Pumpkin Touchdown Chili

Pumpkin Touchdown Chili

Pumpkin Touchdown Chili
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Pumpkin adds richness to this comforting meal.
Pumpkin Touchdown Chili
Print Recipe
Pumpkin adds richness to this comforting meal.
Ingredients
Servings:
Instructions
  1. In a large saucepan over medium-high heat, add olive oil. Add onion and sauté for 2-3 minutes, until it becomes translucent. Add garlic and continue to cook for another 2 minutes.
  2. Add black beans, tomatoes, pumpkin, cinnamon, mexicorn, chipotle pepper, 2 tablespoons reserved Adobo sauce. Stir together until well combined. Add the vegetable broth.
  3. Bring chili to a boil, then reduce to a simmer and cover. Let simmer for 60-90 minutes, stirring occasionally. Add apple cider vinegar. Season with salt to tastes. Serve hot.
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Slow Cooker Cauliflower Stuffed Peppers

Cauliflower Stuffed Peppers
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Servings
6 People
Servings
6 People
Cauliflower Stuffed Peppers
Print Recipe
Servings
6 People
Servings
6 People
Ingredients
Servings: People
Instructions
  1. Slice the tops off of the bell peppers and remove seeds and veins.
  2. Grate large chunks of cauliflower over a bowl, until the whole head resembles coarse rice. Squeeze out any extra moisture of the cauliflower by placing it in a paper towel or a cloth, if necessary.
  3. Mix the veggies, flax seed, 1 1/2 cups cheese, and garlic into the cauliflower rice. In a separate bowl, mix together the ground beef and taco seasoning. Dump the ground beef mixture into the cauliflower rice mixture, and combine with your hands.
  4. Divide mixture evening among the peppers. Pour 2 cups of water into a slow cooker, and turn it on to low. Then place the peppers into the slow cooker and cover. Cook for 4 hours.
  5. 30 minutes before you are ready to serve turn the temperature up to high. During the last few minutes of cooking, top each pepper with a remaining cheese.
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Pizza Chicken

Pizza Chicken
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Pizza Chicken
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Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare a 9x13 casserole dish with non-stick spray.
  3. Spread half of the tomato sauce in the bottom of the dish.
  4. Place chicken breast halves in the dish and spread veggies around chicken breast.
  5. In a small bowl mix together red pepper flakes, garlic powder, poultry seasoning, and dried basil. Sprinkle mixture over chicken and veggies.
  6. Place 2-3 pepperoni slices on each breast half and cover with remaining sauce and cheese.
  7. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 20 minutes or until chicken is no longer pink and has an internal temperature of 165 degrees.
  8. Broil on high for 2-3 minutes until chicken is browned on top and cheese is melted.
Recipe Notes

To make the recipe cook quicker, divide the chicken and veggies into a 9x13 pan and an 8x8 pan to spread them out.

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Taco Quinoa Bowl

Taco Quinoa Bowl

Taco Quinoa Bowl
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Servings
4
Servings
4
Taco Quinoa Bowl
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat oil in a large pan or skillet over medium heat. Add quinoa and stir until slightly browned. (about 2 minutes)
  2. Add seasonings and stir fry for additional 30 seconds.
  3. Add broth and tomato sauce. Bring to a boil and reduce heat to low. Cover and cook for 20 minutes or until liquid is absorbed.
  4. Remove from heat and stir in chicken and beans. Cover and let sit for 10 minutes. Garnish with cilantro and cheese and enjoy!
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Sneaky Veggie Sorghum Salad

Sneaky Veggie Sorghum Salad


Sneaky Veggie Sorghum Salad
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Sneaky Veggie Sorghum Salad
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Ingredients
Servings:
Instructions
  1. Place sorghum and water or broth in a medium pot and bring to a boil. Cover and reduce to simmer for 50-60 minutes or until sorghum is tender. Drain excess liquid and set aside.
  2. In a blender or food processor combine remaining ingredients and pulse until smooth. Stir dressing into sorghum and top with goat cheese or favorite protein.
Recipe Notes

Notes: Sorghum unlike other grains does not absorb all the liquid it cooks in, don't try to keep cooking it until the liquid is absorbed. *You can sub the mayo for more Greek yogurt for a slightly more tangy dressing.

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