Salsa Chicken Stuffed Peppers

Salsa chicken is a go-to slow cooker meal in my house. But after awhile we get bored just using the shredded chicken in tacos. So this week I decided to change it up and use the chicken, along with some black beans and quinoa, for stuffed peppers.

stuffed peppers

The crisp bell peppers are baked until just tender and are full of the flavorful, easy-to-make chicken. And of course the peppers are topped with piles of melty cheese. The biggest plus though is that the chicken is made in the slow cooker while you are at work – making this meal a cinch to throw together within minutes of walking in the door. And you can make the quinoa a few days ahead if you are alike me. I like to make a big batch on Sunday and use throughout the week in dinner and lunches.

Ingredients:
4 chicken breasts
14 ounce can diced tomatoes with green chilis
1 teaspoon cumin
1/2 teaspoon garlic
salt & pepper to taste
4 green bell peppers
1/2 cup black beans
1/2 cup cooked quinoa
1/2 cup cheddar cheese, shredded
Salsa

Begin the chicken in the morning by adding the chicken, spices and diced tomatoes to a slow cooker. Cook on low for 6 hours or until chicken can easily be shredded with a fork.

Remove chicken and shred. Add back into the tomato mixture in the slow cooker and adjust spices to your liking.

Pre-heat the oven to 350 degrees. Remove the tops of the peppers and remove the inner membranes and seeds. Set aside. Place peppers upright in a baking sheet or cast iron skillet and fill with chicken, quinoa and black beans. Top with shredded cheese and cover loosely with foil.

Bake stuffed peppers for 10 minutes with foil on. Remove peppers and bake for another 10 minutes or until the pepper are soft and cheese is melted. Turn on the broiler at the end if you prefer your cheese a bit toasty!

I served these over a bed of extra quinoa and salsa – but you can eat them as is or with rolled up tortillas that have been warmed on the stove.

stuffed peppers

I know the colors look a bit off… but trust me it was delicious!

Enjoy!

Lemon and Spring Vegetable Rice Soup

I try to make a slow cooker meal every Monday for dinner. Not only is it super easy to prep the ingredients on Sunday afternoon but its also amazing to walk through the door after work with a “case of the Mondays” with dinner done. And the bonus? Slow cooker meals usually mean extras for lunch throughout the week. Oh and slow cooking the rice in the soup makes it almost creamy without having to use cream. Perfect!

This take on a simple vegetable and rice soup is loaded with spring vegetables and bright lemon. I change up the veggies in this soup based on what I find in the store – this week was spinach and asparagus. Spring is here! 🌸🌼🌱🌸🌼🌱🌸🌼🌱

I strongly suggest serving a bowl of this soup under a mountain of freshly grated parmesan with a side of crusty bread.

lemon veggie soup

Ingredients:
½ cup carrots, diced
½ cup celery, diced
½ cup onion, diced
2 cloves garlic, minced
1 tablespoon oregano
6 cups chicken broth
1 cup brown rice, rinsed
2 handfuls fresh spinach
1 cup asparagus, diced
1 cup frozen
1 to 2 lemons, juiced (depending on taste)
Parmesan cheese *optional

Begin by sautéing carrots, onion, celery and garlic for five minutes until softened. Add sautéed vegetables to a slow cooker with the chicken broth, rice and oregano. Cook on low for 4 hours.

Add remaining ingredients along with lemon juice and cook on low for another 30 minutes or until asparagus is tender. Salt and pepper to taste, add more lemon if desired.

When serving, top generously with grated parmesan cheese!

lemon veggie soup

Enjoy!

Greek Chicken Quinoa Bowls

Monday is the perfect day for a slow cooker meal. Who wants to cook after a manic Monday at the office?! No one. Which makes this recipe for Greek chicken perfect. Another plus? It makes enough for brown bag lunches to bring to work. Add the chicken to the a salad or wrap it in a pita – perfect for a lunchtime break.

In this recipe, frozen chicken simmers all day in oregano, lemon, onions and peppers. When you are ready to eat simply top a bowl of quinoa with the chicken mixture,sautéed zucchini and tzatziki. Quick, easy and delicious. Perfect for a manic Monday.

greek chicken quinoa bowls

Ingredients:
Slow cooker chicken:
3 chicken breasts
1 red onion, sliced
3 cloves garlic, minced
2 teaspoons dried oregano
1/4 cup lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Tzatziki sauce:
1/3 cup plain greek yogurt
1/4 cup grated cucumber
1 tablespoon lemon juice
salt & pepper, to taste

Extras:
1/2 cup uncooked quinoa
1 zucchini, cubed

Place chicken in slow cooker. Mix together onion, garlic, oregano, lemon juice, vinegar, salt and pepper. Pour mixture over chicken and cook on low for 7 hours.

greek chicken quinoa bowls

Combine all ingredients for the tzatziki sauce and set aside. The longer the sauce sits the better the flavor gets!

greek chicken quinoa bowls

When you are ready to eat, begin to cook the quinoa per the package directions. Sauté the zucchini until tender. Now you are ready to build the bowl!

Begin building your bowl by topping some quinoa with sautéed zucchini and the chicken and onions from the slow cooker. Top with tzatziki.

greek chicken quinoa bowls

Enjoy!

Balsamic Chicken Empanadas

Earlier this week I had every intention of posting a slow cooker balsamic chicken recipe… and then I got the flu. So the balsamic chicken sat in my fridge for two days begging to be made into something delicious. Balsamic chicken empanadas were the answer!

Empanadas sound difficult but are actually very easy and do not take that long! And to make it even easier, I use frozen pizza dough – either store bought or homemade (for homemade try the dough from my BBQ Chicken Pizza recipe). And though my son is not old enough to help – or even stand – I am guessing that kids will love to help stuff the empanadas and of course eat them!

Empanadas

Ingredients:
2 large chicken breasts
1 can of diced tomatoes
1/2 cup balsamic vinegar
1/2 onion, diced
2 tablespoons basil
1 tablespoon oregano
pizza dough, brought to room temperature
1 egg
1 tablespoon water

Before you leave for work, simply add the chicken, diced tomatoes, balsamic vinegar and herbs into a slow cooker. Cook on High for 4 hours. When done, shred the chicken.

Pre-heat the oven to 400 degrees.

Let the pizza dough come to room temperature. Roll out on a floured surface to about 1/4 inch thick. Using a water glass – about 6 inches round – cut out rounds for the empanadas. Layout dough rounds on a baking sheet and spoon a bit of the chicken mixture. I drain some of the liquid from the mixture so the empanadas do not get soggy.

Combine the egg and water in a small bowl and brush the edges of the dough rounds. Fold over the dough and crimp edges with your fingers, locking in the chicken. Brush the tops of the empanadas with the egg mixture.

Bake for 20 minutes, until the dough the is golden. Let rest for a few minutes.

Enjoy!

Empanadas

These are difficult to photograph but are still delicious!

 

Empanadas

Turkey Taco Soup

In my house crock-pot soups, like this turkey taco soup, are a life saver and are usually on the menu at least once a week. It’s easy, healthy and is ready to eat when I walk in the door after work. I cannot explain how comforting it was last night to come home from a long day at work to smell this soup ready to go in our crock-pot.

And even better this turkey taco soup recipe leaves plenty of left overs for lunches I can bring to work. I usually pack my soups for lunch in a mason jar so I can microwave and eat right out of the jar. And no spills on my way to work!

Turkey Taco Soup

Ingredients:
1 lb ground turkey
1 chopped bell pepper
1 chopped onion
3 minced garlic cloves
2 cups black beans (or a 15 ounce can)
3 cups chicken broth
8 ounces tomato sauce
15 ounces diced tomatoes
4 ounces green chilies
2 teaspoon cumin
1 teaspoon red pepper
1 teaspoon oregano
salt & pepper to taste

Optional Toppings:
Green onions
Cheddar cheese
Tortilla chips

Begin by browning the turkey in a large skillet until cooked through. Drain any fat.

Then simply add the turkey and all remaining ingredients into your slow cooker. Cook on low for 6 hours. And dinner is done!

I prefer to top mine with cheddar cheese and chopped scallions. The hubby prefers crushed up tortillas chips and cheese.

Turkey Taco Soup