Crock Pot Chicken Fajitas

I'm going to apologize in advance for lack of decent pictures and true measurements. I was starving and did not take time for that!

Crock Pot Chicken Fajitas 

Chicken Breasts - cut into bite size pieces (I used 3. They go a long ways!)

(3) Bell Peppers (I used a red, orange and green)

(1) onion

Lime Juice

Low Sodium Chicken Broth (I used roughly 2 cups)

Cayenne pepper, salt and black pepper to taste

Whole Grain Tortillas (small)

Desired toppings (I used a pinch of cheese, non-fat plain great yogurt, salsa and lettuce)

1. Chop peppers and onion and place in bottom of crock pot. (If you like your veggies with a bit more crunch, you can always add them later)

2. Season chicken with cayenne pepper, salt and black pepper to your preferred taste

3. Place chicken in crock pot over the veggies

4. Pour lime juice over chicken followed by chicken broth

5. Cover and cook on low

(Cooking time will vary depending on crock pot, of course. Mine cooked for 9 hours while at work and was perfect!) 

Let's Get Healthy Link-Up - Zucchini Inspired

It's a 2 post kind of day! I'm also linking up with Sami and Jodi for some healthy recipes. 

My "Lets Get Healthy" post is zucchini inspired today. I have several in my fridge I'm needing to get used up,  so I've been browsing Pinterest for recipes. I haven't tried these yet but plan to by the end of the week:

1. Low Fat Zucchini Brownies. Recipe can be found HERE. These are on my to-do list for Sunday. Yum!

2. Zucchini Oven Fries. Slice zucchini and dip into beaten egg. Cover both sides with seasoned bread crumbs. Place on cookie sheet and spritz with cooking spray. Bake at 425° for 30 minutes, turning half way through. (I've also made these using parmesan). 

Picture from www.sparkpeople.com

3. Zucchini Boats. Recipe can be found HERE

Picture from www.thecomfortofcooking.com

Yum! Is it dinner time yet?

5 on Friday!

Today, I'm linking up with these lovely ladies for 5 on Friday!

ONE: We went to a tball game earlier this week and had a great time with friends. Wyatt was completely into the game and kept trying to sneak into the dugouts to join in the fun! It was too stinkin' cute. (Fingers crossed for a future baseball player).

TWO: I had an awesome (for me) run on Wednesday and I'm still so excited about it. Granted, by most standards, this was not far (nor was it fast), but it was a PR for me. I plan to get a couple runs in this weekend too!

THREE: I made one of my favorite dinners last night. LOVE this spaghetti squash bake. You can find the recipe HERE. It's only 208 Calories a serving! We make this often. It's one way I can get my picky two-year-old to eat his veggies.

FOUR: Summer has finally decided to come to Wyoming. 

FIVE: We are going on a short over-night trip this weekend to watch my little brother play in the Wyoming Shrine Bowl. In short, every year in the State of Wyoming, a committee picks the "best of the best" graduating football players to participate in a Shrine Bowl football game (North against the South) and all proceeds from the week go straight to Shriner's Hospital. Such an awesome event every year. They went to Salt Lake City, UT Shriner's Hospital earlier in the week to visit the kids there. It will be so much fun to watch him play one last time and participate in such a wonderful cause.

  My little brother is on the far right - visiting the kids at the hospital. 

Happy Friday!

Stuffed Bell Peppers

I made the most delicious stuffed peppers this weekend. There were a few green peppers that needed to be used in the fridge, so I threw some things together for a filling. It turned out pretty darn good if I do say so myself.

Stuffed Peppers

4-5 Peppers ( I only had 3 peppers, but there was enough filling for more)

1/2 lb lean ground beef

1 can fire roasted tomatoes

Chopped onion

Corn

1 cup instant brown rice

1/2 cup water

1/2-3/4 cup Greek yogurt

Brown meat with diced onion. Drain any fat and add tomatoes and corn. Cook on medium heat for 5 minutes. Add brown rice and water. Cover and remove from heat. Leave covered for 10 minutes. Mix in greek yogurt. Fill peppers and put in 350 degree oven. 

Bake for 20-30 minutes. Sprinkle mozzarella over top and put back in oven until melted. 

Approximately 288 calories per pepper. 

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I've also added a "Recipes" tab at the top with a couple others. I'll be adding more soon! 

I should specify that I don't eat "clean" in the way that many define that term. Clean eating for me is staying clear of as much processed, pre-packaged food as possible.  I'm trying to only eat foods that have real nutritional value, with an occasional treat or splurge from time to time. I don't believe in fully depriving yourself. If I tried to eat only healthy foods, no junk what-so-ever, I would go off the deep end and it wouldn't be pretty. Great for people that can do that; however, I am not one of them!

Typically, for breakfast, I try to eat protein and high fiber food. Usually oatmeal, eggs, fruit. Something like that. Lunch is almost always a big salad with a side of fruit. I use salsa instead of dressing since it has less calories and more nutritional value. Dinner is a variety of  things and usually my bigger meal since Wyatt and I sit down together. 

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In Wyatt news, we have had a tragic accident. 

Wyatt thought Woody would like to go swimming, unfortunately he was unaware that Woody has an unfortunate water allergy. Sadly, he is no longer ticklish and whether or not he will keep his voice remains to be seen. #prayforwoody

Zucchini, Black Bean and Rice Skillet

We have a new favorite recipe in our house. I've been trying to do at least one meatless dinner a week. I found this zucchini, black bean and rice skillet on Pinterest, of course, and we've had it a couple of times now. This weekend I swapped out white rice with brown, and used low sodium black beans to make it a bit healthier. Wyatt even eats it, which is shocking since it's full of veggies. This kid would live on sugar if I let him.

Zucchini, Black Bean and Rice Skillet

1 T Canola Oil

1 1/2 c quartered zucchini 

1/2 c diced green pepper

1 c black beans, drained and rinsed (I used low sodium)

1 can fire roasted tomato with garlic- not rinsed 

3/4 c water

1 c instant white rice - uncooked (I used brown rice)

1/2 c shredded cheese

Heat zucchini and green pepper with the oil for about 5 minutes. 

Add beans, tomatoes and water and bring to boil.

Add rice and stir well.Cover and remove from heat until water is absorbed. (It took about 10 minutes with the brown rice). Sprinkle cheese on top and enjoy!

It makes 4 servings at 276 calories if you follow the original recipe. I didn't calculate the calories for the changes I made, but it's slightly less. 

Let me leave you with this friendly warning:

Watch out, Wyatt the lion is on the loose! (He's super scary)

Randomness Continued...

I may have posted instead of saved before I finished all my randomness. Looks like a two post kind of day! I got home from work tonight to see my new Fitness magazine had arrived. Check out who's on the cover...

Sounds weird, I'm sure, but just seeing her on the cover gave me the motivation I needed to really get my butt back into gear. Great timing. I'm sure she did the article just for me. 

Normally, I cook our week night meals on the weekend. After working 9 hours, the last thing I want to do is spend time in front of the stove for what seems like hours on end. Who has time for that!? I want to play with the munchkin, enjoy myself and fit a workout in at some point. Then, once you're done cooking and eating, you still have this to deal with...

I despise it! But tonight I made an exception. I found a recipe on Pinterest awhile back for "Skinny Chicken Sour Cream Enchiladas". I came across the recipe last night, and could not get them off my mind. So I spent my lunch break at the store picking up supplies. You can find the recipe HERE. I substituted the sour cream for Greek yogurt, and used corn tortillas in an attempt to make them even more "skinny".

They were good, and I'll definitely be making them again. However, I know they would have been amazing had I not gone the skinny route. Ah, the torture of being healthy! I kid... maybe.

I'm not a huge fan of corn tortillas, but I chose to go healthier anyways. Also, I have never tried greek yogurt until tonight. Everyone raves about it and swears you can't even tell it's not sour cream. Yeah, they lie. I could most definitely tell the difference. It wasn't bad by any means, it will just take some getting used to. Most importantly, Wyatt ate it and he is rarely impressed by chicken. So overall, it's a win in our house.