Slow Cooker Chicken Taco Chili

I can't believe how fast the weekend went by and that it's already Wednesday again!  In fact, the whole second part of last week and even this week just seemed to disappear in a flash.  Last week, it was mostly due to the weather, but  this week it's just because I've been busy.  Believe it or not, it actually snowed here in North Carolina, and everything (I mean EVERYTHING) closed down.

Being from Michigan, I usually laugh when the meteorologists forecast snow.  Although I have to admit, at least for this time around, there was good reason for the panic.  However, I still find humor in the situation.  The storm that went through brought the most snow I've seen in the 9 years that we've been down here and the city doesn't have a good way to clear off the roads.  Due to this, people just abandon their cars on the side of the road and no one goes out.  After a day or so, when I finally decided myself that it was time to leave the house, my car actually slid backwards a little down the driveway due to the ice (and I'm someone who knows how to drive in the snow).  The only good thing about the snowstorm was due to the fact that everything was closed, I got  to spend an afternoon or two, relaxing with Jeff.  It was nice!

Now, before I get to today's post, I believe I promised that I'd share the last of my Valentine's Day surprise gifts, so here they are....

Day 12: I love the "WAY" you love me!

Day 13: I can't "PICTURE" my life without you!

Day 14: You make my heart "BUBBLE" over with happiness!

I hope that these little ideas help spark your own creative side.  The gifts don't just have to be for Valentine's Day either; you could always run with the idea and countdown, or up, to other things.

Let's move on though, and get to today's recipe which is for chicken taco chili, and yes, it tastes just as good as it sounds.  Plus, the meal is incredibly easy to make and will have your whole home smelling delicious!

I'm one who always loves and appreciates a good slow cooker meal, and this is definitely a keeper!  It's a perfect combination of flavors, and you can make it as hot or mild tasting as you like, depending on what degree of ingredients you choose to add.  Plus, this chili is also healthy!

It's not spring quite yet, so sit back, grab a spoon, and enjoy!  

Slow Cooker Chicken Taco Chili

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Ingredients:

3-4 large boneless skinless chicken breasts

½ an onion, chopped

1 16 oz. can black beans, drained

1 16 oz. can kidney beans

1 8 oz. can tomato sauce

14 oz. of corn

2 14.5 oz. cans of Rotel tomatoes with chilies (I used HOT, and pureed it in a Nutribullet to give it more of a salsa like texture)

1 packet taco seasoning (Once again, I use HOT)

1 TBSP. cumin

1 TBSP. chili powder

Dash of cayenne pepper (optional)

Chili peppers, chopped (optional)

¼ cup cilantro, chopped

Directions:

In your slow cooker, sprayed with a non-stick cooking spray, add in the onion, black beans, kidney beans, tomato sauce, corn, Rotel, taco seasoning, cumin, chili powder, cayenne pepper, and chili peppers (If you are including them).  Stir the ingredients around with a spoon until well combined.  Place your chicken breasts on top of the mixture and cook on HIGH for 6 hours, or LOW for 10.  About an hour before done, remove the chicken and shred it.  Once the chicken has been shredded, place it back into the slow cooker and stir around.  Make sure that all the pieces have been coated with the chili and let finish cooking.

Garnish with Fritos, tortilla chips, rice, or cheese.  The possibilities are endless!

Source: Skinny Taste

Slow Cooked Brown Sugar Balsamic Glazed Pork Tenderloin

Once again, I've been keeping myself busy.  This time, I spent the weekend painting our upstairs guest bathroom, which meant that I didn't have a lot of time to cook.  For me, this is just one reason I think that crock pot meals are the absolute best!  I love that all you have to do is toss the ingredients into the pot and then walk away to do other things, but you'll still always end up with a great meal!



I was excited too, to finally use my crock pot again; mostly because I just discovered these easy clean up liners. 

How did I never know that such a product existed until now?  The liners definitely would have saved me a lot of time and energy scraping the sides of my pot to get it clean.  They really did make cleaning up a snap.  I highly recommend picking up a pack or two for yourself!



Now, back to the recipe.  This pork tenderloin is so easy to prepare and comes out both sweet and delicious.  By the time the pork's finished cooking, the meat's so tender that it literally just falls apart with your fork; meaning no knife is needed to eat it.



Enjoy!

Slow Cooked Brown Sugar Balsamic Glazed Pork Tenderloin

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Ingredients:

2 lb. pork tenderloin

1 tsp. rosemary

½ tsp. salt

¼ tsp. pepper

1 garlic clove, minced

½ cup water

½ cup light brown sugar (could use splenda brown sugar)

1 TBSP. cornstarch

¼ cup Balsamic Vinegar

½ cup water

2 TBSP. reduced sodium soy sauce

Directions:

In a small dish, mix together the seasonings to form a rub; rosemary, salt, pepper, and garlic.

Prepare the slow cooker by placing in the liner, or spraying the sides with a non-stick cooking spray.  Add in ½ cup of water.

Rub the spices over the pork tenderloin, and place it in the slow cooker with the ½ cup of water.  Cook on low for 6-8 hours or on high for 3-5. (I cooked mine for a little over 4 hours and it was perfect)

About an hour before the tenderloin is done cooking, prepare the glaze.

In a small sauce pan set over a medium heat, combine the sugar, cornstarch, vinegar, water, and soy sauce.  Let heat up until the ingredients are well combined and the sauce begins to thicken.  DO NOT let it boil; reduce the heat if needed.

Once the sauce thickens, brush it over the tenderloin 2-3 times during the last hour of cooking.

When the tenderloin is done, place it on a baking sheet, spread on a little more glaze and place it in the oven, set to broil.  This will help give the glaze that caramelized texture.  Keep an eye on the tenderloin during this process; it may take 3-5 minutes.  When it’s done, place the pork on a serving tray and pour over the remainder of the glaze.

Source: Laura's Sweet Spot

I almost forgot that I have one more thing to add to today's post......So I decided today that I'm going to drive down to Disney World to visit my sister Shannon for a few days before she gets back on her cruise ship.  Before I go though, I wanted to share with you all the workout calendar I created for February.  I'm sorry that January's calendar never made it up, but feel free to join me this upcoming month!

Can You Take the Heat (Ghost Pepper) Chili? (Adaptable, so it's not too intense)

Right about now, you may be asking yourself, "Is one of the ingredients in this chili really a Ghost Pepper?!?!?!"  Allow me the chance to explain.....

Changing the subject for just a minute, I have to say that I love Labor Day weekend!  It means Fall is quickly approaching and chili is always a comforting dish for any dinner or gathering; especially with the start of football season.  A great thing about this particular chili too, is that it can be made in a slow cooker, or on any stove top!  I've actually prepared it both ways and you honestly wouldn't know the difference.

Ok.....back to the topic of the ghost pepper.  Please don't freak out and be turned off by this recipe because of it.  Yes, it is one of the ingredients in this chili, and yes, I'm very aware that they're beyond extremely hot, (especially when the package says handle with latex gloves) but you can always choose to leave it out.  In fact, you can leave out any of the peppers that are called for and the chili would still be delicious.  I've prepared this dish both with peppers (for the heat) and without the peppers, and it's just as good either way you decide to make it.  However, the motto around our home, at least for Jeff, always seems to be, "The hotter, the better".  Unlike Jeff though, I can handle some heat, but I really struggle to find any joy in burning my mouth off while I'm eating.  Keeping that in mind, I did sample a few bites of this chili (not a whole bowl) and lived.

Tasty Suggestion:

This time, I decided to dish the chili out onto a cornbread waffle.  Oh....my....god....We will definitely be doing this again in the future!  Not only was it incredibly easy (just toss the cornbread batter onto a waffle iron and let cook) but it took the idea of serving just a bowl of chili to a wonderfully delicious new level!  I highly recommend trying it out.

Can You Take the Heat Chili?
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Ingredients:

2 ½ lbs. boneless, skinless chicken breast
1 onion, chopped
1 jalapeno pepper, finely chopped
1 habanero pepper, very finely chopped
1 ghost pepper, whole
5 cloves of garlic, minced
1/3 cup chili powder
2 TBSP. cumin
1 TBSP. paprika
¼ - ½ tsp. cayenne pepper
½ cup Frank’s Red Hot Sauce
2 (15 oz.) cans tomato sauce
1 (15 oz.) can Kidney beans, drained and rinsed
1 (15 oz.) can Black beans, drained and rinsed
1 (15 oz.) can Chili beans, with juice (I buy the hot version)
Salt and pepper to taste

Directions:

Add some water to a skillet and cook the chicken until the juices run clear and it’s easy to shred.

Coat a slow cooker with a non-stick cooking spray and add in all the ingredients, including the shredded chicken.  Stir around and cook on high for 3-5 hours.

Alternative Cooking Method– Combine all the ingredients together in a large skillet, cover, and let simmer on the stove top for 1 hour.

Source: Inspired by Debbi Does Dinner

Slow Cooker Shredded Fiesta Chicken

One can't beat a quick and easy meal and this recipe is just that!  In fact, one of the best parts is that anyone can make this.  You don't need to be a skilled cook either; all you actually need is a slow cooker and about 5 hours. 

Once ready, not only does this chicken turn out moist and delicious, but the possibilities of what you can add it to are endless!  I chose to enjoy the chicken by itself, but it would also be great in tacos (that's how Jeff ate it), salads, on pizzas, in omelets, on nachos, etc.  However you decide to serve it, enjoy!

Slow Cooker Shredded Fiesta Chicken
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Ingredients:

2 – 2 ½ lbs. boneless chicken breasts
½ a small bottle of low fat Italian dressing
½ TBSP. minced garlic
1 packet spicy ranch dressing mixed into ½ a cup of water
½ TBSP. chili powder
½ TBSP. cumin
¼ tsp. cayenne pepper

Directions:
Spray a slow cooker with a nonstick cooking spray and then place in the chicken.  Add in all the other ingredients (I added the chili powder, cumin, and cayenne pepper to the ranch water and whisked around to combine) and cook on high for 5-6 hours, or low for 8 hours.  When the chicken is done cooking shred it by taking two forks to each chicken breast.  Then, you will pull the forks in the opposite direction until you are satisfied with the size of the shredded pieces.

You can serve the chicken as is, or in tacos, or salads, etc…….So many scrumptious possibilities!

 Source: Adapted from Make Ahead Meals for Busy Moms

Slow Cooker Beer Chicken

I can’t believe that it's already Memorial Day weekend!  This weekend is definitely one that can always put a smile on my face, mostly because it means many exciting things are about to come.  For one thing, our community pool is opening.  I  absolutely love spending my lazy summer afternoons at the pool (an upside to being a teacher).  Next, it means that school is almost done!  Don’t get me wrong, I enjoy my job and all, but I'm always ready for, and appreciate the break, which also means I have time for mini summer vacations.  Plus, Memorial Day means grilling out, boating, camping, bon fires, parties, etc.  My list could go on and on, but for now I’ll quit rambling.  I will say one more very important thing though, I never truly forget the real reason for this Holiday. Thank you to all the brave men and women who dedicate their lives to serving our country. You and your families are  all appreciated beyond words. 

I think that you'll enjoy today’s recipe because it's one that can easily be put together for a large Memorial Day crowd (just double the recipe) and also one that you don't have to spend all day in the kitchen making, which is especially nice if it's hot out.  Another upside to this recipe is that it’ll give you time to go out and enjoy an afternoon together with your family or friends! 

This recipe would also make a fantastic dish to take tailgating with you, because if your plans are like mine, they involve going to some sort of event, such as a NASCAR race. 

Slow Cooker Beer Chicken
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Ingredients:

2 lb. boneless, skinless chicken breast
1 bottle or can of your favorite beer
1 tsp. salt
1 tsp. garlic powder
1 Tbsp. dried oregano
½ tsp. black pepper
1 tsp. dried minced onions
Dash of ground cayenne red pepper

Directions:

Place all of the ingredients into the slow cooker and cook on high for 4-5 hours, or low for 6-8 hours. (Tip: Combine all the liquid and powders together in the slow cooker first and stir together, and then add the chicken in)

 

Enjoy!

 

Source: Slightly adapted from LaLoosh

30 Day Paleo Challenge: Day 23 (Bavarian Meatball Sub in the Slow Cooker)

23

First off, being a runner myself, let me start today's post by expressing my sympathy for the runners' and the city of Boston.  They are definitely in my, and pretty much all of our thoughts and prayers.

So today offically marks day 23, which means there are only 7 days left!  I honestly can't believe how fast the time is going.  Unfortunately I don't have a lot of time to type up a lengthy post though, mostly because I have a lot of things I need to get done tonight.  I do however, really want to take just a minute to share a fantastic and super easy, meatball sub recipe.  I'm one who's always on the look out for a great tasting slow cooker recipe, and this is definitely one of them.....or so I was told. I'm also one who always trusts my taste tester because as far as I know, he hasn't lied to me yet!

Bavarian Meatball Sub in the Slow Cooker
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Ingredients:

2 packages Italian meatballs
½ a small onion, chopped
¼ cup light brown sugar
1 package dry onion soup mix
12 oz. Coca-Cola zero
Hoagie Rolls, split in half
1 package, shredded Swiss cheese

Directions:
In a slow cooker, coated with cooking spray, place the meatballs, onion, brown sugar, soup mix, and coke zero.  Turn the cooker on low and set for 3.5 – 4 hours, or until the meatballs are heated through.

Once they are finished, place the hoagie rolls onto a baking sheet, add a few of the prepared meatballs, and top with the desired amount of Swiss cheese.  Place the pan into the oven, on broil, for 2-3 minutes, or until the cheese is melted and the rolls have turned a nice golden brown color around the edges.

Enjoy!

Slightly adapted from Six Sisters

30-Day Paleo Challenge: Day 1

I hope that you don't mind, but I'm going to stray away from food for just a few minutes and talk about something else.  I know that I haven't posted in awhile, even though I swore I'd get better about it, but lately it's been one injury after another.  The latest one actually had me on crutches for about a week.  In fact, I literally just stopped using them today, but am unfortunately still in some pain.  Being injured is incredibly frustrating, especially to me, because I know that I'm addicted to exercise, and honestly, these injuries have kept me from wanting to do much else. 

However, after a lot of procrastinating, I've finally decided that something needs to change!  I'm tired of not feeling like my normal, perky self (I've put back on quite a bit of weight, and have definitely been eating unhealthy) and I'm sick of coming up with excuse after excuse as to why I've been being unhealthy......"I'll just have one bite," "I'll start eating healthy again tomorrow," "I'll go out for a run later," etc.  Therefore, I'm officially declaring that I'm ready for a change, and I know that it has to happen internally, before it can happen externally. 

"Just because you don't see results after a day, or even a week, don't give up.  You may not see changes, but every smart choice you make is affecting you in ways you'd never imagined." - I couldn't say it better myself.

So, with that being said, I'll let you know that I've completed diets in the past, and found one that actually worked for me and that I could stick to.  While I was following that diet, I lost a total of 45 pounds and managed to keep it off for quite a few years.  Even today, I can say that I've not gained all the weight back; which means that I'm not looking for an extreme diet, but rather a healthy lifestyle to live by.  This is why, very recently, I came to the decision that I would start to eat Paleo.  Before settling though, I wanted to gather more information about what exactly this meant. 

Therefore, I decided to ask a good friend of mine, because I remembered her saying that she recently took part in a 30-day Paleo challenge at her gym.  When I questioned her about it, she happily informed me that during those 30 days, she lost a total of 15 pounds and is currently feeling great!  After being inspired and listening to what she had to say, I decided that this was definitely the way to go!  It sounded very much like what I'd hope to accomplish.  Needless to say, I immediately hopped on Amazon and ordered the book, The Paleo Solution: The Original Human Diet. 

Now I just had to wait.......but while I waited, I began looking up paleo recipes.  This way I could get an idea of exactly what I was in for.

To my surprise, the book arrived yesterday! (after only two days!)  I was so excited that I immediately opened it and started glancing through, and reading some of the different sections.  I also set up and created a weekly meal plan to follow, because I knew I'd want to start eating Paleo as soon as possible.  I must be a little crazy though, because today marks my 1st day going paleo, and next week starts my spring break.  Oh well, what is life without challenges and obstacles.  I also know that if I can stay strong over spring break, then nothing can stop me!

So here's how DAY 1 went.......Honestly, the food I prepared was delicious, and definitely filling.  However, I can't lie......I did have strong cravings for sweets and chips; pretty much all things that are considered bad and definitely not Paleo.  I didn't cave though and even though it was an especially difficult day.  (I had to make a 1/2-sheet cake for a birthday party, my second job).  Jeff was such a good sport, and gladly volunteered to be my taste tester.  Thanks hun!

Menu for DAY 1:

Breakfast: 3 slices Canadian bacon
                 3 scrambled eggs (2 whites, 1 whole) + 1/4 tsp. black pepper
Lunch: Chicken fajita salad
Snack: 2 oz. chicken, 1/2 avocado
Dinner: Crock Pot Pork Loin with Veggies

Crock Pot Pork Loin with Veggies
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Ingredients:

3 lb. lean pork loin
1 (15 oz.) can tomato sauce
2 + cups sliced zucchini
4 cups chopped cauliflower florets
1 Tbsp. basil
1 Tbsp. Oregano
Dash of pepper

Directions:

Place all the ingredients into a crock pot, cover, and cook on low for 6-7 hours.  Serve warm and enjoy!  This recipe will definitely make enough for leftovers to be used later on during the week.

Source: Adapted from The Paleo Solution: The Original Human Diet

Twisted Buffalo Chicken Lasagna

Lately, it seems that I've been all about cooking things in the crock pot.  This is mostly due to the fact that my weekends have been super busy and it's just all too easy to toss ingredients into the pot and let it do the work.  Plus, there are just so many delicious crock pot recipes out there.

As of right now, anything that contains buffalo chicken is pretty much my favorite food, so when I happened to stumble upon this recipe, I knew right away that I needed to make it.  I'll admit I was a little nervous at first though, due to the fact that the recipe called for pasta sauce to be combined with Frank's Red Hot sauce.  At the time, the mixture of these two ingredients just didn't sound very appetizing, however, I love it when I'm wrong!  Needless to say, this meal is definitely addictive and I have no shame in admitting that I went back for seconds!

Twisted Buffalo Chicken Lasagna

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Ingredients:

3-4 chicken breasts (cooked and chopped or shredded)
1 cup Frank’s Red Hot Sauce
1 jar (24 oz.) pasta sauce (I used Prego Roasted Garlic and Herb)
1 package uncooked lasagna noodles
1 container ( oz) fat free ricotta cheese
Shredded cheddar cheese
Shredded mozzarella cheese
¼ cup water

Optional Ingredients:

Red or green pepper
Spinach
Onion

Directions:

Coat the sides and bottom of a 5 qt. crock pot with a non-stick cooking spray.

In a medium size bowl, combine the chicken pieces, Frank’s sauce, and pasta sauce.  Toss the ingredients together until the chicken pieces have been fully coated and the sauces are well blended.

Next, scoop a large spoonful of the chicken/pasta sauce into the crock pot.  There should be enough of the sauce to evenly coat the bottom.  After that, add on a layer of lasagna noodles…..FYI- you may need to break up some of the noodles in order for them to fit properly.  You could also choose to add on another layer of noodles, if desired.  Spread a layer of ricotta cheese over the noodles and top with the cheddar and mozzarella cheese.  This is also the step where you would add in any of the optional ingredients.  Repeat the layers until you run out of ingredients, but make sure that you top the final layer with the sauce and the cheese.  Once ready, pour the ¼ cup water over the top of the lasagna.

Cook on low for 4-5 hours, or on high for 2 ½ to 3 hours.

Source: Slightly adapted from Hot Mama's Blog

Slow Cooker Lemonade Chicken

I know it's almost fall and I'll have some wonderful fall recipes to post soon.  However, it seems that I've gone MIA for the past few months and am now a little behind!  I've just been so busy lately that everything seems to be continuing to pile up, making it very difficult to get ahead.

Therefore, I have an old recipe for you today!

I've always been a huge fan of lemonade, especially in the summertime, but when I chose to cut back on my sugar intake a few years ago, it was one of the things I decided to give up. However, just because I decided not to drink lemonade by the glass anymore, it in no way means I can't use it when I'm cooking.

So here's a delicious dinner for you to try!

Slow Cooker Lemonade Chicken
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Ingredients:

4 chicken breasts
1 (6 oz.) container frozen lemonade concentrate, thawed
5 Tbsp. light brown sugar
¼ cup ketchup
2 Tbsp. white vinegar
2 Tbsp. cornstartch
2 Tbsp. cold water
Brown rice (optional)

For the veggie portion:

1 Tbsp. olive oil
1 ½ cup broccoli florets
1/3 cup carrots, chopped
½ cup snap peas
1 green pepper, cut into chunk size pieces
½ a white onion, cut into chunk size pieces

Directions:

For the Chicken:
Evenly coat the inside of a crock pot with nonstick cooking spray.  Next, place the 4 chicken breasts on the bottom of the pot.  In a medium bowl, combine the lemonade concentrate, light brown sugar, ketchup, and vinegar.  Whisk together until well combined.  Pour the lemonade mixture over the chicken.  Cover and cook on low for 6-8 hours or on high for 3-4 hours.  Remove the chicken from the crock pot and place on a flat work surface.  Using two forks, shred the chicken into pieces and place in a bowl.  Cover with foil to keep warm.

In a small bowl, mix together the cornstarch and cold water.  Pour the remainder of the lemonade sauce from the crock pot into a skillet.  Simmer the sauce over a medium heat making sure to pour in the cornstarch mixture and then stir around until it’s completely combined.  Let the sauce continue to cook, over a medium heat for about 5 minutes, or until the sauce becomes thick or reaches your desired consistency.  Once ready, pour the sauce over the chicken and toss to evenly coat the chicken.

For the Veggies:

 

Place the olive oil in a medium to large skillet, over a medium heat, and allow the skillet to warm up for about a minute.  Now, add in all the vegetables and sauté until done.  This may take a few minutes, depending on how crunchy or soft you like your vegetables.

To assemble:
Scoop some brown rice onto a clean plate, top the rice with some veggies, and then place on top of that a spoonful of chicken.  Garnish with sesame seeds and enjoy!

Slightly adapted from Six Sisters' Stuff

Slow-Cooker Mexican Pulled Chicken Tacos

I'm so excited!  My new camera finally arrived today!  I have never owned a camera like this before and therefore have a lot to learn about all the different features, but I just had to try it out.  I made slow-cooker Mexican pulled chicken tacos for dinner and attempted to use my new camera for the photos.  Here is how the image turned out.  Not bad for my first attempt.

Oh yeah.....I almost forgot to say that the tacos were delicious, which is why I'm sharing this recipe.  The chicken turned out very moist, which made it incredibly easy to shred and the flavoring was great!

Slow-Cooker Mexican Pulled Chicken Tacos

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Ingredients:

1 lb. chicken
1 15 oz can tomato sauce
1 Tbsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. brown sugar
1 tsp. cayenne pepper
½ tsp. salt
3 cloves garlic, minced

Directions:

Spray your slow cooker with PAM and then place the chicken on the bottom.  In a small bowl combine the remainder of the ingredients and whisk together until well blended.  Pour the mixture evenly over the chicken.  Cook on low for 8 hours or on high for 4 hours.  When done cooking, shred the chicken using two forks and pulling in opposite directions.  Serve in warm tortillas, and top with whatever ingredients you desire.

Source: Can You Stay for Dinner