Chicken Enchilada Soup

Chicken Enchilada Crockpot Soup...clean eating recipe!!
 
 I am a huge fan of Mexican food and as we all know it is not low in calories and fat!  So I am constantly searching out recipes that will satisfy that fix!  Here is one I stumbled upon online!

I made enough for the rest of the week and pre portioned it out in tupperware containers and now I have quick easy meals for the rest of the week!  Planning is key to your success!!

INGREDIENTS:
1 pound chicken breast
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 can black beans (drained, rinsed)
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro

DIRECTIONS:

Place chicken, tomatoes, enchilada sauce, beans, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with chili powder, salt, pepper, and bay leaf. 
Stir in corn and cilantro. 
Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
*Shred chicken and place back in the crock pot. 

Chicken Noodle Soup

  

Living in Chicago in the winter requires a nice, HOT SOUP for a meal!! This recipe definitely hit the spot!! Adding the chicken powder gave it a lot of flavor.  You can add whole wheat crackers for some crunch!  Your family will love it and it's great for lunch the next day!

 Ingredients:

- 2 Large Chicken Broths (32 oz each)

- 3  chicken breasts 

- 2 medium carrots, sliced

- 2 celery stalks, sliced

- 1 medium onion, chopped

- 4 garlic cloves, minced

- 2 tbsp fresh parsley, chopped

- 1 tbsp Wylers Chicken Powder

- 2 cups whole wheat pasta, bow tie (uncooked)

- salt/pepper to taste

- tbsp olive oil

Directions:

1.  Add the onion, carrots, parsley, chicken, celery, garlic, olive oil, chicken broth salt, pepper, chicken powder to your crockpot. Cook on low for 7 hours or 4 hours on high.
2. Remove chicken and either cut into pieces or shred with a fork. Add chicken back to the crockpot and add pasta (uncooked). Cook for another hour on high or until noodles are cooked. *If you don't want to wait 1 hour for the noodles to cook in the crockpot, you can cook the pasta on the side and just throw in the crockpot. 
3. Garnish with parsley. 

21 Day Fix serving = 1/2 green container, ½ red container, 1/2 yellow

 

Cabbage Beef Bake

 You will be amazed at how delicious this recipe actually is!! It was sooo good, my husband asked if I could make it twice in one week!! I was surprised at how EASY and QUICK I was able to whip this dinner together!! It's clean eating and great for leftovers.

Ingredients 
SERVINGS 6-8

1 small cabbage, shredded
1 1⁄2 lbs lean ground beef
1 large onion, chopped
1⁄2 cup chopped red bell pepper
1 (15 ounce) can diced tomatoes, undrained
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1 (8 ounce) can tomato sauce
1 cup Greek Yogurt
1 cup shredded mozzarella

Directions
- Preheat oven to 350. Lightly grease/spray a deep 13 x 9 baking dish.

- Place shredded cabbage in bottom of baking dish; set aside.

- Brown and crumble ground beef (or turkey) with the onion and red bell pepper; drain and return to the skillet.

- Add the diced tomatoes (undrained), salt, pepper

- Stir together. Spread this mixture over the cabbage in the baking dish.

- In a small bowl, stir together the tomato sauce and sour cream,      Spread this mixture over the beef mixture in the baking dish.

- Cover and bake for 1 hour.

- Uncover, evenly sprinkle shredded swiss cheese and bake (uncovered) for an additional 15-20 minutes.

This dinner SUPER EASY AND AWESOME!! Thank goodness there are leftovers because I cannot wait to eat it tomorrow!  Both of my kids cleaned their plates and my husband gave his stamp of approval.   You definitely have to put this in rotation!!!

 Ingredients:

• 2 pounds beef sirloin, cut into 2 inch strips
• garlic powder to taste
• 1 cube beef bouillon
• 1/4 cup hot water
• 1 tablespoon cornstarch

• 1/2 cup chopped onion
• 2 large green bell peppers, roughly chopped
• 1 (14.5 ounce) can stewed tomatoes, with liquid
• 3 tablespoons soy sauce
• 1 teaspoon white sugar
• 1 teaspoon salt      

.  Directions:

1. Cut meat into strips.  Sprinkle strips of sirloin with garlic powder to taste.  Transfer raw meat to a slow cooker.
2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.  (I add the peppers the last 30 minutes for a more crisp taste.)
3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
4. Tastes great with RICE!!