We have heard the sayings time and time again, “abs are made in the kitchen” and “you can’t outwork a bad diet. It’s easy to see why so many of us struggle with this notion. Maybe finding the time to prepare meals in advance seems impossible. Or it could be as simple as we don’t know how to cook healthy. Luckily, delicious nutrient dense and calorie careful meals can be simple to make and not take up your entire Sunday in the kitchen.
As one of the founders of New Level Nutrition, a meal prep service in Amherst NY, my goal is to help others find a quality solution to eating and make a healthy lifestyle change. Meeting your fitness goals reaches beyond the gym and having prepped meals on hand is the easiest way to stay on track.
Check out one of my favorite New Level Nutrition recipes, the Crockpot Chicken Enchilada Chili. It’s packed with protein, fiber, and quality carbs and can be made at home in a few easy steps.
Crock Pot Chicken Enchilada Chili Recipe
12 servings
Ingredients:
- 3 (10 oz) cans diced tomatoes and green chili -no salt added
- 2 (10 oz) cans enchilada sauce
- 2 packets low sodium taco seasoning
- 1 (15 oz) can black beans
- 1 (15 oz) can kidney beans
- 1 (15 oz) can pinto beans
- 2 lbs shredded cooked chicken breast
- 8 oz light cream cheese
- 1 bag frozen sweet corn
Optional:
- shredded cheese
- rice (I like basmati)!
Macros:
Per serving: Calories 362, Carbohydrates 38, Protein 27, Fat 12
Instructions:
Bake chicken at 400 degrees until the internal temperature reaches 160 degrees. Shred chicken then combine all ingredients in a crock pot at 200 degrees or medium setting and cook for at least 2 hours.
Portion out and top with cheese or serve over rice for added carbohydrate content.
ENJOY!
Store for up to 5 days in the refrigerator in an airtight container.
