Fiesta chicken

Another crockpot favorite!


Modified recipe and image from:
http://cookiesandcups.com/slow-cooker-fiesta-chicken/

Ingredients:
825g boneless, skinless, chicken breast
775g boneless, skinless, chicken thighs trimmed of all excess fat
1 can tomato sauce
1 can petite diced tomatoes
2 cans steamfresh canned corn
1 can drained and rinsed black beans
2 packets taco seasoning (1 use casa mexicana chicken fajitas packets)


Directions:

1. Place chicken, tomato sauce, and corn in the crockpot. 
2. Drain and rinse beans and tomatoes, add to crockpot. 
3. Add taco seasoning, mix. 
4. Set crockpot to low for 6-8 hours
5. Once finished cooking, shred chicken. It should shred very easily 

Nutrition:

Recipe will make approximately 25 100g servings. Each 100 gram serving is 2f/11c/15p/2 fiber. 

Serving suggestion:

Serve over rice with shredded Mexican blend cheese. 

Renae's spectacular chili

Chili is so delicious and ease to make. I prefer to use a crockpot so everything gets tender and flavorful.

Ingredients:
2 lbs ground beef, 90/10
1 lb ground turkey breast
1 lb ground turkey mixed light/dark meat
2 cans pinto beans
2 cans dark red kidney beans
2 cans petite diced tomatoes
4 cans tomato sauce

Spices: *I don't measure spices so this is a complete estimate, use your own judgement*
3 tsp Chipotle chili powder
3 tsp Ancho chili powder
1 tblsp salt
3 tsp onion powder
3 tsp garlic powder
2 tsp ground black pepper
1.5 tsp crushed red pepper
1.5 tsp ground cumin

You can add peppers if you want

Directions:

1. Get out crockpot and colander 
2. Open all the cans, drain and rinse all beans and diced tomatoes. Add all the canned goods to the crockpot. 
3. Brown all meat. While browning the meat, I recommend adding in some of the spices listed above, quantities not specified.  Drain thoroughly after cooking. 
4. Add the meat and spices to the crockpot and mix. 
5. Cook on low for 4-6 hours. Adjust spices as you see fit. 

Nutrition:

This recipe makes approximately 44 100g servings. Each 100 gram serving is 3f/10c/11p/3 fiber. 

Serving suggestions:

Serve on shirataki pasta with shredded mild cheddar. 

Mint chocolate mini cheesecakes

Yum, mini cheesecake, these are mint flavored.

Ingredients:
1 tsp Peppermint extract
300g Danon lite and fit vanilla greek yogurt
15 packets stevia
1 tsp vanilla extract
2 large whole eggs
2 scoops vanilla whey protein powder
2.5 tblsp salted butter (not margarine)
2 containers Philadelphia fat free cream cheese
28 sections chocolate graham crackers

Instructions:
Preheat oven to 325F
1) Grind graham crackers in a food processor until finely crushed
2) Melt butter and combine with crushed grahams.
3) Evenly distribute the mixture into 12 muffin liners, silicone works best! Firmly press into bottom of the liners. You can use the bottom of a glass for this.
4) Put the crusts into the oven for 7-9 minutes. Remove when finished and reduce oven temp to 225F.
5) In a small mixing bowl, combine the stevia and whey protein, set aside.
6) In a stand mixer, mix cream cheese alone until smooth. Add in the yogurt, mixing on a lower speed until combined. Add in the extracts, then the eggs, one at a time, mixing until smooth.
7) Add in the dry ingredients, and if desired add in green food coloring.
8) Fill cheesecake batter into the crusts, filling to the top of each.
9) Bake at 225F for 45-60 minutes, or until the centers are just about set.

Recipe will yield 12 mini cheesecakes.
12 carbs/4 fat/14 protein for each mini cheesecake

Pumpkin protein mini cheesecakes

I modified this recipe from:
https://theproteinchef.co/protein-pumpkin-cheesecake-recipe-bodybuildinglow-fat/

Using my ingredients, the nutritional information is 110 calories/3f/10c/9p for one mini cheesecake.

Here's the ingredients:

• 2 Scoops (60g) Vanilla Protein Powder (I used Jay robb vanilla) 
• 16 packets stevia
• 1 1/2 Teaspoons Pumpkin Pie Spice
• 1 Teaspoon Ground Cinnamon
• 2 Large Eggs
• 1 Teaspoon Vanilla Extract
• 1/2 Teaspoon Salt
• 2 containers Danon lite and fit vanilla fat free Greek yogurt 
• 16 Ounces (452g) Fat Free Cream Cheese
• 15 Ounces (425g) Pure Pumpkin
• 3 tablespoons butter
• 3 servings Sam mills vanilla Gluten free animal cookies

Directions :

1. Preheat oven to 325 and prepare 18 muffin liners in two muffin tins. 
2. I use a waterbath for my cheesecakes to reduce cracking, prepare this if necessary. 
3. Bring cream cheese and eggs out of the fridge to bring them closer to room temperature. 
4. Put cookies in a food processor and run until the cookies are all uniformly ground. 
5. Melt the butter and combine with the ground cookies. Add 1 package of stevia. 
6. Add approximately 1.5 teaspoons of the crust mixture into each muffin liner. Try to have even amounts in each liner for even calories in each serving. Press the crusts firmly into each liner. You can use the bottom of a glass for this. 
7. Put tins in the oven for 7-9 minutes. 
8. Once crusts are finished, reduce oven temperature to 275.
9. Combine all dry ingredients in a small bowl and mix by hand until combined. 
10. Add cream cheese to mixer and mix until smooth. Cheesecake is not like cake and does not like to be over mixed, after ingredients and combined, stop mixing. 
11. Add Greek yogurt and pumpkin, mix gently until combined. 
12. Add eggs one at a time, mix until combined. 
13. Add in dry ingredients and mix until combined. 
14. Fill muffin liners almost to the top. Put muffin tins in waterbath in the oven. Bake for 30-45 minutes or until center of cheesecakes are set. Checking the center of the cheesecake is the best way to determine if they are done. Once set, either remove from oven or turn off oven and leave in oven for one hour to cool. This will help prevent cracking. 
15. Cool cheesecakes in the fridge overnight before serving

Nutrition:

3f/10c/9p/1 fiber 

Modification:

You can also use oreos at the bottom for the crust. I used glutino vanilla oreos (the blond ones). It made 22 cheesecakes and the nutrition was 3f/13c/7p/2 fiber.