Here are a collection of recipes to add a little spice to your life. Chicken and broccoli can only go so far... Enjoy and if you'd like to contribute, send me an email at! (Pictures to come....)

This is one I like to make on the weekends and then slowly enjoy the rest of the week for lunches. My 19 month old son loves it too!

Chili with Chicken and Beans
Servings 6 (~2 cup servings)

1 T olive oil
1 T cumin seeds
2 onions, finely chopped
5 cloves of garlic, coarse chop
1 green pepper, chopped
2 lb chicken breast in small cubes (1/2" - 1")
1 T chili powder
1 t dried oregano
1 bay leaf
28 oz  can diced tomatoes
2.5 cups chicken broth
2 - 15 oz cans kidney beans (drain/rinse)

In a large pot, heat oil and cumin over medium heat until cumin is toasted. Add garlic, peppers, and onion. Cook until tender and golden (~15 minutes).

DURING THE VEGGIE BROWNING... Pre-cook chicken in skillet with Pam or a little oil. Sear all sides, 2-3 minutes in all. Set aside. (final cooking will be in the chili)

Back to the pot. Add chili powder, bay leaf, and cumin. Cook for 30 seconds and add the tomatoes (juice and all). Stir and bring to simmer. Add broth and beans. Stir.

Bring to a simmer and then reduce heat to medium/low/ Gentle simmer, uncovered until it thickens (~45 minutes). Add in chicken and cook until chicken is tender, about 15 more minutes.

Get ready to enjoy!

Each serving is roughly 372 calories, 45g protein, 36g carbs, and 6g fat.

Power Pudding
Need that sweet fix? Here is what I have used to get my fix...
(6 servings at 1/2 C)

1 box Sugar Free Jello Pudding - Chocolate
(Made with skim milk)
1 scoop Whey - Chocolate ~120 calories and 24 g protein
4 oz extra of milk

Beat it, just beat it.....

1/2 C gave me 103 calories, 5g protein, 9g carb, and < 1g fat.

It may not be much, but it was nice to have a sweeter treat!

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