Spicy Black Bean Taco Chili

Sorry I didn’t get a picture of this recipe.  It was so delicious, by the time I went back to take picture it was gone! I will be making this again in the near future, so picture to come when I make it again 🙂 Enjoy!

Ingredients:
for the chicken-
1 1/2 lbs boneless, skinless chicken breast
1/4 c extra virgin olive oil
1 tbsp. chili powder
1/2 tsp salt
1/4 tsp black pepper
1 tsp cumin, ground
1/2 tsp oregano
1/8 tsp cayenne, ground

for the chili-
1 1/2 c frozen corn
1 can black beans, drained, rinsed
1 can mild Rotel
1 small yellow onion, diced
3 garlic cloves, minced
3 c chicken stock
1/2 tbsp. chili powder
1/4 tsp salt
1/8 tsp black pepper
1/2 tsp cumin, ground
1/4 tsp oregano
dash cayenne pepper

optional toppings-
shredded cheese
tortilla chips

Directions:
1. Prep the chicken by adding chicken, extra virgin olive oil, and seasonings for chicken into a large Zip Lock bag. Seal and toss until chicken is coated well (I usually freeze my chicken at this point until I’m ready to use it. I add it to the crockpot frozen, but you can add it right after prepping if you want to make the chili right away).
2. Add corn, black beans, Rotel, onion, garlic, chicken stock, prepared chicken breast, and seasonings to crockpot.
3. Cook on LOW for 6-8 hours or HIGH for 4-6 hours. With about 30 minutes of cook time left, use tongs to remove chicken breasts onto a plate. Shred chicken with two forks and add back to crockpot after all chicken is shredded. Allow to cook remaining 30 minutes.
4. Serve in bowls topped with shredded cheese and tortilla chips.

Yields about 8-10 servings, serving size 1 c

Recipe modified from www.bakedbyrachel.com

Taco Salad

Ingredients:

8 c dark leafy greens
1 1/4 lbs extra lean ground turkey
1/8 c water
1 can black beans, no salt added, rinsed, drained
homemade taco seasoning
2 mangos, diced
1/2 c homemade guacamole
1/2 c salsa (no sugar added)

Directions:

1. Add ground turkey to large skillet over medium high heat.
2. While turkey is cooking, add spices together for taco seasoning in a small dish. When turkey is no longer pink and cooked through, add taco seasoning and water to cooked turkey. Stir together until turkey is well coated with seasoning.
3. Add black beans to cooked turkey. Simmer about 5 minutes, or until black beans are cooked through.
4. Divide leafy greens between 4 bowls (about 2 c in each bowl). Add 1/2 c of turkey and black bean mixture on top of greens. Top with mango, 2 tbsp. guacamole, and 2 tbsp. salsa.

Yields 4 servings, serving size 1 salad

Coconut Rolled Dates | My favorite dessert

Ingredients:
1/2 c unsweetened coconut
1 lb pitted Deglet dates

Directions:
1. Place coconut flakes in small bowl. Set aside.

2. Add dates to food processor attached with multipurpose blade. Pulse until dates are chopped finely. Since they are very sticky, they will form a ball in the food processor. It might be necessary to run a rubber spatula down the side of the processor bowl and pulse a few more times.

3. Scoop out 1/2 tbsp. of dates and roll in the palm of your hands to shape. Roll shaped dates in coconut flakes.

4. Store in air tight container.

Yields about 25 dates, Serving size 2 coconut rolled dates

Chocolate Chip Granola Bars

Ingredients:

2 1/2 c multigrain oats (quick oats would work also)

1/2 c raw, unsalted almonds, roughly chopped

1/2 c flaxseed meal

1 c mini chocolate chips

1/2 c honey

1/2 c extra virgin olive oil

1/8 c (2 tbsp.) packed light brown sugar

1/2 tsp. ground cinnamon

1/2 tsp. salt

2 large egg whites

Directions:

1. Preheat oven to 325°. Roughly chop almonds.

 

2. Spread oats and almonds on an unlined baking sheet. Bake for 12 minutes, stirring half way through. Remove from oven and allow to cool completely.

 

3. Line a 13×9 baking dish with a silicone baking mat. It is helpful if the mat is slightly larger than the baking dish and comes up on the sides. Set aside.

 

4. Once oat/almonds are cool, transfer to large bowl and add flaxseed meal and chocolate chips. Stir together.

 

5. In a small bowl, whisk together honey, oil, brown sugar, salt, cinnamon, and egg whites.

 

6. Pour honey mixture over oat/almond mixture in large bowl. Stir until oats are well coated.

7. Press granola with rubber spatula into prepared baking dish. Be sure to firmly and evenly press granola down.

8. Bake for 30-35 minutes or until golden brown.

 

9. Remove from oven and allow to cool in pan for 2 hours.

 

10. Using the sides of the silicone mat, carefully pull up and pull the granola out of the baking dish. Cut granola into 16 equal bars. Store in an air tight container.

 

Yields 16 servings, serving size 1 granola bar

Pineapple, Pepper, Chicken Pizza

Ingredients:

Gluten free whole grain pizza crust mix (I like and use Bob’s Red Mill)

2 eggs

1 1/2 c warm water

2 tbsp extra virgin olive oil

yeast packet (comes with the pizza crust mix)

3 Cajun seasoned grilled chicken tenders, chopped

1/4 c tri-colored peppers, diced

1/3 c pineapple tidbits in 100% pineapple juice, drained

1/2 c pizza sauce (I use an organic, no sugar added brand)

Directions:

1. Combine water and yeast packet in large bowl. Let stand for about 5 minutes. 

2. Add eggs and oil to water/yeast mixture. Mix briefly until egg yolks are broken and stated to mix together (no longer than 1 minute). 

3. Add in dry pizza mix and mix for about 1 minute or until well combined. Leave in bowl, split in half, and cover bowl with plastic wrap. Allow to rise for 20 minutes. 

4. Preheat oven to 425°. Spray a pizza pan with non-stick cooking spray. 

5. Place pizza dough on prepared pizza pan. Using wet hands, spread dough out evenly on pizza pan. If dough starts to stick to fingers, rewet fingers with water.    

6. Bake pizza crust, without toppings for 7 minutes in oven. 

7. Remove pizza crust, top with pizza sauce, peppers, pineapple, and chicken pieces. Place pizza back in oven and cook an additional 15 minutes. 

8. Cut pizza into 8 slices with pizza cutter. 

 

Yields 4 servings, serving size 2 pieces

Cajun Chicken Rub

Ingredients:

1 tbsp cajun seasoning

1 tbsp lemon pepper seasoning

1 tbsp Italian seasoning

1/4 tsp garlic powder

Directions:

1. Combine all ingredients into a small bowl with lid. Place lid on bowl. Shake until all ingredients are well mixed.

2. Generously rub on cleaned, raw chicken. Cook as desired (I prefer using this with chicken cooked on the grill)

*Will cover 4 large chicken breasts

Mango & Black Bean Cajun Chicken Tacos

Ingredients:

for the chicken-

2 chicken breasts
1/2 tbsp Cajun seasoning
1/2 tbsp Lemon pepper seasoning
1/2 tbsp Italian seasoning
1/4 tsp garlic powder

for the taco-

1 can black beans, drained, rinsed
3 tbsp salsa
1/2 tsp ground cumin
1 mango, diced
1 tbsp lemon juice
2 c leafy greens (I used a 50/50 mix of baby spring mix and baby spinach)
homemade guacamole
fresh cilantro, for garnish
Whole wheat wrap (you could even leave out the wrap and use more leafy greens to make it a salad)

Directions:

1. Preheat grill. Mix Cajun seasoning, lemon pepper, Italian seasoning, and garlic powder in a small container and mix thoroughly. Rub generously on chicken. Place on hot grill until cooked through. Cut cooked chicken into strips.
2. Mix black beans, salsa, and cumin together in a small bowl. Set aside.
3. Mix mango and lemon juice together in a small bowl. Set aside.
4. Assemble taco:
–Place four wraps on flat counter space. Divide leafy greens evenly between the four wraps on bottom.
–Assemble about 1/4 of the chicken strips onto each taco
–Spoon on about 2 tbsp of the black bean mixture over the chicken strips
–Add 2 tbsp of mango
–Top with 1 tbsp of guacamole and garnish with fresh cilantro

 

Yields 4 servings, serving size 1 Cajun chicken taco

 

recipe modified from 24-day-challenge-cookbook

Sun-dried Tomato Guacamole

Ingredients:

4 small avocados, halved, pitted

2 tbsp red onion, chopped

1 tsp coarse Kosher salt

juices of 1 lime

6 sun dried tomatoes, chopped 

Directions:

1. Mash avocados in medium bowl to desired consistency. Add in onion, salt, lime juice, and sun dried tomatoes. 

2. Stir until all ingredients are combined. 

Yields 10 servings, serving size 2 tbsp

Peanut Butter Chocolate Chip Cookies

Ingredients:

1 c creamy peanut butter (you could use crunchy instead)

1 c sugar

1/4 c Egg Beaters 

2/3 c semi sweet chocolate chips 

Directions:

1. Preheat oven to 350°. Line a baking sheet with Silpat baking mat or parchment paper. Set aside.

2. Beat together peanut butter, sugar, and egg until well combined.

3. Stir in chocolate chips by hand.

4. Drop dough by the tablespoonful onto cookie sheet. Bake for 11-13 minutes.

5. As soon as you remove from oven, gently press the center of each cookie with the back of a spoon. Allow to cool on baking sheet for at least 5 minutes. Then, transfer to wire rack to cool completely. 

 

Yields 26 cookies, serving size 1 cookie

3 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

recipe modified from www.thefrugalgirls.com

Chicken & Berry Salad

Ingredients:

10 chicken tenderloins (about 1.5 lbs), cooked, chopped (I usually season mine with salt, pepper, and chili powder and bake at 350° for 30 minutes)

1/2 c + 2 tbsp fresh, blueberries

1 1/4 c purple grapes (halved if they are large)

1/4 c + 1 tbsp fetta cheese crumbles

8-10 c lettuce (I used a mix of baby lettuces) 

1/2 c + 2 tbsp Bolthouse Farms Honey Mustard Yogurt Dressing (found in the refrigerated produce section of the grocery story)

Directions:

1. Place five bowls on the counter top. Assemble salad as follows in each bowl:

-about 2 c lettuce

-2 tbsp blueberries

-1/4 c grapes

-1 tbsp fetta cheese crumbles

-2 chicken tenderloins, chopped 

-drizzle 2 tbsp Honey Mustard Dressing over the top

 

Yields 5 servings, serving size 1 salad

5 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.