Smoky Bacon Chili

While on most days, I am FAR from paleo… I couldn’t resist making this paleo recipe from PaleOMG when I spotted it on Pinterest.  She totally had me at bacon…

Smoky Bacon Chili | No Thanks to Cake

This chili.  OMG… there’s a reason Juli calls herself PaleOMG… This bean-less, bacon-full chili is a big ol’ party in your mouth.  I ended up modifying the recipe a little bit, adding the sweet potatoes to the mix and thinning it out with a little extra water… but I promise you’re going to love my version below and all that bacon.

Smoky Bacon Chili

Adapted from PaleOMG

Serves 7

INGREDIENTS

Smoky Bacon Chili | No Thanks to Cake

6 slices center-cut bacon, cubed

1 garlic clove, minced

1 yellow onion, diced

1 red pepper, diced

1 green pepper, diced

1 lb. extra lean ground beef

1 Tbsp. garlic powder

1 Tbsp. chili powder

2 Tbsp. smoked paprika

2 tsp. ground cumin

1 tsp. cayenne pepper

1 (14-oz) can fire roasted tomatoes

1 (8-oz) can of tomato sauce + 1 1/2 can water

2 sweet potatoes, peeled and cubed

INSTRUCTIONS

1.  In a large pot, add the cubed bacon and let cook.

Smoky Bacon Chili | No Thanks to Cake

2.  While the bacon is cooking, chop all the veggies.  Note:  My knife skills are not this good.  I used this veggie chopper, which you should seriously add to your Christmas list.

Smoky Bacon Chili | No Thanks to Cake

3.  In a separate pan, brown your ground beef.  If desired, grind your meat in a food processor – –  I always do this.

Smoky Bacon Chili | No Thanks to Cake

4.  When the bacon has browned and is a bit crisp, add garlic clove and veggies.

Smoky Bacon Chili | No Thanks to Cake

5.  Let cook for about 6 or so minutes, then add your ground beef and all the spices.

Smoky Bacon Chili | No Thanks to Cake

6.  Add your tomato sauce, water, sweet potatoes, and fire roasted tomatoes.

Smoky Bacon Chili | No Thanks to Cake

7.  Mix well and let all the flavors meld together, cooking on low for the next 30-40 minutes or so, stirring occasionally until the sweet potatoes are tender.

Smoky Bacon Chili | No Thanks to Cake

8.  Serve and enjoy!

Smoky Bacon Chili | No Thanks to Cake

Smoky Bacon Chili | No Thanks to Cake

Per 1 cup serving:

CAL 225; CARB 19g; FAT 9g; PROT 19g; FIB 5g; WW Points Plus: 6

- See more at: http://www.nothankstocake.com/2014/11/18/gingerbread-overnight-oats/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+NoThanksToCake+%28No+Thanks+to+Cake%29#sthash.4NF7vITF.dpuf

Related posts:

Grilled Lime Chicken with Avocado-Corn Salsa

When I first moved back to Nashville in 2004, I lived with my friend Jen for a while.  She and I have been friends for a million years… and she was nice enough to share her condo with me for a while.

Jen and I spent so much time cooking, and one of our favorite recipes is the one I’m sharing today.  You might also remember that Jen and I used to make the Grands Veggie Pizzas too… so good!

Grilled Lime Chicken with Avocado-Corn Salsa | No Thanks to Cake

The deliciousness of this dish is hard to capture via photo… but I’m going to try anyway.  The chicken takes on a zesty, citrusy flavor due to the time spent marinating, the cool avocado-corn salsa is the pretty, perfect topping for the dish… and in the end, well… people love this dish, including this girl.

Grilled Chicken with Avocado-Corn Salsa

Serves 4

INGREDIENTS

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

3 ½ Tbsp. fresh lime juice (from 3 limes)

4 Tbsp. chopped cilantro

½ tsp. salt

¼ tsp pepper

4 (6 oz) chicken breast halves

1 1/2 cup corn

1 (8 oz) ripe avocado, peeled & diced

INSTRUCTIONS

1.  Combine 2 Tbsp lime juice, 2 Tbsp. cilantro, ¼ tsp. salt, 1/8 tsp. pepper in a larger ziplock bag; add chicken.  Squeeze out the air and seal the bag; turn to coat the chicken.  Refrigerate for at least 20 minutes, longer if desired.  Note:  I made a half recipe.  If you see 2 chicken breasts, that’s why. :)

 Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

2.  Prepare the salsa.  Combine corn with the avocado and the remaining 1 ½ Tbsp. lime juice, 2 Tbsp. cilantro, ¼ tsp. salt, and 1/8 tsp. pepper in a bowl.  Note:  I used Green Giant canned corn, but you can also use fresh or frozen.

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Chicken with Avocado-Corn Salsa | No Thanks to Cake

3.  Grill the Chicken on the grill, turning occasionally, until cooked through, 10-12 minutes.  Top with the salsa to serve.

Grilled Lime Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Lime Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Lime Chicken with Avocado-Corn Salsa | No Thanks to Cake

Grilled Lime Chicken with Avocado-Corn Salsa | No Thanks to Cake

Per 1/4 recipe serving (1 chicken breast and 1/4 salsa):

CAL 268; CARB 13g; FAT 11g; PROT 31g; FIB 4g; WW Points Plus: 7

Related posts:

Thai Chicken Enchiladas

On Saturday morning, I went to get my hair cut and colored.  Visiting with the fabulous Meggan is one of my favorite parts of the process… that and walking out feeling like a million bucks!

New Hair Color | No Thanks to Cake

Yep, that new blondish streaks in my hair are totally Meggan’s doing… isn’t she fabulous?

Well, during my time in the chair, she and I also talked about cooking.  I was craving a Buffalo Chicken Chili (which I still want to make.). Meggan suggested something to make me change my mind about chili and to move over to a new Thai dish that blew my mind.

Thai Chicken Enchiladas | No Thanks to Cake

Meggan described the dish as one that she could eat every single day, if she could.  It’s not a cheesy enchilada, instead an enchilada filled with veggies and a spicy coconut milk sauce.  O-M-G… It was the most surprising dish I’ve made in a while.  Spicy, filling, and just so darn good!!!!  I agree with Meggan… I would eat this every meal if I could (and if they  weren’t all gone already.  Sniff!)

Thai Chicken Enchiladas

Adapted from How Sweet Eats

Serves 6

INGREDIENTS

Thai Chicken Enchiladas | No Thanks to Cake

6 light flour tortillas

2 boneless, skinless chicken breasts, cooked and shredded (about 1/2 lb)

1/2 sweet onion, chopped

1/3 cup chopped/shredded carrots

2/3 cup chopped/shredded cabbage

4 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon pepper

4 green onions, sliced

1/4 cup chopped + crushed peanuts + more for garnish

1/4 cup chopped fresh cilantro + more for garnish

3/4 cup + 1/2 cup light coconut milk

1/3 cup + 1/4 cup sweet chili sauce

 INSTRUCTIONS

1.  Preheat oven to 350 degrees.

2.  Heat a large skillet over medium heat and add canola oil. Add onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cook until vegetables are soft, about 6-8 minutes, stirring occasionally.

Thai Chicken Enchiladas | No Thanks to Cake

3.  Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes.  Note:  I cooked the chicken in a crockpot, sprayed with cooking spray until it fell apart.

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

4.  Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.

Thai Chicken Enchiladas | No Thanks to Cake

5.  Spray a 9×9 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/4 cup or so on the bottom of the dish.

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

6.  Slightly warm tortillas if desired to make them more pliable, then place about 1/3 cup of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. Note:  Take a spoon and cover every inch of the tortilla with the sauce, just to make sure it’s coated well.

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

7.  Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas.

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

7.  Serve, and enjoy with a side of steamed veggies.

Thai Chicken Enchiladas | No Thanks to Cake

 Thai Chicken Enchiladas | No Thanks to Cake

Per 1 enchilada serving:

CAL 227; CARB 30g; FAT 6g; PROT 17g; FIB 7g; WW Points Plus: 6

Related posts:

Jenny Volumizing: Chicken Fajita Fettuccine

Since I’ve been back on Jenny, I’m back on my kick of creating inventive “volumized” creations using Jenny cuisine.

To see my full listing of Jenny Volumizing Recipes, click here.  To see my latest creation, see below!

Chicken Fajita Fettuccine | No Thanks to Cake 

This recipe really transformed the fettuccine from its original state.  You almost can’t even tell that it was the creamy chicken fettuccine from Jenny Craig.  Instead, it tasted like an insanely flavorful Mexican pasta dish, about 2 times the original size!  Yum, yum!

Chicken Fajita Fettuccine

Serves 1

INGREDIENTS

1 package Jenny Craig Chicken Fettuccine

2 Tbsp. salsa

1/2 tsp. taco seasoning

cooking spray

1/4 green pepper, sliced

1/2 small red onion, sliced

1/4 cup spinach, shredded

1/4 cup diced tomatoes

INSTRUCTIONS

1.  Saute your peppers and onions in a small skillet, prepared with cooking spray until tender.

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

2.  Cook your Jenny dinner per package instructions

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

3.  While the Jenny dish cooks, prepare your veggies for the meal.  Note:  I used sliced grape tomatoes, as I had them on hand.  Any type of tomato will work.

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

4.  Move fettuccine to a medium mixing bowl.  Add 2 Tbsp. of your favorite salsa to the bowl.

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

5.  Add taco seasoning and stir to combine.

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

6.  Mix in your peppers, onions, spinach, and tomatoes.

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

7.  Move to a serving dish, and enjoy!!   Add a dollop of homemade guacamole to the mix, if desired.  

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

Related posts:

AWP-DO