Friday, January 16, 2015

Slow Cooker Quinoa Chicken Chili

You could call this Quinoa Chicken Chili or even Quinoa Taco Soup, but either way this is one delicious dish that your whole family should love. I had been looking for a way to incorporate Quinoa into a recipe that was both good for you (mostly...), and tasty and this one did not disappoint. 

Quinoa is very high in protein so it pairs exceptionally well in this chicken chili recipe to help give it some heft and substance. The fact that is also a crock pot recipe made the whole thing even better. I got it prepared in only a few minutes, and apart from a few stirs throughout the day I was able to leave it alone until it was ready at dinner. 

1 cup of quinoa, rinsed
One (1) 28 oz can of diced tomatoes (you could use crushed)
One (1) 14 oz can diced tomatoes with green chilies (Rotel)
Two (2) 16 oz cans of black beans, rinsed, drained
One (1) 15 oz can of corn, drained
3 Cups chicken broth
2 large chicken breasts, frozen or thawed (cook longer if frozen)
1 tsp garlic powder
2 tsp cumin
1 tsp crushed red pepper
2 tsp chili powder

NOTE: I used NO SALT, NO SUGAR and Reduced fat options for all of the canned items to limit the amount of sodium that was put into this meal.

Add the chicken to the bottom of the crockpot, and then put everything else in on top of it. I used frozen chicken and cooked mine for about 6 hours on High. It came out perfectly. Just make sure the chicken is fully cooked and you'll be great.

When the chicken is fully cooked, remove it and shred it, then return it to the crockpot. Mix it in and it's ready!

You can top it with FF Sour Cream or Greek Yogurt. Cheese is a great addition or even an Avocado. Whatever you enjoy with your chili that's good for you, throw it on top.


Thursday, January 15, 2015

Banana Nut Bread Smoothie

Banana Nut Bread Smoothie

So this is by far my favorite Shakeology recipe. I have several that I use regularly, but I always find myself coming back to this one, or a variation that I made. I'll post that one soon.


 * 8-10 ounces of Unsweetened Almond Milk
 * 1 medium Banana
 * Dash of Cinnamon
 * Dash of Nutmeg
 * 1 Tbsp of Peanut Butter. (since this picture I have started using PB2)
 * 2 oz. Water
 * 4 ice cubes
 * 1 scoop Vanilla Shakeology


 * Combine all ingredients and blend until smooth. 
 * ENJOY!!!

Add more ice if you would like it thicker.

I have found that adding the dry ingredients last caused less of it to stick to the sides of the blender cup.

Slow Cooker Cafe Rio Chicken

This is seriously one of my favorite recipes! It can go with so many things or be enjoyed all by itself. From salads, to Quinoa to wrapping it in a flour tortilla, your family will love this meal and it goes a looooong way to!

Cafe Rio Chicken

  • 3 Lbs. Boneless Skinless Chicken Breasts (thawed)
  • 4-5 oz. Fat Free Zesty Italian Dressing
  • 1/2 Tbsp. minced Garlic
  • 1 pkt. Ranch Dressing mix (mixed with 1/2 cup of water)
  • 1 Tbsp Chili Powder
  • 1 Tbsp. ground Cumin


1. Place all of the chicken on the bottom of your slow cooker.

2. Sprinkle Chili Powder and Cumin evenly over the chicken


3. Spread minced garlic evenly over chicken
4. Add Zesty Italian dressing and Ranch mix to slow cooker


5. Cook on High for 5-6 hours until chicken is fully cooked. (you can also cook on Low for 8 hours if you prefer)
6. Shred chicken with a fork (I found using a potato smasher to do an excellent job!)
7. Serve in Salads, Burritos, Tacos... etc. 
8. ENJOY!!!

You can also Double or Triple this recipe to make extras for freezing or for a larger crowd. Simply thaw and reheat.