Recipe of the Week-A Day Late But Worth It

Yesterday I wanted to try a new crock pot recipe, as when it's cold, I am a sucker for crock pot comfort food. We thumbed through a Betty Crocker Slow Cooker cookbook we forgot we had and found a hearty soup rich in fiber, protein and some good spice!

Adapted from Betty Crocker

Smoky Chipotle Cassoulet
1 lb chicken breast, boneless, skinless cubed
1 tsp salt (optional)
1 tsp cumin
1 bay leaf
1 chipotle pepper in adobo sauce, minced (buy canned in the hispanic section of the grocery store)
1 medium onion, diced
1 can navy beans, rinsed and drained
1 can black beans, rinsed and drained
1 can crushed tomatoes, undrained
1 1/2 cups chicken stock, low sodium
1/2 fresh orange juice (or use the 50% less sugar orange juice as juicing an orange is kind of a pain)
1/4 cup chopped fresh cilantro

Mix all ingredients, except cilantro, in your crock pot. Cover and cook on low 7-8 hours or high 4-5  hours. Remove Bay leaf before serving and garnish with cilantro.

This was very good and hit the spot on a cold day.  It was very easy and quick to put together. We cooked it on high and served it with a salad and some gluten free bread. You should definitely give this a shot!

Later this week I will have my little brother's report on completing the 60 day Insanity workout and some Q&A and before and after pictures!!! Stay tuned! :)

And Stay Active
~Mandi