Disclaimer: I'd never, ever claim to be a healthy living blogger. ;) I'm probably not going to cook quinoa anytime soon.
Chicken Tortilla soup (created by my friend Olga at Mango & Tomato):
2 teaspoons olive oil
1 large onion, chopped
2 garlic cloves, sliced
1/2 jalapeno, seeds removed, chopped
2 chicken breasts (you'll notice three in one of the photos below: I cooked 3, but used 2 for the soup)
salt & pepper
15 ounce can of fire roasted tomatoes
32 ounces chicken broth
kernels from one corn (I used one can)
2 cups black beans
You'll see in Olga's post that she cooked some gorgeous chicken that I'm sure would make this even better! I just cooked the chicken for a few hours in a slow-cooker and then followed the rest of her directions (click on the recipe title to follow along).
My good friend Heather sent me this great recipe from Cooking Light:
Slow-Cooker Beef-and-Bean Tacos
1 (2-pound) London broil
1 (1.25-ounce) package taco seasoning mix
1 cup chopped onion
1 tablespoon white vinegar
1 (4.5-ounce) can chopped green chiles
1 (16-ounce) can fat-free refried beans
12 (8-inch) fat-free flour tortillas
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
1 1/2 cups chopped plum tomato
3/4 cup fat-free sour cream
Trim fat from meat; rub seasoning mix over both sides of meat. Place meat in an electric slow cooker coated with cooking spray; add onion, vinegar, and green chiles. Cover with lid; cook on low-heat setting for 9 hours. Remove meat from slow cooker, reserving cooking liquid; shred meat with two forks. Combine meat and reserved cooking liquid; stir well.
Warm beans and tortillas according to package directions. Spread 2 tablespoons beans down the center of each tortilla. Spoon a heaping 1/3 cup meat mixture on top of beans. Top each with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon sour cream; roll up.
One other thing that tends to work for us is kabobs, since you can have a great mix of meat and a variety of veggies. We like to eat this with grilled corn and asparagus, or roasted new potatoes.
It's a constant struggle but we're working at it!