Chicken Fajita Chili

Yet another crock pot Sunday dinner. I know, how monotonous. (Side note : the word monotonous is really boring to spell. Haha. Irony.) Anyway, my dinners on Sunday have been fast lately because during the holidays I always have a lot happening. Speaking of, I have a very short time to get Christmas dinner together. It's going to be a lot more mellow this year but it's still a lot to put together. Thankfully, Im serving a small crowd.

Okay, enough rambling. Onto the food.

Yields 6 servings.
261 calories per serving.
Recipe from Better Homes Test Kitchen.

INGREDIENTS
2 lbs chicken breasts, cut into 1 in pieces
1 tbsp chili powder
1 tsp fajita seasoning
1/2 tsp cumin, ground
2 cloves garlic, minced
2 14.5 oz cans diced tomatoes, no salt added
1 15 oz can white kidney beans, rinsed & drained
light sour cream
reduced fat cheddar cheese

DIRECTIONS
In a medium bowl combine chicken, chili powder, fajita seasoning, cumin, & garlic.
Toss to coat.
Coat an unheated large skillet with cooking spray.
Preheat skillet over medium-high heat.
Cook chicken, half at a time, in hot skillet until browned on all sides, stirring occasionally.

Place chicken in crock pot.
Add undrained tomatoes & beans.
Cover & cook on low heat for 4 - 5 hours or high heat for 2 - 2.5 hours.

Top with sour cream & cheese.



Personally, I think that this couldve used more fajita seasoning, maybe 2 tbsps because you really couldnt taste too much of it. Other than that, it was pretty damned good.

Nacho Cheese Chicken Chowder

I love easy Sunday dinners in the fall and winter. Throw a bunch of deliciousness in the crockpot & go about your day. I tend to do a lot of my cleaning on Sunday morning and early afternoon. To have the delicious food smells as Im cleaning & getting my place ready for the week.

Recipe from BHG dot com.
Yields 6 servings.
244 calories per serving.

INGREDIENTS
1 lb chicken breasts, cut into .5 in pieces
2 14.5 oz cans Mexican-style stewed tomatoes
1 10 oz can corn kernals
3 oz Mexican style cheese, shredded

DIRECTIONS
In a slow cooker stir together all ingredients.
Cover and cook on low heat for 4 - 5 hours.



So simple & so delicious. This smelled SO good while it was cooking. It reminded me of my mother's baked mac & cheese.

Hearty Beef Chili

It's started to get cold outside so, I decided that chili was an excellent idea.

Recipe from Diabetic Living dot com.
Yields 10 servings.
224 calories per serving.

INGREDIENTS
28 oz can diced tomatoes, undrained
10 oz can chopped tomatoes & green chile peppers, undrained
2 c tomato juice
2 tbsp chili powder
1 tsp ground cumin
1 tsp oregano
3 cloves garlic, minced
1.5 lbs beef stew meat, cut into 1 in cubes
2 c onion, chopped
1.5 c celery, chopped
1 c green pepper, chopped
2 15 oz cans black beans
cheddar cheese & sour cream to top

DIRECTIONS
In a crockpot combine undrained tomatoes, tomato juice, chili powder, cumin, oregano, & garlic.
Stir in the meat, onion, celery, & green pepper.

Cover & cook on low for 8 - 10 hours.

Add beans 30 minutes before serving.

Spoon into a bowl & top with a little sour cream & cheddar cheese.

Kielbasa & Bean Dish

We just got a crockpot this week so, I thought it would be suiting to take advantage of it for Sunday dinner. Im of Polish descent so kielbasa has always been part of my fall food intake. I actually wanted to visit the Polish deli that my grandfather frequents whenever he makes his kielbasa dish but, there just wasnt time this week. For Thanksgiving for sure!

Recipe from Food.com.
Yields 8 servings.
195.8 calories per serving.

INGREDIENTS
4 14.5 oz cans fat-free chicken broth
1 lb turkey sausage
15 oz can pinto beans, drained
15 oz can black beans, drained
4 medium carrots, chopped
3 stalks celery, chopped
1 lg onion, chopped
14.5 oz can diced tomatoes, undrained

DIRECTIONS
Mix all ingredients, except tomatoes, in a crockpot.
Cover & cook on a low-heat setting for 6 hours.

Stir in tomatoes.
Cover & cook on high-heat setting for about 20 more minutes.