Well, it’s official, as of yesterday, Minnesota has had it’s first snow storm.  Welcome winter, I guess.  It’s really fine with me if I’m going to be stranded inside as long as I have warm, comfort food to keep me feeling cozy and satisfied.  Growing up, I don’t have a single memory of my mom using a crock pot and therefore, I don’t have a whole bunch of slow cooker recipes in my repertoire.  But I have been trying to change that lately because it gives me so much more freedom when I get home from work if dinner is already done, smelling wonderful and just waiting for me to serve up.

Easy Slow Cooker Chicken Chili {satisfymysweettooth.com}

This Easy Slow Cooker Chicken Chili made in the crock pot really blew me away.  I couldn’t believe how wonderfully tender and easy to shred the chicken was and the flavor of onions, garlic, green peppers with chili powder and cumin after the chili had been simmering away all day is really something special.

Easy Slow Cooker Chicken Chili {satisfymysweettooth.com}

The intensity of flavor that ingredients acquire after cooking on low heat for a long time is so much greater than if you were to just throw this soup together on the stovetop for example.  This Easy Slow Cooker Chicken Chili could be modified to include any of your favorite ingredients.  Corn and green chiles are top on my list of what I might add next time, although I loved this soup so much, I might not want to change it.  The chili powder and jalapeño give the soup just a subtle low burn of heat and the fresh lime juice added at the end together with the cilantro garnished on top of the chili is just perfection.

Easy Chicken Chili (Crock pot)

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 medium onion, diced
  • 1/2 green pepper, chopped
  • 4 cloves, minced
  • 1 jalapeno, seeded and ribs removed, diced
  • 1 can diced tomatoes
  • 3 cups chicken broth (I use low-sodium broth)
  • 2 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 can black beans, rinsed and drained
  • 1 lime
  • lime, cilantro, avocado, sour cream, cheese for garnish

Instructions

  1. Place chicken into crock pot. Season with salt and pepper.
  2. Place onion, green pepper, garlic, jalapeño, and tomatoes into crock pot.
  3. Add chicken broth, chili powder and cumin.
  4. Turn crock pot on low heat and cook for 7 1/2 hours.
  5. Add black beans and juice of half of the lime and cook for another 1/2 hour.
  6. Serve with garnishes.

Easy Slow Cooker Chicken Chili {satisfymysweettooth.com}

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Flourless Peanut Butter Snickers Cookies

It is amazing to me how much of my time is spent looking at recipes and yet each week, I am puzzled by what to make for dinner.  I know that I am not alone in this struggle.  I have my staples that seem to make a weekly appearance but I love when I am pleasantly surprised by a new recipe and both my husband and I like it well enough that I know that it will be a repeat.  I expected these Black Bean Burgers to be ok, but they sort of blew my mind.

Black Bean Burgers {satisfymysweettooth.com}

These Black Bean Burgers are packed with flavorful ingredients like garlic, cilantro, lime and onion just to name a few.  The combination of fresh herbs and ingredients with the dry spices creates such a great depth of flavor.  I ate my Black Bean Burger open-faced and topped it with homemade guacamole and my favorite hot sauce.

Black Bean Burgers {satisfymysweettooth.com}

Besides their incredible flavor, the second best thing about these Black Bean Burgers is how quick they are to make.  Bake up some potato wedges and broccoli on a separate baking sheet while you bake the burgers, and you can have a healthy dinner on the table in 30 minutes.

Black Bean Burgers {satisfymysweettooth.com}

Black Bean Burgers

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 burgers

Bursting with flavor and perfectly spiced, Black Bean Burgers will become a regular staple in your weekly mean plan

Ingredients

  • 1 (15 ounce) can black beans
  • 1/3 cup diced onion
  • 2 cloves garlic, minced
  • 1/3 cup chopped cilantro
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1 tsp cumin
  • 1 tsp chili powder
  • dash of worcestershire sauce
  • juice of one lime
  • 1/4 cup Panko bread crumbs
  • 1 large egg
  • 4 whole wheat buns and other toppings (such as guacamole, hot sauce) for serving

Instructions

  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with parchment paper and lightly spray the paper with nonstick cooking spray.
  3. Place black beans into a strainer and rinse well under running water drain.
  4. Place beans into a medium bowl and mash lightly (the beans do not all need to be completely mashed).
  5. Add remaining ingredients to the bowl and mix to combine.
  6. Divide into 4 servings and form into patties with your hands. Place burgers onto prepared baking sheets.
  7. Bake 15 minutes, flipping once halfway through baking.
  8. Serve on buns with desired toppings.

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Anytime I can incorporate my favorite dessert flavors into something for breakfast, I feel like I’ve won.  I eat yogurt for breakfast every single weekday and topping my yogurt with different items such as fruit and/or granola helps me never get sick of it.  One of my favorite flavor combinations is chocolate with coconut and when you add the almond that you get in an Almond Joy candy bar, I’m in heaven.  I bought a large container of rolled oats last week with this Almond Joy Granola in mind.

Almond Joy Granola {satisfymysweettooth.com}

Almond Joy Granola begins as any classic granola does with wholesome rolled oats.  Then I added sliced almonds, coconut flakes (you could use shredded coconut if you cannot find the flakes) and a combination of coconut oil and chocolate.  I tried to keep the added sugar to a minimum with just a bit of brown sugar and honey so you will not be overwhelmed with sweetness when you eat this granola.

Almond Joy Granola {satisfymysweettooth.com}

Almond Joy Granola {satisfymysweettooth.com}

I also love customizable recipes, which desctibes this Almond Joy Granola exactly.  Don’t care for almonds?  Swap for peanuts, pecans or skip the nuts all together.  Not a fan of coconut?  Leave it out or substiture rice krispies or corn flakes.

Almond Joy Granola {satisfymysweettooth.com}

Another reason I love this Almond Joy Granola on my breakfast yogurt is that I am crazy for crunch.  Whether it is yogurt or ice cream, I always enjoy it more if there is something crunchy mixed in.

Almond Joy Granola {satisfymysweettooth.com}

Perhaps the most unique addition to my Almond Joy Granola is chia seeds.  Bob’s Red Mill was kind enough to send me some chia seeds because I have been intriqued by the new super seed that is all the rage these days.  While they do not alter or enhance the flavor of this granola at all, in the research I have done, I am excited about the idea that chia seeds are high in omega-3 fatty acids which are good for heart health and are also a good source of fiber, protein and calcium.  No you will not start sprouting green “fur” like the beloved chia pets, you may just feel more full and enjoy a pleasant extra crunch the this Almond Joy Granola!

Almond Joy Granola {satisfymysweettooth.com}

Almond Joy Granola

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 3.5 cups

1/4 cup

Almond Joy Granola will bring all of the flavors of the popular candy bar to your breakfast bowl!

Ingredients

  • 2 cups rolled oats
  • 1 Tbsp, plus 1 tsp coconut oil (divided)
  • 1/3 cup sliced almonds
  • 1/3 cup coconut flakes (or shredded coconut)
  • 2 Tbsp chia seeds
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup brown sugar
  • 2 tsp honey

Instructions

  1. Preheat oven to 350 degrees.
  2. Melt 1 Tbsp coconut oil in microwave until liquified.
  3. Spread rolled oats onto a rimmed baking sheet. Pour melted coconut oil over oats and toss to coat.
  4. Bake 20 minutes, tossing after 10 minutes.
  5. Add almonds and coconut and cook 10 minutes more.
  6. Add brown sugar and honey, toss to coat and cook 5 more minutes.
  7. In a small bowl, melt together chocolate chips and remaining tsp coconut oil in microwave in 30 second increments until smooth.
  8. Toss melted chocolate mixture with oat mixture and bake 5 minutes more.
  9. Cool completely. Store covered for up to 1 week.

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With the chill of fall in the air, I have not been able to wait one more week to make chili!  The first time we make chili at our house, it is a sure sign of the seasons changing.  Sunday afternoon football, which inevitably leads to me falling asleep on the couch, followed by a bowl of chili that has been simmering on the stove all day is a perfect day in my book.  I would like to know how chili’s #1 partner came to be cornbread, but regardless of the story behind this duo, it is a pair that I fully embrace.  I love to incorporate a little spice into my cornbread, so this Lightened Up Jalapeño Cornbread really hit the spot as a chili side dish for me.

Corn Jalapeno Cornbread {satisfymysweettooth.com} Corn Jalapeno Cornbread {satisfymysweettooth.com}

The base for this Lightened Up Jalapeño Cornbread is made lighter by using buttermilk, egg whites instead of all whole eggs and only a couple of tablespoons of oil.  I like that you get whole pieces of corn with each bite because it really enhances the flavor and texture of the bread.

Corn Jalapeno Cornbread {satisfymysweettooth.com} Corn Jalapeno Cornbread {satisfymysweettooth.com}

Lightened-up Jalapeño Cornbread

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 16 servings

1 piece (1/12 of cake)

Lightened up cornbread (only 99 calories!) with jalapenos for a kick of heat

Ingredients

  • 1 cup flour
  • 1 cup yellow cornmeal
  • 2 Tbsp sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup nonfat buttermilk
  • 2 tablespoons canola oil
  • 1 egg
  • 2 egg whites
  • 1 cup frozen corn
  • 3 tablespoons minced pickled jalapeño pepper

Instructions

  1. Preheat oven to 375 degrees.
  2. Lightly spray an 8-inch-square glass baking dish with nonstick cooking spray.
  3. In a large bowl, whisk together flour, cornmeal, sugar, baking soda and salt.
  4. Add buttermilk, oil, and eggs and mix well.
  5. Stir in corn and jalapeños.
  6. Pour batter into prepared pan and bake for 25-30 minutes or until toothpick inserted into center comes out clean.
  7. Cut and serve.
  8. Recipe adapted from Cooking Light

Notes

Per piece: Calories: 99 Fat: 3 Carbohydrates: 16

Corn Jalapeno Cornbread {satisfymysweettooth.com}

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Flourless Peanut Butter Snickers Cookies

Last weekend I was fortunate to travel to Napa, California courtesy of The Peanut Institute.  The Peanut Institute “is a non-profit organization that supports nutrition research and develops educational programs to encourage healthful lifestyles that include peanuts and peanut products.”  The trip was incredible and I learned wonderful facts about the nutritional benefits of peanuts, got to spend time with one of my great friends Emily,

photo 1

and we even got to cook at the Culinary Institute of America!  Check that one off my bucket list!

photo 2-1

The trip inspired me in so many ways.  When I returned home, I was excited to share some fantastic peanutty recipes with you.  So sweet teeth, I am declaring it Peanut Week!  I will be sharing one fact that I learned about peanuts with each of these satisfying recipes.

What better way to kick of Peanut Week than with these Flourless Peanut Butter Snickers Cookies?

Flourless Peanut Butter Snickers Cookies {Satisfy My Sweet Tooth}

These Flourless Peanut Butter Snickers Cookies are so light and soft, you would never guess that a key ingredient like flour is missing!  With only six ingredients, these cookies are a great gluten-free treat option and you will be shocked how only SIX ingredients can create a cookie that tastes so delicious.

Flourless Peanut Butter Snickers Cookies {Satisfy My Sweet Tooth}

I was so happy when I calculated the nutrition facts for these Flourless Peanut Butter Snickers Cookies and found out that each cookie only has 13 grams of carbs!  That is pretty remarkable for a cookie that has chopped up candy bars in it!

Flourless Peanut Butter Snickers Cookies {Satisfy My Sweet Tooth}

Peanut Butter Snickers Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 22 cookies

Soft and chewy flourless peanut butter cookies stuffed with Peanut Butter Snickers Candy Bars

Ingredients

  • 1 cup creamy natural peanut butter
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1 cup chopped Peanut Butter Snickers

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, use a mixer to cream peanut butter, sugar, egg baking soda and vanilla together.
  3. Mix in chopped candy bars.
  4. Roll dough into small balls and place onto cookie sheets.
  5. Bake 12 minutes.
  6. Recipe adapted from Martha Stewart.

Notes

Per cookies: Calores: 138 Fat: 8g Carbs: 13g

Flourless Peanut Butter Snickers Cookies {Satisfy My Sweet Tooth}

DID YOU KNOW??  Eating 1 ounce of peanuts daily can cut your risk of heart disease in half.  The oil in peanuts is mostly monounsaturated which offers the same health benefits as other healthy fats such as olive oil.

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