Crock pot Chicken Cacciatore

We have had this too many times to count. A family favorite, the chicken is SO good, and we love it over pasta. This recipe comes from the Fiber 35 book. It is Super healthy and just plain good! Looks like alot of ingredients, but it really is super easy, and most ingredients you may already have in the pantry!

Ingredients:
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1 tsp basil
1 tsp black pepper
4 chicken breasts, boneless skinless or thighs
1 Tbsp Olive Oil
2 Cups Sliced mushrooms- I often use canned b/c I have it on hand
1 1/2 cups red bell pepper strips
1 1/2 cups green bell pepper strips
1 cup thin sliced onion
1 28 ounce can diced tomatoes
1 6 ounce can tomato paste
2 bay leaves
1 Tbsp Basalmic vinegar

Mix first five ingredients. Dredge chicken in these spices, set aside, Put 1 tablepoon olive oil in bottom of Crock Pot. Add muschrooms, peppers, and onion. Add tomatoes, tomato paste, bay leaves, and vinegar. Add spiced chicken and any remaining spice mixture. Cook on Low 7-9 hours. Serve over pasta!

Fiber Snacks

Fiber Snacks: These are some quick healthly snacks that I always try to have on hand in the freezer and cupboard in my 3 month supply

Air popped popcorn

Apples and almond butter or PB

Baked tortilla chips and salsa

Granola Bars- low sugar, high fiber

bean dip and baked tortilla chips

Rice cakes with almond butter

Veggies dipped in hummus- (costco has hummus in little ind. servings, you get 16 for 5 dollars!)

Frozen berries with whip cream

Cottage cheese and rasberries

Low fat/low sugar yogurt with granola

wheat crackers-(kashi) and Almond/peanut butter

Homemade guacamole and baked tortilla chips

Smoothies made with yogurt and fruit

Black bean and Corn tacos, with Cilanto sour cream

Black bean and corn tacos, with Cilanto lime sour cream

Ingredients:

1 can black beans
1 can corn
1 can diced tomatoes (or fresh diced tomatoes)
1 lime (get the lime juice bottle for food storage)
1 Tbs chili powder
1/2 Tbs cumin
1 diced onion (optional)
Sour Cream (dehydrated for food storage)

Saute all ingredients till soft and cooked through. Add 2 TBS lime juice
Fill taco shells with mixture. Top with avacado, guacamole, salsa, jack cheese,
Cilantro sour cream (mix sourcream with cilantro and lime juice)

We love these in the summer, they are high in fiber and you can be creative and use whatever you have at the time!

Black Bean and Corn Quesadillas

Picture coming!


INGREDIENTS:


2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
1/4 cup salsa
1/4 teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 1/2 cups shredded Monterey Jack cheese, divided


DIRECTIONS:

1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
2. Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.

Taco Plate

Yummy, easy layered bean dip

Layer #1
1 can refried beans (or reconstituted dried refried beans)
Place in the bottom of a 9x13-inch pan.

Layer #2
3 mashed avocados
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Mix together and place over layer #1

Layer #3
1 cup sour cream
1/2 cup taco seasoning
Mix together and spread over layer #2.

Layer #4
chopped olives
chopped green onions
chopped tomatoes
shredded cheddar cheese
Spread over layer #3.

Chill and serve with your favorite tortilla chips.

Black Bean Burgers

Black Bean Burgers
adapted from Epicurious.com

3 cups black beans, prepared
1/2 cup dry bread crumbs
2 Tbsp plus 1/2 cup chunky salsa for topping
1 tsp cumin
1 tsp onion powder
1 tsp chili powder
1/2 tsp Tabasco sauce


Prepare the beans, if using dry. Drain liquid from cans or prepared beans. Mash beans, add ingredients mixing well together. Form into patties and cook on a skillet over the stove in a little oil, or on the grill. Be careful when flipping so they won't fall apart. Cook on a grill over low heat for 3 minutes on each side or until they develop the crust you want. Top with salsa,cheese, or other toppings. Enjoy!

Cowboy Salsa

Instant Healthy Snack or Side

(I love this recipe because I know I can make it with Everything right from the pantry, just open cans and mix together!If I happen to have some of the fresh ing. then its even better!)

1 can corn
1 can black beans
1 can diced tomatoes (I like fire roasted for more flavor)
1 cup italian dressing (you can make your own from the packet or use bottled)

*add cilantro, fresh lime juice, diced green onions, diced monterey jack cheese,or diced avacado for more flavor

Eat with tortilla chips!

White Bean Soup

Would you believe that my kids ate this, even with the Kale? It really is super good and healthy and I wouldn't put it on here if it wasn't right?!!!!
(I'll get a picture soon!)

Ingredients:

2 Cups Chicken or Vegetable Stock
3 Cups Water
2 T extra-virgin olive oil
1 large onion peeled and chopped
2 Med Carrots peeled and sliced
1 large rib celery, cut into pieces
Two 15-ounce cans great northern beans, drained and rinsed
2 ½ C chopped fresh kale
Salt /Pepper

Directions:

Sauté Onions
Add all other ingredients into stock pot nad cook over stove 15 min or so. 

This would be good also in a crock pot before church. the flavors would "marry" really well.

Taco Soup

Gotta have this in your food storage recipes! This freezes beautifully!
One our most favorite comfort meals. You can be versitile with what kind of beans you use!

(picture from Dinners ready)
Taco soup

½ lb ground beef, browned
1 can tomato soup
1 can water
1 can corn (drained)
1 can kidney beans (drained)
1 can chili beans (drained)
1 can stewed or crushed tomatoes
1 can green chilies
½-3/4 package taco seasoning
Fritos
sour cream
shredded cheese
Combine all ingredients, except Fritos, sour cream and cheese. Cook over med heat until heated thoroughly. Top with Fritos, cheese and sour cream.

Creamy Crockpot chicken soft tacos

(Pic source: Whats for Dinner)
Love this for a quick meal using food storage ingredients!

4 boneless skinless chicken breasts
1 jar Salsa, we like La vicoria for this
*1 can black beans,
*1 can fireroasted diced tomatoes

Put in crockpot for 6 hours or till chicken can be shredded with two forks.
Last 20 minutes of cooking, add 1 cup sour cream.

Fill tortillas with mixture add cheese and enjoy!

Favorite Tortilla Soup

(Source: Fiber 35 diet)
Our Favorite. We eat this 3-4 times a month. Its easy, uses your food storage ing, and flavorful.

Ingredients:
Saute 1 onion, and 1/2 jalapeno in olive oil till soft
Add 1tsp cumin and 1tsp chili powder, 1TBS worchestishire sauce
Add the following, then simmer and serve
- 1 can fire roasted diced tomatoes
- 2 cans pinto beans
- 1 box chicken broth
- 1 can white chicken
Garnish with tortilla chips, sour cream, guacamole, cilantro, and fresh lime

Blender Wheat Pancakes... The BEST

Mom gave me this recipe when I got married and I have used it for years. Its my favorite Pancake Recipe because its whole wheat and you dont have to grind it!

Blender Wheat Pancakes(Source: EveryDay Food Storage)
1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1-1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Put milk and wheat kernels in blender.Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan.Cook; flipping pancakes when bubbles pop and create holes.

Berry Syrup

2 C. Mixed Berries (Raspberries, Blueberries, & Marionberries or any mix that are red and blue)
3 T. Sugar

Mix together and let stand for 10-15 minutes before serving.