Spinach Falafel

  
Another winner from skinny taste!! This one is worth the effort and they are great reheated in a skillet for weekday lunches.

Ingredients:
1 c baby spinach
1/2 c scallions
1/3 c cilantro
1/2 c paraley
4 cloves galic
1/2 tbsp ground cumin
1 tsp ground coriander
1 – 15 oz can chickpeas, drained
1/2 c cooked quinoa
1 egg
1 tsp olive oil

In a food processor combine the first 7 ingredients and pulse to chop until smooth. Add chickpeas and pulse until coursly mashed. Add egg and quinoa and pulse 10 times or so until combined. Form into patties (I use a cookie scoop to keep them the same size) and chill for 30 minutes.

Heat a griddle or non stick skillet over medium-high heat and cook patties 4 – 5 minutes on each side until golden.

Serve with lettuce, hummus, tzatziki, pitas, etc.

Serves 4.

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Slow Cooker Southwest Chicken with Slaw

  
This is another winner from Skinny Taste, with a few minor changes. sp good, so easy – you should really try it!

Ingredents:
2 lbs chicken thighs
14.4 oz can diced tomatoes with mild green chilies, not drained
15 oz can black beans, drained
1 medium onion, diced
2 cloves garlic, minced
¼ c chopped fresh cilantro
14.4 oz can fat free chicken broth
1 tsp cumin
1 tsp cayenne pepper
salt to taste

Slaw:
1 lb cabbage, shredded
2 carrots, grated
6 green onions, sliced thin
1/4 c cilantro, chopped
1/4 c lime juice
1 tbsp canola oil

In a slow cooker place chicken on bottom, top with spices then remaining ingredients. Cover and cook on low 10 hours. Shred chicken and serves over rice.

For slaw:
Toss all ingredients in a bowl.

Serve with hot sauce.

Serves 6 – 8.