Ok, here's the deal.
I like almost NEVER cook.
It's sad, but true.
The King of this blog is my personal chef.
No joke.
He loves to cook.
I love to clean.
We leave it at that.
So these recipes are from his amazing cooking skills.
Let me just say, I never starve.
He is always cooking up a storm in the kitchen.
Don't worry..
I kiss the cook too when he is done!
Southwest Chicken Tacos:
- 1 pound of Chicken (cut into strips)
- 1 packet of taco seasoning
- 1 can of White Shoepeg Corn
- 1 can of Black Beans
- 1 cup of Low Fat Cheddar Cheese
- 2 tomatoes diced
- Shredded lettuce
- Corn Tortillas
- Homemade salsa (or store bought)
- Guacamole (optional)
- 2-3 Tomatoes, diced
- 1/2 Red Onion, diced
- 1/4 Jalapeno, diced
- 5-7 stems of Cilantro
- Juice of 1 Lime
- 1/4 tsp Kosher Salt
- 1/4 tsp of Pepper
- 1/4 tsp of Pepper
1. Chop the cilantro finely and add to chopped onion, tomato and jalapeno.
2. Gently stir in salt and squeeze juice of lime over the top.
3. Stir until incorporated but careful not to smash the tomatoes.
4. Place in fridge for about an hour to marinade the ingredients together.
Directions:
4. Place in fridge for about an hour to marinade the ingredients together.
Directions:
After you cut your chicken breast into strips, heat a skillet over medium heat. Add chicken strips & cook it until the chicken is done. Next, sprinkle on the dry taco seasoning. Do not add any water! Heat for a few minutes and let the seasoning simmer into the chicken.
After chicken is all done, warm up the corn tortillas in the microwave for 15 seconds. Make sure your other ingredients are out and ready to go to. Place tortilla on the plate and add your toppings! Pretty simple recipe and DELICIOUS!
One of my new FAVORITE recipes is..
Cilantro Lime Chicken
It has so much flavor and melts in your mouth.
It has so much flavor and melts in your mouth.
Yum.
Ingredients:
Ingredients:
- 1 pound of chopped chicken
- 1/3 cup of fresh lime juice
- 1/3 cup of fresh lime juice
- 1/3 chopped cilantro
- 1/4 tsp. of Kosher salt
- 1/4 tsp. of pepper
- 1 tbsp. of garlic
- A sprinkle of cayenne and cumin
Directions:
Chop the garlic, snip the cilantro and zest a lime. Juice 3 limes. Cut one lime into wedges.
Chop the garlic, snip the cilantro and zest a lime. Juice 3 limes. Cut one lime into wedges.
Cut the chicken into chunks. You can skip this and cook them whole, but chunks cook faster.
Pour a little olive oil into a large skillet or sauté pan, just enough to not quite cover the bottom. Heat it over medium high heat until it’s very hot, almost smoking. Add the chicken and let it cook.
Pour a little olive oil into a large skillet or sauté pan, just enough to not quite cover the bottom. Heat it over medium high heat until it’s very hot, almost smoking. Add the chicken and let it cook.
Once the chicken is browned nicely on the bottom and will easily let go of the pan, sprinkle it generously with cumin and cayenne pepper. Let it cook another minute or two.
Reduce the heat to medium low and sprinkle in the garlic and lime zest. Stir it little and let it cook another couple of minutes, but be careful not to let the garlic burn.
Once the chicken is cooked through, next add the lime juice and stir up all the browned goodness from the pan.
Remove the chicken to a bowl or platter and sprinkle it with cilantro.
TA DA you're done!
Remove the chicken to a bowl or platter and sprinkle it with cilantro.
TA DA you're done!
*On the side is sautéed balsamic asparagus with cherry tomatoes and brown rice.
- 1 pound ground beef or ground turkey (we used turkey)
- 1 cup green bell pepper, chopped
- 1 cup onion, chopped
- 1 zucchini, sliced thinly (depending on size)
- 1 (24-ounce) jar of marinara sauce
- 1/2 cup fresh shredded Parmesan cheese (optional)
- 1 cup low-fat mozzarella cheese, you can add more or less!
- 3 cloves garlic, minced
- Salt and pepper to taste
Directions:
Preheat oven to 325°F degrees.
Brown the ground beef or ground turkey in a large pot over medium heat, stirring it frequently. (Since I don't do the cooking, this was my duty in the process of this recipe - HAHA)
Add in garlic, onion and green pepper, and continue to sauté for 5 minutes. (I chopped the veggies too!)
Next, stir in the marinara sauce.
Bring sauce to a light boil, then remove from heat.
Add 1/4 cup Parmesan cheese and stir.
Place a thin layer of the sauce in the baking dish.
Layer the zucchini slices and mozzarella cheese and keep alternating back and forth.
Bake lasagna at 325°F for 15 minutes and make sure it is covered with foil.
After 15 minutes, remove foil, increase temperature to 350°F, and bake for an additional 15 minutes.
Boom, you're done and now ENJOY!
This picture is my breakfast from Barn 34.
It had Acai Berry Sorbet underneath.
Since I haven't made sorbet before, I have been using Greek Yogurt.
Here is my Fruit, Yogurt Parfait recipe:
- 1 cup of Greek Yogurt
- 1/2 cup of granola
- 1/2 of a banana (sliced)
- 1/4 cup of blueberries
-1/4 cup of pineapple
-1/4 cup of strawberries
- Dash of chai seeds
- Unsweetened coconut flakes
Directions:
Obviously this is an easy one to figure out!
Grab a bowl and put the yogurt in first, then top the yogurt with your granola.
Next, top it with your fresh fruit (you can use any fruit you would like too)
Finally, sprinkle with the chai seeds and coconut flakes
One of my favorite go-to breakfasts if I don't have my Shakeology!
Chicken, Broccoli and Quinoa Casserole!
My new favorite dish.
So much flavor.
Healthy for you.
So much flavor.
Healthy for you.
Ingredients:
- 1 cup of uncooked quinoa
- 1 bag of frozen broccoli florets
- 1 tablespoon of olive oil
- 2 to 3 boneless skinless chicken breasts, cut into small chunks
- Salt and pepper to taste
- 1 cup of chicken broth
- 1/2 cup of wheat flour
- 2 cups of unsweetened almond milk (Or 1% milk)
- 1/2 teaspoon of garlic powder
- 1/4 teaspoon of cayenne pepper
- 1/4 teaspoon of chili powder
- 1/2 cup of reduced fat cheddar cheese
- 1/4 cup of shredded parmesan cheese
- Preheat oven to 375F.
- Grease a casserole dish with cooking spray.
- Layer quinoa on the bottom of the casserole dish.
- Top with frozen broccoli and set aside.
- Heat olive oil in a frying pan.
- Add chicken cubes and cook for 1 to 2 minutes, or until browned on all sides.
- Transfer chicken to the casserole dish. Set aside.
- Place a saucepan over high heat; add chicken broth and flour and whisk and cook until smooth, about 1 minute.
- Whisk in milk, garlic powder, cayenne pepper, chili powder, salt and pepper; continue to cook for 3 to 4 minutes, or until thickened.
- Pour sauce over the chicken-mixture in the casserole dish; mix to combine.
- Sprinkle cheeses on top and cover with foil.
- Bake for 35 to 40 minutes, or until the quinoa is thoroughly cooked.
- Remove from oven and let stand few minutes.
- AND Serve!!!
Notes
* Rinse quinoa in a fine-mesh strainer under cold water for 2 minutes.
Chicken Stir Fry
- 4 small skinless, boneless chicken breasts, sliced into 1- 1
and ½ inch cubes
- 1 bunch broccoli with hard stems removed
- 1 red pepper thinly sliced (You can add any other vegetables
you would like, but this is all I had available LOL!)
- 1 Tbsp. fresh garlic, minced
- 1 Tbsp. fresh ginger, minced
- 1 Tbsp. fresh scallions (optional)
- Sea salt, to taste
- 1/4 tsp. garlic seasoning
- 2 Tbsp. soy sauce
- 1.5 Tbsp. coconut oil
- Brown rice
Directions:
Cook brown rice as desired.
Cook brown rice as desired.
In the last 10 minutes before the rice is done, heat a wok
or sauté pan on high heat for 1 minute.
Add half of your coconut oil, and melt it over bottom of pan.
Add broccoli. Stir-fry for 3 minutes. Add the soy sauce and 1/4 tsp. garlic
seasoning. Stir-fry for 1 minute and reserve in a bowl.
Clean pan and return it to high heat for 1 minute.
Season the chicken by sprinkling it lightly with sea salt and
garlic seasoning.
Melt remaining coconut oil in the pan and let pan get
hot. Add chicken to pan and stir-fry for
1 minute. Add minced garlic, ginger, and scallions to the pan and stir-fry for
4-5 minutes or until chicken is browned and internal temperature is 165 degrees.
I also added some red peppers. You could use just about any
vegetable here.
Enjoy!
Enjoy!
Almond Crusted Chicken
This is from the Beachbody's newest program: Hammer & Chisel
I love trying new recipes!
This is from the Beachbody's newest program: Hammer & Chisel
I love trying new recipes!
Ingredients:
- 6 - 4oz chicken breast
- 1/2 c almond flour
- 2 garlic cloves finely chopped
- 1 1/2 tsp. finely grated lemon peel
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 large egg white
- 1/4 cup water
- 1 tbsp. olive oil
- 6 - 4oz chicken breast
- 1/2 c almond flour
- 2 garlic cloves finely chopped
- 1 1/2 tsp. finely grated lemon peel
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 large egg white
- 1/4 cup water
- 1 tbsp. olive oil
Directions:
Preheat your oven to 425 degrees.
Place a chicken breast on a cutting board and slice thin and pound it out thin (I always buy the thin sliced chicken breast and you don’t have to slice is thin, it’s already done)
Combine almond flour, garlic, lemon peel, salt and pepper in a shallow dish; mix well then set aside
Combine egg and water and whisk to blend.
Dip each chicken breast into egg mixture and coat.
Heat oil in large skillet over medium heat.
Add chicken and cook 3-4 min each side.
Place the skillet with the chicken in the oven and bake for 10-12 minutes.
Place a chicken breast on a cutting board and slice thin and pound it out thin (I always buy the thin sliced chicken breast and you don’t have to slice is thin, it’s already done)
Combine almond flour, garlic, lemon peel, salt and pepper in a shallow dish; mix well then set aside
Combine egg and water and whisk to blend.
Dip each chicken breast into egg mixture and coat.
Heat oil in large skillet over medium heat.
Add chicken and cook 3-4 min each side.
Place the skillet with the chicken in the oven and bake for 10-12 minutes.
I LOVED the almond crusted chicken, next time I would like to add sliced almonds on top! On the side I had a sweet potato and mixed veggies with a little bit of cheddar cheese. I cooked the veggies with olive oil, salt and pepper and then sprinkled the cheese on top so it could melt. I also made brown rice to go with this dish. We never used almond flour before and it was really good! I definitely recommend this recipe! It is on my favorite list!!
Lemon Tilapia
I was so scared to try fish.
I literally just had no desire for it.
I think it stinks.
I always said no to any seafood.
I got BRAVE.
I went for it and tried it.
Well, I LOVED it!!
Now I can eat more seafood!
Yayyyyy!
Ingredients:
Tilapia filets⅓ cup Wheat Flour or Quinoa Flour Real Salt and pepper to taste¼ cup Olive Oil3 tablespoons Butter
Divided Juice of 1½ Lemons (large) or 2 Small 1 Lemon, sliced, for garnishChopped Parsley, for garnish
Divided Juice of 1½ Lemons (large) or 2 Small 1 Lemon, sliced, for garnishChopped Parsley, for garnish
Instructions:
In a medium sized mixing bowl, combine the flour with a few
pinches of salt and pepper.Toss the filets of tilapia in the flour until well coated.Heat 2 tablespoons of oil to medium/high in a large frying
pan.Add 1 tablespoon of the butter.Add half of the flour coated tilapia filets to the skillet,
keeping them from touching. Cook until the tilapia is golden brown on the bottom.Turn over and brown on the other side.Remove tilapia from pan and add in the remaining tablespoon
of Olive oil and 1 tablespoon of butter.Add the remaining tilapia filets to the pan and cook in the
same manner. When the tilapia has been browned on both sides, add the
previously cooked tilapia back to the pan.Pour the lemon juice into the pan and bring to a simmer. Let
simmer for 2-3 minutes.Add lemon slices and chopped fresh parsley to the pan to
garnish.
Baked Stuffed Sweet Potatoes
LOVED THESE A LOT!
For 21 day fix it equals 1 red and 2 yellow!
Ingredients:
2 small sweet potatoes
1 and 1/2 cups of shredded roasted chicken breasts
1/2 cup of black beas
2 tsp. of extra virgin olive oil
1/2 tsp. of ground cumin
1/2 tsp. of ground coriander
1 dash of sea salt
2 tbsp. of chopped fresh cilantro
Directions:
1.) Preheat over to 400 degrees.
2.) Bake sweet potatoes for 35 to 45 minutes until tender. Cut the sweet potatoes in half lengthwise.
3.) While the sweet potatoes are baking, combine the chicken, beans, oil, cumin, coriander and salt in a small saucepan; cook it over medium-high heat, while stirring constantly, for 4-5 minutes or until hot.
4.) Top the sweet potatoes evenly with the chicken mixture. Sprinkle with the cilantro.
5.) And ENJOY!!
2.) Bake sweet potatoes for 35 to 45 minutes until tender. Cut the sweet potatoes in half lengthwise.
3.) While the sweet potatoes are baking, combine the chicken, beans, oil, cumin, coriander and salt in a small saucepan; cook it over medium-high heat, while stirring constantly, for 4-5 minutes or until hot.
4.) Top the sweet potatoes evenly with the chicken mixture. Sprinkle with the cilantro.
5.) And ENJOY!!
Quinoa Enchilada Casserole
Love, love, love!
I love casserole dishes!
1 cup quinoa
1 (10-ounce) can Old El Paso mild enchilada sauce
1 (4.5-ounce) can Old El Paso chopped green chiles, drained
1/2 cup corn kernels, frozen
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper, to taste
3/4 cup shredded fat free cheddar cheese, divided
3/4 cup shredded fat free mozzarella cheese, divided
1 avocado diced
1 Roma tomato diced
Instructions:
In a large saucepan of 2 cups water, cook quinoa according
to package instructions; set aside.
Preheat oven to 375 degrees F. Lightly oil an 8x8 or 2 quart
baking dish or coat with nonstick spray.
In a large bowl, combine quinoa, enchilada sauce, green
chiles, corn, black beans, cilantro, cumin and chili powder; season with salt
and pepper, to taste. Stir in 1/2 cup fat free cheddar cheese and 1/2 cup fat
free mozzarella cheese.
Spread quinoa mixture into the prepared baking dish. Top
with remaining cheeses. Place into oven and bake until bubbly and cheeses have
melted, about 15 minutes.
Serve immediately, garnished with avocado and tomato, if
desired.
DEFINITELY a must try!!! I LOVED it!
DEFINITELY a must try!!! I LOVED it!
Salsa Chicken Casserole!
I love these dishes because there is always
extras for leftovers!
Who doesn't like leftovers?
YUMMM!!!
You must try this dish!
1 cup uncooked brown rice
1 cup frozen corn kernels (make sure you thaw them)
1 (15 oz.) can black beans
16 oz. of homemade salsa (you can use a jar of salsa if you
want)
1 cup chicken broth
½ Tbsp. chili powder
½ tsp oregano
2 large (1.5 lbs.) chicken breasts (its better if you chop
the chicken rather than big chunks of chicken)
1 cup shredded cheddar cheese
1 whole green onion, sliced
Instructions:
Preheat the oven to 375 degrees. Drain and briefly rinse the
black beans. Add the dry brown rice, black beans, corn, salsa, chicken broth,
chili powder, and oregano to an 8×8 inch casserole dish. Stir until everything
is evenly combined.
Cut the chicken breasts into small chunks. Push the chicken
pieces down into the rice salsa mixture in the casserole dish. Try to push them
down as far into the liquid as they’ll go. Cover the casserole dish tightly
with foil. Bake for one hour.
Take the casserole dish out of the oven; test the rice with
a fork to make sure it is tender. If it is not, recover the dish, return it to
the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle
the cheese over top and return the casserole to the oven for a few minutes, or
until the cheese has melted. Add the sliced green onions on top after baking
and serve hot.
Brushetta chicken
Sauteed asparagus
and the best SWEET POTATOES EVER!!!
These were so flavorful and I can't wait to have them again!
Bruschetta Chicken*
Ingredients:
½ cup wheat flour
2-3 eggs, lightly beaten
¼ cup grated Parmesan cheese
⅓ cup dry Italian bread crumbs
5 boneless, skinless chicken breasts
1 tablespoon butter, melted (yes a little butter won’t hurt
you)
1½ cups tomatoes, diced (I used a mix of roma tomatoes and
added some jalapeno)
1 teaspoon minced garlic (I just use the kind in the jar)
1 tablespoon olive oil
2 tablespoons fresh basil leaves, finely chopped (or 1
teaspoon dried basil leaves, but fresh adds a lot more flavor)
1 tablespoon balsamic vinegar
Salt and pepper to taste
Instructions:
Preheat oven to 375 degrees. Spray a 9x13" baking pan
with non-stick cooking spray.
Mix together bread crumbs and ¼ cup Parmesan cheese and
place in a bowl. Place wheat flour and eggs in their own separate bowls.
Dip the chicken breast in the flour, then in the eggs, and
then in the bread crumb/cheese mixture. Place chicken breast in prepared baking
pan and then repeat with the remaining chicken breasts. Pour melted butter on
top of the chicken. Bake for 30 minutes or until the insides or no longer pink
and registers at 165 degrees.
While the chicken bakes, mix the tomatoes, garlic, oil,
cheese, basil, balsamic vinegar, and salt and pepper. Let it sit for about 15
minutes so that the flavors can meld together. When chicken is finished
cooking, spoon some of the fresh tomato mixture on each chicken breast and
serve.
Garlic – Herb Roasted Sweet Potatoes*
Garlic – Herb Roasted Sweet Potatoes*
Ingredients:
2 1/2 lbs sweet potatoes, peeled if desired and diced into
1-inch cubes (about 3 medium)
2 Tbsp olive oil
3 - 4 cloves garlic, minced
1 1/2 Tbsp chopped fresh thyme leaves
Salt and freshly ground black pepper
1 1/2 Tbsp chopped fresh parsley leaves
1/3 cup finely grated parmesan
Directions:
Preheat oven to 400 degrees. In a small mixing bowl stir
together olive oil, garlic, and thyme. Place potatoes in a mound on baking
sheet, pour mixture over potatoes and season with salt and pepper to taste and
toss to evenly coat. Spread into an even layer. Roast in preheated oven until tender,
tossing once halfway through, about 30 minutes total (you can broil during last
1 - 2 minutes near broiler for more golden brown potatoes). Remove from oven, then
immediately sprinkle with parmesan (if you'd like to fully melt the parmesan
just return to broiler for about 1 minute). Sprinkle with parsley and serve
immediately.
Garlic - Parmesan Roasted Asparagus*
Ingredients:
1 bunch asparagus spears, trimmed
2-3 tbsp olive oil
2 cloves garlic, minced
2 tbsp Parmesan cheese
Salt/Pepper to taste
Directions:
Place asparagus on the bottom of a baking dish.
Pour olive oil on top of asparagus and toss to coat.
Arrange asparagus in a single layer.
Sprinkle garlic and Parmesan on top, as well as desired
amount of salt and pepper.
Bake in a preheated oven (425) for about 15 minutes, or
until fork tender.
Cauliflower Crust Pizza!
Don't worry - it's healthy!
Add whatever toppings you would like.
Ingredients:
2 1/2 cups grated or ground cauliflower (use a food processor if you have one)
- I used one full head of the cauliflower
* I forgot I had my food processor and it took way longer than it needed to *
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 cup shredded Parmesan cheese
1/4 cup mozzarella cheese
kosher salt
1 egg, slightly beaten
Toppings:
You can use whatever you want, but I used 1 roma tomato, balsamic vinegar to drizzle on top and fresh basil leaves chopped up.
Directions:
2 1/2 cups grated or ground cauliflower (use a food processor if you have one)
- I used one full head of the cauliflower
* I forgot I had my food processor and it took way longer than it needed to *
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 cup shredded Parmesan cheese
1/4 cup mozzarella cheese
kosher salt
1 egg, slightly beaten
Toppings:
You can use whatever you want, but I used 1 roma tomato, balsamic vinegar to drizzle on top and fresh basil leaves chopped up.
Directions:
Preheat oven to 425.
Place cauliflower in a heat-safe bowl and cover with plastic wrap with a few holes to vent. Microwave for 4 minutes, remove plastic, and stir to cool it off a little. (I put it in longer than 4 minutes because it wasn’t fully soft) Place cauliflower in a fine mesh strainer and use a rubber spatula to press cauliflower against strainer, pushing out any liquid. Use several paper towels and press down to absorb more liquid. You could also ring it out in a clean, dry tea towel. Place cauliflower in a bowl and fluff with a fork. Add basil, oregano, garlic, Parmesan, and mozzarella and a pinch of salt to taste. Add egg and stir to blend completely. Put it in the food processor and blend it.
Press mixture out onto a baking sheet lined with parchment paper that’s been sprayed with non-stick spray (I’ve found parchment produces better results that a silicone baking sheet). Press out to about 1/4 inch or slightly thicker. (You don’t want it too thick or it won’t cook well in the middle). Keep mixture tight together and in an even layer. You can bake one large pizza or multiple smaller ones. (I went with one large pizza, but the little ones might be cute for the kiddos).
Place pan in over and bake until golden brown. Generally 15-20 minutes is a good time frame, and it should be starting to brown on top. Check it frequently though. Remove from oven, top with desired toppings and return it to the oven to melt the cheese, etc. Let rest for a couple of minutes, then slice and serve it.
Quinoa Burgers
New recipe in the King household!
David of course made them and they were divine!
We even froze some to have later.
New recipe in the King household!
David of course made them and they were divine!
We even froze some to have later.
Ingredients:
2 cups cooked quinoa - un-rinsed so it stays soggy
2 cups cooked quinoa - un-rinsed so it stays soggy
Some olive oil to saute
1 sweet onion - diced
1 green pepper - diced
1 green pepper - diced
1 sweet potato - grated
1 tbls. olive oil
3 cloves garlic
Herb of choice
Fresh ground pepper and sea salt
Instructions:
Heat 1½ Cups water in a pan and put the quinoa into the
water.
Leave it and let it sit for 15-20 minutes with heat off and lid on.
Sauté the onion, peppers, garlic and sweet potato in a
little olive oil.
Put all the ingredients, including olive oil into a bowl,
mix, and form into patties.
Cook in the oil on medium heat until golden on each side (about
4- 5 minutes). Use a nonstick pan if you have one.
Sweet Potato and Quinoa Chili
Spicyyy and yummy!
If you don't like spicy, you won't like this recipe!
I think next time, a little less on the spices!
I thought it was a little HOT too, but I still liked it!
Ingredients:
- 3 cups of diced sweet potatoes (1 - 2 sweet potatoes)
- 1 cup of diced red onion (1 medium)
- 1 cup of diced bell peppers (1 large)
- 3 garlic cloves (minced) *I used the garlic in a jar
- 1 (15 oz.) of organic black beans (Trader Joe's)
- 1 (28 oz.) can of roasted tomatoes
- 3-4 cups of vegetable broth
- 2 tablespoons of tomato paste
- 1/2 cup of uncooked quinoa
- 1 - 1 and 1/2 tablespoons of chili powder (less if you don't want it spicy)
- 2 teaspoons cumin
- 2 teaspoons paprika
- 2 teaspoons coriander
- 1/2 teaspoon of cayenne
- Salt and pepper
- 3 cups of diced sweet potatoes (1 - 2 sweet potatoes)
- 1 cup of diced red onion (1 medium)
- 1 cup of diced bell peppers (1 large)
- 3 garlic cloves (minced) *I used the garlic in a jar
- 1 (15 oz.) of organic black beans (Trader Joe's)
- 1 (28 oz.) can of roasted tomatoes
- 3-4 cups of vegetable broth
- 2 tablespoons of tomato paste
- 1/2 cup of uncooked quinoa
- 1 - 1 and 1/2 tablespoons of chili powder (less if you don't want it spicy)
- 2 teaspoons cumin
- 2 teaspoons paprika
- 2 teaspoons coriander
- 1/2 teaspoon of cayenne
- Salt and pepper
Instructions:
1. Add all the ingredients into a crock pot starting with just 3 cups of broth. Turn onto high and cook for 4 hours, turn it down to low and continue to cook until ready to serve. If it is too thick, stir it and add another 1/2 cup of water!
2. Serve with homemade guacamole on top for a little extra and you can add tortilla chips too if you want!!
1. Add all the ingredients into a crock pot starting with just 3 cups of broth. Turn onto high and cook for 4 hours, turn it down to low and continue to cook until ready to serve. If it is too thick, stir it and add another 1/2 cup of water!
2. Serve with homemade guacamole on top for a little extra and you can add tortilla chips too if you want!!
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