Crockpot Chicken and Shrimp Jambalaya

I was hoping to mix up my meals a little bit and shock my taste buds from my traditional clean meals of salsa chicken and I did just that! This is an AWESOME recipe because it has all of your nutrients packed into one - protein, carbs and a small amount of healthy fat from the chicken.

You may also be interested in:

• Red Beans & Rice
• Quinoa Jambalaya

Clean Crockpot Chicken and Shrimp Jambalaya

Ingredients:

• 2 pounds boneless, skinless chicken breast, thawed, excess fat removed
• 1/2 cup diced fresh green bell pepper
• 2 cups finely diced fresh celery
• 1 cup finely chopped fresh yellow onion
• 2 cups diced fresh tomatoes, with juices
• 2 cups organic chicken broth
• 1 6-oz can organic tomato paste
• 2 cloves garlic, minced
• 3 TBSP cajun seasoning (we used Tony Chachere's but you can also make your own seasoning)
• 1 tsp sea salt
• 1 lb uncooked wild-caught shrimp, fresh, peeled and deveined
• 2 cups brown rice

Directions:

1. Combine chicken breasts, bell pepper, celery, onion, tomatoes, paste, broth, garlic, seasoning and salt into large, 6-quart crockpot or slow cooker.

2. Cover and cook on low heat for approximately 6 hours or high heat for approximately 3 hours. Stir intermittently if needed.

3. Add rice and shrimp to slow cooker, stirring to combine. Cook on low for 2 additional hours or high for 1 hour.

Recipe yields approximately 8 servings.

Clean Eating Taco Soup

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Clean Eat Recipe: Taco Soup

Ingredients:

• 1 lb extra lean ground turkey, grass-fed beef, or ground chicken breast
• 1 onion, chopped
• 1 pkg ranch dressing mix (make your own)
• 1 pkg taco seasoning mix (make your own)
• 1 can (16 oz) pinto beans, drained
• 1 can (16 oz) kidney beans, drained
• 1 can (16 oz) whole kernel corn
• 1 can (8 oz) rotel-style tomatoes
• 1 can (8 oz) diced tomatoes

Directions:

1. Brown meat & onions, drain
2. Mix ranch & taco seasonings into meat
3. Add the rest of the ingredients into mixture (you may also need to add a little bit of water)
4. Simmer for at least 1 hour (we let ours simmer in the crock pot but you could also cook in a large pan)

He & She Tip:  We usually double this recipe so we have leftovers for lunch during the week!

Enjoy our recipes?  Get help with your grocery shopping here.

- Whitney

Low Carb Chicken Chili

Did you enjoy our chicken chili but perhaps you are looking for a lower carb option?  Look no further!

Ingredients:

• 2 lbs ground chicken
• 1 cup onion, chopped
• 3 cups zucchini, chopped
• 1 Tbsp minced garlic
• 1 Tbsp Xylitol brown sugar blend
• 1 Tbsp chili powder
• 2 tsp cumin
• 1 tsp salt
• 3 14.5 oz cans diced tomatoes (do not drain)
• 4 Tbsp apple cider vinegar
• 2 Tbsp spicy mustard
• 1 Tbsp regular yellow mustard

Optional Toppings: cilantro, green onion, cottage cheese

Directions:

1. Brown meat with onions and garlic in a large pot.  Cook until no longer pink.

2. Place meat in crock pot.  Add the remaining ingredients.  Stir until combined.

3. Place on "low heat" for the desired about of time (we prefer 2 hours since the meat is already cooked).

He & She Tip: You can also make this without a crock pot.  To make without a crock pot you would still brown the meat in a large pan and then add the remaining ingredients.  Bring to a boil, reduce heat and simmer for 15-20 minutes. 

Makes approximately 6 servings.

Macros (per serving):

Calories - 140 

Protein - 22 g

Fat - 1 g

Carbs - 8 g

* Recipe Adapted from Jamie Eason's Reduced Carb Turkey Veggie Chili.