Santa Fe Chicken

Before I was married, my weekly menu consisted of rice and beans, precooked frozen chicken, eggs, and mac and cheese. I quickly learned that my old ways would not cut it if I wanted to keep my husband happy and well fed.

Ever since then, I have been cooking from new recipes (at least 1 a week), in the search to find some family staples to add to the menu. To my surprise, this has not been an easy task for me. It seems like the yummiest meals I have cooked are the highest in fat and calories, making them a once a year type of meal. Ex: my chicken pot pie. Sooo yummy but ever so fatty.

One of the main issues that I have had with many of the healthier meals I have made is that they don't leave my husband feeling full for long. Thus causes the late night snacking, thus canceling out my attempt for a healthy and low calorie night. Grrr.

Needless to say, I am still figuring this out and refuse to give in to those high fat, high calorie staples that would make life easier, but that we would pay for in the long run.

I said all that to introduce you to this recipe that I made this week, which will now be making a regular appearance in our menu. It was easy, yummy, and can be styled several different ways. This is a plus for me, considering it makes a lot of leftovers. I ate it the first night over rice, the second in a tortilla, and the third with crushed tortilla chips mixed through it. I didn't add in the cheese or sour cream as it suggests, and I thought it was great without it. If you decide to try it, let me know what you think of it.

Found on skinnychef.com. Wanted to just put a link to the recipe, but I couldn't figure out how to do that. So here you go...



Slow cooked shredded chicken with corn, tomatoes and black beans. Prepare the night before and turn your crock pot on in the morning for an easy weeknight meal. Low fat and low in points. Serve over rice with chopped scallions, fresh cilantro, fat free sour cream and reduced fat cheddar.

Crock Pot Santa Fe Chicken
Gina's Weight Watcher Recipes
Servings: 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

• 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

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. Serve over rice (extra pts).

Happy Eating!