Tagged: chili

Chipotle Chicken Chili

First of all…the fact that I’ve had the opportunity to post TWO DAYS IN A ROW…is madness. Complete and utter MADNESS!! I love my baby girl, but boooooooooy do I love nap time. Muhuhahahaha.

Not only am I sharing another NEW recipe today, but this is another super simple crock pot recipe! Just in time for fall, amiright? I have never loved my crock pot as much as I do now that I am a mom. The faster I can get something done, the more likely I am to eat it without having a baby on my boob! Though, I can’t lie, I’ve gotten pretty great at doing things with one hand because I have a baby in the other…or balancing her perfectly on the Boppy while I eat OVER her. I prefer to avoid that if I can, though, heh.

Anywho, the Falcons were playing last night (What a game! I’m not sure I’d really even call that a game…poor Bucs.), so I wanted to make something appropriate for football viewing. Chili was the obvious choice. But without having any beef on hand I decided to go for a chicken version.

BEST. CHOICE. EVER.

I posted a photo of the finished product on Instagram last night and had a few requests for the recipe. So here it is, my friends.

Words cannot describe how easy this chili is to make. You literally just stir everything together in the crock pot, add the chicken breasts, pop on the lid and BAM. You are a mere 5 hours from delicious!

Chipotle Chicken Chili

  • 4 boneless, skinless chicken breasts
  • 1 28 oz. can crushed tomatoes
  • 1 can white beans
  • 1 can pinto beans
  • 2 red bell peppers
  • 1 onion
  • 1 chipotle in adobo, minced
    (add more or less … depending on your spice tolerance. 1 gives it a nice kick, but you won’t be sweating)
  • 2 tablespoons honey
  • 1/4 cup chili powder
  • 3 tablespoons cumin
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 teaspoon smoked paprika
  • 2 teaspoons oregano
  • salt to taste

In the base of your crock pot, add the can of tomatoes. Fill the empty can halfway with water and add it to the crock pot. Add the beans, peppers, onions, and spices. Stir well to combine. Nestle the chicken breasts into the tomato mixture. Cover and cook on high 4-6 hours or until the chicken shreds easily with two forks. Shred up the chicken and serve your chili with cheese, avocado, and whatever else you fancy…just make sure you have plenty of tortilla chips for scooping!chipotle chicken chili

Also, because I can’t keep this cuteness all to myself…check out my little happy bear!! EEEEEEEEEEEE. I just can’t.

Enjoy the Taste of Eating Right – National Nutrition Month

G’day Mates!! Happy Tuesday!! I hope you’re all peachy-keen!! Me? I’m swell! I had a fabbbulous breakfast and I’m sippin’ on some tea (decaf earl gray, obvi), and I’ve decided it’s time to get serious with you for a moment!

I feel like some of you may know this already, particularly my fellow healthy living bloggers, but some of you may not.

March is National Nutrition Month!!

Never heard of it? Here’s a quick summary:

National Nutrition Month® is a nutrition education and information campaign sponsored annually by the Academy of Nutrition and Dietetics. The campaign is designed to focus attention on the importance of making informed food choices and developing sound eating and physical activity habits. NNM also promotes the Academy and its members to the public and the media as the most valuable and credible source of timely, scientifically based food and nutrition information. (http://www.eatright.org/NNM/#.UxXVVvmwJiI)

I think it’s pretty evident at this point in time that proper nutrition is something that I’m extraordinarily passionate about. I’ve decided to join in on the party again this year and share my two cents with you about this year’s theme:

Enjoy the Taste of Eating Right!

According to the Academy of Nutrition and Dietetics, consumer research has proven time and time again that taste trumps nutrition in the majority of consumer food purchases.

This seems like it’s pretty obvious to me.  Take McDonald’s, for example. According to Forbes, McDonald’s ended 2013 with “lackluster earnings” – a measly $7.09 billion, up 2% from their 2012 fourth quarter earnings. What this says to me as a health conscious consumer (not in any way, shape, or form from a business standpoint) is that even posting the nutrition facts on menus hasn’t seemed to deter consumers from eating less McDonald’s. As such, I believe it is imperative that we all realize that healthy, whole, nutrient rich foods are just as capable of being as delicious (even more delicious, actually!) as the processed junk that so many people gravitate towards.

Now please keep in mind that I am nothing if not realistic. I absolutely understand that, sometimes, it’s really hard to make a healthy choice. We’re too busy, or too tired, or too broke, or too anything…these are all factors that impact the choices we make in fueling our bodies.  It’s too often, I think, that we forget that that’s really what food is: fuel! It’s what we need to keep our bodies functioning at their optimal levels. We need food, tasty or not, to live and to thrive – regardless of how busy, tired, and broke we all are! It doesn’t need to be hard to do. If we all take a little time to educate ourselves and fuel our bodies properly with foods that we enjoy, I know that we could all live and thrive with smiles on our faces, happy taste buds, and healthy bodies.

Here are some of my favorite recipes that use real, whole ingredients and help me Enjoy the Taste of Eating Right!

Barbecue Chicken Tortilla Pizzas

IMG_20130102_203759

Chocolate, Peanut Butter, and Banana Oatmeal

proats

Greek Salad

Grilled Chili Lime Shrimp with Mango Salsa

Honey Walnut Apple Crisp

apple crisp

My Favorite Chili Recipe Ever

chili!

Sweet and Spicy Pineapple, Black Bean Quinoa

sweetandspicypineapplequinoa

Tilapia Tacos with Southwest Slaw

tilapia tacos with southwest slaw

I hope you can find inspiration in these recipes!!
How are you celebrating National Nutrition Month??
And how do you Enjoy the Taste of Eating Right??

 

 

 

This Snow Sure is Chili

So how many of you East Coasters out there had a snow day today?!?

Lucky. You. 

I wish I could say the same. I was up extraaaaa early to make sure Johnny and I had enough time to scrape all of the ice and snow off the car and get to work on time. The roads weren’t too shabby this morning, though. Especially compared to last night! Yikes! Our usual 40 minutes commute took an additional hour. It was insane. I’ve been living in Central PA for almost four years now and they just never seem prepared for snow.

Oh well, ya know what I do when it snows?

Make cozy foods.

Like chili! And oatmeal!!

I don’t know how you feel about chili, but I effing love it.

Beef Chili. Chicken Chili. Turkey Chili. Green Chili. White Chili. Bean Chili. On a train. In the rain. You name it, I love it. It’s definitely up there as one of my most favorite foods of all time. One of the many delicious reasons I love chili so much is all of the fun ways you can serve it!! You can top it with cheese, cilantro, red onions, green onions, tortilla chips, sour cream (if you’re into that sort of thing), with cornbread, over rice, over spaghetti (Cincinnati style), on a baked potato, on french fries – the options are endless!! I’ve pretty much come to the conclusion that I just love any food that I can customize and play with! On any given day I can mix up whatever pot of chili I’m feeling like and I can top it with whatever I have on hand and it’s like a party! But ya know…with just me…and chili….which sounds kind of lame but I swear is actually really exciting!

Johnny enjoys chili…but not the same way I do.  He thinks that I make too many “southwestern” inspired dishes. Boooooooo!! Chili powder, garlic, cumin, cayenne, chipotle. I go through these spices faster than anything else in my pantry. I can’t help myself. I’m so drawn to the smokey/spicy/sweet combination that so many southwestern dishes offer and chili is no exception and the best by far! I have tried many-a-different version of chili. This, of all my recipes, is my favorite. It’s not too complicated to make and the it’s the perfect combination of lean ground beef and beans with a hearty portion of peppers and onions, too. It’s even more appropriate for me these days (meaning “being pregnant” days) since it’s super important to make sure I’m getting enough iron and fiber – which this recipe is chock full of thanks to the beef and bean combo!! Johnny describes my chili as “weird – it’s spicy and sweet all at the same time!” Well, my love, that’s exactly what I was going for!  Here is the recipe!!

My Favorite Chili Recipe Ever

  • 1 pound lean ground beef
  • 1 red onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1 28 oz can crushed tomatoes
  • 1 can of tomato paste
  • 1 can of black beans, rinsed and drained
  • 1 can of kidney beans, rinsed and drained
  • 1 can of pinto beans, rinsed and drained
  • 1 chipotle in adobo, minced (plus 1 tablespoon of the adobo the chipotles come in)
  • 3 heaping tablespoons chili powder
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dark brown sugar
  • 1/2 tablespoon oregano
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • Salt to taste
  • Optional Garnishes: Cilantro, Scallions, Avocado, Lime, Cheese, Sour Cream, Red Onion, Tortilla Chips

Begin by heating 2 teaspoons of olive oil in a large pot over high heat. Add the peppers and onion and let them cook, stirring frequently, for about 5 minutes. They will start to char in some places from the high heat and this is exactly what you want!! Add the beef and garlic and continue to cook until the beef is brown. (If your using a less lean beef, you may want to stop and drain off some of the fat).

When the beef is brown,  lower the heat and add the crushed tomatoes and tomato paste to the pot. Make sure you scrape the bottom of the pan with your spoon or spatula to get up all of the good stuff from the bottom! Fill the crushed tomato can halfway with water, swirl it around to get out any extra tomato hanging out on the sides of the can, and add it to the pot. Add all off the spices and stir well to combine. Add the beans, stir, cover, and simmer for 45 minutes to 1 hour (or as long as you can patiently wait before digging in!).

Serve with whatever topping you like!

This time around I had cheese, avocado, red onion, and some tortilla chips for scooping….and it was perfection.

chili!Now did I mention something about oatmeal up there before? I seem to have gotten particularly excited about chili. Oh well! I love to enjoy a cozy bowl of oatmeal from time to time. Sometimes, though, I just don’t feel like standing over a pot in the morning to make myself a cozy bowl. The instant stuff just doesn’t do it for me anymore these days. I had some suuuuper ripe (like I had to use them up before the turned to mush) pears on hand this week and I whipped up a quick, healthy, and easy baked pear oatmeal for breakfast! If your New Year’s resolution is to watch you waistline this is a hearty recipe that will definitely tide you over until lunch (unless, maybe, you’re pregnant and find you’re eating everything in site…then you may want to have some clementines on hand to munch on the side…or maybe that’s just me…) Here is the recipe!

Baked Pear Oatmeal

  • 2 1/4 cups rolled oats
  • 1/2 tablespoon cinnamon
  • 2 teaspoons ginger
  • 1/4 teaspoon nutmeg
  • Pinch of salt
  • 1/2 teaspoon baking powder
  • 1 1/4 cup reduced fat vanilla soy milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon pure maple syrup
  • 4 ripe pears, peeled and diced
  • 1/2 cup walnuts, chopped

Preheat the oven to 375 degrees.

In a large bowl, whisk together the oats, cinnamon, ginger, nutmeg, salt, and baking powder. Set aside.

In a separate bowl, whisk together the soy milk, eggs, extracts, brown sugar, and maple syrup. When the mixture is combined, add the pears and whisk gently to combine.

Add the soy milk mixture to the oat mixture and mix well until everything is combined.

Pour the mixture into a baking dish sprayed with a little nonstick spray. Bake at 375 for thirty minutes or until golden.

Serve immediately! (Or, let cool completely before slicing and placing the squares into individual baggies and freeze! Reheat in the microwave for 2 minutes or until warm through!)

bakedoatmeal

Game day dips

It’s Sunday.
For some people, Sunday means church.
For others, it’s simply a day of rest.
For most men I know – it means football.

Currently, there is football on in the bedroom, football on in the living room  AND football on the two other computers in my apartment.

Me, personally, I don’t really even like football.

What I do like, and I’m sure this doesn’t come
as a shock to you, is the food associated with it.
Who doesn’t love spicy buffalo wings and cheesy chili con queso??
Oh goodness, it’s really the only reasonI get excited for football season.
*girly giggle* 🙂

My favorite game day treat though, dip. What kind of dip, you ask.
Details. Ha. Who cares what kind of dip??!?
Give me some tortilla chips or carrot sticks and I’ll go to town.
This may or may not be a good thing – depending on the dip of course.
Here are some delectable dip recipes worthy of drooling over.

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