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.

Spaghetti Sauce with Ground Beef

This was so good and easy to put together.  I did not let it simmer for the full hour (I believe I only did it for 40 minutes) and it was still delicious.  And the kids loved it too.  Serve over cooked whole wheat pasta.

http://allrecipes.com/recipe/158140/spaghetti-sauce-with-ground-beef/print/?recipeType=Recipe&servings=8

Recipe By:Hank's Mom

"This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)"

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 small green bell pepper, diced
• 1 (28 ounce) can diced tomatoes
• 1 (16 ounce) can tomato sauce

• 1 (6 ounce) can tomato paste
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions

1. Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
2. Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

ALL RIGHTS RESERVED © 2016 Allrecipes.com 
Printed From Allrecipes.com 8/29/2016

White Chicken Chili

This White Chicken Chili is so flavorful.  Link here.

White Chicken Chili

Recipe by Our Best Bites

I call this a chili, but it’s really a soup consistency.
If you want it thicker, just reduce the amount of broth.

1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro

1 32oz box chicken brothCondiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes.Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

Ladle into bowls and top with sour cream. Serve with condiments. If you don’t have all those condiments- at least have sour cream! But honestly, it’s best with everything 

Makes about 8 cups of soup.

Cowboy Quesadillas from Our Best Bites

Cowboy quesadillas
quick ,easy, delicious

Cowboy Quesadillas
Recipe by Our Best Bites

1/2 C white rice
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq sauce
6 small tortillas (fajita size, about 6″)

Dipping Sauce
equal parts bbq sauce and ranch dressing (here’s our favorite)

Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese.  Add bbq sauce and stir to combine.  Place about 1/3 C of mixture on half of each tortilla and fold over to close.

Heat a skillet to medium heat on the stove top.  When hot, spray lightly with cooking spray, or drizzle with canola or olive oil.  Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp.  Flip and repeat on opposite side.  Cool for a few minutes and then serve with BBQ-Ranch dipping sauce.

Can be modified to gluten free by using gluten free bbq sauce, and corn tortillas

Slow Cooker Taco Chicken from Our Best Bites**

recipe to come