Crock Pot Seasoned Chicken and Veggies - 21 DF approved

Makes 6 servings

Ingredients:

Boneless, skinless chicken breast (4 small or 2 large)

1 can black beans - drained and well rinsed

small can chopped green chilies

1 cup frozen corn

1 large onion - diced

3 bell peppers - chopped

1 can diced tomatoes (no salt added)

salt and pepper to taste

2 TBSP chili powder

1/2 TBSP onion powder

1/2 TBSP garlic powder

1 tsp paprika

1 tsp cumin

*1 tsp red chili flakes (optional)

3/4 cup plain greek yogurt or 1/2 cup sour cream

fresh cilantro, flat leaf parsley or chopped green onions

Add chicken breasts to slow cooker and top with the rest of the ingredients minus the yogurt and cilantro. Give it a quick stir and cook on low 8-10 hours-until chicken is tender. Remove chicken or bring to the top and shred. Stir to combine along with yogurt/sour cream.

Continue to cook on low 20-30 minutes.

Serve topped with fresh cilantro, with tortillas or over rice. Add a blue of cheese or avocado! 

Each serving equals 1 red, 1 green, 1/2 purple, 1 yellow. Count additional yellows for tortillas and rice. 

Philly Peppers - 21DF approved

Ingredients:
3 bell peppers - cut in half, seeds and stems removed
olive oil
1 large sweet onion - thinly sliced
*1 cup sliced mushrooms (optional)
1 large skirt or flank steak or thin top round - *seasoned, broiled to preferred doneness (I did rare), sliced thin against the grain
1.5 cups shredded mozzarella cheese

Preheat oven to 400 and prepare a rectangular casserole with cooking spray. Lay bell pepper halves face down in the casserole and bake 15-20 minutes until tender but not mushy. Remove from oven but leave the oven at 400.

Heat olive oil in a large pan over medium-high heat. Add onions and sauté until almost tender - add mushrooms and finish sautéing until tender.
Remove from heat and add sliced meat to pan. Season with additional salt, pepper and a little cumin and onion powder.

Flip bell pepper halves over and sprinkle with .5 cup of the mozzarella. Fill each half evenly with meat/onion mixture. Top evenly with remaining cheese. Bake until cheese is melted and slightly browned.

*Seasoning:
salt
pepper
onion powder
garlic powder
cumin
a little cayenne
chili powder

Each half equals 1.5 green, 1 blue, .5-1 red (depending on how big your steak is)