Chicken Crockpot Chili

Here’s a great twist on chili! Love the flavor from the cumin in this and it’s perfect to freeze. It was a big family hit!


  • 1 cup Greek yogurt
  • 3 Tbsp olive oil
  • 2 medium yellow onions, chopped
  • 8oz green chilies
  • 4 garlic cloves, minced
  • 4 cups chicken broth
  • 2  15oz cans great northern beans, drained & rinsed 
  • 2 cans corn, drained
  • 1 Tbsp lime juice
  • 1 Tbsp cumin
  • 1 tsp oregano
  • 1 tsp each salt & pepper
  • 3 large chicken breasts

Optional toppings:

  • Cilantro
  • Avocado

Place all ingredients except yogurt and toppings into the crockpot. Cook on low 6-7 hours.

Remove chicken and shred. Return to the crock pot.

In a blender, purée 1 cup chili with the cup of Greek yogurt. Add purée to Chili and mix well. 

Cook 15 minutes then serve!

Tortellini Soup

It was a perfect day for soup today! Lazy Sunday (although I did my taxes & that made my brain hurt), chilly out with snow mixed in the rain a bit…

We LOVE the 21 Day Fix program and this is a recipe I found & modified that is 21 Day Fix approved! The 21 Day Fix is all about clean eating, balanced macros and portion control…all things I teach health coaching clients and guidelines we live by. 

So here you go…I hope you try it, it really is delicious!

INGREDIENTS (serves 8)

  • 5 garlic cloves , minced
  • 1 small onion, chopped
  • 1/4 cup fresh basil finely chopped
  • 2 quarts organic chicken broth
  • 2lbs grass fed ground beef (or turkey)
  • 14 oz diced tomatoes
  • 14 oz tomato sauce
  • 2 cups spinach leaves
  • 1 package refrigerated cheese tortellini
  • 1/4 cup shredded parmesan cheese (for the topping)


Brown the meat in a large skillet. Add  onions and garlic in the same skillet and cook until tender. Season with a little italian seasoning, salt and pepper

Add all the ingredients except the tortellini & Parmesan cheese to crock pot Cook on low for 3-4 hours, or all day.

Right before you’re ready to eat, cook the tortellini according to package instructions. Then add to the soup.

Dish soup out and add a sprinkle of Parmesan cheese to the top. Serve hot 🔥1 cup = 1 serving

21 Day Fix containers: 1 Green 1 Yellow 1/2 Red 1 Blue


XOXO, Jess

If you would like to learn more about the 21 Day Fix please send me an email:

Chicken Enchiladas with Sweet Potato puree

SO, I went to the library and picked up a copy of Jessica Seinfeld’s “Double Delicious” to try some new, healthy recipes.  I am a creature of habit and need to find some new stuff to make (I’m sure my son would agree!).  Remember Jessica Seinfeld’s first cookbook Deceptively Delicious??  I owned that…where it is, I have no idea.  Some of those recipes I tried and was happy with. Some were kind of like those pictures you see of “pinterest fails”.  If you haven’t seen those, pause and go google.  Kind of hilarious, and yet sad…because I tend to end up with the “fail” version with craft projects!  Oh well.  Ya can’t win ’em all. Anyhoo…I was a little nervous about this recipe after I got home with the ingredients because we were having friends over and what if it down right sucked?!  Shoulda thought about that before when all I had to offer would be salad and…pancakes??  Maybe a greek yogurt and some hummus?  Ew.  Lucky for me, it was a hit!  AND super easy to make!  I like easy.  I think part of why I end up sticking with things I know for dinner is because of the time spent in the kitchen with new recipes.  Sheesh.  I don’t have enough time as it is (I know a lot of you are relating to that as you read this!).  I would file this one under “MUST TRY”!


whole grain chicken enchiladas with a secret

Recipe (with some tweaks from me!):

Nonstick cooking spray (I don’t use this stuff…I use regular oil…vegetable or olive oil)
1 tablespoons olive oil
2 boneless, skinless chicken breasts, cubed (about 3/4 pound)
2 teaspoons garlic powder
4 teaspoons pepper
2 cups sweet potato or carrot puree (not a big fan of carrots…I used sweet potato and LOVED it)
4 cup fat-free sour cream
1 cup shredded, reduced-fat (2%) cheddar cheese or part-skim mozzarella, divided
6 (9-inch) whole-grain or whole-wheat flour tortillas
2 cups spinach puree (oops…forgot spinach so I didn’t do this part…next time!)
2 cups mild tomato salsa (ummmm….I like a little kick, so I used mild in the recipe and added some spicer stuff to mine on my plate!)


1. Preheat the oven to 350°F. Coat a 9 x 12-inch baking dish with cooking spray. Warm the oil in a large skillet over medium-high heat. Sprinkle the chicken with garlic powder and pepper. Cook the chicken 4 to 5 minutes, stirring occasionally, until it is cooked through and no longer pink in the center. Off the heat, mix the sweet potato or carrot puree, sour cream, and half the cheese into the skillet.

2. Fill each tortilla with the chicken mixture and roll up. Place seam-side down in the prepared baking dish. Dot the tops of the enchiladas with spinach puree. Spoon the salsa over the enchiladas and sprinkle with the remaining cheese. Cover the dish with aluminum foil and bake until the cheese melts and the filling is hot, 35 to 40 minutes.

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