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(Mildly) Spicy Pumpkin Chili

This recipe turned out much better than I had anticipated!  The slight taste of pumpkin sets it apart from other traditional chilis.  Yum yum!!

  • Servings: 6-8
  • Difficulty: easy
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Ingredients
*2-3 boneless, skinless chicken breasts, cut into pieces
*15oz black beans, drained & rinsed
*15oz garbanzo beans, drained & rinsed
*15oz pumpkin puree
*15oz diced tomatoes, drained
*1 cup riced cauliflower (more of you want a thicker chili)
*1/2 small red onion, chopped
*2 cups low sodium chicken broth
*1 tsp cumin
*2 tsp red pepper flakes (I’ll add more next time to make it spicier)
*2 tsp chili powder (I’ll add more next time)
*1-2 cups fresh spinach

Directions:
*Place all ingredients EXCEPT spinach in a crockpot, stir to combine, and set on low for 6-8 hours, until chicken is cooked through.

*Add spinach & stir 30 minutes prior to serving.

*Top with avocado & enjoy!

 

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This made so much that I had tons of leftovers for lunches the following days, and I even froze some of it!  Please let me know if you try it out!!blogsig

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Spicy Roasted Chickpeas

You can make these as spicy as you want, or bring the “kick” down a bit.  Either way, chickpeas can make a great snack!  They are high in fiber, potassium, and Vitamins C and B-6.  This is so easy to throw together, though it does take a little timeTry these out and let me know what you think!

Spicy Roasted Chickpeas

  • Servings: ?
  • Difficulty: easy
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Ingredients

  • 2 cans chickpeas, drained
  • 2 cap-fulls Olive oil
  • ½ tsp sea salt
  • ½ tsp chili powder
  • ½ tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cayenne pepper

Directions

  • Preheat oven to 425F.
  • Place the drained chickpeas on a paper towel lined cookie sheet and let them air dry for 10-15 minutes.
  • Mix chickpeas with olive oil and sea salt, then transfer to parchment lined cookie sheet. Place in oven for 25 minutes, being sure to shake pan/stir chickpeas every 5 minutes.
  • Remove from oven and mix roasted chickpeas with remaining ingredients.
  • Return coated chickpeas to oven for 10 minutes.
  • Remove them, allow to cool, and enjoy!

 

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Chicken Enchilada Skillet

Threw this together the other night, and it turned out way better than I had imagined!  I love that it uses simple ingredients that you already have laying around the house, and isn’t as “high carb” as some other enchilada recipes.  Also – with it being so hot in the summer, I try not to use the oven very much – which makes this recipe definitely summer friendly, because it’s all on the stove!  Win win!

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Chicken Enchilada Skillet

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2-3 boneless, skinless chicken breasts, cut into cubes (about 1 inch in size or so)
  • 1/2 red onion, chopped/diced
  • 2 garlic cloves, minced (I used 2 tsp of minced garlic from the store)
  • Olive oil spray
  • 1 cup Green chile enchilada sauce (I used Frontera)
  • 1 bell pepper, diced
  • 1 can pinto beans, drained and rinsed (you can swap in black beans but the hubs prefers pinto so that’s what I used)
  • 1 cup frozen corn/1 can corn
  • 4oz can diced green chiles, optional (this adds a kick – and we loved it!)
  • Cauliflower rice, cooked (I use the frozen kind and toss it in the microwave – could also use brown rice instead!)
  • ½ tablespoon of chili powder
  • ½ – 1 tsp cumin
  • Shredded cheddar cheese (optional, for topping)
  • Avocado slices (optional, for topping)
  • Hot sauce/salsa (optional, for topping)

Directions

  • Spray skillet with olive oil and turn stove/burner to medium heat. Add chicken, cook thoroughly until no longer pink in the center, about 6-8 minutes or so.
  • Remove chicken, set aside. Spray skillet again with olive oil spray.
  • Add onion, garlic, and bell pepper – stir intermittently to prevent sticking and cook until onions are fragrant (and/or a little translucent).
  • Add enchilada sauce, corn, green chiles, pinto beans, chili powder, and cumin, stir frequently. Allow to heat through thoroughly.
  • Add chicken back to skillet and mix well. Once heated through, turn off burner and remove skillet from heat.  Sprinkle cheddar cheese (if using) on top, cover skillet, and allow cheese to melt, approximately 2-3 minutes.
  • Serve over cooked brown rice or cauliflower rice, and top with the optional toppings above – enjoy!!

This simple recipe is quick and easy – I hope you like it as much as we did!

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Chicken Caesar Salad – Healthified

Get your grills going, friends!  This Chicken Caesar Salad is deeeelish, and we love to grill the chicken, but you can certainly put it in the oven if you’d like.  This is a classic salad, with a little modification to make it “healthified” – the hubby still loved it, so hopefully you will, too!  Great for summer nights when it’s hot out and you want something light and easy.

Chicken Caesar Salad

  • Servings: 2-4
  • Difficulty: easy
  • Print

Ingredients

  • 3-4 boneless, skinless chicken breasts, cut in half lengthwise
  • Grilling spray (optional, but my hubby likes to use it when we grill)
  • Romaine lettuce (you can buy it chopped or buy it all intact and wash and chop it yourself – up to you!)
  • 2-3 roma tomatoes, chopped
  • ½ red onion, thinly sliced
  • Shredded parmesan cheese
  • Caesar salad dressing (I use a yogurt based dressing by Bolthouse {see photo below} – tastes delicious and is much better for you!)

Directions

  • Spray grill grates with grill spray and set to medium (about 50%) heat.
  • When hot, place chicken on the grill. Grill for approximately 7 minutes, then flip, cook for another 7 minutes.  May need to flip one more time and grill an additional 2-3 minutes – just make sure the inner temperature is at least 165F.
  • When chicken is fully cooked, remove from grill and allow to cool for a few minutes. Then cut into 1” slices.
  • Place desired amount of romaine lettuce, chopped tomatoes, and thinly sliced red onion in your bowl/plate (whatever you’re using). Feel free to be generous with your servings – you really can’t go wrong with veggies!
  • Next add chicken and sprinkle a small amount of parmesan cheese (keep it to 2Tbsp or less) over your salad.
  • Drizzle with dressing (again, 2Tbsp or less) and enjoy! May crack some black pepper over the top as well.

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This dressing is AMAZING and SO much healthier for you!!

This recipe is so delicious, and there’s absolutely no need for croutons.  You won’t even miss them!  Be sure to comment if you try it out! 😉

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Instant Pot Chicken Fajita Pasta

OH. MY. GOODNESS. If you have an Instant pot, you need to make this meal IMMEDIATELY. Especially if you’re starved for a good pasta dish – never fear!  My husband didn’t think this sounded that great, but after he tasted it he had one huge bowl and went back for seconds.  Having celiac disease for so long (and not having great options for gluten free pasta when I was diagnosed – there are MUCH better options now!) I have gotten away from pasta dishes – but no more!  If this is any indication of the deliciousness that I can have – I’m all for it!

Instant Pot Chicken Fajita Pasta

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 3-4 boneless, skinless chicken breasts, cut into cubes (about 1 inch in size or so)
  • 1 red onion, chopped/diced
  • 5 garlic cloves, minced (I used 5 tsp of minced garlic from the store)
  • 2 Tbsp olive oil
  • 3 Tbsp fajita or taco seasoning, divided in half (I use Trader Joe’s)
  • 1 cup low sodium chicken broth
  • 2 bell peppers, seeded and diced (any color – I used 1 red and 1 green)
  • 5 oz can diced tomatoes (no salt added!) – DO NOT DRAIN
  • 4oz can diced green chiles (see photo below for which one I used), optional (this adds a kick – and we loved it!)
  • 8oz dry, gluten free penne pasta (see photo below for the brand I used)
  • Red pepper flakes, optional, to taste
  • Shredded cheddar cheese (optional, for topping)
  • Avocado slices (optional, for topping)
  • Hot sauce (optional, for topping)

Directions

  • Add olive oil (2 Tbsp) to instant pot, set to “Suate”, and allow to oil to heat. Once hot, add chicken and ½ taco seasoning (1.5 Tbsp).  Stir well to coat, and cook until chicken is white
  • Add onions, garlic, bell peppers, and the rest of the seasoning (1.5 Tbsp). Stir well to coat, and continue stirring drequently until vegetables are slightly tender – about 2-3 minutes
  • Add tomatoes (WITH juices – DO NOT DRAIN), chicken broth, diced green chiles, and dry pasta to the pot. Stir to mix well, place cover on instant pot, lock in place, and select Manual (or pressure cook) option for 6 minutes. Make sure valve is set to SEAL.
  • Once finished, quick release the pressure and remove cover (once all pressure is relieved). The juices should be mostly absorbed.  Stir to mix, then serve!  Add any of the optional additions to top it off, and enjoy!

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Maker:S,Date:2017-10-14,Ver:6,Lens:Kan03,Act:Lar02,E-Y

I think this is going to become a frequent meal in our house – we both thought it was so good!  And soooo easy – did I mention how much I love my instant pot?!

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Enjoy! And as always, let me know what you think when you try it!

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Chicken and Artichokes

Alright, you all know I’m in love with my instant pot, but this recipe is an easy peasy STOVETOP one that I will never give up!  I make it SO often, I barely need to measure the ingredients anymore.  My husband requests it frequently – so it’s definitely a winner in our book. I hope you enjoy it as much as we have (and continue to!)

Chicken and Artichokes

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 3-4 boneless, skinless chicken breasts, cut into cubes (about 1 inch in size or so)
  • 1 red onion, chopped
  • 5 garlic cloves, minced (I used 5 tsp of minced garlic from the store)
  • Olive oil spray (may want to add about 1 Tbsp olive oil as well, that’s optional)
  • 1 jar/can artichokes, drained and chopped
  • 2 cups low sodium chicken broth
  • 1 Tbsp maple syrup or honey
  • Garlic powder, to taste
  • Ground black pepper, to taste
  • Handful spinach (optional)

 

**Ideally for this recipe, you will want a skillet/pan that has a cover**

 

Directions

  • Spray skillet with olive oil spray and place on stove, heat to medium. Add chicken and cook, approximately 4 minutes on each side.
  • Remove chicken and set aside
  • Spray pan with olive oil spray (or add in 1Tbsp olive oil), and add onion and garlic. Cook until translucent, stirring as needed. Add artichokes, chicken broth, maple syrup or honey (maple syrup tends to give it a little thicker texture, which I enjoy), sprinkle with garlic powder and black pepper.  Simmer for a few minutes.
  • Add chicken back in and mix to stir. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
  • Once cooked, add in spinach (if using).  Let stand 5-10 minutes and serve! We serve over brown rice (or sometimes riced cauliflower)

 

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Yum yum!! This is a recipe that I make at least once every 2 weeks – it’s so easy, and it ends up being so tasty!! My husband loves it as well.  We have topped it with various things over the several times we’ve enjoyed it – including gluten free soy sauce or liquid aminos, red pepper flakes, and even sriracha sauce!  Just depends what you’re in the mood for!blogsig

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Instant Pot Chicken and Veggie Soup

Okay, can I just say how much I LOVE my new Instant pot?!  Seriously!!  Meal prepping with is it a breeze, and I love throwing ingredients in and having a full meal prepared within minutes (especially when life gets chaotic!)   I’ve had so much fun playing with it!

I just started a new fitness program with a pretty strict nutrition plan, so I was happy to have this recipe work out well – it’s clean, healthy, gluten free (of course) and EASY!  Hubby approved (like I would share one with you that wasn’t! He’s my best taste tester!)

Throw these ingredients in and enjoy this yummy, hot soup just minutes later!

Instant Pot Chicken and Veggie Soup

  • Servings: 6ish
  • Difficulty: easy
  • Print

Ingredients

  • ½ red onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 2 cloves garlic, minced (or 2 tsp minced garlic)
  • 3 boneless, skinless chicken breasts, trimmed
  • 1 zucchini, chopped (I cut mine into half moons)
  • 16-18oz low sodium vegetable broth (I used 18oz, but I realize that’s an odd amount so feel free to cut back to 16oz, or add more in if you like it even more soup-y!)
  • 1 can diced tomatoes (do NOT drain)
  • 2 cups spinach
  • Sea salt and ground pepper, to taste

 

Directions

  • Spray inner pot of Instant Pot with olive oil cooking spray
  • Set instant pot to “Saute”, and add red onion, celery, and carrots. Saute for a few minutes, until onion is almost translucent
  • Add minced garlic and saute for a minute or two more
  • Turn Instant pot off. Add chicken, zucchini, tomatoes, and vegetable broth.  Place cover on Instant pot and lock in place; set to manual/pressure cook for 12 minutes (longer if using frozen chicken breasts). Make sure the steam release handle is set to “sealing”.
  • Quick release once cooking time is through. Once steam is released, remove chicken and shred.  Add spinach to the pot and allow to wilt while shredding the chicken.
  • Add shredded chicken back into the pot, stir to combine, and serve! Add sea salt and pepper to taste (may also add some cheese on top, if you’d like!

 

 

chickenveggiesoupConvenient, easy, and fast!! Hope you like this recipe as much as we did!!blogsig