Mexican Monday and Monday Night Football

Happy Monday Night Football.  Since the Steelers are playing tonight, I decided to continue my football food challenge tonight, and combine Sunday football, and Mexican Monday.  As the weather is turning into fall, the crock pot is going on tonight and fall vegetables are being roasted in the oven for this tailgating meal.

My chicken tortilla chili combines the flavors of chicken tortilla soup with the consistency of chili (for my soup hater of a boyfriend).  This big bowl of chili is loaded with fiber and very low in fat, besides being super easy!  Top it with cheese, tortillas, sour cream, or whatever you think of that can make this meal even yummier! 

Lets go Steelers!

Never Stop Cooking ~Melissa

Week Two Menu

Crock Pot Chicken Tortilla Chili

Chili Rubbed Roasted Acorn Squash

Crock Pot Chicken Tortilla Chili

Ingredients

1 lb chicken breast

2 (14oz) cans diced tomatoes with green chilies

1 can black beans

1 cup corn

1 green pepper, diced

1 medium onion, diced

1 cup salsa

3 tbsp tomato paste

3 tbsp taco seasoning (recipe to follow) or one packet of taco seasoning

Optional: cheese, tortilla chips, sour cream, hot sauce, and cilantro

Directions

Put all ingredients into a crock pot seasoning with salt and pepper.  Cook on high for 4 hours or low for 8 hours.  

After the allotted time, remove the chicken from the crock pot, shred, and stir it back into the chili, keeping warm until ready to serve.

Serve with cheese, tortilla chips, sour cream, cilantro, hot sauce, or whatever you would like.

Nutritional Facts

Servings per recipe: 4

1 Serving (without optional ingredients): Calories 342 Fat 3.6g Cholesterol 66mg Sodium 680mg Carbohydrates 41g Fiber 11g Sugar 10.6g Protein 37.5g

No More Store Bought 

Taco Seasoning

Ingredients

2 tbsp chili powder

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp cumin

1 tsp cayenne pepper (use 1/2 tsp if you do not like things spicy)

1 tsp oregano

1/2 tsp salt

1/2 tsp paprika

Directions

Mix all ingredients together and store in an air tight container.  

I like to make big batches of this so I have it on hand.  I usually use about 6 tbsp to season 1lb of meat.  

Chili Rubbed Acorn Squash

Ingredients

1 acorn squash

1 tbsp chili powder

2 tsp olive oil

salt and pepper to taste

Directions

Preheat the oven to 450 degrees.  Cut acorn squash in half and remove the seeds.  Slice the squash into 2 inch pieces.

Toss the pieces of squash in olive oil, chili powder, and salt and pepper.  

Lay the squash out on a cookie sheet sprayed with cooking spray. 

Roast squash in oven for about 25 - 30 minutes flipping the squash pieces halfway through.

Nutritional Facts

Servings per recipe: 2

1 Serving: Calories 138 Fat 5.6g Cholesterol 0mg Sodium 45mg Carbohydrates 24.5g Fiber 4.6g Protein 2.2g