Crockpot Chicken Taco Chili

How have I never shared this recipe until now? Since I found this on Pinterest years ago, this chili has been in heavy rotation at our house during chilly weather. First of all, it’s STUPID easy. Dump everything in the crockpot when you get up in the morning and you’re set. Second, it’s actually somewhat healthy- it’s originally a Weight Watchers recipe. Last, and most important- it’s incredibly tasty.  Put this on your menu to make on your busiest day this week! 

Ingredients:

  • 2 boneless, skinless chicken breasts (I always use frozen.. Even easier, right?! Simply subtract from your cooking time if using fresh/thawed.)
  • 1 small onion, diced
  • 2 cans diced tomatoes with green chilis, drained 
  • 1 can yellow corn, drained 
  • 1 can kidney beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 (8 oz) can tomato sauce 
  • 1 packet taco seasoning
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • Garnishes (sour cream, shredded cheese, cilantro, crackers, etc) optional 

Directions:

Line crockpot with disposable liner if using (seriously, those things are life changing). Add all of your ingredients to the crockpot.  

 Give it all a good stir, then set to low for 8-10 hours or high for 4-5 hours. Just before serving, shred the chicken breasts and stir until evenly mixed into chili.

 
Ladle into bowls and garnish as you please.  

 
Boom! So easy it’s almost embarrassing. Hope you enjoy as much as we do! 

Recipe from Skinnytaste.

Advertisements

Pumpkin Scones

Totally embracing my basic side here and fully admitting my obsession with all things pumpkin. In the past couple of weeks alone, I’ve made pumpkin cream cheese muffins, pumpkin snickerdoodles, pumpkin spice syrup, and, mostly recently- these breakfast delights. This is the most moist, flavorful scone recipe I think I’ve ever encountered, and it doesn’t even require the typical cup of heavy cream for the dough. Definitely a bit more fancy than my standard scone recipe as well- I mean, there are TWO glazes involved. A little more time consuming as well, but I promise you… Totally worth it!

Ingredients:

For the scones:

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 cup packed light-brown sugar
  • 3 tbsp granulated sugar
  • 1/2 cup unsalted butter, cold and diced into 1/2-inch pieces
  • 1/2 cup + 1 tbsp canned pumpkin puree, chilled (don’t chill in can)
  • 3 1/2 tbsp buttermilk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp honey
  • 1 tbsp half and half

For the glaze:

  • 1 cup powdered sugar
  • 2 tbsp half and half, then more as needed

For the pumpkin icing:

  • 3/4 cup powdered sugar
  • 1 tbsp pumpkin puree
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1 tbsp half and half

Directions:

Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment. In the bowl of your food processor, briefly whisk together the flour, baking powder, baking soda, salt, connamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until just combined. Add butter and pulse a few times to cut the butter into the mixture (alternately, whisk the previous ingredients together in a large bowl and cut butter in with a pastry cutter). Move mixture to a large bowl and make a small well in the center.  

 

In a small bowl, whisk together the pumpkin purée, buttermilk, egg, vanilla, honey, and half and half.  

 
Add the wet ingredients to the dry and stir together a few times with a wooden spoon…

 
Then knead in the bowl a few times with clean, well-floured hands. Move dough to a well floured work surface and work into about an 8 inch round.  

 
Hey, art has never been my strong suit, guys. It ain’t pretty, but it’ll work. 

Use a sharp knife (you may have to flour the edge some- this dough is sticky!) and cut into 8 triangles. Transfer to your prepared baking sheet and brush the tops with some half and half…  

 
Then pop ’em in the oven for 11-14 minutes, until lightly golden and a toothpick inserted comes out clean. Put some wax paper or paper towel under a wire rack and transfer to the rack to cool. 

While the scones are cooling, whip up your glaze. In a small bowl, whisk together the powdered sugar and half and half until just thin enough to spread (it should still be pretty thick). Spoon into cooled scones (use all of it!) and spread evenly along top.  

 
In the same bowl as the plain glaze, whisk together all of the ingredients for the pumpkin glaze (this will be much thinner consistency). Transfer to a pastry bag, snip the corner off, and drizzle over the tops of the scones.  

 
Allow icings to set before serving, preferably with a hot cup of coffee. Best served day of, but we still found them quite tasty after storing for a day in an airtight container. Enjoy this lovely taste of fall, readers! 😊🍁🍂  

 Recipe from Cooking Classy.

Apple Harvest Salad

The air is getting a bit crisp around here, and our tendency to gravitate toward heartier fare isn’t far behind. This is a great lunch or dinner option when you want to fill up but don’t necessarily want to feel like you’re indulging in some unnecessary calories. 😉 I just love the crunch of the apples alongside the tenderness of the chicken in this salad, plus it’s packed with add ins to keep your tummy happy but not stuffed. I even really enjoy the dressing and I’m not a fan of balsamic vinegar on a normal basis! It’s also just a really beautiful dish full of fall colors and flavors… Can’t beat it. Give this a try next time you need a quick, satisfying meal. 

Ingredients:

  • 1 boneless, skinless chicken breast
  • 3 cups salad greens of your choice
  • 1/2 cup quinoa, rinsed, drained, and cooked 
  • 1-2 medium apples, cut into chunks 
  • 1 tbsp pepitas or sunflower seed kernels (whichever you have on hand) 
  • 1/4 cup walnuts, chopped 
  • Sprinkle of crumbled goat cheese 
  • Salt 
  • Pepper
  • Herbs de Provence 

For the dressing:

  • 1 tsp shallot, minced
  • 2 tbsp balsamic vinegar 
  • 3 tbsp extra virgin olive oil
  • Pinch of salt and black pepper

Directions:

Season your chicken breast with the salt, pepper, and Herbs de Provence. Inhale those herbs, because mmmmm…  

 

Then dice into cubes. Add a splash of olive oil and a pat of butter to a medium skillet over medium-high heat, then add chicken to the pan. Cook until well-browned, then remove to a plate and set aside to cool slightly. 

While your chicken is cooking, rinse your lettuce and chop your shallot, apples, and walnuts. Now would also be a good time to throw your quinoa in the microwave (according to package directions) if you haven’t cooked it already.  

 

Be on the lookout for small children swiping your produce mid-prep… Cute little stinker.  

 
Combine dressing ingredients in a squirt bottle and shake well. Add greens to salad bowl or individual plates, then top with quinoa, apples, chicken, nuts, and cheese. Top with a spray of dressing and enjoy!  

 
Adapted slightly from Life Made Simple.