Crockpot Chicken Tacos

Do you need a quick, go-to recipe for making chicken tacos??  Look no further!  This is a really easy version that using the crockpot to produce perfectly tender shredded chicken that is full of flavor.  My good friend Jessica gave me this recipe; I added in some additional onion and jalapeno.  I'm not sure I will ever go back to making chicken tacos any other way because these are so good!!!  You can customize with whatever your favorite taco toppings happen to be, but look below for my suggestions for this recipe.

Servings:  10

Size:  2 tacos

Points Plus: 6pp

Level of Difficulty:  Easy

Prep Time: 10 minutes

Cook Time:  4-5 hours

Rating: 5 stars – Excellent!

Ingredient List:
1 16 oz. jar salsa
1 packet of taco seasoning
¾ cup onion, chopped
¼ cup jalapeno, chopped
4 large chicken breasts
20 small flour tortillas

Optional Toppings (these are included in the pp value above):

1 cup Mexican blend shredded cheese, reduced-fat

1 can (4 oz.) sliced black olives

½ cup white onion, chopped

Fresh cilantro, chopped

Directions:

Add the full jar of salsa and taco seasoning to the crockpot; stir until well mixed.  Add in the chopped onion and jalapeno.  Finally, add in the chicken breasts and stir to make sure the salsa mixture is covering the chicken.  Set the crockpot on high for the first 2 hours and then finish on low for the next 2 hours.  Depending on how your crockpot cooks, wait until the chicken is fully cooked before removing to shred with a fork.  Add the shredded chicken back into the crockpot and cook on low or warm for an additional hour.  Serve with your favorite taco fixings and tortillas!  For the tacos above, I used 1 Tbsp. cheese, about 1/4 cup of chicken and just a sprinkle of olives per taco.  You can add as much onion and cilantro as you like! 

Tip:

Frozen chicken breasts work great in the crockpot!  If you haven’t had time to fully thaw out your chicken, not a big deal.  Just toss everything in the crockpot and set to low if you will be gone all day at work.  You will come home to a delicious smelling kitchen!

XOXO Megan

Blackened Salmon + Cobb

Hello everyone!  Today we bring you a versatile, HEALTHY recipe, to help you get back on track after the holidays.  This blackened salmon, and the dish I created to serve it in, is inspired by a fav restaurant of mine here in Mpls., The Capital Grille.  Although a traditional steak place for dinner, they have an amazing cobb salad on their lunch menu.  In a previous life I would lunch their weekly, and almost always got this salad.  You could choose your protein I liked their blackened salmon because it is something I would rarely cook at home, and had an amazing flavorful crust.  This meal was easy, and now maybe I will eat it at home once a week!  

Servings: 2

Servings Size: 2 salads, each with 3 oz salmon, 1 egg, 1 full tomato, 1/2 oz blue cheese and 1 t. olive oil

Points Plus: 10 pp

Prep Time: 10 minutes

Cook Time: 12 minutes

Level of Difficulty: Easy

Rating: 5 stars - Excellent! 

Ingredients

6 oz raw WILD salmon

2 1/2 T. paprika

3/4 t. cayenne pepper

1 t. dried thyme

1/2 t. garlic powder

1 1/2 t. kosher salt

1 T light butter

1 lemon, cut in half

4 cups of lettuce, washed and chopped

2 eggs, hard boiled and sliced

2 tomatoes, sliced

1 oz good quality blue cheese, divided into two pieces

2 t. olive oil

Salt + Fresh ground pepper

Instructions

Preheat your oven to 400 degrees.  In a shallow bowl mix together your paprika, cayenne, thyme, garlic powder and salt.  Cut your salmon filet in half, so that each filet is about 4 oz. In another shallow bowl melt your butter and add a squeeze of lemon juice. Take the first filet and dip it into the butter, and then the spice mixture.  Use your hands to be sure it is completely covered with spices. 

Heat a non-stick skillet and cook the filets on your stovetop, about 2 minutes on each side.  Transfer your filets to an oven safe dish (or use a dish that can be used both on the stovetop and in the oven) and back them for about 8 minutes.

While salmon is baking, arrange your plate! Put down lettuce, and then arrange your egg, tomato and cheese around the outside.  When the salmon is done remove it from the oven and place in the middle.  Drizzle each salad with 1 t. olive oil, a bit of kosher salt and fresh ground pepper.

Tip

I didn’t know this until yesterday, but salmon is best right out of the oven (hence reheated salmon is gross J).  So find a buddy to share this salad with, or only cook the amount you will eat fresh.

XOXO - Katie

Polenta Pepperoni Pizza

Hello everyone!  As you know it is that busy time of year, where food and drinks are the focus and you are too busy to do anything, let alone meal planning!  I don’t know about you but I ate way too many holiday goodies this past weekend (including more pieces of homemade fudge than I care to admit – recipe coming next week)! Are you hosting any holiday get-togethers?  Megan and I thought it would be fun to feature some easy and healthy holiday inspired appetizer ideas this week to make your party planning a breeze.  One of the most popular posts on EAT ME is for our mini polenta pizzas.  I thought I would do a twist on these by making them Christmas colored (red, green and white!) and adding meat.  They turned out really tasty – enjoy!  Also they are extremely easy.  Make these for your holiday party – people will be impressed people!

Servings: 12

Serving Size: 2 polenta pizzas

Points Plus: 3pp

Level of Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 45 minutes

Rating: 5 stars - Excellent

Ingredient List

1 log of polenta

12 pieces turkey pepperoni

1 cup marinara sauce

¼ cup fat free feta

1 cup arugula, chopped

Italian seasoning

Cooking spray

Instructions

Pre-heat your oven to 400 degrees. Cut polenta log into 12 equal rounds. Lay the rounds on a baking tray and spray them with cooking spray. Bake for 20 minutes.  Remove tray from oven, flip rounds, and layer with toppings, starting with about 1 T. of sauce, then 1 turkey pepperoni, about 1 T. of raw arugula, about 1 t. of feta and a sprinkle of Italian seasoning.  Return the tray to the oven and bake for an additional 20 minutes.

Tip

Of course you could make these polenta rounds into any type of pizza your little heart desires! I chose these toppings because they were holiday-esk, but experiment! (and let us know what you do)

XOXO - Katie

Roasted Veggies + Arugula

Confession! This recipe was supposed to be a different recipe, however I forgot 3 key ingredients at the grocery store. So, here is an adapted easy weeknight dinner that can also help you clean out your fridge.  Salad topped with flavorful roasted veggies topped with fried egg (or poached if you arn't lazy like I am).  I accidently ate 18pp for lunch yesterday, so had to think up a very low pp dinner to compensate.  This was filling and tasty! Keep a lookout on the blog for the REAL recipe I was trying to post in a few weeks.

Servings: 2
Serving Size: 2 cups salad + 1 1/2 cup veggie mizture + 1 fried egg
Points Plus: 6pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook time: 30 minutes
Rating: 3 stars - Good

Ingredients:
4 oz raw mushrooms, chopped
15 brussel sprouts, cleaned and cut in half
1 cup cherry tomatos, cut in half
1 t. olive oili
2 slices of turkey bacon, cut into small peices
1 T. fresh sage, chopped
2 eggs
4 cups arugula
Salt + Pepper to taste

Directions:
Preheat your oven to 400 degrees. Put your mushrooms, sprouts ad cherry tomatos in a baking pan and toss with 1 t. olive oil, salt and pepper. Roast for 30 minues. While veggies are roasting sautee turkey bacon and sage until cooked through, set aside. Heat a non-stick pan on your stove and fry two eggs.  To assemble (pretty simple), split your arugula between two bowls.  Top with roasted veggies and a fried egg.  add some hot sauce if you would like!

Tip:
As mentioned above, you can modify a recipe similar to this by using what is in your fridge! Let us know what veggies you try in it!

XOXO Katie

Black Bean and Cheese Baked Quesadillas

Let’s face it, quesadillas are delicious!  This recipe is for a healthier, baked version.  Baking your quesadillas instead of frying is a great way to lighten up the traditional restaurant version.  These make for a quick and easy weeknight dinner too!

Servings:  2

Size:  2 quesadillas

Points Plus: 8pp

Level of Difficulty:  Easy

Prep Time: 10 minutes

Cook Time:  10 minutes

Rating: 3 stars – Good

 

Ingredient List:

8 corn tortillas

1 can (15 oz) black beans

½ cup onion, diced

4 oz. cheddar cheese, reduced-fat, shredded

Fresh cilantro, chopped

Cooking spray

Directions:

Preheat oven to 450°. In a skillet, combine the black beans and onion and sauté for a few minutes over medium heat. With cooking spray, coat one side of 4 corn tortillas and place the coated side face down on a large cookie sheet.  Divide the black bean/onion mixture evenly amongst the 4 quesadillas; top each one with 1 oz. of cheddar cheese. Place the 2^nd corn tortilla on top and press down firmly.  Finish by coating the top tortilla with cooking spray. Bake the quesadillas in the oven for about 10 minutes or until they begin to brown.  Slice into wedges and serve with a garnish of chopped fresh cilantro.

Tip:

You can also serve these with some fresh salsa too without adding to the pp value of your meal!

XOXO Megan

Veggie Lasagna

Who says veggie lasagna has to be boring! This is one of my FAV go to dinners, and it is so tasty, you will never miss the meat. This hearty meal is great reheated and can be thrown in the freezer and warmed up for a quick weeknight dinner!

Servings: 8
Serving Size: 1 piece or about 1 cup
Points Plus: 8pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 40 minutes + 15 minutes of 'stand' time

Rating: 4 Stars - Very Good

Ingredients:

8 lasagna noodles, no cook

1 lb. mushrooms, chopped

3/4 cup green pepper, chopped

3 garlic cloves, chopped

2 cups pasta sauce

1 t. dried basil
1 cup part skim ricotta
1 cup 1% cottage cheese
2 eggs
1/2 cup parm
2 cups part skim mozzarella
Cooking spray

Directions: 
Preheat your oven to 350! Spray a dutch oven with cooking spray Add mushrooms, green pepper and garlic. Sautee for about five minutes. Add pasta sauce and warm. In a separate bowl mix basil, ricotta, cottage cheese, eggs and parm. Scoop a small amount of sauce mixture into the bottom of an 8 by 11 inch pan. Top sauce with 4 noodles. top noodles with 1/2 of the egg and cheese mixture, the 1/2 of the pasta sauce mixture. Repeat with noodles, cheese mixture and sauce mixture. Top with mozzarella cheese. Place in the oven and bake for 40 minutes. Let stand for 15 minutes and enjoy!

Tip:
I can think of a TON more types of veggies that would work well in here.  Experiment!

Turkey and Feta Stuffed Peppers

I found this recipe on Pinterest and it comes from the eatliverun blog.  This was an easy weeknight meal for Paul and me.  I loved that it made four servings too – sometimes it’s so nice to have leftovers and not have to cook again!

Servings:  4

Size:  1 stuffed bell pepper

Points Plus: 7pp

Level of Difficulty:  Easy

Prep Time: 25 minutes

Cook Time:  30 minutes

Rating: 4 stars – Very good

Ingredient List:

4 large green bell peppers

1.5 lbs ground turkey

1 28 oz. can diced tomatoes

1 small onion, diced

1 Tbsp. olive oil

2 tsp. minced garlic

2 Tbsp. tomato paste

2 tsp. dried oregano

1 tsp. dried basil

¼ tsp. red pepper flakes

2 tsp. kosher salt

1 cup crumbled feta cheese, reduced-fat

Directions:

In a large skillet, heat the olive oil over medium heat.  Add in the diced onion and garlic – sauté until the onion is tender, about 5 minutes.  Add in the tomato paste and mix well.  Next, add the ground turkey, breaking into smaller pieces; cook until browned.  Add in the can of diced tomatoes along with the oregano, basil, red pepper flakes and salt.  Simmer and cook the mixture for about 15-20 minutes to help reduce the sauce down.  While the turkey is browning, wash the green bell peppers and slice off the top and remove the seeds and fleshy part inside the peppers.  Line a cookie sheet with tinfoil and place the peppers on it.  Once your turkey stuffing is done cooking, scoop the mixture into each pepper.  Top each pepper with crumbled feta.  Place another piece of tinfoil over the tops of the peppers to seal.  Bake your peppers in a 350° oven for approximately 30 minutes.

Tip:

My pepper stuffing mixture ended up being very runny – I would recommend trying to drain out some of the liquid from the can of diced tomatoes to help cut back on this.

XOXO Megan