Crock Pot Sante Fe Chicken

http://www.skinnytaste.com/2009/02/crock-pot-santa-fe-chicken-425-pts.html#more


Crock Pot Santa Fe Chicken
Skinnytaste.comServings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

Ingredients:

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
  
• salt to taste

Directions:

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.  

Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.

Chicken and White Bean Chili

Chicken and White Bean Chili

 

1 pound ground chicken or turkey

1 onion chopped

2 TB olive oil

1/2 t  oregano

1/2 jalapeno pepper (optional)

1 green pepper  chopped

1/4 t black pepper

1/2  t thyme leaf

1t chopped garlic

1 t ground cumin

 

Cook the above ingredients together and sprinkle

2 TB flour and cook 1 min.

then add 2 cups chicken  stock and one 19oz can cannelini beans.

cook 25 minutes

Top with sour cream and monterey jack cheese,pico di gallo( optional)

 

Pico recipe

2 tomatoes diced

1/2 onion diced

1/2 jalapeno pepper

1/2 t chopped garlic

1 TB chopped cilantro,

1 TB olive oil

salt and pepper to taste

George Fomaro

Turkey & Wild Rice Soup

http://lindseysluscious.blogspot.com/2011/11/tired-of-turkey-yet-try-this.html

Crock Pot Turkey and Wild Rice Soup

(adapted from Taste of Home)

8-10 cups turkey or chicken stock, divided

8 oz. uncooked wild rice

1 tablespoon olive oil

1 medium onion, chopped

2 celery ribs, diced

2 carrots, diced

1/2 teaspoon pepper

2 tablespoons chicken soup base (I like Better Than Bouillon)

4 tablespoons butter

1/2 cup all-purpose flour

2 cups half-and-half or cream

2 cups diced cooked turkey

1/4 cup fresh parsley, chopped (or one tablespoon dried parsley flakes)

salt and pepper to taste

Add eight cups of stock and the uncooked wild rice to a crock pot set to high. In a large skillet over medium heat, add the olive oil and saute onion, celery and carrots until onion is transparent, about 10 minutes. Season with the black pepper, and add the sauteed veggies to the crock pot. Stir in the chicken soup base. Cook on high for 3-4 hours (or on low for 6-8 hours) until the wild rice and veggies are sufficiently tender.

In the same skillet over medium heat, melt 1/2 stick of butter. Whisk in the flour, and cook for a minute or two. Gradually add the half-and-half or cream, whisking constantly. You may wish to thin this mixture out with an additional cup of stock at this point. Once thickened and completely smooth, add the white sauce to the crock pot and stir to combine. Add the turkey and the parsley (and perhaps another cup of stock if you prefer a thinner soup), and cook on high for another 15-20 minutes until heated through. Taste to correct seasonings before serving.

coconut chicken

http://onceamonthmom.com/crunchy-coconut-chicken/

Chicken, mushroom, broccoli & rice

http://www.the-girl-who-ate-everything.com/2009/03/chicken-mushroom-broccoli-and-rice.html

meal plan

1) stuffed peppers
http://notmyrecipeseither.blogspot.com/2012/05/turkey-stuffed-peppers.html

2) tacos

3) wraps

4) chix philly sandwiches

5) egg, black bean, salsa, cheese burritos

6) chicken & tomatoes over rice

Turkey Stuffed Peppers

• 
  1 lb lean chopped turkey meat
• 1 garlic, minced
• 1/4 onion, minced
• 1 tbsp chopped fresh cilantro or parsley
• 1 tsp garlic powder
• 1 tsp cumin powder
• salt to taste
• 3 large sweet red bell peppers, washed
• 1 cup fat free chicken broth
• 1/4 cup tomato sauce
• 1 1/2 cups cooked rice
• Olive oil spray
• 1/4 cup reduced fat shredded cheese

Heat oven to 400°. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Saute about 2 minutes and add ground turkey. Season with salt and garlic powder, and cumin and brownmeat for several minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.

Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish.Spoon the meat mixture into each pepper half and fill it with as much as you can.Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheddar cheese and enjoy.


skinnytaste.com

Low Carb Broccoli Cheddar Bites

These are pretty wholesome, and quite tasty. They're even better burnt. Ha! We make these with burgers to replace the crunch and salty flavor of fries. Don't try to pipe them into fry shapes though. They puff and spread a bit, so they'll resemble broccoli cheddar slugs instead. Stick to the nugget shapes. :)

2 Cups broccoli, chopped
1/2 cup parmesan cheese (or for more body use crushed pork rinds)
3 cups Shredded cheddar cheese (a bag)
3 Large eggs

Directions:
1. Heat oven to 375 and lightly coat a baking sheet with parchment paper or a silpat and set aside.
2. Combine all ingredients in a food processor and process until broccoli is very fine. Scoop into a large baggie.
*Add seasonings if you like - garlic powder, pepper, extra basil & oregano for example
3. Snip off a corner of the baggie and pipe little nuggets onto your baking sheet.
4. Bake for15min, turn, bake for another 5-10 minutes.

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