Slow Cooker Chicken Quinoa Chili

Notes: So easy. Makes a lot so I should probably freeze it.

Servings: 8-10 | Prep Time: 5 minutes

Ingredients:

  • 1- 28 oz can diced tomatoes
  • 1-14 oz can diced tomatoes with green chilis
  • 1-15 oz can black beans, rinsed and drained
  • 1-15 oz can chili beans, rinsed and drained
  • 1-15 oz can corn (can omit) rinsed and drained
  • 2 cups chicken broth
  • 2 large boneless skinless chicken breasts
  • 2 tsp garlic powder
  • 2 tsp cumin
  • 1/2 tsp red pepper flakes
  • 2-3 tsp chili powder
  • 1 cup quinoa, rinsed
  • toppings (cheese, sour cream, avocados, etc)

Directions:

  1. Make sure you rinse quinoa and the add everything to a slow cooker.
  2. Cook for 6-8 hours on low or 4-6 hours on high.
  3. Remove chicken and shred with 2 forks, Return to slow cooker.
  4. Garnish with cheese, sour cream, avocados and tortilla strips.

 

THM Menu #2

Monday:

  • Breakfast: (FP) Fat Stripping Frappa (THM book, page 240)
  • Lunch: (S) Crispy Salmon (THM book, pg. 283) with steamed broccoli and a pat of butter
  • Snack: (E) 1/2 cup Greek Yogurt with 1 mandarin or berries
  • Dinner: (S) Egg Roll in a Bowl

Tuesday:

  • Breakfast: (S) Fried Eggs with Bacon (THM pg. 215)
  • Lunch: (E) Deli Meat Rollups (THM pg. 299) with Waldorf Cottage Cheese Salad (THM pg. 301)
  • Snack: (E) Apple Spice Muffins – 2
  • Dinner: (S) Crockpot Creamy Chicken Tacos (Add lettuce wraps for adults and taco shells for kids)

Wednesday:

  • Breakfast: (FP) Fat Stripping Frappa (THM book, page 240)
  • Lunch: (S) Crispy Salmon (THM book, pg. 283) with steamed broccoli and a pat of butter
  • Snack: (E) 1/2 cup Greek Yogurt with 1 mandarin or berries
  • Dinner: (E) Chana Dahl Soup (THM book, pg 311) w toast, shredded mozzarella

Thursday:

  • Breakfast: (S) Fried Eggs with Bacon (THM pg. 215)
  • Lunch: (E) Deli Meat Rollups (THM pg. 299) with Waldorf Cottage Cheese Salad (THM pg. 301)
  • Snack: (E) Apple Spice Muffins – 2
  • Dinner: (S) Leftovers Crockpot Creamy Chicken Tacos (Add lettuce wraps for adults and taco shells for kids)

Friday:

  • Breakfast: (FP) Fat Stripping Frappa (THM book, page 240)
  • Lunch: (S) Lettuce Wraps (THM pg. 297)
  • Snack: (E) 1/2 cup Greek Yogurt with 1 mandarin or berries
  • Dinner: (E) Leftovers Chana Dahl Soup (THM book, pg 311) w toast, shredded mozzarella

Saturday:

  • Breakfast: (S) Fried Eggs with Bacon (THM pg. 215)
  • Lunch: ???
  • Snack: Oikos Triple Zero Yogurt
  • Dinner: (S) Artichoke Chicken Thighs

Notes:

 

 

 

 

 

Mott Hot Baked Beans

Servings: a lot

Ingredients:

  • 7 lb can Pork & Beans (to drain or not, that is the question)
  • Big white onion, halved and sliced
  • 6-7 cloves garlic
  • 1 1/2 cups dark Karo syrup
  • 8 shakes Tabasco
  • 1/4 cup Worcestershire
  • 1 tsp cayenne pepper
  • 1 lb bacon, chopped

Directions:

  1. Line pan (about 6 qt container) with half the bacon. Mix the rest of the stuff and adjust to taste. Pour in pan and place remaining bacon on top. 
  2. Bake uncovered at 325F about 3 hours until it firms up a bit.
  3. Really good if you can use an extra large iron skillet.

Notes:

THM Menu #1

Sunday:

  • Breakfast: Protein Pancakes, Whipped Cream and Berry Sauce (handful frozen strawberries, blueberries and some water blended with 1/2 packet Truvia. Heat it up) *Review- so good. My kids never even realized they weren’t normal pancakes. This will be our go-to pancake recipe now. 
  • Lunch: Leftover Cheeseburger Pie (THM book), Salad
  • Snack: Fage greek yogurt, berry sauce, 1/2 packet Stevia *Review- as good or better as blended fruit yogurt from the store, with no chemicals and sugar.
  • Dinner: Oven Roasted Chicken Shawarma. *Review- Insanely good.

Monday:

  • Breakfast: (E) Cottage Blueberry Porridge (THM book, page 230) *Review- Surprisingly tolerable. I’d eat this a few times a week. I made it with leftover oatmeal that I warmed up and it was fine.
  • Lunch: (S) Crispy Salmon (THM book, pg. 282) and salad with avocado, walnuts and ranch dressing. (THM Book pg. 283)
  • Snack: 1 mandarin, 8 almonds
  • Dinner: (S) Frittata with side salad

Tuesday:

  • Breakfast: (S) Fried Eggs (THM pg. 215)
  • Lunch: (E) Warm Chicken Sandwich on Ezekiel bread (THM pg. 298)
  • Snack: Cottage cheese and berries or greek yogurt
  • Dinner: (E) Chicken and Brown Rice– Cook a whole chicken with the Crispy Chicken Recipe, then shred white meat. Add rice, and whatever you want. She suggests cucumbers, tomatoes, S&P, oregano, balsamic vinegar.

Wednesday:

  • Breakfast: (S) Cheesy Omelet (THM pg. 219)
  • Lunch: (E) Broiled Salmon & Salad w 3/4 cup cooked quinoa  (THM pg. 284)
  • Snack: 1 mandarin, 8 almonds
  • Dinner: (S) Chicken Taco Pizza

Thursday:

  • Breakfast: (S) Protein Muffins (THM pg. 221)
  • Lunch: (E) Deli Meat Rollups (THM pg. 299) with Waldorf Cottage Cheese Salad (THM pg. 301)
  • Snack: Greek Yogurt & Berries
  • Dinner: (S) Pearl’s Chili

Friday:

  • Breakfast: (E) Oatmeal with frozen berries (THM pg. 228)
  • Lunch: (S) Crispy Salmon and Salad with avocado, walnuts and ranch dressing (THM pg. 283)
  • Snack: 1 mandarin, 8 almonds
  • Dinner: (S) Velvet Scrambled Eggs with Green Salad

Saturday:

  • Breakfast: (E) Oatmeal with frozen berries (THM pg. 228)
  • Lunch: (S) Chicken Salad w/ Mayo, Celery & Walnuts on Ezekiel Bread (THM pg. 299)
  • Snack: Cottage Cheese and Berries
  • Dinner: (E) Turkey Tacos- Using the leftover 1 1/2 lbs cooked turkey, season it with taco seasoning and reheat it. For me, wrap it in lettuce. For DH and kids, use taco shells.
    • E: Brown rice, greek yogurt, tomato
    • S:Cheese, olives, sour cream, lettuce

Notes: For the dinners, I got inspired by this post. Since I’m just starting on the THM program, it is overwhelming and I feel like I need some guidance on the menu planning side of things. So I’ve added the dinners she suggested into the menu above. For the rest I’ve used recipes from the THM book.

I’ve never kept this website for anyone but myself and my husband, so we will know what we are eating every night for dinner. I don’t expect that anyone will visit it, but if you have somehow happened upon it, please feel free to tell me anything about the THM diet that you feel I need to know.

 

 

 

 

 

Oven Roasted Chicken Shawarma

Servings: 4-6 | Prep Time: 45 minutes cook time, 12-14 hours marinating time

Ingredients:

  • 4 lemons, juiced
  • 1 cup plus 2 TBSP olive oil
  • 12 cloves garlic, minced
  • 2 tsp salt
  • 4 tsp ground black pepper
  • 4 tsp ground cumin
  • 4 tsp paprika
  • 1 tsp turmeric
  • 2 pinches ground cinnamon
  • big pinch red pepper flakes, or to taste
  • 4 lbs boneless, skinless chicken thighs
  • 2 large red onions, peeled and quartered
  • 1/2 cup chopped fresh parsley

Directions:

  1. MARINADE: Combine lemon juice, 1 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in large bowl. Whisk to combine and pour into gallon Ziploc bag. Add chicken and toss. Zip up Ziplock and place inside a bowl in your fridge. I like to marinate it 18-24 hours.
  2. COOK: Preheat oven to 425F. Pour 2 TBSP olive oil on a rimmed sheet pan. Add onions to chicken and mix well. Remove chicken and onion from marinade and place on pan, spreading evenly.
  3. Roast until brown and crisp at edges, about 40-45 minutes. Remove from oven, allow to rest for 2 minutes. Slice into strips. Place a clean rimmed sheet pan on top of oven, set burners to high and add 1 TBSP olive oil. Add strips and saute until crispy.
  4. Scatter parsley on top. Serve with pita bread, chopped tomatoes, chopped cucumber, olives, feta, rice, white sauce, hot sauce or anything else you want.
  5. White sauce recipe: mix mayonnaise, plain yogurt, minced garlic and lemon juice until smooth.

Notes:

Recipe Origin: New York Times with our modifications

2015- Week 1

Sunday

B: Eierkuchen or Buttermilk Pancakes

L:

D: Chicken and Dumplings

Monday

B: Birchermuesli

L: Tomato Soup (green binder), Grilled Cheese, Carrot Sticks, Apple Juice

D: Fish Sticks, tartar sauce, steamed broccoli

Tuesday

B: Toad in a hole, Orange Juice

L: PB& J, Carrots, Applesauce

D: L/O Tomato Soup with Cheese Quesadillas, Pear slices, Edamame

Wednesday

B: Oatmeal with Cranberries

L: Peanut Butter Noodles (green binder) , Red pepper slices, cheese stick, Apple juice

D: Chicken with Andouille

Thursday

B: Cereal with Berries

L: L/O Tomato Soup, Grilled Cheese, Apple Slices

D: L/O

Friday

B: Grits, eggs, toast

L:

D: Spaghetti Carbonara, carrots

Note:

Roasted Fall Veggies (with pizza and soup recipe)

Prep: ? |  Cook Time: ? |  Serves: 8 | 12 cups

Ingredients:

  • 2 lbs butternut squash (about 1 medium), peeled, seeded and cut into 2 inch pieces
  • 2 lbs red new potatoes (12-14), scrubbed and quartered
  • 1 lb medium red onions (2-3), peeled and quartered
  • 1 lb carrots (6-8), halved lengthwise, cut into 2 inch lengths
  • 4 to 6 garlic cloves, peeled and smashed
  • 3 TBSP olive oil
  • salt and pepper

Directions:

  1. Preheat oven to 450F.
  2. Diving veggies and garlic between 2 rimmed baking sheets. Toss with oil, 2 tsp salt and 1/4 tsp pepper.
  3. Roast until veggies are tender and beginning to brown, 40-50 minutes, tossing them and rotating sheets halfway through.
  4. Serve hot or at room temp.

PIZZA VERSION:

  • Flour
  • Olive oil
  • 1 lb store bought pizza crust, or fresh.
  • 8 oz part skim mozzarella cheese, about 2 cups
  • 6 cups (about 1/2 recipe) Roasted Fall Veggie recipe above)
  • 1 cup part-skim ricotta cheese
  • 1 TBSP fresh rosemary leaves
  • salt and pepper

Directions:

  1. Preheat oven to 475F. Brush a large baking sheet with oil.
  2. Roll and stretch dough into a 12 x 16 inch oval. Transfer to sheet.
  3. Sprinkle dough with half mozzarella. Scatter veggies on top, then dollop ricotta. Sprinkle with remaining mozzarella, and add rosemary. Drizzle with olive oil, and season with salt and pepper.
  4. Bake until bubbling and golden, 20 to 25 minutes.

SOUP VERSION:

  • 6 cups (1/2 recipe) Roasted Veggie recipe
  • 1-2 TBSP fresh lemon juice (from 1/2 lemon)
  • Salt and pepper
  • bread or crackers

Directions:

  1. Add 4 to 5 cups of water to veggies. Puree veggies with an immersion blender in a big pot. Pour through a fine-meshed sieve, pressing through with a spatula.
  2. Thin puree with additional water, if necessary. Heat soup over medium heat. Add lemon juice, salt and pepper. Serve with bread or crackers.