Sunday, April 24, 2016

Crockpot Butter Chickpeas and Tofu

My go-to meals often consist of Latin spices in profile. Cumin, chiles, oregano, garlic and onion. However, I'm trying to broaden my spectrum of eating and I've been trying a few Indian dishes lately. This is a completely vegan meal, though while I'm not vegan by any means, I did enjoy it. Tofu is "meaty" enough for me and I used Extra Firm for this recipe. I doubled the seasonings of the original recipe as I'm the seasoning queen, but that's personal preference. Top with fresh cilantro or a dollop of sour cream if you so desire. This would be excellent with homemade (or store bought) naan bread.

Crockpot Butter Chickpeas with Tofu and Rice
adapted from

1 package of extra firm tofu 12oz, rinsed, drained and cubed
1 tbsp olive oil
1 medium yellow onion, diced
2 tbsp minced garlic
1 can light coconut milk
1 can garbanzo beans (16oz), rinsed and drained
1 can of tomato puree (15-16oz)
1 tbsp garam masala
1 tsp chili powder
1/2 tsp ground ginger
salt and pepper, to taste
fresh chopped cilantro, for garnish

Remove tofu from package and rinse. Wrap in several layers of paper towel and place a heavy object on top to press excess moisture out. I used the crock of my crock pot. Press for 15 minutes. Slice and cube into bite sizes pieces.

In large pot, heat olive oil over medium heat. Add in diced onions and cook until soft and translucent, approximately 5 minutes. Add in garlic, stir to combine.

Add in coconut milk, tomato puree and all of your seasonings. Stir to combine and cook on medium-low heat until sauce is thicker and has reduced and slightly thickened. Approximately 10-15 minutes.

Open can of garbanzo beans, rinse thoroughly and drain.

Spray crock with non-stick spray and place garbanzo beans and tofu on the bottom. Top with sauce, making sure everything is covered and submersed. Cook on LOW for 4 hours. 

Serve over rice.

Servings: 5

Tuesday, March 1, 2016

Shredded Chicken Taco Soup - UNDER 300 CALORIES

Yeah, I get it. It's been a few years. Okay, more than a few. Let's just say I'll never be the avid food blogger that's going to have a scheduled day of the week post or a "decadent dessert Friday." I'll pop up when I find something worthy to share, okay? Great! 

I am still battling the bulge. I go up, I go down. I hike, bike, go to the gym and then I vegetate and sit on my butt for a couple of years and pack on the pounds and wonder how I got back to where I started. Who'd of thought?

I tried the low-carb deal and while I lost 8lbs. in two weeks I was MISERABLE. My doctor was a bit crazy to suggest such a torturous diet. Yes yes, you're supposed to have a "lifestyle" change not diet...and low-carb was not about to be my new lifestyle. When artificial sweeteners are thrown at me left and right if I want a damn thanks! Even the "natural" type sugars they come out with are a joke and taste awfu. Also...what the hell is psyllium husk and xantham gum and why is it going into my food? I'm a single 27 year old on a "poor median" budget and I love my bread, pasta, beans, cakes and ice cream. So I'm trying it my way. Watching what goes in my mouth, sort of. Working my butt off at the gym (not literally, there's not much back there to work off I'm ashamed to admit) and eating plain eat GOOD food. 

Where have I been? Around...well I just told you part of it. I've hit a minor milestone in my adult life and have been living on my own for nearly two years now, how exciting! All sarcasm aside, it really is awesome.

Okay I'll shut up now and tell you about this dish. I go to work at a warehouse all day long...8-10 hours depending on the day. I battle the bulge afterwards at the gym for an hour (for now, ugh!) and the LAST thing I want is to come home and cook a meal. 

I previously posted a Tacos Amigos Soup Ole which was a mild hit on Pinterest for me. Not that I'm looking to really draw attention to myself, my blog or any of that jazz. I just want to share food that I like and that you just may like too! What's the harm in that? 

This is spicy, delicious and UNDER 300 CALORIES PER SERVING!* If you don't like something? Change it. If you want lower calories, deduct something. Honestly, I don't care. I never follow recipes to a T and I believe ALL recipes (except maybe cakes and cookies, you should follow those correctly) are open for interpretation.

So here's mine. I hope you try it. I hope you like it. 

*Does not include toppings such as sour cream, cheese or avocado.

Shredded Chicken Taco Soup
adapted from

2 boneless, skinless chicken breasts cooked and shredded (approximately 6 ounces each)
(1) 15oz can Low-Sodium Black Beans, rinsed & drained
(1) 15oz can Low-Sodium Red Kidney Beans, rinsed & drained
(3) 14.5oz can Petite Diced Tomatoes with Green Chiles
(1) 8oz can of No Salt Added Tomato Sauce (I used Hunt's)
(1) 10.5oz package Frozen Sweet Corn (I used Bird's Eye)
1 packet McCormick Original Taco Seasoning (generic would be fine)
1 medium yellow onion, diced
2 tbsp minced garlic
2 tbsp olive oil
1 tsp guajillo pepper seasoning (optional)
1/2 tsp Ancho Chile Powder (optional)

In large pot heat oil over medium heat and cook onions until tender. Add in minced garlic.

Add in all remaining ingredients and stir well to combine. 

Bring to a simmer and then reduce heat to low and let simmer additional 5-10 minutes. 

Serve with your favorite toppings such as shredded cheese, sour cream or avocado slices.

Serves 7 

Nutritional Info per Serving:
284 calories*
48g carbs
2g fat
22g protein

*no toppings.