Healthy Slow Cooker Turkey Chili

So, Katie and I went shopping the other day for meals this week and today we decided to make this Healthy Slow Cooker Turkey Chili recipe!! Katie made it because I had to get to church early but either way it was DELICIOUS.

Ingredients:

• 2 lbs ground turkey 
• 1 large yellow onion diced
• 2 garlic cloves finely chopped
• 1 tablespoon olive oil
• 3 cups water 
• 1, 6 oz can tomato paste
• 1, 28 oz can crushed tomatoes
• 1, 15 oz can diced tomatoes
• 2, 15 oz cans black beans, rinsed
• 1 cup corn
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons chili powder
• 2 teaspoons cumin

Directions

Calories: 336 

Carbohydrates: 46.7 g per serving

Protein: 31.8 g per serving

Fiber: 17.4 g per serving

1. Add olive oil, onion and garlic to a large skillet and saute 3 to 4 minutes until slightly tender. Add ground turkey and cook until done. 

2. Add meat into crockpot and remaining ingredients starting with water and stir until blended together.

3. Cover and cook on high for 3 to 4 hours or 6 to 8 hours on low.

4. Serve with cheese on top or whatever else you may want and enjoy! :) 

Chicken Teryaki Bowls

Currently I'm living with my bff, Katie Rex, and we love to cook together. One of our favorite meals to make are these homemade chicken teryaki bowls that I came up with (helped by Katie of course, she always cooks the chicken)!

Ingredients:

• 2-4 medium zucchini's 
• 3 medium sized chicken breasts (depending on how many people you're cooking for you'll need more) 
• Chopped carrots
• Quinoa 
• Any teriyaki sauce at your local grocery store (the two we've used are trader joe's soyaki and broulims "veri veri teryaki") 
• Veggetti-to make your zucchini noodles (this is the one I bought from: walmart) 
• salt and pepper to add onto your chicken 
• Coconut oil as a substitute for cooking spray

Directions:

Cook time: 40 minutes
Price: $15 (makes about 2-3 servings... great for left overs!!)

Calories: 580 (rough estimate)

How to cook the chicken:

1. Take raw chicken, slice in equally thick strips, salt and pepper to taste. 

2. Place in warm to hot pan, cook until about half way cooked, then add about 1/4 cup to 1/2 cup of teriyaki sauce depending on how much chicken you have in your pan. 

3. Continue cooking chicken in sauce (there should be plenty of liquid in your pan) until fully cooked.

4. Drain most of the liquid out of your pan, crank up your burner as high as it will go, and add some more teriyaki sauce, and stir frequently, allowing the outsides of the strips of chicken to get nice and crispy. 

5. Once its a bit crispy, turn off heat and enjoy! 

How to cook the veggies:

1. Wash your zucchini's and cut each end 

2. Make them into noodles using your veggetti and put salt and pepper to taste 

3. Cut your carrots into thin slices (if you didn't already buy pre chopped carrots) and mix them into your zucchini noodles

4. Warm a pan with coconut oil and put the noodles and carrot mix into the pan and cook for about 10 minutes until they get soft

5. Put the burner on low so they stay warm until your chicken is done cooking

How to cook quinoa:

1. Add 2 cups of water and 1 cup of quinoa to a pot and bring to a boil

2. Once your water begins to boil, bring to a simmer for about 15 minutes or until all your water has evaporated

Once you have completed all the cooking...

Put your quinoa, chicken and veggies into a bowl however you please and top with a little bit of the teryaki sauce warmed up on top and enjoy!