We are cranking it into high gear this week with 3 new recipes for you to try! That’s 3 dinners you don’t have to think about planning for your family next week. All of them are kid approved, healthy, and delicious! #momwin
First up we have a healthy take on a classic, crockpot chili! Now that football season is here, and people have begun to gather to watch the game, nothing satisfies a big crowd like a bowl of chili. It’s also a perfect weeknight meal to come home to! You can serve this recipe as it is, or top it with sourcream, cheese, onions, or anything else you like. You can use it as a topping for a sweet potato, on top of a hotdog, or pair it with a salad for a healthy complete meal. This is a basic recipe, so feel free to add a chopped up green bell pepper, a cup of organic corn, or diced sweet potatoes to the recipe to fit your own preference.
-1lb ground turkey
-1 chopped yellow onion
- 28 oz can diced tomatoes (no salt added)
-1 can Organic kidney beans (rinsed and drained)
-1 can Organic pinto beans (rinsed and drained)
-1 Tbsp Chili Powder
-1 tsp Ground Cumin
-1/4 tsp Cayenne Pepper
-1/4 tsp Garlic Powder
-1/2 tsp Onion Powder
-1/2 tsp Sea Salt
-1/2 tsp Ground Black Pepper
Brown the turkey and onion in a skillet over med heat breaking it up as it cooks. Drain, and add it to the crockpot with the rest of the ingredients and stir well. Cook on low for 6-8 hours, or high for 4 hours. If you like your chili to be spicy, add a little more cayenne pepper, or throw in a dash of red chili flakes. This recipe freezes really well, and makes plenty of leftovers for lunch the next day!
The next recipe is perfect for those steak lovers! It makes 6-8 servings, and is Body Back approved for those mamas going through a session right now! Pair this dish with a side of brown rice, quinoa, cauliflower rice, or another healthy option of your preference.
- 2 pounds inside skirt steak, cut into 3-inch strips
- 2 tablespoons olive oil
-1/4 cup soy sauce reduced sodium
-1 large onion, chopped
-1 medium clove garlic (minced)
-1/4 teaspoon freshly ground black pepper, or more depending on preference
- 1/2 teaspoon ground ginger
- 1 can diced tomatoes (no salt added)
- 1 green bell pepper (cut into strips)
-1 red bell pepper (cut into strips)
-1 tablespoon cornstarch
Combine olive oil, soy sauce, garlic, pepper, ginger, and cornstarch in a bowl and whisk well. Place steak, peppers, and onion evenly into bottom of crockpot. Pour liquid over the steak and peppers coating well. If the liquid doesn’t cover the meat completely, add a little water. Cook on LOW for 6-8 hours. This recipe does not do well if you try and cook it on high. Cooking it on low allows the meat to become super tender! If you like your pepper steak flavor to have a hint of sweetness, add a tsp of honey to the liquid mixture before pouring over the steak. Serve the dish over rice, or other desired side.
Last recipe this week is a great one to have on hand for those days when you’re craving rotisserie chicken! Technically, it isn’t “rotisserie” since it’s made in the crockpot, but it does come out just as tender! The skin will not be crispy, and you will most likely discard it anyway, if you are trying to eat healthy :)
-1 organic young chicken (4-5lbs)
- salt to taste
- Lemon pepper seasoning
Remove giblets from inside chicken and discard. Wash chicken with water and place on paper towels to pat skin dry. Tear 5-6 sheets of aluminum foil and crumble into balls. Place them on the bottom of your crockpot. Place washed chicken on top of the foil balls breast side up. Sprinkle with the lemon pepper seasoning and salt to taste. Cook on high 4 hours, or low 6-8 hours. You can change up the seasoning depending on what “type” of chicken you are craving. You can keep the bones to make a bone broth, and the leftover chicken is perfect to go in chicken salad recipes!