I love to use my slow cooker any time of year. But during the winter, I especially love it. After working all day, it is nice to soak up a few minutes of sunlight on a walk with my family before the sun sets. So having dinner ready to go in the slow cooker allows me to steal those minutes with them instead of standing in the kitchen.
One of our family favorites is Slow Cooker Chicken Fajitas. It is a no muss, no fuss kind of recipe. Just pile it all into the slow cooker and go about your day…no actual cooking required.
I hope you enjoy these chicken fajitas for a low carb, high protein slow cooker meal! What are some of your favorite slow cooker meals?
Slow Cooker Chicken Fajitas
Put all ingredients in slow cooker. Cook on low for 6 hours.
Top with shredded lettuce, shredded cheese or 1 tbsp sour cream if desired.
Pizza pizza party, pizza pizza chomp chomp, pizza pizza toot toot, everybody pizza train!
This is the song I sing every time
we have the pizza, the Cauliflower Crust Pizza
, or anything resembling pizza in my house. My husband and friends are so used to it now, they just sing right along with me. You can thank Jimmy Fallon (if you haven’t seen this skit, do yourself a favor and watch it). You can even sing it when making this Pizza Toss.
Pizza is great but the carbs can get you into trouble. And I love cauliflower crust pizza. But sometimes I don’t have the energy to invest in making it. So that’s when the pizza toss comes in. You get the great flavor of pizza without the carbs and work.
I am a huge fan of a good dinner that only requires one skillet. Less dishes = happier me. What is even better is the time and effort required to make this Kielbasa Stir Fry. You might even get a longer workout in tonight with the time you save cooking and cleaning up.
Kielbasa Stir Fry
Pair this kielbasa stir fry recipe with cauliflower fried rice for a great dinner meal.
Tacos can be funny….
Tacos can be delicious…
And tacos can be easy. I have several “go to” meals that I use when I’m in a time crunch or an “I don’t want to cook tonight” crunch. A taco salad is one of them. Give it 15 minutes and a few skillets and you are set with a great dinner.
Plus, you have a built in joke next time you make dinner…people will taco bout it for days!
You will have a tasty dinner that is ready in no time- you will nacho what hit you!
**Further puns not included in recipe.
If you are looking for more ways to incorporate vegetables into your diet, this veggie chili is for you! This vegetarian chili especially delicious. It has black beans, red kidney beans, tomatoes, a ton of vegetables, and spice which makes it flavorful yet easy to make. This veggie chili is very flexible. You can add more or less of any of the vegetables or beans. This vegetarian chili is the perfect bowl of comfort food that you can eat guilt-free!
– Remember that protein should be the main component to your meal after bariatric surgery. Add tofu or cheese to the pot to increase the protein and keep the recipe vegetarian.
– To avoid drinking any liquid with your meals, strain solids from chili OR drink liquids from the chili before eating the solids.
Ahhh… fajitas! The sizzling entrée that catches everyone’s attention at any Mexican restaurant. It’s an entrée worthy of some attention with its bright colors and flavorful seasonings. Most of us have had chicken or steak fajitas…but what about salmon fajitas?! I love salmon and am always looking for new ways to prepare it for my meals. This delicious salmon fajitas recipe is a quick, healthy meal packed with incredible flavor that I think everyone will love! Salmon fajitas are the perfect weeknight meal because they can be ready in about 20 minutes start to finish. I used a combination of red, yellow, orange, and green peppers and also added in a sliced onion. Salmon fajitas are quite forgiving so you can add in toppings if you like! Shredded veggies such as carrots or cabbage, tomatoes, shredded cheese, guacamole or avocados all make amazing toppings!
Colorful food is much more pleasant to eat than bland, white food. Rainbow Stir Fry has so many variations in color (hence the name)….it is so beautiful on a plate. It is flavorful too which is a bonus!
Use a variety of vegetables to add color and a good protein source to make this meal filling.
I used a variety of peppers, squash, onion, and broccoli for color in my version of this recipe.
The great thing about rainbow stir fry is that you can use virtually any fresh veggies you like! Some great examples would be carrots, zucchini, egg plant, mushrooms, snap peas, green beans, cauliflower….the list goes on!
It has been awhile since our last recipe post. Most of our recent blogs have been geared toward the New Year, changing behavior, and even getting back on track with the Diary of a Reboot series. Let me tell you, I am so happy to be back in the kitchen creating new recipes for y’all!
This taco bake was born out of my boredom with taco salad. A good old fashioned taco salad bar is a staple in my house….it is easy to throw together and I usually have the ingredients on hand in a pinch. Same ingredients. New meal.
You can enjoy this bake with a side of fresh greens or even on the top of a few of our protein pretzels (to add some crunch!). Keep reading for the full recipe.
An easy, one pan dish that is high protein and low carb. Great for getting a good dose of vegetables in too.
Preheat oven to 300 degrees
Add ground beef to an oven safe pan with lid attachment. Start browning beef over medium-high heat.
Chop the onion, green bell pepper, and garlic. Add the chopped veggies to the browning meat, stir and cook for 2-3 minutes.
Add tomatoes & chilies, black beans, and taco seasoning to pan.
Stir ingredients together and continue cooking until meat is completely browned and vegetables have started to soften.
Reduce heat to medium-low, then add mixed greens. Cover the pan and leave on medium-low heat for 3-4 minutes.
Stir the greens into the mixture as they start to cook down.
Add shredded 2% sharp cheddar to the pan. Cover and bake for 10 minutes on 300 degrees.
Remove the pan from the oven and let set for a few minutes before serving.
Serve with side of mixed green or top with salsa, jalapenos, or sour cream if desired.