Pulled Chicken Chili

Hello 2017! It’s been a while but we are back with some delicious and nutritious recipes to help you stay on track with your healthy New Years resolutions!

What else is there to make when it’s freezing everywhere other than chili? Yes, usually the meat is on the fatty side and it’s normally paired with some sort of fat-inducing carb. But this recipe packs the protein and subs out the starch for a carotenoid rich squash. And, it’s topped with some cruncy kale because tortilla chips are certainly on no ones diet right now 😉.

Ingredients

Chicken: One red onion, One garlic clove, One (any color, yellow used here) bell pepper, One can tomato paste, 2 tablespoons apple side vinegar, 2 tablespoons agave nectar, 3-4 boneless chicken breasts

Chili: 1 can tomato sauce, 1 can diced tomatoes, 1 can black beans, 1 can kidney beans (any combo of beans will work)

2 Spaghetti Squashes (serves about 5)

1 bag of chopped kale. Juice of 1/2 lime.

Directions: Dice veggies. Heat a skillet to medium heat. Brown veggies and then reduce heat. Stir in tomato paste, vinegar and agave. Add any hot spices you desire (cayenne, chipotle, cumin and black pepper used here). Mix until a cohesive paste. Lightly coat each chicken breast.

In a slow cooker, add 1/2 the can of diced tomatoes and 1/2 can of sauce. Add chili pepper and any other hot spices desired. Add both cans of beans. Place coated chicken on top. Add the remaining diced tomatoes and sauce. Cook on low heat for 4-5 hours. After about 2 hours, use a fork to break apart chicken.

Refer here for instructions on cooking spaghetti squash.

For the crunchy kale topping, spread the greens out on a cooking sheet. Drizzle lime juice over and sprinkle with cilantro if desired.

This is just the thing to warm you up without costing you your diet. The squash serves as a great base that will make you forget all about that pasta.

#Leftoverremix: Chicken Cobb Spaghetti Squash Salad

We have already covered how spaghetti squash makes for a great low carb alternative to pasta. But, that can’t possibly be its only reason for being. What’s great about spaghetti squash is that it’s texture and thickness are applicable to both a hot or cold dish, so adding a bit to a salad gives you a fun new throw-in to keep your salads vibrant and unboring.

We have taken a leftover half of squash from the previous entry using pesto and steak (which also includes instructions on cooking the squash). After forking out the goods and placing it on top of spinach, we added chicken, bacon, blue cheese crumbles, hard boiled egg, avocado, tomatoes and onions. Now, you may say that a cobb salad is not exactly the most healthiest of options, but the fattiest ingredients have been added in moderation (you got to live a little, even with a healthy lifestyle :).

You’ll find that the squash is a good absorber of dressings or just the cheese and bacon. So the next time you’re whipping up a Greek, Caesar, or Chef for guests, give them a little yellow shock by throwing in a bit of spaghetti squash.

Pesto Steak Spaghetti Squash

Spaghetti squash is the answer to your pasta craving. While a bit thicker, it has a similar consistency to angel hair pasta and can be prepared just as many ways. The problem is, people tend to think the direct opposite of this blog’s purpose: I’m eating healthy, so all I can eat my squash with is bland, old tomato sauce.

WRONG! Truth is, tomato sauce (at least to this blogger) is kinda boring without the heartiness of pasta and flavor of Parmesan. So, we will be creating a variety of spaghetti squashes that are anything but bland and ordinary, starting with this one.

Ingredients: 2 Spaghetti Squashes (feeds 5-6), 2 bell peppers, 1 yellow onion, 3 6-ounce steaks (round used here, if looking for a leaner cut, go with sirloin).

Pesto: Bunch of Basil, Parmesan cheese (go with the block, not the pre-grated), handful of walnuts (pine nuts are traditional, but cashews or walnuts work about the same), half clove of garlic, 2 tablespoons of olive oil, salt & pepper to taste

Directions: Half the spaghetti squashes down the middle and deseed. IMPORTANT: Lightly dust the inside with salt. This is crucial to remove moisture and prevent a soggy squash (horrible). Bake at 350 for 45- 60 minutes. Allow to cool. Use fork to remove squash “meat” into a bowl.

Pesto: Blend all pesto ingredients in food processor. Check that final product is moist enough. If not, add a little more olive oil and reblend.

Steak/Veggies: stir-fry onions and peppers in pan. After cubing steak, add to pan. We did not heavily season or marinade the steak because the pesto will do the talking. Lightly season with garlic powder, salt, and pepper. Cook for about 20 minutes. Test steak to make sure it is to liking (do NOT overcook).

Chewy Steak=Ruined Meal.

The meal is full of flavor and will make to forget about pasta, carbs, and that you are eating healthy altogether.