Chicken with Black Beans and Corn

This is a YUMM-O recipe I found on the Skinny Crock Pot page on Facebook.  It's under the Poultry section.  So easy and tasty.  Below is the recipe, however I cut the cream cheese in half.  I shredded the chicken when done and poured it all into a warm whole wheat tortilla--- delicious!  John ommitted the tortilla and just ate it out of a bowl (he's dieting now...lost 10 lbs so far)!  He actually had it two nights in a row and kept talking about how yummy this was!

4-5 boneless chicken breasts
1 (15.5 oz.) can black beans, drained
1 (15.5 oz.) can corn, drained
1 (15 oz.) jar salsa
1 (8 oz.) package cream cheese (I used the light cream cheese and only used half the package).

Directions:
1) Take 4-5 frozen boneless chicken breasts put into crock pot.
2) Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
3) Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
4) Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.

TIP:  know your crock pot!  Mine is super charged so this meal cooked in half the time.

Tortellini with Vegetables and Chicken

I make this dish a lot because it's an all-in-one meal and fast.

1 package whole wheat tortellini
1 zucchini
1 squash
2 tomatoes
2 chicken breasts, seasoned
1/4 cup shredded parmesan cheese (or a little less)
1 cup pasta water, reserved
marinate the chicken as early in the day as possible, or even the night before.  this morning i put the chicken in a ziploc bag and used italian dressing, pepper and fresh herbs.
cook tortellini as per instructions in large pot.  before draining reserve 1 cup of pasta water.  after draining water pour the pasta back into pot. 
in a separate grill pan grill chicken on stove, then cut into bite size pieces.
wash and slice vegetables.  sautee with 1-2 tablespoons olive oil, pepper and salt, and italian seasoning.  pour vegetables and chicken into pot with pasta.  add cup of pasta water and parmesan cheese.

A couple notes:  You can bake the chicken in the oven if you prefer baked chicken over grilled chicken.  In the past I've also used chicken sausage and loved it.  Tonight I used Buitoni Whole Wheat Three Cheese Tortellini and found it at Target.  Whole wheat pasta is key because it's high in fiber and protein.  Be sure and measure the parmesan cheese so you don't use too much.  Cheese is a big weakness of mine!

TIP:  Plant an herb garden.  If you don't have space in your yard, plant them in a pot.  It's easy to care for and fresh herbs really complete a dish.  I am a big fan of basil and use it a ton this time of year.

Slow-Cooker Chili Chicken Tacos with a side of Beans

This EASY chicken taco recipe is courtesy of Martha Stewart.  I am always on the look out for simple, delicious crock pot recipes and this one is a favorite.  I use the La Tortilla Factory low carb, high fiber tortillas.  They are whole wheat and loaded with fiber and protein.

2 pounds boneless, skinless chicken thighs (about 6)

4 garlic cloves, thinly sliced

1/2 cup prepared tomato salsa, plus more for serving (optional)

1 to 2 tablespoons chopped canned chipotle chiles in adobo

1 tablespoon chili powder

Coarse salt and ground pepper

8 hard corn taco shells

Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)

In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).

Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.

TIP:  Make sure your chicken is immersed in the wet ingredients to avoid dry chicken.  If needed, add more salsa.  Also, know your crock pot.  Mine is super charged so I usually have to cut the cooking time in half.

I make my own pinto beans rather than buy canned to avoid the sodium.  I typically make a huge pot then freeze portions in quart size ziploc bags.  Jack Henry loves beans and can eat them every day so I always make sure to have them on hand.  You can buy a bag of dried beans at the grocery store, or buy them in the bulk section.  *Plan ahead because these beans are an overnight process.

2 lbs pinto beans
1/2 onion, chopped
4 cloves of garlic, minced
1/2 cup cilantro, chopped
4 slices turkey bacon, cut up into bite size peices
1 can Rotel
pepper and salt

sort through the beans by hand, discarding rocks and broken beans.  rinse thoroughly in a collander then put in large pot filled with water.  soak the beans overnight.  beans expand so be sure there is plenty of water in the pot to ensure the beans remain immersed in the water.  the next day drain water and add fresh water.  add onion, garlic, cilantro, pepper and salt.  bring to a boil then simmer for 3-4 hours.  stir occasionally.  you may need to add additional water every hour.   the last hour, add rotel and bacon.

A couple  notes:  I never measure any ingredients for these beans.   You can add a can of green chiles, too.   I've made black beans and white northern beans, too.  Just add the onion, garlic and pepper and salt.

TIP:  When eating out at a Tex-Mex or Mexican restaurant, be aware of all the high fat foods:  cheese, avocado, red meat, beans, and fried tortilla chips.  Be selective!

Ravioli Lasagna

Two friends brought us versions of this recipe when Jack Henry was born.  I had never heard of lasagna made with ravioli and thought it'd be super easy to make so I doctored up the basic recipe.  This is now my go-to dish that I make for new neighbors or friends who've just had a baby.  If we have friends or family over and I make this dish, I'm always asked to forward the recipe.  You can make one huge casserole, or make 2 smaller ones.  They freeze great, too.

1-24 oz jar marinara sauce (more if you prefer more sauce)
1 large bag of spinach & cheese ravioli, thawed (Costco)
1-10oz box frozen spinach, thawed and squeezed of excess liquid
8oz  shredded mozzarella cheese
1 zucchini
1 squash
1 container mushrooms
3/4-1 lb. chicken sausage
2-3 cloves minced garlic
preheat oven to 400.
wash and slice veggies then sautee the zucchini, squash and mushrooms in a pan.  i season them with olive oil, salt, pepper, & italian seasoning.  set aside. 
using the same pan, brown chicken sausage (remove casings), season with olive oil and red pepper flakes.  set aside.
spoon a thin layer of sauce into the bottom of a 9x13inch baking dish. layer the ravioli, spinach, veggies, and meat.  sprinkle minced garlic on top.  layer half the sauce and half the mozzarella.  put one more layer of ravioli on top then finish with sauce and sprinkle with mozzarella.
cover with foil and bake for 40 minutes. uncover and bake until bubbling 10 minutes.
prep time: 30 min.

It's pretty hard to mess up this recipe.  I'd love to try this vegetarian style, adding in broccoli and eggplant, but that wouldn't fly with the hubs.  He has to have meat.  I rarely eat red meat so I always use chicken or turkey sausage when I make this.  I buy whatever is on sale at the meat counter. The chicken sausage was on sale this week at Sprouts for $2.99/lb.   It's fresh and so good.  Also, I would've preferred to use whole wheat ravioli (it's high in fiber and protein) but I used what I had in my freezer.

TIP:  Instead of using a dinner plate, serve this on a salad plate.  It will help with portion control. 

Costco Ravioli