yourhealthharmony

Nutrition for Body and Soul

Chicken-Tortilla Soup

I’m on a crock pot roll!  Love my crock pot.

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Ingredients

  • 1 1/4 lb. skinless, bone-in chicken thighs
  • 1 small onion, chopped
  • 1/2 red bell pepper, chopped
  • 1 garlic clove, chopped
  • 2 oz. chicken stock
  • 1 (14.5-oz.) can diced tomatoes, drained
  • 1 (8-oz.) can tomato sauce
  • 1 (4-oz.) can chopped green chiles
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • 3/4 tsp. ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • 2 yellow squash, halved and sliced
  • 3 oz. green beans, halved
  • 1 tbsp. fresh lime juice
  • 2 1/2 tbsp. chopped fresh cilantro, plus more for serving
  • Sliced jalapeños, sour cream, and tortilla chips, for serving

Directions

  1. Combine chicken, onion, bell pepper, garlic, stock, diced tomatoes, tomato sauce, chiles, chili powder, oregano, and cumin in a 4-quart slow cooker. Season with salt and pepper.
  2. Cook, covered, until chicken is cooked through on low 7 to 8 hours or on high 3 to 4 hours. Add squash and green beans and cook, covered, for 30 minutes. Remove chicken, discard bones and shred meat; return to slow cooker. Stir in lime juice and cilantro.
  3. Serve topped with cilantro, jalapeños, and sour cream, with tortilla chips alongside.

Thank you Country Living for this delicious soup!

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Autumn Chicken & Apple Cider Chili

Wow, this sounds like a really unique recipe that I will have to try!  Crock pot recipes are the best!!

Autumn-Chicken-Apple-Cider-Chili2

INGREDIENTS:

  • Meat from 1 roasted/rotisserie chicken
  • 2 cans (15.5 ounces each) Great Northern beans, rinsed and drained
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1/2 medium yellow onion, chopped
  • 1-1/2 cups chicken stock
  • 1 cup apple cider
  • 1-1/2 teaspoons chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne
  • Chopped apples, for garnish (optional)
  1. In crock pot, stir together chicken, beans, celery, garlic, bay leaf, onion, stock, cider, sage, thyme, chili powder, salt, pepper, paprika and cayenne. Cook on high 4 hours or on low 8 hours.
  2. If desired, serve chili topped with chopped apples.

Thank you Foxes Loves Lemons for this yummy and unique recipe!

 

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Crock Pot Red Wine Beef Stew

I don’t know about you, but I love my crock pot, however….sometimes I get stuck making the same thing.  With the weather cooling, warm yourself up with this yummy looking stew!

gallery-1482870128-clx010117winnerdinners-05Ingredients

  • 2 c. beef stock
  • 3 tbsp. all-purpose flour
  • 2 tsp. Dijon mustard
  • 1 lb. carrots, cut into 2-inch pieces
  • 1 (8-ounce) package cremini mushrooms, halved if large
  • 1 large red onion, cut into wedges
  • 2 large celery ribs, cut into 2-inch pieces
  • 4 cloves garlic, chopped
  • 6 sprigs thyme
  • 1 tbsp. canola oil
  • 3 lb. pot roast, trimmed and cut into 4 pieces
  • Kosher salt and freshly ground black pepper
  • 1/4 c. tomato paste
  • 1 c. dry red wine
  • 1 tbsp. unsalted butter
  • Chopped fresh flat-leaf parsley, for serving

Directions

  1. Whisk together stock, flour, and mustard in a 6-quart slow cooker. Add carrots, mushrooms, onion, celery, garlic, and thyme; stir to combine.
  2. Heat oil in a large skillet over medium-high heat. Season beef with salt and pepper. Cook, turning occasionally, until browned on all sides, 10 to 12 minutes. Remove to slow cooker. Add tomato paste to skillet and cook, stirring, 1 minute. Add wine and cook, scraping up browned bits, 30 seconds; add to slow cooker.
  3. Discard thyme. Remove beef and shred with 2 forks; return to cooker. Stir in butter.
  4. Cover and cook until beef is tender, on low heat 7 to 8 hours or high for 5 to 6 hours.
  5. Serve topped with parsley.

Thank you Country Living for this recipe!

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Slow-Cooker Chicken Tikka Masala

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Ingredients

  • 1 15-ounce can crushed tomatoes
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons garam masala (Indian spice blend)
  • kosher salt and black pepper
  • 1 1/2 pounds boneless, skinless chicken thighs (about 8)
  • 1/2 English cucumber, halved and thinly sliced
  • 1/4 cup fresh cilantro leaves
  • 1 tablespoon fresh lemon juice
  • 1 cup basmati or some other long-grain white rice (brown rice or quinoa maybe good choices too)
  • 1/2 cup heavy cream (substitute as needed)
Step 1

In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time).

Step 2

In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.

Step 3

Twenty minutes before serving, cook the rice according to the package directions.

Step 4

Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.

Chef’s Notes

* Total Time ranges from 4 hours, 10 minutes to 8 hours, 10 minutes

Thank you Real Simple for this recipe.

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