTE: If wanting to top on nachos, do not add broth back to pot in step 5.

 

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Crock Pot Sausage, Spinach and White Bean Soup

I love soup and Fall is the perfect time for soup. And lately Ive been trying to use my crockpot more and it is an amazing thing. I love starting it early in the day and then not rushing after school pickup to worry about what to cook and how much time I have. Now that I have a Kindergartner who doesn’t get out of school until mid afternoon, dinner time really sneaks up fast on us. So hopefully I’ll be having more successful crock pot meals that I can share with you. Please share what is your favorite crock pot recipe and I’ll give it a try, Enjoy!

Crock Pot Sausage, Spinach and White Bean Soup

Sausage Spinach White Bean Soup

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 (12.8-ounce) package smoked sausage, thinly sliced, I used a garlic Chicken Sausage
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 (15-ounce) cans Great Northern beans, drained and rinsed
  • 1/2 teaspoon dried oregano
  • 2 bay leaves
  • 4 cups chicken broth
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cups baby spinach

DIRECTIONS:

  1. Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until lightly browned, about 3-4 minutes.
  2. Place sausage, garlic, onion, carrots, celery, beans, oregano and bay leaves into a slow cooker. Stir in chicken broth until well combined; season with salt and pepper, to taste.
  3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in spinach until wilted.
 
Sausage Spinach White Bean Soup
This soup is perfectly paired with a loaf of homemade bread.

Easy Crockpot Mexican Cheese Bean Dip

This dip is so easy to make and perfect for game day. I had my 5 year old help me and she had so much fun. You can make this in a crockpot or a cast iron skillet, both ways are delicious, the crockpot might be just a touch easier. Enjoy!

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Easy Crockpot Mexican Cheese Bean Dip

Ingredients

1/4-1/2 cup Mozzarella cheese

1/4-1/2 cup Cheddar or Mexican blend cheese

1 can diced tomatoes with chiles (including juice)

1/4 cup cilantro

1 can black beans

1 small yellow onion

1 tbsp olive oil

1 jalapeno

2 T taco seasoning

For Serving

Serve with tortilla chips, avocado and lime wedges

Directions

  1. Heat oil in skillet, salute onion for about 3-4 minutes. Add taco seasoning and cook an additional 30 seconds to 1 minute. Transfer onion to crockpot if using a crockpot or keep in cast iron skillet.
  2. Add diced tomatoes, jalapeño, half of the cilantro and rinsed beans.
  3. Sprinkle top with cheese and cover top. Give a little stir and cover with lid.
  4. Cook in slow cooker on high for 2 hours or slow for 4 hours. Cast iron on low for 1-2 hours.
  5. Mix well, then add remaining cilantro and add chopped avocado right before serving.

 

 

BBQ Cauliflower Salad

Cauliflower, or the “magical plant of wonder” as it’s known around these parts, is a shape-shifting vegetable that can transform into “rice,” “steak,” or even pizza crust. I like to think of it as the crunchy superhero of healthy eating.

In fact, it’s a superfood loaded with vitamins C, K, a bunch of Bs, heart-healthy omega-3 fatty acids, and biotin, which promotes healthy skin and hair. In short, it’s a veggie that helps keep you healthy and pretty. Cauliflower should wear a cape.

As if cauliflower weren’t versatile enough, it takes the place of chicken in this recipe for hearty barbecued salad that’s perfect for summer grill-outs or a bring-to-work lunch.

Chock-full of greens, fiber and protein, this barbecued cauliflower salad works as a stand-alone meal or as a side to a lean protein.

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BBQ Cauliflower Salad

Serves 4
Prep Time 15 Mins
Cook Time 15 Mins
Ingredients
  • ½ medium cauliflower, cut into florets (or 3 cups florets)
  • ½ tsp. olive oil
  • ¼ cup barbecue sauce, reduced-sugar
  • 3 cups coarsely chopped kale
  • ½ cup canned black beans, drained, rinsed
  • ½ cup corn kernels
  • ¼ medium red onion, chopped
  • 1 medium carrot, shredded
  • ¼ cup ranch dressing
  • ½ medium avocado, sliced
Instructions
  1. Preheat oven to 350º F.
  2. Place cauliflower on a large baking sheet.
  3. Drizzle with oil. Toss to blend. Bake for 5 to 7 minutes.
  4. Brush cauliflower evenly with barbeque sauce. Bake for an additional 3 to 4 minutes, or until tender-crisp. Set aside to cool.
  5. Combine lettuce, beans, corn, onion, carrot, and Healthier Ranch Dressing in a medium serving bowl; toss gently to blend.
  6. Top with cool cauliflower and avocado. Serve immediately.
Tips:
  1. Look for barbecue sauce that has an ingredient list that does not contain artificial sweeteners, additives, or preservatives. There are many brands on the market that are sweetened with small amounts of honey, maple syrup, or molasses.
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Nutrition Facts from Beachbody

Maple Bacon Breakfast Pie

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I know I’m not the only person out there who LOVES BRUNCH! It is the best meal to get together with friends and family and just hang out and enjoy some delicious food. Quiche is a dish that I see a lot at brunches and even breakfasts but I did a little twist with a bacon lattice top. Which made this dish a show stopper! The only complaint I had was that it was a little tough to cut and the bacon kept it soooooo hot. Next time I think I could crumble some bacon on top and call it good but if your having company and want your dish to impress do an easy lattice with your bacon strips and your guests will be raving about how fancy you are! Enjoy!

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Maple Bacon Breakfast Pie

Ingredients

  • 1 Pie Crust
  • 2 cups 2% milk
  • 4 large eggs
  • 3 green onions, sliced
  • 1 cup shredded cheddar cheese
  • 3 slices bacon, cooked and crumbled
  • 2 cups cooked diced potatoes, or hashbrowns
  • salt and pepper to taste
  • 10 slices thick bacon
  • maple syrup for brushing

Directions

  1. Preheat the oven 350F
  2. Whisk eggs, milk, salt and pepper in a large bowl.
  3. Add cheese, hash browns, green onions and crumbled bacon. Stir to combine.
  4. Put the pie crust in the bottom of a 9 inch pie dish.
  5. Pour egg mixture into pie pan. Bake for 35-40 mins. Make sure the quiche is firm enough to lay the bacon on top of it. NOTE: you can put strips of foil around the crust edges to prevent burning.
  6. Increase temp to 450F.
  7. Remove foil on the edges of the quiche. Weave the bacon into a lattice on top of the pie. Brush the strips of bacon with a little maple syrup.
  8. Bake for 15 minutes until bacon is done. If you like your bacon extra crispy pop it under the broiler for a few minutes until your desired crispiness.
  9. Let sit for 5 minutes before serving.
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I served mine with some fruit, extra bacon and english muffins or bun buns as my daughter named them!

 

 

 

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Skinny Chicken Tortilla Soup

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It was beyond windy today. I mean you know it’s a windy day when your BBQ literally flys off your deck. No joke I heard a loud crash and looked out and it was on the ground, down 5 steps all the way in the yard. Craziest thing that has ever happened from the wind. I wanted to make a nice warm soup to warm my family up so figured Id try and make up a delicious soup. This recipe is low in calories and fat but not low in taste. You will not be disappointed, enjoy!

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Skinny Chicken Tortilla Soup

Soup Ingredients

  • 2 tsp olive oil
  • 1 cup onion, chopped small
  • 1 cup celery, sliced
  • 1 cup sliced carrots
  • chopped cilantro stems and some leaves
  • 2 garlic cloves, minced
  • 2-4 roma tomatoes
  • 1 cup water
  • 3 cups low-sodium organic chicken broth
  • 3 cups shredded organic chicken
  • 1 can low-sodium black beans
  • 1 tsp dried oregano
  • 1 tsp chilli powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper (omit if you are worried of spiciness)
  • salt and pepper to season chicken

Toppings

  • avocado
  • pepperjack cheese
  • homamde tortilla chips (recipe below)
  • chopped cilantro

Directions

  1. Heat oil in large saucepan over medium-high heat. Add chopped onion, carrots and celery; cook, stirring frequently, for about 5 minutes and until veggies are soft. Add garlic and cilantro, stir frequently, for about 1 minute. Add tomatoes; cook, stirring frequently, for about 5 minutes and until tomatoes are soft.
  2. Add veggie mixture to a high-speed blender with 1 cup water, blend until smooth.
  3. Transfer back to pot and add broth, beans, chicken and seasonings. Bring to a boil. Reduce heat to medium low and cook for about 10 minutes. (Or simmer until ready to serve)
  4. Top each serving with your toppings.
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Tortilla Strips

  • 10 small corn tortillas, cut into 1/4″ strips
  • 2 T olive oil
  • 1 tsp sea salt

Instructions

  1. Preheat oven to 375F, loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 minutes, or until crisp and lightly golden brown; set aside.

NOTES

For a vegan version replace chicken broth with low-sodium organic vegetable broth, omit chicken and add an extra can of black, red kidney or pinto beans.

 

Chocolate Avocado Pudding

Ive seen so many people put avocados in pudding then finally I tried it. Turns out your pudding is so smooth and you can’t taste avocado at all.  This is a great way to add avocados to your kids plates without them know it. Enjoy!

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Chocolate Avocado Pudding

serves: 2

prep time: 10 MINUTES

cook time: 3 HOUR CHILL TIME

total time: 3 HOURS 10 MINUTES

INGREDIENTS

1/2 cup unsweetened almond milk
1 ripe avocados, peeled and pitted
1/4 cup unsweetened cocoa powder
1/4 cup tablespoons pure maple syrup
1 teaspoons vanilla extract
1/8 teaspoon ground cinnamon
Pinch of sea salt
Raspberries, for garnish

Directions

  1. Blend all ingredients in blender for about 1 minute, or until smooth.
  2. Pour in little ramekins and chill in the fridge for 3 hours.

I would call this recipe more of a mexican chocolate pudding because of the cinnamon. I might try it next time with out it to see if it makes a difference. But if mexican hot chocolate is your favorite then leave this recipes as is.

Quinoa Stuffed Peppers

 Quinoa Stuffed Peppers

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Ingredients

  • 1 cups cooked quinoa
  • 1 cup corn kernels
  • 1/2 cup canned black beans, drained and rinsed
  • 1/2 cup shredded pepper jack cheese
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder, or more to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 4 bell peppers, tops cut, stemmed and seeded

Instructions

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine quinoa, corn, beans, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
  • Spoon the filling into each bell pepper cavity. Place on baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
  • Serve immediately.
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Easter Coloring Sheets

Easter Coloring Sheets

With Easter being a just 3 weeks I figured what better thing to do today then color some Easter pictures. Ive been battling a horrible cold all week and haven’t wanted to go outside and play to much so I’ve been trying to come up with fun things to keep the little entertained in the house. I found these coloring sheets online so I figured Id share them with you! Have a wonderful Sunday!! And happy early Easter!

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Creamy Chicken and Mushroom Soup

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It was so windy all day and the power kept flickering, with a cold looming over all of our heads I figured soup was the best option for dinner. I went to my Pinterest soup board and figured something would look good on there and I had all the ingredients already, so it was a double win for me.

The soup smelt amazing while it was cooking and tasted just as good as it smelled. I lightly buttered some crusty bread and threw it on my grill cast iron pan and it was the perfect side to this soup.

I know some people think eww mushrooms but the mushrooms made this nice and hearty and very filling. We are all mushroom fans in our house so if your house is too then you have to make this. My 2 year old loved it, her favorite parts were the chicken and mushroom. Enjoy!

Creamy Chicken and Mushroom Soup

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So cozy, so comforting and just so creamy. Best of all, this is made in less then 1 hour from start to finish – so quick and easy!

Ingredients

  • 1 tablespoon olive oil
  • 8 ounces boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock
  • 1 bay leaf
  • 1/2 cup half and half
  • 2 tablespoons chopped fresh parsley leaves
  • 1 sprig rosemary
  • Crusty Bread to serve with soup

Instructions

  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  • Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
  • Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. (you can let this simmer for a bit at this point if your not ready to serve it)
  • Stir in half and half until heated through, about 2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
  • Serve immediately, garnished with parsley and rosemary, if desired.