Crockpot Chicken Chili

Crockpot Chicken Chili

2 (15 oz) cans of corn, drained
2 (15 oz) cans pinto beans, undrained
2 chicken breasts, chopped into bite size pieces
3 garlic cloves, minced

Dried minced onion, to taste
Crushed red pepper flakes, to taste
1 tsp. cumin
½ tsp. oregano

Combine everything in a crockpot.  Cook on low 6-8 hours. 

Curried Red Lentil Soup

Curried Red Lentil Soup

 

2 C red lentils

2 qts water plus more if needed

2 Tbsp coconut oil

1 onion, chopped

2 stalks celery, chopped

4 cloves garlic, minced

Fresh parsley to taste, chopped

1 tsp curry powder

½ tsp cumin

½ tsp turmeric

¼ tsp ground coriander

Sour cream or plain Greek yogurt for serving if desired

 

In a large pot place lentils and water, bring to a boil, then reduce heat to low and simmer for 1 hour, adding additional water if needed. In a skillet sauté onion, celery, garlic and parsley until almost tender in the coconut oil. Add curry powder, cumin, turmeric, and coriander to the skillet and toss with the vegetables. Add vegetables to the lentils and continue to simmer for 1 hour, adding additional water if needed. Serve topped with sour cream or yogurt if desired.

Roasted Sweet Potato and Black Bean Burritos

Roasted Sweet Potato and Black Bean Burritos

 

3 medium sweet potatoes, peeled and diced

Oil as needed

Salt free seasoning to taste

1 tsp cumin

1 (15 oz) can diced tomatoes

1 (15 oz) can black beans, rinsed and drained

1 C corn

1 red pepper, diced

4-8 flour tortillas

Salsa and Guacamole for serving if desired

 

Heat oven to 400 degrees. On a baking sheet toss the sweet potatoes with a small amount of oil, salt free seasoning to taste, and the cumin. Roast for 30 minutes or until soft and slightly browned. In the meantime add the tomatoes, beans, corn, and red pepper to a pot and simmer over medium low heat. When potatoes are done add to the pot and combine well. Warm tortillas and make burritos.

Coconut Curry Lentils

Coconut Curry Lentils

 

1 small onion

1 Tbsp oil

1 Tbsp curry powder

1 tsp cumin

3 C vegetable broth

1 C lentils

1 C coconut milk

 

In a pot sauté onion in the oil until soft. Add curry powder and cumin, and cook for about a minute. Add vegetable broth and lentils. Reduce heat to medium, cover and cook until lentils are soft about 15-20 minutes, stirring occasionally. Stir in coconut milk and cook until heated through.

Black Bean Burrito Bowls

Black Bean Burrito Bowls 

Nonstick cooking spray

1 Tbsp oil

1 onion, diced

2 garlic cloves, diced

1 (15 oz) can black beans, rinsed and drained

1 (8 oz) can tomato sauce

1 tsp chili powder

½ tsp cumin

1 C cooked brown rice

1 C diced tomatoes

2 C shredded lettuce

½ C shredded cheddar cheese 

Spray a skillet with nonstick cooking spray and add oil. Heat over medium heat. Add onion and sauté until cooked through. Add garlic, black beans, tomato sauce, chili powder, and cumin. Turn heat to low and simmer for about 10 minutes. Divide rice between 4 bowls. Top with ¼ of bean mix. Top with tomatoes, lettuce and cheese.

Chicken Tacos

Chicken Tacos 

1 Tbsp oil

Nonstick cooking spray as needed

1 lb chicken breasts, sliced into strips

1 Tbsp chili powder

1 tsp cumin

3 Tbsp water

8 corn tortillas

Monterey Jack cheese as desired for garnish 

Add oil and spray a skillet with cooking spray. Heat over high heat. Add chicken and sauté until almost cooked through. Stir in seasonings and water. Cook until all liquid evaporates. Divide meat between the tortillas and garnish with cheese.  

Hot Tamale Soup

Hot Tamale Soup

1 pound ground beef
1 onion, chopped
1 bell pepper, chopped
2 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Pinch of ground cinnamon
3 cups chicken broth
1 (14- to 16-ounce) can tomatoes, chopped, with juice
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn kernels
12 (3 ounce) purchased tamales
Shredded Cheddar cheese

Heat heavy large saucepan over medium-high heat. Add ground beef, onion, bell pepper and garlic and cook until beef is brown, breaking up meat with fork. Add chili powder, cumin, cayenne and cinnamon and cook 1 minute. Add broth and tomatoes with juice. Cover and simmer 30 minutes. Stir corn and beans into soup. Simmer until corn is just heated through. Season soup with salt and pepper to taste. Heat tamales according to package instructions. Place 2 tamales into each of six bowls. Ladle soup into bowls and sprinkle with cheese.

Mexican Beef Strips

Mexican Beef Strips

1 ½ lbs cheap, thin steak, cut into thin strips

¼ C oil plus additional as needed for cooking the strips

2 Tbsp lime juice

1 tsp oregano

1 tsp cumin

¼ tsp chili powder

2 cloves garlic, minced

Combine ¼ C oil, lime juice, oregano, cumin, chili powder and garlic in a bowl and set aside. In a skillet, heat a small amount of oil and cook strips until cooked through. Turn off heat and toss with the sauce and serve.

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Lentil Tacos

Lentil Tacos

1 C lentils

1 onion, diced

1 clove garlic, minced

1 Tbsp chili powder

2 tsp cumin

1 tsp oregano

2 1/2 C chicken broth

1 C salsa

Oil as needed

12 flour tortillas

Shredded lettuce

Diced Tomatoes

Shredded cheese

Rinse the lentils and drain, set aside. In a large skillet, sauté the onion and garlic

Together until tender. Add the lentils, chili powder, cumin, and oregano, stir together for a minute. Add the broth and bring to a boil. Reduce the heat, cover and simmer for about 30 minutes or until lentils are tender. Stir in the salsa before serving.

Chicken Enchilada Pasta

Chicken Enchilada Pasta

3 chicken breasts, cooked and shredded
2 Tbsp. oil
2 garlic cloves, minced
1 onion, diced
1 red pepper, diced
1 (4oz.) can diced green chilies
2 tsp. chili powder
1 tsp. cumin
2 (10oz) cans green enchilada sauce
2/3C red enchilada sauce
2 C shredded Colby Jack cheese
1 cup sour cream
8 oz penne pasta, cooked, drained, and kept warn

For garnish: avocado, chopped green onions, black olives, chopped tomatoes, sour cream

Heat the oil in a large skillet and cook onions, red pepper and garlic for about 5 minutes or until tender.  Add chicken, green chilies, cumin, chili powder, and enchilada sauces.  Simmer over low heat for 10 minutes. Add cheese and stir until the cheese is melted and heated through.  Add sour cream and stir until well mixed and heated through. Serve sauce over pasta. Garnish  with avocado, tomato, green onion, and sour cream if desired.