Salsa Chicken (version 1)

Salsa Chicken

I've been making this recipe for a long long time. But for some reason I always forget to put it up here. Sorry.

I recently shared this with a friend, she reminded me to add it to the blog.

This is a quick and simple crock pot recipe.





Ingredients
-4-6 chicken breast
-2 large bottles of salsa (your choice)
-cheese
-brown rice


Directions
put a thin layer of salsa at the bottom of the crock pot.

place the chicken in the crock pot, cover with the remaining salsa (until chicken is covered). I normally use 1 bottle of medium (yellow) Pace salsa and 1 bottle of mild (green)
 Pace.

 

Put on low for 6 hours or high for 3-4 hours. 

about 10-15 minutes before you want to eat, add in the cheese. Now there are many options for this part. 

The original recipe I got from an old friend said to use 1/2 a brick of velveeta. but B hates velveeta almost as much as i love it.

So I altered the recipe for standard cheese.

 

 (these are the large bricks)

You ad the cheese to the crock pot, put the lid back on untill everything is fully melted. 

You can also put the cheese on the side and each person can add the amount of cheese they want. 

I served it on top a bit of brown rice.

This is a bad picture, but you get the idea.

You can also shred the chicken and put it back int he crock pot. the chicken kind of shreds on its own anyways.

This is always a crowd pleasing recipe.

Salsa Chicken (2nd Version)

Salsa Chicken (Cooking Light)

* 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces (I used turkey, it turned out amazing)
* 2 teaspoons taco seasoning
* Cooking spray
* 2/3 cup bottled salsa
* 2/3 cup (about 2 1/2 ounces) shredded reduced-fat cheddar cheese
* 1 (4-ounce) can whole green chiles, drained and thinly sliced
* 1/4 cup fat-free sour cream
* 2 tablespoons sliced ripe olives
(I also added a chopped green pepper)

1. Preheat oven to 475°.
2. Combine chicken and seasoning in a medium bowl, tossing to coat.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook for 4 minutes or until browned, stirring occasionally.
4. Arrange chicken in an 8-inch square baking dish coated with cooking spray; top with salsa, cheese, and chilies.
5. Bake at 475° for 8 minutes or until chicken is done and cheese is melted.
6. Top each serving with 1 tablespoon sour cream and 1 1/2 teaspoons olives.

**I served it over brown rice. it was AMAZING**


Makes four servings, 207 Calories each (3.5g Fat, 33.4g Protein, 9.5g Carb [2.1g Fiber]).

*Options! Try your favorite fruit salsas with this as well!

Watch the sodium on your salsa and seasonings for this recipe!

Roasted Potatoes, Chicken Sausage and Peppers

Roasted Potatoes, Chicken Sausage and Peppers
Skinnytaste.com
Servings: 4 • Serving Size: 1/4th • Old Points: 7 pts • Points+: 8 pts
Calories: 324.7 • Fat: 11.4 g • Protein: 22.6 g • Carb: 32.9 g • Fiber: 4 g • Sugar: 1.8
Sodium: 586.8 mg (without salt)

Ingredients:

• 1.5 lb (about 3 large) potatoes, russet or new
• 1 medium onion, peeled and quartered, layers separated
• 2 red bell peppers, seeds removed and cut into 1 inch pieces
• 2 tsp extra virgin olive oil
• kosher salt and fresh cracked pepper to taste
• 1 tsp chopped rosemary (fresh or dry)
• 1/2 tsp garlic powder
• olive oil spray (I use my Misto)
• 1 lb Italian chicken sausage (al fresco's) cut each link into 6-7 slices

Directions:

Cut the potatoes into small 1" x 1/2 inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly.

Preheat oven to 375°. Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking.

In a large bowl, combine potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder.

Mix well to be sure everything is coated with oil and seasoned evenly.

Pour onto the prepared baking sheet and place in the center of the oven; bake for 15 minutes. Use a spoon to toss so nothing sticks or burns.

Add the sausage to the baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes, or until your potatoes are cooked through. Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don't burn.

Crockpot Teriyaki Chicken

Adapted from:Six Sisters Stuff

Ingredients.
1 c.low sodium soy sauce

1/2 c. sugar

1.2 c. terryaki sauce

garlic powder, onion powder, pepper, powdered ginger.

Put in crock pot all together and stir till the sugar disolves. Place 4-6 frozen chicken breasts in crock pot. Cook on low for 6-8 hours. Serve over rice.

I cooked it on low for 7 hours and it was a little over done. next time i'll wait to start it till a little later.

Cheesy Turkeyburger Casserole

This was part of my weekly menu. I forgot to take pictures, but it was so good!


Ingredients
18oz 93% Lean Ground Turkey
2 cups Whole Wheat Elbow Macaroni (or any pasta)
2 cups Reduced Fat Shredded Mozzarella
2 cans Diced Tomatoes
1 tbsp Oregano
1 tbsp Basil
1 tbsp Ground Cumin
2 cloves minced Garlic
1/2 cup Newman's Own Tomato Basil Tomato Sauce
Salt and Pepper to taste

Preheat oven to 375*F.

Cook macaroni according to package and drain.

Brown turkey.

Add meat, tomatoes, garlic, sauce, oregano, basil, cumin, salt, and pepper. Mix together.

Add mixture to macaroni and pour in a baking dish coated with cooking spray.

Heat in oven for 7 minutes.

Add cheese to the top and bake until cheese melts and dish is bubbly (5-10 min)

Let set for about 5 minutes before cutting.

Servings Per Recipe: 6 Amount Per Serving: Calories: 304.4, Total Fat: 12.7 g, Cholesterol: 80.0 mg, Sodium: 436.3 mg, Total Carbs: 19.5g, Dietary Fiber: 2.5 g, Protein: 32.2 g

Buffalo Chicken Macaroni and Blue Cheese

Buffalo Chicken Macaroni and Blue Cheese
(serves 4)
1 cup 1 % milk
1 tablespoon cornstarch
1 tablespoon butter
¾ cup extra sharp cheddar cheese (3 oz)
½ cup crumbled blue cheese (2 oz)
4 cups cooked elbow shaped pasta
1 lb chicken breast, cooked and chopped into bite sized pieces
1/2-2/3 cup hot buffalo wing sauce (recommended: Frank’s Red Hot)

Stir the milk and cornstarch in a small saucepan.
Bring to a boil, reduce the heat to a simmer. Stir in the butter. When the sauce is thick enough to coat the back of a spoon, add the cheddar cheese and stir until the cheese has melted and the mixture is silky and well blended.

Place your cooked, drained pasta in a large bowl. Pour the hot sauce over it and stir to combine.
In a separate bowl, toss the cooked chicken with the hot sauce, evenly coating and moistening the meat evenly. Use more or less hot sauce depending on your spice preference.

Gently stir the chicken into the pasta, followed by the crumbled blue cheese. Serve immediately.
Nutrition information for ¼ of the recipe:


Calories: 513, Fat: 16.6g, Cholesterol: 128.1mg, Sodium 450.9mg, Carb: 45.7g, Fiber: 1g, Sugars: 3.2g, Protein: 43.6g

Taco Pizza

Taco Pizza

• 1 lb. ground beef (I used ground Turkey)
  
• 1 envelope taco seasoning mix
• 2 (8 oz.) cans Pillsbury crescent rolls (reduced fat kind)
  
• 1 (16 oz.) can refried beans (I used the fat free kind)
• 2-3 cups shredded cheddar cheese or Mexican blend
• 1/2 cup chopped tomatoes
• 1/4 cup sliced black olives
• 4 green onions, chopped

Heat oven to 375 degrees.
Brown ground beef and drain (I added red onion and bell peppers to the meat, cause well... they're delicious)

Add taco seasoning to the ground beef according to the package directions.



Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust.

(I punctured it a bunch with a fork to keep it from rising as much as possible.)

Bake at 375 oven for 11 to 13 minutes or just until golden brown.
Microwave beans in a microwave safe bowl for 1 minute. Carefully spread beans over warm crust creating a thin layer.

Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion.

Return to oven for 3-6 more minutes until cheese is melted. Serve immediately. Makes 12 main dish servings or 48 appetizers.

Cheesy Turkeyburger Casserole

Cheesy Turkeyburger Casserole

Ingredients

18oz 93% Lean Ground Turkey
2 cups Whole Wheat Elbow Macaroni (or any pasta)
2 cups Reduced Fat Shredded Mozzarella
2 cans Diced Tomatoes
1 tbsp Oregano
1 tbsp Basil
1 tbsp Ground Cumin
2 cloves minced Garlic
1/2 cup Newman's Own Tomato Basil Tomato Sauce
Salt and Pepper to taste

Directions

Preheat oven to 375*F.

Cook macaroni according to package and drain.

Brown turkey.

Add meat, tomatoes, garlic, sauce, oregano, basil, cumin, salt, and pepper. Mix together.

Add mixture to macaroni and pour in a baking dish coated with cooking spray.

Heat in oven for 7 minutes.

Add cheese to the top and bake until cheese melts and dish is bubbly (5-10 min)

Let set for about 5 minutes before cutting.

Nutritional Info

Servings Per Recipe: 6 Amount Per Serving: Calories: 304.4, Total Fat: 12.7 g, Cholesterol: 80.0 mg, Sodium: 436.3 mg, Total Carbs: 19.5g, Dietary Fiber: 2.5 g, Protein: 32.2 g