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.

4 Ingredient Peanut Butter Balls

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I went into the kitchen to make our cookie dough but decided I wanted something a little more festive.  This recipe is super easy to make and only has FOUR ingredients!

Updated: 1/30/18 to update nutritonal information

Clean Eat Recipe: Peanut Butter Balls

Ingredients:

• 1/2 cup natural peanut butter
• 2 Tbsp honey
• 5/8 cup dark chocolate, broken into pieces
• 1 1/4 tsp coconut oil

Directions:

1. Mix peanut butter and honey together using an electric mixer until thick (approx 1 minute).

2. Roll into balls and freeze for at least 45 minutes.

3. Combine chocolate chips and coconut oil and heat in microwave for 1 minute. Stir. Heat in microwave for another minute (or until melted).

4. Let chocolate/coconut oil mixture sit out for approx 10 minutes to slightly harden.

5. Once balls are chilled, dip in chocolate mixture.

6. Place balls into the refrigerator to chill.

Note: I made mine into quarter-size balls which made approx 16-18 balls.

Snickerdoodle Crescent Rollups

Ingredients:

1/4 cup coconut oil

3 ounces of plain greek yogurt

1/4 cup Ideal Brown No Calorie Sweetener (Xylitol)

1/2 tsp pure vanilla extract (avoid HFCS)

dash of sea salt (approx 1/16 tsp)

3/4+ cup Almond Meal/Flour

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Unsweetened Almond milk (for brushing rolls)

1 Tbsp Ideal Brown No Calorie Sweetener (Xylitol)

1/2 tsp cinnamon

1/8 tsp ground nutmeg

Directions:

1. Beat coconut oil and greek yogurt in a large bowl with an electric mixer for 30 seconds.

2. Add Xylitol, vanilla, and salt and continue to beat until mixed.

3. Slowly add almond meal/flour as you continue to beat the mixture - a dough will form.

4. Divide the dough into 2 round portions. Cover and chill in refrigerator for at least 1 hour.

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Once dough is chilled:

5. Preheat oven to 350 degrees F.

6. With a lightly floured surface, roll each ball of dough into 7-in rounds.  Lightly brush with milk to assimilate flour into dough.

7. Combine Xylitol, cinnamon, and nutmeg.  Lightly sprinkle mixture evenly over dough.

8. Cut each round into 8 wedges.  Roll up each wedge starting with the wide end. Place cookies 1-in apart on a cookie sheet to bake.

9. Bake for 14-16 minutes.

10. Enjoy!

Makes 16 cookies.

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

- Whitney

P.S. Please note that Xylitol can be toxic to animals so keep this ingredient away from your pets.