new uses

new uses
New Uses for Old Things

hot list

hot list
Hailey's Hot List

Discover India Hicks

Discover India Hicks
Discover India Hicks

Fancy Friday

Wondering what tickled my fancy (aka; something I enjoyed, adored or was satisfied by) this week?

Hands down the Chicken Taco Chili I made in the crock pot. Similar to last week's "Meal in a Can" recipe but with a little more kick and ingredients. This is so freakin' easy. Beyond delicious on a chilly evening. High in protein and fiber and of course low in fat. Would I make it if it was any other way?!? Nada. And if you're a Weight Watchers guru, it's low in points too! Bonus.

Having a Super Bowl gathering at your house? Whip up a big batch of this with some corn bread and you've got yourself a crowd pleaser. Great for the kids too!

~Crock Pot Chicken Taco Chili~
Recipe courtesy of

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels or 1 16 oz. can of corn
2 14.5-oz cans diced tomatoes w/chilies (mild or spicy depending on your tolerance)
3-4 boneless skinless chicken breasts
1 packet taco seasoning
1 tbsp cumin (optional)
1 tbsp chili powder (optional)
1/4 cup chopped fresh cilantro (optional)

1) Combine both beans with their juices, onion, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.
2) Place chicken (can be frozen or thawed) on top and cover.
3) Cook on low for 10 hours or on high for 6 hours.
4) Half hour before serving, remove chicken and shred.
5) Return chicken to slow cooker and stir in.
6) Top with fresh cilantro if you wish.

We particularly enjoyed it as a true chili with a dollop of sour cream and low fat shredded Mexican cheese mixed in. But you can also beef it up and serve it over rice. Enjoy!

No comments