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1 1/2 pounds chicken breast half without skin
1 can canned tomatoes with green chiles
1 can black beans
8 ounces frozen corn
14 ounces chicken broth
3 each scallions, chopped
1 teaspoon garlic
1 teaspoon onion powder
1 teaspoon cumin powder
1 teaspoon cayenne pepper
salt and pepper, 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 or in a tortilla (extra pts).
Per Serving (excluding unknown items): 200 Calories; 2g Fat (8.1% calories from fat); 23g Protein; 23g Carbohydrate; 5g Dietary Fiber; 39mg Cholesterol; 326mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.
- Some Recipe Ideas “To Hit The Spot” (nhweightlosschallenge.wordpress.com)