Slow Cooker Sriracha-Pineapple Chicken with Guacamole

Slow Cooker Sriracha-Pineapple Chicken with Guacamole

Ingredients:
4 boneless, skinless chicken breasts
1 onion, thick sliced

3/4 cup reduced sugar ketchup
2 Tablespoons Sriracha Rooster Sauce (I use about 2 1/2 to 3 Tablespoons, but you may want to taste it before using that much)
3-4 Tablespoons crushed pineapple (freeze what you don't use from the can)
1/4 cup agave nectar (or if you want a sauce with less sugar, use Truvia or Stevia)
1 Tablespoon rice vinegar
1 Tablespoon soy sauce
1 teaspoon garlic powder

Guacamole:
2 avocados
1 Tablespoon fresh-squeezed lime juice
1/2 teaspoon chili powder
1/2 teaspoon Himalayan Salt
2 teaspoon finely chopped green onion
Optional:  Cilantro to taste

Instructions:  

• Spray the inside of the slow cooker with non-stick spray.

• Place onion slices on the bottom of the slow cooker.

• Place the chicken breasts on top of the onions.

• In a large bowl, whisk the Sriracha, ketchup, pineapple, agave, rice vinegar, soy sauce, and garlic powder together.  

• Pour the sauce over the chicken and onions.

• Set the slow cooker on Low for 6-8 hours or High for 2-3 hours.

• Remove the chicken and let them cool for a few minutes so you don't burn yourself. Be careful! The chicken will be hot!!  

• Shred the chicken. I use two forks. It's super easy.

• Remove the onions, set aside if you want to mix them back in later.

• Pour the sauce into a small saucepan and simmer over low to reduce and thicken the sauce a bit. I simmer it until it's almost reduced by half.

• Mix the chicken and the sauce together until the chicken is coated. Add the onions back in if desired.

For the guacamole (doesn't get easier than this!):

• In a medium bowl, scoop the avocado into the bowl and mash. 
• Mix in the lime juice, Himalayan Salt, chili powder, and green onion. 
• Optional: add cilantro 

Serve the chicken on a whole wheat bun with guacamole. 

Variations:

Serve in a whole wheat tortilla or on organic whole wheat bread. 

Mix chicken into an egg white omelet. Add cilantro.

Cowboy Caviar Two Ways

Cowboy Caviar

from Becky

Prep Time: 15 mins
Total Time: 15 minutes
Servings:  8-12


INGREDIENTS:

2 (15 oz.) cans black eyed peas
1 (15 oz.) can black beans
2 cups corn, fresh or frozen
1 cup red onion, minced
1 green bell pepper, small diced
1 red bell pepper, small diced
1 jalapeno, seeded and minced
5 garlic cloves, minced
1/4 cup minced cilantro
3 scallions, sliced thin
4 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons kosher salt
Juice of 1 lime

DIRECTIONS:

• Mix all ingredients in a large bowl and toss to combine. 

• Cover and refrigerate at least one hour. 

• Serve with tortilla chips, pita chips, on top of burgers, sandwiches, or on the side of your favorite grilled meats and fish.

Quinoa Cowboy Caviar

from Foodnetwork.com


INGREDIENTS:
1 cup cooked quinoa
¼ cup fresh corn, cut off the cob
¼ cup cooked black beans
¼ cup red bell pepper, chopped
¼ cup chopped red onion
½ lime, juiced
salt and pepper to taste
1/2 avocado, cut into small pieces (or guacamole – whatever you prefer)


DIRECTIONS:

• Rinse and cook the quinoa according to the package instructions.

• Meanwhile combine the corn, black beans, red bell pepper and red onion in a bowl. Toss to combine. 

• Add the cooked quinoa into the mixture, and add the lemon juice and salt and pepper to taste.

• Add chopped avocado right before serving.

Sweet Potato and Chicken Sausage Hash

Sweet Potato and Chicken Sausage Skillet Hash

Prep Time: 10 mins
Cook Time: 20 minutes
Servings:  4

BBQ Turkey & Sweet Potato Muffins, aka "Meatloaf Cupcakes"

BBQ Turkey & Sweet Potato Muffins
aka "Meatloaf Cupcakes" according to my nephews

Author: Andrea

Prep Time: 15 mins
Cook Time: 40 minutes
Servings:  4-6

Slow Cooker Quinoa Tex-Mex

Slow Cooker Quinoa Tex-Mex
Author: Chelsea

Prep Time: 15 mins
Cook Time: 3-4 hours
Servings:  6-8

Homemade Taco Seasoning Mix

Homemade Taco Seasoning Mix

Healthy Grab and Go Cheesy Egg Muffins

Healthy Grab and Go Cheesy Egg Muffins

Sometimes you want a hearty breakfast that you can eat on the go or throw in your bag to take to school or work. Usually the most portable of breakfast ideas are carb and sugar loaded. These tasty breakfast egg muffins are a great alternative and can be made in advance! You decide what meat, cheese and vegetables you want to put in it, making the combination possibilities endless. And since you make a bunch in advance you have ready to go breakfast options all week.

Turkey-Stuffed Butternut Squash with Mushrooms and Sage

Turkey-Stuffed Butternut Squash with Mushrooms and Sage
from Barre3

Serves 4 with leftover stuffing

Ingredients:

2 small to medium butternut squash
2 Tbs. olive oil, divided
1 cup dry quinoa, rinsed
1 lb. ground organic turkey (or any organic ground lean meat)
1 medium yellow onion, diced
3/4 lb. mixed mushrooms (portobello, cremini, button etc.), diced
10 sage leaves, minced, plus a few leaves minced for garnish
1/4 tsp. red-pepper flakes
Fine sea salt and pepper to taste

AVOCADO BLACK BEAN ENCHILADAS

AVOCADO BLACK BEAN ENCHILADAS
 from Creme de la Crumb

PREP TIME
15 mins
COOK TIME
15 mins
TOTAL TIME
30 mins

Healthy and tasty enchiladas filled with seasoned black beans and creamy avocado slices, all covered in green chile enchilada sauce! Ready in 30 minutes!
Author: Tiffany
Recipe type: Main Dish
Cuisine: Mexican
Serves: 3-4

Rosemary Maple Glazed Turkey Breast

Rosemary Maple Glazed Turkey Breast
Yield – 12 servings

Preparation Time – 30 minutes

Cooking Time – 2 1/4 hours, or longer depending on turkey size

Ingredients

4ish lb. turkey breast
Salt and pepper
4 onions, halved
6 garlic cloves, smashed
6 rosemary stalks, divided
2 cups chicken stock or water
2 cups balsamic vinegar
1 cup maple syrup

Gluten-Free Grab and Go: Turkey, Broccoli, and Egg Muffins

Cheddar Egg Muffins

Mashed Potato and Cauliflower Casserole with Onion, Bacon and Swiss

Mashed Potato and Cauliflower Casserole with Onion, Bacon and Swiss

Active Time 15m
Total Time 1h 15m

8 servings

They had me at BACON!!

Since I volunteered to bring mashed potatoes to Thanksgiving, I'm thinking I should bring two dishes: simple mashed potatoes for the less adventurous and these potatoes!  Yum!!  

Keep it simple — instead of using two pots to cook the potatoes and cauliflower separately, we added the cauliflower to the boiling potatoes during the last 5 minutes of cooking, then drained and mashed them together. Less prep and cleanup equals more time to enjoy.

Gazpacho

Gazpacho

This liquid salad offers up tons of veggies, and it’s easy to take to work in a thermos. 

SERVINGS: 1

2 cups grape tomatoes, halved
2 Tbsp chopped celery
2 Tbsp chopped red bell pepper
2 Tbsp chopped onion
2 Tbsp chopped cucumber with skin
1 Tbsp chopped cilantro
2 Tbsp ground flaxseed
Wedge of lime
Pinch of salt
1 c ice water, divided
Hot sauce

1. COMBINE in a blender or food processor the tomatoes, celery, bell pepper, onion, cucumber, cilantro, flaxseed, squeeze of lime juice, salt, and ¼ cup of the water.
2. PULSE for 1 to 2 minutes, or until the mixture is finely chopped.
3. ADD up to ¼ cup more water and pulse to combine.
4. SEASON to taste with the hot sauce.

NUTRITION (per serving) 348 cal, 93 IU vitamin D, 396 mg calcium, 17 g pro, 36 g carb, 14 g fat, 2 g sat fat, 619 mg sodium, 9 g fiber

Recipe from The 7-Day Slim Down by Alisa Bowman with the editors of Women’s Health,(published by Rodale, which publishes Prevention). 

Skinny Crab-Deviled Eggs

Skinny Crab-Deviled Eggs

These eggs make great little finger foods to  take to your next luncheon or party. For optimal nutrition and taste, use Kraft Mayo with Olive Oil instead of traditional mayonnaise. Not a crab lover? You can swap out all the ingredients hummus; simply hollow out the hard-boiled eggs and fill them with your favorite flavored hummus. 

SERVINGS: 8

4 large hard-boiled eggs
4 tsp mayonnaise
1 tsp Dijon mustard
1 Tbsp chopped green onions
¼ c lump crabmeat, shells removed

1. CUT the eggs lengthwise.
2. REMOVE the yolks and place them in a mixing bowl.
3. MASH with a fork and stir in the mayonnaise and mustard.
4. FOLD in the green onion.
5. SPOON about a tablespoon of the mixture into each egg white half and top with the crab-meat.

NUTRITION (per serving) 52 cal, 4 g pro, 1 g carb, 4 g fat, 0 g fiber, 80 mg sodium

Recipe from Six Weeks To Skinny Jeans by Amy Cotta, (published by Rodale, which publishes Prevention). 

Texas “Caviar”

Texas “Caviar”

Black-eyed peas are rich in complex carbs, which play an important role in keeping blood sugar levels steady.

SERVINGS: 4

¼ c olive oil
2 Tbsp apple cider vinegar
1 clove garlic, minced
¼ tsp salt
1 can (15 oz) unsalted black-eyed peas, rinsed and drained
1 green bell pepper, chopped
¼ c roasted red pepper strips, drained
½ small red onion, finely chopped
2 gluten-free brown rice tortillas, each cut into 8 wedges

1. WHISK together the oil, vinegar, garlic, and salt in a large bowl. Stir in the black-eyed peas, bell pepper, red pepper, and onion.
2. COVER and chill for at least 2 hours, or until ready to serve.
3. PREHEAT the oven to 400°F. Place the tortilla wedges on a large baking sheet and lightly coat them with cooking spray.
4. BAKE for 6 to 8 minutes, or until lightly toasted. Serve with the black-eyed pea mixture.

NUTRITION (per serving) 249 cal, 5 g pro, 24 g carb, 15 g total fat, 2 g sat fat, 4 g fiber, 317 mg sodium

Recipe from Flat Belly Diet Gluten-Free Cookbook from the editors of Prevention, (published by Rodale, which publishes Prevention). 

Chicken And Salad Pizza

Friday: Chicken And Salad Pizza

SERVINGS: 4

1/4 c extra-virgin olive oil, divided
5 tsp red wine vinegar
½ tsp dried oregano
1/4 tsp freshly ground black pepper
1/8 tsp salt
2 c chopped cooked chicken
2 medium tomatoes, cut into ½" pieces
½ c coarsely chopped jarred roasted red peppers, blotted dry
1/4 c chopped red onion
5 c loosely packed Italian salad mix
2 oz reduced-fat goat cheese, crumbled
4 whole grain flatbread wraps (10" rectangle)
2 cloves garlic, crushed

1. HEAT oven to 350ºF. Place wraps on 2 baking sheets.

2. MIX 2 tablespoons oil with vinegar, oregano, pepper, and salt in large bowl. Stir in chicken, tomatoes, red peppers, and onion. Toss to mix. Place greens and cheese on top (don't toss).

3. POUR remaining 2 tablespoons oil into small bowl and stir in garlic. Spoon oil over each wrap and spread evenly. 

4. BAKE until lightly crisped, about 10 to 12 minutes.

5. PLACE a wrap on each of 4 plates. Toss salad and spoon about 1 1/2 cups on each wrap. Serve with a knife and fork.

NUTRITION (per serving) 377 cal, 30.3 g pro, 24.3 g carb, 10.2 g fiber, 20.3 g fat, 3.3 g sat fat, 636.7 mg sodium, 5.1 g sugar

Blue Cheese Chicken Salad Sandwiches

Tuesday: Blue Cheese Chicken Salad Sandwiches

SERVINGS: 4

1½ c chopped chicken
2 Tbsp crumbled blue cheese
2 Tbsp fat-free mayonnaise
1 carrot, shredded
3 Tbsp finely chopped celery
1 Tbsp grated onion
1 clove garlic, finely chopped
4 slices sourdough sandwich bread, toasted

1. COMBINE the chicken, cheese, mayonnaise, carrot, celery, onion, and in a mixing bowl. Add salt and pepper to taste. Stir to mix.

2. SPREAD on the toasted bread.

NUTRITION (per serving) 202 cal, 18.4 g pro, 18 g carb, 1.1 g fiber, 6.3 g fat, 1.6 g sat fat, 309 mg sodium, 3.4 g sugar

Chicken Lettuce Cups

Monday: Chicken Lettuce Cups

SERVINGS: 4

4 tsp canola oil
1 c chopped onions
3 cloves garlic, minced
3 tsp minced fresh ginger
1 c water chestnuts, drained and chopped
2 c diced chicken
1/4 c low-sodium chicken broth
2 Tbsp low-sodium soy sauce
1/4 c rice wine vinegar
4 c cooked brown rice
4 scallions, thinly sliced
8 lg Bibb lettuce leaves, washed
2 tsp black sesame seed

1. HEAT oil in a large skillet over medium-low heat.

2. ADD onions and sauté for 3 minutes. Reduce heat to low. Add garlic and ginger and sauté for 1 minute. Add chestnuts and cook 1 more minute.

3. ADD chicken, broth, soy sauce, and vinegar; stir well. Add pepper to taste. Add rice and cook for 3 minutes.

4. REMOVE from heat and stir in scallions.

5. DIVIDE chicken mixture equally among lettuce leaves. Sprinkle with sesame seeds and serve.

NUTRITION (per serving) 539 cal, 29.2 g pro, 79 g carb, 4.7 g fiber, 10.5 g fat, 1.6 g sat fat, 497 mg sodium, 2.3 g sugar