Don’t let the holidays leave you feeling like there is no way to stick with your healthy eating and exercise plan…Follow these simple tips to keep your waistline in check!
Enjoying the Holidays the Healthier Way
With so many football games, family and friend gatherings, and what seems like so little time to prepare a hearty and healthy meal, the crock pot can become your best friend. Throw ingredients into a pot, turn it on, go about your busy day, and when your back- dinner is served!
Crock Pot-BBQ Pulled Chicken
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Serves
| 8 |
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Prep time
| 25 minutes |
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Cook time
| 5 hours, 30 minutes |
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Total time
| 5 hours, 55 minutes |
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Meal type
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Main Dish
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Misc
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Freezable, Serve Hot
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Ingredients
- 1- 8oz can reduced sodium tomato sauce
- 1- 4oz can chopped green chiles, drained
- 3 tablespoons cider vinegar
- 2 tablespoons honey
- 1 tablespoon paprika, sweet or smoked
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dry mustard
- 1 teaspoon ground chipotle chile
- 1/2 teaspoon salt
- 2 1/2 lb boneless, skinless chicken thighs with fat removed
- 1 Small onion, chopped finely
- 1 clove garlic, minced
Note
This is a great dish to serve for football games, gatherings, and times when you just want a hearty meal! A twist on the classic pulled pork- this BBQ pulled chicken makes a great sandwich served on a whole wheat bun with fat free sour cream and red onions!
Directions
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Step 1
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Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
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Step 2
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| Put lid on and cook on low until the chicken can be pulled apart. About 5 hours. |
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Step 3
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| Transfer chicken to a cutting board and shred with a fork. Return chicken to pot with sauce, stir, and serve. |
You want to make sure you have plenty of turkey for Thanksgiving, but somehow you always end up with more than enough! Instead of having turkey sandwiches for the next serveral days, try this leftover turkey soup. It also has celery, onions, and sweet potato. So if you stocked up a bit too much on other ingredients for Thanksgiving this year- here’s a great recipe to help you put them to use!
Leftover Turkey, Sweet Potato and Cannellini Bean Soup
Ingredients
- 1 onion, diced
- 1 cup celery, diced
- 2 teaspoons olive oil
- 1 teaspoon dried rosemary, or to taste
- 1 sweet potato, washed and diced into 1/2 inch pieces
- 5-6 cups reduced sodium chicken stock, or leftover turkey stock
- 2 bay leaves
- 2 cups leftover turkey, diced
- 1 (15oz) can cannellini beans, rinsed
- black pepper, to taste
Directions
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While vegetables are sauteing, wash, peel and chop sweet potato. Add chopped sweet potato to celery and onions and saute another 5 minutes.
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Step 1
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| Heat olive oil in a large dutch oven over medium heat. Add onion, celery, and rosemary. Saute about 5 minutes. |
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Step 2
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| Add stock and bay leaves and simmer. Cook about 10 minutes, while preparing turkey and rinsing beans. |
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Step 3
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| Add diced turkey, beans, and black pepper to taste. Simmer on low heat for 30 minutes. |
Try this medley of root vegetables, roasted to perfection with a tad of maple syrup! Try Brussel’s sprouts, carrots, sweet potatoes, turnips, parsnips, butternut squash, beets, or whatever you have on hand! Quick, easy, delicious, and nutritious!
Maple Roasted Root Vegetables
A medley of root vegetables, sweetened with a tad of maple syrup!
Ingredients
- 1 Large Sweet potato
- 2 cups Brussel's sprouts
- 2 Large Carrots
- 1 Large Parsnip
- 3-4 teaspoons Olive Oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons Maple Syrup
Directions
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Step 1
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| Preheat oven to 450F. Halve Brussel's sprouts, and cube all other vegetables into ~1/2 inch slices. |
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Step 2
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| Spray a 13x9inch baking dish with cooking spray. Add all chopped vegetables, salt, pepper, and olive oil. Toss to coat. |
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Step 3
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| Bake for about 10 minutes. Drizzle with syrup and bake for an additional 20 minutes, stirring once during. Enjoy! |
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