Crockpot Queso Chicken Chili

Everyone NEEDS to make this on Sunday. Buy the ingredients, throw them in your crockpot, run errands/go to the gym/go to brunch/etc., then come home to a delicious meal you can eat all week. This chili is a little spicy, a little creamy, and absolutely delicious!

This recipe is only slightly modified from Pinch of Yum:

Crock Pot Queso Chicken Chili

Ingredients:

1 pound boneless, skinless chicken breast
3 cups salsa, divided
1 1/2 cups water
1 teaspoon cumin
2 teaspoons chili powder
1/2 teaspoon salt
3 bell peppers, minced
1 cup frozen corn kernels
1 14-ounce can black beans, rinsed and drained
4 ounces fat free cream cheese
4 ounces lite cheddar or Pepper Jack cheese
Cilantro for topping

Directions:

1. Place the chicken breasts, 1 1/2 cups salsa, water, cumin, chili powder, and salt in the crockpot. Cover and cook on high 3-4 hours or low 6-7 hours. When the chicken is done, shred the meat directly in the crockpot using two forks.

2. Pat the minced peppers dry with a paper towel. Place the bell peppers in a large nonstick skillet high heat WITHOUT oil. This creates the browned, roasted look on the outside of the peppers. Stir once and repeat until the peppers are nice and browned.

3. After the chicken has been shredded, add the peppers, corn, black beans, remaining salsa and cream cheese to the crockpot. Stir and replace cover, allowing the cream cheese to the crockpot. Let the soup simmer for another 15-20 minutes until everything is smooth and melted. Just before serving, stir in the cheddar or Pepper Jack cheese.

Serves 6

Nutrition Information Per Serving: 354 calories, 6 grams fat, 40 g carbohydrates, 6 grams fiber, 35 grams protein

Creamy Spinach Artichoke Chicken Thighs

This is a skillet meal that tastes rich, but is light and healthy! It's pretty much like eating chicken thighs cooked in the infamous artichoke dip that is at every party.

Found this recipe on Instagram from @cafedelites - here is the link to her website!

Note: I don't have a skillet that is oven safe so instead of placing the pan in the oven, I transferred the chicken to a baking pan coated with tin foil (I folded up the sides a little so the sauce wouldn't escape). Anyone have an oven proof skillet that they would recommend? Help a girl out!

Creamy Spinach Artichoke Chicken Thighs 

Serves 6

Ingredients: 

Cooking oil spray
6 skinless boneless chicken thighs (the original recipe calls for bone-in)
4 cloves garlic, minced
1 cup (9 oz) container of 1/3 less fat cream cheese
1 cup chicken stock
2 (9 oz) boxes of frozen artichokes, defrosted and roughly chopped*
4 cups loosely packed spinach leaves
1/4 cup Parmesan cheese

Directions:

1. Preheat oven to 400 F.

2. Season chicken thighs with salt and pepper to taste. Spray a large oven-proof skillet with cooking spray to coat; heat over medium-high heat. Add chicken, flesh-side down, and sear for 2-3 minutes on each side or until golden brown; drain any excess fat.

3. Stir garlic through and fry until fragrant (about 1-2 minutes). Add in cream cheese and occasionally stir it until it begins to melt down and become thinner in consistency. Pour in the chicken broth and add the parmesan cheese.

4. Bring to a boil, reduce heat to low, cover and simmer until sauce thickens (about 5 minutes). Stir in artichokes and spinach; simmer until the spinach has just started to wilt.

5. Place the skillet into the preheated oven and continue to roast for 15-20 minutes (or until completely cooked through).

Serve over wild rice or whole wheat pasta!

*Original recipe called for 1 (14 oz) can of artichoke hearts in brine/water, drained and roughly chopped.

Chicken Braised in Walnut Sauce

This is an oldddd recipe from Cooking Light magazine. I used to make it all the time in college. It's an easy one-dish meal that makes you feel like a fancy-pants while eating it. Walnuts are an omega-3 bonus.

Chicken Braised in Walnut Sauce

Ingredients:

- 2 teaspoons olive oil 

- 4  (8-ounce) chicken breasts

- 1/3 cup finely chopped onion 

- 1 garlic clove, minced 

- 1/2 cup finely chopped walnuts 

- 2 tablespoons all-purpose flour (I usually use whole wheat or spelt)

- 1/2 teaspoon ground cinnamon 

- 1/4 teaspoon ground red pepper 

- 1 (14-ounce) can fat-free, less-sodium chicken broth (water works too)

- 1/4 cup finely chopped fresh parsley 

- 1 tablespoon white wine vinegar 

- 1/4 teaspoon salt 

- 1/4 teaspoon freshly ground black pepper 

Directions:

1. Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 3 minutes on each side or until browned. Remove from pan. Add onion and garlic to pan; cook 2 minutes or until tender. 

2. Combine flour, cinnamon and red pepper and sprinkle over walnuts; stirring to coat. Add broth and stir with a whisk, stirring constantly. Add walnuts and cook 1 minute or until toasted, stirring constantly. 

3. Return chicken to pan. Cover and simmer 15 minutes or until chicken is done and sauce is slightly thick.

4. Stir in parsley, vinegar, salt, and black pepper. Remove from heat and serve! Great over rice!

Easy Yogurt Baked Chicken

Easy, flavorful and quick to prepare!

Easy Yogurt Baked Chicken 

Ingredients:

1.5 lbs chicken breast tenders

Bolthouse Farms Greek yogurt dressing 

Mrs. Dash spice blend of choice

Directions:

1. Preheat oven to 400 F. Place a sheet of aluminum foil on a baking sheet and spray with cooking spray. 

2. Place chicken on the foil. Coat with the dressing (just use enough to cover the chicken). Spray generously with Mrs. Dash. Bake for 15-18 minutes (until no longer pink). 

Crockpot Cream Cheese Chicken (Only 2 Ingredients!)

Crock Pot Cream Cheese Chicken - say that 10 times fast.

I've made this recipe for three weeks straight. I like my Crock Pot recipes simple- no cooking beforehand and just a couple of ingredients. The purpose of the Crock Pot is to make your life easier. I don't want to be cooking the food beforehand! More dishes to clean.

Well, it doesn't get easier than this recipe.

Sorry to say, this was not my idea. Jazzy found the recipe somewhere and posted it on IG, and then I tried it. And I loved it. And kept making it. The end.

Everyone will love this recipe. The chicken just falls apart!!

Crockpot Cream Cheese Chicken

Ingredients:

2 lbs chicken breast
1 8-ounce tub fat free cream cheese

Directions:

Place your chicken in your crockpot. Add the cream cheese. Cover and cook on low for about 6 hours. Shred chicken apart with a fork. Donezo. 

Slow Cooked BBQ Cranberry Chicken

Another delicious crockpot recipe! You might have all the ingredients sitting around in your pantry and fridge right now. Literally dump them all in, then set it and forget it. Best solution for people who want homemade meals, but don't have a lot of time to cook!

Found this recipe on www.whoneedsacape.com and just modified the amount of chicken used.

Slow Cooker BBQ Cranberry Chicken 

2lbs chicken breast

1 can whole cranberry sauce 

1 cup BBQ sauce

1/2 cup chopped onion

1. Sprays our crockpot with cooking spray. Add all ingredients. Cook on high for 4 hours or low for 6 hours. 

Crock Pot Pulled BBQ Chicken

Ever since I bought a crock-pot, I never want to eat chicken any other way! It comes out so tender and falls right apart with a fork- no knife needed! The other great thing about crock-pots is you don't have to baby-sit your food -  just throw it in the pot and let it work it's magic.

I always recommend crock-pots to busy clients who want something quick and easy to make when they are prepping their meals for the work week. Here's another one of my favorite and super simple crock-pot recipes.

Crock Pot Pulled BBQ Chicken 

Ingredients:

1 lb chicken breast (2 large)
2/3 cup of your favorite BBQ sauce
1 tablespoon honey
1 teaspoon rice vinegar
1 teaspoon Bragg's Liquid Aminos (or low-sodium soy sauce)

Directions:

1. Place the chicken in the crock-pot. Mix together remaining ingredients and pour onto the chicken. Cook on low for 6 hours.

2. Remove chicken from the crock-pot and place on a plate. Pull apart with two forks. Add back to the sauce and stir to combine. Serve!

Turkey Bacon Wrapped Chicken

Bacon. Enough said.

Yes, this is turkey bacon, but it crisped up and caramelized in the oven and was absolutely delicious.

I was looking for a good recipe for bacon wrapped chicken, and a lot of them included brown sugar and chili powder. I didn't have any brown sugar, so I substituted honey. I wound up using way less sweetener than other recipes called for, and this still came out delicious!

Turkey Bacon Wrapped Chicken 

Ingredients:

3/4 lbs chicken breast, cut into 4 tenders (my tenders were 3 ounces each)
4 slices turkey bacon
1 tablespoon honey
3 tablespoons water
1 teaspoon chili powder
pinch of salt

Directions:

1. Preheat oven to 375F. Line a baking pan with foil and spray with cooking spray.

2. Mix the honey, water, chili powder, and salt in a small bowl (until honey has dissolved).

3. Wrap each chicken tender with a piece of bacon. Dip them in the honey mixture (get it all in there!) then place on the baking pan.

4. Bake for 25-30 minutes, or until bacon is crispy and the chicken is cooked through. 

Salsa Chicken Burrito

I'm addicted to the lunch that I've been having this week.  I'm not 100% sure it's legal to call it a burrito, maybe its a taco. I don't know, but this is absolutely delicious and you need to try it. I used my fall apart fork tender salsa chicken recipe for this, and although you can use any chicken, I can guarantee it won't taste as amazing.

P.S. Trader Joe's has the best Lite Shredded Mozzarella I've ever tasted. It melts really well, and does not sacrifice flavor!

Salsa Chicken Burrito

1 whole wheat tortilla (I used Joseph's Flax Tortilla)
1/4 cup reduced fat mozzarella cheese (I used Trader Joe's Lite Shredded Mozzarella)
1 serving Slow Cooked Salsa Chicken
Cilantro
Dollop of Greek yogurt (great healthy substitute for sour cream!)
Raw veggies of choice (if desired)

1. Place the cheese on top of your tortilla and place the tortilla on tin foil. Cook under the broiler for a few minutes until the cheese gets melty (this happens quick- keep your eye on it!).
2. Add the chicken, fresh cilantro, and top with the Greek yogurt. Fold up and devour! 

Slow Cooked Salsa Chicken

I had always loved the idea of slow cookers, but never purchased one. So when I saw one on sale at Target for $15.99, I thought, "Why not?". I saw a few people on Instagram slow cooking chicken with salsa, so I thought it would be an easy recipe for my first slow cooking experience. The finished product was above and beyond my expectations. Not only was it incredibly easy and flavorful, but the chicken literally fell apart with my fork. Three ingredients, barely any prep, and it cooks itself. IT CANNOT BE SIMPLER!

Best chicken I've had in a LONG time. I served mine taco/burrito style, but this would also be great with brown rice and a vegetable.

Slow Cooked Salsa Chicken

4 (4 oz) chicken breasts
1/2 jar salsa (I used Newman's Own)
1/2 packet taco seasoning (I used low-sodium)

1. Season the chicken evenly with the taco seasoning. Place in your slow cooker. Add the salsa and and about 1/4 cup water.
2. Cook on HIGH for 4 hours. That's it!

Chicken Sausage and Pepper Stuffed Squash

I used to make different versions of stuffed acorn squash in college, and had forgotten how much I love this meal! My favorite chicken sausage brand is Bilinki's organic chicken sausage. They are USDA certified organic, gluten, wheat, and soy free, and one of the very few brands that DO NOT use pork casing (casing is the thin "skin" that "seals" sausage). Plus they have many different, delicious flavors to choose from.

Chicken Sausage and Pepper Stuffed Squash

Ingredients:

1 acorn squash  

1/4 onion, chopped

1 bell pepper, chopped

2 Bilinski chicken sausage sliced thin (I used the Pesto Romano flavor)

1 tablespoon balsamic vinegar

Italian seasoning

1 packet stevia 

1/3 cup Daiya Mozzarella cheese (or any shredded cheese)

Directions:

1. Preheat oven to 350. Cut the acorn squash in half and scoop out the seeds. Place on a baking sheet coated with cooking spray. Bake about 30-40 minutes or until soft.

2. Heat a skillet over medium heat. Coat with cooking spray. Add the onions and pepper. Cook about 3-4 minutes until it starts to soften. Add the chicken sausage. 

3. While that cooks, scoop out the acorn squash, leaving the skin intact. It should resemble a bowl. Add the squash to the skillet. Add the spices, balsamic vinegar, and the stevia. Stir and cook about 3-4 minutes or until mixed well and heated through. 

4. Turn on your broiler Place the acorn squash face up on a baking sheet. Sprinkle some cheese inside the squash (reserving about half). Divide the chicken sausage mixture in half and add to each squash. Sprinkle the remaining cheese over them. Place under the broiler for about 5 minutes, or until the cheese melts and starts to brown. 

Rainbow Salad

If you think salads are boring, then you've been making them wrong! Salads are my go-to almost everyday and they always contain healthy fats, lean proteins, and loads of colorful vegetables. I always choose a base of dark leafy greens such as kale, spinach, or arugula. My main source of carbohydrates comes from roasted sweet potato or roasted butternut squash. One of my favorite vegetables to add are brussel sprouts. Roasting them brings out their rich, nutty flavor. Mushrooms, zucchini, asparagus, and bell peppers are some of my other favorite vegetables to roast or grill and add to salads. I always pick a lean protein such as chicken, fish, shrimp, tofu, or Beyond Meat Chicken Strips. My absoulte favorite dressing is so easy. Plus, it packs a ton of flavor with very little calories. There are so many ways to make salads delicious, filling and satisfying. Because let's face it, lettuce and grilled chicken is NOT going to cut it. The more colors you can add to your bowl the better!

Paprika shrimp, roasted sweet potato, tomatoes, blueberries, avocado, spinach, roasted brussel spouts and my Honey Mustard Dressing 

Ginger Plum Chicken

These flavors are so refreshing and different. I love cooking chicken in a pan sauce because not only is it quick, but it also keeps the chicken moist. I used lemon plums for this recipe (I never knew they existed until I saw them in my grocery store today) so that is why they aren't purple! Of course, regular plums would work perfectly. I served my chicken over roasted paprika butternut squash sauteed with mushrooms, zucchini, nutritional yeast, spices, and a few splashes of Bragg's Liquid Aminos (similar to soy sauce). This was a delicious and healthy meal!

Ginger Plum Chicken

Serves 2

Ingredients:

2 (4-ounce) thin sliced chicken breasts
1 teaspoon ground ginger
Salt and pepper
1 medium plum, thinly sliced
1/4 cup vegetable or chicken broth

Directions:

1. Heat a non stick pan over medium heat and coat with cooking spray. Rinse chicken and pat dry. Rub the chicken evenly with the ginger on both sides. Sprinkle with salt and pepper to taste.
2. Add chicken to the pan. Cook for about 3-4 minutes, then flip. Cook for another 3-4 minutes (depending on the thickness of your chicken). Remove from heat.
3. Coat the pan with cooking spray and lower heat slightly. Add the plum slices and saute until soft (about 8-10 minutes). Add the vegetable (or chicken) broth. Cook until the broth starts to bubble and reduce (about 3-4 minutes). Add chicken back to the pan and coat in the sauce.
4. Remove from heat and serve!

Flaxseed Chicken Burgers

No breadcrumbs here- just veggies, spices, and flaxseed! Simple to prepare and they don't dry out.

Flaxseed Chicken Burgers

Ingredients:

1 lb ground chicken breast

1/2 onion, chopped

1 garlic clove 

2 sticks of celery, chopped

2 tablespoons flaxseed

1 tablespoon salt-free garlic pepper seasoning

1 egg white

Directions:

1. Place the celery, onion, and garlic in a food procesor to finely chop. 

2. Place chicken, chopped veggies,  seasoning, and flaxseed in a large bowl. Mix well.

3. Divide into 4-5 burgers depending on how big you want them. Cook on a grill pan or George Foreman until done and no longer pink. My George Foreman took about 5 minutes. Enjoy!

Five Spice Maple Glazed Chicken Wrap with Sweet Potato and Maple Cream

After years of passing a local farm, I only recently learned that they raise and sell organic chicken. They've been selling their products to some of the best local restaurants and restaurants in the Hamptons. It's so nice to meet the people behind the product and learn how passionate they are about what they do. I rarely eat chicken, but when I do, this is where I'm going. I've never tasted chicken as delicious as this before. 

Now, this wrap. 

Epic. That is all. You MUST try it. Of course, this chicken would be the perfect addition to any meal, not just the wrap. So here's two recipes in one. Enjoy!

Five Spiced Maple Glazed Chicken Wrap with Sweet Potato and Maple Cream

For the Chicken:

2 (5 oz) chicken breast cutlets 

2 teaspoons Five Spice Powder

2 tablespoons sugar-free maple syrup

2 tablespoons water

For the Maple Cream:

3 tablespoons Greek yogurt 

1/2 tablespoon sugar free syrup 

For the Wrap:

1 whole wheat wrap of choice (I used Joseph's brand)

1 Five Spice Maple Glazed Chicken breast, sliced

Fresh cilantro

1/2 medium baked sweet potato, sliced 1/2" thick

1. Wash chicken and pat dry. If the cutlets are thick, slice in half lengthwise or pound thin (about 1/2 inch). 

2. Rub the five spice powder on both sides of the chicken.

3. Combine the sugar free syrup and the water in a small bowl. Set aside. 

3. Heat a skillet over medium heat. Coat with cooking spray. Add the chicken and cook 3-4 minutes. Flip chicken and cook on the other side about 3 more minutes or until almost cooked through. Lower heat and add syrup mixture. Allow to simmer and reduce, about 5 minutes.

4. Remove from pan. Slice and set aside (save one piece for another meal).

5. Mix together the ingredients for the maple cream. 

6. Assemble your wrap using one chicken breast, half of the sweet potato slices, and as much cilantro as you like. Top with maple cream and roll up. Party in your mouth.

Healthy Barbecue Chicken Pizza on a Cauliflower Crust

A cauliflower pizza crust that isn't soggy and holds it's toppings?! Yes, it's here.  Paired with a healthy homemade BBQ sauce that I came up with because I was all out and didn't feel like going to the store. I will definitely be making this sauce again and again! Please try this crust before you give up on cauliflower pizza- I promise it's delicious! I've modified this recipe slightly from Kim's recipe.You can probably substitute the popcorn seasoning with grated cheese, but I loved how this came out.

Cauliflower Pizza Crust:

Ingredients:

 

1 cup riced cauliflower (I used a food 

Processor)

2 egg whites 

1 1/2 tablespoons almond flour 

1 tablespoon white cheddar popcorn seasoning (Urban Accents)

1/2 teaspoon basil 

1/2 teaspoon garlic powder

1. Preheat oven to 375.
2. Squeeze excess moisture out of your cauliflower. I used paper towels (just give it a good few squeezes).
3. Place all ingredients in a bowl and mix until combined.
4. Spray a baking sheet with non-stick spray. Add pizza "dough" and form into a circle shape. I just place in in the middle and flatten the dough to about 1/4" and shape the edges with a spoon or spatula.
5. Bake for about 25 minutes. Top with your favorite toppings and bake another 8-10 minutes.


Nutrition Information: 58 calories, 0.2 g Fat, 5.6 g CHO, 8.5 g Protein

For BBQ Chicken Pizza:

Spoon my Healthy BBQ Sauce (recipe below) over your pizza crust. Top with a small handful of spinach, 3 ounces cooked chicken, and 1 ounce Almond Cheddar or cheese or your choice. Cook for 8-10 minutes at 375 F on a pre-cooked cauliflower crust (you can also make this on a whole wheat Flat-Out wrap or pita).

Healthy BBQ Sauce

2 tablespoons reduced sugar ketchup
1/2 teaspoon apple cider vinegar
1/2 teaspoon Bragg's Liquid Aminos
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon ground mustard
1 packet stevia (I used Truvia)

1. Mix together ingredients in a bowl. Store in the fridge.

Nutrition Information: 12 calories, 0 g Fat, 5.5 g CHO, 0.4 g Protein

Sweet Cinnamon Chicken Stir-fry

   This recipe has been a go-to for me all week- I can't get enough! This power-packed meal is so easy to make and it tastes delicious! I've used acorn and kabocha squash in place of the sweet potato too, so use whatever you have on hand. If you're in a rush and don't have any sweet potatoes already prepared, you can cook it quickly in the microwave. My microwave actually has a setting for "baked potato" so that's what I use, but they usually cook between 5-7 minutes. Just make sure you let it rest for a minute or two (it continues to cook when it's out of the microwave). My broccoli is usually from a steamer bag and I cook that in the microwave as well.
    I used Beyond Meat Chicken (read about it here), but cooked chicken is great as well. I top my stir-fry with some almond butter to add some healthy fat to my meal. Definitely recommend it, but do what works for you!

Sweet Cinnamon Chicken Stir-fry

Ingredients:

4 oz cooked chicken (or Beyond Meat Chicken Strips), diced
1 cup cooked broccoli, chopped
4-5 ounces cooked sweet potato (one medium size), diced OR 1 1/2 cups cooked winter squash
Cinnamon to taste (I like a lot!)
Few splashes of sugar-free maple syrup, or regular syrup (I usually do 4-5 quick splashes)

Directions:

1. Heat a non-stick skillet over medium-high heat. Heat the chicken, sweet potato, and broccoli. I like to mash my sweet potato with my spatula.
2. Add cinnamon and sugar-free syrup. Allow to cook for another few minutes, stirring to combine.
3. Transfer to a bowl and top with almond butter, if desired (SO YUM).

Beyond Meat: Chicken-Free Strips

I was so pumped for my Whole Foods and Trader Joe's shopping spree today. I love having a fully stocked fridge with all my go-to foods : ). Whole Foods is the only grocery store that sells some of my favorite vegetarian including Soy Boy Baked Tofu, Soy Boy Tempeh, and Seitan. Trader Joe's carries my favorite "chicken-less" strips. HOWEVER, I was SO excited to find a new product at Whole Foods by a brand called "Beyond Meat". I am always skeptical when I see new meat analog products. They are usually very processed, high in sodium, and many of them often have a high carbohydrate content.  I expected to be disappointed upon reading the package label, but as soon as I did, I knew I had just discovered something wonderful. Here's the scoop:

Beyond Meat Chicken-Free Strips are 100% vegan, gluten free, NON-GMO :), cholesterol free, dairy free, and ABX and hormone free. The protein comes from soy and peas. A generous serving size of seven strips provides 120 calories, 4.5 grams of fat, 18 grams of protein, 5 g of carbohydrates, and 3 grams of fiber! They contain 40 mg LESS sodium than Trader Joe's version, and 210 mg LESS sodium than Morningstar's.

I'm also impressed with the ingredients in this product. You won't see other chicken-less strips with such an impressive list! I got this from the company's website:

Soy and pea protein isolates: Protein isolates are used in foods like baby formula to provide the highest amount of clean plant protein possible.

Amaranth: Amaranth is an ancient grain originally used by the Mayans and Inca. It is gluten-free.

Vegan chicken flavor: Our proprietary chicken flavor is plant-based and plain tasty. It contains no added MSG or gluten and is 100% vegan.

Soy and carrot fiber: These fibers are GMO-free.

Expeller-pressed canola oil: This is the cleanest form of canola oil. It’s free of saturated fat and extracted without chemicals.

Dipotassium phosphate: Dipotassium phosphate is a common source of potassium.

Titanium dioxide: Our food-grade titanium dioxide is a naturally-occurring mineral.

Sodium alginate: Sodium alginate is derived from brown algae.

Calcium sulfate: This food-grade ingredient is a naturally-occurring mineral.

And the taste? I couldn't wait to try them and added them to my salad as soon as I got home. Not only are the strips visually appealing, but the texture and taste was totally on point! Not "fake" tasting or salty like other chicken-free products I've tried. They were tender, and delicious and are officially my new strips of choice. There are currently three flavors: Grilled, Lightly Seasoned, and Southwestern, and I cannot wait to try them all!