Crockpot Chicken Chili

Thursday, April 24th, 2008

This is another quick weeknight meal thanks to the Crockpot.  This one is low fat and really tasty.  It is great served with chips and guacamole (though this makes it less “low fat”)!

INGREDIENTS:

3 medium carrots, sliced
1 medium red pepper, chopped into 3/4-inch pieces
1 pound boneless, skinless chicken thighs, trimmed of fat
and cut in half
2 boneless, skinless chicken breasts, cut in half
1 15-ounce can no-salt-added corn, drained
1 15-ounce can kidney beans, drained and rinsed
1 16-ounce jar salsa
1/2 cup chicken broth
1 Tbs Chili Powder
1 Tbs Cumin

DIRECTIONS:

Put carrots and peppers at bottom of the crockpot, followed by chicken.  Add corn, kidney beans and salsa. Cook on low for 6-8 hours.  Serves 4-6

Red Pepper Roasted Chicken Breasts

Thursday, April 24th, 2008

I found this low fat recipe online, and tweaked it a bit.  It came out great – the family loved it!

INGREDIENTS:

1 medium onion, thinly sliced

1 small red pepper, sliced

1 1/4 pounds boneless, skinless chicken breasts

2 tsp olive oil

1 tbsp curry powder

DIRECTIONS:

Preheat oven to 400 degrees. Line a shallow roasting pan with foil and spray with cooking spray (or you can use a Large Pampered Chef Bar Pan Baking Stone and just spray it directly – no foil needed). Spread sliced onions and red peppers on tray, and place chicken breasts on top. Drizzle oil on chicken breasts and sprinkle them with curry powder.

Bake for 30 minutes.

Serve chicken with onions and peppers on top a bed of rice.  Serves 4.