Slow Cooker Chicken Chili

This is a quick and healthy meal prepared in the slow cooker or Crock-Pot.  Watch for sodium/sugar in the canned items.  It is best to get the low sodium, no salt, no sugar (or artificial sweetners) added varieties.

1 can of dark beans (I used Adzuki, but you could use kidney, black, etc)--don't drain
1 can of white beans (I used Northern, but you could use any white bean)--don't drain
1 can of corn (frozen or fresh is fine too), drained
1 jar of salsa (or you could make this fresh)
1 chipotle pepper (optional, but it adds a nice smokey flavoring)
3-4 chicken breast (frozen is fine)

Put chicken in slow cooker.  Mix all other ingredients and pour over chicken.  Cook on low for 8-10 hours or high for 5-6 hours.  Remove chicken, shred or cube it, and mix back into mixture.  Serve with light or f/f sour cream, r/f cheese, etc.  We had ours over a baked potato with a light amount of 75% r/f cheese and light sour cream. It was great!

Delicious & Healthy Oven Baked Chicken

INGREDIENTS


1 1/2 cups oats

1 tablespoon paprika

1 tablespoon chili powder

1 teaspoon salt

3/4 teaspoon garlic powder

1/2 teaspoon ground cumin

1/4 teaspoon pepper

3-4 boneless, skinless chicken breasts

1/2 cup milk

1 egg

olive oil spray


DIRECTIONS

Coat a 13-in. x 9-in. x 2-in. baking dish with olive oil spray; set aside. In a small bowl beat egg with milk.  In a seperate shallow bowl or large resealable plastic bag, combine oats, paprika, chili powder, salt if desired, garlic powder, cumin and pepper. Dip chicken in milk/egg mixture, then coat with oat mixture. Place in prepared baking dish. Lightly spray with olive oil. Bake, uncovered, at 375 degrees F for 45-50 minutes or until juices run clear.
 
This was adapted from http://allrecipes.com/Recipe/Oatmeal-Baked-Chicken/Detail.aspx

Healthy Chicken Mexican Casserole

• Olive oil cooking spray
• 1 onion
• 2 cloves garlic, minced
• 2 tsp paprika
• 1 tsp cumin
• 1 tsp sea salt
• 1/2 tsp pepper
• 2 cups cooked shredded chicken
• handful chopped fresh cilantro
• 2 cups reduced fat cheese (I like the fiesta blend from Trader Joes)
• 1 bottle of Herdez Verde Salsa (sold at WalMart in the Mexican food aisle)
• 8 corn tortillas (remember to check the ingredients for only corn, water, and lime)
• 1 1/2 C lite or ff sour cream
• 1 can of drained chopped green chilies

Spray pan with olive oil and saute onion and garlic until they are translucent.  Add garlic, paprika, black pepper, salt, and chicken and heat thoroughly.  Remove from heat and stir in cilantro.

Preheat oven to 350F.
Using a square casserole dish, spray with olive oil and add 1/3 jar Verde salsa to cover bottom of the dish.  Put 4 tortillas on top.  Spread 1/2 sour cream over tortillas. Next spead another 1/3 of verde salsa, 1 cup of chicken, 1/2 of cheese, and 1/2 of green chilies.  Top this with 4 tortillas, then the remainder of sour cream, salsa, chicken, and  green chilies.  Top with the remainder of cheese.  Bake for 35 minutes or until bubbly.

Chicken Tortilla Soup

This is a healthy and delicious soup! No exact measurements.

• onion
• garlic
• Shredded cooked chicken
• 4 serrano peppers, deseeded and chopped
• 1 oz chipotle pepper, chopped (watch the ingredients if you buy the canned ones)
• chicken broth, about 3-4 cups (use your own or check the ingredients of store bought)
• cumin
• salt
• pepper
• 1 lime's juice
• cilantro
• diced chilies
• tomato, chopped
• salt & pepper to taste

In a large pot, take garlic and onions and saute them in spray of olive oil until translucent. Add the 3 types of peppers and saute a few minutes.  Add all the other ingredients.  Bring to boil and simmer for 20 minutes.
Serve with torn corn tortillas (look for the ones with only corn, water, and lime for ingredients -- they sell them at WalMart) avocado slices, and 75% reduced fat cheddar cheese (sold at Publix, Cabot brand) on top.

This is good!

Almond Thai Chicken

This is a healthy alternative to Masaman Chicken.

• 4 Boneless/skinless chicken breast
• 1 Bell pepper in cut into strips
• 1 onion, diced
• 1 cup chicken broth
• 1/4 cup liquid aminos (or Tamari/soy sauce)
• 1/2 T ground cumin
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 2 T cornstarch or arrowroot
• 1/2 cup raw almond butter (nothing but almonds added)
• 1 T liquid aminos
• 1/4 cup lime juice
• 1/4 cup chopped fresh cilantro
• 1/2 cup sliced almonds
• 1 avocado sliced
• 3 green onions, chopped
• 1 tomato, chopped
• salt and pepper to taste

Directions:
1. Place the chicken, bell pepper, and onion in a slow cooker/crockpot. Mix the broth , liquid aminos, cumin, garlic, and red pepper flakes. Pour over chicken. Cook on low for 5 hours (if chicken is frozen cook on high).
2. Remove the broth (should be about a cup) and mix this with the cornstarch, almond butter, lime juice and 1 T of liquid aminos. Pour this back over the chicken in the slow cooker and replace the lid. Cook on high for at least 30 more minutes.
3. When ready to serve, garnish with green onions, tomato, cilantro, avocado, and almonds. Serve over brown rice, brown rice pasta, or any other whole grain.