Healthy, simple crock-pot recipe to help during those busy weeks!

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September is a busy time of the year. Many of you are trying to adjust to back-to-school schedules, and hey, we get that life gets pretty busy between school and extracurricular activities you’re driving your kids to. Then you’re trying to get family time in on top of it all! Who is exhausted just thinking about it all?

This is where that crock-pot sitting in your pantry comes in handy. Create a healthy dinner with minimal time spent in the kitchen!

Here is the recipe for a simple, healthy, quick crock-pot chili the whole family will love.

 

 

Crock-pot White Bean Chicken Chili

4 – 6 chicken breasts, boil and shred into pieces
2 cans great northern white beans (reduced sodium)
1 can black beans (reduced sodium)
1 cup corn (canned, frozen, or from the farmers market)
About 3 – 4 cups salsa

Notes:

  • I get corn from the farmers market, cook it, take it off the stalk and freeze it in plastic bags for use whenever.
  • You can use any salsa you would like. Add more or less depending on the consistency you’d like. I typically put a medium salsa in this, however if you or anyone in your family does not like any spice, I would use a mild salsa.

Mix all ingredients together in crock-pot and let sit until warm. For an extra treat, I sometimes add avocado on top right before I eat it!

This recipe is also great to make, freeze and take to work or have on hand when you just don’t have time to make dinner!

For more great recipes and tips on how to use your crock-pot this fall, bring Allegro to your workplace with our “Healthy Crock-pot Cooking” nutrition workshop. In this workshop you will gain knowledge, tips and tricks on distinguishing the difference between calorie-laden versus healthy crock-pot recipes. Contact Kendra at Kendra@allegrocoaching.com for more information.

Enjoy fresh, local fruits with this Grilled Peach Salad

 

It won’t be long before summer turns into fall and fall turns into winter – too soon to be thinking about winter? Summer is one of my favorite seasons and I love the fresh fruits and vegetables which come with it. What better way to enjoy every last bit of summer that you can then by enjoying FRESH, LOCAL fruit that will soon be out of season?

Many of the main ingredients for this Grilled Peach Salad were purchased at the Fulton Street Farmers Market! Have you been before, boy is it amazing! I highly suggest making time to go to this, or other farmers market’s in your area!

These goodies were all purchased at the Fulton Street Farmers Market! (Ignore the cucumber, I ended up not using it in this salad).
These goodies were all purchased at the Fulton Street Farmers Market! (Ignore the cucumber, I ended up not using it in this salad).

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This Grilled Peach Salad is simple and quick, making it a great lunch or dinner option for you and your family!

Grilled Peach Salad

Dressing:
2 tbsp. Dijon mustard
2 tbsp. balsamic vinegar
1 tbsp. extra-virgin olive oil
1 tbsp. water

Salad:
3 ripe peaches, cut in half, pits removed
Fresh arugula
1 cup fresh blueberries
Handful of almonds
Fresh feta cheese

Directions:

  1. Whisk together dressing ingredients.
  2. Preheat grill to high heat. Lightly brush peach halves with the dressing. Place peaches, cut side down, on the hot grill. Grill for about five minutes, or until the peaches are soft and have grill marks. Remove peaches from the grill, cool to room temperature and slice.
  3. Place arugula, sliced grilled peaches, blueberries, almonds and fresh feta cheese in a large salad bowl. Drizzle with salad dressing. Gently toss and serve immediately.

I hope you enjoy this salad as much as I did!

Morgan, Community & Marketing Manager at Allegro Coaching

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