Slow Cooker Pulled Chicken Chili and Rice

This recipe came about entirely by accident. I had planned on making some pulled salsa chicken, but being the stubborn woman I am I didn't follow my own recipe. DUH. What resulted was something a little more soupy, so I improvised and voila! A sort of chicken chili, which was really delicious served over rice. Jake called it a dinner fail that produced yummy results! I call it a keeper recipe. Not only did I not heat up my kitchen, but we had a great dinner, too.

1/2 onion, chopped
1/2 sweet red pepper, chopped
8 boneless, skinless chicken thighs
1 cup Newman's Own Black Bean and Corn salsa
1/2 cup tomato sauce (or juice will do-I used the juice from a can of diced tomatoes)
1 tsp chili powder
1 tsp cumin
(if you like spicy, up the chili powder to 2 tsp and add some minced jalapeno, cayenne pepper, or a pinch of hot pepper flakes)
pepper to taste
couple scoops of tomato paste
1/3 cup corn
1/3 cup black beans

Throw the onion, sweet red pepper, chicken thighs, salsa, tomato sauce, chili powder, cumin, hot pepper flakes all together in your slow cooker. Cover. Turn it on to high to cook for 4 hours.

At the 3 hour mark, throw in the corn and beans. Stir. Let them continue to cook. Shred up the cooked chicken right in the pot. Just before the 4 hours are up, stir in some tomato paste to make it thick, then add some fresh chopped cilantro. Serve over hot steamed rice.

Serves 4.

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Guest Blogger: Kludgymom's Fast Spaghetti Sauce and Kick Ass Meatballs!

I have posted my mother's fast spaghetti sauce recipe on my blog before, but didn't have nearly the food photography skills I do now. So I really felt it was time to post it again and give it the homage it deserves.

On the meatball...I have been working on perfecting my meatball for a few years now. I think I finally have a kick ass version that I dream about, so it's time to share that too. I like really flavored, crusty-on-the-outside meatballs, and the heavy amount of mozzarella cheese in this recipe really gives it the texture I love.

The spaghetti sauce takes less than 20 minutes from start to finish. It is a highly flavorful marinara (but not as runny as most marinaras) that has very few ingredients, but feel free to take liberties with it and add or take away things as you like. I've added sausage, mushrooms, fresh tomatoes and more. This sauce IS my childhood, it is my comfort food, it is the food I know best in the world and the one thing I'd be heartbroken to have to ever stop eating. I hope you enjoy it, and the meatballs!



Fast Spaghetti Sauce (Beverly's recipe)


1 onion, thinly sliced

3 cloves minced garlic

2 tbsp olive oil

2 14.5 oz cans of tomato sauce

1 6 oz (small) can of tomato paste

1/2 cup water

1 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

2 tbsp Italian or pizza seasoning

1 tsp sugar

1/2 cup fresh basil, thinly sliced


In a medium saucepan, heat olive oil over medium-high heat. Add onions and cook until soft. Add garlic, cook for 1 minute. Add tomato sauce, tomato paste and water. Stir until well combined. Lower heat to a simmer. Add all of the seasonings and stir well. Continue to simmer until sauce and seasonings are well blended. Serve over 1/2 to 1 pound of pasta. Top with fresh basil.



Kick Ass Meatballs


1.25# ground beef (good quality)

3/4 cup Italian bread crumbs

3 cloves minced garlic

1/2 cup milk

2 eggs

1/2 cup grated Parmesan cheese

2 cups grated or shredded mozzarella

1/2 cup diced onion

2 tsp. salt

1 tsp. pepper

1 tsp. garlic powder

2 tbsp. Italian or pizza seasoning (or 1 tbsp each dried oregano and dried basil)


Preheat oven to 375. Spray a baking sheet lightly with cooking spray. Combine all ingredients in a large bowl. Using your hands mix well so that all ingredients are incorporated through, but do not overmix. Shape mixture into golf ball-sized balls and place on baking sheets. Bake for 30-45 minutes or to desired level of doneness. You may want to turn heat up to 425 after 30 minutes if you want a crustier outside on the meatball. Makes 25-30 meatballs.

About the Author:

Gigi is a recovering lawyer, retired internet marketer, and former Chicagoan, San Franciscan and Phoenician. She's a current SAHM of 2, fumbling foodie and blogger. you can read her blog at http://www.kludgymom.com/, where she'll regale you with stories of haphazard parenting.

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Bittersweet Chocolate Mousse

It's only taken about two years to finally have a photo for this recipe, but here it is! Easy and oh so delicious, this makes a great end to a meal. Top with whipping cream and strawberries to make it extra special. Make sure to use really good quality chocolate, it makes a huge difference.

6 oz bittersweet chocolate, chopped
1 cup whipping cream
3 egg whites
pinch of salt
2 tbsp sugar

garnish-chocolate curls, fresh raspberries, mint leaves, whipped cream

Melt chocolate in a double boiler over hot, not boiling, water until smooth. Set aside.

In a bowl with an electric mixer, beat the whipped cream until stiff peaks form. Set aside. In a separate bowl, beat the egg whites and salt until soft peaks form. Add the sugar, and continue beating until stiff peaks form. Stir 1/4 of the whipped cream into the chocolate. Fold the chocolate mixture into the egg whites until combined, and then fold in the remaining whipped cream. Spoon into small serving dishes. Cover and chill in the fridge up to 6 hours.

Makes 4-6 servings.

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Guest Blogger: Mediterranean Fish with Broccoli and Quinoa

Thanks so much to Karen for this opportunity! After having my son in 2008, I finally returned to work last September. Being a mom, a blogger, a 9-to-5-er, and a nutritionist, means that I am busy!I am sure moms everywhere can relate.

It is important to me that a good healthy meal is on the table most nights, but I would never say that it’s easy.Planning, being organized, planning some more and counting on my husband, all contribute to having nutritious meals most nights.

My criteria for a healthy mid-week meal are 1) It’s quick 2) It’s healthy 3) Leftovers will be good for my lunch the next day.If I can hit these three points, dinner (& lunch the next day) is a success!

Fish is high in omega fats and is a lean source of protein. Quinoa a grain from Peru; is rich in protein, a good source of iron and zinc, magnesium, vitamin E and fiber. It is also a welcome change from brown rice or pasta.Broccoli is a standard ‘good vegetable’; it is a dark green vegetable that fights cancer and is rich in vitamins C, K and A among many other vitamins and minerals.

For this meal there are three key components; the seasoning, the fish and the broccoli & quinoa side dish. It may seem like a lot of work, but it really takes about 20 minutes to get this meal on the table

Make the seasoning a day before to save time, although you can easily whip it that day. If your fish is in the freezer, remember to put it into the fridge to thaw during the day.

Mediterranean Seasoning

This recipe makes a large amount.It is a cheap alternative to the prepared seasonings you find on the shelf at the grocery store and it is much healthier because it does not contain MSG or other preservatives.You can use it to season rice, fish, chicken and vegetables.

Add 1 Tbsp to 1/3 C of olive oil and ¼ C lemon juice to make a simple salad dressing.

3 Tbsp dried oregano
1 ½ Tbsp dried basil
1 ½ Tbsp dried marjoram
1 Tbsp dried thyme
½ Tbsp dried garlic
1 tsp sea salt

Combine the herbs and store in an airtight container.

Mediterranean Fish with Broccoli & Quinoa

You need a medium saucepan, a metal steamer, a frying pan that can go from stove top to oven

1 C quinoa (rinsed twice in clean water)
2 C water
1 + 1/2 Tbsp seasoning (divided)
1 bunch broccoli
2 Tbsp lemon juice
2 Tbsp Olive Oil
4 fillets of Tilapia

I cook my broccoli and quinoa together, not only does this reduce the amount of dishes to wash up, but the vitamins that come out of the broccoli during steaming get absorbed into the quinoa. A nutritional bonus!

In a large pot combine quinoa with water and ½ Tbsp of the seasoning.Cover with a lid and bring to a boil at medium high heat.

While the quinoa comes to a boil, clean and chop the broccoli, don’t forget to peel the stem and cut it up; it’s good too! Place the broccoli in a metal steamer basket.



When the quinoa comes to a boil, stir and reduce the heat to medium low to simmer.Put the steamer with the broccoli on top of the quinoa.Cover with the lid. Check at 10 minutes; if the broccoli is at the consistency you like, remove it from the pot and set aside.If not, keep steaming and check every five minutes until the quinoa is done.It should take 15 – 20 minutes.You know the quinoa is done when it is no longer white in the center and if you have a little bite there is no crunch.While the broccoli and quinoa are steaming, prepare the fish.

In a small bowl, mix together the lemon juice, olive oil and 1 Tbsp of seasoning.Take the fish and cut it into smaller pieces.Don’t worry if the fish isn’t completely thawed, I actually find it easier to work with when it’s a little frozen and it will still cook quickly. Spoon the seasoning, oil and lemon juice mix on one side of each piece of fish.Turn the oven to 350 deg. F and heat a frying pan over medium high heat.Do not put any oil in it.Place each piece of fish, seasoning side up, in the pan.Cook for approximately 3 minutes.Using a spatula or tongs, turn over each piece of fish and move the frying pan with the fish into the oven.Bake for 5 minutes.The fish is done when it flakes easily.That’s it!Put the fish, quinoa and broccoli on a plate.You can also make up a salad on the side if you want.



What about leftovers? Fill your lunch container with lettuce, chopped cucumbers, cherry tomatoes and chopped peppers.Flake the leftover fish on the lettuce; add some of the broccoli and ½ cup of quinoa.Topped with salad dressing, this makes a terrific lunch for Mom or Dad.

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About the Blogger:

My name is Laurie K. Meher. I am a Registered Holistic Nutritionist (R.H.N.) in Toronto, Ontario, Canada. I have a passion for family planning. I help couples with supportive nutrition as they plan for a family, after baby arrives and into the school years. On my blog I share information on baby and toddler food and recipes I have developed and found. My husband and I live in Roncesvalles, a community in the West-End of Toronto,Ontario. We have a son who was born late February 2008. I have made his baby food from the start. Some people think it’s a little over the top that I make my own Goldfish Cookies and feed my son rapini, spelt bread and blueberries. I am hoping that by giving my son a large variety of foods from the very beginning he will develop a love for good whole foods. I am sure there will be a time when he wants McDonald’s, but you can be sure I won’t be the one taking him there!

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