Crock Pot Chicken Taco Chili

Today, I was in a pinch.. I had to go to the Dr. and we went to Early Years.. I forgot to take something out for supper before I left.. I searched and searched for a chicken recipe that would cook in a few hours in my crock pot.. I found this recipe on SkinnyTaste.. I think that it will be a winner as it smells Fabulous 🙂

Recipe 

Ingredients:

  • 1 onion, chopped
  • 1 16-oz can black beans
  • 1 16-oz can kidney beans
  • 1 8-oz can tomato sauce
  • 10 oz package frozen corn kernels
  • 2 14.5-oz cans diced tomatoes w/chilies
  • 1 packet taco seasoning
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 24 oz (3-4) boneless skinless chicken breasts
  • chili peppers, chopped (optional)
  • 1/4 cup chopped fresh cilantro

Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream.

I like, I always do had to make this recipe with a little be of me in it.. Plus I had to modify it to accommodate my pantry..
I added one of each green and red peppers chopped, used white kidney beans, instead of red.. And I had no plain tomato sauce, so I used 1 cup of chicken stock.. I used low sodium taco seasoning, and no cilantro for me 😦
Thanks again SkinnyTaste, I can’t wait to eat this up 🙂

Pumpkin Chocolate Chip Muffins

Fall is my favorite season and what is better then a big bowl of soup or chili, well Pumpkin Muffins.. And they are even better when they have some chocolate chips.. This morning it was a little grey and there was no sun, so Brielle and I brightened up our morning with these muffins.. I found the recipe on pintrest, it is from the blog “The Idea Room“, please visit this site to get more great recipes 🙂 🙂

Recipe
Makes around 24 muffins.

1 3/4 cup (1 15 oz. can) pureed pumpkin
1 1/2 cup brown sugar
1/2 cup (1 stick) butter, softened
3 eggs
3-4 cups all-purpose unbleached flour
2 tablespoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 cups chopped walnuts or chocolate chips

Preheat the oven to 350.

Combine the pumpkin, brown sugar, butter, and eggs and mix until creamy. In a separate bowl, combine all of the dry ingredients except the nuts or chocolate chips. Mix 3 cups of the dry ingredients into the wet ingredients, then add as much of the 4th cup as necessary to achieve the proper consistency (moist, but thick enough to stand a spoon in). Add the nuts or chocolate chips and stir in.

Pour or spoon the batter into greased muffin tins or bread pans. Bake on the center rack until a toothpick poked into the center comes out dry. At sea level, muffins should take between 20 and 25 minutes to bake, small loaves between 25 and 30 minutes, and full sized loaves between 50 minutes and 1 hour.

This recipe made 24 muffins for me.. I used 3.5cups of flour in the dry ingredients, next time I will use only 3..

I hope that these muffins may brighten up a grey fall morning for you 🙂

Turkey and Black Bean Chili

Fall is here and it is chilly, so what is better then a big ole pot of chili.. This recipe was so simple and I put it together with my 22 month old.. When it is a little cold out side try this as a pick me up..

Turkey and Black Bean Chili

1lb of ground turkey
1 medium onion, chopped
1medium green pepper, chopped
3 cloves of garlic, minced
1tbsp chili powder
1/2tbsp of cumin
1 can of diced tomatoes, if you have chili flavoured go for it
1 cup of chunky salsa
1 15-19oz can of black beans, drained and rinsed
1/2 cup of chicken stock

Over medium high heat add a little oil and brown the ground turkey.. When it is almost cooked add the onion and garlic, allow the onion and garlic to cook down most of the way, then add the green pepper.. Cook until the pepper is cook down, not to soft, then add the chili powder, cumin, the tomatoes, salsa, beans and stock.. Let warm through or keep on simmer for up to 30min.. You do not want the beans to get super soft.. Serve with rice or nacho chips, cheese and sour cream..
Enjoy 🙂