Latest Recipes
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Easy Falafel with Tzatziki
With a mild savory taste, these delicious dippers a great way to introduce your kids to new flavors in their lunchbox.
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Sunflower Butter and Fresh Berry Wraps
This quick and simple kid-friendly lunch recipe can be made in a flash and is sure to please your little berry lovers.
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Rainbow Pasta Salad
Mix in some veggie goodness and peep the pretty colors of this vibrant pasta salad featuring every kid’s favorite: noodles!
Ingredients
Makes 8 servings
2 pounds skinless, boneless chicken breast halves, cut into 1-inch cubes
1 small onion, cut into 1/4 -inch cubes (about 1 cup)
1 16-ounce jar mango salsa
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon chili chipotle powder
1 cup canned pinto beans, drained and rinsed
1 large sweet potato (about 1 pound), peeled and cut into 3/4-inch cubes
Naturally sweet sweet potatoes are the perfect complement to the slight hint of heat from the spices in this easy recipe. It’s particularly good served over brown rice and topped with shredded, reduced fat cheese, but you can also serve it with corn bread and a salad. However you dish it up, your family will enjoy more than a day’s worth of immune-boosting vitamin A per serving.
Directions
1. Add chicken, sweet potato, onion, salsa, cumin, chili powder, garlic powder, and chili chipotle powder to a 5- or 6-quart slow cooker and stir to combine.
2. Cover and cook on low until sweet potato is tender and chicken is cooked through, about 4 hours.
3. Stir the pinto beans into the slow cooker and cover until the beans heat through, about 5 minutes.
4. Serve over brown rice and top with shredded reduced-fat cheese.
Per Serving:
Calories: 228
Carbohydrates: 21 g
Fat: 5 g
Protein: 30 g
Fiber: 7 g
Active Time: 20 minutes
Total Time: 4 hours 20 minutes
