Monday, December 19, 2011

Crockpot Chicken Taco Chili

I have finally joined Pinterest and have had some time the last few days to try it out and I love it! I found this great recipe which can be found on the Photo a Day blog. This is an easy recipe that you can throw in the crockpot before work and have it be ready when you get home.

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 0z. (3) boneless skinless chicken breasts
chili peppers, chopped (optional)

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder, chili peppers and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours.

Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.

Top with some low fat shredded mexican cheese and serve.

This was such an easy and delicious recipe that was great as leftovers. I think it may have even tasted better the second day.

Question: Have you tried out Pinterest, if so what are your thoughts on it?

Glazed Pecans

Tonight I made my annual glazed pecans for the holidays, which is a great gift to be able to give to family and friends.
The recipe is super easy with only a few ingredients and they are so delicious. I usually have to hand them out right away because if not I will eat the entire batch.
2lbs shelled whole pecans
4 eggs whites
2 cups sugar
2 sticks vegan butter
1 tsp vanilla extract

Preheat oven to 350 degrees.  Beat the egg whites until thick and gradually start to add in the sugar. Once beaten together fold in pecans.

In a separate bowl melt the butter on the stove top and mix in the vanilla. Fold the butter and vanilla into the pecan mixture and coat all pecans.

Place mixture into a large glass baking dish (I use a 9x13 Pyrex dish).

Cook in the oven at 350 turning every 10-15 minutes until there is no remaining liquid left in the pan. Usually I cook them for about an hour or so but once the liquid is gone they are done. Be sure to let the mixture cool entirely before transferring the pecans to a container. If you store in an air tight container they will last indefinitely.

Question: What is your favorite recipe to make for the holidays?

Friday, December 9, 2011

Protein Loaf

The other night I cooked up a protein loaf with a recipe I got from my trainer. The recipe is super easy and it actually tastes very good.

Protein Loaf
1 cup egg whites
1/2 cup oats
1/2 scoop of vanilla protein powder
1 tablespoon cinnamon
1packet stevia

Mix together thoroughly and place in a mini loaf pan. Cook for about 30 minutes on 350 or until the loaf looks cooked through.

The next morning I brought the loaf to work heated it up in the toaster oven and topped it with frozen berries I microwaved.


This is a great breakfast you can make the night before and have it the next morning. This loaf was enough to have for two breakfasts and it actually fills you up.

Question: What are some of your favorite quick and easy breakfast recipes?

Sunday, December 4, 2011

Turkey Trot 5k

Sorry this is late but this week has been super busy with work and whatnot. I wanted to do a quick recap of the Thanksgiving Day Turkey Trot my sister and I did. It was your typical 5k Turkey Trot so my sister decided to push Abigail for her first 5k race!
As you can see she was a little scared at first
 A friend of mine also joined us and pushed her little son, aren't they so cute?

Luckily the race course was fairly flat except one hill around mile 2 but my sister was a rock star and had no problem pushing Abigail up the hill.

 The race was by far not my fastest but it was one of my favorites mainly because I was able to run it with people I love!
Abigail and I after she finished her first 5k
Question: Do you ever run races for fun instead of for a PR?