• 2 lbs ground chicken breast
• 1 cup chopped onion
• 1Tbsp minced garlic
• 2-4 oz cans of diced green chilies
• 1-15 oz can of black beans (drain)
• 1-15 oz can of kidney beans (drain)
• 2-14.5 oz cans of diced tomatoes
• 1 Tbsp Xylitol brown sugar blend
• 1 Tbsp chili powder
• 2 Tbsp apple cider vinegar
• 2 Tbsp spicy mustard
• 1 Tbsp regular mustard
• 2 tsp cumin
• 1 tsp salt
• 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 desired time (we prefer around 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:

• Calories – 196
• Protein – 24 g
• Fats – 1 g

1. Carbs – 20 g

Preheat the oven to 400 degrees F. Mix the soy sauce, maple syrup, orange juice, 2 garlic cloves and 2 tablespoons water in a large bowl; add the salmon and turn to coat. Cover and refrigerate 20 minutes.

Meanwhile, put the cauliflower and broth in a microwave-safe bowl; cover loosely with plastic wrap and microwave until tender, 6 minutes.

Coat a rimmed baking sheet with cooking spray. Drain the fish, season with salt and pepper and place on the prepared baking sheet. Bake until slightly golden around the edges, 8 to 10 minutes.

Meanwhile, heat the olive oil and remaining garlic clove in a large skillet over medium-high heat; cook, breaking up the garlic with a spoon, until softened, about 2 minutes. Add the cauliflower and broth, the cranberries, pistachios, orange zest, parsley, 1/4 teaspoon salt, and pepper to taste and stir to heat through. Serve with the fish.

Recipe courtesy Food Network Magazine