Chicken Chili That Will Make Your Tastebuds Sing

I guess this is technically a “pink chicken chili” since the use of Rotel tomatoes and green chilis gives it a pink-ish hue but whatever - it’s chicken chili and it’s amazing. It’s delicious, pretty nutrition, and it will make you feel all warm and cozy inside. And like many chili-style meals, it only gets better with time…so if you’re lucky enough for leftovers the next day you’re in for a treat. I add in some finely chopped leafy greens for some extra nutrients and then go all out on the toppings - avocado, sharp cheddar cheese, a dollop of sour cream and some fresh chopped herbs. You won’t regret this one.

And one of the best parts about this meal? You can pretty much keep everything you need in your freezer or pantry so you’ll be ready to feed a crowd in a moment’s notice!

Ingredients:

2 lb Boneless, skinless chicken thighs

2- 10 oz cans Rotel Mild Tomatoes and Green Chilis

1/2 cup Chicken Broth

1 - 12 oz can or container Cream of Chicken Soup (this can be tricky - I use Pacific Foods)

1 can Sweet Yellow Corn, drained and rinsed (sub frozen sweet corn)

1 can White Shoepeg Corn, drained and rinsed

1 can Light Red Kidney Beans, drained and rinsed

1 can Cannellini Beans, drained and rinsed

2 tsp onion powder

2 tsp garlic powder

1 1/2 tsp cumin

1/2 tsp paprika

1/2 tsp oregano

1/2 tsp ground coriander

1/4 tsp cayenne pepper

salt and pepper, to taste

1 bunch Swiss Chard, stems removed and finely chopped

Optional Toppings: avocado, corn chips, shredded sharp cheddar, sour cream, chopped fresh parsley

Directions:

1. Place all ingredients except swiss chard in slow cooker. Heat on high 4-6 hours or low 6-8 hours. Shred chicken & stir.

2. A few minutes prior to serving, turn heat off and stir in swiss chard.

3. Serve warm with toppings of choice.

Turkey Taco Pizza

Taco + Pizza — what could be better? Perhaps a healthy taco pizza? This one was a hit if I do say so myself and it’s so versatile. I used a regular thin-crust pizza crust (actually one that was a new grocery store find - and it was great!) but you could use any pizza crust you desired (cauliflower, gluten-free, homemade, etc.) and the topping options are seemingly endless. You can also prep the taco meat ahead of time and just assemble, bake, and have dinner on the table in a jiffy. Serve with a salad and some fresh fruit and you have a perfect weeknight meal.

Ingredients:

1 lb ground turkey

Olive Oil

1 small yellow onion, diced

1 cup chopped spinach

1/4 cup taco seasoning

1/4 cup water

4 cloves garlic, minced

1 pizza crust

1/2 cup shredded cheddar cheese

1 - 15 oz can black beans, drained and rinsed

6-7 cherry tomatoes, quartered

Toppings of choice: avocado, green onion, olives, sour cream, salsa, etc.

Directions:

1. Preheat your oven according to instructions on pizza dough. Prepare pizza dough.

2. Heat a large skillet over medium high heat and add 1-2 Tbsp olive oil. Add onion and stir until translucent. Add turkey to cooking onions and brown until cooked through.

3. Add garlic, taco seasoning, and water. Stir to combine.

4. Lower heat to simmer and let simmer 15-20 minutes or until water is absorbed. Once absorbed, add chopped spinach and let wilt for 1-2 minutes.

5. In food processor, add drained and rinsed black beans. Pulse until smooth.

6. Spread black beans onto pizza dough. Top with taco meat mixture.

7. Sprinkle cheese and chopped tomatoes on top.

8. Bake according to pizza dough directions.

9. Add on any additional toppings, slice, and enjoy!