Chicken Chili (regular or low fat)

Chicken Chili (Ronni's way)


1lb Chicken (breast or tenderloin work well)
1 medium onion chopped
1 1/2 tsp garlic powder
1 can chicken broth
1 can chopped green chilies
1 tsp salt1 tsp ground cumin
1 tsp dry oregano
1/2 tsp pepper
Throw everything in the crock pot and let it cook on low all day or at least 4 hours. The chicken can be frozen (you will need to cook it longer).

2 cans great northern beans
Add beans to chicken 1 hour before serving.

1 cup sour cream
1/2 cup whipping cream
Stir in sour cream and whipping cream 1/2 hour before serving.

Serve in bread bowls or with bread sticks.

*Low Fat *

I have really been trying to cook and eat better. We had this the other night and instead of sour cream I used PLAIN GREEK YOGURT (Greek yogurt is better because it is thicker you could use regular and just thicken it with cornstarch) and 2% Milk instead of cream. It wasn't as creamy but it tasted just as good and I didn't feel too bad about having seconds. Making the switch saved us around 400 Calories can't beat that! I also made the bread sticks with whole wheat flour and no one complained and everyone enjoyed our "low fat" chicken chili.

A year of slow cooking!

I found this great website through my cousin Jessica (not jessie this is my moms side) crockpot365.blogspot.com. Anyway, this website is great and I have found some really yummy stuff from soups, main dishes,complete meals (in the crockpot), and dessert. My new favorite is the Chicken Cordon Bleu. It is pretty healthy because you don't bread and fry it. Plus, you could use "Heart Healthy" or " Low Sodium" cream of chicken soup (or none at all just add a little chicken broth in the bottom) Here is the recipe:

Chicken Cordon Bleu
--4 chicken breast halves, pounded thin
--4-8 slices of ham
--4-8 slices of Swiss cheese--can of your favorite cream-of-something soup
--2 T low fat milk
--1/4 t salt
--1/4 t black pepper

The Directions. Use a 6 or 4qt crock pot depending on how many you are making. Spray crockpot with cooking spray.Pound chicken breasts flat (put them in a ziplock before you pound so chicken juice doesn't spray all over the kitchen)Put a slice of the ham and a slice of the swiss cheese on the chicken breast and roll it up. Put it into the crockpot, seam side down. If desired, top with another piece of ham and cheese. Continue with the other pieces. It's okay to stagger-stack the chicken. It will still cook nicely for you. open can of cream-of soup. Pour into crockpot. Put the 2T of low fat milk into your empty can and swirl it around to get the remaining stuck on good stuff. Pour that in, too.Cover and cook on low for 6-8 hours, or on high for 4-5. This is done when the chicken is cooked through and has begun to brown on top.

This was delightful. David and Chandler loved it so you know it has to be good. I served it with steamed asparagus, fruit salad and rolls.

Sweet Salsa Chicken

I have grown to love cilantro, so this family recipe has become a favorite:

Sweet Salsa Chicken
1 pkg. taco seasoning
4 chicken brasts (cooked and cubed)
2 T. oil
cook together until done

Sauce:
1 C. Salsa
1/4 C. water
1/4 C. apricot jam
1 T. cilantro (chopped)
1 T. lime juice
1 can black beans (drained and rinsed)
mix ingredients together and add to chicken - bring to boil and serve over rice

+++you can use less chicken if desired+++