Enchilada Soup

While deciding on a Cinco de Mayo meal, I remembered that my aunt had emailed a recipe to me a long time ago that she liked.  I was a little nervous since we're not huge fans of spicy food, but this soup was great!

Ingredients:
3 c Chicken Broth
1 1/4 c Celery
1/2 c Onion
3 c Enchilada Sauce
15 oz Pure Pumpkin
10 oz Boneless Skinless Chicken Breast
1 1/2 c Frozen Corn

Optional Toppings:
Shredded Cheddar Cheese
Crushed Baked Tortilla Chips
Sour Cream

Chop the onion and celery.  I did this the night before so that putting together the crock pot in the morning was super easy.

Combine all of the ingredients in the slow cooker.

Cover and cook on low for 8 hours or high for 4 hours.

I topped my soup with sour cream and tortilla chips.  It was delicious and healthy at the same time!  I would definitely make it again.  It's low in calories so you have room for a margarita!  :p

Nutritional Information: (Serves 8)
123 Calories
1g Fat
3g Fiber
9g Protein
18g Carbs
3 WW PointsPlus

Chicken and Bean Burritos

I have never made Burritos before where you actually cook them in the oven with cheese on top of them. I was excited to try it out and they were easier than I thought!!

Ingredients:
1.5 lb Boneless Chicken
30 oz Black Beans
16 oz Salsa
1 can Diced Tomatoes
1 cup Corn
1 tablespoon Cumin
2 tablespoons Vinegar
10 oz Taco Sauce
10 Wheat Tortillas
15 oz Fat Free Refried Beans
1 cup Cheddar Cheese
8 oz Light Sour Cream

Add the Chicken, Beans, Corn, Salsa, Tomatoes and Cumin together in the slow cooker.

I cooked this on low for eight hours and it sat on warm for two hours.

Pour in the vinegar and shred the chicken with a fork while mixing it all together. I was sure that I took a picture but I can't find it now. Next, layout your tortilla and spread a spoonful of the refried beans down the center. I thought it was easier for folding after I put the tortillas in the microwave for 30 seconds.

After this I put two pretty big spoonfuls of the chicken mixture on top of the refried beans.

Spread half of the jar of taco sauce on your baking pan. Then fold in the top and bottom of the tortilla and then the sides. Place the burrito in the baking pan with the seam side facing down.

You really have to push them together to get all ten of them to fit in a 9x13 pan.

Pour the rest of the taco seasoning on top of them and spread it around evenly.

Sprinkle the cheese on top of all the burritos.

I had quite a bit of the chicken mixture left over so I saved it to serve on rice later. I took this portion out when I figured the nutritional information.

Bake the burritos on 350 for about 15 minutes.

I put a little dab of sour cream on top of mine.

They turned out perfectly!! I can't wait to have them as leftovers.

Nutritional Info:
Serving Size: 1 Burrito
WW Points Plus: 10
Calories: 335
Fat: 8
Carbs: 42
Protein: 23

Chicken with Vegetables and Potatoes

I was looking for a simple and healthy meal to throw together.  My friend was coming over before we went to see Hunger Games so I thought I would try my Slow Cooker out on her.. :)

Ingredients:
1 lb Boneless Chicken
4 Potatoes (I used gold because I had them..)
2 packages Mushrooms (Minus a couple for an omlet I was making)
1 lb Baby Carrots
1/2 Onion
1 packet Onion Soup Mix
1 cup Water
1 tablespoon Worchester Sauce

Begin by placing the chicken in the bottom of the slow cooker.  I didn't thaw mine because it would sit in the fridge all night and cook all day.

Next clean all of the vegetables and potatoes and place them on top.  I peeled and quartered my onion before mixing it in.  Then you can mix together the onion soup mix, water and Worchester sauce in a measuring cup.

Evenly pour this on top of the vegetables.

I cooked this on low for eight hours and it sat on warm for an hour and a half.

This was a really delicious and basic meal to make.  It was really filling without all of the calories!  Sorry with all of the Hunger Games excitement I forgot to take a final picture...

Nutritional Info:
4 Servings
WW Points Plus: 7
Calories: 319
Fat: 3
Carbs: 45
Protein: 29

Chicken and Sweet Potato Soup

This was a great stew because it was so unique! I loved the hint of cinnamon in it.
Ingredients:
2 Sweet Potatoes
3 Gold Potatoes
1 lb Boneless Chicken
1/2 bag Baby Carrots
1/8 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Celery Seeds
1 teaspoon Basil
1 teaspoon Paprika
1 jar Stewed Tomatoes
1 can Chicken Broth

Begin by peeling all of the potatoes, cutting them into cubes and placing them in the slow cooker. Next, I put the chicken in the microwave for a minute so that it would be soft enough to slice. Then I cut it into cubes and mixed it in with the potatoes and carrots.

After this I added all of the spices on top and poured the broth and tomatoes over it all. Mix it all together (gently) and you are ready to go!

I cooked this on low for eight hours and then it sat on warm for three more.

I really liked this dinner. It was really different and something to look forward to having when you are stuck in a rut. I think it would be a really good Fall dish to make.

Nutritional Info:
6 Servings
WW Points Plus: 6
Calories: 238
Fat: 2
Carbs: 35
Protein: 17

Chicken Cacciatore

I've been on an Italian food kick lately so I thought this would be a tasty and healthy recipe to try.

Ingredients:
24 oz Boneless Skinless Chicken
1 jar Spaghetti Sauce
1 can Tomato Paste
1 Onion
2 Green Peppers
8 oz Sliced Mushrooms
2 Cloves Garlic, chopped

Place all of the chicken in the bottom of the slow cooker.

Spread the Spaghetti Sauce and Tomato Paste over the Chicken.

Chop up the vegetables and put them all on top of the sauce.

I let this cook on low for nine hours and warm for one.

I served this over wheat pasta and it was delicious!

Nutritional Info:
6 Servings
WW Points Plus: 7
Calories: 187
Fat: 3g
Carbs: 16
Protein: 28

Chicken Marsala

I went out to a fancy restaurant and ordered Chicken Marsala last weekend. It was amazing so I decided there had to be a way to make a healthier version in the slow cooker. This dish turned out perfectly!! It is really easy to make and will really impress a dinner party!!

Ingredients:
2 lb Boneless Chicken
3 Cloves Garlic
1 8oz Package of Sliced Mushrooms (I may use two next time)
1 cup Marsala Wine (I had never heard of this but I found it at the local grocery store)
1/2 cup Water
1/4 cup Corn Starch

Either mince or slice the garlic up finely and spread it across the bottom of the slow cooker (after you spray it with Pam of course). Then place the chicken breasts on top.  Sprinkle both sides of them with salt and pepper first. I sliced them in half so that I would have a better idea of portion sizes when it was finished.

Spread the mushrooms out over the chicken and then evenly pour the wine on top.

I let this cook on low for six hours and then it sat on warm for five and a half.

I looked a little scary when I got home but once you break it apart and mix it up a little it is fine. Now you want to take the chicken out of the slow cooker and cover it to keep it warm. Mix together the water and the corn starch until it is smooth.

Stir this into the slow cooker until it looks evenly mixed.

Then place the top back on and cook it on high for 10 minutes or until it seems like it has thickened. Once this is completed you can put the chicken back into the slow cooker.

Cover this and let it stay on high for about 15 minutes. This way the sauce thickens and the meat is heated throughout.

I served this over rice with a side of broccoli.  My friend and I loved it! I can't wait for leftovers... I wish I would have taken a picture of the final product...

Nutritional Info: (without rice)
8 Servings
WW Points Plus: 4
Calories: 143
Fat: 2g
Carbs: 3
Protein: 26

Cashew Chicken

For Girl's Night last weekend my friend made us Cashew Chicken.  I love this dish!! So I thought I would try to make it with my slow cooker.  There are a few changes I would make in the future but it still turned out really good! :)
Ingredients:
1.5lb Boneless Chicken
1 Can Fat Free Cream of Mushroom
3 Tablespoons Light Soy Sauce
1 Package California Blend Frozen Vegetables
1 Package Fresh Mushrooms, Sliced
1/2 Cup Cashews, Chopped

In the slow cooker you can stir the soup and the soy sauce together.

Next I put the frozen chicken on defrost in the microwave for two minutes.  This thaws them enough to let you cut them.  I sliced them into pretty big chunks.  Then I mixed the chicken, vegetables and mushrooms into the sauce.

I cooked this for seven hours on low and then it sat on warm for a little while.

I couldn't believe how mushy the vegetables got!  Next time I would definitely wait to add the frozen vegetables until about a half hour before you are going to serve the meal.  It was still really good, but would have been better with a little more crunch.  After this you can chop up your cashews and toss them in.

I served this over whole grain rice with a side of crab wontons.

If you try this one let me know how it turned out when you add the vegetables later.  Also, maybe doubling the vegetables would be a good idea to make it more filling.

Nutritional Info:
Servings: 6
WW Points Plus: 5
Calories: 254
Fat: 9g
Carbs: 10
Protein: 29

Shredded Taco Chicken

This one is a lot like the Garlic Chicken.  I made it because I wanted to switch up my salads for the week.  I also received a chili dip mix at a Tastefully Simple party and I thought it would work better spread out on two pounds of chicken because it was soooo spicy.

Ingredients:
2 lbs Boneless Skinless Chicken
1 packet Taco Seasoning (I used the Dip Packet)
1/2 cup Water
I forgot to take the picture of the ingredients but it was pretty basic.

Place the chicken in the bottom of the slow cooker.  Mix the water and the Taco Seasoning together and pour it over top the chicken.

I set it on low for 8 hours and then warm for 2 more hours.

Take a fork and shred the chicken.  It was really moist and came apart really easily.

For dinner I put the chicken on top of Tortilla chips and cheese and then I covered it with lettuce.  It was so good!! Then I had a Crystal Light Margarita with it. :)

I'm having the rest of it for lunch this week.  I'm using it on a salad with black beans, corn and cheese.

Nutritional Info
5.5 Servings (4oz)
WW Points Plus: 3
Calories: 110
Fat: 2.5g
Fiber: 0g
Protein: 23g