Slow Cooker Pineapple Chicken

• 4 chicken breasts, boneless, skinless (about 1.5 pounds), cut into 2" cubes
• 1 (20 ounce) can pineapple chunks, in natural juice
• 2 tablespoons lite soy sauce
• 1 (8 ounce) can sliced water chestnuts, drain
• 1 clove garlic, minced
• 1 teaspoon freshly ground ginger
• 1 red bell pepper, sliced into 1" strips
• 1 yellow bell pepper, sliced into 1" strips
• 1/3 cup honey
• 1 tablespoon cornstarch

Directions

Use a 6 quart slow-cooker.

Pour juice from canned pineapple chunks into a small mixing bowl. Add to juice, soy sauce, garlic, ginger and honey, whisk to combine. Add cornstarch and stir until combined.

Place chicken in slow-cooker, add pineapple chunks and water chestnuts. Pour pineapple mixture over chicken, cover. Add bell pepper the last 30 minutes of cooking time. Cook on low 4-6 hours. Serve chicken over a bed of quinoa or other favorite grain.

NOTE: Pineapple is a source of bromelain, which keeps bones and joints healthy.Other add-in suggestions: sliced zucchini, snow peas, green beans, matchstick carrots,diced almonds. Add any of these the last 30 minutes of cooking time.

Serves: 6 | Serving size: 1 cup | Calories: 255 |Total Fat: 7 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 24 mg 

Slow Cooker Fiesta Chicken

Serves 6

Ingredients

2 chicken breasts, fat trimmed

1 (14 oz) cans diced tomatoes, undrained

2 (10 oz) cans corn, drained

1 (15 oz) can black beans, drained and rinsed

1 (14 oz) jar medium salsa

Instructions

Combine all ingredients in your slow cooker.

Cover and cook on high for 4-5 hours or low for 8 hours.

Chicken will be very tender when ready.

Shred chicken with a fork and stir to combine.

Serve over rice or spoon into pita pockets.  

Optional: top with grated skim milk cheese

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 249
% Daily Value *
Total Fat 3 g	5 %
Saturated Fat 1 g	4 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 49 mg	16 %

Original Recipe at:  http://cookiesandcups.com/slow-cooker-fiesta-chicken/

Hemp Hummus Pita Pockets

Serves 2

Fat/Oil per serving:1 gram saturated fat, 3 grams polyunsaturated, 2 grams monounsaturated

30 minutes or fewer

• 1 ½ cups cooked chickpeas (if using canned, rinse them well and skip the cooking)
• 2 tsp. minced garlic
• 3 Tbs. hemp seeds
• 2 Tbs. lemon juice
• ½ cup diced cucumber
• ½ cup diced tomato
• ¼ cup chopped green bell pepper
• ¼ cup chopped parsley
• 2 Tbs. chopped green onion
• ½ tsp. olive oil
• 1 whole-wheat pita

1. Prepare the hummus:  Bring chickpeas, garlic, and 1/2 cup water to a boil in small saucepan. Cook 1 minute, remove from heat. Coarsely mash. Stir in hemp seeds and lemon juice; season with salt and pepper, if desired. Cool.

NOTE:  If using canned chick peas, skip the cooking.  Just drain and rinse well and mash them.  Stir in hemp seeds and lemon juice; season with salt and pepper, if desired.

2. Combine cucumber, tomato, bell pepper, parsley, green onion, lemon juice, and oil in small bowl; season with salt and pepper, if desired.

3. Fill 1/2 whole-wheat pita with 1/3 cup hummus and 1/2 cup cucumber salad.

Recipe from Vegetarian Times Magazine:
http://www.vegetariantimes.com/recipe/hemp-hummus-pita-pockets/