2 lbs uncooked boneless, skinless, chicken breasts whole
1/2 pound fresh mushrooms, sliced
1 red bell pepper, chopped
1 medium-sized onion, chopped
12-oz. can low-sodium diced tomatoes
6-oz. can low-sodium tomato paste
12 -oz. can low-sodium tomato sauce
1 tsp. dried Italian Seasoning
1 tsp. garlic salt
1/2 tsp. black pepper
1. Spray your crock-pot with nonstick cooking spray.
2. Line the base of your crock-pot with your chicken. Cover the chicken with the remaining ingredients.
3. Cover. Cook on low for 8 hours.
4. Serve over brown rice OR whole wheat pasta OR egg noodles
These amazing people have come into my life and every day continue to inspire me. While all of our goals are different, we all strive to be the very best we can be. I believe that because I surround myself with such inspiring and beautiful people (inside and out), it continues to motivate and push me to continue my quest to be a an all around better person – physically, mentally, emotionally, and spiritually. I thank God every day for bringing them into my life.
This recipe comes from a classroom parent. She made it for me as a gift for Teacher Appreciation Week. It was delicious! It didn’t even last a whole week in my house and my husband didn’t get a slice. Yup – I ate the whole thing. It’s chock full of fruits and veggies which is a great way to sneak in some extra servings of veggies into your children’s diet without them knowing. Enjoy!
I don’t personally know Rena, but I came across her story from another blog and felt compelled to share her story. Rena completed 100 Bikram Yoga classes in under 100 days! That is pretty darn amazing. In the few yoga classes that I have taken, I found them to be quite challenging.
Rena has inspired me to get out there and try some yoga. Maybe she will inspire you too! Here’s her story.
2 cups Gluten-Free Oats
1/4 cup flaxseed meal
2 TBSP & 2 tsp Splenda, brown sugar
1 tsp Baking Powder
1 tsp Cinnamon
1/8 tsp Nutmeg
1/2 tsp low sodium salt
1/4 cup mini semi-sweet chocolate chips
1 1/2 cup fresh strawberries, sliced
1 medium banana, sliced
2 cups nonfat milk
1/4 cup liquid egg substitute
1 TBSP nonfat Vanilla creamer, powdered
2 TBSP hot water
3 TBSP melted butter (or margarine)
1. Preheat the oven to 375 degrees F. Spray a 10 1/2″ x 7″ glass baking dish with non-stick cooking spray and set aside.
2. In a mixing bowl, combine oats, brown sugar, baking powder, cinnamon, nutmeg, salt, 1 cup strawberries, and 1/8 cup chocolate chips. Gently stir to combine and spread evenly into the prepared baking dish. Top with remaining strawberries and chocolate chips. Place sliced bananas on top of the oatmeal mixture.
3. Heat up the 2 TBSP of water in a small dish. Dissolve the powdered nonfat vanilla creamer into the water. The water MUST be hot. In another bowl, whisk together milk, egg substitute, creamer, and melted butter. Gently pour liquid over the oatmeal. Gently shake the baking dish to help the milk cover all of the oats. If you want – sprinkle the top with a little bit of brown sugar.
4. Place in the oven for about 30 minutes, or until the oatmeal is a light golden brown and the milk mixture has set. Remove from the oven and let stand for 5 minutes. Cut and serve.
8 oz. 93% lean ground beef
1 onion, chopped about 1 cup
1 tomato, chopped
1/2 cup frozen corn kernels
2 cloves of garlic, minced
2 tsp chili powder
1 tsp dried oregano
1 TBSP whole wheat flour
1 can (15 oz) black beans, drained and rinsed
6 Multi-grain tortillas (I use Ole Extreme Wellness)
1 can (10 oz) mild red enchilada sauce
1/2 cup shredded reduced fat Mexican cheese blend
1. Preheat the oven to 350 degrees. Spray a 13″x9″ baking dish with non-stick spray.
2. Heat a large skillet over medium-high heat and add the ground beef; cook, stirring with a wooden spoon to break up any chunks, until no longer pink. Stir in the onion, tomato, corn, and garlic. Cook until the onion starts to soften, 1-2 minutes. Stir in the chili powder and oregano and cook, stirring for about 30 seconds. Sprinkle with flour and cook, stirring occasionally, until thickened. Remove from heat and stir in the beans.
3. Wrap the tortillas between damp paper towels and microwave until warm. Working one at a time, place a tortilla on a work surface and top with 1/2 cup of the beef mixture spread in a line down the center, parallel to the edge of the counter closest to you. Roll up jelly-roll style and place seam side down in the baking dish. Repeat with the remaining tortillas and filling. Pour the sauce over the enchiladas and sprinkle with the cheese. Bake until hot and the cheese has melted, 18-20 minutes. Sprinkle with cilantro and serve immediately.