(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

Chicken Enchilada Soup

Here’s a yummy soup to warm you up in the cold winter months!  Chicken Enchilada Soup – easy, tasty, and the best part is…it’s made with a crockpot/slow cooker!!

Enjoy the recipe!

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And there you go! For those of us who need to be gluten free, make sure you check the ingredients on the enchilada sauce that you purchase!

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Crock Pot Pork Carnitas

I can’t tell you how DELICIOUS these Crock Pot Pork Carnitas are – so easy, 21 Day Fix Approved, and (maybe even more importantly) husband approved!!  These are packed full of flavor and just a nice change from the typical chicken or fish dishes.

If you LOVE burrito bowls from Chipotle like I do, this is a nice healthy alternative for you to make at home!  And it’s EASY!!

I threw it all in the crock pot one morning, whipped up shakeology and headed off to work.  You all know I LOVE my shakeology – it’s a superfood meal replacement shake that is quick, easy, tasty, and provides 70+ nutrients.  Yum!  Send me a message or comment if you want to learn more about this deliciousness! img_20161130_071042

But, I digress.  Back to our carnitas…it’s so nice to come home knowing that your supper is 99% ready!  Plus, the smell is heavenly!

Crock Pot Pork Carnitas

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

For the crock pot:

  • 2-3 pounds pork shoulder, boneless, fat trimmed off
  • 1 cup low sodium chicken broth (an additional ½ cup may be necessary)
  • 4 cloves garlic, sliced
  • 1 Tbsp olive oil
  • Olive oil cooking spray (I use Pam)
  • 1 small can chipotle peppers in adobe sauce (may want to chop the peppers before adding them in)
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder or minced onion
  • 1 tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp chipotle chili powder
  • 1 tsp oregano
  • Pueblo chiles (could also use jalapenos, if you like), chopped/sliced

Optional ingredients to complete your carnitas bowl/tacos

  • Brown rice
  • Corn tortillas (we didn’t use these but you could!)
  • Shredded cheese (we used Colby jack, but you could use a fiesta blend if you like)
  • Guacamole
  • Salsa

Directions

  • Make sure the fat is trimmed off of the pork before getting started. Heat the olive oil on high heat in a large pot or large skillet, and brown all sides of the pork.  Transfer pork to a cutting board or large plate and let cool
  • While pork is cooling, mix garlic powder, onion powder/minced onion, cayenne pepper, cumin, chipotle chili powder, and oregano in a bowl.
  • When the pork has cooled, use a knife to cut slits in it; insert slices of garlic into the slits.
  • Rub the spice mixture all over the pork
  • Spray the inside of your crock pot with olive oil cooking spray. If you’re using a crock pot cooking bag, I still suggest spraying the inside of the bag to reduce sticking/burning.
  • Place pork and chipotle peppers in adobe sauce in crock pot, then pour in the 1 cup of chicken broth.
  • Cook on low for 10 hours
  • In the last hour of cooking, add pueblo chiles (if you’re using them). This is also when you can add the additional ½ cup chicken broth, if you choose.  If you’re adding jalapenos, you can add them at this point or saute them on the stovetop closer to the end to cook them up quickly.
  • When fully cooked, drain excess fluid from crock pot and use two forks to shred.
  • Create your bowls or tacos using the optional ingredients listed above along with the crock pot contents!

Enjoy!!  Let me know how you like it!!

img_20161130_1904361heartEnjoy!!

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 🙂

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

Easy Pulled Pork Recipe

Pulled pork…do the words just make you salivate?  I’ve seen so many pulled pork recipes, but this one (slightly modified from the original recipe at skinnymom.com) was soooo yummy, and I didn’t feel guilty eating it!  It is PACKED with flavor…and who doesn’t love throwing something in the crock pot and not think about it for 6 hours?  Me! Me!

I typically think of crock pot recipes as “winter” recipes, but this is GREAT for summer.  Let’s be real – summer can be as busy as winter, and with this recipe, you’re not heating up your entire kitchen by using the oven!  Win, win, win.

Enjoy, all!

Easy Pulled Pork Recipe

  • Servings: 8-10
  • Difficulty: easy
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Ingredients

  • 2(ish) lb pork loin; trim off fat prior to beginning
  • 2 small white onions, each cut into 1/4ths
  • 2 Tbsp garlic powder
  • 1 Tbsp brown sugar
  • 2 Tbsp chili powder
  • 1-2 Tbsp cumin
  • 1 tsp cinnamon
  • 1-2 tsp salt
  • 1 tsp ground black pepper
  • 1 cup low sodium chicken broth
  • 1 cup preferred barbecue sauce (we use Sweet Baby Ray’s original flavor)

Directions

  • Trim fat off of pork, pat dry, and cut the loin into 4 large pieces
  • In a mixing bowl, combine garlic powder, brown sugar, chili powder, cumin, cinnamon, salt, and pepper; mix well

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    Dry rub mixture
  • Line a baking sheet with aluminum foil and spray with non-stick cooking oil spray
  • Pour the dry rub mixture onto baking sheet, and coat each piece of pork in it

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    Four pieces pork loin coated with dry rub mixture
  • Place the onions in the slow cooker and lay pork pieces over them
  • Pour the chicken broth around the pork
  • Cover and cook on low for 6-8 hours (only took 6 hours for us); could potentially cook on high for 4-5 hours (I have not tried it)
  • Once pork is cooked through, transfer it to a bowl and shred with two forks
  • Using a strainer, drain the liquid and onions from the crockpot, SAVING the liquid. You may discard the onions (though my husband ate them up as a snack – they are quite tasty!)
  • Put the pork back into the crock pot, or if you’re going to serve it immediately, make sure it’s in a large bowl. Add ¼ cup saved cooking liquid (may increase this to ½ if the meat seems dry, but I would start with ¼) and stir in the barbecue sauce

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    Nearing the end!  I placed the shredded pork back in the crock pot and mixed the remaining ingredients, though if you’re going to serve immediately you could keep the shredded pork in a bowl and mix in remaining ingredients.

Now it’s ready to serve!  My hubby had it on a bun, while I had mine open face over two pieces of gluten free bread.  We had homemade cole slaw as our side (maybe I’ll share that recipe sometime!) but you can have whatever you like!

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YUMMO.  Hubby approved – he went back for…not seconds, but thirds, I do believe.  Ha!  Let me know what you think of it!heart