Tag: slow cooker

Andouille Chicken Sausage Chili

Andouille Chicken Sausage Chili

I was lucky enough to have the staff over at ATK Foods send me over their line of chicken sausages. It is called “Sausages by AmyLu“… there were so many flavors. They are all natural and not to mention super delicious. I used their Apple & Smoked Gouda Chicken Sausage for my Sweet Potato Breakfast hash. Find the link to that post/recipe here! I plan on bringing you more recipes with some other flavors of their sausages.

The Andouille Chicken Sausage has a nice spice to it, and as soon as I tried it, I knew it would go great in a chili. This chili is spicy. I love the spice, but if you aren’t a spice person- I suggest leaving the jalapenos out. The diced chicken sausage is a nice mix-up in your chili instead of ground turkey or beef. Another nice thing about this sausage is that it is fully cooked. All you have to do is heat up the sausage!

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Aside from the sausage, this chili is absolutely packed with healthy veggies. Corn, black beans, sweet potato, onion, tomato and mini sweet peppers (plus jalapenos if you opt for those)… This chili looks like a rainbow (kinda, if you think outside the box). To cook this I use a Le Crueset Dutch Oven!

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To go with the chili, I made homemade cornbread. The recipe I used was the recipe on the back of the Aunt Jemima bag of corn meal we had in our cabinet. You can use your favorite recipe, or Google search for a basic cornbread recipe!

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Spicy Chicken Sausage Chili

Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours, 30 minutes

Ingredients

  • 4 tbsp Oil
  • 1 package Chicken Sausage, diced
  • 1 Sweet potato, peeled and diced
  • 1 Yellow Onion, diced
  • 7-10 Mini Sweet Peppers, diced
  • 2 Jalapenos, seeded and diced
  • 1 can Whole Kernel Corn, rinsed and drained
  • 1 can Black Beans, rinsed and drained
  • 2 28 oz. can Diced Tomatoes, with juice
  • 4 cups Chicken Stock
  • 2 tbsp Cumin
  • 1 tbsp Paprika
  • Salt & Pepper to taste

Instructions

  1. In a large pot, over medium heat, pour in your 4 tbsp of oil. Allow to heat for 5 minutes.
  2. Pour in your onions, potatoes, peppers and jalapenos. Sautee until the onions are just about translucent.
  3. Then, pour in your chicken, corn, beans, tomatoes (with juice) and chicken stock. Stir until mixed together.
  4. Stir in your cumin, paprika, salt and pepper.
  5. Cover with a lid and cook on low for 5 hours. After 5 hours, cook uncovered for 1 hour.
  6. Serve with cornbread, mac and cheese... whatever you like and enjoy!

Notes

If you prefer to cook this in a Crock Pot, simply pour all ingredients into the crock pot and cook on low for 7 hours.

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Banana Nut Oatmeal

Banana Nut Oatmeal

Banana nut bread is great. Such a great breakfast, snack, lunch, whatever- it is so yummy. I’ve had this bag of Trader Joe’s Rolled Oats sitting in the pantry for months now. My mom recently said “wow I haven’t had oatmeal in a long time, I need to have some” and light-bulb (!!!!) I remembered my huge bag!!!!!

I was searching through my cabinets thinking of what I could possibly incorporate into the oatmeal. I had bought some pecans to put on a citrus salad I am making this week (stay tuned it is going to be great!!!!), I love putting bananas in or on any recipe I can and I just recently bought some honey (we were out of some for weeks and I kept forgetting to get some)… then bam, I realized I could do a banana nut oatmeal.

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I used my new rice cooker/slow-cooker/steamer machine I got for Christmas to cook the oatmeal. (See the Amazon link below) When I’ve made oatmeal before, I have either used the stove top or I put it in the Crock Pot for 8 hours. I’m thinking to myself “Ok, I’ll let it cook on the slow cooker setting for 7 hours” uhhhhh, nope. I checked it (cause I made it this morning being too nervous to leave it over night- thank GOD I did) after one hour… ONE HOUR!!!! and it was pretty much done. I stirred it, let it cook for another hour, then left the top off and allowed it to cool for about 20 minutes. Oatmeal always thickens up when it is cooling down.

While the oatmeal was cooling, I chopped my banana and 1/4 c. pecans (I measured the pecans before I chopped them. So, 1/4 c. whole pecans)… 1/4 cup of pecans is seriously like 6-8 pecans, which doesn’t seem like a lot. Butttttt chop them up and it won’t seem like a little bit, it will turn into a lot. Plus, I didn’t want to add anymore, because the serving size was 1/4 cup. In 1 serving size there was 210 calories, 160 of those came from fat. Which, I know, is good for you fat. Still, that doesn’t mean you can eat a whole bag and they will be good for you.

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Ok, below is everything you will need to make this banana nut oatmeal!

Banana Nut Oatmeal

Ingredients

  • 2 c. Rolled Oats
  • 2 c. Water
  • 2 1/2 c. Milk, I use Unsweetened Vanilla Almond Milk
  • 2 tbsp + more for topping Truvia Brown Sugar Blend
  • 1 Banana, sliced
  • 1/4 c. Pecans, chopped
  • 1-2 tbsp Honey

Instructions

  • For Crock Pot or Slow Cookers- put your oats, water, milk and 2 tbsp truvia in the pot. Cook on low for 6 hours
  • For a Rice Cooker (like mine above)- put your oats, water, milk and 2 tbsp Truvia in the pot. Cook on "Slow Cooker" setting for 2 hours
  • For Stove Top: Bring your liquid to a boil, add in your oats, stir until desired consistency
  • Once your Oats are cooked and while they are cooling, prepare your toppings.
  • After about 15 minutes, top your oats and enjoy! This is a great breakfast to divvy up and have your breakfast for the week!

Notes

You don't have to split up the liquid like I did. You can just use 4 1/2 c. liquid of your choice. All milk, all water- do your thing!

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Ground Turkey Chili

Ground Turkey Chili

Yesterday in the Chicago-land area, we had a huge winter storm. It started in the wee hours of the morning, and ended at roughly 7:30/8. ย  It was an ice storm, and I knew that this was the perfect day to make the ground turkey chili I have been itching to cook.

I love chili. Last year while I was at school, I made a sweet potato chicken chili. That was unlike anything I’ve ever had. I really enjoyed it. This chili recipe is more your typical chili recipe, which still doesn’t disappoint.

I cooked this is a dutch oven. You could cook it in a large pot, or a slow-cooker. If you do cook it in a slow cooker, then ignore my instructions about boiling. You can just cook this on high for 3-4 hours.

To go along with the chili I made a healthy Greek yogurt mac and cheese. Because who doesn’t love a nice chili mac dinner?! I got the recipe off of Chocolate Covered Katie (find it here)

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Like my super fancy purple plastic bowls??

The dinner was a hit with my family (minus my little brother, Tommy. We won’t dive into his picky eating habits, hi Tommy)

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You’ve got the chili mixed with the mac and topped with avocado. Lots of complimentary flavors and textures.

Ground Turkey Chili

Prep Time: 30 minutes

Cook Time: 3 hours, 10 minutes

Total Time: 3 hours, 40 minutes

Ingredients

  • 1 lb Ground Turkey
  • 2 tbsp Oil, I use coconut
  • 1 large Yellow Onion, chopped
  • 3 cloves Garlic,_minced_
  • 1 28 oz can Diced Tomatoes, with the juice
  • 1 15 oz can White Kidney Beans, drained and rinsed
  • 1 15 oz can Black Beans, drained and rinsed
  • 1 15 oz can Whole Kernel Corn, drained and rinsed
  • 2 c. Chicken Stock
  • 1 6 oz can Tomato Paste
  • 1 1/2 tsp Cumin
  • 1 1/2 tsp Paprika
  • 1/2 tsp Chili Powder
  • 1/2 tsp Chipotle Peppers
  • 1/2 tsp Taco seasoning
  • 1/2 tsp Sriracha
  • 1/2 tsp Red Pepper Flakes
  • Salt and Pepper to taste

Instructions

  • In a large frying pan, cook and ground your turkey until it is browned. Set aside.
  • In a large pot, heat up your 2 tbsp oil. After a few minutes, dump in your chopped onion and your minced garlic. Allow to sautee for 3 minutes.
  • Dump in your diced tomatoes (including the liquid inside can!), your beans and your corn. Stir.
  • Pour in your chicken stock, and add your cooked ground turkey. Then add in your tomato paste. Stir until paste is fully incorporated.
  • Pour in your seasonings, and salt and pepper to taste.
  • Once everything is incorporated, and on high heat, bring your chili to a boil. Leave it boiling for 10 minutes, stirring frequently.
  • After 10 minutes, switch your heat to low, give it a good stir, cover the pot, and let it sit on low and simmer for 3 hours.
  • Pair with mac and cheese, top with cheese, plain Greek yogurt, avocados, green onion- the toppings are yours for the making!
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