Slow Cooker Chiken Enchilada Casserole

CHICKEN ENCHILADA CASSEROLE
I looooove enchiladas! And this sounds yummy! To make it less damaging with the carbs 💛💛💛 I would cut the tortillas in half. Use 5 corn tortillas vs 10, add a little more chicken and maybe some onions, mushrooms and tomatoes for extra veggies 😉

Here's the recipe as is though!

PREP TIME
10 mins
COOK TIME
9 hours
TOTAL TIME
9 hours 10 mins

Serves: Serves about 7

INGREDIENTS
1.5 lbs. boneless skinless raw chicken breasts
1 28 ounce can Red Enchilada Sauce (I use El Pato Brand)
Add these ingredients at the end
10 corn tortillas
3 cups grated cheddar cheese (divided)
1 3.8 ounce can black olives (divided)

INSTRUCTIONS
Put the chicken breasts and the enchilada sauce in your slow cooker.
Cook on HIGH for 4 hours or LOW for 8 hours.
Shred the chicken with 2 forks right in the slow cooker.
Cut the tortillas into strips, add to chicken and sauce.
Stir.
Add 1 cup of cheese and half the olives into the sauce and chicken mixture.
Stir again.
Flatten the mixture slightly.
Add the rest of the cheese and the olives on top.
Cook on low for about 40 - 60 minutes longer.
Top with sour cream/ Greek yogurt (optional)

Recipe via The Magical Slowcooker 

Cheeseburger Sliders

Sliders! Who doesn't love sliders right?  Well these turned out super yummy according to the kids and they were SO easy to make!  Enjoy and let me know how you like them!

Ingredients
---King's Hawaiian Dinner Rolls
---2 lbs ground beef or ground turkey (preferably extra lean)
---1 red onion
---sliced cheddar cheese
---butter
---No salt seasoning (I use the Kirkland brand or Mrs Dash)
---Smoked paprika

Directions
---Blend seasoning and smoked paprika (and any other seasoning you prefer to use) into your ground beef or turkey
---Spray a pirex dish to prevent sticking
---Spread ground beef or turkey in there to match the size of the dinner rolls packaging.  Possibly spread it a little thicker since it'll shrink.  It should a little over 1/2 an inch thick
---Bake at 400 degrees until fully cooked.  Usually about 25 minutes
---While meat is cooking, finely chop the onion.
---Melt coconut oil in a skillet and caramelize the onion, then set aside.
---Remove beef or turkey from oven, drain the fat and set aside.
---Slice the King's Hawaiian rolls down the center all the way across.
---Clean the pirex dish the meat was cooked on or use another one & lay the bottom layer of rolls in it
---Place the cooked ground beef or turkey on top.
---Then cover with slices of cheese.
---Top with onions and place the top layer of rolls on top
---Melt a tablespoon of butter.  Lightly brush the top of the rolls
---Bake at about 350 degrees for another 5-10 minutes or so until cheese is melted and rolls are browning
---Remove from the oven, let cool and slice.  Then ENJOY!
---We made them with sweet potato fries on the side and it was PERFECT!

If you're following the 21 Day Fix, the breakdown is as follows:

Each slider = 1 red (beef or turkey), 1 blue (cheese), 1 yellow (rolls) 1 teaspoon (butter & oil),

Low Carb Cheesy Bread

Love cheese but hate carbs?

TOTAL TIME: 0:50

PREP: 0:15

LEVEL: EASY

SERVES: 4

INGREDIENTS

• 3 medium zucchini, or about 4 cups grated zucchini
• 2 large eggs
• 2 cloves garlic, minced
• 1/2 tsp. dried oregano
• 3 c. shredded mozzarella, divided
• 1/2 c. freshly grated Parmesan
• 1/4 c. cornstarch
• kosher salt
• Freshly ground black pepper
• pinch of crushed red pepper flakes
• 2 tsp. Freshly Chopped Parsley
• Marinara, for dipping

DIRECTIONS

1. Preheat oven to 425º and line a baking sheet with parchment. On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.
2. Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.
3. Transfer “dough” to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
4. Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more.
5. Slice and serve with marinara.

Recipe via Realhousemoms.com

Lemon Garlic Shrimp + Zoodles

Delicious, low carb, clean & keto friendly! 

• INGREDIENTS 
• 4 cloves garlic (minced)
• 2 Tablespoons olive oil
• 2 whole medium/large zucchinis (spiralized)
• 1 small/medium lemon (juiced with seeds removed)
• 1/4 teaspoon Kosher salt (more to taste if desired)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 2 Tablespoons grated Parmesan (if desired)
• 20 Cooked, peeled tail off shrimp (amount optional, I prefer a LOT of shrimp!)

ZOODLES DIRECTIONS

You can either buy zoodles premise or purchase a spiralizer & make them yourself with zucchini squash. Heat olive oil in a large sauté pan and add garlic, stirring and heating for 1-2 minutes until lightly golden. Add zoodles and lemon juice and cook over medium heat until noodles are softened, about 3-5 minutes. Gently sprinkle in salt, oregano, basil and red pepper flakes then toss to combine. Garnish with Parmesan cheese if desired.

SHRIMP DIRECTIONS

I like to take shortcuts when I can so I get the Costco cooked, peeled tail off shrimp. I defrost them overnight the night before in the fridge or just run them through water (although the bag directions discourage this... but if I forget to defrost prior to, oh well). Then I cook them in a skillet for just a few minutes for flavor and to heat them up while making the zoom does as well. I use a little olive oil (1tsp), oregano, basil & garlic as I do with the zoodles. 

When both are done, top the zoodles with the shrimp & ENJOY 

Link for the spiralizer I use

Spiralizer Ultimate on Amazon 

Includes 7 different blades + 4 recipes books 

10 Minute Meals: Grilled Chicken Breast Sandwich & Veggies

Ok so when I started 10 Minute Meals, I knew that most would be homemade BUT some would be SEMI-homemade because, let's get real, life gets busy! This is one of those "semi-homemade" meals that I make as a quickie lunch when the kids are STARVING or when they get home from school and want a quick snack!

The sandwich is ready made. I just buy it and heat it up from Costco! THEN I add cheese and heat it up a little longer and add pickles (at the kids' request) too!

While this is happening, I steam the Normandy veggies.  I then add them to the plate and sometimes I also melt some cheese on top of it for them.  Super easy, healthy, clean and MUCH better than a McDonald's drive thru!

Below is the nutritional information for the sandwich.  At 280 calories (including the yummy bun) and 15 grams of protein, it's a great choice for kids, who tend to lack protein in their diets because many are carbivores! They LOVE bread, crackers and pasta but aren't big fans of meat, fish or poultry.

Portion Fix Lunch: Simple Spaghetti Squash Pasta — and Dessert!

It’s hard to believe that a few simple ingredients can combine to make a meal that will leave you feeling full for hours. (Did I mention that it includes chocolate?)

What’s in our Ultimate Portion Fix containers:

Measurement for each container is below

1 Green: spaghetti squash
½ Green: roasted broccoli
½ Purple: marinara sauce
½ Purple: apple
1 Red: ground turkey
1 Yellow: chocolate-covered almonds
1 Blue: Parmesan cheese
1 tsp.: olive oil (not pictured)
Roasted spaghetti squash stands in for pasta topped with jarred, all-natural marinara sauce and cooked ground turkey.

Roast broccoli with a teaspoon of olive oil for about 15 minutes and finished it with shavings of Parmesan cheese (you could sprinkle some of the cheese over the pasta, too).

Start or End the meal with apple slices and chocolate covered almonds!

Red = 3/4 cup
Yellow = 1/2 cup
Green = 1 cup
Blue = 1/3 cup
Purple = 1 cup

Squash Lasagna!

Spaghetti Squash Lasagna

Because we ALL love lasagna but not the ton of carbs that come with it. So here’s a clean and healthy solution. The carbs and sugars will vary depending on the marinara you choose but an estimate is below

 Prep Time 15 mins
 Cook Time 1 hr 17 mins
 Total Time 1 hr 32 mins
 Servings 4 Servings
 Calories 474

Ingredients
1 small spaghetti squash (approx. 3½ to 4 lbs.)
Nonstick cooking spray
4 cups all-natural marinara sauce
3 cups part-skim ricotta cheese
1 cup grated Parmesan cheese
¼ cup finely chopped fresh basil (optional)



Instructions
1. Preheat oven to 375° F.
2. Line large baking sheet with parchment paper. Set aside.
3. Cut spaghetti squash in half lengthwise. Remove seeds and membrane.
4. Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender.
5. Reduce oven temperature to 350º F.
6. Scrape spaghetti squash flesh into stringy noodles.
7. Lightly coat 4-quart baking dish with spray.
8. Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in baking dish. 9. Repeat with second layer.
10. Evenly top with Parmesan cheese.
11. Bake for 30 to 32 minutes, or until golden brown and bubbly.
12. Garnish with basil if desired.

Nutrition Info
Portion Fix Containers
1 Green
2 Purple
1 Red
1 Blue

Via Team Beachbody

Food Swaps: Shrimp Scampi Pasta vs Shrimp Scampi Zoodles

Food Swaps! They’re so important to learn when it comes to getting HEALTHY and this Shrimp Scsmpi comparison is one of my faves!

Low Carb vs High Carb! Comparing Zucchini Noodles & Pasta - Shrimp Scampi recipe included also ⬇

A simple swap can make ALL the difference in your carbs! I love pasta but rarely do I just have it. Most typical pasta plates look like the right pic (around 2 cups pasta) and 88+ grams carbs

On the left is what I usually do! There's around 6 oz of zoodles (about 3+ cups) which is only 10 grams of carbs. This means more volume for less cals.  It's important to remember though that carbs are NOT bad - You NEED them! Just be mindful of portion sizes when meal planning depending on your goals AND the types of carbs you eat! Pasta tends to be very heavy, causes bloat and raises insulin leading to cravings

Quick Shrimp Scampi
3-4 zucchini squash
2 bags raw peeled shrimp (about 400 g each)
1-2 cloves of garlic (preference)
1 tsp salt
1 tsp garlic powder
1 tsp crushed red pepper
juice of 2 lemons
2 tbsp butter OR 1 tbsp coconut or olive oil

Use a vegetti or similar to spiralize the noodles. Put zucchini noodles into a colander and salt liberally let sit for 20 minutes (very important!) After 20 minutes, rinse and pat dry with a paper towel
Melt butter/oil and the 1-2 garlic cloves in a skillet or saute pan. Saute noodles over med-high heat for 4-5 minutes. Remove from heat and set aside.

Sautee shrimp in butter/oil then add spices + lemon juice and simmer until cooked through (usually no more than 5 mins). Add on top of zoodles. Garnish with fresh parsley and parmesan cheese if desired and ENJOY 😋

21 Day Fix & 80 Day Obsession Approved Enchiladas

These just might be my new favorite go to meal!!! 💕 Kids love them too!
21 Day Fix Chicken Enchiladas
1-3 chicken breasts, cooked and shredded. It all depends on the size of the breast but it should equal 4 red containers.
1 can of black beans rinsed and dried.
1 can of diced tomatoes (and optional green chilies)
3/4 cup of plain Greek yogurt
2 tsp of southwestern seasoning (or taco seasoning)
Corn Tortillas
Enchilada Sauce
Shredded cheese
Combine the chicken, seasoning, beans, diced tomatoes (and green chili’s) and Greek yogurt. Spoon the mixture into the tortillas, roll them and place them seam side down. Top with enchilada sauce and shredded cheese! Throw it in the oven on 350 for 30 minutes and BAM! 💥
You get 2 enchiladas for one serving! Which equals ❤️ 1 red, 💚 1 green, 💛 2 yellow, and 💙 blue per serving

The Best Low Carb Pizza

Guilt free pizza without giving up the taste!
If you love pizza, and come on, who doesn’t, you HAVE to try his low carb, gluten free, guilt free option!

Yield: 4-6 servings

Ingredients
1 pound ground chicken thigh (more flavor/fat than ground chicken breast but you can use breast or all ground chicken also)
1/2-3/4 cup grated (powdered) Parmesan cheese
1/2 cup shredded Parmesan or Mozzarella
1/4 cup frozen spinach (optional)
Salt, pepper to taste
1 1/2 tsp chili powder (optional)

Instructions

Preheat oven to 400 degrees
In large bowl mix ground chicken thigh, cheese and seasoning

Thaw spinach and remove excess water with paper towel or cheesecloth, add to mixture

Line baking sheet with parchment paper and press chicken mixture into even thin layer

Bake for 20 minutes

Remove from oven and top with desired toppings (ideas: red onion, cilantro, chicken, bacon and sugar free or low sugar bbq sauce!)

Bake for an additional 10-15 minutes until cheese is melted and brown
notes

If using ground chicken breast, reduce cooking temperature to 375 and reduce cooking time to 15 minutes or until cooked through. Add additional time after toppings until cheese is melted and golden, being careful not to overcook.

Once pizza cools a bit, it can be picked up like regular crust

If mixture seems too wet, add more grated parmesan. I used freshly ground chicken thigh so there was less moisture. If you’re using a roll of chicken, it could be more wet and need extra cheese

Personalize it with your favorite toppings and seasonings in the crust as well

Separate into 4-6 and freeze chicken crust (no toppings) individually for quick meal

Serving Size:
1/4 Pizza
Calories: 193
Fat: 8
Carbohydrates: 0
Protein: 27

Baked Chicken Chimichangas 21 Day Fix

Who doesn't love Mexican food? Try this healthy version of it!

Ingredients:

Whole Wheat tortilla 

Chicken breast

--grill it or buy rotisserie & shred it

Black beans 

Tomato 

Onion 

Cheddar Cheese 

Greek yogurt 

Coconut oil  

Directions:

1) Preheat oven to 425

2) Take a whole wheat tortilla and fill with 1 red container of chicken (3/4 cup), 1/2 cup black beans, little onion and tomato, blue container or 1/4 cup cheddar cheese 

3) Roll the tortilla filled with the items above and lightly brush the top with coconut oil 

4) Bake for 10 min 

5) Top with a little plain Greek yogurt & fresh pico de gallo 

21 day Fix:

2 yellow

1.5 red

1 blue 

1/2 green  

SUPER Easy and Delicious Baked Salmon

I swear this has to be the EASIEST recipe EVER for lunch or dinner! And it's SOOOOOO good!!  I bought the salmon from Costco.  It was about 3 lbs of it.  Made it for dinner and Monday and have been having it for lunch all week! The kids loved it too!

Ingredients

Salmon
Kirkland No Salt Seasoning
Parsley
Lemon or lime juice

1.  Place the salmon on a cookie sheet with a baking rack on top. I like to make it on the rack because most of the fat falls into the cookie sheet and the salmon doesn't cook in it.  I leave the skin ON while cooking.   Make sure you spray the rack so it doesn't stick.

2.  Squeeze fresh lemon or lime juice on top of it.  As much or as little as you'd like.

3.  Sprinkle with Kirkland no salt seasoning and parsley.  Rub it in.

4.  Bake at 375 for about 25 minutes.

5.  Remove, let cool and ENJOY! We ate it with baked sweet potato and steamed Normandy veggies topped with Gorgonzola cheese.

Tri Tip Dinner!

So, last week I had NO idea what I was going to make for dinner and while at Trader Joe's, I picked up a seasoned tri tip.  I've never made tri tip in the oven, I prefer it on the barbecue, but I figured why not give it a try!

I picked up some potatoes and zucchini squash to make with it and went home to make dinner!  Within 45 minutes, we were eating and it was SOOO good and SOOO easy! So here ya go!  Enjoy and hope you give it a shot!

Ingredients (amounts depend on the size of your family)

Seasoned tri tip (Trader Joe's or Costco are where I get them from)
Small yellow potatoes
Zucchini squash

Directions
1. Preheat the oven to 425

2. Place the tri tip on top of a rack and then on top of a cookie sheet.  Place it in the oven.

3. While the tri tip is cooking, cut the potatoes. I cut them in cubes.

4.  Toss them in a little olive oil and season them with basil, rosemary and I also used Costco no salt seasoning.

5.  Do the same with the zucchini.  Cut it up in cubes, toss them in a little olive oil and season with basil, rosemary and no salt seasoning of your choice.

6. Place on a cookie sheet (use non stick spray) and bake until the trip tip is done.  About 30 minutes.

7.  That's it :) When the tri tip is to your liking (I like it medium rare), take it out, slice it up and ENJOY!

10 Minute Meals: Salmon Patty with Spinach and Sweet Potato

                                         

Super simple, super clean AND super yummy dinner idea!  Grilled salmon patty over a bed of sauteed spinach and sweet potato!  Takes about 10 minutes to cook it all! Here's the recipe!

Ingredients

1 sweet potato

1 handful of fresh spinach

1 salmon burger

1.  Wash the sweet potato and poke it with a fork several times.

2.  Wrap it in a paper towel, without drying it off after washing it, and place it in the microwave. 

3. Most microwaves have a baked potato setting. If yours does, press it and press 1 for 1 potato unless you're making multiple at a time.  

4.  While the sweet potato cooks, take out a skillet and spray it with coconut or olive oil. 

5.  Grill it on a skillet for 5  minutes on each side.  Set aside.  

6.  Spray the pan with coconut or olive oil and cook the spinach for about 5 minutes, mixing it around as you cook it.  

7.  Serve all on a plate and ENJOY! This recipe is for one but you can easily make this for a family of 4 in just as much time.  

Two of my Favorite Al Fresco Sausage Recipes

Sausage!  One of my family's favorite food to grill and have for dinner because there are SO many different ways to enjoy it! You can grill them, serve them over pasta, pair them with veggies, have them as a sandwich! Now... the KEY is to find a sausage that is not only tasty but is also clean and preferably chicken.

As a health and fitness coach, I want to feed my family only the best and I was pretty excited when I was asked to try Al Fresco's Sweet and Smokey BBQ sausages!  They are made with lean, skinless chicken meat, 30% less sodium than all pork sausage and gluten free!  Plus they're already fully cooked so they're ideal for a quick and easy meal!

When we have sausage, they're usually grilled on the BBQ, whether they're raw or fully cooked, because it gives them an extra yummy flavor, but when we had these, we just tossed them for a few minutes in a skillet and they were ready to eat!  I've made them a few ways in the past week and below are two of the recipes that were a hit with the family! One is over salad and the other is over clean and healthy carbs!

Sausage Summer Salad

• Al Fresco Sweet & Smokey BBQ sausage
• Spring mix salad blend
• Sliced grape tomatoes
• Sliced cucumbers
• Sliced peppers

Slice the sausage and saute in a skillet for 3 to 5 minutes, then set aside.  Add the spring mix salad blend (spinach, arugula, baby greens, etc) in a bowl.  Add tomatoes, cucumbers and peppers.  Add the sausage on top. Toss in balsamic vinegar, a hint of olive oil, lime juice and enjoy! Pair with a baked sweet potato if you'd like to add some clean and healthy carbs to your meal!

Sausage, Quinoa and Spaghetti Squash

• Al Fresco Sweet & Smokey BBQ sausage
• Small spaghetti squash
• 1 cup quinoa
• 1/2 can Italian chopped tomatoes
• favorite seasoning

Slice the sausage add it to a skillet along with the chopped tomatoes.  Saute the sausage and tomatoes in the skillet for 5 to 7 minutes.  Remove and set aside.  

To make the spaghetti squash, slice the squash in half, take out the seeds and loose interior as you would a pumpkin, then place face down on a greased cookie sheet. Bake at 400 degrees for about 30 to 40 minutes. Let cool when done, then scrape out the "spaghetti" with a fork.  Set aside.

While the spaghetti squash is cooking, make your quinoa.  Place the quinoa in a skillet with 1 part quinoa to 2 parts water.  Bring it to a boil, cover and simmer until all liquid is absorbed.  When done, set aside.  

After sausage, spaghetti squash and quinoa is done, it's time to make your dish! First place spaghetti squash on a plate. Top with some quinoa and blend slightly.  Then top with sausage and tomatoes, then serve and enjoy! 

These are just two of the many recipes you can enjoy with Al Fresco sausages!  If you'd like to see more, head over to the Al Fresco Summer Sweepstakes and vote for your favorite one! You'll find lots of grilling recipes using the Sweet & Smokey BBQ variety I used above in my recipes and if you vote, you'll be entered to win $500 PLUS a high quality grill valued at $500 as well!  If you have a recipe of your own, you can also enter it into the contest!  Click HERE to see the recipes, vote and enter! Contest runs from June 20th through July 31, 2016.

This is a sponsored conversation written by me on behalf of al fresco. The opinions and text are all mine.

Shrimp Tacos

These seasoned shrimp tacos get spice and flavor from cumin and chili powder and are topped with lots of fresh veggies.

Total Time: 18 min.
Prep Time: 15 min.
Cooking Time: 3 min.
Yield: 4 servings, 2 tacos each

Ingredients:
1½ tsp. olive oil
2 cloves garlic, crushed
¾ tsp. ground cumin, divided use
½ tsp. ground chili powder
1 lb. raw medium shrimp, cleaned, deveined
¼ cup nonfat plain Greek yogurt
1 tsp. finely chopped lime peel
2 Tbsp. fresh lime juice
2 Tbsp. chopped cilantro
8 corn tortillas (or 6-inch whole wheat tortillas), warm
1 cup shredded red and green cabbage
1 medium tomato, chopped
1 medium avocado, sliced
Fresh cilantro sprigs (for garnish; optional)
Fresh lime wedges (for garnish; optional)

Preparation:
1. Combine oil, garlic, ½ tsp. cumin, chili powder, and shrimp in a medium bowl; mix well. Set aside.
2. Combine yogurt, remaining ¼ tsp. cumin, lime peel, lime juice, and cilantro in a small bowl; mix well. Set aside.
3. Heat medium nonstick skillet over medium-high heat.
4. Add shrimp mixture; cook, stirring frequently, for 2 to 3 minutes, or until shrimp is firm and opaque.
5. Top each tortilla evenly with cabbage, tomato, shrimp, and avocado.
6. Garnish with cilantro and lime if desired; drizzle each taco with a small spoonful of yogurt mixture.

You can find this recipe and many others via the Team Beachbody Blog

Semi-Homemade Chili over Spaghetti Squash

Ok so, sometimes this mama takes short cuts! And it's been more often than not lately because well, life is BUSY! Kids are in soccer, we have life group, Awanas, etc.  So, the plan today was to make the Fixate chili recipe and have a yummy homemade dinner ready by 5. Well, when I looked up at the clock to start it, it was already almost 4 and I hadn't even started with dinner yet! Lucky for me, I had a plan! It was to make a SEMI-homemade chili instead, cutting my prep time in less than half but still making a pretty clean meal we'd all enjoy! So, here it is!  Give it a shot and let me know what you think!

Ingredients
1 can Trader Joe's Turkey Chili with beans
1lb Extra Lean Turkey breast
1 can low sodium kidney beans
1 can diced tomatoes
Olive or coconut oil (spray or liquid form)
Fave seasoning, preferably no salt seasoning

Directions
1.  Open the chili can and pour it into a sauce pan.

2.  Add in 1 can of kidney beans, 1 can of diced tomatoes and sprinkle with seasoning.

3.  Set aside and begin cooking your turkey.  Place it in a skillet and brown it. When browned, add it to the chili and you're done.

4.  You can serve it alone or like I did, on top of spaghetti squash.

To make the spaghetti squash, just slice it in half lengthwise (hardest part!) and spray or sprinkle with olive or coconut oil. Then sprinkle your fave seasoning on it ad place it face down on a cookie sheet. Bake it for about 45 min at 375 then take it out, let it cool and scrape out the "spaghetti" with a fork.

Here's a video on how to make spaghetti squash if you'd like to check it out!

Serve the chili on top of the squash!

21 Day Fix portions
1 red (turkey) 1 yellow (beans) 1/2 green (tomatoes) 1 gray (fat in chili)
If you have it with spaghetti squash, add another green :)

Crock Pot Provencal Chicken & Beans

I love chicken, love veggies and beans too! And when I can combine all of these things and make a yummy, healthy meal with them in the crock pot, I'm a happy girl! Enjoy this one and let me know how it turns out! 


Ingredients
4 oz boneless, skinless chicken breast



1 yellow bell pepper, diced
 

1 red bell pepper, diced
1 (16 oz) can cannellini beans, drained and rinsed
1 (14.5 oz ) can petite diced tomatoes with basil and oregano or any style of canned tomatoes
1 dash salt



1 dash black pepper
2 t dried basil
1 t dried thyme



Directions

Place all ingredients into a slow cooker, stir and cover with lid; cook on low heat for 7 hours. If you are running late, the mixture will hold for 8 hours, so don't rush.  Makes 6 one cup servings. Pair this with a green salad and you'll have a fast and tasty lunch or a movie or game night snack. Use baked chips to cut calories!   
21 Day Fix Breakdown = 1 red (chicken). 1/2 yellow (beans) 1 green (veggies)