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Oat & Yogurt Flatbread with Green Sauce and Tomatoes

4/30/2020

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Oat & Yogurt Flatbread with Green Sauce and Tomatoes
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April 30, 2020 at 01:29PM
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Spinach and Quinoa Patties

4/30/2020

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Spinach and Quinoa Patties
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Spinach and Quinoa Patties

These spinach and quinoa patties are delicious, vegetarian and packed with protein and nutrients! They almost make me think I’m eating a chicken cutlet or meatball, without the meat.

Quinoa and Spinach Patties with a poached egg on top.
Spinach and Quinoa Patties

These vegetarian patties make a delicious main, perfect with an egg on top or serve them along a salad. And because they make a lot, they are also great to make ahead for meal prep! If you love quinoa, you may also like Salmon Quinoa Burgers, Quinoa Huevos Rancheros Bowls and Southwestern Black Bean Quinoa Mango Salad.

These spinach and quinoa patties are delicious, vegetarian and packed with protein and nutrients! They almost make me think I'm eating a chicken cutlet or meatball, without the meat.

These Spinach and Quinoa Patties make enough for several meals which makes them perfect for meal prep. I had one topped with a poached egg for breakfast which was super yummy. The rest I served as a main course for dinner with a big avocado salad and felt quite satisfied. I can’t help thinking how good this would be with melted cheese on top in place of a burger to make it more of a veggie-quinoa burger.

Another bonus, these quinoa patties are inexpensive to make, and can be adapted for gluten-free diets.

The recipe was adapted from Heidi Swanson’s cookbook Super Natural Every Day (affil link). Her original recipe calls for kale, but since I made them on a whim, all I had was spinach and that worked out just fine. My (meat-loving) husband even thought they were great.

Variations:

  • Swap the spinach for kale
  • Make them dairy free by swapping the Parmesan cheese for nutritional yeast.
  • If you prefer to bake them, Bake in a preheated oven 375 for 8 to 10 minutes on each side.

quinoa in a measuring cuphow to make quinoa pattieshow to make quinoa pattiesThese spinach and quinoa patties are delicious, vegetarian and packed with protein and nutrients! They almost make me think I'm eating a chicken cutlet or meatball, without the meat.Quinoa and Spinach Patties with a poached egg on top.

More Quinoa Recipes You Will Love

Quinoa and Spinach Patties

Prep Time: 5 mins

Cook Time: 55 mins

Total Time: 1 hr

These quinoa patties are delicious, vegetarian and packed with protein and nutrients!

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups water
  • 4 eggs, whisked
  • 1/3 cup Parmesan cheese
  • 3 large scallions, sliced thin
  • 3 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1 cup steamed spinach, chopped (frozen is fine)
  • 1 cup plain breadcrumbs, for GF, be sure to use GF breadcrumbs
  • 1 teaspoon olive oil

Instructions

  • Rinse the quinoa thoroughly and place the grains in a medium sauce pan with 2 cups of water. Bring the water to a boil and reduce to a simmer.

  • Cook until quinoa is tender and has absorbed the liquid, about 20 minutes. Let it cool.

  • In a large bowl, combine the cooked quinoa, eggs, Parmesan, scallions, garlic, salt, steamed spinach, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. The batter should be moist, but not runny. Form patties 1/4 cup each.

  • Heat the oil in a large non-stick skillet over medium-low heat. In 2 or 3 batches, cook the patties covered for 8-10 minutes on each side, or until browned and golden.

Nutrition

Serving: 2patties, Calories: 236kcal, Carbohydrates: 30.5g, Protein: 11.5g, Fat: 7.5g, Saturated Fat: 2g, Cholesterol: 110mg, Sodium: 429.5mg, Fiber: 3g, Sugar: 2g

Blue Smart Points: 5

Green Smart Points: 6

Purple Smart Points: 3

Points +: 6

Keywords: quinoa and spinach patties, quinoa patties, quinoa patties recipe, quinoa patty recipe, vegetarian quinoa patties

 

posted April 30, 2020 by Gina





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April 30, 2020 at 10:46AM
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Editors Picks: Kitchen Organizers

4/30/2020

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Editors’ Picks: Kitchen Organizers
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Editors’ Picks: Kitchen Organizers

An organized kitchen doesn't have to be super minimal; it just has to function well. These editor-approved kitchen organizers help make the tools and ingredients in your kitchen more visible and accessible, so you can cook with more ease and joy!

Photography Credit: Andy Christensen

I think it’s safe to assume we would all like an organized kitchen, but what does that even mean? An organized kitchen doesn’t have to be minimal or arranged with military precision; it just has to function well, and function better than it did before we organized it!

That’s where kitchen organizers come in. The best organizers keep us from having to hunt for an ingredient or tool. They make things more visible and accessible, and sometimes as a result, nicer to look at, too!

Here are a few of our favorite editor-approved kitchen organizers.

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April 30, 2020 at 09:31AM
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Should I Have a Pro Sharpen My Knives?

4/30/2020

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Should I Have a Pro Sharpen My Knives?
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How should you take care of your knives? Can you adequately sharpen them at home or should you leave it to the pros? What's the difference between honing and sharpening? Here's our advice!

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Photography Credit: Andy Christensen

READER QUESTION: Are there any good knife sharpeners for home use, or should I take my knives to a professional for sharpening?

Great question! To start, let’s quickly recap on knife care terminology.

  • Sharpening a knife shaves off a bit of metal to bring back the knife’s sharp edge. If you’re a frequent home cook and use your knives at least once a day, you should sharpen your knives 2 to 3 times a year.
  • Honing a knife with a honing steel realigns the edge and helps keep the knife sharp. It doesn’t remove metal like sharpening. If you’re cooking a lot, you should hone your knives 2 to 3 times a week.

Professional knife sharpeners charge on average about $1 an inch, or $8 to sharpen an 8-inch chef’s knife. This is a great option if you have want to offload the responsibility and ensure your knives get a tip-top treatment. Depending on how many knives you use regularly, though, it can get costly if you’re having them sharpened a few times a year, especially since you’ll still want to purchase a honing steel to use at home. (I like this one, but this is a more budget-friendly pick.)

If you want to take charge of your knives and do your own sharpening, there are good knife sharpeners for home use. They’re not cheap, but could still be cheaper than professional sharpening when you consider the cost of sharpening knives a few times a year over many years.

I have and use this electric knife sharpener from ChefsChoice. I got it as a gift years ago, and it has been a solid performer — it’s fast, easy to use, durable, and most importantly, really works to get my standard 20-degree edge knives super sharp again.

If I were buying an electric knife sharpener now, though, I’d go for the updated 15 Trizor XV model, which comes in at $10 more than the model I have. It’s universally praised for being an electric sharpener that can do all the things: sharpen, hone, and polish both Western-style knives with 20-degree edges (serrated, too!) and Japanese knives, with their thin, razor-sharp 12 to -15-degree edges. Even better: it can turn a knife with a 20-degree edge into one with a super sharp 15-degree edge.

Hope that’s helpful!

-Cambria, Product and Lifestyle Director, avid knife-user, and pro electric knife sharpener

NOW PUT THAT KNIFE TO USE!

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Cambria Bold

Cambria Bold is the Product and Lifestyle Director for Simply Recipes. She has almost a decade's worth of online editorial experience and know-how, first as the Managing Editor for Apartment Therapy's green living site Re-Nest (RIP) and later as the Design and Lifestyle Editor for The Kitchn. She lives in St. Paul, Minnesota with her husband and their two little girls.

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April 30, 2020 at 09:30AM
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Vegan Babka Cinnamon

4/29/2020

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Vegan Babka, Cinnamon
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Everyone is on a baking kick right. Comfort food. Dough. Buttery flavors. Caramelized sugar. Chocolate. Oh yeah. And Babka is a recipe I have been seeing pop up lately. Looking for a baking challenge, I decided to dive in. This Cinnamon Vegan Babka is insanely delicious. Plus, I try a few Mini Babkas too! If... The post Vegan Babka, Cinnamon appeared first on HealthyHappyLife.com.

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April 29, 2020 at 03:37PM
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Horchata

4/29/2020

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Horchata
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Horchata is a popular Latin American rice-based drink. This sweetened cinnamon-vanilla beverage is common in the Mexican taquerias that pepper San Antonio, Texas, the city I now call home.

Scan any restaurant that specializes in authentic Mexican food and you’re sure to find a machine that has this white liquid bubbling away inside. Its creaminess and cooling powers make it the ideal counterpart for the spicy salsas and chilies common to this part of the world.

Horchata de arroz (rice) morphed from the orxchata, which is Spanish in origin. Many Spanish speaking countries have their own versions of a grain-based drink, Puerto Rico has one made from sesame seeds, but this version made with rice seems to be the most popular and commonly known.

It’s so easy to make horchata from scratch! You probably have all of the ingredients in your pantry already, so I urge you to give it a shot and make horchata at home.

WHAT’S IN HORCHATA?

For all the complexities of its flavor—it’s creamy, earthy, refreshing, and spiced—horchata’s ingredients are really quite simple. The main ingredient is technically water, the second being rice, of course. But cinnamon and vanilla are both used as supporting flavors to pull the two together in a drink that tastes more complex than it really is.

Milk and granulated sugar are commonly added to the rice water base. The milk and sugar sweeten and put the figurative bow on the drink. I use sweetened condensed milk instead. For me, ease and efficiency reign supreme, so I’m killing two ingredient birds with one stone.

A large mason jar of easy homemade horchata with a cinnamon stick inside is in front of a similar glass and a pitcher of homemade horchata. A small bowl of rice and cinnamon sticks are to the left.

WHAT DOES HORCHATA TASTE LIKE?

Despite the fact that it doesn’t contain nuts, horchata has a nutty flavor. For me, Horchata should taste milky with a hint of that nuttiness.

Cinnamon and vanilla should only kiss your taste buds, not be the prominent flavor of horchata. Horchata’s sweetness isn’t cloying like some flavored milks tend to be. I find the best horchata is one whose flavor, when you take a sip, dissipates, leaving you craving more and more. When horchata has those qualities, I can knock back an obscene amount of the stuff!

Of course, you can always add more cinnamon and vanilla if it suits you.

DO YOU DRINK HORCHATA COLD WARM OR HOT?

Horchata is always served very cold and often on the rocks. Because of this, yours should be full-bodied when mixed, in order for your drink to be watered down properly by the addition of the ice cubes. Store the horchata in the fridge because ice-cold is where it’s at.

HOW DO YOU MAKE HORCHATA? 

Horchata is such a straightforward drink to make: Prepping the star ingredient is as simple as a quick rinse of long-grain white rice, which rids the grains of any excess starch that can thicken the horchata. Steep a cinnamon stick in some water, then blend the rice and cinnamon together to break down both ingredients.

The mixture is steeped for three hours to infuse the rice and cinnamon flavors into the water, which is later strained away to produce the horchata.

Sweetened condensed milk and a splash of vanilla are added to the rice-water base to make a sweet, creamy agua fresca. Stir before serving to ensure the heavier condensed milk and cinnamon are blended into each glass.

Overhead view of two mason jar mugs of easy homemade horchata over ice with cinnamon sticks inside. A pink striped linen is underneath. Additional cinnamon sticks and a small bowl of rice are in the lower left corner.

SWAPS AND SUBSTITUTIONS

I steep a cinnamon stick and use the infused water (and stick) to flavor my horchata. While you can most certainly use ground cinnamon instead, I like to keep my horchata as light as possible and find the cinnamon stick method maintains that lightness.

If you’re lactose intolerant, keep your stomach happy by replacing the sweetened condensed milk with lactose-free condensed milk. If, however, you stick to a vegan diet, a condensed coconut milk may be substituted with the understanding that the flavor of the rice may be weakened.

You can also go the traditional route by omitting the sweetened condensed milk and adding a cup of whole milk and 3/4 cup of granulated sugar instead. But, really, who wants to add more work to this recipe?

HOW TO MAKE BOOZY HORCHATA

Can you add alcohol to horchata? Ab-so-flippin’-lutely! As a matter of fact, those in the know have already bottled alcoholic Horchata! Spiced rum is the best mate to Horchata. It creates a spiked chai-tasting cocktail which I’m so here for!

Bourbon is another great way to liven this Horchata up. An ounce of your favorite spirit shaken into three ounces of horchata and poured over ice is where it’s at.

A large mason jar of easy homemade horchata with a cinnamon stick inside is in front of a similar glass and a pitcher of homemade horchata. A small bowl of rice and cinnamon sticks are to the left.

HOW LONG WILL HORCHATA LAST? 

As with anything that contains milk, Horchata will keep in the fridge for five to seven days. I guarantee you, though, you’ll use it up well before then.

CAN YOU FREEZE HORCHATA?

In the past, I’ve frozen horchata in ice cubes to add to other drinks. If you want to make a large batch to freeze, do so with confidence!

Transfer the prepared Horchata to a freezer-safe container. Keep it frozen for up to three months. Thaw it under refrigeration before giving it a vigorous stir to combine the ingredients which may separate and serve as usual.

MORE REFRESHING DRINK RECIPES





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April 29, 2020 at 09:08AM
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Homemade Tortillas

4/28/2020

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Homemade Tortillas
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Homemade Tortillas Recipe

When we lived in Austin, I fell in love with the homemade tortillas at Central Market. They were so fresh that when you bought them, the heat from the just-cooked tortillas would fog up the bag. It took everything I had to resist opening it up and eating one on the spot! I loved every kind of tortillas Central Market sold – flour, corn, and even multigrain – but their mitad & mitad were my favorite by far. Made with corn and wheat flour, they were the best of both worlds, with all the flexibility of flour tortillas and a delicious corn flavor to boot.

Now that we live in Chicago, we don’t get to enjoy Central Market’s “half & half” tortillas as often, so I finally developed my own corn and flour tortilla recipe. Over the last few months, Jack and I have been making them nonstop! They’re flexible and soft, with a chewy texture and rich corn flavor. If you’ve never had homemade tortillas, you have to try this recipe. It’s quick and easy to make, and the homemade tortillas are so much better than most store bought ones. Whip up a batch for Taco Tuesday, Cinco de Mayo, or dinner any night of the week, and take your tacos and enchiladas to a whole new level!

Tortilla recipe ingredients

Tortilla Recipe Ingredients

You only need 5 ingredients to make soft, flavorful homemade tortillas:

  • Masa harina – Masa harina is a traditional ingredient in tortillas and tamales. Made from corn that’s specially treated with lime, it has a delicious, distinctive corn flavor. You really need masa harina to make this tortilla recipe – regular cornmeal or corn flour will not work in its place.
  • All-purpose flour – Mixing wheat flour with the masa harina makes the tortillas soft and pliable.
  • Olive oil – I use olive oil because it’s what I keep on hand, but vegetable oil will work here too.
  • Very warm water – It brings the dough together.
  • Sea salt – It makes the masa harina’s bold flavor pop!

Find the complete recipe with measurements below.

Whisking together flour and masa harina

How to Make Tortillas

Ready to learn how to make tortillas? Check out this step-by-step guide first, and then find the full tortilla recipe at the bottom of this post!

First, whisk together the flour and masa harina. Add the oil, and use a spatula to mix until it’s completely incorporated.

Fork mixing dough

Next, add salt water. Dissolve the salt in the hot water and pour ⅔ cup of it over the flour mixture. Mix with a fork to create a clumpy dough. Then, mix in the remaining salt water.

Hands kneading dough Tortilla recipe dough

It’s time to knead! Scoop the dough onto a lightly floured work surface and knead until smooth. It should be a medium-stiff consistency, not soft like bread dough.

12 dough balls

After you knead the dough, divide it up and let it rest. Divide the dough into 8 or 12 portions and roll each one into a ball. Set them on a plate, cover them with plastic wrap, and let them rest for 30 minutes.

Dough ball in a tortilla press

While the dough rests, get your tortilla press ready! Place a piece of parchment paper on each side so that the press won’t stick to the dough. Alternatively, you can use a rolling pin to roll out the tortillas between 2 pieces of parchment paper.

How to make tortillas in a tortilla press

Finally, press and cook! Place a dough ball on your parchment-lined tortilla press and press down hard to flatten. Place the tortilla into a preheated dry cast iron skillet over medium heat, and cook for 30 to 45 seconds. Flip and cook for 30 to 45 seconds more. Remove it from the pan and wrap it in a kitchen towel to keep warm while you press and cook the remaining dough. That’s it!

Tortilla press with homemade tortillas

Tortilla Recipe Tips

  • Choose the size depending on how you want to use them. This recipe makes 12 small tortillas, which are ideal for tacos, or 8 large tortillas, which work great in enchiladas. If you want to use them for tacos, roll the dough into 12 balls before it rests. If you want to make enchiladas, roll it into 8.
  • Adjust the heat. You want your cast iron skillet to be nice and hot before you start cooking the tortillas, but once it’s preheated, it won’t stay at a constant temperature. Instead, it will get hotter as you work, so turn down the heat and/or cook the tortillas for a progressively shorter amount of time on each side. I typically start on medium heat and reduce it to low and start with 45 seconds per side and go down to 30.
  • Don’t overdo it. Great homemade tortillas are pliable – they can bend into tacos or roll up into enchiladas. Cook them just until brown flecks start to appear around the edges. If you overcook them, they’ll become crisp.
  • Wrap them up. This step is essential for making perfect pliable tortillas! When one comes off the heat, immediately wrap it in a kitchen towel. As you add tortillas, the towel will trap the heat and help the tortillas steam and soften.

Homemade Tortillas

How to Use Homemade Tortillas

We love to use these homemade tortillas for tacos or enchiladas, depending on how big we make them. Larger homemade tortillas are delicious in my Vegetarian Black Bean Enchiladas or the Zucchini Verde Vegan Enchiladas on page 157 of Love and Lemons Every Day.

Smaller homemade tortillas are fantastic for making tacos! Use them in any of these recipes:

  • Spicy Mango, Black Bean, and Avocado Tacos
  • Grilled Corn Tacos
  • Vegetarian Tacos with Avocado Sauce
  • Vegan Jackfruit Tacos
  • Healthy Breakfast Tacos

Homemade tortillas are best on the day they’re made, but if you have any leftovers, they’ll keep for 3 days in an airtight container in the fridge. You can also freeze them for up to 2 months.

More Favorite Mexican-Inspired Recipes

If you love this tortilla recipe, try making one of these Mexican-inspired recipes next:

  • Pico de Gallo
  • Best Guacamole
  • Green Chile Taquitos
  • Sheet Pan Nachos
  • Healthy Taco Salad
  • Stuffed Poblano Peppers
Click here to browse more recipes!

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April 28, 2020 at 10:19AM
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Editors Picks: Cleaning Tools and Supplies

4/28/2020

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Editors’ Picks: Cleaning Tools and Supplies
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Editors’ Picks: Cleaning Tools and Supplies

With cooking comes cleaning, which is why you should treat yourself to good cleaning tools and supplies! Here are our editor-approved cleaning picks for every kitchen.

Photography Credit: Andy Christensen

One thing we can always count on to follow a day of cooking is … cleaning up.

I know! Such a buzzkill, right? But washing dishes, wiping counters, and scrubbing pans go hand-in-hand with cooking, which is why good cleaning tools and supplies are just as important as good pots and pans! When you’re logging hundreds of hours in front of the sink, you deserve to be working with tools that’ll make the job a little bit easier and faster.

Here are our editors’ picks for the best cleaning tools and supplies for your kitchen.

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April 28, 2020 at 09:30AM
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Slow Cooker Chicken Tacos

4/28/2020

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Slow Cooker Chicken Tacos
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Slow Cooker Chicken Tacos

These easy Slow Cooker Chicken Tacos made in the crock pot with chicken breast, salsa, and spices are on repeat in my house!

These easy Slow Cooker Chicken Tacos made in the crock pot with chicken breast, salsa, and spices are on repeat in my house!
Slow Cooker Chicken Tacos

Chicken tacos are a popular dinner in my house. We love tacos because they are so customizable. You can switch up the meat, toppings, and tortillas, so you may never eat the same taco twice! Madison’s Favorite Beef Tacos and Fish Tacos are a couple of our favorites.

These easy Slow Cooker Chicken Tacos made in the crock pot with chicken breast, salsa, and spices are on repeat in my house!

However, lately Madison has been asking me to make these every week! These are the best chicken tacos because they are easy and tasty. One of those dinners that you dump in the slow cooker. Then, when it’s time to eat, it takes just a few minutes to whip up the simple limey slaw, slice the avocado, and heat the corn tortillas.

You can use chicken breast as I did here or make it with boneless chicken thighs, which we often do too.

Are chicken tacos healthy?

Yes, chicken tacos can be healthy – it all depends on the toppings. Cheese and creamy sauces are higher in calories than veggies. These healthy tacos are topped with a cabbage slaw and avocado. I use corn tortillas, which are a little lighter than flour tortillas.

How much chicken do I need for tacos?

To make 12 tacos, you need 1 1/2 pounds of chicken breasts. This chicken taco recipe has a serving size of three tacos, but you can definitely get more tacos out of the chicken, depending on how much you pile on the tortillas. If you need to make more than 12 tacos, you can easily double the chicken.

How do you make chicken tacos from scratch?

These chicken tacos are really easy to make from scratch.

Chicken. Start with the chicken since that takes the longest to cook. Season the chicken with adobo seasoning or salt, garlic powder, and cumin. Place in the slow cooker and cover with your favorite salsa. Cook on low for 4-6 hours or high 3 hours.

Once the chicken shreds easily, it’s done. Drain the excess liquid from the pot while keeping as much of the tomatoes from the salsa. Shred the chicken with two forks.

Chicken Taco Toppings

To make the cabbage slaw, combine the shredded cabbage, lime, salt, and cilantro and mix together. Slice the avocado and cut the lime into wedges.

How to Heat Corn Tortillas

Heat the corn tortillas over the open flame of your gas stove. Hold the tortillas one at a time with tongs for 15 to 30 seconds. Once they are slightly charred, put on a plate and cover with a towel to keep warm.

If you don’t have a gas stove or are short on time, you can microwave the tortillas. Put them on a plate and cover with a damp paper towel. Microwave for about 30 seconds until warm.

You can also heat tortillas in the oven. Wrap them in foil and bake for 10 to 15 minutes at 350 degrees until warm.

How to Assemble Tacos

Now that all your taco filling is ready, it’s time to assemble your tacos. Top each tortilla with chicken, slaw, and avocado and serve with lime.

To Make Ahead: You can make the chicken ahead and store in a container. Keep covered and refrigerate up to four days. To reheat, microwave in 30-second intervals until heated through.

To Freeze Meat: Let the chicken cool and store in a freezer-safe container. Freeze for up to three months. To reheat, transfer to the refrigerator overnight or reheat from frozen in 30-second intervals until heated through.

Variations

  • Use flour or whole-wheat tortillas instead of corn.
  • Swap the chicken breasts for boneless, skinless chicken thighs.
  • Top with guacamole instead of avocado slices. Just mash up some avocado and season with salt and lime for a simple guac.

easy crock pot shredded salsa chickenThese easy Slow Cooker Chicken Tacos made in the crock pot with chicken breast, salsa, and spices are on repeat in my house!my favorite slaw for tacosThese easy Slow Cooker Chicken Tacos made in the crock pot with chicken breast, salsa, and spices are on repeat in my house!

More Taco Recipes You’ll Love:

Slow Cooker Chicken Tacos

Prep Time: 2 mins

Cook Time: 4 hrs

Total Time: 4 hrs 2 mins

These easy Slow Cooker Chicken Tacos made in the crock pot with chicken breast, salsa, and spices are on repeat in my house!

Ingredients

  • 1-1/2 lbs boneless skinless chicken breast
  • adobo seasoning, or salt to taste
  • 1/4 tsp garlic powder
  • 3/4 tsp ground cumin
  • 1 cup chunky mild or medium salsa

tacos

  • 1 cup shredded red cabbage
  • juice of 1/2 lime
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon kosher salt
  • 6 ounces from 1 medium haas avocado, sliced
  • lime wedges for squeezing
  • 12 corn tortillas

Instructions

  • Season the chicken with adobo (or salt), then place in the crock pot and top with garlic powder and cumin.

  • Top chicken with salsa (no water needed).

  • Cover and cook LOW for 4 to 6 hours, until chicken shreds easily.

  • When cooked, drain excess liquid from the pot keeping as much as the tomato sauce as possible and shred with two forks. Cover and keep warm until ready to eat.

  • Make the slaw, combine cabbage, lime juice, cilantro and salt in a bowl and toss.

  • Heat the tortillas about 30 seconds on each side over the flame of your stove until slightly charred, transfer to a plate with a towel on top to keep warm and repeat with the remaining tortillas.

  • To serve, place 3 tortillas on each plate, top with chicken, slaw, sliced avocado and serve with lime wedges.

Nutrition

Serving: 3tacos, Calories: 474kcal, Carbohydrates: 44.5g, Protein: 45.5g, Fat: 13.5g, Saturated Fat: 2.5g, Cholesterol: 124.5mg, Sodium: 470.5mg, Fiber: 9.5g, Sugar: 4g

Blue Smart Points: 7

Green Smart Points: 10

Purple Smart Points: 7

Keywords: chicken tacos, crock pot, slow cooker chicken tacos

posted April 28, 2020 by Gina





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April 28, 2020 at 07:43AM
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Homemade Vegan Pizza Green Pepper Olive

4/27/2020

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Homemade Vegan Pizza – Green Pepper + Olive
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One of my favorite homemade vegan pizzas is this Green Pepper Olive Pizza. Vegan sausage optional, salty capers, fresh basil on top. The homemade crust, using my pizza dough recipe is super easy to make and bakes up light and bubbly with crisp edges. I dust the bottom of the crust with some corn meal... The post Homemade Vegan Pizza – Green Pepper + Olive appeared first on HealthyHappyLife.com.

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April 27, 2020 at 05:40PM
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    The Flat Belly Detox Drink Fix

     

    The Flat Belly Fix

    This is the only 21-day rapid weight loss system that allows you to easily lose an average of 1 lb a day for 21 days without feeling hungry or deprived. The unique and brand new techniques used in this System are proven SAFE. And they do not cause the rebound weight gain common to all the other rapid weight loss systems that are not backed by the latest science. The Flat Belly Fix System takes advantage of a recent scientific discovery that proves the effective weight loss power of an ancient spice. Combined with other cutting-edge ingredients in the patent-pending Flat Belly Fix Tea™ — that you can make right in your own kitchen in minutes — this System is the quickest, easiest and most enjoyable way to quickly get the body you desire and deserve. Click Here

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