I hope things are finally going to slow down a bit for me after today. It has felt hectic and I have been working on the weekends and doing the soap. Phew. It’s hard to do meal planning because the last thing I want to do when I sit down is to think about next week’s meals! I do like reading cookbooks and stuff, but it is time consuming. John and I have been talking over some pre-planned meals when eating our Sunday bagel (there are 2 Bagel Days weekly, in case you didn’t know). This is before grocery shopping, so it works well. We are just planning a few meals for the week.
I don’t know how you all do it that plan for an entire week. I admire you!
There was a lot going on today, so I did this slow cooker recipe I found on Pinterest and did a few changes to lighten it up a little. You could easily do this on the stove if you wanted, but you all know how I have been loving the crockpot lately. This is a very easy recipe, too.
- 1 pound of boneless chicken breasts, frozen **
- 1 can (15 ounce) of diced tomatoes – do not drain.
- 1 can (15 ounces) of beans, your choice (I used small white beans) – drained and rinsed
- 1 can (2 ounces) of diced green chiles.
- 1 cup of frozen corn kernels
- 1/2 cup of water
- 1/2 packet of dry ranch dressing mix.
- 1 teaspoon of chili powder
- 4 ounces of neufchatel cream cheese
Not only was I trying to reduce the calories in this dish, but the sodium. The original recipe called for canned corn and a whole packet of ranch mix. I used no sodium added tomatoes as well.
Put the chicken breasts in the bottom of the crockpot. Then add all of the other ingredients except the cream cheese.
Sort of stir that around to mix and then place the cream cheese on top.
Cover and cook on low for 6 hours. If the chicken breasts are really thick, it may take longer. Mine were 4 ounce size, so they were done at 6 hours. If you think about it, stir the mixture after a couple hours to start to incorporate the cheese.
When it is done, remove the chicken and shred it. Then place back in the slow cooker and stir to mix in.
This was really, really good, I have to say. I was a bit skeptical of the ranch, but it was very tasty. Now to find a ranch mix that doesn’t have MSG. I can’t imagine using a whole packet, either. Would have been way too salty.
Definitely a keeper!
I divided this into 6 portions. What I do for food like this is to weigh all the ingredients. So, I weighed my empty crock pot liner. Then after all the ingredients were in there, I weighed it again and subtracted the difference to find the total weight of the batch. (You don’t lose much moisture in crockpot cooking, so I was fine weighing this before cooking.) Divide the weight by 6 for the amount of servings I wanted. Each serving is 8 to 9 ounces with my mixture – A very generous cup.
Calories per serving based on 6 servings:
Calories 218, Fat 7 grams, Carbs 21 grams, Fiber 5 grams, Protein 23.5 grams.
As always, calories are based on the specific ingredients I used and your mileage may vary. I think the beans probably will be the biggest calorie variant. The beans I used had 80 calories per serving (3.5 servings per can). So if you use a bean that is 110 calories a serving, you will add maybe 20 calories to each serving.
This is definitely a keeper!
** If you use fresh chicken, just cut the cooking time down to about 2 hours or so.
– To do this on the stove top, just cook the chicken breasts until mostly done, then shred and add all the ingredients to a saucepan and simmer until the cheese is melted.
– The original recipe called for a can of Rotel tomatoes, but we already had several cans of diced tomatoes, so I just got a can of the green chiles to use to make it Rotel on my own. FYI, you could leave out the green chiles and use the Rotel.
– I don’t know if I would even try a fat free cream cheese and I doubt it would melt. And it’s icky anyway, so neufchatel is a nice option.