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Crock Pot Chicken Taco Chili

Crock Pot Chicken Taco Chili
One of my most popular recipes! This is the perfect slow cooker dish because you just dump all the ingredients in, turn it on and come back to the best tasting meal! No prep, super easy, freezes well and the kids love it! We love it over rice, or served in a bowl with multi-grain chips, topped with reduced fat cheddar cheese or avocados. Easy for leftovers – try these Chicken Taco Chili Stuffed Peppers! Crock Pot Chicken Taco ChiliSkinnytaste.comServings: 10 • Serving Size: about 1 cup • Points+: 5 pts • Smart Points: 5Calories: 209 • Fat: 3 g • Sat Fat: 0 g • Protein: 23 g • Carb: 26 g • Fiber: 7 gSugar: 4 g • Sodium: 867 mg • Cholesterol: 50 mg Ingredients: Related:  Mexican Recipes

Pink Ribbon Cinnamon Rolls For National Breast Cancer Awareness Month - love from the oven With the arrival of October, we also have the arrival of National Breast Cancer Awareness Month. I usually try to come up with a few unique treats to help my friend Jen with her Breast Cancer Awareness fundraising she always does. It’s far more personal for her this year, as her mother was recently diagnosed with breast cancer. In addition to that, a friend of mine was also diagnosed this year. It’s certainly brought it all very close to home. So in trying to come up with something creative for fundraising and awareness, I thought why not make cinnamon rolls… PINK. Not only could these be a great option for an early morning bake sale fundraiser, but also a great treat for so many of those who will be up early and walking in fundraisers this month. I made these the same way I make all of my cake mix cinnamon rolls but with two changes. The color was a nice bright pink. Ah. I was happy that they maintained their color while baking. Pink Ribbon Funfetti Cupcake Jars Pink Ribbon Cupcake Pops

Broccoli and Cheese Stuffed Chicken Although I wish I was still away on vacation in sunny Florida, I am happy to be home cooking my own healthy meals again. It's not always easy eating healthy on vacation or in the airport. This dish is fairly simple to make and the whole family will love it. I ate two pieces with the remaining broccoli on the side for a perfect meal. Ingredients: 3 (24 oz total) large chicken breast halves1 large egg2 tsp water3/4 cup whole wheat seasoned breadcrumbs2 cups broccoli floret, cooked, chopped small5 slices reduced fat Swiss cheese (I used Lacy Swiss)saltspray oiltoothpicks Directions: Preheat oven to 350°. Slice chicken breast halves into thin cutlets. Cut each slice of cheese in half. Dip chicken into egg wash, then breadcrumbs.

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing When looking for a tasty salad on the Internet I came across this one from Jehan Can Cook. It sounded perfect. I love all the ingredients and flavors used so I was really excited to try it. It was so quick and easy to make and tasted fantastic. Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing: 1 pint grape tomatoes1 ripe avocado2 ears of fresh sweet corn2 tbsp fresh cilantro, chopped Remove husks from corn and grill over medium heat for 10 minutes. Honey Lime Dressing: Juice of 1 lime3 tbsp vegetable oil1 tbsp honeySea salt and fresh cracked pepper, to taste1 clove garlic, mincedDash of cayenne pepper Add all the dressing ingredients in a small bowl and whisk to combine. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated.

Healthy Baked Chicken Nuggets Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate! Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings. Healthy Baked Chicken NuggetsGina's Weight Watcher Recipes Servings: 4 • Serving Size: 1/4th of nuggets • Old Points: 4 pts • Points+: 4 ptsCalories: 164.9 • Fat: 4.6 g • Protein: 22.1 g • Carb: 7.7 g • Fiber: 0.9 g • Sugar: 0.1 g Ingredients: Preheat oven to 425°.

Hearty Beef Soup Look no further, this is the BEST EVER Hearty Beef Soup! With tender, juicy chunks of beef that melt in your mouth and a glorious rich soup loaded with vegetables, it is truly the ultimate comfort food. This simple recipe has minimal active time, and it is sure to be on your table again and again. This Best Ever Hearty Beef Soup was created 2 years ago and has become our #1 all time recipe with millions of views. CHECK OUT OUR VIDEO ABOVE (You will want to watch it with the sound on! You may remember my Miami adventure and the discovery of my new love, entwine. Since we arrived home, I have been happily enjoying all four of the entwine varietals, although Chad (my husband) prefers the Merlot. I have been checking out the back of the bottles to see what will go in which recipe. Pairings are what brought me to our next bottle. I wanted to create the ultimate beef soup for Chad. The right cut of meat results in this tender melt in your mouth beef. Enjoy! Add potatoes and carrots.

Skinny Baked Jalapeño Poppers With Superbowl around the corner, these lightened up Jalapeño Poppers will make the perfect party appetizer. Jalapeño peppers stuffed with cheese, coated with seasoned panko, then baked not fried. You won't miss the full fat version! This was another recipe request from one of my wonderful readers! Back to making these jalapeños, one important note when making these, wear gloves while handling the peppers. These can be made ahead of time, then baked when ready to serve. Low-Fat Baked Jalapeño PoppersGina's Weight Watcher RecipesServings: makes 24 • Size: 2 poppers • Old Points: 1 pts • Points+: 2 ptsCalories: 61.6 • Fat: 2.7 g • Protein: 4.2 g • Carb: 5.3 g • Fiber: 0.7 g 12 jalapeño peppers, sliced in half lengthwise4.5 oz light cream cheese5 medium scallions, green part only, sliced2 oz shredded low fat sharp cheddar (I used Cabot 50%)1/2 cup egg beaters or egg whites, beaten1/2 cup panko crumbs*1/8 tsp paprika1/8 tsp garlic powder1/8 tsp chili powdersalt and fresh pepperspray oil

Mexican Rice Mexican (or Spanish) rice at its base is onions, garlic and rice that is cooked in chicken stock and tomato sauce. It is great just like that but you can change it up by adding extras if you want. I like to add things like green or red peppers or beans. If what I am serving the rice with is hot and spicy I tend to leave it at that and enjoy the rice as a welcome relief from the spiciness of the main dish. If the main dish is not too spicy then I like to add more heat and spices such as chilies, chili powder, cumin, etc. to the rice to add some more kick and flavor to the overall meal. Ingredients: 1 tablespoon oil 1 onion (chopped) 1 clove garlic (chopped) 1 green pepper (chopped) 1 jalapeno pepper (chopped) 1 cup long grained rice (I used brown long grained rice) 1 1/2 cups chicken stock 2 cups diced tomatoes with liquid 1 teaspoon chili powder 1 teaspoon cumin 1/2 teaspoon salt Directions: 1.

Planet/Star Size - Our Solar System & The Other Stars Three Cheese Baked Rigatoni Recipe Three Cheese Baked Rigatoni with chicken and mushrooms is deliciously cheesy and baked until golden and bubbly. An easy recipe that promises to satisfy! One of my favorite go-to quick and easy dinner ideas during the week is baked pasta. It’s a little more exciting than plain ole’ spaghetti and there are so many ways that you can change it up from making it with chicken, ground beef or sausage to adding in a variety of veggies like mushrooms, spinach and broccoli. You can also experiment with the cheeses and it’s hard to go wrong! Today I’m sharing my latest recipe for Three Cheese Baked Rigatoni with chicken and mushrooms and it’s deliciously cheesy! One of the great things about this recipe is that if you have a skillet that is safe for the oven (like this one), you will only need two pans – one for the pasta and one for the sauce. I used some leftover grilled chicken in this recipe. We LOVED the mushrooms in this recipe but go ahead and leave them out if you don’t like mushrooms.

Mom's Spanish Chicken and Rice Chicken and rice, otherwise known as arroz con pollo is a delicious one pot meal the whole family will love. Arroz con pollo can be made so many different ways and also varies from country to country. In fact, I don't use a recipe when I make this, I just use whatever I have on hand so it may never turn out the same twice. Mom makes her arroz con pollo with beer, green olives along with some of the brine for more flavor and she adds frozen mixed vegetables to it. Some of my Latin recipes you'll see "sazon" listed in the ingredients. It's perfectly fine to use the chicken on the bone, and yes, you can use white meat if you prefer however, I personally find white meat too dry in this dish for my taste. Mom's Spanish Chicken and RiceSkinnytaste.comServings: 8 • Size: about 1 1/2 cups • Old Points: 7 pts • Points+: 9 ptsCalories: 319 • Fat: 5.2 g • Carb: 46.3 g • Fiber: 1.7 g • Protein: 18.3 g • Sugar: 0.4 gSodium: 844 mg Ingredients: Makes about 12 1/2 cups.

Chicken Enchiladas aka the best enchiladas ever! Thank you so much to Laura, at Tide and Thyme, for introducing me to this recipe. Seriously - they were so so good I can't even tell you. So good in fact, that the leftovers are really calling my name, and I'm trying so hard to resist.... OK so on to the recipe. I followed her recipe pretty closely, with the exception of a few minor changes. Seriously, make these ASAP! Chicken Enchiladas with Red Chile Sauceadapted from Tide and Thyme, orginally from America's Test Kitchen Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Nestle the chicken into the sauce. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Shred the chicken into bite-sized pieces. Lightly spray the tops of the enchiladas with cooking spray. Reduce heat to 400.

Slow Cooker Taco Soup - Mommy Hates Cooking Slow Cooker Taco Soup Disclosure: I am taking part of the Cans Get You Cooking Canbassador Program, and this is a sponsored post. All thoughts, opinions, and recipe are my own. It’s September! What does that mean? Before we get to all that pumpkin, I wanted to share one of my favorite soups that we make frequently during the fall and winter months, Slow Cooker Taco Soup. This soup is so simple using several canned ingredients, which makes it very frugal too! This time I decided to try the Del Monte Canned Corn instead of my typically frozen corn. We like to serve ours with corn chips; however, my friend mentioned how good Doritos are with this. Typically when I make this there should be enough for leftovers between my husband and I, but we are lucky to have leftovers! Ingredients: Toppings: Fritos/DoritosShredded Mexican Style Cheese Directions: Note: I do not drain the canned goods when I make this; however, you can if you prefer. Happy Almost Fall! Have you visited our Products list?