Healthy Chili Verde

First of all

Merry Everything 

and happy always.

Man, oh man. Those holidays kicked my butt.

But they are over. Almost. Lil' Red will be turning 2 in January, and once that is over, I can only hope that things will start to calm down. 

Mr. Red and I are having a weight loss competition to see who can lose the highest percentage of weight. If he wins, I have to go to an event of his choosing (like that's going to happen!), but if I win, he has to go to the event of my choosing. Needless to say, we will be attending a 3 day long country music festival that he will loathe every minute of.

So begins the healthy recipe kick for me! Here is what we're having for dinner tonight, already tasted and super delicious! I've never made chili before and I don't think I will ever make a different recipe.

Healthy Chili Verde

You will need:

1lb ground turkey

1 large red bell pepper

1 medium onion

1 Tbs minced garlic

1 tsp ground cumin

1/4 tsp cayenne pepper

1 16oz (or 2 8oz) jars of La Victoria green taco sauce (mild)

1/4 cup La Victoria chunky jalapeno 

1/4 cup water

2 15oz cans low sodium pinto beans

15oz can low sodium kidney beans

Preparation:

Cook turkey, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. 

Add garlic, cumin and cayenne; cook until fragrant, about 15 seconds. 

Stir in hot sauce and water; bring to a simmer. 

Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. 

Stir in beans and cook until heated through, about 1 minute.

Top with plain non fat yogurt, or non fat sour cream, tortilla chips and/or cheese. 

Delicious.

This chili is very hot, and honestly I'm not sure how to make it more mild. We like it hot. 

Let me know what you think!

Enchilada Chicken

It's been a while...

Sorry I haven't been around lately, we've been so busy between Thanksgiving and the closing of our business. I did however want to jump on and let you know I'm still alive.

And I figured...

What better way to say hello than a Crock Pot recipe?

So today I have for you Enchilada Chicken.

I saw a delicious looking recipe posted by Chef in Training this morning and I was like "I so want to make that." so I went to my pantry and realized I had only two of the four ingredients it called for... And I was still in my pajamas (at 11am) so I decided to improvise. 

For this recipe you will need:
4-5 boneless skinless frozen chicken breasts

1 can cream of chicken soup

1 can of drained and rinsed black beans

1 can of Rotel

1 package of enchilada sauce mix

Optional:

shredded cheese

baked tortilla strips

sour cream
tortillas

Spray your Crock down with Pam and lay your chicken breasts inside. On the side mix together the other ingredients in a bowl and pour on top of the chicken. Cook on low for 7-8 hours. Plate and top with the toppings of your choosing, or shred and fill tortillas.

To make fresh tortilla strips, cut up a flour tortilla into short strips and spray with cooking spray. Broil them for a few minutes until they are golden brown.

I cooked up some Spanish rice and we threw that into our tortillas as well. Mr. Red didn't even make it to the table to eat, he loved it so much he ate standing up in the kitchen while I was fixing up my plate! It was a winner at our house!

Enjoy!!