Crock Pot Italian Sausage and Peppers

Crock pots make life easy. Load up your meat, vegetables, and any other ingredients. Turn on and let it cook all day while at work or ushering kids around. Crock pot Italian sausage, peppers, and tomato sauce. The best part is it is ready and warm when are you are ready to eat!

Ingredients:

2 Lbs Italian Sausage

4 Peppers (1 Green, 1 Red, 1 Yellow, and 1 Orange…hey that is what came in the package)

1 Jar of Spaghetti Sauce

Parmesan Cheese

Mozzarella Cheese

Wash the peppers, core, remove seeds, slice and dice. Put peppers, sausage, and sauce in crock pot. Set on low for 5-6 hours. Go to work, run errands, or just plain live life. Come back in 5-6 hours and your meal is ready. Top with parmesan and or mozzarella. Dunzo!

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This article is the courtesy of Raymond M. Binkowski former fat guy, author of “Eat by Color”, personal trainer and owner of FitWorkz. Its intent is to be shared. If sharing the previous following statement MUST be included any time this article is reproduced in part or entirety. So please feel free to share, you just might change a life!

Shredded Chicken Ranch Tacos-Eat by Color Style

Shredded Chicken Ranch Tacos

Sometimes tacos get old and boring. One way to spice that up tacos is to get creative. Thinking out side of the box why not mix ranch and taco seasoning? Here is a great way to to just that shredded chicken ranch tacos. Plus since this is a crock pot meal it is one you can get started and come back in a few hours to a meal that is done and ready to eat.

Ingredients:

2 Lbs Boneless, Skinless Chicken Breast

1 Packet of Ranch Dressing Mix

1 Packet of Taco Seasoning

Chicken bouillon or Chicken Stock

Wash and put the chicken in the crock pot. Dump the ranch and taco packets in. Drop one bouillon cube in. Add 1-1.5 cups of water. Cook on low for 5-6 hours or until done. When done the chicken will shred very easily. Shred with spatula and fork. Serve on your favorite taco shells. We like to use fold-its instead of tortillas.

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Crock Pot Chicken Enchilada Soup-Eat by Color Style!

Tell me that does not look good….heck yeah it does. Here is the best part it is crazy EASY to make. All you need is a crock pot or slow cooker. Crock pot chicken enchilada soup “Eat by Color” style.

Ingredients:

2 boneless skinless chicken breasts (about 1 pound)
2 cups good-quality chicken stock
10-ounce can red enchilada sauce

2 (14-ounce) cans black beans, rinsed and drained, OK this is OPTIONAL! Want lower carb ditch the beans.
1 (15-ounce) can whole-kernel corn**, drained
1 (4-ounce) can diced green chiles
2 cloves garlic, minced
1 white onion, peeled and diced
1-2 chicken bouillon cubes
1 teaspoon salt, or more/less to taste

Get Crazy Ingredients:

You can really get nuts here. Go with what you have in the house already; chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips.

Toss everything into the slow cooker. Cook on low for 6-8 hours….or high for half as much time. Top with your favorite get crazy ingredients and boom you are done.

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