I don’t know about you guys but when cold weather hits, that only thing I want is a nice warm and filling meal. However, most meals like that can run a bit on the un-healthy side. They are usually very creamy and overtly decadent (not that I’m complaining) and leave me lying on the couch afterwards feeling over stuffed. That is why I love this recipe. It delivers on everything I could want in a winter meal. It will fill you the perfect amount, warm you and leave you feeling great! With very few ingredients, this recipe is more than easy to prepare and promised to please anyone. Just add your favorite toppings (I recommend avocado and mozzarella cheese) and get ready to have a new winter go-to.

 

 

Healthy Slow Cooker White Chicken Chili

Servings: 6-8 • Serving Size: 1 bowl
Calories Per Serving: 216 Carbs: 19g  Fat: 3  Protein: 25

WHAT YOU NEED:

• 1 package boneless, skinless chicken breast  (the one I used had 4 breasts in it)
• 2 (4.25-ounce) cans Diced Green Chili’s
• 1 (15-ounce) cans of white beans, drained and RINSED
• 1 (15-ounce) can of Sweet Corn
• 1 (10.5-ounce) can low fat Cream of Chicken condensed soup
• 1/2 Tablespoon oregano
• 16 oz chicken broth
• Kosher salt and freshly ground black pepper, to taste

WHAT TO DO:

• Place all ingredients into slow cooker. Stir in chicken broth until well combined; season with salt and pepper.
• Cover and cook on low heat for 6-8 hours or high heat for 2-4 hours.
• Serve immediately and top with mozzarella or goat cheese for some more added yumminess 🙂

ENJOY!

xo, Mary

Well this is a bit delayed but life happened and I have a child and well….you get the gist. So anyway, I made this amazing dish last week when we were hit with yet another springtime snowstorm and let me tell you, I again impressed myself and now have a new favorite meal.

So without further adieu, if you are in need of a SUPER easy, SUPER healthy and SUPER hearty meal, give this dish a try and don’t forget to comment to let me know what you think!

 

Slow Cooker Turkey & Sweet Potato Chilli

Servings: 8-10 • Serving Size: 1 Bowl (medium size)
Calories Per Serving: 90  Carbs: 14g  Fat: 2g  Protein:5g  WW FlexPoints: 0

WHAT YOU NEED:

• 1½ lb Lean Ground Turkey
• 2 Tbsp Chili Powder
• 2 tsp Ground Cumin
• 2 tsp Oregano
• ½ tsp Salt
• ¼ tsp Black Pepper
• 1 Onion, chopped
• 2 Green Peppers, Chopped
• 3 cloves Garlic, minced
• 4 Large Sweet Potatoes, cubed
• 1 (15-oz) can Diced Tomatoes
• 1 (15-oz) can Black Beans, drained and rinsed
• 1 (15-oz) can Kidney Beans, drained and rinsed
• 1 (15-oz) can Tomato Sauce

WHAT TO DO:

• Pre-Cook Turkey: (You can do this 2-3 days in advance and refrigerate the turkey until you’re ready to start the slow cooker.) Heat oil in a large skillet. Add onion and garlic and sauté until brown. Add turkey and continue cooking until turkey crumbles and is no longer pink.
• Slow Cooker: Combine cooked turkey and all remaining ingredients. Cook on high for 4 hours or low for 6-8 hours. Taste and add salt and pepper, if needed.
• Serve with toppings of choice BUT I’d highly recommend topping with Goat Cheese 🙂

ENJOY!

xo, Mary

 

Fun fact about me, I am OBSESSED with Chinese food! And that is putting it lightly. In fact, during my pregnancy I basically lived off of the stuff. It even got so crazy that the owners of our local take out restaurant know my husband by name and know when we stray outside of our “usual order.”Yeah…we’re those people.

However, since I am no longer pregnant, have regained a little sensibility and am striving to torch a few of the post-baby pounds, I’m on a Chinese food hiatus. Of course though, my taste buds strongly oppose that idea. So in order to fight temptation, I decided to turn to this healthier alternative to help satisfy my cravings. Added bonus, significantly less bloat afterwards!

Cauliflower Fried Rice

Servings: 8 • Serving Size: 1 Cup
Calories Per Serving: 90  Carbs: 14g  Fat: 2g  Protein:5g  WW FlexPoints: 0

WHAT YOU NEED:

• 1 package frozen pre-riced cauliflower (you can also rice your own cauliflower if desired)
• 3 Cups Frozen Mixed Veggies
• 1 onion, diced
• 1/2 Cup Low Sodium Soy Sauce
• 3 Whole Eggs
• Pam Zero Calorie Coconut Oil Spray

WHAT TO DO:

• **If you are ricing your own cauliflower, you will want to do this first. If not, proceed to next step**
• In oiled wok or any pan, sauté onion till brown.
• Place in frozen veggies and allow to thaw
• Pushing veggie mixture off to one side of the pan, add in eggs and allow them to fry on one side for 1-2 minutes. Scramble rest of uncooked egg with veggies.
• Add in riced cauliflower,soy sauce and stir. *Feel free to add in more soy sauce to achieve desired taste*
• Turn heat to low/medium heat and let cook (stirring occasionally) for additional 5 minutes.
• Serve immediately.

ENJOY!

xo, Mary

 

Up until recently, my slow cooker always sat untouched in my cabinet. Don’t ask me why. I just didn’t know what to do with it. Granted, there really is nothing to do when it comes to using a slow cooker but for whatever reason, I thought it was stupid and felt uninspired to ever touch it.

Few months later with a baby on my hip, this thing is my new bff. Seriously though, I LOVE this thing! Stupid pre-baby Mary had no idea what she was missing. From making White Chicken Chili, Chicken Soup, pulled pork, meatballs and more, I have been feeling very inspired by this friendly kitchen gadget. I mean, how did I not realize that this thing virtually exists to allow people the ability to eat delicious food with virtually no work?

So having said this, I pulled out my bff to help me with last nights dinner. With snow deciding to hit us late this winter and the cold keeping us all bundled up, soups are where it is at lately. Having a package of chicken sausage in the fridge, I decided to get creative and came up with this yummy AND HEALTHY soup. Now I don’t mean to boast but I think I outdid myself with this one 🙂

Chicken Sausage, Spinach & Bean Soup

Servings: 8 • Serving Size: 1 bowl
Calories Per Serving: 232 Carbs: 29g  Fat:4g  Protein:17g  WW FlexPoints: 6

WHAT YOU NEED:

• 1 package chicken sausage, thinly sliced (I used al fresco brand but any flavor/brand or even regular sausage will work)
• 3 cloves garlic, chopped finely
• 1 Container of Trader Joes Mirepoix OR YOU CAN USE1 onion, diced
• • 3 carrots, peeled and diced
  • 2 stalks celery, diced
• 2 (15-ounce) cans of white beans, drained and RINSED
• 1 (15-ounce) can of Sweet Corn
• 1/2 Tablespoon oregano
• 2 bay leaves
• 4 cups chicken broth
• 2 Cups Water
• Kosher salt and freshly ground black pepper, to taste
• 4 cups baby spinach

WHAT TO DO:

• **If using raw sausage, you will want to slice and add to lightly oiled pan until lightly brown. You can also do this for partially cooked sausages*
• Place chicken sausage, garlic, onion, carrots, celery, beans, corn, oregano, spinach, and bay leaves into slow cooker. Stir in chicken broth and water until well combined; season with salt and pepper.
• Cover and cook on low heat for 6-8 hours or high heat for 2-4 hours. Stir in more spinach (if desired) until wilted.
• Serve immediately.

ENJOY!

xo, Mary