Slow Cooker Chicken and Green Chile Stew

This is a delicious stew that is a snap to make and a delight to eat!  Serve it over brown rice and top with sour cream (if desired.)  A one pot meal that is sure to satisfy!

Slow Cooker Chicken and Green Chile Stew (adapted from skinnytaste.com)

2 lb. boneless, skinless chicken breasts cut in 2" pieces
1 t. salt
1/2 t. pepper
1 small yellow onion, diced
2 cans (4.5 oz each) chopped green chiles
1 (10 oz.) can RoTel tomatoes (I used mild)
1/2 c. chicken broth
1 T. cumin
1/2 t. garlic powder

Place all ingredients in the slow cooker and stir to combine.  Cook on low for 6-8 hours or on high for
3-4 hours.

This can be put together ahead and stored in the fridge until ready to cook.  You could also cook it ahead and reheat on the stove.  Be careful when stirring so the chicken doesn't get shredded.  Add a little extra chicken broth if necessary to loosen it up.

Serves 6 (220 calories per serving) according to my calculator on loseit.com (this excludes the brown rice)

Cashew Chicken

I think I've mentioned my love of Chinese food before.  I LOVE IT!  Today, I made this good old Rachael Ray classic for a friend.  I hadn't made it in a long time and I forgot how cotton pickin' good it is!  It is so easy, quick and delicious!  Enjoy!

Cashew Chicken (adapted from Rachael Ray)

1 1/2 lb. boneless, skinless chicken breasts, cut into strips
2 T. sesame oil, divided
2 cloves garlic, minced
2 T. rice wine vinegar
1/2 t. (or more if you like it spicy) crushed red pepper
1/2 t. black pepper
1/2 t. salt
2 large carrots, peeled and sliced into 1/4" slices
1 red bell pepper, seeded and sliced
1 can (about 7 oz.) sliced water chestnuts, drained
3 T. hoisin sauce
2 handfuls whole cashews (about 2/3 c.)
3 green onions, thinly sliced

Combine the chicken with 1 T. of the sesame oil, garlic, vinegar, crushed red pepper, black pepper and salt.  Set aside to marinate while you prep your veggies.  Heat remaining 1 T. sesame oil in a large skillet over high heat.  Add the carrots and saute for 2 or 3 minutes.  Add the coated chicken and cook another 3 or 4 minutes.  Add the bell pepper and water chestnuts and cook another 3 or 4 minutes until chicken is cooked through.  Add the hoisin sauce and toss to coat evenly.  Add the cashews and green onions and toss to combine.  Serve over brown, basmati or jasmine rice.

To prep this ahead just make according to the directions above and store in the fridge until ready to serve.  Heat individual servings in the microwave or the entire thing in a skillet (add a little water to loosen it up if necessary.)

4 servings (485 calories each) according to my calculator on loseit.com

Crock Pot Rotisserie Style Chicken

I am a big fan of rotisserie chicken.  It is delicious on it's own for dinner and the leftovers are so versatile (think chicken salad and beyond!)  When I found this recipe for rotisserie chicken made in the crock pot I got excited.  I get excited about my crock pot.  I'm weird like that.  All you have to do is mix a few spices together and sprinkle it on top of the chicken!  How easy is that?  Plus, don't know if you've noticed, but most rotisserie chickens you buy at the grocery store have sugar on them.   Must we have sugar on everything?  No!  I give you sugar free rotisserie chicken.  Please stop buying them at the grocery store!

Crock Pot Rotisserie Chicken (adapted from crockpot365.blogspot.com)

1 t. paprika

1 t. onion powder

1 t. Italian seasoning

1/2 t. dried thyme

1/2 t. black pepper

8 bone-in, skin off chicken thighs (or you can use breasts or a whole chicken cut up - whatever you do use chicken with the bone in.  It will stay more moist.)

1/2 c. chicken broth

Mix dried spices in a bowl and rub spice mixture over chicken.  Place the pieces in your crock pot in a single layer (as much as possible.)  Add chicken broth.  Cover and cook on low for 6-8 hours or on high for 4-5 hours. 

To prep ahead just mix the spices, rub them on the chicken and put the chicken in the crock with the chicken broth.  When you are ready to cook it, pull it out and stick it in the pot to cook.  Alternatively, you could put the spice rub on the chicken and freeze it.  Thaw completely and place it in the crock pot with the chicken broth when ready to cook.

Serves 4 (223 calories each serving) according to my calculator on loseit.com

Mo'Rockin'

I love African food.  Especially Moroccan and Ethiopian.  Here's a little nod to the Moroccan food I love and I promise, it is easy and accessible!  I made these recipes (all new to me) last night for dinner and I was so happy with the way they turned out I knew I had to share them with you today!  You are getting three recipes for the (low) price of one today.  Enjoy this meal!

Broiled Tilapia with Moroccan Chermoula Sauce (adapted from moroccanfood.com)

For the fish:
4 (5-6 oz.) tilapia filets
1/2 t. extra virgin olive oil
1/2 t. salt
1/4 t. pepper

For the Chermoula Sauce:

1/2 large bunch cilantro
2 cloves garlic
1 T. paprika
1 1/2 t. cumin
1/2 t. salt
1/2 t. dried ginger
1/4 t. crushed red pepper flakes
1 1/2 T. extra virgin olive oil
2 T. lemon juice (1 lemon)

For the fish:  Preheat the broiler.  Place the fish on a baking sheet that has been sprayed with cooking spray and season with olive oil, salt and pepper.  Broil 4" from the heat for 5-6 minutes until fish flakes easily with a fork.

For the Chermoula Sauce:  Combine all ingredients in the food processor or blender and pulse to combine.  You want it fairly smooth.

After the fish is cooked, spoon 1/4 chermoula sauce over each piece and serve.

I made the chermoula sauce ahead and stored it in my fridge until time to eat.

Serves 4 (193 calories each serving including sauce) according to my calculator on loseit.com

Moroccan Brown Rice (adapted from jacksonville.com)

3 c. instant brown rice
2 medium sweet potatoes diced in 1/4" cubes
1 small yellow onion, diced
1 T. extra virgin olive oil
1/2 t. cumin
1 t. dried ginger
1 t. crushed red pepper flakes
1/4 t. black pepper
1/4 t. cinnamon
1 1/2 c. baby spinach

Cook brown rice according to package instructions.  Saute sweet potatoes and onion in olive oil until potatoes are cooked through and onions are translucent.  Add cumin, ginger, red pepper, black pepper and cinnamon to potato mixture.  Combine potato mixture and spinach with rice and serve warm.

I made this right before we ate it but I'm sure it would be fine to make it ahead and reheat it in the microwave.

Serves 6 (197 calories each serving) according to my calculator on loseit.com

Moroccan Spicy Carrot Salad (adapted from allrecipes.com)

1 pound carrots, peeled and sliced 1/4" thick
2 cups water
2 cloves garlic, minced
2 T. extra virgin olive oil
1/2 t. paprika
1/4 t. crushed red pepper flakes
3/4 t. salt
1/2 t. black pepper
2 T. freshly squeezed lemon juice (1 lemon)
1/2 t. ground cumin
1/4 c. cilantro, chopped

Place carrots, water, garlic, olive oil, paprika, crushed red pepper, salt and pepper in a saucepan and bring to a boil over medium high heat and cook until carrots are tender and the water evaporate, about 20 minutes.

Stir in lemon juice and cumin and allow to cool to room temperature.  Just before serving stir in cilantro.

This is a total make ahead!  I made it the afternoon we were going to eat it but you could certainly make it the night before and stick it in the fridge.  Just pull it out while you are cooking the rest of your dinner so it can come to room temperature.

Serves 4 (109 calories each serving) according to my calculator on loseit.com

Chicken Cordon Bleu Pasta

Let me start out by saying, THIS IS NOT DIET FOOD!  If diet food is what you are looking for today, you are not gonna find it on Shel's Kitchen!  Now, let's move on to the delicious pasta recipe I have for you, okay?  I recently made this for a friend (because I'm too scared to have this sinful deliciousness in my own home) and the one bite I took sent me over the moon.  Please enjoy sparingly!

Chicken Cordon Bleu Pasta (adapted from chef-in-training.com)

12 oz. penne pasta (I used Ronzoni Smart Taste)
1 (8 oz.) package reduced fat cream cheese
2 c. fat free half and half
1/2 t. onion powder
1/2 t. garlic powder
1/2 t. salt
1 1/2 c. shredded swiss cheese
1/4 c. fresh parsley, chopped
2 small chicken breasts (about 1 lb.), cut in bite sized pieces and cooked (I sauteed mine in a little olive oil)
3/4 c. bacon, cooked and chopped
3/4 c. diced ham

Preheat oven to 350.  Cook pasta according to the package directions and drain.  Put the pasta in a greased 9X13 pan and set aside.

Heat cream cheese on the stove until melted and smooth.  Add the half and half, onion powder, garlic powder, salt and 1 c. of the swiss cheese and stir until the cheese is melted and the sauce is smooth.  Add the parsley to the sauce.

On top of the pasta, layer the chicken, bacon and ham.  Pour the sauce over the top and sprinkle remaining 1/2 c. swiss cheese on top.  Bake for 15 minutes or until heated through.

If you want to make this ahead (like I did for my friend and please excuse the ugly foil pan in the picture) you could just make it as written and store in the fridge until ready to eat.  Heat individual servings in the microwave or heat the entire casserole in a 350 oven for about 30-45 minutes.  Check the center to make sure it's hot!  This would probably freeze well too (although I've never tried it.)  Thaw completely before heating.

Serves 8 (560 calories each serving) according to my calculator on loseit.com

Turkey Taco Lettuce Wraps

Have you ever tried using iceberg lettuce in place of tortillas on taco night?  No?  Well, you should!  You will save yourself a ton of carbs and calories and still achieve the delicious crunch you are craving. Give it a try, I know you won't be disappointed!

Turkey Taco Lettuce Wraps (adapted from skinnytaste.com)

1 1/3 lb. lean ground turkey (I used 93/7)

1 t. garlic powder

1 t. cumin

1 t. salt

1 t. chili powder

1 t. paprika

1/2 t. dried oregano

1/2 small onion, minced

1/2 bell pepper, minced

1/2 c. water

8 oz. canned tomato sauce

8 large lettuce leaves

Brown turkey in a large skillet.  When no longer pink add dry seasonings and mix well.  Add onion, pepper, water and tomato sauce and cover.  Simmer on low for about 20 minutes.  Wash and dry the lettuce.  Place meat in the center of the leaf and top with salsa and avocado.  You can also add sour cream and shredded cheese if you wish.

You can easily make this ahead of time and reheat the next day or even freeze, thaw completely and reheat in a skillet (you may need to add a little bit of water to loosen it up.) 

Makes 8 tacos (123 calories each serving excluding taco shells and toppings) according to my calculator on loseit.com

Tortilla Soup

I'm not sure I can really call this tortilla soup since there are technically no tortillas in it.  HOWEVER, it is delicious and easy and you should stop what you're doing and make it now!  I have made this friendly to the cleanse we are doing but if you want to add beans (black would be nice) feel free.  You could also garnish at the end with extra cilantro, cheese and sour cream.  Go crazy!

Tortilla Soup (adapted from food.com)

1 t. olive oil

1 onion, diced

2 garlic cloves, minced

3 green onions, diced

1 red, yellow or green pepper, diced

3-4 ribs celery, diced

1 c. frozen corn (I like the frozen fire roasted corn from Trader Joe's)

1 (14 ounce) can diced tomatoes

4 c. low fat chicken broth

1/3 c. salsa (I use Herdez)

1/3 c. fresh cilantro

1 t. cumin

1 t. chili powder

1/2 t. dried basil

1 large (or 2 small) chicken breasts, cooked and diced (optional)

Saute onions, garlic, green onions, pepper and celery in olive oil until tender.  Add remaining ingredients to the pot, simmer until all the veggies are tender.

To make ahead prepare recipe as listed above and refrigerate or freeze in individual servings.  If frozen, thaw completely before reheating.

Serves 4 (264 calories each) according to my calculator on loseit.com