Crockpot Shredded Chicken
I am going to be putting two recipes on here, one for the "normal" meat we do, and then another with some yummy extras! Both are super fantastic. The first one is our main go to meat, that is fast and easy!
Ingredients:
2lbs Chicken Breast
1/2 to 1 Cup of your favorite Salsa
1/4 Onion
Chili Powder
Paprika
Granulated Onion
Granulated Garlic
Cumin
Black Pepper
Directions:
Sprinkle each side or your chicken breast generously with your seasonings, then place into a frying pan over medium heat. Add your onions to the pan at the same time. You don't need to add any oil, but you can lightly brush a small amount in the bottom if you want. There are two reasons to cook it a bit before you put it in the crockpot, 1. it will help remove some of the "water". Have you ever made a crockpot meal, and it came out all watered down? I have!! 2. It will help give it even more delicious flavors. So, cook each side for about 1 minute. Then place it all into the crockpot, and pour your salsa over the top. Put the lid on your crockpot and cook for 6-8 hours on low or 4-6 hours on high! It will fall apart with your fork, mix it all up to evenly disperse all the flavors. It is ready to serve in soft tacos, enchiladas, tostadas, burritos, or on top of nachos.. :)
Now to spice it up with a little homemade salsa Verde.. :) First, I washed and cleaned 4 tomatillos, 1 Jalapeno, and 1/4 of an onion. Then I roasted them in a pan. I then put them in a blender with a small handful of cilantro and two cloves of garlic - blended it up! I added this to my normal ingredients from above. You could reduce your normal salsa amount by 1/2 or not use it at all. Up to you. :) Just put in all the ingredients, cover and cook just like the previous recipe. :) This is what the meat looks like in the crockpot after I shred it up a little. It falls apart so quickly! :)
Vegetarian, Spicy Black Bean Soup
Ingredients:
2 Cups DRY black beans (soaked over night and rinsed) (approx. 5-6 cups b.b.)
3 TBSP Chili Pepper
1 tsp Cumin
1 1/2 tsp Paprika
1 tsp Granulated Garlic
1/4 tsp Black Pepper
1/8 tsp Cayenne Pepper
1 Jalapeño (chopped up small - remove seeds for less heat)
1/4 Cup Diced Sweet Pepper (red, yellow, orange)
1/4 of a dice onion (sautéed)
3 Garlic Cloves minced
4 Cups Organic Low Sodium Broth (vegetable or beef)
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1 Can Organic Diced Tomatoes
1/2 Cup Organic Frozen Corn
1 Cup of Zucchini Cubed
1 Cup of Sweet Pepper Diced (red, yellow or orange)
1 Cup Carrots (chopped)
Directions:
In a large bowl or bot soak black beans overnight. In a large Dutch oven, or stock pan sauté diced onions. Then, add the beans, and remainder of the ingredients to the pot (not the tomatoes, zucchini, 1 cup of sweet peppers, corn or carrots). Bring to a boil, reduce heat to simmer, cover and allow to cook at a soft bowl for at least 2- 3 hours. Then, add the remainder of the vegetables and simmer for another 30 - 60 minutes - until the vegetables are all soft, and the beans are fully cooked.
*Top with some fresh cilantro, and avocado!
Chicken Enchiladas
I have been making enchiladas since I was about 15, but I always used a can of enchilada sauce, and would add things to it. But, as we began our quest for healthier eating, all premade foods went out the window. So, I have been playing with homemade recipes for enchilada sauce. I have made one similar to this 2 times now, and we have enjoyed it, I am sure I will continue to tweak it, since it has only been two times, but for now it works, and it is yummy!
Enchilada Meat:
1 tsp Safflower Oil
3/4 Medium onion diced
1/4 Red Pepper (you could use 1/2 of one type if you want)
1/4 Yellow Pepper
1/2 tsp flour
1 - 8 oz can low sodium Tomato Sauce
1 - 16 oz can low sodium diced tomatoes
1 can Diced Green Chilies
1 1/2 Cups Organic Low Sodium Chicken Broth
2 TBSP Chili Powder
3/4 tsp Granulated Garlic
1/2 tsp Onion Powder
1 tsp Parika
1/8 tsp Dried Oregano
less then 1/8th tsp Cayenne Pepper
Pinch of Salt (if you want, we dont use it)
2 lbs uncooked boneless/ skinless Chicken Breast
Sauce:
1 tsp safflower oil
1 tsp flour
1 1/2 cups Organic Low Sodium Chicken Broth
1/2 can low sodium diced tomatoes
1 - 8 oz can low sodium tomato sauce
2 TBSP Chili Powder
1/2 tsp Paprika
1/4 tsp Granulated Garlic
1/4 tsp Onion Powder
1/8 tsp Dried Oregano
a dash of Cayenne Pepper
1 tsp Diced Green Chilies
Extras:
Corn or Flour Tortillas
Freshly Grated Cheddar Cheese
Fresh Cilantro
Directions:
Meat -
In a large stock pan, or dutch oven over medium heat place oil, onions, and peppers. Cook until softened and browning. Then, add flour stir until it is browned a bit. (this will help your sauce thicken - you do not have to add it!). Now, add the remainder of the ingredients. Bring to a soft boi, reduce heat to simmer/low just enough that it is at a soft boil while covered, and cook for about-2 hours. Then, remove lid, and using some tongs simply squeeze the meat it should fall right apart, if it doesn't you need to cook it longer! Once, the meat is all shredded, stir and then allow to sofly boil for another 1/2 hour uncovered, this will thicken it up a bit more. If most of your moisture seems to be gone, then just keep it covered for the last 1/2 hour. -- Once, cooked place a small amount into a tortilla (we use corn), roll, place your enchilada sauce over the top, with a bit of cheese, and then place in a microwave or oven to melt the cheese. Top with fresh Cilantro!
*We do sometimes make up a large batch at once, in a casserole dish, but I generally just make them up per person, and freeze the extra meat!
Enchilada Sauce:
In a small sauce pan over medium heat place oil and flour cook until brown (again if you dont care about your sauce being thicker skip this part - but note it will be very "watery"). Once the flour is browned add the remainder of the ingredients, cover and let simmer for about 1 hour, uncover and simmer for another 1/2 hour, spoon over the top of your rolled enchiladas.
*Sometimes, I add a 1/2 tsp of Chipotle Seasoning to the sauce too!
Black Bean & Green Chilies Cheeseburger
Everyone in the house really likes hamburgers, although, I am not a huge fan. So, when I make them I always try and change up the flavors. I thought tonight a southwest inspired one would be tasty, and it came out fantastic!
Ingredients:
1 lb Organic Ground Beef (93/7)
1 Cup Southwest Black Beans (smashed up a bit - see recipe below)
1 Tbsp Green Chilies
1/2 tsp Chili Powder
1/2 tsp Paprika
1/4 tsp Cumin
1/4 tsp Granulated Garlic
Directions:
In a bowl mix together all the ingredients, place in fridge and let marinate for about 1 hour. Remove from fridge, form into balls, and make patties. Heat a frying pan over medium heat, and place patties into pan, cook first side for 3-4 minutes and then flip. Place a slice of cheese on the done side, and cover the pan for 2-3 minutes until the burgers are done. We serve them on whole wheat organic buns, but lettuce wraps would be super too! We topped with sliced onions, black bean salsa and romaine lettuce!
Spanish Style Black Beans:
Combine one 15 ounce can of rinsed organic black beans, 1 cup broth or water, 1/2 tsp chili powder, 1/4 tsp paprika 1/2 tsp cumin, 1/8 tsp granulated garlic, and pinch of black pepper. Bring to a soft boil, uncovered for a about 8 minutes, then drain off excess liquid and serve .
Spanish Style Quinoa
I have heard so much about Quinoa over the past few years, yet never tried it. I think I was scared of it, not sure why, but I seem to do that sometimes. I know its silly! Oh well, we decided recently we wanted to give it a try, so at costco the other day I bought a bag of Organic GMO free Quinoa.
From what I have read about it, it seems like its a really great option to replace rice with, as the protein benefits from it are so substantial, so that is worth giving it a try right?
So, I searched and searched for a recipe, and ended up just using the ones I found as a reference and made up my own based on our likes. I must say it came out pretty yummy. The kids even liked it, so thats always a plus!
Ingredients:
1 tsp Safflower Oil
1 Cup "uncooked" Organic Quinoa (rinsed)
2 Cups Organic Low Sodium Beef Broth (Vegetable, Chicken ,or Water)
1 tsp Chili Powder
1/2 tsp Paprika
1/8 tsp Black Pepper
1/8 tsp Onion Powder
1/2 tsp Cumin
1/4 cup Fresh diced tomatoes (about 1/2 a tomato)
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1 Cup Organic Black Beans (Cooked Spanish Style - recipe below)
Approx 1 tsp fresh cilantro
Directions:
Prep all of your ingredients, and then in a sauce pan that is preheated over medium heat add the safflower oil, and quinoa. While stiring cook for about 30 seconds, then add your broth and seasonings to the pan, cover and bring to a boil. Then, reduce to simmer/low heat and cook for 10 mins. Next, remove the lid, and quickly add your black beans and cilantro. Then, replace the lid and cook for 2 more minutes. Now, remove your pan from the burner, being sure to keep it covered allow to cool for atleast 5 minutes. Now, fluff and serve.
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Spanish Style Black Beans:
Combine one 15 ounce can of rinsed organic black beans, 1 cup broth or water, 1/2 tsp chili powder, 1/4 tsp paprika 1/2 tsp cumin, 1/8 tsp granulated garlic, and pinch of black pepper. Bring to a soft boil, uncovered for a about 8 minutes, then drain off excess liquid and serve .
Yummy to add into tacos, burritos, taco salads, rices, quinoa, over salads and more! :)
Santa Fe Chicken Salad
I've been on a search for salad recipes, that the whole family would enjoy. I came across a Santa Fe Chicken salad that looked so yummy. So, I decided to try and make my own.
Ingredients:
Chicken-
3 Chicken Breasts Filleted in 1/2 to make thin Chicken Breasts
(You will use these to sprinkle on each side)
Onion Powder
Garlic Powder
Coriander
Paprika
Cumin
Chili Powder
Oregano
Salt
Pepper
Safflower Oil
Dressing-
1 clove garlic, grated or minced fine
1 tablespoon onion minced really fine
juice of 1 lime
1/2 teaspoon Cumin
1/24teaspoon Coriander
1/2 teaspoon Paprika
1/4 teaspoon Chili Powder
1/4 cup Organic sour cream
A little sprinkle of organic unrefined sugar
2 TBSP Safflower oil
Salad-
2 Heads Romaine Lettuce
1 Sweet Red Pepper Sliced thin
1/2 Green Pepper Sliced Thin
Carrots grated or sliced thin
1 Cup Spinach
*Add any other vegetables your family enjoys!
Directions:
Filet chicken breasts in 1/2, and then sprinkle the seasonings on each side. Allow to sit for a few minutes while you mix up your dressing, and prepare your salad.
In a small bowl combine sour cream, and all seasoning; whisk together until well combined, then slowly add the oil while you conitinue to whisk until everything is well mixed.
Prepare your salad, and place on dinner plates, or in a serving bowl.
Now, over medium heat place a frying pan, drizzle a small amount of safflower oil over your chicken breast, and place them into the frying pan. Cover and cook each side for about 4 minutes. (depending on thickness this easily could take longer, be sure your meat is cooked well!)
We garnished with a little shredded colby jack cheese, and cilantro over the top!
 Chicken Sprinkled with seasonings.  Chicken Salad  You can do it as a wrap too! -- This one had mexican bean salad on top..
Refried Beans
A few months back I began experimenting with making mexican refried beans.. While my first few attempts were edible, and even some what good they still were not exactly what I wanted. In the meantime I have been working hard on them, and this is the closest I have came so far, and we REALLY like time!! The receipe is pretty similar to the mexican pinto beans recipe I previously posted, but not quite. And, we like them SO much better!
Ingredients:
2 Cups Dried Pinto Beans (rinsed)
2 tbsp sauteed sweet onions
2 garlic cloves minced, or chopped small
3 cups Organic Low Sodium Beef Broth
3 cups water
1 tsp Chili Powder
1 tsp Cumin
1/2 cup Salsa
a small pinch of crushed black pepper
Refrying: (DO NOT ADD TO CROCK POT)
Cooked beans
1 tbsp safflower oil
1/4 cup cheddar cheese shredded
Directions:
In a small frying pan place 1 tsp safflower oil over medium heat, once warm add sliced sweet onions. Once, golden brown add them to the crockpot. Then, add all remaining ingredients. Now, cover and cook on high for 4-6 hours. I usually do about 5 hours on high, and 1 hour on low. Once they seem done, using a potato masher, smash the beans until the are the consistancy you are looking for. Now, if you want to refry them, heat a medium sized frying pan over medium heat, then add 1 tbsp of safflower oil. Once, hot pour the beans in, this should sizzle a bit. Now, you can turn down the heat to low/medium you should be stirring frequently so they do not over cook on the bottom. Then, add your shredded cheese and mix in until melted. Refrying should take about 5 mins, they will be a little thicker then when you poured them in. Enjoy!
Black Bean Taco Salad
Today's lunch was homemade black bean salads, they were super, and homemade! I started with my organic black beans, I added a little bit of cumin, chili powder, paprika, granulated garlic to them, and about 1/2 of the black bean can with organic vegetable broth. I boiled it at a low temp. for about 20 mins. Then, I used my homemade tortilla shells, wiped a very small amount of olive oil on each side, sprinkled a little bit of granulated garlic, cumin, & chili powder on them, and then baked them at 350 degrees until each side was golden brown.. This one happend to poof up into a bowl, but most of them were flatish like a tostada shell. :) If you want taco bowls you can drape them over the bottom of a small oven safe bowl. I just cooked mine on a cookie sheet. In the meant time I took some sour cream and added a little bit of hot sauce, cumin, chili powder, paprikia, fresh chives, and fresh cilantro and mixed it up, made a southwest dressing for on top. Then I topped my tortillas with a little romain lettuce, shredded carrots, shredded red peppers, cheddar cheese, black beans, and a little of the southwest dressing. Super yummy!
This meal looks somewhat large, but its rather small, just a thin layer of lettuce, cheese, and black beans. :) Enjoy!
Cilantro, Chicken Tacos
I saw a recipe on pinterest for a cilantro pesto, to put over tacos, and it inspired me to make a cilantro marinade.  Marinating chicken.
Ingredients:
2 lbs chicken breast cut into small cubes
1 bunch of cilantro
2 Cloves Garlic
a couple slices of sweet onion
the juice of one lime
1/8th cup of chicken stock
6" Corn Tortillas
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Opptional items
Red Peppers
Onions
Sour Cream
Place cilantro, garlic, onion, lime juice, and chicken stock into a food processor and blend until its all into tiny bits. Pour over the chicken, and allow to marinade for at least one hour, but it can be stored over night, or placed in the freezer. Once the meat has been marinated heat a frying pan over medium-high heat add about 1 tablespoon of olive or safflower oil. If you are going to add red peppers and onions you can add those to the pan and sautee for a minute or so, then add the marinated chicken. Cook until done, stirring occasionaly. It will take approx. 5-6 minutes.. Serve with warm, corn tortillas and top with your favorite toppings.
Mexican Style Pinto Beans I really, really love refried beans at a mexican restaurant, and would love to make them at home. I have attempted many times, and they never really come out right. This last time I made them, they were much closer! They are good, we really enjoyed them, but I will continue to toy with them to get them even closer to a restaurant refried bean! :)
Ingredients:
2 Cups Pinto Beans
1/2 Cup Organic Salsa
3 1/2 Cups Organic Beef Broth (chicken or vegetable would work too)
3 1/2 Cups Water
1 Cup Diced Onion
2 Cloves Garlic Minced
1/2 - 1 tsp Chili Powder (or more)
1/2 - 1 tsp Cumin (again put as much as you want)
1 tsp Bacon Grease
pinch of Sea Salt
pinch of black pepper
Directions:
Rinse beans, and then place all ingredients into a crock pot, I cooked mine on low all night, about 12 hours, and then when I woke up in the morning I smashed the beans with a potato smasher, and then cooked them on high for about 3 more hours. Other recipes I have seen, say cook on high for about 8 hours, so just keep an eye on how much liquid you still have. Enjoy! We had them with taco salads tonight, and everyone enjoyed them.. :)
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