Crock Pot Southwest Chicken

The weather in much of the country is starting to get cooler and hints of Autumn are in the air! The days are sun-dappled and warm, but a cool breeze and chill mornings have taken the place of blistering hot days whose heat extends well into the night. Many hearts race a little faster because it's football season. I am married to a sports fan, so I watch as his excitement stirs at the thought of games, games and more games! I don't share his enthusiasm, but I support it. And I always provide the food for game days!

Get out your best game day kitchen friend, the crock pot! Here is a super easy, economical, crowd-pleasing recipe that you can put together the night before game day, with little time in the kitchen, and have ready by kickoff!

Crock Pot Southwest Chicken

1 (2.5 - 3lb.) bag frozen chicken breast tenderloins

8-oz. block of cream cheese (not fat free!)

1 can black beans, drained and rinsed - don't skip this step; your tummy will thank you!

1 can whole kernel corn, drained

1 can Rotel (your choice...I use Rotel with Lime and Cilantro)

1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. onion powder
1/2 tsp. cumin

Cooked rice

Mexican Blend Cheese, optional

Place frozen chicken breast tenderloins in crock pot. Add the block of cream cheese (yep, just put in the whole block), drained and rinsed black beans, drained corn and Rotel...just dump it all in there!

Cover crock pot with lid and cook on Low for 8 hours. At about 6 to 7 hours, I shred the chicken and stir things up really well, then add salt, pepper, onion powder and cumin and finish cooking. Here is the Crock Pot Southwest Chicken, ready to be served!

Ladle this scrumption chicken dish over rice in individual bowls. Sprinkle Mexican Blend Cheese on top, if desired. This easy dish is great for cold weather days, game days or any day you need a "fix it and forget it" meal.

Wheat Meat or Chicken Jalfrezi & Broaden Your Palate!

Westsoy Seitan...Wheat Protein Strips

What is "Wheat Meat?" you might ask. When I first started down the vegetarian/vegan road to better health, I had to find good alternatives to meat and I tried many. Wheat Meat is also known as seitan and its texture and taste are very satisfying...and it provides a great source of protein in your diet. I love Westsoy Seitan Strips, but it also comes diced and in crumbles.This recipe is easily adaptable whether you want to keep it vegan or add poultry. I have made it both ways but, when using chicken, I buy only free-range, certified 100% organic chicken. Eating clean and healthy protein is absolutely crucial if you want to prevent disease and premature aging, increase your daily energy and live longer. I have included the vegetarian choices for protein that I've used in the past and that is the way I've made it most of the times I've prepared this dish. Believe me, if you use seitan, you won't miss traditional meat! Jalfrezi  is a type of curry in which marinated pieces of meat or vegetables are fried in oil and spices to produce a dry, thick sauce. Instead of traditional soy sauce (which is a mixture of wheat and soy), we use tamari, an organic, gluten-free (all soy) soy sauce whose flavor goes way beyond it's saltiness...our favorite brand is San-J Organic Tamari. We have discovered the wonderful spice blend called Garam Masala. We use it in SO many of our dishes and it gives our Jalfrezi some of its wonderful flavor. Order it in bulk (we get our bulk spices from Spices, Inc.) or make your own. If you choose to make this dish with all the suggested non-meat options, it is 100% vegan!

"Chicken" Jalfrezi

“Chicken" Jalfrezi

Ingredients

• 4 teaspoons vegetable oil
• 1 large onion, finely chopped (I have an onion sensitivity, but can use onion powder without a reaction, so I use 1 tsp. onion powder instead.)
• 3 cloves garlic, minced
• 2 Tablespoons tomato paste
• 2 cans Rotel tomatoes (with chilies or jalapenos)
• 1 cup organic vegetable broth (or chicken broth, if desired)
• 2 teaspoons white vinegar
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 1 small red bell pepper, seeded, pith removed and chopped
• 1 8-oz. package Westsoy Seitan Strips*
• 1 15-oz. can organic chickpeas* (aka garbanzo beans), drained and rinsed
• 1 Tbsp. tamari
• Salt and pepper to taste
• 4 sprigs fresh cilantro, for garnish

*If you choose to use poultry, use 1 pound chopped cooked organic chicken

Directions

1.    Heat the oil in a large skillet over medium heat, and cook and stir the onion and garlic until tender. Mix in the tomato paste, tomatoes and vinegar. Season with turmeric, cumin, coriander, chili powder, (onion powder, if using) and garam masala. Continue to cook and stir until blended and heated through, about 10 minutes.

2.   Mix the red bell pepper, seitan and chickpeas (or cooked chicken, if using) into the skillet. Reduce heat, and simmer 6 to 8 minutes, until chicken is heated through. Add tamari. Season with salt and pepper, if desired, to taste.** If you like your Jalfrezi with a little thinner sauce, just dilute with additional vegetable broth or water. Garnish with cilantro sprigs. Serve over rice.

**If you put this dish on Low in a slow cooker for 3 hours, the flavors "marry" well, plus you can make it ahead a bit; put cilantro on after cooking.