Crock Pot Burrito Bowl

https://cleanfoodcrush.com/crock-pot-bowls/

Crock-Pot Burrito Bowls

Yield: 6-8

Ingredients

• 1.5 - 2 lbs boneless, skinless chicken breasts
• 1 small yellow onion, diced
• 2 Tbsp avocado, or olive oil
• 3 tsps onion powder
• 3 tsps chili powder
• 2 tsp garlic powder
• 3 tsps ground cumin
• Sea salt and freshly ground black pepper to taste
• 3 cups organic, low sodium chicken broth
• 2 cups diced tomatoes, drained (use fresh, jarred, or canned tomatoes (15-16 oz)
• 1.5 cups prepared black beans (rinsed well if using canned)
• 1 cup frozen organic corn
• 2.5 cups previously cooked brown rice, or quinoa
• 1/3 cup shredded colby jack cheese (optional)

Instructions

1. Place chicken, & diced onion in crock pot.
2. Pour in broth, tomatoes, oil, and seasonings.
3. Cook on low for about 5 hours.
4. Remove chicken from slow cooker.
5. Stir precooked rice/quinoa, corn, and black beans, into the hot liquid remaining in crockpot
6. Let cook an additional 10 minutes on high.
7. In the meantime, quickly chop, or shred chicken.
8. Add chicken back in, cook for 10 minutes on high, or just until chicken is hot.
9. Serve with fresh diced tomatoes, plain Greek yogurt, green onion, diced avocado or guacamole, top with cheese if desired.

This recipe makes A LOT, so it's great to make for Food Prep!

Cilantro Lime Crock Pot Chicken Tacos

http://justcallmehaha.blogspot.com/2013/08/cilantro-lime-crockpot-chicken-tacos.html

My mom's ginger snap recipe

https://www.bettycrocker.com/recipes/gingersnaps/1149da11-2d16-442a-b70d-9377cf2b8950

Ingredients

1 cup packed brown sugar

3/4 cup shortening

1/4 cup molasses

1 egg

2 1/4 cups Gold Medal™ all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon salt

Granulated sugar

Steps

• 1

Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.

• 2

In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Until well blended. Stir in remaining ingredients except granulated sugar.

• 3

Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.

• 4

Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack.

Sweet and Savory Roasted Chickpea Recipes

http://allrecipes.com/recipe/197683/simple-roasted-chickpea-snack/?internalSource=hub%20recipe&referringId=16980&referringContentType=recipe%20hub&clickId=cardslot%205

Ingredients

15.5 oz can garbanzo beans
1 T. olive oil
1 T. chili powder (or to taste)
1 T. garlic powder (or to taste)
salt & pepper to taste

Directions

Preheat oven to 450F. Place all ingredients in a single layer on a baking pan. Bake for 25 minutes ~ turn oven off, but leave pan in oven until there is no longer any heat.

You can experiment with different seasonings to taste. Great for a snack or a quick pick-me-up!

http://allrecipes.com/recipe/81548/roasted-chickpeas/

http://www.foodandwine.com/recipes/roasted-chickpeas

http://www.slim-shoppin.com/honey-roasted-chick-peasfantastictrail-mix/

http://www.thekitchn.com/15-more-ways-to-flavor-roasted-106112

http://www.foodnetwork.com/recipes/giada-de-laurentiis/crispy-chickpeas0-3362285

https://www.popsugar.com/fitness/Roasted-Honey-Cinnamon-Chickpeas-27908653

http://www.cupcakeproject.com/2011/07/sweet-and-salty-roasted-chickpeas-cheap.html

Black Bean and Corn Salad

Ingredients

• 1 can, 14 ounces, black beans, rinsed and drained
• 2 cups frozen corn kernels
• 1 small red bell pepper, seeded and chopped
• 1/2 red onion, chopped
• 1 1/2 teaspoons ground cumin, half a palm full
• 2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
• 1 lime, juiced
• 2 tablespoons vegetable or olive oil, eyeball it
• Salt and pepper

Add Checked Items to Grocery List

Directions

Watch how to make this recipe.

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

Recipe courtesy of Rachael Ray

https://www.buzzfeed.com/merleoneal/one-muffin-tin-three-healthy-breakfasts-tastyfreshfriday?bffbtasty&ref=bffbtasty&utm_term=.nmmbwGXgN#.thvXDJP4j

Edamame Salad

This edamame salad recipe comes from my Beachbody coach.  This meal is packed with veggies and is SO simple and quick to throw together.  I like to add pre-cooked and packaged grilled, poached or rotisserie chicken to the salad (if I'm short on time), or (if I have more time), I like to roast salmon, or another protein, and add that on top.  Sometimes, I also eat a slice of high fiber bread with the salad to round out the meal.

Recipe:

1 red bell pepper, sliced into strips

1 bag of shredded carrots

1 bag of shredded green cabbage

1 bag of pre-cooked, refrigerated edamame with the shells already removed
1 lb cooked grilled or poached chicken, cubed (or protein of choice)

Fresh cilantro

1 or 2 avocados (use 1/4 of the avocado per serving)

Toasted sesame seeds

Any Asian sesame salad dressing

Directions:

1.  Slice the red bell pepper.

2.  In a large bowl, toss together the sliced red bell pepper, bag of carrots, bag of cabbage, and the edamame.

3.  Shred or cube the chicken, rinse and prepare the cilantro, and slice the avocado.

4.  Dish the salad mixture onto plates and top with the chicken or protein of choice, cilantro, avocado, sesame seeds, and dressing.

5.  Enjoy!

I buy the ingredients for this salad, minus the dressing, at Trader Joe's, but I imagine that Trader Joe's has a good Asian sesame salad dressing (I found one I love at Ralphs a.k.a. Kroger).  I will be investigating Trader Joe's Asian salad dressings on my next trip there.  Also, Trader Joe's sells a bag of shelled edamame in the frozen section and also a refrigerated container of already cooked and shelled edamame that save you time and are the perfect amount of edamame to use in this salad.