Tasty Tuesday: Yippee-Ki-Yay Spicy Southwest Chicken Chowder

Thank you Hungry Girl for another AWESOME recipe.  I am such a soup girl when the weather gets cold.  I usually need to be warmed up AND it is so easy to heat and make when dinner is just me while hubby is at work.  I like to create my own “concoctions” with things I have on hand so trying new recipes is always fun.  Hungry Girl helps us to spice up our life with a bowlful of this hearty soup!  Flavor, fiber, and all that protein — poultry power!!

1/10th of recipe (about 1 cup): 163 calories, 1.5g total fat (0.5g sat fat), 654mg sodium, 18.5g carbs, 3g fiber, 4.5g sugars, 18.5g protein. MAKES 10 SERVINGS.  Freestyle™ SmartPoints® value 2*

Ingredients:

2 – 14.5-oz. cans (about 3 1/2 cups) fat-free chicken broth
15-oz. can black beans, drained and rinsed
14.75-oz. can cream-style corn
1 cup chopped red bell pepper (about 1 pepper)
1 cup chopped onion (about 1/2 onion)
2 tbsp. chopped canned chipotle peppers in adobo sauce (about 2 peppers)
1/2 cup plain light soymilk
1 tsp. chopped garlic
1/4 tsp. ground cumin
1 1/2 lb. raw boneless skinless chicken breasts, halved
1/2 tsp. each salt and black pepper
1/2 cup instant mashed potato flakes
1/4 cup fat-free sour cream
1/4 cup chopped cilantro

Directions:

  1. In a slow cooker, combine broth, beans, corn, bell pepper, onion, chipotle peppers, soymilk, garlic, and cumin. Stir well.
  2. Season chicken with salt and black pepper and place in the slow cooker. Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours.
  3. Transfer chicken to a bowl. Shred with two forks — one to hold chicken in place and the other to scrape across the meat and shred.
  4. Stir shredded chicken into the soup in the slow cooker. Stir in potato flakes, sour cream, and cilantro. Enjoy!

NOTE:  HG Alternative! Skip the chipotle peppers for a deliciously mild chicken chowder.  Although I LOVE spicy, I will probably skip the peppers this time around.

This is an AWESOME hearty lunch on those chilly days…..What’s the perfect way to take your lunch to work?  That’s right – one of Thirty One’s thermal totes is the correct answer.  The Around the Clock Thermal is one of our most versatile thermal totes.  It is great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, pool, beach, golf course, boating or sporting events. The water-resistant thermal lining keeps contents cool and makes cleanup easier.   If you need a visual for size – think a six-pack of soda!  Yes, it will fit in it and still have some room at the top for some more snacks.  A removable shoulder strap means you can carry it any number of ways, including as a crossbody for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids, teachers and everyone else on the go!

Have a ThirtyOne-derful day!

 

 

Tasty Tuesday: Wicked Good Chicken Burgers

Today’s recipe is courtesy of Wicked Good Spice Mixes.  I met these amazing ladies at the Brick Farmer’s Market.  I found them last year BUT I have been using the heck out of their products this year.  I hit them every Saturday to make sure I have enough of the Peach and Wild Berry Infused Balsamic Vinegars.  I was a total salad dressing girl until I started using these with their organic olive oil.  Now, I’m hooked.  So check out these recipe….
Ingredients:
2 lbs of Lean Ground Chicken Breast or Ground Turkey
1 small jalapeno peppers , seeds removed, diced
5 cloves of garlic, finely diced
2 medium onions diced
1 10oz package of frozen spinach, thawed and squeezed to remove moisture
1 tablespoon of Garlic Explosion ( More if you love garlic as much as I do!)
1 teaspoon of salt and 1/2 teaspoon of black pepper
2 tablespoons of olive oil
Directions:
  • In a large skillet, heat olive oil and saute garlic and onions until caramelized and soft.
  • In a large bowl, mix chicken breast, jalapeno peppers, salt and pepper,garlic and onion mixture and Achilles heel Blend and Garlic explosion blend and spinach
  • Form mixture into 8 large burgers or 12 smaller burgers.
  • Heat a griddle pan and cook burgers  for about 4 minutes and turn.  Burgers should be nicely browned and check to make sure they reach an internal temperature of 170 degrees.
Serve with roasted veggies or salad and ENJOY!

Want to know more about Wicked Good Spice Mix Co?  Here is what they have to say on their website:  The main reason we started this company was to show people how easy, healthy and fun it can be to make a delicious meal at home!  I always think the hardest thing about cooking is how much of this spice and how much of that spice you should add.

So go ahead and throw all of those spices you use infrequently and start using our spice blends! They are fresh and economical!  Our blends are perfectly formulated to use for just about everything you like to cook.  Recently we have added fruit infused balsamic vinegars and olive oils to our collection.
Have a ThirtyOne-derful day!

Tasty Tuesday: Blackened Shrimp & Corn Salad

unnamed-3.jpg

This YUMMY recipe is from Weight Watchers.  A great salad with a Freestyle™ SmartPoints® value 0*

1/8th of recipe (about 1 cup): 141 calories, 1.5g total fat (<0.5g sat fat), 404mg sodium, 20.5g carbs, 2.5g fiber, 6.5g sugars, 13g protein

Prep: 20 minutes     Cook: 10 minutes     Makes: 8 SERVINGS

Ingredients:

4 cups frozen sweet corn kernels
1/2 tsp. chili powder
1 tsp. ground cumin
2 cups chopped tomatoes
12 oz. ready-to-eat bay/small shrimp (or chopped large shrimp)
1 cup finely chopped red onion
1 cup finely chopped green bell pepper
1/4 cup chopped fresh cilantro
1/4 cup seeded and finely chopped jalapeño pepper
1/4 cup lime juice
1 tbsp. chopped garlic
1 tsp. salt
1/2 tsp. black pepper

Directions:

  1. Bring a large skillet sprayed with nonstick spray to medium-high heat. Add corn, chili powder, and 1/2 tsp. cumin. Cook and stir until blackened, about 7 minutes.
  2. In a medium-large bowl, combine all remaining ingredients, including remaining 1/2 tsp. cumin. Mix until uniform.
  3. Fold in blackened corn. Cover and refrigerate until ready to serve. (It tastes great chilled!)

Have leftovers?  Why not take it for lunch this week?  Use a base of spring mix or spinach, topped with this yummy blackened shrimp and corn salad.  No better way to take lunch to work but in a Thirty One Thermal.  Did you know ThirtyOne had a NEW Crossbody Thermal Tote?

One of our most popular personal lunch thermals is now a crossbody! Stay on-trend at the office or school with our fashionable and functional Crossbody Thermal Tote cooler bag. Webbed handles plus a long, adjustable strap give you three ways to carry your snacks and drinks in style. Or give it as the perfect teacher’s gift! Choose personalization to make it even more special. AND a steal at just $20

Have a recipe you want to share?  Send me an email and if we use if in the blog, you will receive a FREE gift as a thank you.

Have a ThirtyOne-derful day!

 

Tasty Tuesday: Apricot Ginger Glazed Pork Chops

This recipe is gluten-free, dairy-free, egg free, soy free and peanut/nut free AND it still tastes good!  The rich glaze really dresses up the pork chop, and the unique flavors give it a not-another-pork recipe zip and zest

The best part is that it’s quite easy and quick too, so that’s my favorite kind of fancy–fancy without all the fuss.

Thank you Tracey Bartolomey of pawTree for sharing this recipe with us.

PREP TIME: 10 mins     COOK TIME: 15 mins     SERVES: 4

 

INGREDIENTS

1 and ½ teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon pepper
4 boneless pork chops
olive oil for coating pan
another 1 Tablespoon olive oil
1 clove garlic, minced (or ½ teaspoon if jarred)
1 teaspoon ginger powder
½ cup chicken broth
⅔ cup apricot preserves* see note

INSTRUCTIONS

  1. Heat a large skillet over medium high heat with olive oil.
  2. While the pan is heating, combine the salt, garlic, onion and pepper. Lightly dip one side of the pork chops in the mixture.
  3. When pan is hot, place the pork, spice side down, in the hot pan. Sprinkle the remaining spice mixture on the top of the pork chops. Cook the pork for 3ish minutes and then flip and cook an additional 3ish minutes (until both sides are nicely browned). Remove the pork from the pan and cover with foil to keep warm.
  4. Reduce the heat and add the additional 1 Tablespoon of olive oil. Add the garlic and ginger. Saute for about 30 seconds while stirring. Add the chicken broth and bring to a simmer. Use a spatula to scrape up the delicious browned bits from the bottom of the pan and continue to simmer for 1 minute.
  5. Whisk in the preserves. Bring the sauce to a simmer and return the pork to the pan.
  6. Cook for an additional 2-3 minutes on each side or until cooked through.
  7. Remove from heat and let the pork chops rest for 5 minutes before serving. Serve over rice or quinoa and spoon the sauce from the pan over each piece of pork–don’t let that stuff go to waste! Use every precious drop.

NOTE:  Apricot preserves in the jam/jelly section of the grocery store may be hard to find. When it is, apricot-pineapple preserves work just as well!  The original recipe is from Allergy Awesomeness

Never heard of pawTree? PawTree 🐾 is a Pet Solution company for your everyday needs. From food Allergies, to environmental allergies, to health and wellness boosters. All of our products are backed by a 100% guarantee! Create a FREE pet profile on my site, and see what recommendations we have to help you and your pet lead a long healthy life together!

Be sure to checkout their website for your fur-babies or fur-grandbabies.

Have a ThirtyOne-derful day!

 

Tasty Tuesday: Pizza-fied Chicken

I don’t know about you but I get tired of chicken!  I love there are “zero” points because I am now eating more protein but it can be boring!  Thank you Hungry Girl for another yummy recipe!

Entire recipe: 272 calories, 8.5g total fat (3.5g sat fat), 633mg sodium, 6g carbs, 1g fiber, 2.5g sugars, 40.5g protein  Freestyle™ SmartPoints® value 2*

Prep: 10 minutes     Cook: 10 minutes   MAKES 1 SERVING

Ingredients

5 oz. raw boneless skinless chicken breast cutlet

Dash each salt and black pepper

1/4 cup canned crushed tomatoes

1/4 tsp. garlic powder

1/4 tsp. onion powder

3 tbsp. shredded part-skim mozzarella cheese

4 slices turkey pepperoni (optional: roughly chopped)

Optional seasonings: additional salt and black pepper

Optional toppings: crushed red pepper, fresh oregano

Directions

  1. Evenly pound chicken to 1/4-inch thickness. Season with salt and pepper.
  2. Bring a skillet sprayed with nonstick spray to medium heat. Cook chicken for 3 – 4 minutes per side, until cooked through.
  3. Meanwhile, to make the sauce, combine these ingredients in a small bowl: crushed tomatoes, garlic powder, and onion powder. If you like, add salt and pepper. Mix well.
  4. While still in the skillet, top chicken with sauce, and sprinkle with cheese. Top with pepperoni.
  5. Cover and cook for 2 minutes, or until sauce is hot and cheese has melted.

Why not make extra for lunch this week?  Freeze the leftovers and enjoy them heated up with your favorite side salad.  No better way to take lunch to work but in a Thirty One Thermal.  Did you know ThirtyOne had a NEW Crossbody Thermal Tote?

One of our most popular personal lunch thermals is now a crossbody! Stay on-trend at the office or school with our fashionable and functional Crossbody Thermal Tote cooler bag. Webbed handles plus a long, adjustable strap give you three ways to carry your snacks and drinks in style. Or give it as the perfect teacher’s gift! Choose personalization to make it even more special. AND a steal at just $20

Have a recipe you want to share?  Send me an email and if we use if in the blog, you will receive a FREE gift as a thank you.

Have a ThirtyOne-derful day!