Veggie Packed Chili

This chili recipe is perfect for fall and packed with tons of vegetables that taste and smell amazing. Plus it’s a crock pot/ slow cooker recipe so all you really need to do it dump the ingredients in, give it a stir and walk away! There’s nothing better than coming back into the kitchen and being welcomed by the warm aromas of a delicious meal that is waiting for you.

I topped my veggie chili with some plain greek yogurt, diced avocado and some more cilantro. You can also add cheese, tortilla chips or any other of your favorite chili toppings to make it complete. I also paired it with some of my favorite beer bread and the combo was perfect! I’m planning on sharing a recipe for that soon too, so be on the lookout!

Health Benefits:

  • Carrots are good source of beta-carotene, fiber, potassium, vitamin K1 and antioxidants.
  • Red bell peppers contain lots of vitamin C, vitamin B6, folate and antioxidants.
  • Tomatoes are a source of lycopene, vitamin C, potassium, folate and vitamin K.
  • Black beans and kidney beans both provide plant-based protein, as well as fiber, minerals and more. Choosing plant-based proteins when you can also helps to keep the earth healthier by reducing your carbon footprint.
  • Corn provides B vitamins, minerals and antioxidants.
  • More fiber can be found in sweet potatoes, along with vitamins A and C, manganese, vitamin B6 and more.

Veggie Chili

A delicious, easy and comforting fall chili recipe that packed full of nutrients and sure to please a crowd!

Ingredients

  • 28 oz can crushed tomatoes
  • 15 oz can black beans
  • 15 oz can kidney beans
  • 15 oz can corn
  • 1.5 – 2 cups sweet potato, diced
  • 1 cup carrots, sliced
  • 1 bell pepper, diced
  • 1/2 cup broth of choice (or water)
  • 1/2 cup green onions, diced
  • 4 oz can green chiles
  • 2 teaspoons garlic
  • 2 – 3 tablespoons cilantro
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste

Directions

  1. Cut sweet potatoes, carrots, bell pepper and green onions.
  2. Add all ingredients to a crock pot/ slow cooker and cook on high for 3 hours or low for 7 hours.
  3. Serve with your favorite chili toppings and enjoy!!

Thanks for checking out this recipe and let me know what you think when you give it a try!!

Brit


Healthy & Delicious Enchiladas

I love enchiladas and had really been craving some, so I had my mom send me the recipe that she’s used my whole childhood and looked it over to make some healthy swaps and additions for a more nutritious meal that would keep my tummy happy. For example, I swapped sour cream for plain greek yogurt, used whole wheat tortillas, and added some extra veggies.

This recipe does have quite a few steps but thats because you are cooking the chicken, making the sauce and assembling the enchiladas. Trust me, it’s worth the time spent in the kitchen once you dig into this meal!

Health Benefits:

  • Whole wheat tortillas provide fiber and contain more nutrients than white flour tortillas, making them an easy switch for a healthier option.
  • Subbing out sour cream with plain greek yogurt provides you with more protein and less fat, without sacrificing any flavor.
  • This recipe is also packed with spinach, tomatoes, olives, green onion, and green chiles that all provide lots of their own nutrients (and flavor) to this meal.

Healthy & Delicious Enchiladas

  • Servings: 5 enchiladas
  • Print

Creamy, chicken and veggie packed enchiladas that are super delicious while still being a slightly healthier option with a few easy swaps and additions!.

Ingredients

  • 5 whole wheat tortillas
  • 2 cups shredded chicken
  • 1 tablespoon butter
  • 2 teaspoons minced garlic
  • 1/4 cup green onion
  • 1 cup greek yogurt
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 can (4 oz.) green chiles
  • 2 cups spinach
  • 1/4 cup shredded cheese
  • 1 can (4 oz.) sliced olives
  • 1/4 cup tomatoes, diced

Directions

  1. Preheat oven to 350°F and shred cooked chicken.
  2. In a saucepan on medium heat, melt butter and add garlic and green onions.
  3. In a bowl combine plain greek yogurt and flour, then add it to the saucepan and stir together.
  4. Add chicken broth, green chiles and spinach to the mixture and continue to cook on medium heat until mixture thickens and simmers. Then, remove from heat and add shredded cheese, stirring until combined.
  5. Warm tortillas in the microwave or oven so that they can be easily rolled.
  6. Pour 1/2 to 1 cup of the sauce into a bowl with shredded chicken and stir together. Divide the chicken evenly between the tortillas, approximately 1/4 cup each, and roll them up. Place them in an 8 x 8 pan with the seam down and top with the remainder of the sauce. Cover the pan and cook for 20 minutes, or until heated through.
  7. Remove from the oven, top with olives, diced tomatoes and a light covering of cheese if desired, then cook for another 5 minutes, uncovered. Once finished, serve with your favorite chips and salsa and dig in!!

I highly encourage you to try this recipe if you’re ever craving some enchiladas like I was because I don’t think they’ll disappoint. If you try them, let me know wha you think!

Brit


Hawaiian BBQ Chicken

This dinner recipe is not one that I would normally think to try, but I was inspired by a similar Hy-Vee recipe that I made while at work. It smelled too good while making it not to give it a little twist and a try! I’m very happy with how it turned out and how easy it was, so it will definitely get added to my meal rotation now.

I made this recipe as a single chicken breast, but it was a large breast so I actually only ate half of it for dinner and saved the rest for left overs. However, this recipe can easily be multiplied to feed many more and would also be a great recipe to throw into a crockpot if that’s your style! I have a hard time adding serving sizes to recipes because what I might consider to be a serving, might not be the same for you or someone else. So, always take servings with grain of salt and understand that it’s okay if you eat more than that and it’s also okay if you eat less than that. Remember that nutrition is individual!

Health Benefits:

  • Chicken breasts are a popular source of protein, as one breast provides an average of 55 grams of protein.
  • Pineapples are very rich in vitamin C and manganese, but also contain antioxidants, digestive enzymes (“bromelain”) and more!
  • Mozzarella cheese is relatively low in sodium compared to other cheeses and provides both calcium and protein.

Hawaiian BBQ Chicken

  • Servings: 1 chicken breast
  • Print

An easy and delicious dinner recipe that is full of flavor and is sure to become a new dinner staple!

Ingredients

  • 1 chicken breast
  • 1/2 cup pineapple, diced
  • 1/4 cup BBQ sauce (I used Primal Kitchen)
  • 1/4 cup mozzarella cheese, shredded
  • 1 tablespoon green onions, chopped

Directions

  1. Preheat oven to 375° F.
  2. Place thawed chicken in an oven-safe pan, top with BBQ sauce and rub in slightly. Add green onions, and pineapple on top of chicken, then top with mozzarella. 
  3. Bake in oven for 25-30° F (chicken should reach an internal temperature of 165° F).
  4. Remove from oven, serve and enjoy!

Brit


Shrimp Scampi Zoodles

I think this is going to be the last zucchini recipe for a while, but I’m not making any promises! With all of the zucchini from our garden this season, we’ve had to get more creative than just eating it as a side or baking some bread. So, we bought a spiralizer (the KitchenAid attachment one) and got cooking!

Zoodles are such an easy way to get in some great nutrients for a meal (and use up a zucchini or two). I love the zoodles and think they taste great, but remember that real pasta, carbs and all, are also totally okay to eat without justification or modification to your diet. I love pasta in all of its many forms and want to remind you that a balanced diet includes ALL foods, even if diet culture tells you differently! So now that I’m off my soap box, if you don’t have or like zucchini, feel free to try this recipe with regular noodles- the sauce is the best part so it’ll be great either way.

Health Benefits:

  • Zucchini is full of vitamins, minerals and antioxidants.
  • Shrimp is a great protein option that provides selenium, vitamin B12, iron, phosphorus, iodine and more. However, it is higher in cholesterol than other seafoods, so be aware of this if you need to watch your cholesterol.
  • Though there is not an abundance of lemon in this recipe, it is still a good source of vitamin C.

Shrimp Scampi Zoodles

These zoodles are fun to make and are a great base for this delicious and flavorful shrimp scampi sauce!

Ingredients

  • 5 cups zoodles, 1 medium zucchini
  • 3 cups shrimp
  • 4 tablespoons butter
  • 2 garlic cloves, minced
  • 1/2 cup white wine
  • 1/4 cup parmesan
  • 3 tablespoons lemon juice
  • 1 to 2 tablespoons corn starch
  • salt and pepper to taste

Directions

  1. Spiralize one medium zucchini to make around 5 cups of zoodles.
  2. In a skillet pan, melt 2 tablespoons of the butter on medium heat. Add the minced garlic and shrimp to the pan and season with salt and pepper to taste. Cook shrimp until it is pink, stirring occasionally.
  3. Remove shrimp from the pan and place it in a bowl. I covered mine in the microwave, but you will reheat them again at the end.
  4. To the same pan, add the white wine, parmesan, lemon juice and the rest of the butter. Let simmer, stirring occasionally.
  5. Remove a few tablespoons of the sauce and place it in a small bowl. Add 1 to 2 tablespoons of corn starch to the liquid, depending on how thick you would like your sauce, and stir together until corn starch is incorporated and mixture is thickened. Add this back into the pan with the rest of your sauce and mix until it reaches your desired consistency.
  6. Once sauce is done, add in your zoodles and cooked shrimp. Toss to coat everything with sauce and cook only until zoodles and shrimp are both warm. Remove from heat, serve and enjoy!

If you try this recipe out, let me know what you think! Once again, thanks for checking it out and making it to the end of this post!!

Brit


Coconut Aminos Salmon

I am a big salmon lover, but we usually make it with lemon or a creamy sauce. So, when I discovered how great of a replacement coconut aminos are for soy sauce, I knew I wanted to try a teriyaki-like recipe for my favorite fish. Coconut aminos sauce is less salty and more sweet than soy sauce, which is something that I love because I always feel like soy sauce is way too salty for me! Along with this, coconut aminos sauce is gluten free, soy free and usually has more than 50% less sodium than most soy sauces! Trust me when I say you will want to put it on everything!!

Health Benefits:

  • Salmon is a great protein option for your health! It is full of Omega-3 fatty acids, packed with B vitamins, offers potassium and provides antioxidants that benefit heart health.
  • A great replacement for soy sauce, coconut aminos comes from the sap of coconut blossoms. It is low glycemic and contains minerals, vitamin C, B vitamins and amino acids.

Coconut Aminos Salmon

A super easy and healthier salmon recipe that is both sweet and salty!

Ingredients

  • 2 large salmon fillets, or 3-4 smaller
  • 1/2 cup coconut aminos
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 2 tablespoons rice vinegar
  • olive oil, for cooking

Directions

  1. In a small bowl, mix all ingredients together. Add to a sealable bag or tupperware with salmon facing flesh side down in the sauce. Let marinate for 15-30 minutes in the refrigerator. 
  2. Once salmon is done marinating, heat enough olive oil to cover a large skillet and add salmon, skin side down. Pour the rest of the marinade on top of the salmon and cover with a lid or foil.
  3. Cooking times will vary based on the size and thickness of your salmon and how you like it done, but the internal temperature should reach at least 145° F. Making this recipe I cooked my salmon on medium-high heat for 17 minutes to achieve two, large, well-done fillets. So, my suggestion would be between 15 to 20 minutes.
  4. I recommend serving over rice with a delicious side of veggies and drizzling the remaining sauce over the salmon (and even your veggies, too)!

To make this salmon recipe a full meal, I simply serve it over rice and then pair it with my favorite veggies! I personally think it goes great with roasted broccoli, but use what you have and like. Thanks for checking out this recipe, making it to the end of this post and maybe giving this salmon a try!!

Brit