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.

 

Advertisements

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.

 

 

 

 

 

Chicken Cacciatore

Notes: Toughest part of this is browning the chicken. After that it’s easy.

Servings: 6-8 | Prep Time: 20 minutes

Ingredients:

  • 1/3 cup flour
  • 3 lbs chicken pieces (I used thighs and drumsticks). Skinned, but the drumsticks I used had a little skin on them and I left them that way.
  • 2 TBSP olive oil
  • 2 cups sliced button mushrooms
  • 1- 14.5 oz can diced tomatoes, drained (I use Muir Glen because they are BPA free)
  • 1-1/4 cups chopped yellow bell pepper
  • 1 cup chopped onion
  • 1 cup chopped carrots (about 2 medium)
  • 1/2 cup dry white wine
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 TBSP fresh basil, cut in ribbons
  • 2 TBSP fresh Italian parsley
  • 1 tsp fresh thyme leaves

Directions:

  1. Put flour in a large Ziploc bag. Add 3-4 chicken pieces at a time, shaking. In an extra-large nonstick skillet, heat oil over medium-high heat. Cook chicken in hot oil about 12 minutes or until browned, turning a few times. Transfer chicken to 5 to 6 quart slow cooker.
  2. Add mushrooms to skillet. Cook and stir over medium-high heat for 3 minutes. Pour in slow cooker.
  3. Add drained tomatoes, pepper, onion, carrots, wine, salt and pepper to slow cooker.
  4. Cover and cook on high for 3- 1/2 hours. Right before serving, stir in basil, parsley and thyme.

Recipe Origin: Adapted from this recipe.

Slow Cooker Chicken with Biscuits

Notes: Easy and delicious. The biscuits are very easy to make.

Servings: 6 | Prep Time: 15 minutes | Total Time: 2:45

Ingredients:

  • 4-5 carrots, cut into 1-inch pieces
  • 3 stalks celery, thinly sliced
  • 1 small onion, chopped finely
  • 1/3 cup all-purpose flour
  • 1 1/2 pounds boneless, skinless chicken thighs (about 8)
  • 1/2 teaspoon poultry seasoning
  • kosher salt and black pepper
  • 1/2 cup dry white wine (you can skip this and increase chicken broth by 1/2 cup)
  • 2/3 cup low-sodium chicken broth or homemade chicken broth
  • 1 cup frozen peas
  • 1/2 cup heavy cream
  • 1 recipe, Drop Biscuits

Directions:

  1. In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.
  2. Cover and cook until the chicken and vegetables are tender, on high for 2 1⁄2 hours  (my preference) or on low for 5 to 6 hours.
  3. Thirty minutes before serving, prepare the Drop Biscuits.
  4. Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
  5. To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.

Recipe Origin: Adapted from Real Simple recipe. Increased broth from 1/2 cup to 2/3 cup, increased flour from 1/4 to 1/2 cup, increased celery and carrots, decreased salt.

Bratwurst and Kraut in Slow Cooker

Prep Time: 10 minutes | Cook Time: 4 1/2 – 8/12 hours | Yield: Serves: 4-6

Ingredients:

  • 1 1/2 lbs red new potatoes (about 18), halved if large
  • 2 cups sauerkraut, drained
  • 1 small onion, thinly sliced
  • 1/2 cup chicken broth (I use my own, not store-bought, and I put it frozen into the slow cooker)
  • 1/4 cup dry white wine (or whatever kind of white wine you have!)
  • 1 tsp caraway seeds
  • 1 1/2 bratwurst links
  • 1/4 cup chopped fresh flat leaf parsley
  • Toasted dark bread (like pumpernickel)
  • Whole-grain mustard or German Senf for serving

Directions:

  1. In a slow cooker, mix together potatoes, kraut, onion, frozen broth (do not need to thaw), wine, caraway seeds, 1/2 tsp salt, 1/4 tsp pepper. Nestle the bratwursts in the vegetables. 
  2. Cover and cook until potatoes are tender, on low for 7-8 hours or on high for 4-5 hours. (*Note: I like it on high for 4.5 hours)
  3. Sprinkle everything with parsley and serve with toast, butter and mustard.

Notes: I’m pretty sure all the Germans I know would be appalled by this, but that’s ok with me.

Recipe Origin:  Real Simple, modified.

Lamb Tagine in Slow Cooker

Prep Time: 10 minutes | Cook Time: 4 1/2 – 8/12 hours | Yield: Serves: 4-6

Ingredients:

  • 1 1/2 lbs lamb shoulder, trimmed and cut into 1-inch pieces
  • 6 carrots, cut into 1 inch pieces
  • 1 medium onion, chopped
  • 1/2 cup dried apricots, halved
  • 1/2 cup cup pitted green olives
  • 2 cloves garlic, or 1 tsp minced garlic
  • 2 TBSP all-purpose flour (I like White Lily)
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 cup couscous
  • Chopped pistachios
  • lemon wedges
  • fresh cilantro if you have it

Directions:

  1. Mix together the lamb, carrots, onion, apricots, olives, garlic, flour, paprika, cumin, cinnamon, ginger, 1 tsp salt, 1/4 tsp pepper and 1/2 cup water together in your slow cooker.
  2. Cover and cook until lamb and vegetables are tender, on low for 7-8 hours or on high for 4-5 hours. (*Note: I like it on high for 4.5 hours)
  3. 10 minutes before you serve it, cook couscous according to package directions.
  4. Serve the lamb on the couscous with the pistachios, cilantro and lemon wedges

Notes:

Recipe Origin:  Real Simple, added more carrots, modified spices and changed timing around a little.

Chicken Crock Pot Pie

Prep Time: 10 minutes | Cook Time: 4 1/2 – 8/12 hours | Yield: Serves: 4-6

Ingredients:

  • 8 oz. mushrooms, sliced, or cut up more if you are hiding them from your kids…
  • 4 carrots, cut into 1 inch pieces
  • 1 medium onion, chopped
  • 1/2 cup all-purpose flour (I like White Lily)
  • 4 sprigs fresh thyme (don’t skip this)
  • 2 bay leaves
  • 1 1/2 lbs boneless, skinless chicken thighs (about 8)
  • 1 sheet puff pastry, thawed first
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 1/3 cup heavy cream

Directions:

  1. Thaw your puff pastry sheet before you do anything else.
  2. In a slow cooker, mix together mushrooms, carrots, onion, flour, thyme, bay leaves, and 1/2 cup water.
  3. Place chicken on top. Season with 1 tsp salt and 1/4 tsp pepper.
  4. Cover and cook until chicken and vegetables are tender, on low for 7-8 hours or on high for 4-5 hours. (*Note: I like it on high for 4.5 hours)
  5. 30 minutes before you serve it, heat oven to 425F. Using a large circle cutter or a glass, cut out 4 circles (or more if you want to use the other pastry puff sheet too). Place on a baking sheet and bake until golden, 8-10 minutes. Don’t let the little leftover bits go to waste. Let your kids cut them into whatever shapes they want and bake those too. The smallest bits puff up the most!
  6. 20 minutes before serving, add the peas, green beans, cream and 1/2 tsp salt to the chicken mixture and stir to combine. Cover and cook on high until heated through, about 15 minutes more. To serve, place chicken mixture in bowls and top with the pastry rounds.

Notes: Family loved this. Leftovers were excellent. I might double this recipe next time in order to have more leftovers!

Recipe Origin:  Real Simple, modified with more spices and changed timing around a little.