Pumpkin Tortilla Slow Cooker Soup

Who doesn't love tortilla soup? Why not make it even better and more appropriate for fall with a little pumpkin? It makes the soup creamier and adds a special kick!

Pumpkin Tortilla Slow Cooker Soup

Ingredients:

• 4 c Pacific's Tortilla Soup Starter* (approx. 1 large container)
• 1 1/2 c pumpkin, pureed (may use canned 100% pureed pumpkin)
• 1 lb boneless, skinless chicken breast
• 1/4 lb tomatillos, chopped
• 1/4 lb roma tomatoes, chopped
• 1/2 medium yellow onion, chopped

Directions:

1. Prepare all ingredients and combine in a medium slow cooker. 

2. Cook on low for approximately 4 hours (or 2 hours on high) until chicken is easily shredded. 

3. Shred chicken with a fork.

Enjoy!

*Note: Pacific's Tortilla Soup Starter does contain a small amount of natural cane sugar. 

Clean Eat Recipe :: Four Ingredient Energy Bites

These Four Ingredient Energy Bites are similar to our Clean Cookie Dough but less ingredients and less time to wait!  They are super easy to make and they pack well.  We love to take these bites to snack on for energy while hiking!

Clean Eat Recipe: Four Ingredient Energy Bites

Ingredients:

• 1 cup oats (dry)
• 1/4 cup natural peanut butter
• 3 Tbsp honey
• 2 Tbsp dark chocolate chips

Directions:

1. Mix all ingredients in a large mixing bowl using a spatula
2. Place mixing bowl in refrigerator for 30 minutes to 1 hour
3. Roll mixture into equal size bites
4. Store in refrigerator until ready to eat

Makes 4 servings

Macros (per serving):

• Calories - 338
• Protein - 10 g
• Carbs - 37 g
• Fat - 18 g

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.