Slow Cooker Chicken Fajitas

I have an amazing recipe for fajitas in the oven, but I was going to be gone all afternoon and unable to be coordinate dinner being ready in time.  So I thought, why not try the crockpot?  
Okay, this is so simple, I can't even believe I'm writing any directions!  One step - dump, stir, and turn your slow cooker on. Ha!  But seriously, these were easy and healthy plus I was able to make everybody happy. 

I had all our favorite toppings, lots of salad greens, tortillas, rice and beans.  My son made a burrito, my daughter ate everything in neat little piles on her plate, my hubby built himself a bowl and I made a salad.   For those of you doing the 21 ay Fix or Fix extreme, you can build this easily to fit your container allotment.  My salad was 2 green, 1/2 purple, 1 red, 1/2 yellow.  Be creative and have fun!

Happy Cooking! 
Sarah

Slow Cooker Chicken Fajitas
original recipe by Sarah
2 lbs chicken breasts, sliced
1 red pepper, sliced
1 green pepper, sliced
1 large onion, sliced
1 T chili powder
1 tsp cumin
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp sea salt
Pepper to taste

Toss and cook on high for 3 hours.  Here's the before and after pics. 

And my salad...I forgot to take a pic of any other option cause I was so excited to eat my salad!  For the dressing I mixed together some Greek yogurt, salsa, and hot sauce.

So good!!!  Hope you give it a try!

Clean Crockpot Beef Stew

I grew up eating Beef Stew from a can...yup.  No joke.  I'm not knocking it, but I just can't imagine eating that now, especially because I remember opening up the can and seeing the white dots of hydrogenated oils on top and throughout.  Kind of gross to think about. 

My dad also made amazing beef and venison stews.  So I have a special place in my heart for this warm, comforting dish.  But you know me - I like simplicity and I love my slow cooker!!!  And I'm always looking to make a recipe healthier.  So I began researching and came up with this recipe for clean crockpot beef stew.  The kids helped me make it, and so did my hubby.  My wrist is still not quite right, so he did all the slicing and dicing for me.  The kids love to measure, shake, and stir, so this was definitely a family effort.  And everyone was very proud of their creation - the kids gulped it right up!  My hubby ate his over rice, (something from his childhood), but I'm eating on the 21 day Fix so the potatoes and peas were enough carbs for me.

To add more veggies, serve this along side a simple green salad.  A perfect meal for a cold day!  The meat is so tender it just pulls apart and the flavors are great!  Even better the next day.  So add this to your rotation and comment below if you give it a try!

Happy Cooking!
Sarah

Clean Crockpot Beef Stew
2 lbs of stew meat, trimmed of all fat
1/3 cup whole wheat flour
1 T garlic powder
1 T onion powder
1 T dried basil
1 T dried oregano
sea salt and pepper to taste
2-4 T olive oil
1/2 cup red wine
1 cup of frozen pearl onions
4 cloves of garlic, minced
1 cup frozen peas
4 large carrots, sliced
4 small/medium sized potatoes, cut into 1/2 inch pieces
2 large stalk of celery, sliced
4 cups of beef stock
1 can (6 oz) tomato paste
more salt and pepper to taste

In a large zip-top bag, place the flour, garlic powder, onion powder, basil, oregano, salt and pepper.  Mix together.  Add the Beef and shake until well coated.   Then in a large pan (or dutch oven), brown the beef in olive oil on all sides (you do not need to cook it through, you are only browning to deepen the flavor).   You will do this in shifts, as not to over-crowd the pot.

While you are browning the meat, place all the veggies, broth, and tomato paste into your slow cooker and stir until well combined.   Don't worry if the tomato paste isn't all broken up.  It will dissolve while it cooks.  Add the beef as it is done.   You will have some leftover flour/herb mixture.  I added about 2 T of this to the stew, as a way to add more seasoning and to thicken as it cooked (which it does nicely).

Then the most important and critical step to delivering and developing flavors...while the pan that you used to brown the meat is still hot, add the 1/2 cup of wine and deglaze the pan, scraping all the browned bits off the bottom.    allow the wine to simmer for about 3 min to cook out the alcohol.  Then add it to the slow cooker and stir.

Cook on high for 6 hours, stirring every 1-2 hours in you are home.  If not, no worries.   Before you serve, scrape off any oil/fat that floats to the top (mine had only about 1 T).   But why bother eating it if you don't have to, right?

This is sooooooo good!!!  I could eat it without the potatoes!  I would also like to try it with butternut squash instead of while potatoes.   Enjoy!

Crockpot Vegetarian Black Bean and Mushroom Chili

You guys, this one is AAAHHHHMazing!  Love it!  And I love meat and I still would eat this over regular chili.  The flavor is phenomenal.  Leave off the cheese and it's vegan!  Want some extra protein?  Add a couple fried eggs on top.  You gotta give this one a try, if not enter it into your regular rotation.  The secret to the great depth of flavor?  Slow cooking it all day and the chili in adobo...find it in the ethnic food isle in your grocery store.  So yummy!!!!

So be sure to comment below or follow if you give this one a try!

Happy Cooking!
Sarah


Crockpot Vegetarian Black Bean and Mushroom Chili
adapted from http://www.eatingwell.com/recipes/slow_cooker_black_bean_mushroom_chili.html

1 pound dried black beans, (2 1/2 cups), rinsed
1 T extra-virgin olive oil
1/4 cup mustard seeds
2 T chili powder
1 1/2 tsp ground cumin
2 medium onions, coarsely chopped
1 large green pepper, chopped
1 pound mushrooms, sliced
1 cup of fresh salsa (I used store bought from the produce section, but you can use homemade too)
1/4 cup water
5 1/2 cups vegetable broth
1 6-ounce can tomato paste
1-2 T canned chipotle peppers in adobo sauce,seeded and minced
assorted toppings such as shredded cheese, Greek yogurt, and/or cilantro

First prep the beans - either soak them overnight, or put them in a large pot, cover them with water, and bring it to a boil.  Boil for 5 min then turn the heat off and allow the beans to sit for 1 hour.  Then drain and rinse them again. 

Combine oil, mustard seeds, chili powder and cumin in a large pot, (I used the same one I had cooked the beans in). Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, peppers, mushrooms, salsa and water. Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes.

Uncover, add the tomato paste and stir often until the juices begin to evaporate and the vegetables are lightly browned, about another 5-10 minutes.

Add broth and chipotles and mix well.  Place the beans on the bottom of a 6 quart slow cooker.  Add the vegetable mixture and stir until well combined.

Cook on HIGH for 8 hours, or until the beans are tender.

Serve immediately!  So good with just a little cheese on top!  And the next day, I enjoyed the leftovers over a bed of sauteed spinach topped with 2 fried eggs for a little 21 day Fix deliciousness.   Enjoy!!!

Greek Chicken Wraps

This quick lunch was inspired by my first week of the 21 day Fix Extreme!  So good, it doesn't even taste like it's super healthy!  And for you fellow fixers out there, it counts as 1 red, 1 blue, 1 yellow, 2 green, and 1 tsp. :)

Happy Cooking!
Sarah

Greek Chicken Wrap
original recipe by Sarah (serves 1)

1 whole wheat, high fiber (low-carb) tortilla
1 grilled or baked chicken breast, sliced
2 T hummus
1 cup (packed cup) of mixed greens
1/2 cup diced tomato
1/2 cup diced cucumber
1 tsp balsamic vinegar
1 tsp olive oil
1 T feta cheese
salt and pepper

Heat the tortilla in a frying pan (optional) and spread the hummus on the top.

Usually I have already made baked or grilled chicken breast on hand, but today I had to make some last minute.  I seasoned the chicken with salt, pepper, garlic powder, onion powder, and italian seasoning.  Then I just sprayed my pan with cooking spray and sauteed the chicken on each side for 3-5minutes. 

I toss the salad greens, tomato, cucumber, olive oil, vinegar, salt and pepper together in a bowl.  Then top the tortilla with the salad, and sprinkle with feta.

Last step is to top with the sliced chicken breast and you are ready to go!

You could knife and fork it, but why not try to pick it up? 

So yummy!!!  Enjoy! 

For more healthy eating tips or 21 Day Fix recipes, visit me on Facebook:  The Healthy Home Revolution or on Instagram: @healthy.home.revolution

Healthier Bolognese Sauce

Eating healthy does not mean bland and boring.  If I had to eat grilled chicken and steamed veggies everyday I would cry...literally bawl into my hands.  Actually, I just wouldn't do it!  I'm a foodie at heart.  I love complex flavors, textures, and ingredients - but I NEED simple recipes to incorporate into my busy life.

Ever had pasta bolognese? Its one of my hubby's favorite Italian dishes to order out.  At most restaurants I've been to, it's greasy and heavy (although quite delicious) and my stomach doesn't always  like that.  So I went on a quest to make a healthier version to enjoy in my home, even while eating clean.  The key is to drain your ground beef and also let it sit on some paper towels to soak up the extra fat.  The other secret???  An entire bottle of red wine!!!  Yup, that's right...one full bottle.  It cooks down and adds so much flavor.  And of course you'll need an extra glass (or two) to drink while you enjoy your masterpiece. :) 

So please give this recipe a try today!  I think you will love it!!!

Happy Cooking!
Sarah

Healthier Pasta Bolognese
1 onion, chopped
2 carrots, chopped
2 stalks of celery, chopped
2 cloves of garlic, minced
1lb 90% lean ground beef
1 can tomato paste
1 (15 oz) can diced tomatoes, blended
1 bottle red wine
Salt & pepper to taste
2 bay leaves
1/2 tsp dried thyme

Start off with browning your beef in a large pot (I use my dutch oven) over medium heat.  Cook until no longer pink.   Drain it on a large plate lined with several paper towels. 

Then we need to start building the sauce by sauteing the vegetables.  Saute the onion, carrots, and celery until translucent.  Then add the garlic and cook only until fragrant.  Do not burn the garlic...it can happen super fast.  So be careful. 

Next, add the can of tomato paste and allow that to cook a little.  It should start to develop a darker color and deep colors mean rich flavors in the end.  Yummy!

Now you can add the bottle of wine and deglaze the pan (scrape up all the yummy brown bit stuck on the bottom of the pan).  Then add your diced tomatoes, herbs, salt, pepper, and beef back in to the pot. 

Now you have to be patient and allow this to cook down over time...I'm talking 2-4 hours.  The more patient you are, the better the flavor will be.  Here is what it looks like after 3 hours on medium -low heat. 

After 3 hours?  A nice, thick, rich, and hearty meat sauce.  Delicious!!!  If your sauce starts to get too thick, add a little water and put the cover on the pot. 

 

Now the pasta...for a restaurant quality pasta dish, DO NOT OVER COOK THE PASTA!!!  You are better off with aldente pasta and finishing it in the sauce, just like they would at your favorite Italian spot. 

Cook the pasta in very salty water according to the package (if it doesn't give you a time for aldente then cook it 1-2 minutes under the time listed).   Please reserve 1-2 cups of the pasta water before you drain it...this helps to bring the dish all together. 

So here we go - back to our beautiful sauce...turn the heat to low.  We will finish the pasta off in the sauce. 

Add the pasta and 1/2 cup pasta water to the sauce.  Toss it together and add more pasta water if necessary until its to a consistency that you like (and this is personal preference - please note that the pasta absorbs more sauce and liquid as it sits so keep that pasta water around just in case). 

Yummy!!!  Looks so good!  Serve with some parmesan cheese and a large salad. 

I want to eat some right now...

Enjoy!!! 

The 21 day Fix Review

The 21 day Fix is amazing!  I can't get over how awesomely easy this program is for anyone to follow - whether new to exercise and eating clean, or looking to step up your game, you will not be disappointed.  Honestly, I've been working as a fitness instructor for 4 years and this program did things for my body that I haven't been able to on my own.

Why do I like this program?  The eating plan is simple - lists of foods you can eat and a way to portion them out throughout the day.  Plus I am not hungry - in fact it's quite the opposite.  I have a hard time eating everything I'm supposed to.  I feel full and amazing.   My digestive discomfort and bloating is gone, I have an increased energy level, and I feel strong.  The workouts are great - only 30 minutes and totally manageable as a busy mom (or dad).  They are challenging but not too crazy, and there is a modifier for moves I need to work on.  Love it! 

If you or someone you know have questions for me about my experience with the 21day Fix please email me at healthyhomerevolution@gmail.com .  

In the meantime, I'm getting back to my challengers on Facebook to help them stay accountable, motivated, and successful along the way.  Want to join my challenge group?  Email me or find me on Facebook.  :)

Enjoy your day!!!
Sarah

My salads for the week - meal prep is the key to success!!!

Slow Cooker Vegetable Lentil Soup with Sweet Potatoes

There is nothing better than a warm, comforting bowl of hearty soup in the fall or winter months - unless that soup is made in the crockpot!!!  Yes!  If you haven't discovered a crockpot or slow cooker, then get yourself one...it will change your life. 

This recipe, like many crock pot recipes, can be prepared the night before.  Just chop up all your veggies and pre-measure your ingredients.  Then you can just dump everything in the crockpot the morning of and let it cook away all day.  

This Vegetable Lentil Soup with Sweet Potatoes is a great Meatless Monday treat and the leftovers make great lunches!  Enjoy!!!

Happy Cooking!
Sarah

Slow Cooker Vegetable Lentil Soup with Sweet Potatoes
recipe based on http://www.eatliverun.com/crock-pot-lentil-sweet-potato-soup/

4 large carrots, chopped
4 stalks celery, chopped
1 onion, diced
2 large sweet potatoes, peeled and cubed
1.5 cups chopped green beans
2 cups green, brown, or black lentils
1/2 tsp dried rosemary
1 bay leaf
1 tsp dried oregano
4 cloves garlic, minced
1 15-oz can diced tomatoes
64 oz vegetable broth
2 tsp salt (or to taste)
1/2 tsp pepper

Chop and mince up all your veggies and throw them in the crockpot (a.k.a slow cooker).

Measure out your lentils...I only had a little green lentils left, then I used black lentils....no big deal.  Any color should work.

Dump in the tomatoes, seasonings, and lentils. 

Then add the vegetable broth.  Cover and cook on low for 8-10 hours.  These lentils are not pre-soaked or pre-cooked, so they need time to plump up.  Besides, I think the longer you cook it the better for soups. 

And it magically turns into this masterpiece!!!

Yummy!!!  Look at all that hearty vegetable goodness!  I love lentils!!! 

Serve immediately and enjoy!