Mexican Style Casserole (Crockpot & Stove Recipes) - Strict 30 Approved

Ingredients

1 lb organic boneless skinless chicken thighs (you can use breasts if preferred)

14.5 oz organic no salt added diced tomatoes

15 oz can organic low sodium black beans

2 10 oz cans of green chiles

1 5oz can sliced black olives

1 cup organic crimini mushrooms

1 yellow onion

1 cup organic brown rice

3 organic eggs

1 tsp cumin

1 tsp chili powder

1 tsp onion powder

1 tsp garlic powder

1 tbsp olive oil

Salt & pepper to taste

Prep

Poor half the can of tomatoes in the slow cooker. Add a little salt as they are unsalted. Season the chicken thighs with salt and pepper and place on top of the tomatoes. Add remaining half of tomatoes and the cumin, chili powder, onion powder, garlic powder, and a little salt and pepper. Let cook on low for 8 hours or on high for 4 hours.

Preheat oven to 400.

Cook the brown rice as per directions on the bag till nice and fluffy. Chop the onion and mushroom. Heat olive oil in a large pan and add the mushrooms & onion (a little salt and pepper too) and cook for approximately 10 minutes or until brown.

Drain the green chiles and chop so that they are roughly the same size as the onion and mushrooms. Drain and rinse the black beans. Drain the olives.

Remove chicken from the slow cooker and shred using a fork. Poor the remaining contents of the slow cooker (tomatoes and chicken juices) into a sauce pan and bring to a boil. Once boiling, lower to a simmer and reduce liquid down by about half. Approximately 15 minutes.

Get a large mixing bowl to combine all ingredients. Add chicken, brown rice, black beans, green chiles, onions, mushrooms, and olives. Add the reduced tomato sauce and mix everything together until well blended.

In a separate bowl, whisk the eggs until frothy. Add the whisked eggs into the bowl and stir all together.

Coat a 9 X 13 baking dish with olive oil. Add the mixture into the dish until even.

Cook for 1 hour or until golden brown

Enjoy!

If you don’t have a slow cooker or want to omit this step, you could just bake the chicken & tomatoes in the oven for about 45 minutes at 375. I really prefer the slow cooker method because it really develops flavor.

Jambalaya (Crockpot & Stove Recipes) - Strict 30 Approved

Ingredients:

1lb chicken breasts (cut in 1 inch cubes)

1lb chicken sausage (organic)

1lb shrimp (deveined and peeled)

4 large tomatoes diced – sub out pomi box

1 large onion diced

1 clove garlic minced

1 large green pepper chopped

1 large orange pepper chopped

1 cup copped celery

1 cup water

1 cup organic chicken broth

2 teaspoon each of oregano and parsley

1 teaspoon cayenne pepper

1/2 teaspoon Thyme

1 teaspoon Cajun Seasoning (optional)

STOVE VERSION:

Cook chicken in 1 teaspoon of olive oil until brown. Add onions, garlic, peppers and celery. sauté. Add tomatoes, chicken sausage, water and chicken broth, and all seasonings. Turn down to medium heat and cover for 15 minutes. Add shrimp, stir and cover for another 5-6 minutes until shrimp is cooked throughly. Serve over brown rice.

CROCK POT VERSION

If you want to do cook in a crockpot, add everything except shrimp into crockpot. (Chicken and chicken sausage should be added UNcooked, so that it doesn't overcook.  Cook on low for 8 hrs.  Add Shrimp into crockpot for last 20-30 minutes until cooked.)

Cilantro Lime Chicken (Crockpot & Stove Recipes) - Strict 30 Approved

Ingredients

• 1 pound chicken breasts
• 2 cups black beans, cooked, no salt added
• 1 red pepper, diced
• ½ cup onion, diced
• ¼ cup cilantro, chopped
• 2 Tbsp lime juice
• 2 serrano (or jalapeno) peppers, minced (optional)
• ½ cup low-sodium chicken stock
• 1 Tbsp cumin
• Optional toppings for serving: salsa, avocado, ezekiel wraps
• *brown rice- can be cooked ahead of time and frozen or cooked just prior to serving

Instructions

1. Place all ingredients in a large ziploc bag and freeze flat.
2. Prior to cooking, defrost over night in the refrigerator or under cold running water.
3. Dump contents into the crockpot. Add a little bit of water to the bag, shake it around and add to crockpot to help get some of the cilantro out if it sticks to the bag.
4. Cook on low 4-6 hours.
5. Shred chicken breasts and serve over rice, as is or in ezekiel wraps.

Crockpot Chicken Quinoa - Strict 30 Approved

Ingredients:
1 cup of quinoa, rinsedOne (1) 28 oz can of diced tomatoes (you could use crushed)

One (1) 14 oz can diced tomatoes with green chilies (Rotel)

Two (2) 16 oz cans of black beans, rinsed, drained

3 Cups chicken stock

2 large chicken breasts, frozen or thawed (cook longer if frozen)

1 tsp garlic powder

2 tsp cumin

1 tsp crushed red pepper

2 tsp chili powder

This has a nice little kick to it, but I didn’t think it was too spicy. If you’re nervous about spice, reduce the red pepper and the chili powder by half.

HOW TO PREPARE

1. Toss everything into slow cooker and cook for 6-8 hours on low or 4-7 hours on high. I added frozen chicken breasts to mine and cooked on high for about six hours.
2. Check chicken to ensure it is cooked through.

3. Remove chicken and shred it with two forks. Return to slow cooker.

Shredded Chicken Crockpot Burrito Bowl/Wrap - Strict 30 Approved Meal

One serving of this "burrito bowl" is 500-600 calories (including shredded chicken marinade) and consists of:
-1 Cup Romaine Lettuce
-1 Cup Spinach leaves
-1/2 cup cooked Cilantro Lime Rice (my version of the recipe below)
-1/4 cup of any black beans
-5 ounces of slow-cooked shredded chicken (my version of recipe below)
-Guacamole (made with half an avocado, 1 tomato, 1/4 of chopped onion, some chopped jalapeño, juice from half a lime, 2 TBSP of fresh chopped cilantro, Himalayan pink salt and black pepper to taste).
-Avocado dressing (made with half an avocado, juice from half a lime, 1tsp garlic powder, 1/2 or 1 whole tomatillo, 1/4 or 1/2 of a jalapeño with seeds removed, 2 TBSP fresh cilantro. Blend in a blender and pour over salad).
-Eziekel Tortillas

Recipes:
To make cilantro lime rice:
Heat 2 cups organic brown rice and 2 TBSP coconut oil in a pan then add 2 TBPS chopped fresh cilantro and the juice of two whole limes, 1/4 tsp ground cumin, black pepper and Himalayan pink salt to taste and 4 cups water. Bring to a boil then cover with lid and simmer for 20-30 mins until cooked (depending on the rice you used).
Yields 8 servings of 1/2 Cup cooked rice each.

To make shredded chicken:
In a crock pot throw in 2 lbs raw boneless skinless chicken breast add 1/4 Cup or so of homemade zesty Italian dressing (1 cup balsamic vinegar, 1/4 cup olive oil, 1 tsp oregano, 1 tsp basil, 1 tsp parsley, 1/2 tsp Dijon mustard), add 3/4 Cup water, 1/2 TBSP chili powder, 1/2 TBSP minced garlic (dry or fresh) and 1/2 TBSP ground cumin. Cook for 5-6 hours on High in crockpot then fluff with a fork to create the shreds.
Makes approx 6-7 servings of 5 ounces each.

* The marinade remains in pot so thats a bulk of the calories that don't need to be counted however I did count them in my recipe and ended up with 600 calories for entire salad.

Eziekel sprouted grain wraps to make a burrito

Crockpot Chicken Strips - Strict 30 approved

Time needed:
Prep time: 20 minutes
Cooking time: 2 1/2 hours
Serving Size/Yield: 6 servings


Ingredients

• 3 large chicken breasts
• 1 egg white
• 1/4 cup coconut
• 1/4 cup almond milk
• 1/2 cup almond flour
• 3/4 cup Ezekiel bread crumbs
• 1/2 tsp pepper
• 1/2 tsp coriander
• 1/4 tsp cumin
• 1/2 tsp garlic powder
• salt, to taste
• salad (optional)

Directions
Grease the slow cooker with coconut oil.
Whisk egg white and and almond milk together.

In a separate bowl add in flour and spices and mix.
Add breadcrumbs to a shallow bowl.

Cut chicken breast into long strips.
Dip strips into egg whit mixture.
Dip strips into flour mixture and dip back into egg white mixture.
Coat with breadcrumbs.

Lightly oil strips with cooking spray. Place next to each other in the slow cooker.
Season with pepper.Cook with lid for 2 1/2 hours on high.

Uncover and cook for 10 extra minutes so chicken will get crispy.

Serve over a fresh salad.