Chicken chili

5 piece of chicken thighs (no bones or skin)

1/2 cup of a onion diced

1/2 cup of red pepper diced

1/2 cup of green pepper diced

*5 roasted garlic cloves

1 1/2 cup of boiled black beans (put dry beans in a sauce pan cover with water and boil for at least 1 hr)

1 cup of mushrooms cut in quarters 

1/2 cup of corn (fresh or frozen)

1 can of diced tomatoes no salt or sugar added

1/3 tsp of cumin

1 tsp of chili powder

1/4 tsp of garlic powder

1 tsp of onion powder

for heat i used 3 slice of pickled jalapeno peppers, but you can use cayenne pepper or hot sauce.

olive oil for cooking chicken.

Sea salt & pepper

Directions

Salt and pepper the chicken, preheat a skillet add oil (about a tablespoon) and cook chicken thighs about 2 min of each side (just want to color them not cook them though) add them to the crock pot.

Add the tomatoes and boiled beans (drained)

spices, roasted garlic & onions. cook on high for about 2 hrs then add the rest of the veggies. and cook for 1 or 2 extra hour. Adjust seasoning if needed, and take 2 forks and shred the chicken.

i garnish mine with a dollop of 0% fat greek yogurt & chopped cilantro.

* to make roasted garlic....in some tin foil add a bulb of garlic with the top chopped pour a tsp of oil on top and add salt & pepper roast in the open for about 30 min at 350F.

Protein packed Grilled veggies BBQ chicken salad

makes about 6 servings

Ingredients

2 zucchini sliced length wise in half

1 big portabella mushroom sliced in 1 inch chucks

1/2 red onion 

1 red bell pepper sliced length wise

3 boneless skinless chicken thighs (you can use chicken breasts )

1/2 cup of steamed edamame

1/2 cup of cooked barley

olive oil for brushing the veggies for the grill

Mix the veggies in a bowl with oil  and salt and pepper except for the edamame.Throw all the veggies and the chicken on the BBQ ( except for the edamame ) Grilled veggies till they still have a bite to them and cook chicken till fully done. Let cool down for a few min then chop the veggies and chicken  in bite size cubes, add all the rest of the ingredients and the dressing.

Avocado cumin Dressing (FYI when i'm lazy i use a avocado & green onion dressing from President choice)

Ingredients

1 pinch of cumin

1 pinch of ground coriander

1 green onions 

1 ripe avocado

juice of 1 lime

1/4 cup of olive oil

sea salt & pepper

add all the ingredients in a blender or immersion hand blender and  blend well. adjust the seasoning to your liking.Garnish with fresh chopped parsley or cilantro. It can be enjoyed warm or cold.

Not so evil Dark chocolate chunk cookies

1 cup all purpose flour (unbleached)

1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup of Splenda or Stevia (or any sugar you would like to use, half natural cane sugar and half natural brown sugar for exemple, also i have tried this recipe with dried raisins or dried cherries instead of sugar you would use 1/2 cup, the only mesuring that can be different would be with Stevia some taste sweeter, so taste it before you add some)
1/2 cup grape seed oil (any oil would ,but if you want to make it totally low fat use 1/4 cup of unsweetened apple sauce)
2 large egg
1 teaspoon vanilla

3/4 cup dark chocolate chunks (cut up some dark chocolate, i use Cé moi 80% cacao)

Directions:

Preheat oven to 350 degrees F.

Stir together flour, soda and salt. Set aside.

Whisk together both types of sugar (or whatever you decided to use), oil, eggs and vanilla. Add flour mixture to oil mixture and stir just until blended. Stir in chocolate chunks.

Using a tablespoon measure, scoop up dough and shape into tight rounds of about ¾ to 1 inch. Space them about 2 inches apart on two ungreased cookie sheets. The mounds should be bursting with chips. Bake for 8-10 minutes. Cool for 2 minutes on cookie sheet, then transfer to a wire rack to continue cooling.

Makes close to 2 dozen