If you're like us, weight loss is a constant struggle. As we document our journey, we'll share healthy recipes, workouts, and musings about life, marriage, and healthy living. Along the way, we hope to inspire you to eat healthy, move more, and live better!
-Lauren & Seth
Here's my original recipe for crockpot chicken stew. It's hearty, yummy, and low calorie. You can eat it by itself with a spoon or if you're like my husband, you might want to put it over some egg noodles or other type of pasta. It's comfort food that makes you feel warm all the way down to your toes and it's a recipe that even kids and picky eaters will love (if you have any of those in your life).
Step 1: Chop all your veggies and throw them in the crockpot!
Step 2: Add your spices and mix well.
Step 3: Add chicken to the crockpot. Cover with chicken broth.
Step 3: About 20-30 minutes before you serve, add peas, corn, and thickener and let it cook.
If you've never tried to make curry at home before, now is the time. It is such an aromatic dish and the epitome of comfort food. Plus, it'll impress anyone you have for dinner. I made my curry tonight with tofu because I wasn't in the mood to defrost chicken thighs - but you could certainly make this with chicken instead. Just cook the chicken until tender before adding to the curry.
The key to this dish is time. It's one of those dishes that you should make when you want to drink a glass of wine while you cook and enjoy the process. The longer you let this dish simmer, the more flavor it will have.
I love this with Trader Joe's brown rice. It comes in the frozen section and cooks perfectly in the microwave in only 3 minutes.
1 T. vegetable oil
1 small yellow onion, chopped
1 yellow bell pepper, chopped
1 orange or red bell pepper, chopped
1 head of broccoli, chopped
1 small zucchini, chopped
1 c. mushrooms, chopped
1 c. pineapple chunks (canned or fresh if you have it!)
1/2 of a 14 oz. package of firm tofu
1 can light coconut milk
1 1/2 T. curry seasoning
1/4 t. paprika
1/4 t. cumin
1/8 t. cinnamon
1/8 t. nutmeg
1/2 T. brown sugar
Put vegetable oil in medium high skillet. Saute onions, peppers, zucchini and broccoli. Hold the mushrooms and pineapple for later - they are added last.
While veggies saute (about 10 minutes), drain tofu and set out on paper towels to sop moisture. Then cut tofu into 1" squares and set aside.
Add 1/2 T. of curry seasoning, paprika, cumin, cinnamon and nutmeg to veggies. Mix well and let cook for 3 minutes. Add 1/2 c. coconut milk and let it simmer for 10 minutes.
Add another 1/2 c. coconut milk and another 1/2 T. curry seasoning. Let simmer for another 10 minutes.
Add the last of the coconut milk and the last 1/2 T of curry seasoning. Let simmer again for 10-15 minutes.
Add 1/2 T. brown sugar to pan. Mix and let simmer for 10 minutes.
Add mushrooms and pineapple. Let simmer for 10 minutes.
Add tofu, let simmer for 15 minutes.
Serve over brown rice or white rice.
Yields approx. 4 cups.
Serving size = 1 cup.
Weight Watchers points (not including brown rice) = 4 pts.
This recipe is one that my mother often made for us when I was growing up in Atlanta. I always looked forward to coming home from school on those days because the house smelled so incredibly delicious. This recipe is one of the absolute easiest dinners you can make. Simply put all the ingredients into the crockpot in the morning, set it on low for 8 hours, and dinner is served!
1 lb of ground turkey - browned in a skillet
1 small yellow onion, chopped
1 small can of roasted and chopped green chiles
1 can of stewed or crushed tomatoes
1 large can of crushed pureed tomatoes
1 can black beans, drained
1 can garbanzo beans, drained
1 can hot chili beans, undrained
1 packet of chili seasoning (I choose hot but you can go mild if you want)
1 T. siracha
light sour cream (optional)
shredded chedder cheese (optional)
In a large skillet, brown the ground turkey. Once brown, add packet of chili seasoning to the meat and mix well. Let cook for 1 minute.
Transfer meat into crockpot.
Add onion, green chiles, crushed tomatoes, pureed tomatoes, black beans, garbanzo beans, hot chili beans, and siracha. Mix well.
Set crockpot to low for 8 hours.
Serve with shredded chedder cheese and sour cream on top if you wish.
Since this is the first post of the blog, I thought I'd start with a nostalgic one. This is the first meal that Seth ever cooked for me so whenever I think about these enchiladas, I smile. When Seth and I had first started dating, he suggested that he would come over and we could cook dinner together. This chicken enchilada recipe is one of the ways he stole my heart. I was so impressed by how thoughtful he was to go to the store and get all the ingredients and then of course, I thought it was kinda sexy the way he took charge in the kitchen. I hope you enjoy!
Seth's "First Date" Chicken Enchiladas Recipe
2 chicken breasts, shredded and chilled
1 12 oz. botttle of Trader Joes red enchilada sauce
1 pkg. Blue corn tortillas
1 c. sharp cheddar cheese, shredded
1/2 c. scallions, chopped
In a 9x13 casserole dish, layer the bottom of the dish with enchilada sauce.
Place a small handful of chicken into each tortilla and roll them up, place them in the pan with the seam facing down.
Pour enchilada sauce over top of the rolled tortillas and sprinkle with cheese
Bake in the oven at 350 degrees for 20-25 minutes, uncovered.