Slow Cooker Chicken Fajita Soup

As Fall is in full swing, we’ve been enjoying the ease and simplicity of a slow cooker soup once a week. Usually on one of those nights when dinner prep time is non-existent. I love this soup recipe which is inspired by The Fresh Market! Top it with avocado, fresh cilantro and tortilla strips and you’ve got yourself a warm spicy soup with a little crunch on top.

Ingredients

• 1 lb. boneless, skinless chicken breasts
• ½ jalapeño, finely chopped (or more if you like it spicy)
• 8 c. Pacific Foods Organic Bone Broth Chicken
• 2 cups  salsa
• 2 ½ tsp. kosher salt
• 2 tsp. Mexican chili powder
• 1 tsp. ground cumin
• ½ tsp. paprika
• ½ tsp. black pepper
• 1 c. green bell pepper, diced
• 1 c. white onion, diced
• 1 can low sodium black beans, drained and rinsed
• Juice of 1 medium lime

Topping Options:

• Fresh cilantro
• Sliced avocado
• Sliced jalapeño
• Tortilla strips
• Sour cream
• Fresh lime wedges

Directions

Thinly slice chicken breast and set aside. Slice jalapeno. Add Organic Bone Broth Chicken, salsa, spices, sliced jalapeno, peppers and onions, and sliced chicken to slow cooker. Cover and set to LOW for 8 hours or HIGH for 4 hours. Add the beans 1/2 way through the cooking time. Finish with fresh squeezed lime juice. Adjust salt if necessary. Serve topped with fresh cilantro or lime, sliced avocado, sour cream, or tortilla strips. Enjoy!

Slow Cooker Thai Chicken

A few weeks ago, I tried this recipe from fellow RDN Jennifer Hunt and it has become my new favorite slow cooker chicken recipe! Mix up the sauce and let it slow cook all day.

Ingredients

• 2 lbs boneless skinless chicken breasts
• 1 cup low sodium chicken broth
• 2 tsp sriracha chili sauce
• ¼ cup creamy almond butter or peanut butter
• ¼ cup low sodium soy sauce
• 2 tbsp honey
• 3 cloves garlic minced
• ½ tbsp sesame oil
• 1 tsp ground ginger
• ¼ tsp ground black pepper

OPTIONAL TOPPINGS

• Basil chopped
• Slivered or sliced nuts such as almonds, cashews or peanuts

Instructions

1. Place chicken breasts in the slow cooker (cut in half if desired). In a small pot, combine all other ingredients on medium heat and allow to warm through until the almond butter combines with the rest of the ingredients. Pour sauce over chicken and turn slow cooker to low.

2. Cook for 6-8 hours. Shred chicken at end of cooking, if desired.

Recipe Notes

• The sauce can also be made by microwaving all ingredients in a medium glass bowl for 15-30 seconds or until almond butter melts and incorporates thoroughly.
• This recipe has a bit of spice which makes it taste amazing!  You can reduce the spice by using less sriracha and/or black pepper.

Lower Sodium Options

The sodium comes from the soy sauce, chicken broth, sriracha and possibly nut butter, depending on the brand you use.  To lower total sodium, use No Added Salt Chicken Broth (like Kitchen Basics brand) and choose a nut butter with no added salt (like Trader Joe’s No Salt Almond Butter).

Serving Ideas

• Over zucchini noodles
• With stir-fried vegetables like broccoli, edamame, pea pods, carrots, bell peppers and/or onions
• Atop brown rice, quinoa or other whole grain
• Over whole grain noodles

Mediterranean Zucchini Noodles with Chicken

Mediterranean Chicken was on the menu this week and was inspired by this recipe from the Betty Rocker. I used my Sous Vide to prepare the chicken to place atop spiralized zucchini noodles and this yummy mediterranean sauce. Serves 2.

• 2 Zucchini Squash – spiraled
• 1 Tbsp Olive Oil
• 6 oz cooked Chicken Breast
• 1/4 cup Sun-dried Tomatoes
• 2 small Roma Tomatoes, chopped
• 1/4 cup Kalamata Olives, chopped
• Pesto

Pesto Ingredients:

• 1-2 cups basil, de-stemmed, loosely packed
• 1 cup baby spinach (to stretch out your basil)
• 2-3 garlic cloves
• 2-3 T walnuts
• 1/2 lemon
• 1/4 tsp salt
• 1/4 cup olive oil (approximate)

 

1. Add oil to pan. Cook the zucchini noodles, sun-dried tomatoes, Roma tomatoes, olives and desired amount of pesto until warm.
2. Plate the noodle mixture and top it with sliced chicken breast.

Favorite Food: Legumes

What are they: kidney beans, pinto beans, black beans, black-eyed peas, chickpeas (garbanzo beans), soybeans (edamame), lentils and even green peas.

1. Legumes are high in Fiber

They have insoluble fibre which helps keep our bowels regular. They are also a good source of soluble fibre which can help lower LDL (or “bad”) cholesterol levels.

2. Macros:

Legumes are a good source of carbohydrate as well as protein, which makes them an affordable way to meet protein needs.  They also have a low Glycemic Index (GI), which means they are broken down slowly so you feel fuller for longer and they don’t cause a rapid rise in blood sugar, which makes them particularly good food for preventing and managing diabetes.

3. Micros:

• High in B-vitamins, phosphorous, and zinc
• Good source of folate
• Good source of antioxidants and phytonutrients

How I eat them:

Black-eyed pea salsa – with tortilla chips for a crunchy snack

Slow cooker Minestrone soup – great for a no fuss high veggie meal on a rainy day

Slow cooker Chili – throw it in, forget about it AND have leftovers!

Garbanzo beans on salad – easy peasy

Black bean brownies – you would never know they were in there!

Check out my Pinterest page for these recipes and more!

#WhatIEat3

First up: 5 mile run

Breakfast

Cold oatmeal with almond milk, hemp seed, chia seed, blueberries, sprinkle of cinnamon

I switch up my oatmeal to this cold version when the weather gets warmer. It’s really refreshing!

Sprouted sourdough toast with almond butter and ½ banana

3 egg whites

Latte with pea milk. Have you tried this new non dairy milk?!  It’s pretty thick so I use 1/2 as much as I usually would. A good source of calcium and protein!

Snack

Blueberries and raspberries

Lara Apple Pie Mini Bar

Lunch

Chicken bowl with leftover fajita chicken, rice, and a corn tortilla. This was leftover chicken fajitas from the night before. One of those easy one pan meals you bake in the oven! Similar to this one.

Raw veggies – peppers, carrots and pea pods

Snack

Smoothie with almond milk, frozen cherries and blueberries, and spinach.

Dinner after soccer practice

Hamburger with potato rounds and a salad. These potato rounds have been a hit lately in our house. Simply slice the potatoes, place on a non-stick pan, spray with olive oil, dash of salt and bake at 375 degrees for about 40 minutes or until desired doneness. I flip them about half way through.

Snack

Frozen peanut butter and banana bites

Have a great weekend!