What's for dinner? US Customary Metric

Crockpot Chicken Chili

Ingredients

  • 2 (14 ounce) cans petite diced tomatoes (drained)
  • 2 (7 or 8 ounce) cans tomato sauce
  • 2 large skinless boneless chicken breasts (about 1 and 1/2 pounds)
  • 1 cup chicken broth (can use reduced sodium)
  • 1/2 cup yellow onion, diced
  • 1 large green bell pepper, chopped
  • 1 (14 ounce) can corn (rinsed and drained) or 1 package of frozen corn
  • 1 (14 ounce) can black beans, drained and rinsed
  • 1 jalapeño, minced (remove seeds and ribs)
  • Seasonings: 1 tsp salt
  • 2 tsp dried oregano or Italian seasoning blend
  • 1-2 tsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp minced garlic
  • 4 oz full-fat or light brick cream cheese

Directions

  1. Add all the ingredients except the cream cheese to a larger slow cooker. Give everything a big stir.
  2. Cook on low for 6-7 hours or on high for 3 hours.
  3. Remove the chicken and chop into small pieces or use two forks to shred it. Return chicken to the slow cooker and add the cream cheese.
  4. Stir everything together until the cream cheese has melted. Taste, then add more salt or seasonings if desired.
  5. Cover the slow cooker and cook for about 10-15 more minutes. Serve warm topped with fresh cilantro, shredded cheese, or crackers. Store leftovers in the refrigerator.

Pro Tip: You can buy already cooked chicken or canned chicken for convenience!

If you don't have a slow cooker, use a large pot on medium heat. Cook onion, bell pepper, jalapeño, spices, garlic, and chicken until done. Add remaining ingredients except cream cheese, cook covered for 30 mins, then stir in cream cheese and cook for 5 more mins. Serve.

Roasted Vegetable Pasta

Ingredients

  • 1 medium onion
  • 1 bag frozen butternut squash
  • 1 green bell pepper
  • ½ head of a cauliflower or broccoli
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 cups uncooked, whole wheat pasta
  • ½ cup Parmesan cheese
  • 3 tbsp olive oil

Directions

  1. Preheat oven to 400ºF (200ºC).
  2. Lightly steam butternut squash in bag; do not cook all the way through.
  3. Chop onion, bell pepper, and cauliflower/broccoli into bite-size pieces.
  4. Mix vegetables with 2 tbsp of oil, salt, and pepper together in a bowl.
  5. Spread vegetables out onto a baking sheet so they do not overlap, and bake for 30 minutes or until starting to brown.
  6. Cook pasta by following instructions on the box. Drain pasta and put in serving bowl.
  7. When vegetables are finished, add to pasta with remaining 1 tbsp of olive oil and toss.
  8. Stir in grated parmesan and serve.

Pro Tip: You can buy frozen vegetables for a cheaper, quicker, longer-lasting option. (Same nutritive value too!)

Easy Lo Mein

Lo Mein Ingredients

  • 8 oz noodles, cooked according to package instructions
  • 1 tablespoon olive oil
  • 1 lb chicken (or protein of choice)
  • 2 large carrots
  • 1 large onion
  • 2 cups broccoli
  • 4 garlic cloves

Lo Mein Sauce

  • 1/3 cup chicken broth
  • 4 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons sesame oil

Directions

  1. Dissolve brown sugar in chicken broth, then add soy sauce and sesame oil.
  2. Slice carrots, broccoli, onion, and chicken into 2-inch pieces.
  3. Sauté chicken until golden, then set aside. (You can also choose another protein, such as beef or shrimp.)
  4. Sauté onions until golden brown, then set aside. Sauté carrots until softened, then add broccoli and sauté for 3 minutes. Add garlic.
  5. Combine chicken with veggies in a wok with the sauce, and simmer for 2 minutes.
  6. Add cooked noodles, toss, and serve.

Chicken Veggie Pizza

Ingredients

  • 1 pound whole wheat pizza dough, or flat bread
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • ¼ cup pizza sauce
  • ½ cup mushrooms, sliced
  • ½ cup grape tomatoes, sliced

Directions

  1. Preheat oven to 450ºF (232ºC).
  2. Lightly brush oil onto a large baking sheet and place dough onto pan.
  3. Brush olive oil on top of dough, then sprinkle garlic cloves all over. Lightly spread pizza sauce on top with the back of a spoon.
  4. Top with sliced mushrooms, tomatoes, peppers, chicken, and mozzarella. Bake until crust is golden brown and the center is cooked (about 12-15 minutes).

Pro Tip: Goes well with a side salad!

Black Bean Tacos

Ingredients

  • 2 teaspoons olive oil
  • ½ onion, finely diced
  • 2 cloves garlic, minced
  • 1 ½ cups frozen corn
  • 15 ounces black beans or any kind of beans, drained and rinsed
  • 1 ½ tsp chili powder
  • ½ tsp cumin
  • ½ cup salsa
  • Salt & pepper to taste
  • 8 corn or flour tortillas (6-inch)
  • Toppings as desired: shredded cheese, avocado, sour cream

Directions

  1. Cook onion and garlic in olive oil over medium heat until tender, about 4 minutes.
  2. Add corn, black beans, seasonings, and salsa. Simmer for 5-6 minutes or until liquid has evaporated.
  3. Slightly mash some of the beans if desired. Taste and season with salt & pepper to taste.
  4. Spoon mixture into tortillas and top as desired.

Pro Tip: Add your favorite veggies! Mushrooms, diced zucchini, and diced potatoes will go well.