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

Chicken & Pepper Soft Tacos

Talk about Easy!  I tossed these ingredients in the crock pot at about 10am this morning and we had a fantastic meal at 6pm!  Can't get any easier than that!

3-5 chicken breasts depending on size.  Mine were roughly 7oz. each and I used 3.  I even put them in frozen!

2 bell peppers, any color, sliced
1 large onion, sliced
1/2 cup chicken broth
2 teaspoons chili powder
1 teaspoon ground cumin
dash salt
2 Tablespoons lemon juice

Place the chicken breasts on the bottom of your crock pot, followed by the onions and peppers. Drizzle the lemon juice over chicken.  Mix the spices/salt into the 1/2 cup of chicken broth and pour over chicken.  Set on low and cook for 6-8 hours.  I shredded the chicken at about hour 5 and let it continue to cook until we ate!

We topped ours with my family's FAVORITE salsa - Jack's Special Salsa by Garden Fresh Gourmet.  If you haven't had it - you must try it!  We also used shredded 4 blend cheese and low fat sour cream.  Yum!

Serves 4 (2 tacos each)  These values do not include toppings or tortilla.
130 calories, 10 carbs, 2g fat, 20g protein

Adapted from a recipe found here .

Stuffed Pepper Soup

Today I made Stuffed Pepper soup in the crock pot - My house smelled amazing ALL DAY!  I also made a loaf of bread to go along side of the soup.  HERE is the recipe I used to make the soup.  I used ground turkey instead of the ground beef, and I think the next time I make this I will not make this substitution as it lacked  a flavor that I think the beef would have added.  I added in some crushed red pepper, garlic powder, 2 Tablespoons of maple syrup, and freshly ground black pepper.  I also used 1 entire red bell pepper, and 1 entire yellow bell pepper - both were more than 1/2 a cup as the recipe calls for.  After cooking the ground turkey, I put all of the ingredients (minus the rice) into the crock pot, set on Low for about 7 hours.  I steamed the rice and added it into the crockpot about 10 minutes before serving.  Tasted great along with the crusty bread!

Makes 6 GOOD sized portions.
(After my alterations my nutritional values were slightly different than that of the original poster.)

339 calories per 1 1/3 cup.  48 carb, 3g fat, 20g protein

Cabbage Roll Casserole

I've tried out a few different cabbage roll recipes over the past year, some that take you what seems like all day to make, others that are quick and simple.  This one ranks in the top for flavor, and it was very easy to make.  I mixed ground beef up with ground turkey - half a pound each because that's what I had on hand.  Worked out great!  We really liked the addition of the cheese on top, too!

I used the recipe you can find HERE to make this yummy casserole. 
Serves 10
Calories 250.9, Fat 11.3g, Protein 16.9g, Carbs 23.8

Ranch Turkey Burgers

First off, let me say, WE LOVE THESE.  So incredibly simple, and low in calories.  It will make 4 servings.

1 lb. ground turkey
1 packet Hidden Valley Ranch Mix powder

Mix the Ranch mix into the ground turkey.  I use my kitchen aid mixer to do this step, but it's completely not necessary.  Grill or cook in a pan on the stove (I did stove tonight) until cooked through.  You won't believe the flavor!  I chose to eat mine without the bun to save calories (the flavor is so good, there's really no need for a bun - I promise!).  I topped it with ketchup, mustard, pickles and onions.  Hit the spot!  Of course, my husband loaded his up on a bun and smothered in cheese.  Must be nice.....!

Per Serving:
Calories 196, Carbs 6, Fat 8g, Protein 21g