In the upcoming weeks one of the greatest seasons of the year will be starting…football season! Which means friends, family, and of course food! Here is a simple and healthy beef fajita recipe to help keep your tailgate or backyard watching party safe and healthy.
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Slow Cooker Chicken Taco Chili
Everyone loves a recipe that they can make so many other meals from. This Slow Cooker Chicken Taco Chili can feed a hungry family and leave you with leftovers. Store in the fridge for your next day lunch, or make a casserole, tacos or salads for dinner. Just set the clock and go!
- 1 15 ounce can low sodium black beans, drained
- 1 15 ounce can low sodium kidney beans, drained
- 1 8 ounce can tomato sauce unsalted
- 2 10 ounce cans diced tomatoes with chilies
- 1 4 ounce can chopped green chili peppers
- 1 12 ounce package frozen yellow corn
- 1 small yellow onion chopped
- 1 package 30% less sodium taco seasoning or make your own (see notes for recipe link)
- 1 tablespoon chili powder
- 1.5 pounds chicken breast skinless, boneless
- 1/4 cup cilantro chopped
- Add drained black beans, and kidney beans in crockpot. Top with the tomato sauce, diced tomatoes, chili peppers, frozen corn, chopped onion, and seasonings. Stir all together.
- Place chicken breast into the mixture, completely cover the chicken.
- Set crock pot to cook 8-10 hours on LOW or 4-6 hours on HIGH.
- Pull chicken breasts out about 30 minutes before serving, shred with a fork and return to the crockpot stirring well.
- Serve chili with fresh chopped cilantro.
- Tip: Recipe makes for a large crowd or great for leftovers. Pack for your next day lunch, store in the refrigerator for up to 4 days, or freeze in individual airtight containers for up to 3 months for an easy reheat meal.
- **If using your own homemade taco seasoning, leave out the chili powder from this recipe.
Slow Cooker Pork Carnitas
This slow cooker recipe is teen approved, easy and delicious. This recipe also includes pork, which has B vitamins, zinc, iron, and protein.
Black-Eyed Pea and Jalapeño Pepper Salsa
Black-eyed peas are more than just a lucky charm on New Year’s Day! They are a bean with a pleasant aroma and distinctive taste. Black eyed peas are low in fat and a great source of potassium, iron, and fiber. Although their interesting shape, white skin, and black eye make them a household favorite at the beginning of the year, this tiny little bean can be pleasantly enjoyed year round.
Pork Pozole
https://youtu.be/Lfv45Y8CFRg
- 2 Tbsp. olive oil
- 1 lb. pork shoulder cubed
- 1 onion diced
- 2 guajillo or ancho peppers diced
- 2 cloves garlic
- 3 tsp. dried oregano
- 1 tsp. cumin
- 3 tsp. black pepper
- 2 cups low sodium chicken broth
- 1 15 -oz. can golden or white hominy drained
- 1 4-oz. can diced green chilies
- Wash your hands and clean your cooking area. In a large saucepan, heat olive oil on high heat. Add pork and sear on all sides. Continue cooking pork until internal temperature reaches at least 160 ° F.
- Add onions, peppers, garlic, oregano, cumin, and black pepper. Cook until the onions are translucent.
- Add chicken broth. When he broth starts to boil, turn down the heat and simmer for 30 minutes.
- Stir in hominy and green chilies; cook until pork meat is tender and stew thickens, about 30 more minutes.
- Serve soup hot, with garnishes.
Nutrition facts per serving: 150 Calories, 8g total fat, 2g saturated fat, 0g trans fat, 200mg sodium, 11g total carbohydrate, 3g dietary fiber, 2g sugars, 9g protein, and 10% vitamin A. Percent Daily Values are based on a 2,000- calorie diet.
To get this recipe in Spanish, click here.