This was great!
1 1lb frozen boneless, skinless chicken thighs
1 tsp dried chives
1 tsp onion powder
1/2 c. sliced tamed jalapenos
4 oz light cream cheese
In 2 quart slow cooker, add chicken, chives, onion powder, and jalapenos. Cook on high 3 hours then set on low for one hour. Shred chicken and add cream cheese, stir to combine and let it continue to cook for a half hour to an hour; stir to combine. Can serve with tortilla chips, tortillas, Hawaiian rolls or eat alone.
Yield: 5 servings. Per serving= 146 Calories; 7g Fat (43.6% calories from fat); 19g Protein; 2g Carbohydrate; trace Dietary Fiber; 82mg Cholesterol; 331mg Sodium.
SOUTHWESTERN CHICKEN POTPIE
½ box corn muffin mix
1/3 c. water
1 TB taco seasoning
10 oz tomatoes with green chilies
1 ½ c. cooked diced chicken breast
½ can black beans, rinsed
8 oz can corn, drained
Preheat oven to 350*. Spray 9×9 pan with cooking spray and set aside. In small bowl, add corn muffin mix, egg and water. Combine and set aside. In medium bowl add taco seasoning, tomatoes, chicken, black beans, and corn; pour into prepared pan. Top with corn muffin mix. Bake 30 minutes or until cornbread is lightly browned.
Yield: 4 servings. Per serving= 368 Calories; 11g Fat (26.7% calories from fat); 29g Protein; 38g Carbohydrate; 6g Dietary Fiber; 107mg Cholesterol; 949mg Sodium
I really liked this!
Thai Chicken-Broccoli Wraps
2 c. broccoli slaw
1 TB peanut butter
1 TB reduced sodium soy sauce
1 TB water
Dash garlic powder
1 cooked chicken breast, diced
Spray small skillet with cooking spray. Add broccoli slaw and saute’. After 2 minutes add peanut butter, soy sauce and water; stir to combine and mix in broccoli. Add ginger, garlic powder, pepper and chicken. Heat through.
Serve with tortillas.
Yield: 2 servings. Per serving= 170 Calories; 8g Fat (41.3% calories from fat); 19g Protein; 7g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 393mg Sodium.
Those green chilies may make your nose run. I also added a couple of tablespoons of diced tamed jalapenos, but you wouldn’t have to.
Southwest Chicken Pasta for 2
1 c. cooked chicken breast, diced
5 oz tomatoes w/ green chilies, undrained
7 oz black beans, rinsed & drained
3 oz Smart Taste rotini pasta, uncooked
1 c. water
2 wedges Laughing Cow Queso Chipotle cheese
Combine all ingredients in medium sauce pan. Bring to a boil then reduce heat, cover and simmer 10 minutes. Stir, turn stove off and let it sit until pasta is cooked.
Yield: 2 servings. Per serving= 481 Calories; 14g Fat (26.0% calories from fat); 42g Protein; 48g Carbohydrate; 11g Dietary Fiber; 94mg Cholesterol; 867mg Sodium
Bacon Ranch Chicken
1 lb. frozen chicken thighs, boneless, skinless
2 strips of bacon, cooked and crumbled
Dash garlic powder
1 (1 oz) packet dry ranch dressing mix
1 (10.75 oz) can 98% fat-free condensed cream of chicken soup
2 TB light cream cheese
¼ c. nonfat greek yogurt
Spray 2 quart slow cooker with non-stick cooking spray and place chicken in the crock pot. Mix the bacon, garlic, ranch dressing mix, soup, cream cheese and yogurt together and pour over the top of the chicken. (This can be very salty. Could use ½ the Ranch mix or use Alfredo sauce powder.) Cook on high for 3-4 hours or low for 6 hours. Shred chicken with two forks. Serve over pasta or spaghetti squash.
Yield: 4 servings. Per serving= 200 Calories; 8g Fat (35.7% calories from fat); 25g Protein; 8g Carbohydrate; trace Dietary Fiber; 99mg Cholesterol; 916mg Sodium.
Good for a potluck!
1 ½ lb boneless, skinless chicken breasts
1 tsp taco seasoning
salt to taste
10 oz enchilada sauce
3 green onions, chopped
Cut chicken into bite-sized pieces; put in 2 quart slow cooker. Sprinkle chicken with taco seasoning. Pour enchilada sauce in and top with green onions. Cook on high 2 to 3 hours.
Yield: 4 servings. Per serving= 292 Calories; 12g Fat (39.0% calories from fat); 39g Protein; 5g Carbohydrate; 1g Dietary Fiber; 127mg Cholesterol; 173mg Sodium.
Nacho Chicken and Rice Wraps
1 (10.75 ounce) cansCampbell’s® Condensed Cheddar Cheese Soup
1 soup can water
1 cup Pace® Picante Sauce
2/3 c. wild rice blend
1 lb boneless, skinless chicken thighs
10 low carb flour tortillas (10-inch)
Place chicken in bottom of 3 quart slow cooker. Stir the soup, water, picante sauce, and rice and pour over chicken. Cover and cook on LOW for 7 to 8 hours or on high 4 hours (until chicken is cooked through). Spoon about 1 cup chicken mixture down the center of each tortilla. Fold the tortilla around the filling.
This was pretty good. I would have it again. I doubled the cabbage and decreased the pasta from the original recipe. Now, Teresa says it needs more soy sauce so count yourself warned.
Thai Noodles and Chicken
8 oz spaghetti
10 ¾ oz cream of mushroom w/roasted garlic soup
1/3 c. chunky peanut butter
3 TB low sodium soy sauce
2 TB packed brown sugar
½ tsp crushed red pepper
2 c. diced cooked chicken breast
12 oz coleslaw mix
Cook spaghetti in boiling water. Meanwhile, in large skillet, heat soup, peanut butter, soy sauce, brown sugar and crushed red pepper flakes. Add chicken, coleslaw and drained pasta.
Yield: 6 servings. Per serving= 373 Calories; 11g Fat (26.8% calories from fat); 24g Protein; 44g Carbohydrate; 4g Dietary Fiber; 40mg Cholesterol; 756mg Sodium.
Yum! Could serve over rice or have on salad.
Sesame Honey Chicken
1 lbs boneless, skinless chicken thighs
black pepper to taste
1/4 cup low-sodium soy sauce
2 TB honey
2 TB ketchup
1 tbsp rice wine vinegar
Garlic powder, to taste
1 tsp sesame seed oil
1 tsp onion powder
1 tsp sriracha hot chili sauce, or more to taste
1 heaping tbsp cornstarch
¼ c. water
1/2 tbsp sesame seeds
Chopped scallions (optional)
Place chicken in crockpot and season with black pepper. In a medium bowl, combine, soy sauce, honey, ketchup, vinegar, garlic, sesame seed oil, onion powder and sriracha hot chili sauce. Pour over chicken and cook on low 3-4 hours or on high for 2 to 2 ½ hours. Remove chicken and shred with two forks and set aside. In a small bowl, dissolve cornstarch in the remaining 1/4 cup water, add to the sauce in the crockpot and stir to combine. Cover and cook on high until slightly thickened, about 15-20 minutes; return chicken to crockpot and mix well. Serve chicken over rice and top with sesame seeds and chopped scallions.
I thought this was delicious!
Curried Chicken and Vegetable Stew
12 oz frozen boneless, skinless, chicken thighs
2 c. fat free chicken broth
12 oz frozen cauliflower
3 tsp curry powder
1/2 tsp crushed red pepper flakes
15 oz can garbanzo beans, drained
4 oz diced pimientos, undrained
3 TB diced onion
1 c. shredded carrots
1 c. unsweetened coconut milk
Combine all ingredients, except coconut milk, in 3 quart slow cooker (wouldn’t hurt to use a 5 quart though). Cook on high 5 to 6 hours or on low 8-10 hours. Add coconut milk and serve.
Yield: 5 servings. Per serving (about 1 1/2 cups)=213 Calories; 5g Fat (17.2% calories from fat); 22g Protein; 27g Carbohydrate; 6g Dietary Fiber; 52mg Cholesterol; 634mg Sodium.