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 turned out great!
Easiest Chicken Salsa Verde
1 1/2 lbs frozen boneless, skinless chicken thighs
1/4 tsp garlic powder
1/8 tsp oregano
1/8 tsp ground cumin
salt, to taste
16 oz salsa verde
Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of 2 quart slow cooker. Cover with salsa verde, cover and cook high 3 to 4 hours.
Yield: 5 servings. Per serving= 166 Calories; 5g Fat (26.3% calories from fat); 24g Protein; 6g Carbohydrate; trace Dietary Fiber; 103mg Cholesterol; 602mg Sodium.
Now you can eat that chicken as is, over a salad or in this next recipe.
Salsa Verde Chicken Tostadas
3/4 cup shredded red cabbage
2 tsp fresh lime juice
5 cilantro leaves
salt, to taste
2 cups easy crock pot chicken salsa verde(warmed)
6 tostada shells (Ortega)
3/4 cup shredded reduced fat Mexican Cheese (Sargento)
pickled jalapeño slices (optional)
Combine the shredded cabbage with lime juice, cilantro and salt, to taste. Set aside.
Preheat oven to 350°F. Place tostada shells on a baking sheet. When the oven is hot, layer 1/3 cup of chicken, 2 tbsp shredded cheese and jalapenos over each tostada shell. Bake until the cheese is melted and the shells are crisp, about 4 minutes. Top with shredded cabbage and serve.
Yield: 6 servings.
Creamy Green Chile Enchilada Soup
3 c. fat free chicken broth
16 oz chicken breasts, skinless, boneless
10 oz can Green Chili enchilada sauce
4 oz can of diced green chilies
1 tsp ground cumin
1 tsp chili powder
1 tsp onion powder
1 tsp of garlic powder
11 oz can Mexicorn
½ c. wild rice blend
3 oz light cream cheese
salt and pepper to taste
1 TB corn starch (only if needed)
In 3 quart slow cooker, combine broth, chicken, enchilada sauce, green chilies, cumin, chili powder, onion powder, garlic powder, mexicorn and wild rice blend. Cook on low 7 hours, then shred chicken and add cream cheese. Cook for another 30 minutes and stir the soup, making sure to get the cream cheese mixed in. If needed, add cornstarch to make soup thicker. Mix one tablespoon of cornstarch with 1/8 cup of water and then mix into the soup.
Yield: 5 servings. Per serving (over 1 cup)= 326 Calories; 11g Fat (29.7% calories from fat); 28g Protein; 33g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 928mg Sodium.
Well, I enjoyed the Picadillo so much last week I had to try this version too. I made it for the Super Bowl. It was great too. I’m not sure which version I liked best–they were both good.
12 oz ground beef, 92% fat free
2 TB diced onion
Dash garlic powder
2 c. salsa
¼ c. chopped pimiento-stuffed olives
1 TB red wine vinegar
½ tsp cinnamon
½ tsp cumin
Brown ground beef in large skillet. Drain fat and add onion. Cook until onion is done then add to 2 quart slow cooker. Add garlic powder, salsa, olives, vinegar, cinnamon and cumin. Cook on low 6 to 8 hours or on high 3 to 4 hours. Can serve over pasta or spaghetti squash.
Yield: 4 servings. Per serving= 179 Calories; 9g Fat (42.1% calories from fat); 18g Protein; 10g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 701mg Sodium.
I wanted to serve this with spaghetti squash but Walmart didn’t have any!
It was good over Smart Taste pasta though.
Slow Cooker Meat Sauce
12 oz ground beef, 92/8
1 c. shredded carrots
1 c. sliced celery
2 TB diced onion
16 oz tomato sauce
1 (14oz) can diced tomatoes
1 1/2 tsp Splenda
¼ tsp garlic powder
1 tsp oregano
1 tsp basil
1 tsp parsley
Heat a large skillet over medium-high heat. Cook beef; drain. Add carrots, celery and onion to pan; sauté 4 minutes, stirring occasionally. Place in 3 quart slow cooker. Add remaining ingredients into slow cooker. Cover and cook on LOW 8 hours
Yield: 7 servings. Per serving= 195 Calories; 13g Fat (59.8% calories from fat); 10g Protein; 10g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 452mg Sodium.
Picadillo Stuffed Peppers
2 bell peppers (with flat bottoms)
1/4 c. whole wheat couscous, uncooked
1 c. leftover crock pot picadillo
1/3 cup water
Cut 1/2 inch of the tops of the bell peppers and dice fine. In a medium bowl combine cooked brown rice, picadillo and diced pepper tops. Stuff the peppers with the picadillo and couscous filling and place upright in the 2 quart slow cooker. Pour the water into the bottom of slow cooker, cover and and cook 2 to 3 hours on HIGH -or- 4 to 6 hours on LOW.
Oven directions: Preheat oven to 350°. Place peppers in an oven-proof dish, pour about 1/3 cup water in the bottom of the dish, cover and bake 50 minutes, or until the peppers become soft.
Yield: 2 servings. Per serving= 287 Calories; 11g Fat (34.0% calories from fat); 25g Protein; 24g Carbohydrate; 5g Dietary Fiber; 71mg Cholesterol; 390mg Sodium.
This was fantastic! I don’t know how I’ve never had it before! Wait til you see what I do with this the next night!
Slow Cooker Picadillo
1 1/2 lbs 92% lean ground beef
Salt and pepper, to taste
1 c. minced onion
4 oz diced pimientos, drained
1/4 c. minced cilantro
1 small tomato, diced
8 oz can tomato sauce
1/4 c. green olives
1 1/2 tsp ground cumin
1/4 tsp garlic powder
2 bay leaves
Brown meat in a large deep skillet on medium-high heat; season with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and pimientos to the meat and cook an addition 3-4 minutes. Transfer the meat to a 3 quart slow cooker, then add tomato, cilantro, tomato sauce, and green olives. Add cumin, garlic powder and bay leaves. Cook on high 3 to 4 hours or on low 6 to 8 hours. Discard the bay leaves and serve over brown rice.
Yield: 6 servings. Per serving= 210 Calories; 11g Fat (45.4% calories from fat); 23g Protein; 7g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 370mg Sodium.
Cheesy Chicken Enchilada Soup
10 ¾ oz fiesta cheddar soup
1 (10 oz) can Old El Paso enchilada sauce
15 oz can black beans or pinto beans
8.5 oz can corn
1 c. cooked chicken breast
Combine all ingredients in 2 quart slow cooker. Cook on high 4 to 5 hours.
Yield: 4 servings. Per serving (1 cup)= 332 Calories; 11g Fat (28.7% calories from fat); 24g Protein; 36g Carbohydrate; 5g Dietary Fiber; 58mg Cholesterol; 1599mg Sodium.
This was yummy! Sticky, but yummy!
1 c. fat free chicken broth
1 1/4 c. cooked very lean ham, diced
10 3/4 oz reduced fat cream of mushroom soup
1 c. sliced celery
1/2 tsp black pepper
1 oz diced pimientos, drained
4 oz Smart Taste spaghetti pasta
1 TB Parmesan Cheese
Spray 2 quart slow cooker with cooking spray. Add broth, ham, soup, celery pepper and pimientos (you could use mushrooms instead of celery. I just don’t like cooked mushrooms.) and pepper to crock. Heat on high for 2 hours. Add pasta; cook additional two hours. Sprinkle Parmesan cheese over each serving.
Yield: 3 servings. Per serving= 264 Calories; 6g Fat (17.8% calories from fat); 20g Protein; 38g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 1335mg Sodium