I am starting to fall even more in love with my crock pot every day. There is something really awesome about being able to come home from work to a hot prepared (healthy) dinner. These burrito bowls were amazing. They are great alone and I can only imagine how delicious they would be inside a tortilla!

INGREDIENTS

• 3 boneless, skinless, organic chicken breasts

• 3 cups of organic, low sodium chicken broth

• 1 can of diced tomatoes, drained

• 1 tbsp olive oil

• 1 tbsp chili powder

• 2 tsp cumin

• 2 tsp garlic powder

• 1 tbsp onion powder

• 1.5 tsp fine sea salt

• 1 can of black beans, drained and rinsed

• 3 cups instant brown rice

Optional:

• Shredded colby jack cheese

• Avocado

• Greek yogurt

• Pico de gallo

DIRECTIONS

1. In your crock pot, combine chicken breasts with olive oil, chicken broth, diced tomatoes, chili powder, cumin, onion powder, garlic powder and sea salt.

2. Cook on low for 4 hours or until chicken is fully cooked.

3. Remove chicken from the crock pot and set aside.

4. Add in rice and black beans. Cook for 45 minutes or until rice is tender. The broth should be almost fully soaked up.

5. Meanwhile, shred your fully cooked chicken with a fork.

6. Once the rice is fully cooked, return chicken to the crock pot and cook for a few more minutes, until the chicken is warm.

7. Serve with colby jack cheese, sliced avocados and a spoonful of pico de gallo!

8. Enjoy!

This made 6 servings for us and the serving is 1.5 cups. I found that this serving to be a lot to eat, so I may cut in half for myself next time! 

One serving is 1 red, 1 yellow and less than .5 green. Based on the serving in the picture, I count it as 1 red, 1 yellow, 1 green and 1 blue!

These were a hit at our house and this could easily be cooked and placed in the freezer to eat at a later date. This is technically six servings but for me, this was FILLING. So, I think you could cut the portion size down and use less containers and get more servings out of it! Also, think it would be good to add in a pepper or onion to knock out some of your green containers!

Jess

There is something about fall that screams COMFORT FOOD! Back when I was 215 pounds, comfort food was creamy soups and macaroni and cheese. I have changed my ways over the last three years and have found some really healthy ways to satisfy that comfort food craving!

Ingredients

• 1 rotisserie chicken OR 2 chicken breasts (cooked and shredded) *I used an organic rotisserie chicken and made sure there were no added ingredients and discarded the skin

• 1 can of black beans, rinsed and drained

• 1 can of corn, no added salt

• 1 can of fire roasted tomatoes, do not drain the liquid

• 1 yellow pepper, diced

• 1 white onion, diced

• 1 32 ounce container of chicken broth, low sodium

• 1 tsp cumin

• 1 tsp chili powder

• 1 tsp garlic salt (I may have added a tiny bit more – oops!)

• Organic tortilla chips *I use blue corn chips

Optional toppings

• Non-Fat greek yogurt

• Cheese

• Avocado

Directions

1. Take all of the meat off of the rotisserie chicken and discard the skin

2. Place all ingredients in a crockpot on high for 4-6 hours or low for 8 hours. I personally added my chicken in halfway through since it was already cooked, but you would be fie adding it in at the beginning!

3. Serve with tortilla chips, greek yogurt in place of sour cream and diced avocados.

This soup counts approximately as 1 red and 1 green. I counted my serving as about 1.5 cups and this easily makes 6 servings. These measurements are not 100% exact. If you top with tortilla chips, that adds 1 yellow to the count.

This soup is so delicious and is great for leftovers. This would make an amazing quick weeknight meal for a family or also a week of lunches!

Enjoy!

Jess

This recipe has been a life saver for me. It honestly tastes so good that I could eat it at every meal. Since I am allergic to gluten, I gave up eating anything that would typically require a flour tortilla – like wraps. Recently, I found some really awesome gluten free tortillas that taste great and so I decided to try out a wrap for lunch. I was instantly hooked. 

Ingredients

• Tortilla (I personally use Rudi’s Gluten Free Tortillas)

• 5 slices of turkey lunch meat

• 1 slice of turkey bacon (I cook mine in the microwave until very crispy)

• 1/4 avocado, diced

• Handful of spinach

• 1/2 roma tomato, diced

• 2 tbsp Opa Greek Yogurt Ranch

• 2 tbsp red onion

These measurements are roughly what I do. I count mine as 1 yellow, 1 red, 1/2 blue, 1 orange and 1.5 green. This wrap is around 286 calories. Wraps are so simple and you can really mix them up with the ingredients. Be careful though – if you start adding a lot of dressings, cheese, etc, a wrap can go to from low calorie to very high calorie very quick!