Saturday, December 29, 2012

Crock Pot Chipotle, Tomato, Spinach, Chicken and White Beans

1 pound Navy Beans soaked overnight
3 chicken breast thawed and cut in half (or frozen, after about 3 hours on high drain crock pot and cut chicken in half)
1 can Healthy Request Tomato Soup
1 can no salt added diced tomatoes
1 tbsp. Cumin
1 tsp. pepper or more to taste
2 tsp(s) Chipotle Pepper or more to taste as it cooks
(adjust all seasoning to personal preference, but the Chipotle is strong, so add additional slowly and taste sauce after chicken is cooked through and add more if needed)
Optional- 1 cup frozen spinach, green beans or sliced bell peppers and onion

  • Cook beans according to package directions in a large pot on the stove

  • Set slow cooker to high and cook chicken for about 3 hours, remove chicken and drain liquid and/or fat

  • Spray slow cooker with cooking spray, place chicken back in, add soup, tomatoes and seasoning, stir well, set to low and cook for about 3 hours (or until you are ready to eat it, longer then 3 hours is fine).  We just bought a new Crock pot so it cooks faster then my older one, so adjust time as needed.

  • About 1 hour before serving, add spinach and stir well to break up frozen spinach, if using other veggies add  during step 3 so onions, peppers or green beans have time to soften

  • Add fully cooked, beans to the crock pot and stir well

  • Shred chicken halves as serving

We like it with Hot Sauce or additional seasoning for the adult servings, if you want it as a soup, add vegetable or chicken broth as it cooks, we liked it thicker, more like a casserole.

Spinach Dip

1 container plain Greek yogurt 17-20oz
1 package  Knorr Vegetable mix
1 small package frozen spinach thawed and drained very well, squeeze all liquid out
1 small can water chestnuts, rinsed drained and chopped into small pieces
Optional- 2 chopped green onions
Optional- use only 17oz yogurt and add 1 cup low fat mayonnaise

Mix all together and store in a covered container in the refrigerator for at least 3 hours before serving, will keep for up to 5 days.

Great with Hawaiian bread, Triscuts, Wheat Thins, Pretzel Crisp or with veggies

Wednesday, December 19, 2012

Creamy Italian Slow Cooker Chicken

4 chicken breast
1 Packet Zesty Italian Seasoning
2 cans Cream of Chicken Healthy Request soup
1 8oz 1/3 less fat cream cheese softened

Optional, frozen spinach, green beans, broccoli, peas or chopped green onion, bell pepper or onion

Place frozen or fresh chicken in the slow cooker on high for about 3 hours, drain liquid and any fat.

Spray slow cooker with cooking spray, chop, shred or cut the chicken in strips, place chicken back in the slow cooker, add Italian seasoning evenly over chicken

Cook until chicken in cooked through on low (if adding veggies, add now)

About 1 hour before serving, Cube cream cheese and place on top of the chicken, add soup and stir well

Cook for about 1 additional hour to heat through, stir well before serving

Serve on brown rice, whole wheat wide noodles, baked potato or steamed vegetables

You can cook it on high the entire time to reduce cooking time, but do not cook it on high if you are gone for the day.  If you are gone all day, cook the chicken and vegetables with Italian Seasoning during the day on low and when you get home, heat the soup, and cream cheese in the microwave or in a sauce pan before adding to the slow cooker.