Lentil Chili

 

     If you are not using Lentils in your Chili, why not!?  1) They digest easier than beans 2) Higher in micronutrients 3) Higher in protein 4) Lower in fat 5) Holds up well in Chili, doesn’t get mushy 6) Tastes fantastic.  So why not give this one a try the next time you are hankering for Fall flavors.  Up your game with a few fancy toppers of Greek Yogurt and sliced Green Onions.  You will be the envy of all the neighborhood, and your tastebuds will thank you! 😋

Ingredients for 3-4 servings~

1 pound 96% lean Ground Beef

1 diced Onion

1 Tablespoon chopped Garlic

Packet Chili Seasoning (or make your own from Chili Powder, Cumin, and Cayenne per taste)

2 cans diced Petite Tomatoes

1 cup Salsa

1 cup Lentils

     Add Beef, Onion, and Garlic to skillet, cook down til Onions are softened, drain any excess juices.  Stir in remaining ingredients, and simmer with lid for 20 minutes or til Lentils have softened.  Tip:  Double the batch and divide into equal containers for lunch all week.  Top with Greek Yogurt and sliced Green Onions if desired.  Enjoy 😉 

Italian Chicken Power Bowls

 

     When you are hungry for lunch, the last thing you want to do is start thinking of what to eat.  Ain’t it nice when it is right there at your fingertips!?  No time lost, just grab and go, with deliciousness with every bite filled with health!  My Italian Chicken Power Bowl is overflowing with protein and flavor, not to mention super easy to throw together!  The next time you are thinking about next week, try this out and see if your days go better!  😋

Ingredients for 6 Bowls~

1 Tablespoon Olive Oil, Plus more for Asparagus

1 Chopped Onion

8oz carton fresh sliced Mushrooms

Sliced Cherry Tomatoes (optional)

1 Tablespoon chopped Garlic

Dash Cayenne Pepper (optional)

2 pounds diced Chicken Breasts

Fresh Asparagus Spears

Dark Balsamic Vinegar (I use California Balsamic~Salt, Oil, Sugar Free)

1 jar Rao’s Tomato Sauce (Or make your own~ http://foodfitnessbypaige.blogspot.com/2024/01/tomato-carrot-red-sauce.html)

     Add 1 Tablespoon Olive Oil, Onion, Mushrooms, Tomatoes, Garlic and Cayenne to skillet and sautee til golden brown, then add in Chicken to cook thru.  Meanwhile, toss trimmed Asparagus stems with a scant dash of Olive Oil and drizzle with Balsamic, bake at 400 for 15 minutes.  Lastly, drain any extra juices off Chicken and stir in Sauce til fully incorporated, divide into 6 containers and top equally with Asparagus.  Store in fridge for the week.  Enjoy 😉 

Hatch Green Chili Tomato Sauce

 

     When Hatch Green Chili Season hits, you have to hit back with all kinds of creativity!  There is not much I can think of where these slightly spicy plants would not add a smile to any recipe.  For example, my homemade Tomato Sauce can be kicked up to the next level with a few of these babies adorning the group.  Not to mention how easy this is to whip together, and I love my trick of adding a few Carrots to the mix, for a slightly sweet hint to every spoon full.  This goes great on Fish, Chicken, Vegetables, and of course the perfect blend with Ground Beef.  Whatever your pleasure, you can’t go wrong with this topper!💚

Ingredients~

Desired amount of Tomatoes

Desired amount of chopped Onion

Desired amount of sliced Carrots

Desired amount of raw Diced Hatch Green Chilies 

Desired amount of chopped Garlic

1-2 Tablespoons Olive Oil

Desired amount of Basil Leaves

     

     Add Tomatoes, Onion, Carrots, Chilies, Garlic, and Oil to parchment lined sheet pan and roast at 400 for an hour.  Remove, cool to touch, add to blender with Basil, add water to thin if necessary.  Whip to desired consistency.  Enjoy to your preference.😋

Chicken Chili Enchiladas

 

     Whether it is peak Hatch Green Chili Season or not, it’s never a wrong time to use more of these.  I have created a Chicken Chili Enchilada skillet recipe to die for.  Super simple, super easy, and super delicious.  This recipe makes 4 generous servings and if you choose to omit the rice, you can make it a Keto recipe for 311 calories, 14g carbs, 1g fiber, 13g net carbs, 39g protein and 11g fat.  If you want to add a cup of cooked rice, then it changes to 416 calories, 38g carbs, 2g fiber, 36g net carbs, 41g protein and 12g fat.  Macros don’t include toppings, get creative and garnish to your hearts desire!🥰

Ingredients for 4 servings~

1 Tablespoon Olive Oil

1 chopped Onion

1 chopped fresh Hatch Green Chili (sub with jalapeño or poblano)

1 Tablespoon chopped Garlic

1 pound diced Chicken Breast

Tablespoon Chili Powder

Tablespoon Cumin

16oz container Cottage Cheese

10oz can Enchilada Sauce

     Add Oil, Onion, Chili’s, and Garlic to skillet, heat til softened and then add Chicken til cooked through, season with Chili Powder and Cumin stir til mixed thoroughly, the continue to stir in Cottage Cheese and Enchilada Sauce.  Garnish as desired:  Cilantro, Sliced Tomato, Avocado, Salsa, Greek Yogurt, Green Onion.  Enjoy ☺️