Chili Mac with corn and green chilis

• Chili Mac with Corn and Green Chilis
• from:  Mel's Kitchen Cafe
• 
  
• 1 tablespoon vegetable oil
• 1 pound ground beef or lean ground turkey
• 1 onion, minced
• 3/4 tablespoon chili powder (add more if you want more heat)
• 1/2 tablespoon ground coriander (substitute ground cumin for a smokier flavor)
• 1/2 teaspoon salt
• 3 garlic cloves, minced
• 1 tablespoon brown sugar
• 2 8 oz. cans tomato sauce
• 2 cups water
• 8 ounces (2 cups) elbow macaroni
• 1 cup frozen corn
• 1 4.5-oz can chopped green chiles
• 2 tablespoons fresh cilantro, chopped
• 2 cups shredded cheese (I used a combination of cheddar and monterey jack but you can use pepper jack or a mexican shredded cheese blend)

DIRECTIONS

1. Heat oil in a 12-inch non-stick skillet over medium heat. Add the ground beef, onion, chili powder, coriander, cumin and 1/2 teaspoon salt. Cook the ground beef until it is no longer pink. Drain off any excess fat or grease (the amount will depend on how lean your beef is). Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, and macaroni. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12-15 minutes.
2. Stir in 1 cup of the cheese, frozen corn, green chiles and cilantro and sprinkle remaining 1 cup of cheese over the top. Cover and let sit off the heat until the cheese melts, about 2 minutes.

Slow Cooker Lemon Chicken

Slow Cooker Lemon Pepper Chicken

{makes 8 servings}

Ingredients

4 boneless skinless chicken breasts

1/4 cup whole wheat flour

1 teaspoon lemon pepper seasoning

2 tablespoons butter

1 tablespoon lemon pepper seasoning

1/2 cup fresh lemon juice

1/2 cup low sodium chicken broth

Directions

Prepare your chicken by rinsing it and trimming the fat. I cut each breast into 2 pieces to make them more like large tenders.

In a shallow dish, combine the flour and 1 teaspoon of lemon pepper seasoning. Coat each piece of chicken in flour.

Melt the butter in a large saucepan over medium-high heat. Once melted, brown each side of the chicken. You want them to be golden brown, but not cooked through because you’ll be cooking them in the slow cooker.

Spray the slow cooker (crockpot) with cooking spray and place the browned chicken into the bottom. Sprinkle 1 tablespoon of lemon pepper seasoning on top of the chicken.

Mix together the lemon juice and chicken broth. Pour over the chicken and seasoning.

Cook on low for 3-4 hours. Enjoy!

Nutrition Information

{serving size = 1 chicken tender – recipe makes 8 servings}

125 calories, 4.1g fat, 4.1g carbs, 0.5g fiber, 19.5g protein

*Actual nutrition info may vary based on exact ingredients used. Recipe in MyFitnessPal as FG8 Slow Cooker Lemon Pepper Chicken.

Easy Teriyaki Chicken and Vegetables

Easy Teriyaki Chicken and Vegetables

from:  happyfoodhealthylife.com

Ingredients

• 2 tablespoons olive oil
• 2 lbs chicken breast, chopped
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 2 garlic cloves
• 12oz broccoli
• 4 large carrots, sliced
• 16 asparagus spears, chopped
Teriyaki Sauce
• 2 tablespoons ginger, chopped
• 1/3 cup low sodium soy sauce
• 1/3 cup cold water
• 2 teaspoons cornstarch
• 1/3 cup honey

Instructions

1. Mix all of the sauce ingredients in a small saucepan and cook over medium to low heat, stirring occasionally, until thickened (about 5 minutes).
2. Heat the olive oil in a large sauté pan, over medium to high heat. Add the chicken and peppers and cook, stirring occasionally, until the chicken is cooked through (about 6-8 minutes). Add the garlic and cook for another minute.
3. While the chicken is cooking, cook your other vegetables until crisp tender. They can be put in a microwave safe dish and microwaved for 6-7 minutes, roasted in the oven, or cooked in a steamer.
4. Stir together the teriyaki sauce, chicken and vegetables until everything is coated. Serve over whole grain brown rice or rice noodles.