Beef and Black Bean Crockpot Chili & Tex-Mex Quinoa Cakes

Our kiddo hasn't been feeling the best lately, and I know chili is one things she will generally always eat.  Not to mention it covers a few of the major food groups all in one dish, so I figured this would be good to make for her tonight as she hasn't eaten much the last few days. 

1 pound lean ground beef (cooked and browned)
1 medium onion, chopped
2 cans Del Monte Zesty Chili tomatoes
2 Tablespoons honey
2-3 Tablespoons chili powder
1 can black beans (drained and rinsed)
1/2 cup beef broth
4 Tablespoons tomato paste
2 cloves garlic, minced
4 ounce can diced green chiles
1 teaspoon cumin

Combine all ingredients in a crock pot ( I used my 3 qt. and it was full to the top!).  Cook on low for 6 to 8 hours.  Makes 6 servings.

Calories 290, Carbs 46, Fat 8g, Protein 21g

 

 

 

 

 

Steaming hot Beef and Black Bean Chili!

I saw the recipe for these Tex-Mex Quinoa Patties on Pinterest tonight and thought they would go well with the chili - I was right!  They are really good!  You can find the recipe HERE for them.  Quick and easy, and very tasty.  I dipped them in my chili.  The recipe makes 12 cakes, 2 cakes per serving. 

Tex-Mex Quinoa Bites

Calories 130, Carbs 4, Fat 4, Protein 7g

Chicken & Cous Cous Salad

This salad makes me yearn for summer and all of the fresh veggies that will come out of our garden!  The 2 adults in this family LOVED it!  The child however, wouldn't touch it.  I'll chalk that up to her not feeling so well because this type of food is right up her alley.    Here is the recipe I used. 
The things I changed:
I added about a Tablespoon of chopped fresh Cilantro.
I added 2 Teaspoons of white sugar to the dressing mix to cut the cumin flavor a little bit.  I tasted the dressing before it went on the salad and I was very worried I was going to "ruin" the couscous/chicken mixture with it because I wasn't such a fan - but it turned out fantastic when put together!
I didn't use any radishes - the store I last shopped at didn't have any!

 

We LOVED this recipe, and will be making it again in the future.  The possibilities are endless!

This serves 4 people at 1 1/2 cups per serving.

Calories 334, Fat 10.9g, Protein 20.9g,  Carbs 35.8

Crock Pot Shrimp Stir-Fry

The thing I love most about my crock pot is it's intended purpose - set it and forget it.  This recipe uses the crock pot, but we're only talking a maximum of 3 hours of set it and forget it!  I started this when I got home from shopping later this afternoon, and it was ready just in time for dinner.  Good flavor and low in calories, I will be making this again for my family.  You can find the recipe I used HERE.  I did make a few changes-
1. After removing the shells and de-veining the shrimp, I precooked them in a skillet with a little seasoned salt and fresh ground black pepper, just to ensure they were cooked through. 
2.  I didn't have any oyster sauce, so at a friend's suggestion, I used  worcestershire sauce.
3.  I added a small sliced onion into the crockpot at the beginning stages.
4.  I added the cooked shrimp 20 minutes before done time as the recipe suggests. 
5.  I did not add bamboo shoots, as no one in my family particularly cares for them.
6. I completely forgot to add the snow peas!  I had every intention, and will definitely put them in next time, as I think they will be a great addition. 
7.  I used an orange pepper instead of a red one.

I did the nutritional values based on the original recipe, and NOT including the rice.
Serves 6
Per Serving: Calories 133, Carbs 11, Fat 2g, Protein 18g