Crock Pot Chicken Chili Taco
I received this recipe from a Facebook group my friend and I started called The Great Recipe Exchange Between Friends. Jennifer thank you for the recipe!
Crock Pot Chicken Chili Taco
- 1 onion, chopped
- 1 16-oz can black beans
- 1 16-oz can kidney beans
- 1 8-oz can tomato sauce
- 10 oz package frozen corn kernels
- 2 14.5-oz cans diced tomatoes w/chilies
- 1 packet taco seasoning
- 1 tbsp cumin
- 1 tbsp chili powder
- 24 oz (3-4) boneless skinless chicken breasts
- chili peppers, chopped (optional)
- 1/4 cup chopped fresh cilantro
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. 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. Top with fresh cilantro. Also try it with low fat cheese and sour cream
Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein:16.9 g Serving size is 1 1/4 cup.
Creamy Cheesy Veggie Soup
My family loves this soup. We haven’t had it in a while, but typically we have it almost weekly during the cooler months, but it is enjoyable in the warmer months too.
(picture coming soon. something is up with my camera card)
Creamy Cheesy Veggie Soup
2 cups Water
2 cups Potatoes, diced small
.5 cup Carrots, sliced
.5 cup Celery, sliced
.25 cup Onion, chopped
1 tsp Salt
.25 tsp Pepper
.25 cup Butter
.25 cup Flour
2 cups Milk
3 cups Shredded Cheddar Cheese
2 cans (14.75 oz each) Cream of Corn
Add water, potatoes, carrots, celery, onion, salt and pepper in a medium to large pot.
Cook until soft, about 10 minutes. This part is very important.
Do NOT drain.
In another pan melt butter
Add the flour, then milk to the butter, cook until think and smooth
Add cheese, cook cheese until it is melted
Add cream of corn
Add mixture to the vegetables, cook until heated through out.
Bacon & Tomato Frittata
8 eggs
1 tsp salt free garlic & herb seasoning
.25 tsp salt
1 tbsp canola oil
4 medium green onions, sliced
2 large plum tomatoes, sliced
.5 cup sharp cheddar cheese
2 tbsp real bacon pieces
2 tbsp reduced fat sour cream
In medium bowl, mix egg product, garlic & herb seasoning and salts, set aside.
In 10″ non stick oven proof skillet, heat oil over medium heat. Add onions, cook and stir for 1 minute. Reduce heat to medium low. Pour in egg mixture. Cook 6-9 minutes, gently lifting edges of cooked portions with spatula so that uncooked egg mixture can flow to bottom of skillet until set.
Set oven control to broil (hi). Top frittata with tomatoes, cheese and bacon. Broil with top 4″ from heat 1 to 2 minutes or until cheese is melted. Top each serving with sour cream.
**NOTE: I didn’t use the sour cream, only because I forgot. **
Babbling Along the Brook 