October meals (and a few pictures!)

Before I share a few new dinner recipes we are going to try this month, here are some recent pictures of my little loves!

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Now onto the recipes!

We are welcoming October and fall with some cozy, warm recipes!  Enjoy!

White Chipotle Chicken Chili

Crockpot Hearty Turkey Chili
recipe courtesy of a Weight Watchers email

1 large onion
2 cloves garlic
1/2 lb ground turkey
2 Tbs. chili powder
1 Tbs. paprika
1 Tbs. ground cumin
2 Tbs. crushed cherry peppers
2 tomatoes, chopped
1 cup fat free chicken broth
1 1/2 Tbs. cider vinegar
2 cups kidney beans
1 green bell pepper

Combine all ingredients in a crock-pot and cook for 2 hours on high or 4 hours on low.  Serve with cheese, chips, and fat-free sour cream.

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Crockpot Chicken Fajitas
recipe courtesy of a Weight Watchers email

7 boned and skinned chicken breast halves, cut in strips
2 onions, sliced
2 green bell peppers, cut in strips
2 red bell peppers, cut in strips
2 jalapeno chili peppers, chopped
4 cloves garlic, minced
2 tsp. chili powder
2 tsp. ground cumin
2 tsp. ground coriander
28 ounces tomatoes, canned
1/4 cup water
8 flour tortillas

Combine all ingredients except tortillas in a crockpot.  Cover and cook on low for 8-10 hours.  Serve wrapped in tortillas with salsa.

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Crockpot Chicken Taco Chili
recipe courtesy of Gina's Weight Watchers Recipes

1 onion, chopped
1 16-oz can black beans
1 8-oz can kidney beans
10-oz package frozen corn kernels
2 14.5-oz cans diced tomatoes with chilies
1 packet taco seasoning (use homemade taco seasoning)
1 Tbs. cumin
24-ozs (3) boneless skinless chicken breasts
chili peppers, chopped (optional)
chopped fresh cilantro

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder, and taco seasoning in a slow cooker.  Place chicken on top and cover.  Cook on low for 10 hours or on high for 6 hours.  Half hour before serving, remove chicken and shred.  Return chicken to slow cooker and stir in sauce.  Top with fresh cilantro. 

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Pesto Tortellini Soup
 recipe courtesy of food blogger Jane Maynard

1/2 small onion, chopped
2 cloves garlic, minced
1 Tbs butter
6 cups vegetable or chicken broth
1 pkg (9-oz) frozen tortellini
2 cups frozen mixed vegetables
1/4 cup prepared pesto
Parmesan cheese, for topping

In a 4-quart sauce pan, saute onion, garlic, and butter until onions are translucent.  Add broth and bring to a boil.  Add tortellini and cook 1-2 minutes less than the package directions.  Add the frozen vegetables and simmer soup until vegetables are heated through.  Stir in pesto and serve.  Garnish with Parmesan cheese. 


Okay, just one more!!!