Crockpot Chicken Chile Verde

Another easy crockpot recipe that is healthy too!  I eat it over cauliflower rice with sliced avocado and cilantro.  So flavorful! And love that it's healthy too!

Crock-pot Chicken Chile Verde

Ingredients:
2 pounds boneless, skinless chicken breasts, cut in strips
1 jar (16oz) salsa verde
2 cans green chilies (I use mild)
1 tsp. cumin
1 tsp. dried oregano
1 small jalapeno, optional (I don't use this)
Chopped fresh cilantro
Diced avocado
Lime wedges
1 16oz bag frozen cauliflower rice

Directions:

Place chicken in crock-pot.  In a small bowl, combine the salsa, green chilies, cumin, and oregano.  Pour over chicken.  Cook on low for 4 hours. Chicken should easily pull apart.  Shred chicken and serve over regular or cauliflower rice with sliced avocado and cilantro.

Tikki Masala with Cauliflower Rice

In my never ending search for easy, low carb recipes, I happened across this one in a whole 30 cookbook.  Loved it.  It's so nice that I can make it in the crockpot.  Simple and delicious.  I just buy the already frozen cauliflower rice that you steam in the microwave, so it literally is a simple, healthy weeknight meal!

Tikki Masala with Cauliflower Rice

Ingredients:

1 - 1 1/2 pounds chicken breasts, cut into 1-inch pieces

1 large red bell pepper, seeded, cored and cut into bite sized pieces

1/2 medium onion, chopped

2 cloves garlic, minced

1 TBSP. fresh ginger

3 TBSP tomato paste

1 TBSP. garam masala

1 TBSP mild curry powder

1/2 tsp. salt

1/2 tsp. black pepper

1 cup coconut milk (shake can before opening)

1 TBSP. fresh lemon juice

1 bag (16oz) frozen cauliflower rice

Fresh cilantro, optional

Directions:

In crockpot, combine the chicken, bell pepper, onion, garlic, ginger, tomato paste, garam masala, curry powder, salt and black pepper.  Cover and cook on low for 7-8 hours or on high for 4 hours.

Stir in the coconut milk and lemon juice.  Cook until heated through, about 15 minutes.

Serve over cauliflower rice and top with cilantro.

Pumpkin Bread

Probably the best chocolate chip pumpkin bread I've had in a long time!

Pumpkin Bread

Ingredients:

2 cups flour
1/2 tsp. salt
1 tsp. soda
1/2 tsp. baking powder
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 1/2 sticks unsalted butter, softened
2 cups sugar
2 large eggs
1 15-oz can 100% pure pumpkin
1 cup chocolate chips

Directions:  Preheat oven to 325.  Grease two 8x4" loaf pans with butter and dust with flour.

In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon and nutmeg.  Whisk until well combined; set aside.

In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended.  Add the eggs one at a time, beating well after each addition.  Continue beating until very light and fluffy, a few minutes.  Beat in the pumpkin.  The mixture might look grainy and curdled at this point.  That's okay.

Add the flour mixture and mix on low speed until combined.

Turn the batter into the prepared pans, dividing evenly, and bake for 65-75 minutes, or until a cake tester inserted into the center comes out clean.  Let the loaves cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.

Bread can be frozen.