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