Category Archives: Chicken & Turkey

Chicken & Three Bean Soup {THM-E}

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Energizing (E) meals with Trim Healthy Mama are the hardest for me.  I’m not even sure why, it just seems like I struggle to come up with ideas for the E meals that don’t include fat!  But last week, during a Fuel Cycle even, I stumbled across an old recipe for Bean & Chicken Soup.  It had some ingredients that didn’t quite work with THM E guidelines, but I was certain I could tweak it and come up with something yummy and energizing.

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This soup is so easy – cook your chicken in the crock pot until done, then shred it and toss in the beans until heated through.  Super simple!

 

Chicken & Three Bean Soup {THM-E}

15 oz can kidney beans, drained and rinsed well

15 oz can black beans, drained and rinsed well

15 oz can white beans, drained and rinsed well

2 lbs chicken tenders, frozen

1 quart chicken broth

1 can diced tomatoes

2 tsp garlic powder

1 tsp black pepper

2 tsp salt

3 tbsp cumin

3 tsp oregano

 

Combine all ingredients EXCEPT BEANS in the crock pot.  Cook on low for 6-8 hours, or on high for 3-4 hours until chicken is cooked through.  Remove chicken from crock pot and shred.  (*I shred my chicken by putting it in my kitchenaid mixer bowl with the paddle attachment.  Just turn the mixer on medium-low for a minute or two and your chicken is perfectly shredded!)  Place chicken back in crock pot and add beans.  Turn crockpot on HIGH for 30 minutes or until beans are heated through.

 

Tomato-Basil Chicken {THM-S}

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This is a great summer dish that combine fresh produce and your backyard grill, which means you won’t have to heat up your kitchen!  You can marinate the chicken for as little as two hours, or up to 24 hours.  Fresh tomatoes and fresh basil make this a nice refreshing meal on a hot summer day that fits in with THM!  *I choose to use olive oil because of the flavor it gives this dish.  Coconut oil could be substituted, but keep in mind that it will harden up while the chicken marinates in the refrigerator.

Skinny Tomato Basil Chicken

  • 12 boneless, skinless chicken tenders
  • 1 large tomato, diced
  • 1/2 cup fresh chopped basil
  • 1 tbsp olive oil
  • 2 tbsp parmesan cheese, grated
  • 1/2 cup olive oil
  • 4 tbsp balsamic vinegar
  • 1-1/2 tbsp dried basil
  • 1 tsp dried mustard
  • 3 cloves garlic, minced
  • 1 tsp salt

At least two hours before serving (or up to 24 hours), combine 1/2 cup olive oil, balsamic vinegar, dried basil, dried mustard, and minced garlic.  Place in a large ziplock bag along with chicken.  Keep in the refrigerator, turning occasionally, until ready to grill.

Heat grill and grill chicken on each side until cooked through.  Place on serving platter.  Top with diced tomato, chopped fresh basil, and fresh parmesan cheese.

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