Here’s a great recipe for your next Mexican Fiesta night. I am a big fan of the slow cooker; especially on those days when I work from home. Just put everything in a pot and let it simmer for 6-10 hours. Such a fantastic invention. This recipe is really easy and super yummey. One cup of this delicious dish is worth a whooping 3 Weight Watcher points. Add a tortilla on the side and you add another 2 points. That’s 5 points for the entire dish as shown in the above picture. If you feel like treating yourself a litlle more add a small amount of non fat sourcream into the mix. Just a tablespoon or two turns the chicken mixture into a creamy delicious dinner. Enjoy.
14.4 oz can Diced Tomatoes with Green Chilies
15 oz can Black Beans rinsed and drained
8 oz frozen Corn
1/4 cup chopped fresh Cilantro
14.4 oz can fat free chicken broth
3 Green Onions chopped
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Cumin
1 tsp Cayenne pepper (to taste)
24 oz skinless chicken thighs
A pinch of Salt and Pepper
Weight Waters Tortilla’s
Combine all ingredients in the crock pot and stir to mix.
Sprinkle a pinch of salt and pepper on the chicken thighs and lay on top of the mixture in the crock pot .
Cook on high for 6 hours.
30 mins before serving remove the chicken and shred.
Here’s another modified Hungry Girl recipe. I find the original recipe is not very filling and in a few short hours I am starving again. My secret is when I pour my self a serving (1.5 cups of chilli) I then add 1/3 cup of heated Soy Crumbles to my bowl. This provides the filler I need with out all those added points. For the entire serving with the soy it’s 4 weight watcher points. It’s 3 weight watcher points with out the extra soy. I also tweaked the amount of everything in the pot, I don’t like wasting food and 3/4 of a can of beans will leave me with 1/4 left over. What will I do with 1/4 cup of beans???? I hope you enjoy this modification as much as I do.
4 3/4 cups canned tomato sauce
1 can of canned diced tomatoes with green chiles
1 small can of chopped jalapeno’s. Easy to find in the Mexican aisle
1 1/2 tbsp. chili powder
1 tsp ground cumin
2 tsp crushed garlic
2 cups peeled and chopped carrots
2 cups chopped onions
2 cups chopped mushrooms
2 large bell peppers chopped and seeded (does not matter what color)
1 cup frozen corn or mixed veggies. I have used both
1 can black beans rinsed and drained
1 can red kidney beans rinsed drained
2 tsp Worcestershire sauce
.5 tsp of Chile flakes for some added heat
1/3 cup of Soy Crumble to be added after served in your bowl.
In a large pot over low heat on the stove, combine tomato sauce, diced tomatoes with green chiles, jalapeños, chili powder, cumin and stir.
Add garlic and carrots.
Stir and continue to cook for about 5 minutes.
On the side bring a large pan to medium heat and add onions, mushrooms, peppers, 1/2 cup water and cook for about 5 minutes stirring occasionally.
Drain access water from cooked veggies and transfer to the large pot of sauce.
Add Frozen veggis, beans, and Worcestershire sauce to the pot and mix.
Cook over low heat for 2 hours, stirring every so often.
Once cooked place about 1.5 cups in a bowl and add 1/3 cup of heated soy crumbles and dig in.