Quinoa Cheesy Chicken & Broccoli Crockpot Bake

 

 

Let me just start off by saying.... this looks absolutely unappealing to me. However, when I posted it on my Facebook page, a LOT of people said it looked delish! So I'm here to tell you.... those people were RIGHT. It was AMAZING, no matter what it looks like to you! LOL!

And anything with quinoa makes my belly happy because it's SO SO good for you! :)

So here's the recipe!!

 

 

Ingredients:

1 cup Uncooked quinoa (I used the Inca Red type only because Walmart was out of the regular)

2 1/2 cup unsweetened almond milk

1 cup fat free cottage cheese

1 cup shredded cheese, low fat

1/4 - 1/2 tsp salt (optional)

1/4 - 1/2 pepper (optional)

1 tsp garlic powder

1 tsp onion powder

 

In the LAST 30 minutes

3 cups fresh or frozen broccoli florets

2 cups  COOKED chicken**

**** make sure it's cooked, unlike what I did!! LOL

 

 

 

Directions:

1. Spray the slow cooker with cooking spray. Put everything in the slow cooker except for broccoli and chicken, and stir well to combine. Cover and cook on low for about 3-4 hours.
2. In the last 30 minutes of cooking, add the broccoli (do NOT need to defrost) and add chicken. Stir to combine. Cover and continue to cook, turning heat up to high, for about 30 minutes or until the broccoli is thawed and warmed through. Top with additional cheese if desired (is not calculated into nutritional info).

 

Nutritional Information

Makes 8 Servings

245 calories per serving

8 grams of fat

19 grams of carbohydrates

2 grams of fiber

23 grams of protein

original recipe from dashingdish.com 

 

 

 

 

ENJOY!! <3



Chicken Philly Cheeststeak Pita Pocket

Two recipes in one week. Man, my food must be poppin' or something ;)

This has been my lunch for the past 3 days, and I literally can't wait till lunch tomorrow to have another. Monday I had it on a wrap instead of in a pita pocket. It was okay. Monday before INSANITY class, I went to Walmart to get some things I forgot to buy on Sunday (go figure) and I saw these pita pockets that some awesome lady at the gym recommended to me.

Low and behold, they are AMAZING! All you have to do is put them in the micro for :15 and it'll puff up and then you cut a small piece off and stuff it! <3

Enough jabbering, here's the recipe for the Chicken Philly Cheesesteak Pita Pocket!

Ingredients

 

1 pound chicken breast

1/2 tsp garlic powder

1 tsp dry minced onion

1/4 tsp salt (optional)

1/4 tsp pepper (optional)

2 tbsp. Worcestershire sauce

1 cup chicken stock

1 medium green pepper, sliced

 

 

Toppings:

Mozzarella, provolone, Swiss, or jalapeno cheese

 

 

 

Instructions

1. Crockpot Method: Add everything (except for toppings) along with 1 cup of chicken stock to your crockpot. Cook on high for 4 hours, or on low for 8 hours.

2. If you put your chicken breast in whole, use two forks to shred chicken apart, if you diced chicken before hand, it will be ready to go just as is.

3. You may enjoy the chicken/pepper mixture just as is, or use a slotted spoon to drain off any extra liquid, and put the chicken/peppers in the pita pocket along with one slice of cheese.

 

 

 

Nutritional Information

Makes 4 servings

Chicken/Pepper Mixture Only

150 calories per serving

2 g fat

7 g carbohydrates

1 g fiber

4 g sugar

27 g protein

150 calories per serving

 

original recipe from www.dashingdish.com

Crockpot Chicken Ranch Tostadas

 original recipe: www.dashingdish.com

 

I'm not even kidding.

These are seriously THEBOMB.COM

I'm not a huge fan of dressings, so when I saw the option to make my own dressing, and the recipe was as simple as "PUT IN CROCKPOT,"  I was game to try it.

And now I cant wait for supper time so I can have another one.  :)


Ingredients

 

3-4 chicken breasts

1/2 cup chicken stock

Taco Seasoning (you can make your own -- listed below-- or used premade)

 

Ranch Dressing

1 cup plain low fat Greek yogurt

2 tbsp. dried parsley

3/4 tsp dried dill

1 tsp garlic powder

1 tsp onion powder

1/2 tsp dried basil

1/2 tsp salt (optional)

1/4 tsp pepper (optional)

1 tbsp lemon juice

3-4 tbsp Almond milk or low fat milk

 

Tostadas

6 whole grain/high fiber wraps

 

Optional toppings: shredded lettuce, tomato, low fat shred cheese, salsa, etc.

 

 

Instructions

1. To make chicken: Put chicken breasts, taco seasoning, and chicken broth in crock pot. Set crock pot on high for 3-4 hours, or low for 7-8 hours, or until chicken is tender enough to shred with two forks.

2. To make Ranch: Combine yogurt and seasonings in a small bowl. Add just enough milk until it is the consistency  you desire (3-4 tbsp). Chill in fridge until ready to use.

3. To make the tostadas: Preheat oven 425 degrees. Line baking pan with foil and spray with cooking spray. Place tortillas on baking pan and spray with cooking spray. Bake tortillas for 3-6 minutes, or until crispy and lightly golden brown.

4. Put it all together Place shredded chicken on tostadas, drizzle ranch over the top, and top with toppings of choice if desired.

 

 

Nutritional Information

Makes 6 servings

280 calories per serving

8 grams fat

23 g carbohydrates

12 g fiber

38 g protein

 

 

 

 

ENJOYYYY



 

 

Apple Pecan Turkey Salad Recipe

This recipe as quickly become one of my most FAVORITE balanced 21 Day Fix lunch meals EVER!!! It's so easy to make and shockingly delicious. I would NEVER have thought to put all of these ingredients together. But I'm sure glad I trusted the recipe and did it!

So in true Allison fashion, here's another DELICIOUS, easy, and quick recipe :)

 

original recipe: www.dashingdish.com 

 

Ingredients

 

1 cup cooked chicken breast, shredded

1/4 C plain, low fat Greek yogurt

1 tsp lemon juice

1 small apple, cored and chopped into small squares

2 stalk celery, chopped finely

1/2 tsp salt (optional)

1/4 tsp pepper

2 Tbsp chopped pecans

 

 

Instructions

1. Add everything to a medium bowl and mix well to combine. Enjoy immediately at room temperature or serve chilled over a bed of lettuce, stuffed in a pita, or as is with a side of whole grain pita chips.

 

 

 

 Nutritional Information (without wrap)

Prepares 2 servings

253 calories

11 g fat

9 g Carbohydrates

25 g protein

 

 

ENJOY!! <3



Chicken Fajita Chili

As promised, here is the recipe I used for my delicious Chicken Fajita Chili! 

Ingredients:

1.25 pounds Chicken (about 4 breasts)

1 10 oz can Mild Enchilada Sauce

1 15 oz can Corn, no added salt, drained

1 15 oz can Diced tomatoes, drained

1 15 oz can Black Beans, no added salt, rinsed and drained

1 4 oz can Diced green chilies

1 Medium Onion, diced

2 Medium Bell Peppers, cut into strips or diced

1 1/2 Tbsp chili powder

1 tsp Garlic powder

1 tsp Onion powder

2 tsp Cumin

1/4 tsp Pepper (optional)

1/4 tsp Salt (optional)

Instructions

1. Spray crockpot with cooking spray.

2. Add everything into crockpot and cover.

3. Cook on high 4-6 hours or low 8-12 hours.

4. Remove chicken and shred with two forks, and add back to the crockpot. 

5. Stir chicken in with ingredients in crockpot.

6. Enjoy!

Healthy, Homemade Tex Mex Macaroni & Cheese

Oh My Word!!! This recipe is to die for!! I harped on my friend eating Hamburger Helper a couple weeks ago and now look at me - eating a homemade, healthier version and loving EVERY bite of it!! <3

Ingredients:
1 Tbsp Canola oil
1 cup chopped onion
1 Red Bell Pepper
2 Jalapeños, minced
2 Tbsp chili powder
Pinch of cayenne pepper
2 tsp cumin
1/2 tsp paprika
1/2 tsp salt (optional)
1/2 tsp ground black pepper
1 pound 90% lean ground beef
2 cups water
1 15oz can tomato sauce, no sodium added
8 oz (about 2 cups) whole wheat elbow macaroni
1 cup frozen corn
1 4.5oz can chopped green chilis
1/2 cup shredded cheddar cheese
1/2 cup shredded Pepper Jack Cheese

Instructions

1. Heat oven to 475.

2. Heat the oil in a 12-inch skillet over medium heat. Add the onion, bell pepper, and jalapeño and sauté until softened, 5 to 7 minutes.

3. Stir in the garlic, chili powder, cumin, cayenne, paprika, and salt. Cook until fragrant, about 30 seconds.

4. Add the beef and cook, breaking up any large pieces, until it's no longer pink, 2 to 3 minutes. 

5. Stir in the water, tomato sauce, and pasta. Increase heat, cover, and bring to a simmer. Stirring frequently, cook until the pasta is tender, 10 to 12 minutes.

6. Remove the skillet from the heat and stir in the corn, green chilies, and 1/2 of each of the cheeses. 

7. Taste and season with salt and pepper if needed. 

8. Sprinkle the remaining cheese over the top of the pasta, and bake until cheese is melted, browned, and bubbly, 10 to 15 minutes. 

9. Allow to cool for 10 minutes, then enjoy!

 

Nutritional Information

405 Calories Per Serving

Makes 6 servings

14 g Fat

0 Trans Fat

28 g Protein 

My new favorite wrap recipes!

As promised to my 21 day challenge group, I am going to share with everyone my two new most favorite wrap recipes I stumbled upon! 

I don't take my lunches lightly, especially when I have to teach INSANITY class in the afternoon! I need something that's filling and delicious at the same time. And I can honestly say, these two recipes definitely passed the test!! And I must say, prepping these two are a PIECE OF CAKE!

Chicken Enchilada Wrap

www.cooklikeachampion.com

Ingredients:

1 tablespoon olive oil

2 skinless, boneless chicken breasts, chopped into bite-size pieces

1 teaspoon chili powder

1/2 teaspoon cumin

1 garlic clove, minced (or garlic powder)

Pinch cayenne pepper

3 oz low fat cream cheese, softened

1/3 cup low fat, shredded sharp cheddar cheese 

1/4 cup Greek Yogurt

1 10 oz can of Rotel

6 8-inch flour tortillas

Avocado (optional)

Instructions

1. Heat oil in a large skillet over medium heat. Add chicken. Cook, stirring frequently, until the chicken is no longer pink. Stir in the chili powder, cumin, garlic, and cayenne and continue cooking for 1 more minute, or until the chicken is cooked thoroughly. Cool slightly.

2. Combine the cream cheese, cheddar cheese, and Greek yogurt in a medium mixing bowl. Beat with an electric mixer on low speed until the mixture is creamy. Fold in the cooked chicken & tomatoes. If desired, cover and chill for up to 3 days.

3. Spread the chicken mixture evenly over tortillas. Top with lettuce and, if desired, avocado and/or tomato slices. Roll up and serve.

Skinny California Roll Wrap

www.skinnymom.com

Ingredients:

8 whole wheat tortilla wraps

8 oz imitation crab meat

1/2 cup tomato, diced

1/2 cup cucumber, diced

1 avocado, diced

2 cups brown rice, cooked

3 tsp sesame seeds

1/4 cup reduced-sodium soy sauce

Instructions:

1. In a small bowl, mix cooked brown rice with sesame seeds.

2. Lay one tortilla on a flat surface and place a small amount of rice, 1 ounce of imitation crab meat, and top with a small amount of tomatoes, cucumber, and avocado.

3. Fold sides of tortilla and place index and thumb on sides and roll tortilla tightly.

4. Repeat with other tortillas and serve each tortilla with reduced-sodium soy sauce. 

Enjoy! <3

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