Mexican Chicken Chilli in Slow Cooker

So Halloween weekend!  I've never been 'gung ho' Halloween.  I mean I love candy and parties...But dressing up is just a pain for the most part and it stresses me out!  We are going to a Halloween party tomorrow and I do have my "costume", except for my wig  If it's not in the mail tomorrow, I don't know what I'm going to do.  Also, my costume is kinda silly and people (except for the people at this party) won't even know who I am until they see me with John, and even then, it's very much a 2011 costume.  I'm doing it for John though based on his "favorite" song (Don't ever say I'm not a good wife :P).  Maybe I'll post a picture later if it all works out.  Are you dressing up for Halloween this year?  If so, what are you being?

I totally failed in posting this on Wednesday like I had planned. Oh well, regardless of when I posted it, it is still delicious!  This is modified from a Weight Watchers recipe that I found on Photo a Day, so that goes to show that it is low in calories too!  But still so hearty and fulfilling!

Mexican Chicken Chili in Slow Cooker

-1/2 c onion
-1 16 oz. can black beans (drained and rinsed)
-1 16 oz. can kidney beans (drained and rinsed)
-1 14.5 oz. can tomato sauce
-1 14.5 oz. can diced tomatoes
-3/4 c chicken or vegetable broth
-2 c frozen corn
-2 chicken breasts
-1 packet taco seasoning (If you have an ethnic aisle in your grocery store, there are so many options)
-1 tbsp cumin
-1 tbsp chili powder
-a dash of cayenne pepper (optional)

Combine all ingredients in the slow cooker.  Cook for about 5 hours on High, or 8 hours on low.  Shred chicken, then cook for an additional 15 minutes or so.

Spicy Chicken Sauce in the Slow Cooker

I'm writing a post for crock pot Thursday...on Wednesday.  So you can make it on Thursday.  I started crock pot Thursday because I don't get home from work until about 6:30 and thought it would be nice if dinner was pretty much ready when I got home.  Also, our favorite TV shows are on that night so it gives me more time to relax and enjoy the good ol' TV.  The Big Bang Theory and The Office are the shows I am referring to by the way.  They just crack me up every time.  We have also been watching Whitney.  I'm still not sure what I think about it but it's funny enough.  I watched one of her stand up routines earlier this summer and thought it was pretty dang good, so thought why not watch the show?  I'm still eh about it though.

So as I was just reading the word "crock pot", I wondered if I should use the "slow cooker" instead?  It's kind of like the whole tissue/Kleenex thing.  I don't even know if my slow cooker is actually a crock pot or not.  So I will just say slow cooker from now on.

Anyway, I made this Spicy Chicken Sauce for dinner last Thursday.  I got the inspiration from the September 2011 issue of Rachael Ray.  However, that recipe wasn't in a slow cooker, and I made quite a bit of changes.  I also would typically serve this dish over quinoa, but this time I served it over whole wheat pasta with spinach because I knew John was hankering for pasta (he always is).  So do whatever you are hungry for...it was delicious with pasta, but it would be with quinoa, rice, plain, or wrapped in a tortilla as well!  This recipe served 2 of us with leftovers.  And we eat a little more than a normal serving size so it could potentially feed a family of four.

Spicy Chicken Sauce

-2 chicken breasts, chopped
-1 small onion sliced, about 1 cup
-1 jalapeno chile chopped (seeded and de-ribbed unless you want it super spicy)
-3 cloves garlic minced
-1 can diced tomatoes with green chiles (You can also use plain diced tomatoes if you prefer)
-1 cup vegetable or chicken broth
-Salt and Pepper
-Juice from 1 lemon (about 1 tbsp)

Combine all ingredients in slow cooker.

My slow cooker cooks pretty fast so this was done in about 5 1/2 hours on low.  However, all slow cookers cook differently.  Typically I would cook this on high for 5 hours and low for 8.  You probably know how your slow cooker works so do what you think would work best based on how your slow cooker cooks and your schedule.

chicken mozzarella roll ups

So John's friend was coming over to dinner.  Well...I guess he's kinda my friend too.  It's weird.  John seems to have more highschool/college friends in the area, and they are all nice enough to include me in everything.  So anyway,  I wanted to make him at least a semi good dinner because he lives by himself and goodness knows what he normally eats.

I had some fresh mozzarella and tomatoes I had to finish before they got moldy along with my ever present pesto that I thawed out the night before.  So I decided on these roll ups and they were quite good.

Chicken Mozzarella Roll ups:

-chicken tenderloins
-mozzarella cheese
-pesto (store bought or homemade recipe at the bottom of this post)
-roma tomatoes
-salt
-pepper
-olive oil

Depending on how many people you will be serving use as many tenderloins as you think you will need (I used 11: 4 roll ups each for the guys, and 3 for me)
Smash them a little bit so they are thinner and easier to roll.
Put a small spoonful of pesto, a piece of tomato, and a piece of cheese on each.  roll up and place on baking sheet seam down.
Put olive oil on top (I have one of those olive oil sprayer things that work really well, but you could also brush it on) then top with salt and pepper.
broil for 8-10 minutes until slightly browned on top.

I served these with a big salad and homemade garlic breadsticks (I would post the recipe but they really weren't that good)

I just love basil, tomatoes, and mozzarella together.  So I thought this would be a good combo and I was right.  There are so many ways you can make these chicken roll ups so I might be posting more recipes.  And if you come up with any other delicious ideas, please let me know!

Spicy Asian Chicken over Quinoa

This recipe is based on a recipe I found in the January 2011 issue of Real Simple magazine on page 138.

1 cup quinoa or rice (Varies depending on how many you are making for. 1 cup generally serves 4 people)
1 large egg
1/4 c cornstarch
Boneless chicken breasts
As much olive oil as you think is needed
1/2 pound Brussels sprouts slices (more or less depending on how much you like them)
2 garlic cloves
1/2 cup carrots
3 tbsp soy sauce
3 tbsp vinegar
1 tbsp brown sugar
1 tsp sesame seeds
1 red fire roasted pepper in jar (This isn't necessary, if you don't have it don't go and buy a jar.  Can substitute red bell pepper)
1 tbsp natural peanut butter
several shakes of cayenne pepper (more or less depending on how spicy you like it)
a couple shakes of ground ginger


1.  Cook quinoa according to directions

2.  Heat olive oil in skillet.

3. Beat egg, add chicken, mix until chicken is coated, then add cornstarch.  Pour mixture into skillet.

4.  Cook until browned and done in the middle.  Transfer to plate.

5.  Add more oil to pan and dump chopped carrots, garlic, and brussels sprouts until cooked and a little soft. Then add soy sauce, vinegar, 1/2 c water, sugar, cayenne pepper, ginger and sesame seeds. Cook until liquid begins to thicken.

6.  Add chicken mixture, red peppers, and peanut butter.  Stir until everything is coated.

7.  Serve over top of quinoa or rice and enjoy!