(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
  • Print

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!

 

73342431_10100616082877175_1965124198514819072_o

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

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
  • Print

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!

 

chickpeas

Easy peasy!blogsig

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.

MVIMG_20180701_205009
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! 😉

MVIMG_20180701_205228

 

blogsig

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!

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

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?!

20180217025745

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

blogsig

 

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

Easy Bruschetta Chicken

I’m no gourmet chef, but I did really like this easy bruschetta chicken that I threw together the other night! Few ingredients & simple recipe, but ended up quite tasty!

Easy Bruschetta Chicken

  • Servings: 2-3
  • Difficulty: easy
  • Print

Ingredients

  • 2-3 boneless, skinless chicken breasts (thawed if frozen)
  • 14 oz can diced tomatoes (I used petite diced)
  • ⅓-½ cup shredded mozzarella cheese
  • 1-2 garlic cloves, minced
  • Olive oil cooking spray
  • 3 Tbsp balsamic vinegar
  • 3 tsp extra virgin olive oil
  • Fresh basil, chopped, or 1-2 tsp dried basil

 

Miscellaneous

  • Aluminum foil
  • Olive oil cooking spray

 

Directions

 

  • Preheat oven to 375°F

 

  • Spray oven safe cooking pan with olive oil spray
  • Sprinkle garlic powder and grind black pepper on chicken breasts, place in pan, cover, cook for 35 minutes or until internal temp is 165°
  • Drain canned tomatoes and place in bowl. In the same bowl, combine extra virgin olive oil, balsamic vinegar, minced garlic, and basil. Mix all together, place in refrigerator until chicken is ready
  • Remove chicken from oven when cooled through and divide shredded mozzarella cheese over them evenly. Place back in over for 3-4 minutes, till cheese is melted
  • Remove chicken from oven, remove tomato mixture from refrigerator. Spoon tomato mixture evenly over chicken & serve!

Hope you enjoy this yummy recipe!!  We enjoyed it over brown rice with a side of steamed broccoli. May drizzle a little more balsamic vinegar over, if needed!IMG_20170826_220601_358-01heart

Santa Fe Chicken Chili

Hey all!! Sorry I’ve been MIA – SO much has happened and I can’t wait to write some posts to fill you all in.  However, this post is about…dun dun dun… A RECIPE!

A very, very yummy recipe, at that.  I will say – BE SURE TO HALF THE RECIPE IF YOU DON’T WANT LEFTOVERS…it makes A LOT.

I love this recipe because you can make it as mild or as spicy (spicy spicy spicy for us!!!) as you’d like.  Throw it all in the crockpot (perfect for FALL!) and leave it all day.  Come home to a DELICIOUS smelling home and a NOM NOM NOM worthy meal.

Enjoy 🙂

santafechickenchiliheart

If you try it out, please let me know how you like it!

Un-stuffed Pepper Skillet

Aaaand I’m BACK with a new recipe!  I’m sorry I’ve been MIA for a bit, but life has been CRAAAZY.  Ready to get back at it and provide some great posts/recipes/tips for you all!

This recipe is a meal prepper’s DREAM!  It’s easy to put together, doesn’t take much time, and voila!  You have lunches for the next 2 days.  Additionally, this recipe would be SO easy to double or even triple if you need more than 2 servings.

Kudos to The Garlic Diaries (http://www.thegarlicdiaries.com) for the original recipe – to make it perfect for me, I had to tweak just a couple of things!

It’s so tasty – FULL of flavor and of course a CLEAN and HEALTHY recipe.  21 Day Fix approved!  My hubby can’t stand ground turkey, but he tried a bite and had to admit it was yummy.20160814_193737

20160814_195119

Un-stuffed Pepper Skillet

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

  • ¼ pound lean ground turkey (I use the 93% lean version)
  • 1 red bell pepper, diced
  • ½ red onion, diced
  • 4 cloves garlic, minced
  • ¼ cup cherry tomatoes, quartered
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • ¾ tsp oregano
  • Olive oil cooking spray, or 2 tsp olive oil
  • 1 tsp lime juice
  • ¼ cup shredded cheese (I used Colby jack and Monterey blend, but you could use cheddar)
  • 2-3 peppers (I used roasted pueblo chiles, but you could use jalapenos, serranos, or poblanos, depending on how spicy you want it!)
  • Optional: ½ cup cooked brown rice

Directions

  • Spray skillet with olive oil cooking spray (or add 1tsp olive oil to skillet) and heat on medium high heat
  • Once heated, add ground turkey and allow it to brown and cook through, stirring occasionally
  • **At this point you would want to cook your brown rice per the directions, if you choose to add that**
  • Once turkey is cooked, add ½ tsp cumin, ½ tsp chili powder, ½ tsp paprika, and ¼ tsp oregano, stirring to combine
  • Place turkey in a bowl and set aside.
  • Spray skillet again with olive oil cooking spray, or add remaining 1 tsp olive oil
  • Add the red bell pepper, onion, garlic, and chile peppers, allow these to cook for a few minutes
  • Add cherry tomatoes to veggie mixture; let all veggies cook through until softened. You may need to add 1 Tbsp or so of water if they begin to dry
  • When the veggies are nearly cooked through, add remaining ½ tsp cumin, ½ tsp chili powder, ½ tsp paprika, and ½ tsp oregano. Stir to combine.
  • Add the cooked turkey back in to skillet. (Add brown rice at this time if you choose to use it)
  • Pour in your lime juice and stir all to combine
  • Lastly, add cheese and stir to combine

As I said, I tweaked the original recipe, so you are welcome to tweak this to make it perfect for you!  I have considered adding some spinach in – not sure how that would go but I think it’d be fine PLUS you sneak in some leafy greens – always a good thing!

20160814_195938

Enjoy, my friends!

heart