Healthy Slow Cooker Recipe: Chicken, Quinoa and Sweet Potato Stew

I’ve been on a new recipe kick lately because I’m trying to enforce “family dinners” where my husband and I both sit down with our toddler and enjoy the same meal together. We have a picky little eater, so I usually scour Pinterest for new recipes that I think she might like.

I’m also all about convenience these days. Any mom with a toddler knows that cooking needs to be fast and easy with a little one “helping” in the kitchen. Oh, I see you took all of the pots and pans out of the cabinet again – really, you shouldn’t have.  Any recipe with more than 10 ingredients or that requires more than 2 pots/pans (and excess dishes for later) gets cut from our weekly dinners.

That’s why I love this easy slow cooker recipe with chicken, quinoa and sweet potatoes. It is bursting with flavor but also includes mostly healthy ingredients to fuel the whole family. Give it a whirl and let me know what you think!

Healthy Slow Cooker Recipe:

healthy slow cooker recipe

Ingredients:

  • 2 big pieces of organic boneless, skinles chicken breasts
  • 1 package of quinoa + seasoning (I used the Olive Oil and Rosemary flavor)
  • 2 large sweet potatoes
  • 1 can (14.5 oz) organic petite diced tomatoes
  • 1 can (14.5 oz) organic black beans
  • 5 cups organic chicken broth
  • 1 tsp. minced garlic
  • 1 packet of organic chili seasoning

Directions:

  • Spray slow cooker with non-stick spray.
  • Peel and cube sweet potatoes.
  • Drain and rinse black beans.
  • Add: chicken breasts, quinoa + seasoning, cubed sweet potatoes, rinsed black beans, petite diced tomatoes can, minced garlic, chicken broth and chili seasoning.
  • Place on high for about 4 hours.
  • After 4 hours, use fork to shred the chicken while still in the slow cooker, then mix all together and serve immediately.
  • That’s it!

Enjoy! 

Healthy Breakfast Casserole Recipe

My toddler is starting to eat what we eat at every meal so I’ve been on a serious casserole kick lately. Casseroles are so easy to make for family meals, are great for leftovers, and, if done right, can also be very healthy. That’s why I was excited to try out this Healthy Breakfast Casserole dish – perfect for the whole family!

healthy breakfast casserole

I actually made this dish for dinner because sometimes we like to mix it up and eat breakfast for dinner (we be cray!)

I’m a sucker for crescent rolls, so this was a must as the base of the casserole.

healthy breakfast casserole

 

I also try to hide include as many veggies as I can in any meal I give my toddler, so i packed my egg mixture full of zucchini and spinach.

healthy breakfast casserole

I bought all of my ingredients at Whole Foods Market and opted for organic options to make this breakfast casserole as healthy as possible for my family. Hope you enjoy!

healthy breakfast casserole

Ingredients:

  • 12 Organic Eggs
  • 6-8 Pieces Turkey Bacon (or Sausage) – without nitrates
  • 1 Bag Frozen Shredded Organic Hashbrowns
  • 1 Can Crescent Roll Dough
  • Shredded Cheddar Cheese
  • Veggies of your choosing (spinach, mushrooms, zucchini, broccoli, etc.)
  • Salt and Pepper to taste

Directions:

  • Pre-heat oven to 350 degrees
  • Bake or Fry Bacon (or sausage) until done and set aside to cool
  • Spray baking dish with non-stick olive oil spray
  • Place all Crescent Roll Dough on bottom of baking dish
  • Evenly place the frozen shredded hash browns on top of the crescent roll dough
  • Beat 12 eggs together then add your veggies and salt/pepper to egg mixture
  • Pour egg mixture evenly on top of shredded hash browns
  • Place in oven and cook for 45 minutes (or until egg is cooked through)
  • Take out of oven, add shredded cheese evenly across the top
  • Place back in oven until cheese has melted and casserole is bubbly
  • Enjoy with freshly diced avocados on top and/or salsa!

Enjoy!

 

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